Feedr Data Suggests the Working Week Is Rebalancing as Office Attendance Spreads Beyond Midweek

Office attendance patterns are starting to shift beyond the typical post-Covid midweek peak, according to new data from corporate food platform Feedr.

Analysis of workplace catering and employee lunch benefit data from 2025 shows that while Tuesday to Thursday remain the most popular days for office attendance, the start and end of the week are experiencing a steady rise in engagement, supported by more deliberate investment in food and workplace experiences.

Midweek Remains Strong, While the Week Rebalances

Tuesday to Thursday continue to anchor office life, accounting for the clear majority of weekday catering activity and reinforcing their role as the core days for collaboration, meetings and in-person connection.

However, Feedr’s data indicates office engagement is becoming more evenly distributed across the working week.

Renewed Engagement at the Edges of the Working Week

Alongside sustained midweek demand, Feedr observed renewed activity on Mondays and Fridays in 2025.

- Friday orders increased year-on-year, reversing the typical end-of-week drop-off.

- Monday and Friday saw the strongest growth in total daily spend, signalling increased employer investment on traditionally quieter days.

- Friday saw a 44.89% increase in total spend, while Monday rose by 28.31% - significantly higher than Tuesday (20.08%), Thursday (19.16%) and Wednesday (11.41%).

Together, these shifts suggest that employees are increasingly choosing to attend the office on Mondays and Fridays, as employers make these days more attractive through improved workplace experiences, such as high quality catering, helping to smooth activity across the working week without forcing a return to pre-pandemic patterns.

More Consistent Investment in Workplace Food

Feedr also analysed data from Cloud Canteen, its individual meal plan service where employers provide daily lunch credits that can only be used for meals ordered to the workplace. By increasing the value of these credits, employers are making in-office lunches more appealing to employees, signalling a deliberate investment in improving the office experience to encourage attendance.

In 2025, Feedr recorded a 6.26% year-on-year increase in typical employer-provided credit spend across Cloud Canteen main meals, rising from approximately £10.70 in 2024 to £11.37 in 2025. This points to a consistent increase in employer investment on in-office days, rather than short term or one-off changes.

At the same time, broader ad hoc catering behaviour remained stable year-on-year, with nearly 65% of orders placed more than a week in advance, indicating that companies continue to plan office food deliberately as part of wider workplace and attendance strategies.

Workplace Food Reflects Evolving Employee Expectations

Beyond timing and spend, Feedr’s data highlights a shift towards more thoughtful, experience-led workplace food.

- Pop-up food activations increased by 22.2%, reflecting growing appetite for variety and moments of engagement at work.

- Seasonal and cultural moments continue to drive the highest demand for corporate catering with Christmas, Black History Month, Pancake Day and Summer Parties leading the way.

This suggests food is increasingly being used to create shared moments and reinforce workplace culture, rather than serving a purely functional role.

“What stood out in 2025 wasn’t how often people came into the office, but how thoughtfully employers invested when they did,” Katie Fenton, Managing Director of Feedr told That's Food and Drink.

“Food has become a strategic tool for connection and culture, helping organisations encourage attendance without losing the flexibility employees value.”

Looking Ahead to 2026

Feedr expects this gradual rebalancing of the working week to continue throughout 2026, as organisations focus on maintaining strong midweek collaboration while encouraging more consistent attendance across the full week through flexible incentives.

Feedr is a leading corporate catering platform helping businesses deliver flexible catering and employee lunch benefits for modern, hybrid teams. Feedr works with hundreds of UK workplaces, connecting them to high-quality, diverse food suppliers while giving employers full control over spend and employee experience.

For more information about Feedr visit: Feedr Website https://feedr.co

Christmas Catering Warning: Why Food Safety Failures Can Destroy a Business

A business-focused warning on Christmas food safety, outlining the risks, legal consequences and reputational damage food poisoning outbreaks can cause to catering and hospitality businesses.

For many businesses, Christmas is the busiest and most profitable time of the year. Hospitality venues run at full capacity, offices host festive events, charities provide community meals, and temporary catering operations spring up everywhere.

It is also the time of year when food poisoning outbreaks spike, and when a single mistake can cause lasting reputational, legal and financial damage to a business.

Food safety at Christmas is not just a hygiene issue. It is a business risk.

Why Christmas Increases Food Safety Risk for Businesses

The festive period creates conditions that significantly raise the likelihood of foodborne illness:

High volumes of food prepared in short timeframes

Seasonal or temporary staff with limited training

Overcrowded cold storage and rushed prep areas

Extended opening hours and staff fatigue

Increased use of buffets, shared platters and pre-prepared food

Under pressure, even well-run kitchens can slip. Regulators, however, do not offer festive exemptions.

