How On-the-Job Eating Habits Shape Workforce Performance

To understand how your employees really eat on the job, Sodexo partnered with CCI Global to explore how workplace food programs impact frontline employee satisfaction, performance and retention. The results are clear: people want food that works as hard as they do. Our research uncovered the five areas most important to frontline employees across the United States: variety, speed, nutrition, price and downtime. This report lays out what we learned — right from the real people doing the work — and how we build food programs geared directly to the habits, preferences and frustrations of today’s workforce.