Bringing Kope to the workplace for a different lunchtime experience

What makes a great workplace lunch? Is it the choice of food or the workplace atmosphere? Or is it the feeling of having something a little different to look forward to?

At The Good Eating Company, we believe it could be all three.

Recently, we brought our super-fresh poke bowl concept called Kope to one of our client sites. It was a lunchtime experience that gave employees the chance to build their own bowl, try new flavours and enjoy something a little different from the everyday.

And judging by the reaction, it definitely created a storm.

A lunch designed around choice

The Kope concept puts the guest in control of what's in their bowl. We've kept the format simple where guests get to choose a base. There’s seasoned sushi rice, brown rice, greens and leaves or lemon herb beans. Then comes the main event: pulled yuzu chicken, honey and sesame salmon or miso aubergine. From then on it’s all about making the bowl your own.

Guests could pile on sides, toppings and sauces, choosing from ingredients including pickled wakame, kimchi, enoki mushrooms and chilli watermelon, finished with Korean BBQ sauce, ponzu or crispy onions for added flavour and crunch.

It’s the kind of flexibility that makes workplace dining more accessible for different preferences and dietary needs while keeping the experience one to look forward to.

Bringing restaurant-quality food into the workplace

Kope is just one approach to bringing more of an experience to workplace dining. From the restaurant world into everyday workplaces.

Since 1999, The Good Eating Company has been focused on bringing restaurant-quality food to corporate dining. Today, our chefs, food buyers, sommeliers, baristas and hospitality teams work together to create dining experiences that go well beyond serving lunch.

Our teams envision the whole experience. From the food on the plate to the way it's served, the environment around it and the opportunities it creates for people to connect.

Fresh ideas, locally sourced ingredients

Great lunchtimes start with great ingredients. At GEC we work with specialist producers and favour local and seasonal ingredients wherever possible. From hydroponically grown herbs and greens to vegetables from trusted growers and fish from family-owned suppliers, we put plenty of thought into what goes onto every plate.

That same thinking extends to the way we develop our menus. Seasonality, responsible sourcing, sustainability and variety all play a part in creating food that is delicious and relevant to modern workplaces.

More than just a meal

We know that workplace dining can play a bigger role than simply keeping people fed.

A well-designed food experience can help bring people together, create a sense of belonging and make the workplace feel like somewhere people want to be. That’s why we work closely with our clients to create dining experiences that reflect their people, their culture and the way they work.

And sometimes, that means doing something a little different.

For the Kope launch, we were joined by the brilliant teams from Living Things Soda and DASH Water, who kept everyone refreshed with complimentary drinks. Together, it was a lunchtime experience that felt more like an occasion.

Raising the bar for workplace dining

This is what we mean when we talk about taking workplace dining beyond the plate.

It’s about giving people food they genuinely want to eat. It’s about choice, creativity and quality. It’s about bringing new flavours and ideas into the workplace, while making the experience feel effortless for guests and tailored to each client.

From everyday workplace dining and Grab & Go to themed menus, bespoke events and chef-led experiences, our approach is always the same. We look to create food and offer hospitality that gives people another reason to enjoy coming together at work.

Kope is just one example of what that can look like, and if a bowl packed with yuzu chicken, honey and sesame salmon, miso aubergine, kimchi, pickled wakame and crispy onions can transform an ordinary lunchtime, we think that’s not a bad place to start.

To learn more about what we do and how our teams can transform your workplace lunchtimes, reach out to us here.