We, Facility Managers, have seen how the experience of remote working has changed the way our colleagues (and probably we ourselves) look at workplaces. Many of the bees in our hives will be happy to come back to the office for some days per week at least, but our gut feeling tells us that things will never be the same anymore as before the pandemic.
Many among us are busy reorganizing spaces, moving tables and equipment around to assign flexible “hot desks”, with some extra space between them. We also have heard of offices being turned around completely. Some facility managers create distinct workspaces: blue zones for silence and concentration focused hours and red zones for teams working together lively and loudly. Others are buying fancy furniture. Of course, it has been years that we all have our minds marked by those fashionable Silicon Valley offices with foosballs and coffee tables strewn comfortably around and we might feel obliged to adopt the same in our...
Facility Managers, what consequences has hybrid working for your catering portfolio?
In the last months, we all have been talking about what return-to-office will look like and if all office employees will come back to office in the same intensity as before the pandemic. Several studies have taken place and we, facility managers, have read many of them. Although there is still some time to go before we go back to some semblance of a new normal, whatever that may be, it gets clearer every day that hybrid working is here to stay.
How does this flexible going in and out of the buildings we manage impact our catering?
Catering to celebrate physical team gatherings while respecting diversity
In times when remote working is happening at a large scale, gathering as a team will feel like a moment to celebrate. Celebration implies good food and drinks. Not only the quality of the catering should be correct, but it also must suit the specific preferences of the team coming together, or...