The Business Consequences of Food Poisoning Outbreaks

A single incident can lead to:

Environmental Health investigations

Temporary or permanent closure

Poor hygiene ratings published online

Legal claims and compensation payouts

Loss of customer trust and future bookings

Severe reputational damage on social media

In extreme cases, particularly where vulnerable people are affected, businesses may face criminal prosecution.

At Christmas, when incidents attract higher media attention, the fallout can be swift and unforgiving.

Key Food Safety Risks Businesses Must Control

1. Temperature Control Under Pressure

Overfilled fridges and hot holding units are common in December.

Cold storage must remain at 5°C or below

Hot food must be held at 63°C or above

Cooked food must be cooled quickly and stored safely

Reheating must be thorough and done only once

Temperature logs should never be guessed or backfilled.

2. Seasonal Staff Are a Known Weak Point

Temporary workers are essential during peak periods, but they increase risk.

Food hygiene training must be provided before handling food

Supervision is critical during busy services

Assumptions about prior experience are dangerous

Lack of training is one of the first issues identified during inspections.

3. Cross-Contamination Risks Increase at Christmas

Busy prep areas make separation harder but more important.

Raw and ready-to-eat foods must be kept strictly separate

Colour-coded boards and utensils must be enforced

Handwashing procedures must be followed consistently

Festive menus often involve poultry, gravies and large joints of meat, all high-risk if mishandled.

4. Buffets and Shared Service Need Extra Care

Self-service food significantly increases contamination risk.

Food must not be left out beyond safe time limits

Serving utensils must be replaced regularly

Clear allergen labelling is essential

High-risk foods may be inappropriate for certain settings

Buffets are convenient, but they require careful management.

Vulnerable Groups Increase Duty of Care

Businesses serving older people, children, pregnant women or immunocompromised individuals must apply stricter controls.

Care homes, hospitals, schools, charities and community events must avoid high-risk foods and ensure clear allergen management. Failure here can have serious legal and ethical consequences.

Compliance Is a Commercial Asset

Strong food safety practices are not a burden — they are a competitive advantage.

Better inspection outcomes

Higher hygiene ratings

Increased customer confidence

Reduced risk of disruption during peak trading

At a time when customers are choosing venues carefully, visible professionalism matters.

A Preventable Risk in a High-Value Season

Christmas food poisoning outbreaks are rarely the result of one dramatic error. They are usually caused by small shortcuts, rushed decisions, or systems failing under pressure.

For businesses, the cost of prevention is always lower than the cost of recovery.

Christmas should be remembered for record takings and satisfied customers,  not for investigations, illness and reputational damage that lasts long into the new year.

I’M HUNGRY Seeks Area Developer Franchise Partners to Lead UK Expansion of Fresh-Food Burger Brand

Fast-growing burger brand I’M HUNGRY is bringing its fresh fast-food revolution to the United Kingdom and is now seeking Area Developer franchise partners to spearhead its expansion.

Founded in Saudi Arabia in 2016, I’M HUNGRY was born from a father’s simple mission: to create a restaurant serving fresh, high-quality beef burgers for his children, who would eagerly exclaim, “Dad, I’m hungry!” 

After several years of developing the brand and refining operations, the brand has grown rapidly to over 20 thriving outlets and 31 signed units across the Middle East. Each location is built on a commitment to freshness, locally sourced ingredients, and healthier alternatives to conventional fast food.

The I’M HUNGRY Difference

Freshness is at the heart of everything we do at I’M HUNGRY. Unlike many fast-food competitors, the I’M HUNGRY team is committed to:

• 100% Fresh Meat: Never frozen, ensuring superior taste and nutritional quality.

• Locally Sourced Ingredients: Supporting local farmers while guaranteeing product traceability.

• No Hydrogenated Oils or Preservatives: Only fresh, high-quality ingredients for healthier meals.

• A Diverse Menu: From classic beef and chicken burgers to wraps, salads, hot dogs, and even breakfast meals.

The Area Developer Opportunity

With the UK market in its sights, I’M HUNGRY is offering ambitious entrepreneurs the opportunity to acquire exclusive territorial rights as Area Developers. This role provides an opportunity to establish and operate an initial flagship location, paving the way for a network of sub-franchisees across the region and unlocking multiple revenue streams through franchise fees and ongoing royalties.

