Thought For Food
What makes a good meeting, training session, or staff retreat?
Lots of things:
-A clear sense of what you’re trying to accomplish.
-An agenda that makes very clear what is expected of people.
-An engaging, insightful, and relevant delivery of relevant content.
-Having the right people in the room.
the list could go on…
But one thing that is underappreciated? Food.
It’s become a joke with some people over the years that I often ask while planning an event what the plans are for meals and snacks. I can accept the teasing.
The thing is, I genuinely believe that providing the right food and beverages can make a significant difference in how people participate. It actually matters.
Some organizations get this intuitively. They have someone, or a few people, on the team who have a gift for hospitality and who ensure people are well fueled. Often they don’t even realize how valuable they are.
But sit through one training session where people get hungry, thirsty, or (as I learned the hard way several years ago) no one has provided coffee and you’ll understand why it matters.
People can’t give their best when they’re distracted by empty stomachs, dry throats, or missing their usual caffeine fix. (The long term health considerations about the typical North American diet and caffeine consumption are another matter).
So, make sure you provide what people need. Or better yet, exceed their expectations. it’s another way to demonstrate your sincere care for your people.
A few simple suggestions:
In the morning: Coffee, tea, water, baked goods, and fruit
In the afternoon: Beverages, chocolate, sugar, and salty stuff that crunches.
Meals: Give people as much choice as you can. You probably don’t know everyone’s medical or cultural needs and personal preferences.
Consider the ways you can encourage minimal waste, use of reusable cutlery and dishes, and properly separating compostable, recycling, and garbage. Provide containers for taking home leftovers.
Understand that more and more people, (particularly your younger staff), have distinct dietary needs and preferences that may be driven by a wide variety of factors including matters of health, faith, ethical convictions, and cultures. You can’t presume that what works for most people works for all.
Also realize that people may have personal sensitivities around eating that they may choose not to share. It is never appropriate to make jokes about the amount someone eats, what they choose, or whether they prefer not to eat with others for any reason.
Contact me if I can be helpful to you and/or your organization.
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