Budget reviews for 2027 are underway, and workplace food programs are getting a harder look than most benefits. In Fooda's recent webinar, we explain how restaurant-powered programs earn their place in the budget.
Ready to watch? Download the webinar recording here
According to PNC's 2026 survey, 65% of employers now measure the ROI of their benefits, up from 51% a year earlier. For food programs, that means showing a clear link to the outcomes tracked by leadership: in-office attendance, productivity, culture, and retention.
The webinar also covers a cost most budgets miss. The hours someone spends ordering, chasing vendors, and cleaning up rarely show up as a food expense, but they come straight out of time meant for other work.
Participation in a food program connects what you spend to what you get back. When the experience turns inconsistent, repetitive, or overpriced, employees stop using the program, and the benefits are no longer felt.
The speakers walk through how to set a participation goal that fits your workplace. A team that values collaboration may need a different target than a production line with a 30-minute break, because each has very different lunch needs.
Employees want food from local restaurants, but they'll leave the building if buying direct costs less than ordering onsite. The webinar shows the same burrito priced at $10.55 through Fooda versus $22.77 through a delivery app after fees and tip.
Reliability depends on how well a provider supports its restaurants. The session explains why cancellations and partner turnover happen, how capacity planning prevents them, and how delivery apps, catering marketplaces, and managed programs compare on cost, admin effort, and data.
Whether you're defending a current program or building a new one, the recording gives you a practical framework for 2027 planning. Want help applying it to your workplace? Book a quick 1:1 session with a Fooda representative.
Download the webinar recording here!
