# Who Touched My Food? Transforming Workplace Dining for the Post-COVID Era
The pandemic fundamentally changed how we think about shared spaces, and nowhere is this more evident than in workplace dining areas. Five months into COVID-19, companies have had time to reimagine café spaces and food service, creating environments that prioritize safety without sacrificing the human connections that make workplaces thrive.
## Safety Takes Center Stage
According to Anthony Gargiulo, Senior Vice President of Design Innovation & Transformation at Compass, the new normal is built on safety above all else. This shift has accelerated trends that were already emerging in food service technology:
- **Touchless payment systems** that eliminate contact points - **Food lockers** for contactless pickup - **Process automation** including robotics and drone delivery - **Mobile integration** that puts control in employees' hands
While technology drives much of this transformation, non-tech solutions play an equally important role. Companies are moving toward pre-packaged food options, eliminating self-serve stations, and creating one-way pathways to support social distancing.
## Rethinking Space Design
Bill Bouchey, Principal and Director of Design Interiors at HOK, emphasizes that these spaces must allow people to "let their guard down and actually sink in." This requires a fundamental shift in design approach:
**Human-Centric Flexibility** Spaces need to be adaptable and responsive to changing needs. Rather than rigid café areas, think of the entire office as an ecosystem of dining experiences.
**Distributed Dining** Instead of concentrating food service in one location, consider multiple pantry areas throughout the office. These smaller spaces can handle food heating, utensil storage, water refills, and handwashing without creating crowded gathering points.
**Material Considerations** Antimicrobial and durable materials that support regular cleaning are essential, but success also depends on user accountability and clear communication about proper space usage.
## Creative Space Repurposing
Pacific Life Insurance provides a compelling example of adaptive thinking. Katy McCulley, Director of Facilities Services, reports that they're fast-tracking renovations on outdoor spaces to serve as additional food and culture areas. Their Omaha location now features grab-and-go micro markets that put choice and control directly in employees' hands.
**Underutilized Areas** Conference rooms can be repurposed for private dining experiences. Unused corners can become pop-up pantries. The key is identifying opportunities to distribute dining throughout the building rather than concentrating it in traditional café spaces.
**Outdoor Opportunities** Especially in favorable climates, outdoor spaces offer natural ventilation and expanded capacity. These areas can host catered events and collaborative meetings while maintaining appropriate distancing.
## Communication and Wayfinding
Clear signaling helps employees navigate spaces with confidence. This includes both digital and physical communication:
**Technology Integration** Employees need quick access to space status through mobile apps. Is a table clean? Is a room available? Real-time information reduces anxiety and improves efficiency.
**Visual Cues** Physical signage provides immediate feedback. One innovative approach uses lighting systems—blue ambient light indicates a clean space, while red flashing light signals the need for cleaning. This visual language transcends written communication barriers.
## Maintaining Human Connection
Despite the focus on safety and technology, the human element remains crucial. As Gargiulo notes, "We don't want to disrupt or lose that human element, that human connection we need to survive and thrive on."
**Remote Culinary Experiences** Pacific Life kept their chefs on salary during remote work, creating recipe videos for internal social platforms. Employees share photos of their finished dishes, fostering connections across departments and creating new relationships.
**Hybrid Approaches** Moving forward, successful workplace dining will blend enhanced safety measures with meaningful culinary experiences. Virtual cooking classes, online markets, and family take-out options can maintain engagement while respecting health concerns.
## Long-Term Implications
McCulley points out that even if we achieve a "COVID-free" environment, psychological impacts will persist. The instinct to avoid shared food experiences won't disappear overnight, making these design considerations relevant for the long term.
**Reservable vs. First-Come Dining** Balancing structured reservation systems with spontaneous interactions allows employees to choose their comfort level while maintaining opportunities for casual collaboration.
**Flexible Booking Systems** Underused spaces like conference rooms can accommodate private dining when needed, providing options for teams who want more controlled environments.
## Looking Forward
The challenge for commercial design professionals is creating environments that address immediate safety concerns while preserving the cultural and collaborative benefits of workplace dining. This requires vision, flexibility, and a deep understanding of how space shapes behavior.
As Gargiulo concludes, "Creation is born out of chaos. There lies the opportunity to reimagine food service without losing the human connection we're all longing for."
The future of workplace dining isn't just about touchless technology or sanitized surfaces—it's about creating spaces that help people feel safe, connected, and engaged in their work community.