30 Oct Provide Hospitality Not Service in Your Chicago Break Room
Why does is matter if an employer’s break room provides its employees only with services? Isn’t it good enough if the space just fulfills specific employee needs? For example, an employee is thirsty, so they go to the vending machine and purchase a cold beverage. The vending machine provided a service to the employee by delivering the purchased beverage.
The short answer to the previous questions is no, it isn’t enough, and because people or employees are more than just their thirst or hunger.
In 2018, only delivering services in the break room is not enough. Today, the majority of Chicago employees want to feel confident that their employee benefits and perks will have a meaningful and positive impact of their quality of life. In other words, they want to experience that hospitality brings. These benefits and perks often include onsite gyms, dry cleaning, and in-office meal options such as pantry service, a micro-market, or gourmet cafe-style coffee service.
To elevate break room perks beyond being only a service, employers need to add the practice of hospitality into the mix. According to the Merriam-Webster.com Dictionary, hospitality is
- “[the] generous and friendly treatment of visitors and guests” and
- “the activity of providing food, drinks, etc. for people who are the guests or customers of an organization.”
Jim Sullivan, author, and CEO and founder of Sullivision.com, recently described hospitality as “smiles, sincerity, warmth, [and] connection” and said that “hospitality fulfills people.” After blending hospitality with their Chicago break room, employees can experience an inviting atmosphere that boosts morale, encourages collaboration, and provides a variety of beverages, snacks, and food. But what does this mean in terms of the physical space?
The difference between service and hospitality in a physical space is subtle, but very important. Specific features including updated lighting, plants or other connections to nature, specialty coffee (ex. free-trade or a private label), high-end micro-market fixtures, and locally-made snacks or fresh food are added to the traditional, tangible items like vending machines, coffee equipment, and open racks and glass front coolers. Not only are the needs of thirsty and hungry employees being met, but Chicago employees’ desire for specialty coffee or snacks and a higher-end experience are being fulfilled — and that is hospitality in the break room.
To customize and upgrade the hospitality level in your office break room, call Yami Fresh at 847.423.2448. We look forward to hearing from you.
