Workplace Catering

Who this is for

Corporate catering managers, FM procurement leads, employee experience teams

Key challenges

• Fluctuating demand making cost-per-head and waste management unpredictable
• Dietary diversity requirements (vegan, halal, allergen-free) increasing complexity
• Competing with high-street food delivery apps for employee attention

Proven strategies

• Pre-order apps reducing waste and enabling personalised menu choices
• Local and seasonal sourcing as both sustainability and cost strategy
• Subsidised pricing models that drive canteen usage over external delivery