FOOD & DRINK FOOD FOR THOUGHT
Aisha Blakemore-Razaq, Nutritionist at Compass Group UK & Ireland, which includes contract caterers Eurest and Dine, and integrated FM provider 14forty, explores how businesses can keep their food and beverage offer fresh – starting with breakfast.
Breakfast is still widely recognised as the most important meal of the day. But recent cultural shifts, changing tastes, growing health awareness and hybrid working schedules mean breakfast in the UK is evolving – not only at kitchen tables but in workplace restaurants too.
There are numerous benefits for businesses in offering breakfast to their employees on site, with boosting staff wellbeing top of the list. Providing a nutritious meal at work means those who may be tempted to skip breakfast due to time constraints (or to save money) are more likely to get a healthy start to their day. Eating a protein-rich breakfast supports physical and mental wellbeing and has been shown to improve concentration, memory and cognitive function, leading to increased productivity. Including whole grains, healthy fats and fruit or vegetables alongside protein can also support long-term energy.
Being able to grab breakfast at work also reduces stress for employees as it can save them time in the morning – and means they are less likely to opt for processed, sugary alternatives on their rush to work. And with more businesses increasingly mandating staff back to the office, offering breakfast is a valuable perk to attract and retain staff. Having a communal breakfast space also encourages employees to socialise and bond, which can improve the way teams work together. A recent survey by Compass Group UK & Ireland, The Power of Socialisation, found 64% of Gen Z and younger millennial employees would like to socialise with their colleagues more often.
So, what are the challenges for businesses in getting their breakfast offer right in 2025?
There’s a demographic shift happening – and with it comes a change in tastes and priorities. This year it is expected that Gen Z will account for 27% of the global workforce – and they have different ideas about what makes a good breakfast.
Our parent company Compass Group ran a major study, Global Eating at Work (GEAW) which revealed that while all age groups now expect workplace restaurants to help them make healthier food and drink choices through the food they serve, this peaked at 73% among Gen Z workers. The study also found younger generations are reducing meat in their diets, with 63% of Gen Z workers advocating for more plant-based options, compared to just 37% of Gen X and 30% of Baby Boomers.
Having healthy options, exciting flavours and on-the-go items are all ways to entice the generation born between 1996 and 2010 into the workplace restaurant. This new foodie generation is more willing to experiment with their
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breakfast choices, which means employers and contract caterers need to push boundaries. This includes having a strong premium beverage offering at breakfast time - whether that’s high-end coffee, unusual blends of tea, Kombucha or organic smoothies made from real fruit, which are high in vitamins and minerals.
The high street is full of cafés and food businesses which experiment with breakfast options and take inspiration from street food dishes from around the globe. To reap the benefits of employees sitting down to eat together on site, it’s important for workplace caterers to keep up with the high street offering to inspire workers to eat when they arrive, rather than on their journey to work.
At Eurest and 14forty, our chefs have been experimenting with offering nutritious breakfast dishes from around the world – from shakshuka to burritos. Fermented foods such as kimchi are increasingly popular as awareness about gut health grows, while nuts and even lentils and pulses are new breakfast trends.
Lastly, there is no set time for breakfast anymore, following the rise of flexible working schedules. Employees expect to be able to refuel whenever suits them best, with breakfast time extending past 11am for some hybrid working employees who want to make the most of their time on the days they go into the office.
Food has always been an emotive and powerful perk, and businesses are awake to the role of food and beverage in attracting and retaining talent, improving staff wellbeing and boosting productivity. Now, with the return to the office for many and more Gen Z workers beginning their careers, breakfast is taking centre stage.
https://eurest.co.uk
twitter.com/TomorrowsFM
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