The old staff canteen gets a healthier makeover, says Catherine Quinn
It seems that traditional canteen meals of egg and chips are no longer enough to lure today's secretaries and PAs. As careers become more time-pressured, many companies are introducing innovative options for staff meals. One such company is Standard Life Healthcare in Guildford who have radically altered the choice of food available. As Vince Mewett, head of HR explains; "We looked at the food on our canteen menu, and while we didn't ban chips completely, we did make sure there were healthy alternatives. The result has been popular with staff, who have really bought into our moves towards healthier eating. The restaurant has also hosted free fruit days and each member of staff has received a water bottle to encourage greater consumption of water, rather than tea, coffee and soft drinks."
Executive Secretary Vicki Stacey has been delighted with the new range on offer. She says, "They have a fresh salad bar where you can help yourself whatever you like, which means that you can leave out the stodgier mayonnaise based options. Also the sandwiches are calorie counted, and you don't have to have something which is covered in butter or mayonnaise. You can choose not to have heavy stodgy meals which have the feel of being unhealthy."
Other companies have gone one stage further, employing top chefs to aid with menu planning. Sony Corporation employ Charlton House Caterers, who use a Michelin starred chef as an advisor. They've devised a specialist menu which is in keeping with Sony's Japanese origins. Carol Slater is Administration Manager at Sony. As she explains, "In the morning there is the option of a Japanese breakfast, which is wonderful. This would consist of grilled fish, miso soup, pickles, rice, soy sauce, and green tea. It's beautifully presented and very popular. At lunch time there are bento boxes the Japanese equivalent of fast food. These will contain things like sushi and noodle salad. We also have hot options like yakitori skewers (marinated grilled chicken)." Robyn Jones is the Managing Director for Charlton House. She believes that staff canteens have become more sophisticated. "People have moved away from the "meat and two veg" scenario to all day grazing." She concludes. "A lot of our attention goes into packaging food so it's quick for people to take back to their desks, and easy to eat once they get there. Our aim is always to provide food which is the same, if not better than the High Street."
Ultimately, however, a popular canteen with healthy options benefits both staff and employers. As nutritionist Dr Toni Steer remarks; "There are certainly some people who report feeling very drowsy after a large meal. However there is much evidence to suggest that missing lunch lowers productivity, so any lunch is better than none." Standard Life's Vicki Stacey also agrees that her revamped canteen is of mutual benefit to her employers. "They changed the canteen as part of a general campaign to make staff healthier. If staff are feeling healthier they're less likely to take time off sick, and you don't have the problem of people feeling tired after a heavy meal."
For other companies, a top-notch canteen can reward hard work. Fiona Penson is Director of Client Services for Lovells; a London law firm. As she explains "We have a fine dining facility, a bistro facility, and a Starbucks coffee shop. The restaurant really aims to rival anything which might be on offer in the city in terms of fine dining. In the bistro we also have "theatre style" cooking, where food is cooked in front of staff. It's really just to make sure that we get the best possible market by way of recruitment. It's also making sure that staff feel looked after, accepting the fact they might work longer hours than in some other places, and ensuring they are rewarded." It seems employers are finally realising that the key to an employee's productivity may well be through her stomach.
What do you do for lunch? Busy PAs and Secretaries reveal how they spend the lunch "hour".
Nicola Lipscombe, PA at Adecco to Vice President for Global Sales & Marketing, London.
"I spent my lunch hour with my personal trainer at the gym. I usually tend to eat my lunch at my desk which is normally a salad or a sandwich. Our office does have a canteen, but I find that I don't often have time to spend my lunch there."
Rita Railey, Account Secretary, HSBC, Leeds.
We have a fantastic canteen, so I'm happy to say I use that. At lunch time I'll grab a hazelnut cappuccino, and a sandwich.
Suki Bansi, PA to Director of Finance at British Gas, London.
"Lunch time - what's lunch time? My day is working around my boss's day so, I get HIS lunch in between his meetings and grab a sandwich myself at my desk most days when I can!"
