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Brochure titled 'Food That Works: Powering Every Shift' featuring meal photos, people eating, and a Table of Contents.

Food That Works: Powering Every Shift 

How do frontline employees really eat on the job? We went straight to the source—real workers across the U.S.—to uncover what matters most when it comes to workplace meals. The answer? Food that works as hard as they do. From speed and variety to nutrition, price, and precious downtime, our latest report reveals the five key ingredients employees crave—and how smart food programs can boost satisfaction, performance, and retention.

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    Case Study: Kitchen Works Elevates Employee Dining at CAE USA’s Tampa HQ

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    Tap, Pick, Enjoy. Why App-Based Ordering Works

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    Why Bold, Uncomplicated Food Matters at Work

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  • Close-up of a plate with slow-roasted pork butt steak with cherry BBQ sauce, creamy cheddar grits and balsamic collard greens.

    Chef Michael Symon’s Slow-Roasted Pork Butt with Cherry BBQ Sauce

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  • A man smiles while holding a large burger, showcasing his enjoyment of the meal.

    The Juicy Lucy Burger by Chef Michael Symon

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  • Person in a blue cap that says “KITCHEN WORKS.” stands in a kitchen, partially turned away from the camera.

    Kitchen Works: Bold Flavors and Big Benefits for Your Workday

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    How Workplace Food Impacts Employee Satisfaction & Performance

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  • A man with glasses and a beard holds a sandwich, smiling as he prepares to take a bite.

    Chef Michael Symon’s Take on Functional Flavor

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  • Bowl of macaroni pasta mixed with ground meat and tomato sauce, garnished with chopped chives and a dollop of sour cream, set on a green polka-dotted surface with a spoon and napkin nearby. A blue mug sits in the background.

    Chef Michael Symon’s Guide to Flavor-Packed, Inclusive Menus That Keep Employees Happy

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