The challenge
After moving to hybrid work, Northwind's new headquarters sat half-empty. Their previous caterer's menu hadn't changed in three years, and participation had fallen below 30%.
Our approach
We surveyed 1,800 employees, then designed a restaurant with six rotating stations, a plant-forward salad bar and two specialty cafés. Tuesdays and Thursdays — the company's anchor days — got chef-led theme menus.
The results
Within six months, office attendance on anchor days rose 38%, lunch participation reached 81% and food waste fell by 41% thanks to demand forecasting.
"People now plan their office days around the menu."
