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Communication > Cultural and educational activities > Workshop 2006

workshop 2006

Recipes for the workplace. Corporate food services between past and future

The third meeting was held on October 11, 2006 in Modena and focused on food services for private corporations between past and future. The presentation of a study on food services in the workplace conducted by Massimo Montanari of the University of Bologna, and Doctor Giuliana Bertagnoni opened the conference. After that, Tiziano Bursi and Marcello Tedeschi of the University of Modena and Reggio Emilia presented the future expectations for these services, which are tied to cultural behaviors, and are often part of the debate during contractual meetings between union representatives and employers as they represent an opportunity for socialization during the workday. Giuliano Gallini, Director MKTG CIR food presented the general data for the corporate food service sector, and CIR food Group vision for it. “The Corporate food service sector is quantitatively important within the market of food services delivered to communities; furthermore, it often overlaps with the commercial restaurant service sector, depending on consumer preferences, freedom of choice and range of services offered. Our Group handles both corporate food services and commercial restaurant services and can therefore try to accommodate most requirements and needs of both employers and employees with modern and creative solutions. Due to the many social and production changes in recent years, the most important thing in working in this sector is to know how to correctly subdivide it. Once upon a time one company’s cafeteria looked just the same as many others: today, the companies that want to succeed in this sector must offer the flexibility of many different product-service models.” – Giuliano Gallini

Workshop