Aramark Workplace Experience Group hosted an afternoon of hospitality in New York City last week. The events took place in a paragon example of workplace design, the Acela Metropolitan Lounge at the Moynihan Train Station. At this event, a panel of our industry experts discussed the ever-changing workplace and the many ways to transform and improve.
Kicking off the afternoon, four expert panelists answered questions and discussed how to reshape the workplace experience. Read below to meet our panelists and learn some of the key highlights discussed during this session.
- Ellen Wilson, Aramark Workplace Experience Group’s Chief Growth Officer, is a seasoned expert in driving sales, leading growth strategies, and building an internal sales culture with a proven track record of success, and a penchant for community and volunteer work.
- Deb Parnigoni, Aramark’s Vice President of Field Marketing for Collegiate Hospitality, works to enhance the collegiate student experience through activating marketing programs—delivering quality experiences that drive base business growth and enhance food security.
- Brad Barnes, a Certified Master Chef and President of Pure Food Consulting, is a strategic food business designer with 48 years of kitchen experience. He specializes in bringing new products to market and re-imaging how businesses operate in the food industry.
- Robert Doland, Principal of Jacobs Doland Beer and FCSI member since 2002, designs for various industries, including colleges, universities, and healthcare providers. He lectures frequently, as he is a highly sought-after voice in the hospitality industry.
The panel covered a variety of topics on how to improve the workplace, as well as, what to expect within the future of the industry. Click here to listen to the full panel discussion and learn more from our industry experts.
Deb Parnigoni shared her expert insight into Generation Z, how hospitality is consumed by this young generation, and what they expect as they move into the workplace.
- Generation Z is looking for benefits, flexible schedules, and experiential learning while on the job.
- They are looking for collaboration space, both indoors and out, where they can generate in-person connections with their coworkers.
- These employees put high importance on the mental well-being of themselves and others, including how diet impacts their mental health.
At the forefront of the panelist discussion was culinary innovation.
- When asked to speak on menu creativity, panelist Brad Barnes shared the craving in the industry for fresh, crave-able, and simplistic menu options.
- Barnes discussed the importance of training our teams to work towards this result and using insights and analysis to understand the consumer and how we can engage them further.
- Panelist Robert Doland stressed that food and hospitality are truly the best way to bring people back to the office and encourage collaboration.
Panelists discussed the important subject of sustainability in the workplace.
- Barnes touched on the significance of communication and how sustainability in its purest form is something that will consistently grow and develop.
- We, as culinarians, will always have to tackle the challenge of improving and using food in a more holistic way.
- Doland shared that integrating sustainability into convenience and packaging is a sector that is in high demand in today’s industry; the workplace design’s role can allow the power of keeping flexibility and scalability.
