F & B need to position themselves as the go-to spot for business lunches, meetings, and corporate gatherings.“ Corporate packages which allow for tailored menus and private dining experiences are the way we see the current trend,” Pillay says.
Chalfoun agrees that offering business-centric services is key to success.“ Restaurants should focus on creating value-driven offerings that encourage repeat visits.” This could be affordable daily business lunch menus or even a monthly lunch subscription model to secure repeat customers.
Shailendra Singh, Food & Beverage Manager at Sibaya Casino & Entertainment Kingdom in Durban, KZN, adds,“ Focus on offering high-quality, single-portion meals( like bowls, bento-style options, and quick signature plates) that deliver value and convenience for busy professionals, while ensuring business-friendly amenities such as reliable Wi-Fi and charging points to keep them connected.”
Shifting employee expectations
Employees today are more healthconscious than ever. This includes a demand for meals that are not only nutritious but also align with modern dietary preferences, such as plantbased options or low-calorie meals.
“ Menu offerings should also be crafted with the impact of food on energy levels in mind,” says Chalfoun.“ The goal is to provide meals that leave customers feeling energised, rather than drained.”
Sustainability is also a growing factor.“ Restaurants should adapt to these changes by designing menu items that reflect these preferences and by communicating this clearly to customers through menu descriptions, staff training, social media, and other channels,” says Chalfoun.
And of course, in the corporate world, time is money. Most employees don’ t have the luxury of a long, leisurely lunch. The solution?“ Tech integration with preorders to eliminate the long waiting periods, with a focus on health and sustainably-sourced products, allowing us to evolve in the new workplace culture,” explains Pillay.
Marketing and partnerships For restaurants and hotels looking to attract corporate clients, effective marketing and partnerships are key.
“ Our marketing teams focus on hosting events and running digital campaigns,” says Pillay.“ By collaborating with the HR or wellness teams of local companies, venues can offer tailored packages or host corporate wellness events to engage with the office crowd.
“ Employee wellness remains top of mind, and is overseen by our business support team, which handles both our buying and budgets.”
In addition, Chalfoun recommends leveraging social media to connect with nearby offices, while Singh suggests targeting surrounding business hubs and local housing estates with midweek lunch offers.
“ Offering appealing options for both corporate groups and the rising number of solo diners choosing to eat out during the workday,” he notes.
Building partnerships with local businesses can help expand reach and increase loyalty.“ Implement referral programmes and rewards to turn your customers into advocates,” says Chalfoun.“ Word of mouth is one of the most powerful drivers of new business.”
The office lunch comeback is here, but the dining habits of today’ s workers are not the same as they were five years ago.“ We have to ensure we evolve in the new workplace culture, meeting the needs of employees and the corporate world as a whole,” says Pillay. TT
2026 / TRADE & TASTE 27