UK employers who encourage their teams to take longer, better quality and more frequent breaks could hold the key to unlocking productivity, improving employee wellbeing, and enticing more people back to work, reveals new research from food services company, Compass Group, and global market intelligence agency Mintel.
The research reveals that UK workers today are taking less than 33 minutes per day for their main lunch break, if they have one at all, reducing opportunities to rest, recharge and socialise with colleagues.
- UK employees working five days a week were found to skip one lunch break per week, while nearly half (48 per cent) of UK workers eat their lunch alone.
- At risk of burnout, 10 per cent of UK workers said they take no breaks at all during their working week. This trend peaks at 17 per cent for workers in the Senior Living industry, compared to 12 per cent of workers who are workplace-based and just five per cent of home-based workers.
Employers who invest in quality breakout areas and food and drink offerings can positively influence the productivity and wellbeing of their workforce.
- Seventy-three per cent of UK workers said that taking a lunch break makes them more productive.
- Eighty-two per cent of UK workers said that taking regular breaks throughout a workday improves their overall productivity, with seven in 10 employees using these breaks to eat and drink.
- In support of employee wellbeing, 70 per cent of UK workers think it’s important that employers provide a place at work where they can take a proper break to relax and recharge.
Across all age groups, different generations want different things from their breaks at work, highlighting the need for employers to tailor breakout areas to match the wellbeing requirements of their unique workforce mix.
- Eating and drinking during a break is the top priority for every age group, especially UK Gen X and Baby Boomers.
- Younger Gen Z and Millennial workers want to use their time for more diverse pursuits that support their mental health, including relaxing, socialising with colleagues, and pursuing personal interests or hobbies.
The research shows that employees are significantly more likely to socialise and network with colleagues during breaks if they are provided with food and drink facilities at work. The more advanced the food offer provided, the stronger this trend becomes.
- In workplaces with an advanced food offering (an employee restaurant, café or canteen or a coffee shop serving food), 70 per cent of workers choose to eat lunch with colleagues and only 23 per cent eat by themselves.
- In contrast, when no food and drink facilities are provided just 38 per cent interact with colleagues during their main break nearly while nearly half (48 per cent) choose to eat alone.
Employers need to compete with home comforts if they want to encourage home-workers back into the workplace.
- Fifty-seven per cent of UK workers say they can truly relax during breaks at home versus just 44 per cent for breaks in the workplace.
- Despite workers stressing how important it is for employers to provide facilities where they can take a proper break, only 24 per cent of UK employers currently provide a staff restaurant on-site, while more than a third (37 per cent) of UK workers say their workplace doesn’t have a suitable breakout area for them to relax and recharge.
Eurest and Restaurant Associates are two of Compass Group UK & Ireland’s leading brands, providing catering to thousands of employees in the workplace, across the UK.
Morag Freathy, Managing Director, Eurest, said:“With productivity a key challenge facing businesses today, enabling employees to take time out of their working day to relax and recharge with colleagues can make a huge difference. Though it seems counterintuitive, high-quality breaks are a win-win for employees and employers alike, proven to enhance workers’ productivity, collaboration and mental health.
“Taking a lunch break is no longer a routine event at a set time of day. With the rise of flexible working, UK employees now expect to refuel however and whenever suits them best. They want convenient and good quality food and drink to recharge and provide an energy boost, comfortable places to sit, network and socialise with colleagues, and a workplace culture where breaks are encouraged, not frowned upon.”
Matt Thomas, Managing Director, Restaurant Associates, added:“For employers looking to motivate their teams, attract new talent and encourage hybrid workers back into the workplace, we’re seeing greater investment in the “hotelisation” of workspaces. This involves creating comfortable breakout areas which reflect the diverse needs of workers while providing food experiences and opportunities for social interaction which people can’t replicate at home.”
Are you confident that your contractors and suppliers meet ethical labour standards and human rights obligations?
For many FM services, managing multiple third parties in the supply chain can be a complex challenge. And, in a sector that relies heavily on migrant workers and 65 per cent of FM services facing difficulties in sourcing workers (Q4 2022 RICS survey), exposure to exploitation and modern slavery is a very real risk. With the UK one of the biggest destinations in Europe for trafficking of workers, you need full visibility of the people you work with, so you can minimise your risks and identify which part of your supply chain is most vulnerable.
FMJ, in partnership with Alcumus, is pleased to bring together a panel of experts to discuss how to create an ethical supply chain in FM.
Taking place at 11am on Wednesday 21st of June, the webinar will discuss:
- The regulations to be aware of that are aimed at preventing human right abuses.
- How to gain greater visibility of modern slavery compliance in the supply chain by having a robust verification process in place.
- Steps to creating a compliant, ethical supply chain.
To register for the webinar click here.