Jolt of joe proves a motivator

Foodservice workers are more likely to flag on the job without coffee than employees other professions.

Want to get more productivity out of crewmembers? Give them coffee.

That’s the implication of new research from Dunkin’ Donuts and Careerbuilder. Their study found that foodservice workers are more likely to flag on the job without a continuous stream of coffee than the employees of any other profession.

[Full disclosure: Editors and journalists were ranked sixth, which explains why our K-cup machine is used more often than our keyboards.]

Scientists were second, sales people, third, and PR people, fourth.

The study also found that 43% of all workers believe they’re less productive when they can’t perk up with a cup of caffeine on the job. Youngsters particularly need that jolt: 62% of employees aged 18 to 24 acknowledge they need the pick-up of a joe jolt.

Overall, 63% of employees say they drink two cups during a workday, and 28% say they consume three cups. 

More From FoodService Director

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

FSD Resources