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
Applicable guidelines
Hazard Analysis and Critical Control Points — Any FM operation involving food preparation (corporate catering, vending, coffee points) must implement HACCP...
EU Regulation on the hygiene of foodstuffs — Applies directly to all corporate catering operations managed by FM — compliance is checked by the food safety...
Commodities Act Decree on Food Hygiene — FM teams managing in-house catering or kitchen facilities must ensure compliance — NVWA inspections can result in...
Guidelines →
Catering
FMJ