ISS Guckenheimer CEO Helene Kennan to move into global commercial role with ISS Group; COO Paul Fairhead appointed to lead ISS North America Food division

Posted by Shelby Scholze on 2020-12-16 13:00:00

 

ISS has appointed Helene Kennan as Global Head of Food Programs to drive innovation, thought leadership and continuous improvement in our food services portfolio. As CEO of ISS Guckenheimer since 2018, Helene has supported the North America food team in expanding client partnerships and adapting to the new normal in the workplace. She consistently inspires colleagues with her dedication to nourishing the minds that change the world. ISS Guckenheimer COO Paul Fairhead will succeed Helene as CEO.

 

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Guckenheimer CEO Helene Kennan appointed SHFM board member

Posted by Shelby Scholze on 2020-10-26 11:00:00

 

Guckenheimer CEO Helene Kennan has been elected to the board of the Society for Hospitality and Foodservice Management (SHFM). This status will take effect following the SHFM National Conference in early December.

 

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Changes food service providers need to make because of COVID-19

Posted by Shelby Scholze on 2020-05-26 19:27:46

The ways we live, work and play have all changed. Offices, schools, restaurants, malls and event venues are all having to adjust the way they operate in light of the COVID-19 pandemic. In an office space, new processes and procedures are in place to protect the employees that occupy these spaces. The way employee dining spaces are operated and managed will have to undergo a variety of changes.

 

Employee cafés experience a high volume of traffic – people picking up lunch, colleagues taking a coffee break or those who enjoy socializing in the café. In typically crowded spaces such as corporate dining areas, food service providers and their clients are taking a closer look at updating cleaning and hygiene practices to provide employees and food service teams a safe place to interact.

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How Food Impacts the Workday

Posted by Nutrition Strategy on 2020-02-27 12:15:00

 

We all know the feeling. Your belly is grumbling, patience is wearing thin, you’re tired, unmotivated and cranky. The feeling is so common a phrase has been coined to describe it – “hangry”. A combination of “hungry” and “angry”. And it is indeed a real thing, a biological response to the stress induced by hunger.

Let’s look at the ways employers can can take positive steps to get the very best out of their workers - starting with the impact that hunger has on your day.

 

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How the Workplace Can Make or Break Your New Year’s Resolutions

Posted by Aleya Harris on 2020-01-29 12:30:00

 

Rules are made to be broken, and resolutions are created to fail. Or are they? The statistics would say yes. Forty-five percent of Americans make New Year Resolutions and eight percent of them are successful in reaching their goal, according to the Journal of Clinical Psychology

Are broken promises to ourselves really the best way to start off the New Year?

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3 Reasons Why Your Company Needs a Health and Wellness Program

Posted by Guckenheimer HQ on 2020-01-21 12:15:00

 

Thanks to research done in recent years, corporate health and wellness programs have been shown to provide far-ranging benefits to both employees and their companies when designed in the correct way. Programs that offer resources to support healthy decision making on the job--like nutritious lunch options, group exercise opportunities, and smoking cessation programs--address workers’ healthcare needs in both the long and short term: daily steps toward healthier lifestyles collectively constitute leaps away from sky-high healthcare costs incurred through preventable illnesses. 

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Beyond Food: Creating a More Enjoyable Employee Dining Experience

Posted by Aleya Harris on 2019-11-12 18:32:53

 

There’s a lot more to enjoying a meal than just eating good food. If that was the case, every dining establishment would be takeout-only. In fact, all the many non-food aspects of dining can add up to create an experience that’s bigger than the sum of its parts — leaving you feeling not just well-fed, but more relaxed, mindful, and connected.

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Creating a Versatile Space with Your Cafeteria

Posted by Aleya Harris on 2019-10-30 19:05:04

 

In an age where strong corporate culture is a powerful employee retention tool, the workplace cafeteria is undergoing a major facelift. No longer just a site of simple nourishment, cafeterias have been reimagined as spaces that can deliver serious ROI in the form of worker productivity and happiness. 

In fact, recent studies show that communal, well-designed cafeterias can reduce absenteeism, improve morale, and enhance team-building. They can become fantastic places to not only eat, but also to relax, socialize and collaborate. It’s quite possible that the next million-dollar idea may arise from a conversation over sandwiches and coffee.

Here’s how to turn your cafeteria from a snack bar into a versatile space that encourages productivity.

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Exploring the Trend of Cashless Cafes

Posted by Aleya Harris on 2019-10-14 11:00:00

 

Digital technologies are becoming more deeply embedded in the fabric of our daily lives, including how we pay for our work meals in the corporate cafe. Long gone are the days when cash was king. Today, most cafes accept electronic payments like credit cards and mobile payments. Some are even choosing to go cashless, and analysts believe this trend will accelerate as tech solutions in business become the norm.

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Successful Food Service Trends for the Modern Employee Dining Program

Posted by Aleya Harris on 2019-09-30 16:07:03

 

In today’s tight labor market, every organization is looking for ways to stand out. From flexible vacation policies to pet-friendly offices, company perks are an expected part of the workplace.

One of the best ways to attract (and keep) talent is by offering healthy and delicious dining options. Thoughtful touches like fresh squeezed juice, premium coffee, organic produce, and meal prep services are just a few of the options that employees are finding in their company cafe. One industry report says 48% of respondents would consider the snack options of a company when considering taking a new job.

Smart companies with modern employee dining programs are capitalizing on this by staying on top of the latest trends. Here’s what a modern employee dining program looks like, the latest trends to watch, and how to choose the right one for your company.

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