4 mrt 2025
The world has developed rapidly over the last few years, where especially remote work caused by the pandemic has played a huge role in shaping how work is done.
One of the key questions to ask: How will the future of work look like? And how will this affect workplace catering?
To dive into this theme, we have had the pleasure of sitting down with Henrik Jarleskog, who is the Head of Future of Work at Sodexo.
Henrik’s journey into the Future of Work began five years ago when Sodexo's CEO recognized that the pandemic would permanently alter the workplace. Rather than simply reacting, Sodexo sought to lead the conversation by researching and educating the market to better understand what was coming.
"I sat down with the CEO 5 years ago, where he said: "Henrik, the industry will irreversibly change because of the pandemic. Nobody knows exactly how, but we need to figure out how because we need to adapt to the new market circumstances. Can you please take responsibility and really dig deep and educate yourself, us, and the market on what's to come?"
In this issue we will deep dive what it is about and what you can learn from the research of Henrik 👇
Why future of work matters
Great changes are happening to the way work is done. One of the most noticeable changes is the rapid development of remote work & work location flexibility, where we have seen a decline from 49% of companies being full-time in office in Q1 2023 to 33% in Q3 2024 (latest data set). This is about 1/3 of all full-time in office companies that have changed their policy to be more flexible in just 18 months.
Looking at the various models, fully flexible has remained pretty stable, while structured remote has seen big increases with the most common model being requiring employees to be in the office 2-3 days a week.
This also changes how catering is done, as offices are now way less occupied on Monday & Friday.
Key trends shaping the workplace
While work location and hybrid work are hot topics, Henrik believes two broader trends are having a bigger impact:
Distributed Work: This started long before the pandemic as companies expanded the number of offices globally to attract top talent & get closer to their customers. The conversation about working from anywhere is just a small piece of this larger trend.
Doing More with Less: Companies are getting more efficient with fewer resources. In the wake of mass layoffs, especially in tech, businesses are focusing on upskilling, automation, and using AI to maintain productivity.
These trends are reshaping everything from office design to food service, requiring companies to rethink how they create engaging workplace experiences.
The role of food in the workplace
Food has always been a key part of the office experience, but its role is evolving.
Henrik highlighted that when designing dining experiences with clients it is crucial to take into account which of the operating models the client aims for Full-time in office, Structured Hybrid or Fully Flexible.
Source: Flex Index & Sodexo
Full-time in-office companies are generally investing in high-quality food and attractive offices that make people want to come in.
Structured hybrid companies are adjusting to fluctuating office attendance, often realizing that their spaces feel like call centers on in-office days. Many are rethinking their office layouts and investing in meaningful in-office experiences.
Fully flexible companies are focusing on key event-based gatherings, where food plays a role in fostering collaboration and connection.
The interesting thing is that even with fewer people in the office, the Contract Catering market size (by revenue) is still growing and expected to continue to grow even in mature markets at approx. 5% YoY (higher than inflation).
This highlights the increased focus on food and how it can serve as a key pull factor for all 3 operating models. Especially Hospitality Catering revenue is growing a lot these years.
A more sustainable and experience-driven future
Sustainability is now a must-have in workplace dining. Henrik emphasized that companies can no longer win tenders without proving a commitment to sustainability. From reducing food waste to offering more plant-based options, businesses are aligning their dining strategies with environmental goals.
Moreover, food is playing a bigger role in fostering workplace culture. Companies are investing in experiences that bring employees together, recognizing that good food can drive engagement and collaboration.
Bold predictions for the next decade
Looking ahead, Henrik predicts a shift toward more shared office spaces. As companies downsize due to hybrid work and AI-driven efficiencies, multi-tenant buildings will become more common, creating new opportunities for shared dining experiences. Instead of isolated workplace cafeterias, we may see more communal food hubs serving multiple companies, improving sustainability and convenience.
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Key takeaways for leaders
For CEOs, senior leaders, and food service providers looking to stay ahead, Henrik’s advice is clear:
Be intentional in designing workplace strategies and include employees in the process.
Invest in technology to track usage and improve services.
Prioritize sustainability in food service.
Recognize the power of food in shaping workplace culture and employee satisfaction.
The future of work is changing fast, but one thing remains constant: food will always be central to how we work, connect, and thrive.
Inspiration from Henrik
A last little piece of inspiration, Henrik shared how companies are starting to reimagine office entrances. Instead of the traditional reception desk, forward-thinking organizations are turning lobbies into vibrant spaces with cafes, barista stations, and open areas for networking.
