My name is Geeta Menon and I began my distance dietetic internship with Sodexo in May. With my first rotation being Food Service Management, I thought I would reflect on what I have noticed at my site and shed light upon the emerging trends in corporate food service.
I am currently interning in New York City, at Sodexo’s corporate food service account at Colgate-Palmolive. Wellness and healthy eating techniques dominate at this site. When I got up to Sodexo’s Dining Services, I was greeted by a large electronic-based menu which displayed daily specials and the weekly menu. There are various food stations with the names Be Popular, Be Nourished, Be Traditional, Be Global, Be Delicious, Be Tempted. Each station represents its theme with the daily lunch choices.
In an article from HCareers entitled “5 trends driving corporate dining,” the author identifies how corporate dining has been changed to align with the demands of millennials. As I spent time at Colgate during my internship, I noticed how much their dining services align with these demands. “Eatertainment” a trend that involves the dish being prepared in front of the customer, allows for personalization to their own taste preferences and is something that customers really enjoy here. There is no premade salad, but instead a tossed salad made to order where you can pick your greens, toppings, and add-ins according to your liking. There is a cauliflower fried “rice” bowl where you can customize your own made-to-order bowl.
Portable foods are also available for customers who prefer grab-and-go items. From power bars to full meals, the customer can choose what they would like to take with them. There are also take-out containers and disposable cutlery available at all of the hot food stations.
As trends continue to influence our products and services, I’m excited to see what changes they bring next!
Trends sourced from: https://www.hcareers.com/article/employer-articles/5-trends-driving-corporate-dining
I am currently interning in New York City, at Sodexo’s corporate food service account at Colgate-Palmolive. Wellness and healthy eating techniques dominate at this site. When I got up to Sodexo’s Dining Services, I was greeted by a large electronic-based menu which displayed daily specials and the weekly menu. There are various food stations with the names Be Popular, Be Nourished, Be Traditional, Be Global, Be Delicious, Be Tempted. Each station represents its theme with the daily lunch choices.
In an article from HCareers entitled “5 trends driving corporate dining,” the author identifies how corporate dining has been changed to align with the demands of millennials. As I spent time at Colgate during my internship, I noticed how much their dining services align with these demands. “Eatertainment” a trend that involves the dish being prepared in front of the customer, allows for personalization to their own taste preferences and is something that customers really enjoy here. There is no premade salad, but instead a tossed salad made to order where you can pick your greens, toppings, and add-ins according to your liking. There is a cauliflower fried “rice” bowl where you can customize your own made-to-order bowl.
Portable foods are also available for customers who prefer grab-and-go items. From power bars to full meals, the customer can choose what they would like to take with them. There are also take-out containers and disposable cutlery available at all of the hot food stations.
As trends continue to influence our products and services, I’m excited to see what changes they bring next!
Trends sourced from: https://www.hcareers.com/article/employer-articles/5-trends-driving-corporate-dining
