現代化的員工餐廳可不僅僅要把人們餵飽，新的趨勢正在逐漸改變傳統員工餐廳的形式。《索迪斯全球工作場所研究》提出，三種方法將員工餐廳變為充滿活力的資產。
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打造出一片現代化的就餐空間，可以使員工感到自己是被重視的，從而幫助企業吸引新的人才並留住現有員工。
Creating a contemporary food space will make employees feel valued， acting as a draw for new talent and helping to retain current staff.
為了贏得與競爭對手之間的人才爭奪戰，僱主比以往任何時候都更需要了解那些能使企業變得更有吸引力的因素，並針對這些因素採取行動。
More than ever， employers need to know and act on the factors that make working for their organization appealing in order to win the battle for talent from their competitors.
除薪酬和福利這兩大主要因素以外，另一個值得重點考慮因素是——僱主需要打造出一片能夠激勵員工、提高員工參與度並最終提高生產力的工作場所。
A major consideration， beyond pay and benefits， is creating a workplace which inspires， engages and ultimately improves the productivity of the workforce.
其中，餐飲就是工作場所便利設施的重要組成部分。《索迪斯全球工作場所研究》發現，超過70％的員工將「餐飲」列為「必需」或「重要」的範疇內。
Food is a critical workplace amenity， identified as 『essential』 or 『important』 by over 70％ of employees in Sodexo’s Global Workplace Study.
但新的趨勢正在逐漸改變傳統員工餐廳的形式。索迪斯餐飲轉型總監Adrian Evans表示：「人們的工作、協作和消費方式都變得和以往不一樣了。」
But new trends are reshaping the traditional onsite café. 「People are working， collaborating and consuming differently，」 says Adrian Evans， Food Transformation Director at Sodexo.
「而讓員工最快樂、生產力最高，且發展最為蓬勃的企業不僅能夠順應這一趨勢，同時還能引領這一變化。這類企業往往會推出敏捷且靈活的解決方案，以滿足這些不斷演化的標準。而這些方案的重點就在於——要在具有啟發性的空間中為員工提供現代化的餐飲服務。」
「The happiest， most productive and thriving workplaces are not just responding to， but leading this change. It’s organizations with agile and flexible offerings that will meet these evolving standards. The vision needs to be contemporary food served in inspiring spaces.」
當代企業需要了解這種發展趨勢，才能吸引人才並更好的為其現有員工提供支持。然而，在企業餐飲供應方面，有些公司沒有跟上步調。
Companies need to understand this evolution in order to attract talent and support their employees. Yet when it comes to the workplace food services， some are falling behind.
對於企業領導者來說，如果他希望了解其員工們不斷變化的需求，這就是一個非常好的機會。
There is a clear opportunity for business leaders to listen to the changing needs of their workforce.
對於許多公司而言，這意味著需要提供一片現代化的就餐空間，為員工在忙碌的工作日中提供休憩的機會，並通過營養的餐飲來提高員工生產力，從而提高公司的集體意識和參與感。
For many companies， this means providing a contemporary food space that serves as a respite for employees during their busy workday， contributes to improved productivity through better nutrition， and allows organizations to build a sense of community and engagement.
想要提升工作場所的用餐體驗？可以從以下三點入手：
Thinking about upgrading your workplace food experience？ Here are 3 ways to get started：
1. 提供符合員工期望的現代化餐飲
1. Provide contemporary food that aligns with employee expectations
當今社會，人們對飲食的選擇更加挑剔。員工們不僅越來越關注食物的可持續性和食材的來源，還期望有更多選擇，並希望從口感獨特、有滋有味的食物中獲得愉悅。
People are becoming more discerning when it comes to food and drink. Not only are employees increasingly aware of sustainability and the origin of ingredients， they also expect a greater variety of options and they want to be inspired by different， exciting flavors.
除了對品類多樣性的要求，員工的健康意識越來越強，因此他們還希望能夠吃到富有營養的食物，幫助他們保持身體健康。
On top of more variety， today’s health－conscious workers want access to nutritious foods that help them stay on track with their wellness goals.
