The cost of coming to work - like everything else - is on the rise. How can employers deal with “Lunchflation” with a food program that encourages excitement about being onsite during mealtimes? 

Topics covered during the conversation:

1. Review current food at work pricing trends, so employers understand what to expect
2. Strategies and specific tactics for controlling costs 
3. Understanding how partial or fully subsidized food programs work to relieve the burden on employees
4. Calculating ROI on food programs