Inflation and Food at Work
How Employers Can Keep Lunch Affordable for Their Onsite Teams

May 10, 2022

The cost of coming in to work – like everything else – is on the rise. “Lunchflation” is a punch in the gut for people in the workplace, who are returning in person. How can employers help soften the blow for their teams? Fooda’s next webinar explores current food at work price trends and creative strategies for keeping on-premise food programs affordable.

Inflation & Food at Work - How Employers Can Keep Lunch Affordable for Their Onsite Teams
Food on Display: Tips for Elevating Your Off-Premise Brand

Food on Display: Tips for Elevating Your Off-Premise Brand
How to strengthen your restaurant's brand through delivery, catering, and Popup

Recorded on May 3, 2022

Why are some restaurants very successful with off-premise sales while others fail outright? Merchandising is (almost) everything. In this webinar, we will show side by side examples of what works and what doesn’t work, with the goal of helping restaurants perform better in Delivery and Popup settings.


Past Webinars

MARCH 2022

Virtual Food Halls: Understanding the New Food at Work Trend

We take a deep dive into virtual food halls and explain how this trend can have a tremendous impact on RTO, employee engagement, and the economy!

February 2022

Navigating 2022: Food and the Modern Workplace

A look into food's impact on employee engagement and workplace experiences in 2022

October 2021

Free Food at Work in 2022

How to meet employee expectations in a competitive job market without breaking the bank

October 2021

How to Fix a Broken Cafeteria

And understand how food service models are modernizing

September 2021

Return Update: September 2021

Trends, Timelines, Vaccines, and Incentives

July 2021

Reuniting with Food

How employers are preparing and encouraging their teams

May 2021

Redesigning Food at Work: Turning Challenges into Opportuinities

How to engage and serve employees in hybrid workplace models, adhere to modern health & safety needs, and support local communities


March 2021

Using Data to Understand the Post Vaccine Workplace Experience

Examining March 202 survey data to understand how employees and employers see the future; where they are aligned and where they differ

January 2021

2021 Food at Work Trends

Understanding important changes and reimagining the future with local restaurants

October 2020

Employee Engagement: What's working in Q4 2020

Sharing relevant approaches towards management, communications, and work-life balance to help teams thrive

August 2020

Food at Work During a Pandemic

Best practices and real world solutions

July 2020

The Future of Food at Work

How to plan for food at work in the post quarantine world: keeping safe and boosting enthusiasm about retuurning

Past Restaurant Talks

MARCH 2022

Menu Pricing & Inflation: Tips from 2 Industry Leaders

How to price your menus based on inflation while retaining customers. Join Karen Malody, a leading Food and Beverage consultant, and Steve O'Brien, a restaurant owner for 25+ years, as they share their real-world experiences with inflation and answer questions from the Fooda community.


Fooda versus Traditional Aggregators: Exposure & Revenue

How does Fooda Delivery and Catering stack up against our competitors? See why restaurants prefer Fooda and what it means to be a partner.

January 2022

Restaurant Talk: Grow Your Business with Fooda

How to increase exposure and make money with Fooda

December 2021

Restaurant Talk: Team Morale

Learn actionable ways to increase your restaurant’s team morale during difficult times. This month’s guest is Dan Markin – author and speaker who specializes in human behavior.

November 2021

Restaurant Talk: Ghost Kitchens

The Changing Landscape of the Restaurant Industry with Guest Jason Howard: Should restaurants seriously consider adapting a ghost or cloud kitchen model

October 2021

Restaurant Talk: Advice from a Consultant

Leading restaurant consultant Karen Malody offers important advice and takes questions from the Fooda Community

September 2021

Restaurant Talk: Group Deliveries

With Scott Weiner, co-founder of 50/50 group