Blogs

10 workplace catering trends and themes to look out for in 2025

Workplace catering is transforming with trends like zero-waste kitchens, plant-based menus, and social-impact-driven procurement. Here we share the top 10 workplace catering trends to look out for in 2025.

1. Sustainability at the core

Sustainability will take centre stage in workplace catering. Expect to see the continued development of closed-loop systems and the rise of zero-waste kitchens. Plant-based dining will keep evolving—no longer just an “alternative to meat,” but a creative, mainstream offering designed to appeal to everyone, including confirmed meat-eaters. Beyond Veganuary, plant-forward dishes will bring exciting dishes to the table that reduce carbon, all year long.

2. Social purchasing

Procurement will increasingly focus on sourcing products and services from businesses that deliver positive social impact. This means partnering with organisations that support local communities, create employment opportunities for disadvantaged groups, or drive sustainability goals. Our partnerships with Luminary Bakery, Unity Works, and The Tower Project are prime examples of aligning with clients’ objectives to ensure more spend supports social impact. These partnerships deliver real benefits, whether through specific outcomes for stakeholders or holistic contributions to the wider community. Expect to see more discussions about measurement or quantifying social value from either specific outcomes and /or through to the value to society, including spillover.

3. Wellbeing on the plate

Consumers are becoming even more intentional about their food choices, seeking dishes that align with their health goals. Functional foods will stay in the spotlight—think probiotic-rich yogurt, kefir, and miso for gut health; chia seeds, turmeric, and matcha for their anti-inflammatory properties; and omega-3-rich options like salmon and walnuts to support cognitive function. It’s not just about eating well—it’s about eating with purpose. Companies will care about this because it directly aligns with their broader business goals, such as enhancing employee wellbeing, improving productivity, and building a strong employer brand.

4. Flexible dining for hybrid working

The shift to hybrid working is reshaping how we approach workplace dining. Services like our Atelier delivered catering are growing in popularity, offering flexibility for businesses aiming to bring teams into the office part-time. For companies without on-site facilities, pop-up cafés and grab-and-go concepts will create an inviting, enticing workplace environment. Many companies are also recognising the value of subsidised or free meals as a way to attract and retain talent with limited operational change.

5. Community-driven dining

As more organisations focus on fostering connection and collaboration within their teams, catering will play a key role. Shared food and drink experiences can help create the “high-performance” teams that thrive on connection. Dining spaces will increasingly become hubs of community and creativity, strengthening the bonds that drive business success. Companies will choose caterers who find imaginative way to create events that support team cohesion.

6. Authentic storytelling

Customers will care more than ever about the story behind their food. High-street brands are already leading the way, showcasing the farmers, chefs, and suppliers behind their offerings. In 2025, expect menus to feature more sustainability certifications—like Fairtrade, RSPCA Assured, or MSC (Marine Stewardship Council) – providing transparency and reassurance about the ethical and environmental impact of every dish.

7. Value matters

With economic challenges on the horizon, value will be front of mind for customers and businesses alike. Workplace caterers will need to focus on delivering great nutritional value at an affordable price. Meal deals, loyalty programs, and well-thought-out cost-conscious menus will make all the difference in providing satisfaction without breaking the bank.

8. Luxury in the everyday

Affordable indulgence will be important, customers will want small, accessible luxuries to treat themselves without significant financial strain. Think premium coffee, artisan bakes, and lunch options that sound and feel like a treat but fit within budget constraints. Workplace cafés and restaurants will need to strike a balance between offering a touch of luxury and keeping prices accessible. Beautiful presentation and good-quality ingredients will continue to influence customer choices.

9. Technology meets transparency

Technology is an opportunity to deepen customers’ connection to their food. QR codes and apps that can tell the story behind every dish, from its sourcing to its sustainability credentials. These tools will enhance trust, enabling customers to make more informed choices while strengthening the credibility of their workplace caterer and employer. Technology when used appropriately can also enhance customer service. Self-service tills allowing customers to swiftly pay allows catering team members to focus on delivering a fabulous front of house experience- including telling the story behind the food. Or a frictionless reusable return system like caulibox improves a sites sustainability without being detrimental to customer experience. As more new entrants come to the market, expect to see innovative ways that tech can be deployed in foodservice.

10. BI-driven operations

The rapid evolution of AI means it’s hard to predict exactly what will be in place by the end of 2025. However, expect to see Business Intelligence (BI) playing a major role in catering operations. From unified data collection and integration to AI tools that analyse trends and KPIs, BI will provide actionable insights via dashboards and predictive analytics. These innovations will allow for proactive, data-driven decisions that improve efficiency and service quality.