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How Often do You Have a Working Lunch?

March 26, 2019

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Another working lunch, we’ve all been there. You’ve got too much work on, and not enough time. So, you eat your lunch at your desk again, working through that excel sheet and replying to those emails. In the long-run, we know it’s not good for us, but how can it be avoided?

How Often do You Have a Working Lunch

Downsides of a working lunch

While a working lunch is still the norm in offices up and down the country – 68 per cent said they don’t take their full lunch break in a survey by Reed last year – MPs have recently recommended that students in schools should get at least 75 minutes of breaktime each and every day. They need the breaks to help them do their best work when they are at their school desks. Why should it be any different for adults at work?

Lorna Davidson, CEO of short-term recruitment agency RedWigWam has recently been talking on the issue. She said:

“It’s impossible to be fully productive for eight hours a day, most of us tend to be most productive in the morning around 11am and decline rapidly around 4pm.

“In my opinion, employers have a responsibility to actively discourage their staff working through their lunch. Many employees feel a sense of guilt for taking their allocated break time on a busy day and don’t want to be thought of negatively by their employer.

Proper lunch breaks need to be taken without guilt by employees, and that can be best done when employers actively encourage lunch breaks themselves. And it’s in their interest. Workers might not be at their desk for as long – but when they are there, they are properly mentally rested, and have the energy to complete their work.

How to discourage a working lunch

The best way to discourage a working lunch is to make the alternative much more attractive. Offices that offer in house catering need to have a compelling and convenient experience for employees. We believe the best way to do that is with a cashless catering system.

If you can take cash out of the process, catering services are faster and less of a hassle. The cashless approach greatly helps reduce queues. It’s frustrating standing in a queue when thinking about the work you could be getting done. Instead, more of an employee’s lunch break is spent, relaxing, socialising and getting some good food and energy down them.

All employees have to use to get their catering is an identity management system. This system authenticates them by either using biometrics, smartcards or a PIN or password.

Employers can encourage in house catering use with loyalty offers and deals the more employees use it. It’s all about building a culture that values employee’s health, and quality of work. The best way to get that is by giving employees the proper break they need and discourage working lunches.

Business Up North: Employers Have A Responsibility To Discourage Staff From Having A “Working Lunch”

BioStore Cashless Catering

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