• License Fee: £250,000

• Total Investment: £500,000–£750,000 (including first restaurant setup)

• Breakeven: Expected within 1–2 years

• Earnings Potential: £250,000+ after two years

• Training: Comprehensive, including hands-on experience at I’M HUNGRY’s headquarters in Jeddah, Saudi Arabia.

“I’M HUNGRY is more than just another burger chain,” said a spokesperson for the brand. “We are looking for UK partners with vision, leadership, and ambition to bring a healthier, fresher fast-food experience to British high streets. As an Area Developer, you won’t just run a restaurant — you’ll build a scalable business empire.”

Who They’re Looking For

I’M HUNGRY is seeking entrepreneurial leaders with prior business or management experience, strong people skills, and the financial capacity to invest in and grow a multi-unit franchise network.

Prime territories are now available across the UK.

Interested candidates can learn more about I’M HUNGRY’s UK franchise opportunities by contacting leads@thefranchiseconsultant.co.uk

https://www.thefranchiseconsultant.co.uk

Or call 01943 886711.

(That's Business reminds all people seeking to enter into franchise opportunities or other business opportunities to seek independent advice before entering into an agreement or signing a contract.) 

National Food Bank Day – How Food and Drink Businesses Can Make a Difference

The first Friday of September is National Food Bank Day, a time to highlight the crucial work food banks do in tackling hunger and supporting vulnerable people in our communities. 

For the food and drink industry, this day is not just about awareness—it’s an opportunity to step up and make a lasting impact.

Why Food Banks Matter

Food banks provide emergency food parcels and essentials to families and individuals struggling to get by. With the rising cost of living, more and more people are turning to them as a vital safety net. 

In the UK, the Trussell Trust and independent food banks have seen demand increase sharply, making donations and community support more important than ever.

How Food and Drink Businesses Can Help

Food and drink businesses are uniquely placed to support food banks, both through direct action and by encouraging their customers to get involved. Here are a few practical ways:

Donate surplus stock: Restaurants, cafés, bakeries, and shops can partner with local food banks to redirect unsold but safe-to-eat food. This not only helps reduce waste but also ensures food goes to people who need it most.

Organise collection points: Pubs, cafés, and restaurants can set up drop-off points for customers to donate long-life items like pasta, rice, tins, and tea.

Launch fundraising campaigns: From donating a percentage of sales on National Food Bank Day to creating special charity dishes, businesses can raise money to support local food banks.

Collaborate with suppliers: Wholesalers, breweries, and producers can also get involved by donating stock or contributing funds to joint initiatives.

Host community events: Food-focused businesses can use their space for awareness events, community meals, or fundraisers in aid of food banks.

A Shared Responsibility

For the hospitality sector, supporting food banks is about more than charity—it’s about strengthening communities and ensuring that nobody in society is left behind. At its core, food is about connection, dignity, and care. Businesses that engage with local food banks not only help fight hunger but also show their customers and communities that they truly care.

Final Thoughts

This National Food Bank Day, food and drink businesses have a unique chance to make a tangible difference. Whether it’s donating surplus stock, running a fundraiser, or raising awareness among customers, every effort counts.

After all, in a sector built on sharing food and drink, what better way to give back than by ensuring no one in the community goes hungry?

How Independent Coffee Shops can fight back against the big boys

Best Coffee Beans, which launched the Ethical Coffee Company brand back in 2007 have launched a new coffee, with the name Italian Coffee Shop, which is aimed at offering support to independent coffee shops to enable them to compete on an equal footing with the larger chains, as the British love affair with good coffee continues to grow.

The new Italian Coffee Shop espresso is a blend from three continents to produce a full bodied and flavoursome Italian style espresso which produces exceptional Cappuccinos, Lattes and Flat Whites, the UK’s favourite coffee drinks.

Flavour has not been the only consideration, with coffee prices soaring over the past twelve months, the increasing cost has also been a concern for independent coffee shops fighting to attract customers away from the chains. "We have developed an espresso blend which takes advantage of long established relationships with coffee farms", points out Paul Siddall, the Managing Director of Best Coffee Beans, "this lets us to offer a much better price to our customers, as well as a great tasting high quality coffee which is freshly roasted here in the UK"

One of the first coffee shops to benefit from the new espresso launched at the beginning of April 2011, is Martha’s Coffee House at Moreton-in-Marsh in the Cotswolds. Pam Newman, who owns the family business told That's Business: "Our customers love the Italian Coffee Shop espresso. We have been using an established brand for some time, but needed something that gave us the edge in a competitive environment."

Italian Coffee Shop is available now in bean form, online from Best Coffee Beans in Cheltenham at www.BestCoffeeBeans.co.uk together with point of sale materials for coffee shops.