Good employee catering strengthens your team, the corporate culture and the well-being of each individual. Having your own canteen is a great solution for this - but not every company has the necessary resources.
Foodji is the modern, cost-effective canteen alternative that is worthwhile for you. Fresh, tasty and uncomplicated.
| Canteen | ||
| Fresh, high-quality food | High quality and freshness of dishes | High quality and freshness of dishes |
| Investment | Investment: 0 € | High time expenditure and considerable costs - from approx. 100.000 € / 100 m². |
| Operating costs | Monthly fee (no other operating costs) | Monthly personnel, goods and operating costs in the 4 to 6-digit range |
| Effort in administration | None - Foodji offers a full service | High effort in administration |
| Opening hours | Access around the clock | Mostly only over the lunch period |
| Security Efforts | Already all fulfilled by Foodji | Needed is hygiene, accident and fire protection |
| Space-saving | 1 m² space | Very much space for output and rooms for kitchen, staff, guests |
| Tax-free meal allowance | Meal allowance is common, without payroll intervention | Meal allowance is common |
| Sustainability | Concept against food waste | Depending on the concept, but often associated with a lot of remaining food (waste) |
| Personnel-independent | Foodji does not require any staff | Shortage of staff and skilled workers can lead to fluctuations in quality and restricted opening hours |
| Request advice |
Company canteens have long been at the heart of employee catering, but in a world of change and flexibility, many companies are questioning whether the investment is still worthwhile. High fixed costs, combined with fluctuating capacity utilization and rising food prices, raise the question of whether traditional canteen models are still fit for purpose.
Acanteen has many advantages and is characterized in particular by the personal interaction between employees in the canteen and visitors. In addition, most canteens in large companies offer an excellent selection of high-quality and delicious food.
The weaknesses of the company canteen are particularly evident in smaller and medium-sized companies:
1. limited selection of dishes, which means that variety does not always meet the tastes of the workforce.
2. unused capacity outside of regular peak times, which leads to inefficient use of resources
3. lack of flexibility, as fixed meal times and locations are predetermined
4. high administrative costs for companies, particularly in terms of storage, logistics and personnel management
5. hardly any individualized options, for example for employees with special diets.
An increasingly popular alternative to traditional canteen models is a flexible catering solution such as Foodji. Here, modern technology and individualization are brought to the fore. These options take into account the needs of a diversified and flexible working environment:
1. Individual dietary requirements can be identified and pre-ordered in the Foodji app using allergen labeling. The meal is reserved for up to 6 hours.
2. flexibilization of working hours, as no fixed break times are prescribed and shift workers always have access to Foodji. The Foodji is open 24/7.
3. positive employer branding effects, as innovative solutions such as Foodji appear modern and attractive. They enable new habits and break up rigid models.
Conclusion: The classic company canteen undoubtedly has its strengths, but companies need new, flexible concepts in view of rising costs and changing employee expectations. Foodji combines cost efficiency with high employee satisfaction and can establish itself as a sustainable option for companies of any size.
Internal staff catering is part of communal catering in gastronomy. Depending on who the guests of the restaurant are, different names are used for the catering services. In schools or universities, the term "canteen" is used. If the guests are employees, e.g. in an office, it is not referred to as a canteen, but as a canteen, staff restaurant or generally as staff catering. There is also a cafeteria, smart fridges or external offers such as ordering from a delivery service. Some companies also offer meal vouchers or limit the catering offer to a refrigerator. However, these solutions do not offer the advantages of a restaurant or cafeteria directly at the workplace.
Many companies pay attention to health and sustainability when it comes to workplace nutrition. To this end, these restaurants often cook healthy dishes such as salads or more vegetarian dishes or less meat in addition to the classic currywurst. The gastronomic offer is also rounded off by the provider with a selection of delicious food and drinks. After all, access to the right food at the lunch table (by this we don't just mean classic lunch, but your meal at work, no matter what time) promotes concentrated and productive work. For this reason, the company cafeteria, and with it the choice of the right cafeteria meal, is a popular health management tool.
Many larger employers use Foodji as a supplement to their existing catering. The aim is to offer a decisive advantage, especially for companies with extended break times (e.g. night shifts): To cover requirements beyond the lunch break. With Foodji, opening hours can be easily extended at moderate cost. This primarily affects productionand logistics companies or hospitals. But also offices with flexible working models also benefit from this. Branch offices or companies with a large campus are also popular use cases for a Foodji as a canteen supplement. In this way, all employees - regardless of their location/campus - can be reached with the benefit of communal catering.
The Foodji is freshly filled several times a week on set days. The menu changes with each filling. The aim of this is to ensure that the menu is tailored to your team. So if your team often orders salad, meat or has a vegetarian diet, more salads, meat dishes or vegetarian dishes will be offered. The food at Foodji tastes as fresh as you know it from restaurants. Thanks to the variety, it is possible to order a different main course at Foodji every day for up to eight weeks. There is a varied, delicious lunch or breakfast to suit every taste. What is your favorite canteen meal?
Not every employee has the opportunity to take part in the traditional Monday to Friday lunch. People who work shifts or weekends in particular do not have access to this. A canteen that is only open at lunchtime from Monday to Friday therefore does not reach them. With a canteen that is open around the clock or at least has extended opening hours, everyone can be catered for. The aim: this communicates appreciation and promotes health and satisfaction. Especially during the night shift, it is important for the body to eat healthily and prevent cravings. This can be promoted by the employer through a balanced menu and varied cuisine.
Yes. As with a classic canteen, the employer can subsidize the daily meal (main dishes, breakfast until 11 a.m., snacks, drinks) at the Foodji tax-free. Thanks to the intelligent system of the Foodji it can be ensured without effort that all tax conditions such as the non-cash benefit value are complied with. In addition, it may be that external persons have access to the Foodji at your location (e.g. visitors or employees of other companies). In this case, it is ensured that only employees have access to the allowance. The grant can be customized for a variety of use cases.
