With four generations in the workplace, the typical guest does not exist anymore. Each generation has unique needs and wishes and its own view of the world. In other words, an ‘one size fits all’ approach won’t work. An effective approach will require balancing and personalising, especially for personal preferences that relate to eating, drinking and work culture.
Generation Z
- 1995 – 2010
- Under 30 years old
- About 5-10% of the working population
Millenials
- 1980 – 1994
- Between 30 and 44 years old
About 35-40% of the working population
Generation X
- 1960 – 1979
- Between 45 and 64 years old
About 30-35% of the working population
Generation X-ers are often the leaders and managers within organisations. They grew up in a time of economic and political uncertainty and have learned to be self-reliant and pragmatic. As consumers, Generation X-ers are loyal. They appreciate convenience, quality and value for (their) money in the company restaurant. Generation X-ers have a preference for authentic, homemade and fresh dishes. This stems from their desire for quality and the knowledge that their meal has been prepared with care.
Baby boomers
- 1940 – 1959
- 65 years old and older
About 10-15% of the working population
The baby boomers are the oldest working generation. As they retire, the proportion of baby boomers in the workplace is declining. This generation is often seen as hardworking, loyal to their employer and advocates of tradition. They really value stability, security and financial certainty. In terms of catering, they go for quality, familiar, artisan dishes. They often opt for familiar and trusted brands and products and also prefer traditional homemade meals to fast food or ‘ready to eat’ food.
