Technology Integration

Global and Regional Food Programs

• Defined wellness program with focus to drive menu mix with healthy choices 
• Plant-based diet integrated into menu opotions
• Meat alternatives integrated into menu options
• Items such as Grill / Deli incorporated in key menus
• Drive wellness initiatives with other partners (Fitness Centre / Client Wellness Program) 

Cross-functional Spaces

Nutrition and Wellness

• Integrate food areas with soft-seating and work space 
• Reduce food areas square footage by allowing cross-utilization of spaces
• Core amenity areas that can serve as drop-off and collection areas for mobile / desktop ordering
• Use of technology to drive space cross-utilization 
• Mixed and hybrid service models (Micro market with Coffee)

• Drive technology to reduce costs / increase productivity
• Focus on reducing wait times
• Introduce innovative and touchless ordering methods
• Ability to use data to improve productivity and menu rotation
• Use of technology to drive efficiency
• Introduction of "dark" kitchens (processing centre within reconfigured space)
• Introduction of teaching kitchens 

• Create multi-layered food programs that can be deployed across regions 
• Allow for regional adjustments based on local cultures and seasonality 
• Drive menu rotation to ensure programs stay current and attractive

FS-009 Ver 2.2 (May 24)

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Food Services

4 Pillars of Great Food Service Programs

Market Intelligence