Colliers presents report entitled ‘Catering in the era of the Home Office’

The new socio-economic reality and the global trend of implementing hybrid working have influenced the operation of the catering sector in office properties. The growth in the number of catering establishments in office buildings over the past three years has been generated mainly by new mixed-use developments, which are becoming increasingly popular. Poles are using offices less frequently than before the COVID-19 pandemic, and are increasingly relying on healthy meals and speed of service, while also paying attention to affordability. Thus, the flexibility of the restaurant concept and the diversification of its offer is gaining in importance, and in the future, the final shape of the entire gastronomic zone in an office building will be decided jointly by the tenants and the building owner – these are the conclusions of the latest Colliers report 'Catering in the era of the Home Office'.

"At a time when employees provide work in a hybrid model, one of the elements that can attract them to the office is an interesting catering offer of the office building. Creating and maintaining it by providing catering operators with the right number of customers has become a challenge for office building owners. In this area, their approach should become increasingly flexible and collaborative," Magdalena Chruściel, Director in the Retail Department at Colliers, emphasized.

(WBJ)