F & B
AFTER YEARS OF REMOTE WORK RESHAPING DAILY ROUTINES, THE OFFICE LUNCH IS BACK, BUT NOT AS WE KNEW IT. THE QUESTION IS: WHO WILL RISE TO MEET THE NEW EXPECTATIONS OF TODAY’ S WORKFORCE?
The office lunch is making a post-Covid comeback as employees return to office spaces, but with a new set of expectations and habits. With hybrid work models in place, restaurants and hotels have a prime opportunity to adapt their offerings and attract corporate clients once again.
What’ s driving the resurgence of office lunches?
The renewed interest in office lunches can be attributed to several factors.“ Many companies have adopted hybrid models, with employees returning to the office part-time, which contributes to the demand for more variety and convenient lunch options,” says Preshan Pillay, Food & Beverage Manager at Time Square in Pretoria.
This change is also accompanied by a growing demand for healthier and more dietary-conscious meal options. Pillay says:“ We have seen traditional buffet lunches move towards a more informal grab-and-go offering, with greater focus on health and dietary considerations.” As workers seek quicker, healthier meals, they are increasingly turning to restaurants that can deliver both convenience and nutrition.
In addition, Joseph Chalfoun, Area Restaurants & Bars Director, Radisson Hotel Group, highlights the importance of human connection.“ The desire to build and maintain strong relationships remains, whether over a meal, a drink, or a simple coffee with colleagues,” he says. As employees return to the office, this need for connection has translated into an increased demand for communal dining spaces and networking opportunities during lunch breaks.
How can restaurants and hotels attract corporate clients?
To capitalise on this return to office lunches, restaurants and hotels
26 TRADE & TASTE / 2026