Three ways partnering creates a better work experience

As employees return to their workplaces, they will notice things that didn’t catch their attention before the pandemic. How ventilated is the space? How often are surfaces disinfected? Is food prepared and packaged in the right way? Their expectations have changed.

“After the first lockdown, we went through a big exercise to adjust to how we disinfect, clean in this new reality,” says Philippe Casgrain, SVP Global FM and HSE at Sodexo. “We defined new standard operating procedures for airflow management, air conditioning, disinfection and more.”

They also have new expectations of corporate sustainability, the use of climate-friendly materials and food waste. “In one survey we conducted, 73% of organizations said sustainability has become more important to their employees since the onset of the pandemic,” says John Wright, Sodexo’s Senior Vice President Global Head of Food.

Employees will also want to use their workplaces differently, visiting for specific purposes and working in new ways. These expectations will place new demands on food and facilities managers and require much more than most organizations can deliver on their own. This is where partners come in. So how can they help to improve the workplace experience? And how might partnership models have to change to accommodate new workplace needs?

Partnering for flexibility and data 

The way offices work with architects, building planners, interior designers and furniture providers will need to change as employees become more selective about when they come into the office and what they use it for.

“When we asked people what they want when a widespread return to the office becomes possible, we thought they would say more virtual and flexible spaces,” says Casgrain. “And they did. But they also wanted more individual working spaces, which means more assigned seating and desks.”

The right partners could help employers navigate these changes and balance the dueling needs of their employees.