See how a new-wave coworking space feeds hungry workers

By 
Kelsey Nash, Digital Editor

soba noodles mod

Though it’s not unusual for coworking spaces to offer sustenance by way of coffee, snacks or—in some cases—a kegerator, Mod takes things to the next level, offering hungry workers an in-house food program with such items as chia pudding and a soba noodle bowl. Read on to see how this concept started by two ex-Google employees is upping the game. 

Photos by Lisa Mishima

A step ahead

mod peaches

The Mod team aimed to be forward thinking about eats for on-the-go workers, Director of Brand Experience Jamie Shaw says—citing the proliferation of sugary pastries and sweetened coffees often used as weekday fuel. To that end, it worked with a nutritionist and food designer to develop energy-boosting menu items that incorporate lean proteins and lots of produce, and are also visually appealing. To prepare those items, Mod’s headquarters in San Francisco is home to a full kitchen as well as an on-site barista.

Tech centered

bowls mod

At Mod’s two locations, food orders are placed through its proprietary app, Merci, and are coordinated via an Apple Watch worn by the host on staff, Shaw says. While members order and pay for items a la carte, she notes that a subscription-type program is something the concept may consider in the future. Aiming for seamless tech, members can use the app to let themselves into a Mod location as well as to book a conference room or get help shipping a package.

Built for appeal

juice shot mod

Menu options are in a modular format, giving coworkers the opportunity to get a small snack or build a meal, as well as tailor items to their liking (the soba noodle bowl, for example, can be ordered with a protein added). To promote its food offerings, Mod hands out its signature juice shot—made with honey, turmeric, lemon and ginger—to visitors touring the coworking space. 

A flexible approach

mod toast

Member participation in the food program varies, Shaw notes, depending on which variation of it is being offered at the time. In addition to its in-house options, Mod’s HQ has provided offerings from local bakeries and offered specials prepared by a visiting chef. As the brand looks to roll out more locations, she says, it will likely adopt what makes sense for that particular area, whether that’s hosting pop-ups, partnering with local eateries or having a rotating roster of chefs on site. 

More From FoodService Director

Ideas and Innovation
employees generation multicultural

We are no longer short staffed, ever. On a given day, missing two team members from a team of 50 would leave us 96% staffed. The actual choice of wording places a positive emphasis on those that did come to serve our guests and patients. We no longer use the phrase “short staffed”; this is a game-changer when we are challenging ourselves as culture facilitators or leaders.

Ideas and Innovation
food symbols allergens

To make safe food as accessible as possible for our guests with allergies, we are creating an allergen-friendly kitchen this summer. Students and community members will be able to use our mobile app to place orders for allergen-friendly food and pick them up at the central kitchen. The kitchen will also produce grab-and-go options that will be distributed across campus.

Ideas and Innovation
construction plans drawing tools calculator

When revamping an old cafeteria or building a new retail spot, the design process can feel like fitting together the pieces of a puzzle: What needs to fit in the space, and what’s the most efficient flow for staffers, cooks, diners and more?

Cathy Estes, administrative director of nutrition services at four northern Indiana hospitals that are part of the Franciscan Health network, faced the creation of a new in-house dining program at Franciscan’s Munster hospital. Amid all the big plans, design was one of the largest undertakings.

“I was looking at 5,000 square feet on a...

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

FSD Resources