It seems that traditional canteen meals of egg and chips are no longer enough to lure today's secretaries and PAs. As careers become more time-pressured, many companies are introducing innovative options for staff meals. One such company is Standard Life Healthcare in Guildford who have radically altered the choice of food available. As Vince Mewett, head of HR explains; "We looked at the food on our canteen menu, and while we didn't ban chips completely, we did make sure there were healthy alternatives. The result has been popular with staff, who have really bought into our moves towards healthier eating. The restaurant has also hosted free fruit days and each member of staff has received a water bottle to encourage greater consumption of water, rather than tea, coffee and soft drinks."
Executive Secretary Vicki Stacey has been delighted with the new range on offer. She says, "They have a fresh salad bar where you can help yourself whatever you like, which means that you can leave out the stodgier mayonnaise based options. Also the sandwiches are calorie counted, and you don't have to have something which is covered in butter or mayonnaise. You can choose not to have heavy stodgy meals which have the feel of being unhealthy."
Other companies have gone one stage further, employing top chefs to aid with menu planning. Sony Corporation employ Charlton House Caterers, who use a Michelin starred chef as an advisor. They've devised a specialist menu which is in keeping with Sony's Japanese origins. Carol Slater is Administration Manager at Sony. As she explains, "In the morning there is the option of a Japanese breakfast, which is wonderful. This would consist of grilled fish, miso soup, pickles, rice, soy sauce, and green tea. It's beautifully presented and very popular. At lunch time there are bento boxes the Japanese equivalent of fast food. These will contain things like sushi and noodle salad. We also have hot options like yakitori skewers (marinated grilled chicken)." Robyn Jones is the Managing Director for Charlton House. She believes that staff canteens have become more sophisticated. "People have moved away from the "meat and two veg" scenario to all day grazing." She concludes. "A lot of our attention goes into packaging food so it's quick for people to take back to their desks, and easy to eat once they get there. Our aim is always to provide food which is the same, if not better than the High Street."
Ultimately, however, a popular canteen with healthy options benefits both staff and employers. As nutritionist Dr Toni Steer remarks; "There are certainly some people who report feeling very drowsy after a large meal. However there is much evidence to suggest that missing lunch lowers productivity, so any lunch is better than none." Standard Life's Vicki Stacey also agrees that her revamped canteen is of mutual benefit to her employers. "They changed the canteen as part of a general campaign to make staff healthier. If staff are feeling healthier they're less likely to take time off sick, and you don't have the problem of people feeling tired after a heavy meal."
For other companies, a top-notch canteen can reward hard work. Fiona Penson is Director of Client Services for Lovells; a London law firm. As she explains "We have a fine dining facility, a bistro facility, and a Starbucks coffee shop. The restaurant really aims to rival anything which might be on offer in the city in terms of fine dining. In the bistro we also have "theatre style" cooking, where food is cooked in front of staff. It's really just to make sure that we get the best possible market by way of recruitment. It's also making sure that staff feel looked after, accepting the fact they might work longer hours than in some other places, and ensuring they are rewarded." It seems employers are finally realising that the key to an employee's productivity may well be through her stomach.
What do you do for lunch? Busy PAs and Secretaries reveal how they spend the lunch "hour".Nicola Lipscombe, PA at Adecco to Vice President for Global Sales & Marketing, London.
"I spent my lunch hour with my personal trainer at the gym. I usually tend to eat my lunch at my desk which is normally a salad or a sandwich. Our office does have a canteen, but I find that I don't often have time to spend my lunch there."
Rita Railey, Account Secretary, HSBC, Leeds.
We have a fantastic canteen, so I'm happy to say I use that. At lunch time I'll grab a hazelnut cappuccino, and a sandwich.
Suki Bansi, PA to Director of Finance at British Gas, London.
"Lunch time - what's lunch time? My day is working around my boss's day so, I get HIS lunch in between his meetings and grab a sandwich myself at my desk most days when I can!"