Whether it is eating lunch in the canteen or choosing a market approach, the most basic expectation of employees for lunch is:

"You can eat comfortably, just don't waste it"

　　Our reporter Qiao Ran

　　Editor's note

　　For small and medium-sized employees, new business type practitioners, sharing economy practitioners, individual practitioners and other groups, the term "canteen" is hard to find in the dictionary of life, and the concept of working meals is also beyond expectation.

Whether it is choosing a restaurant or ordering take-out for lunch, you have to pay a higher cost. In addition to money, this cost is also healthy.

Whether it is possible to use various forms and according to the characteristics of different types of enterprises and practitioners in different economic formats to allow these employees to eat good lunches in a targeted manner, which is nutritious and healthy and has a lighter burden. It is worthy of consideration by relevant departments.

　　Those who have not eaten the canteen are looking forward to the canteen. Among those who can eat, there are many complaints.

After all, a large pot of dishes made with limited funds must not only deal with regional differences, but also avoid extravagance and waste. It is really not a simple matter to run a canteen that employees are satisfied with.

Of course, in the era of big data, this problem is not without solutions.

　　Chen Qiao, who works in a financial company in Beijing, works in the CBD in Chaoyang District. Under the skyscrapers, there is a flow of people in suits and shoes.

Since working, Chen Qiao’s weight has been rising because he can only rely on takeaway food for lunch.

Helpless "best choice"

　　Chen Qiao's reason for choosing takeaway is because it is the helpless "best choice".

The lunch break is only an hour and a half, but there are many companies in the office building, and the surrounding small restaurants are overcrowded at noon. "Time is spent on ranking."

After various attempts, Chen Qiao feels that takeaway is his best choice under the existing conditions. “Convenient and fast. The point is not to wait.” He will open the APP to place an order at 11 o’clock every day. After 40 minutes, the meal will be served. Delivered to the office downstairs on time.

　　However, the disadvantages of take-out are inevitable. "The canteen can eat less dishes that are unfamiliar, but if the take-out order is wrong, it will be rectified and'fallen'." He once ordered a pork belly chicken. So far, I can clearly remember the taste of the meal that was "so light as to have no friends". In the end, I had to dump all of it and re-ordered a familiar pickled fish rice bowl.

　　Another issue is health. Many takeaway dishes are high in oil and salt.

　　Mr. Zhu, who runs a training organization, feels helpless when employees choose to eat takeaway for lunch.

"The company is small and it is impossible to build a canteen on its own, and it is impossible to open fire to cook in an office building." Later, Mr. Zhu tried to order box lunches for employees collectively, or set tables for working meals in restaurants outside, but the effect was not good.

"There are always people who are dissatisfied with the food in the box lunch, and the young people feel embarrassed when they make a table." Finally, the company had to give everyone a meal supplement and let the employees solve it themselves.

　　Mr. Zhu is very envious of the small dining tables for the elderly in the surrounding communities. "I also talked to the management of the building whether it is possible to build a collective canteen for the surrounding small businesses to share, but it suffers from no one taking the lead, and everyone does not know how to do it. "

Guard the canteen and order takeaway

　　The role of the canteen is still very obvious. He Fang, who works in a state-owned enterprise near the West Second Ring Road in Beijing, although the evaluation of the company canteen is "so-so", but as long as it is noon on a working day, she will always hold the meal. I took the elevator from the office on the fifth floor and rushed to the cafeteria on time to line up for dinner.

　　The most attractive part of the canteen is the price, "It is so big, only the price of the canteen is the cheapest." For only 5 yuan, you can get a regular meal of two meats and one vegetarian. If it is not enough, just add 1 You can buy one more dish with RMB, and the company recharges 300 RMB to the meal card every month.

　　However, Li Ming, who works in the same company as He Fang and eats in the same canteen, barely touched the money in the meal card.

“It’s okay when I just started, and the dishes are okay. But after a month of employment, I will find that there are those dishes every day.” Li Ming told reporters that the cafeteria provides 8 dishes a week, occasionally fine-tuning, but tossing and turning is always "forever potatoes Fried pork with silk, forever tomato and egg".

More distressed than Li Ming is his southern colleague, who is not used to eating northern dishes, and finally guards the canteen to order takeout.

"Product Manager" thinking

　　The above-mentioned situation does not exist in a large Internet company where Wang Bing works.

The cafeteria here uses the "product manager" thinking to meet everyone's requirements as much as possible.

　　The canteen occupies five floors. The first floor specializes in northern cuisine, the second one specializes in halal northwestern cuisine, the third floor is Sichuan and Cantonese cuisine, the fourth floor provides group meals and private dining, and the fifth floor is world cuisine.

More than 10,000 people shuttle through the five-story canteen at noon every day.

The average price of a meal is around RMB 25. We weigh ourselves to eliminate waste, and the company provides a daily meal supplement of RMB 55.

　　"This is the benefit of joining a big company, but I don't have much time to enjoy food every day. I am too busy at work and I go to work after eating in a hurry." Wang Bing said.

Of course, the company provides a canteen of this size, and because the company is located in the suburbs, there is really no place to eat around.

　　Companies that can provide large canteens are, after all, few.

As a member of the “Galaxy Stomach Guard” team, takeaway Huang Kai has been to too many canteens and restaurants. He found that most people’s requirements for lunch are actually “you can eat comfortably without wasting it”, but in reality No matter which eating mode you choose, it is not easy to be "comfortable and not wasteful".

　　"Worker's Daily" (October 10, 2020 version 03)