Although the idea of offering an employee break room with a selection of refreshments has been around for years, providing a space for relaxation, conversation and snacks or meals is even more important now. Break rooms are more than a room; they can help employees relieve stress, brainstorm, boost productivity and build community.
When considering if your New York City break room fits the needs of your employees, it can be helpful to consider the following topics: what your employees need or want, the physical space and the menu.
Needs and Wants
When considering the answer to this question, the first place to go is to your employees. Not only will it help clarify what your employees like to do when they aren’t at their desks, but it will help create a list of food and beverages preferences, allergies and dietary requirements. Asking for employee input lets them know that their opinion matters and that they are appreciated.
The Physical Space
Whether your New York City break room is large or small, it needs to be welcoming. There should be a variety of comfortable seating arrangements that support different activities including eating meals, reading, collaborative work, having fun and even napping.
The vibe or energy of the room, created by colors, textures, lighting, seating arrangements, layout, plants and organization, also contributes to the experience employees will have when walking into the room. A great example comes from Google’s campus where “diner booths, it turns out, can work better than traditional conference rooms.”
In addition to tables and chairs for meals, access to microwaves, a sink, a refrigerator and coffee machines as well as supplies like utensils, plates and napkins will encourage employees to leave their workstations and have meals together and build relationships.
One of the primary reasons New York City employees go off-site during the workday is to grab a bite to eat or a coffee, which can cause a decrease in productivity. With that in mind, the importance of offering the right combination of snacks, cold beverages, fresh food and coffee service stands out even more.
In addition to offering traditional snacks and beverages, better-for-you options are a must. Healthy choices such as fresh food, fruits and veggies, yogurt, granola bars, nuts, filtered water and flavored sparkling water minimizes food comas, avoids dehydration and keeps employees feeling their best.
The last section of the menu should reflect coffee and tea service. It might include a combination of espresso-based drinks, nationally known brands, local roasters and a variety of hot teas. Don’t forget to include creamers, non-dairy creamers, sugar and sugar-free options.
Once the three sections listed above have been considered, the final break room design and menu should reflect both your New York City organization’s needs and the refreshments your employees enjoy. Not sure where to begin? Marché can help.
For more information about updating your break room or creating a new, customized menu, please contact us at 833-627-2431.