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Driving Participation Bi

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Food Industry Solutions

The document discusses key drivers of employee loyalty, frequency of use, and affinity towards an employer's dining facility. It identifies participation rate (measured by meal transactions over population) as a key performance indicator. Higher participation can increase productivity by freeing up time for core business activities. The document provides calculations to estimate potential increased hours returned to work from minor and transformational increases in participation. It outlines factors important for success, including food and menu quality/variety, service standards, facility design, location convenience, additional on-site services, value/pricing, understanding customer needs/work types, and consideration of local competition.

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Employee Dining: What drives Loyalty, Frequency, and Affinity Anthony Morro Soft Services Manager Jones Lang LaSalle
Participation = Marketshare • Participation is to a B&I Dining Facility as market share is to a major corporation • It is measured by: – Meal Time Transactions/Available Population • It is a key performance indicator that demonstrates the frequency by which customers choose your services/products over the competition • And the competition is there in many shapes and sizes
What will success look like? • Set target for participation rates – Breakfast – Lunch – Dinner • Targets will be relative to a number of factors – Rural, Urban, Suburban – External Competition • Participation up = Productivity – The ultimate ROI
ROI Calculation - Incremental • On site saves 20-30 minutes per cafeteria user • Site with 2000 people at 50% lunch time participation = 1000 stay on site daily • 1000 X 20 Minutes = 20, 000 minutes – 20K Minutes X 240 Days = 4.8M minutes/60 – 80,000 hours potentially returned to core business activities • A 5% increase in lunch time participation? – Could add another 8,000 hours or 10% additional hours potentially returned to core business activities
ROI Calculation - Transformational • A 20% increase (transformational)
Food • Quality – Fresh, Wholesome, Nutritious – Appearance, Color, Texture • Variety – Authenticity – Serve a global community
Service • Friendly • Timely (Speed) • Consistent • Accessible – Location, location, location – Hours of operation • Points of Services – Variety (Grill, Deli, Asian, Indian, Vegan, healthy choices etc…)
Design • Ambiance – Seating formats – Noise/Sound – Lighting – Colors – Textures • Vibe – Music, Monitors, Wireless – Retail feel – Brand • Is it the place to be? – Is it cool? – Is it flexible? Nimble? Multi – use? – Technology - wireless
Location • Convenience • Time/Distance • Access
Adjacent Services Portfolio • ATM • Convenience Store • Meeting/Conference Space • Dry Cleaning • Hair Salon • Fitness Center • Medical Department
Value • Market baskets – What % below local retail? • Value vs. Price • Loyalty Programs
Understand Customer • Type of work – Manufacturer – Office – R&D – Call Center – Mix use • Economics and needs will vary considerably
Competition • What are options nearby? • Parking on site? • Walk • Drive • Break Room amenities – Hot/Cold Beverages – Vending – Microwave – Refrigerator – Furniture • Catering Policy
Driving Participation Bi

More Related Content

Driving Participation Bi

  • 1. Employee Dining: What drives Loyalty, Frequency, and Affinity Anthony Morro Soft Services Manager Jones Lang LaSalle
  • 2. Participation = Marketshare • Participation is to a B&I Dining Facility as market share is to a major corporation • It is measured by: – Meal Time Transactions/Available Population • It is a key performance indicator that demonstrates the frequency by which customers choose your services/products over the competition • And the competition is there in many shapes and sizes
  • 3. What will success look like? • Set target for participation rates – Breakfast – Lunch – Dinner • Targets will be relative to a number of factors – Rural, Urban, Suburban – External Competition • Participation up = Productivity – The ultimate ROI
  • 4. ROI Calculation - Incremental • On site saves 20-30 minutes per cafeteria user • Site with 2000 people at 50% lunch time participation = 1000 stay on site daily • 1000 X 20 Minutes = 20, 000 minutes – 20K Minutes X 240 Days = 4.8M minutes/60 – 80,000 hours potentially returned to core business activities • A 5% increase in lunch time participation? – Could add another 8,000 hours or 10% additional hours potentially returned to core business activities
  • 5. ROI Calculation - Transformational • A 20% increase (transformational)
  • 6. Food • Quality – Fresh, Wholesome, Nutritious – Appearance, Color, Texture • Variety – Authenticity – Serve a global community
  • 7. Service • Friendly • Timely (Speed) • Consistent • Accessible – Location, location, location – Hours of operation • Points of Services – Variety (Grill, Deli, Asian, Indian, Vegan, healthy choices etc…)
  • 8. Design • Ambiance – Seating formats – Noise/Sound – Lighting – Colors – Textures • Vibe – Music, Monitors, Wireless – Retail feel – Brand • Is it the place to be? – Is it cool? – Is it flexible? Nimble? Multi – use? – Technology - wireless
  • 10. Adjacent Services Portfolio • ATM • Convenience Store • Meeting/Conference Space • Dry Cleaning • Hair Salon • Fitness Center • Medical Department
  • 11. Value • Market baskets – What % below local retail? • Value vs. Price • Loyalty Programs
  • 12. Understand Customer • Type of work – Manufacturer – Office – R&D – Call Center – Mix use • Economics and needs will vary considerably
  • 13. Competition • What are options nearby? • Parking on site? • Walk • Drive • Break Room amenities – Hot/Cold Beverages – Vending – Microwave – Refrigerator – Furniture • Catering Policy

Editor's Notes

  • #7: All about understanding retail, the competition, and what customers do when they don’t use our services
  • #9: Is it a restaurant design feel?