During the spring of 2017, Hyatt Hotels Corporation moved its corporate headquarters to the newly constructed North Riverside Plaza in Chicago. Its associates were used to having a traditional cafeteria at the office, but management heard they wanted something a little different. This drove Hyatt to look beyond the corporate cafeteria firms. That’s where they found Fooda.
Fooda partners with large companies to fill their corporate cafeterias with a daily rotation of visiting restaurants. Hyatt liked Fooda’s model, and chose to have a Fooda Food Hall at their corporate headquarters. Hyatt invested $1.2 million into building the Fooda Food Hall that serves a daily rotation of local popup restaurants alongside meals created and served by Hyatt’s executive chef. Fooda’s execution in developing a hub for Hyatt associates, along with Hyatt’s investment, resulted in the Food Hall being named the “Best New Facility” on Food Management’s 2018 Best Concept Awards.
The goals in developing the Hyatt Food Hall included delivering a unique, ever-changing restaurant solution that focused on the Hyatt brand, health, and wellness. These goals were reached with menus that focused on portion control and calorie counts, as well as fat, sodium, and additive amounts. Natural meats without supplemental growth hormones or antibiotics are also part of offering healthy options, in addition to the gluten-free and vegan options available. (with initiatives like this, it’s no wonder Hyatt landed at #9 on Fortune magazine’s “100 Best Companies to Work For” list in 2018.)
Fooda food halls bring high-quality food, reclaimed floor space, and reduced overhead. Plus, employees think Fooda is one of their top perks at work.
Fooda Food Halls have taken the best of the traditional cafeteria model and added a whole new element. If you’re interested in bringing a Food Hall to your workplace, click here.