Burnout at an all-time high. Engagement at an all-time low. Productivity stuck for over a decade. So… what’s missing? 🤔 Our new whitepaper Healthy Places + Happy People = The Dynamic Workplace Experience reveals the close link between workplace design, well-being, and performance. 📑 The takeaway? When you nurture health and happiness, business growth follows. 👉 Download the report https://lnkd.in/eV4csskT #WorkplaceExperience #EmployeeWellbeing #FutureOfWork #Sodexo
Real productivity starts where well-being and environment meet. Sodexo’s focus on the intersection of health, design, and engagement reframes the workplace as an ecosystem not an obligation. When people feel safe, seen, and supported, performance becomes sustainable.
Love your carousel and content ☺️, keep going Sodexo 🫶🏾
Productivity isn’t just about policies or perks. When spaces are designed to support well-being and connection, performance follows naturally. The challenge for organizations today is translating this understanding into everyday workplace strategies that truly put people first — something we continuously explore at Cashel through people-centered food experiences.
Real-world experience, CONSISTENCY, drive, passion & hard work!
A realidade é outra!!!
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5dWell i worked for Sodexo for 3 years. Wasn't close to burnout until we had 3 unit managers in less than 3 years. Different visions, delusions of grandeur, unrealistic expectations of my department (however, I pulled off miracles with my 2 coworkers). The only bright spots were the executive chefs and the campus Chef (Chris Mahler🤘🤘 you rawk chef!!) Who helped make Catering bearable. I wod be remiss if I didn't mention the undue stress I experienced. I mean stress happens in our craft, but 72 days straight without a day off was a bit much while juggling an average of 12 contracts/BEO's a day, but alas I digress. When I finally did get another person for Catering, I was told he was and I had the same position?! Seemed sketchy, as he was about a decade younget than me, and the female workers upstairs would make inappropriate comments about him being younger and cute. Soon I was left to be the one doing catering by myself while he would be "the poster boy" for Sodexo/NAU. They were doing pictures for catering and somehow I was left out. They had brought it up once, but then never again. If I disagreed with the other chef, I was given the silent treatment. And that's just scratching the surface.