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CAFETERIA ECONOMICS IN THE WORKSPACE

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The non-agricultural workforce, is estimated at ₹24 Crores as per the NSSO Employment - Unemployment Survey (2011). Within this, approximately 25% is already part of the formal workforce as social security matrixes (EPFO and ESIC).

We’ve come a long way from the ‘factory-like’ working environment of the 90s, where timely lunch-breaks & fixed menus in oce canteens were a norm, to a more modern and flexible work environment. This collaborative and open culture is predominantly defined by young startups globally, accomodating for the needs of millennials who, along with generation Z, will comprise of 25% of the Indian work force by 2025.

The operating dynamics of flexible work hours and stressed environment scarcity of ‘right-fit’ resources are compelling companies to innovate and invest in tools which can have a greater emphasis on employee experience, health and well-being.

Food at work is one of the most important aspects of an employee’s experience. India is among the top three Asian nations for corporate food catering and is growing at a CAGR of approximately 16%. As per estimates by some leading international caterers, the contract catering market in India is projected to reach revenues of $7 billion by 2020.