Corporate Wellness Well Done

Poor nutrition and a lack of activity are big check-marks on the “future health problems” list. The corporate environment most people experience (we’re not looking at you, Google) probably leaves much to be desired when it comes to contributing to an employee’s overall well being. However, many companies are challenging the stereotype by making an investment in employee health through wellness and nutrition programs.

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Corporate Wellness and Nutrition programs offer a variety of services and benefits for companies willing to take an extra investment in their employee’s health.

Corporate Wellness and Nutrition programs offer a variety of services and benefits for companies willing to take an extra investment in their employee’s health. Nutrition and weight loss coaching for employees is often offered, as well as the implementation and management of on-premise cafeterias. Third party management companies specialize in these programs, offering services for large corporations with thousands of locations as well as smaller companies wanting to create a better environment.

The benefits are pretty clear for everyone involved. Employees get professional counseling, dining options on-campus that support their weight loss and fitness goals and the health benefits that come with a better lifestyle. Companies receive lower insurance premiums, attract & keep better employees, lose less time in sick days and may qualify for tax breaks.

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"Icons on the screen indicate healthy options and other important information."

Detailed Menus Require Flexible Technology

Developing nutrition programs often includes implementing a new menu created and delivered daily by professional chefs, and implementing new technology to help diners know how to order while providing data for companies to measure the impact of the programs. A veteran in corporate cafeterias, NEXTEP Self-Order has been implemented as an easy solution for presenting menus that are designed to support the specific dietary programs being implemented, supported by reports tailored specifically to monitor program success and performance.

The kiosk menu immediately offers filters for specific dietary groups, such as vegetarian or gluten-free. Selecting one of the vegetarian filter (for example) will present only the menu options that are vegetarian. The filters are as customizable as well. Some companies use a color grading system to let users know the general healthiness of an item, green for “healthy,” yellow for “okay” and red for “only on Fridays.” The nutritional information of each item is available on-screen as well with just a touch.

How many people selecting each of these filters and which items sell best are also tracked, showing management what is appealing to their employees and what they may need to change to help foster a trend toward better eating. The possibility to customize even further exists when management companies offer individualized programs with even more specific restrictions. Profiles can be created for each employee so that if there are restrictions such as low sodium or no sugar, in addition to items being filtered, the individual’s needs can be shown on the order management device in the kitchen to inform the chefs preparing the dish.

 

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