4 organizational trends gaining steam

global network

Sodexo this month unveiled its list of 10 trends impacting workplaces worldwide during 2017. Here are a handful that pertain particularly to FSDs, and how some operators are addressing those trends. 

1. Multi-generational employees

employees generation multicultural

As employees stay in the workforce longer and life expectations continue to grow, organizations are approaching staff learning in new ways, Sodexo says. To boost communication between workers of different generations, millennial foodservice staff at San Antonio Military Medical Center are paired up with their baby boomer counterparts, who serve as mentors. 

2. Robots on the rise

self-driving robot delivery

Workplaces are leaning on robots more often to perform tasks once handled by humans, Sodexo notes. As automation takes a bigger role, some foodservice operations have enlisted robots to help deliver meals to hospital patients, while others use them to speed up prep processes such as rolling sushi. 

3. A nod to wellness

health wellness apple salad

Companies are not only being positioned as health drivers for workers, but for their families and broader communities as well, Sodexo notes. The dining department at Ball State University in Muncie, Ind., provides new hires with what it calls “welcome wellness packets,” giving employees access to an online nutrition tool, information about on-campus offerings and a meal on the house, while Tupelo Honey Cafe in Asheville, N.C., encourages staff to run a 5k once a year—on the operation’s dime.

4. Sustainability as central

green world hands sustainability

Sustainability has increasingly become the purview of businesses, not just that of the government and related organizations, Sodexo says, noting that pressure from employees seeking sustainable workplaces is a driver. A number of dining departments have tackled sustainability with initiatives around composting, trayless dining and—in the case of at least one college—reducing the number of straws used on campus.

More From FoodService Director

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

Ideas and Innovation
bleu barn

While undergoing a large-scale expansion that changed a chunk of its layout and added a new building to campus, Bethany crafted its own cafe—a place where residents and guests of the Waupaca, Wis., senior living center could grab a casual bite throughout the day.

Originally dubbed The Barn because of the area’s affinity for farming, the rustic-themed fast casual took over a space earlier occupied by a great room with a small kitchen, and where resident assistants once served meals. (Now that area is squarely in the purview of foodservice and is staffed by members of the dining team...

FSD Resources