然而，許多員工都表示，在員工餐廳中找到健康食物並不容易。僱主們應抓住這一機會，倡導更好的飲食習慣，從而提高員工的生產力。
Yet many employees struggle to find healthy options at work. Employers should take the opportunity to champion better eating habits that boost productivity.
公司可以通過更好地為忙碌的員工提供營養豐富的食物，真正地改善員工們的健康狀況。
By making it simpler for busy workers to access nutritious， brain－boosting foods， companies can make a real difference to the health and wellbeing of their workforce.
2. 提供「全天候」的餐飲選擇
2.Provide all－day food options
現代人的時間壓力和不固定的工作方式正在逐漸改變傳統的中午12點至下午2點的午餐習慣，以及工作日內太過死板的時間規定。
Time pressures and variable working patterns are challenging the traditional 12pm－2pm lunchtime， with a set timeframe proving too restrictive during work days.
人們的飲食習慣也在發生改變。並非每個人希望每天吃三頓主餐，比如有些人就會選擇少食多餐，以便為長時間的工作保持能量。
Eating habits are also changing. Not everyone wants to have three main meals per day， with some people choosing to eat little and often in order to maintain energy levels during long shifts at work.
正是由於這種變化，員工們希望在用餐的時間和地點方面具有更大的靈活性，並希望員工餐廳能夠「全天候」提供各種不同的食物。
Because of this evolution， employees want more flexibility in when and where they have meals， and they expect workplace restaurants to offer a range of different foods throughout the day.
如果員工餐廳僅在某些時刻開放，那麼員工們就不得不選擇自帶食物或者外出就餐。
But when the workplace café is only open during limited windows， employees must either bring food from home or head outside the office at a time that’s convenient.
通過延長員工餐廳的營業時間，可以提高員工的滿意度和公司餐飲服務的利用率。
By extending café operating hours， workplaces can boost both employee satisfaction and food service utilization.
全天候餐飲服務還能減少在餐廳關閉前過多客流帶來的壓力，從而為員工們提供更好的工作靈活性。
Having the food services available all day also removes the stress of dashing to the restaurant before it closes and gives people greater flexibility to do their jobs.
82％的員工表示，可以隨時進餐或吃點零食對他們來說「必不可少」或「很重要」。
82％ of employees say it’s 『essential』 or 『important』 for them to be able to eat or snack whenever they want.
3. 打造一個多功能的用餐空間
3.Create a multi－purpose food space
當今社會，員工們希望公司能夠提供一片方便互動並充滿活力的空間，以便他們與同事社交或舉行非正式會議。
Today’s employees expect their workplace to include interactive， vibrant areas where they can socialize with colleagues or have informal meetings.
Gensler的《2019年美國工作場所調查》反映了這一變化，並指出：最佳的企業設施配置策略，應把「在任何位置都可以辦公」這一目的放在第一位，從而創造出既可提供日常便利又可用作工作場所的混合空間。
Gensler’s 2019 U.S. Workplace Survey reflects this shift， noting that 「the best amenity strategies prioritize anywhere working， creating hybrid settings that deliver both an amenity and a workspace.」
但是對於許多企業而言，工作空間的最大化仍然至關重要。因此，這就需要可以靈活配置的員工餐廳作為解決方案，因為它們是極具成本效益的會議或談話場所。
But for many organizations， maximizing workspace remains crucial. This is where flexible workplace dining solutions are desirable， because they can double up as cost－effective environments for meetings or catch－ups.
這些空間還可以為那些每天工作很長時間的員工們提供一片稍事休息的區域。
These spaces can also provide a welcome change of pace for employees who need time to re－charge during a long workday.
不過，多功能進餐空間的好處不僅僅在於空間使用上的優化。Gensler的研究發現，就員工效率和體驗而言，公司內部餐廳的排名要高於傳統餐廳。
However， the benefits of a multi－purpose food space go beyond optimizing space usage. Gensler’s research found that an onsite work café ranks higher than a traditional cafeteria， both in terms of employee effectiveness and experience.
