Joanne grabbed a tray and plasticware and headed for the food stations. Suddenly unsure, she halted, thinking, "Burger and fries? No, never. Hot entrée — let's see, lasagna, or turkey with dressing. Yuck. Looks like the salad bar again. Boring. But at least I won't be committing suicide by arterial plaque."
![An appealing meal An appealing meal](../images/lunch.png)
An appealing and healthful lunch. Think about how different your day — and your workplace — would be if we had appealing and nutritious lunches even once a week.
The menu in Joanne's company cafeteria wasn't actively bad — but the atmosphere was Spartan, there wasn't much choice, the food wasn't particularly healthy, and the rotation was terribly repetitive. She could never imagine, for example, going home to Larry and talking about lunch. It was even less likely that she would ever be torn between two choices she really liked. Lunch had become humdrum. Maybe that's why so many people went out for food.
When a company decides that its food service must pay its own way, or at least not lose too much money, it's choosing to encourage people to go elsewhere for lunch. What happens next depends on the availability of alternatives. If restaurants are close by, people are likely to choose them over a barely-good-enough internal food service. And when they make that choice — or even if they wish they could — the company can be a loser. Here's how.
When we compel the
company food service
to pay its own way,
we're telling people
to go out to lunchLet's suppose that the company employs large numbers of skilled knowledge workers. They work with their brains — scientists, researchers, engineers, programmers, artists, attorneys, accountants, executives, health care professionals, designers, and many others. Generally, people in these categories are paid well, and they're hard to replace.
Company policies that increase productivity, improve retention, or enhance morale can therefore be good investments. If the in-house food service is truly outstanding, and subsidized (where legally possible), here's what happens:
- People eat in
- Duh — of course they eat in. And when they do, the time they save by not going out — usually a half hour, at least — can become work time.
- People consume less alcohol
- Some people who lunch out order alcoholic drinks, and some return with fuzzy brains. For knowledge workers, it's much better if they stay in.
- People network more
- Eating in-house, people can spend more time with a greater variety of people from all over the facility. This builds networks and relationships, and smoothes cross-functional collaborations.
- People are happier
- An outstanding menu and atmosphere make people feel valued, which helps them build their self-esteem. This strengthens loyalty to the company, improving retention. See "Retention," Point Lookout for February 7, 2007, for more.
How much is this worth? A good rule of thumb is one-half hour per day per employee. That covers the cost of lost time, increased turnover, impairment, low self-esteem, and so on. If the average fully loaded payroll is $25 per hour ($80 is more realistic for knowledge workers), subsidizing the food service at a level of even $10 per employee per day is still a win.
For a company with many knowledge workers, trading food for thought is a fair exchange. Top
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Related articles
More articles on Personal, Team, and Organizational Effectiveness:
Excuses, Excuses
- When a goal remains unaccomplished, we sometimes tell ourselves that we understand why. And sometimes
we do. But at other times, we're just fooling ourselves.
TINOs: Teams in Name Only
- Perhaps the most significant difference between face-to-face teams and virtual or distributed teams
is their potential to develop from workgroups into true teams — an area in which virtual or distributed
teams are at a decided disadvantage. Often, virtual and distributed teams are teams in name only.
How to Deal with Holding Back
- When group members voluntarily restrict their contributions to group efforts, group success is threatened
and high performance becomes impossible. How can we reduce the incidence of holding back?
Disjoint Awareness: Systematics
- Organizations use some policies and processes that can cause people in collaborations to have inaccurate
understandings of what each other is doing. Performance management, politics, and resource allocation
processes can all contribute to disjoint awareness.
Time Slot Recycling: The Risks
- When we can't begin a meeting because some people haven't arrived, we sometimes cancel the meeting and
hold a different one, with the people who are in attendance. It might seem like a good way to avoid
wasting time, but there are risks.
See also Personal, Team, and Organizational Effectiveness for more related articles.
Forthcoming issues of Point Lookout
Coming July 3: Additive bias…or Not: II
- Additive bias is a cognitive bias that many believe contributes to bloat of commercial products. When we change products to make them more capable, additive bias might not play a role, because economic considerations sometimes favor additive approaches. Available here and by RSS on July 3.
And on July 10: On Delegating Accountability: I
- As the saying goes, "You can't delegate your own accountability." Despite wide knowledge of this aphorism, people try it from time to time, especially when overcome by the temptation of a high-risk decision. What can you delegate, and how can you do it? Available here and by RSS on July 10.
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