調查還顯示，偶爾不在辦公桌旁工作的人會更有效率，並且會有更好的體驗感。對於許多僱主而言，這些調查結果可能會成為一個很好的契機，讓他們把餐廳也轉化為工作空間。
The survey also revealed that people who sometimes work away from their desks are more effective and report a better experience. Given these findings， for many employers there are opportunities to make their food spaces work harder.
一般來說，員工們只有55％的時間花在辦公桌上，21％的時間用於會議室，而11％的時間用於餐廳等公共區域。
The average employee only spends 55％ of the time at their desks， versus 21％ in meeting spaces and 11％ in common areas like cafés.
如何開始——設計時要以員工為中心
Getting started – design with employees in mind
現代化而靈活的工作場所餐飲解決方案可以作為前期討論時的指南。
A modern， flexible and agile workplace dining solution can be a helpful blueprint to guide early discussions.
但新的餐廳應以滿足現場每個人的需求為設計原則，並為現有就餐空間帶來新的活力。
But any new food offering should be designed to satisfy the needs of everyone on site and bring new life to existing food spaces.
諸如調查、訪談和消費者分析工具等能夠深入了解員工需求的方法，在每個步驟中都是必不可少的。例如，索迪斯的Personix工具就可以通過問卷調查表來繪製公司員工在工作場所的心理狀況圖。
Methodologies that uncover a deeper understanding of employees， such as surveys， interviews， and consumer profiling tools， are essential at every step of the process. For example， Sodexo’s Personix tool uses a questionnaire to develop a picture of the psychological profiles at a work site.
該分析可以洞察給定環境中獨特員工群體的需求和動機，從而進行相應的解決方案和空間設計。
This analysis shapes the offering and the space design by providing insight into the needs and motivations of the unique employee groups within a given environment.
好的員工餐飲解決方案需要適應消費者及其行為的變化。靈活的配置方法可以幫助人們在工作場所保持參與度、激發動力並促進生產力。
The right workplace food offer is also designed to adapt to its customers and their changes in behavior. A flexible approach helps people to stay engaged， inspired and productive in the workplace.
它不僅能夠提供新鮮的體驗，還能讓員工確信他們的需求得到了足夠的傾聽。
It keeps things fresh and shows employees their needs are being listened to.
索迪斯全球洞察總監Rachel Permuth博士說：「消費者分析對於我們設計和確認恰當的服務至關重要。它決定著菜單上的內容，決定著餐廳空間的設計，還決定著座位的類型、我們可能使用的材料以及顏色。這是一種非常強大的工具。」
「Consumer profiling is critical for us to be able to define the appropriate services. It dictates what’s on the menus. It dictates space； it dictates the type of seating， the materials we might use， the color palette. It’s a really powerful tool.」 said Rachel Permuth， PhD， Global Head of Insight at Sodexo
未來的員工餐廳應當是一個能激發靈感、充滿活力和靈活性的空間
The future of food at work is inspiring， vibrant and agile
如今，員工們在飲食方面越來越注重健康和環保。他們也希望員工餐廳能提供更多的食物品種、更高的品質和靈活性。
Today’s employees are increasingly health and environment conscious when it comes to the food they eat. They also expect greater variety， quality and flexibility from their workplace café.
然而，有些公司在工作場所的餐飲供應方面沒有成功滿足大家的需求，員工們也注意到了這一點。
But some companies are no longer keeping up with people’s needs when it comes to the workplace food offer， and employees are noticing.
簡而言之，現代化的員工餐廳可不僅僅要把人們餵飽，還需要提供能夠激發愉悅感的食物和空間，以增強員工的整體工作體驗。
Simply put， the modern workplace needs to do more than feed people—it needs to offer inspiring food offers and spaces that enhance the overall employee experience.
了解並順應這種發展趨勢的公司將吸引到最優秀的人才，更好地改善員工的福祉，在充滿競爭的市場中被視為最佳僱主，並從中受益。
Companies who understand and respond to this evolution will attract the best talent， support employee wellbeing， and benefit from being seen as an employer－of－choice in a crowded marketplace.