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Companies that aren’t paying attention are likely to suffer, said Jennifer Chatman, associate dean for academic affairs at the Haas School of Business at the University of California, Berkeley.
珍妮弗·查特曼说，不注意这些的公司可能会受到影响。查特曼是加州大学伯克利分校哈斯商学院负责学院事务的副院长。
Smart leaders know that informal interaction can keep corporate culture from eroding as remote work persists, and may be the main purpose for coming to the office in the future.
聪明的领导者知道，随着远程办公的持续，非正式互动可以防止企业文化受到侵蚀，这可能是未来员工来办公室的主要目的。
“A cafeteria is not the only way to get there,” Dr. Chatman said, “but people need to eat, and we know eating together fosters interaction.”
“食堂不是达到这一目的的唯一途径，”查特曼说，“但人们需要吃饭，而我们知道在一起吃饭会促进互动。”
Food has become such an important recruitment and retention tool that some applicants for remote jobs are even offered credits with food delivery companies, or generous weekly lunch stipends—benefits that may be especially prized as inflation drives up food costs.
餐食已经成为招聘和留住员工的重要工具，以至于一些申请远程办公的人甚至可以得到外卖账户充值，或者每周丰厚的午餐津贴——随着通货膨胀推高食品价格，这些福利可能会格外受到重视。
Free meals can also offer psychological rewards, Dr. Chatman said.
查特曼说，免费餐食还可以带来心理上的奖励。
“There’s an advantage to being able to say, ‘My company buys me lunch every day.’
“能够说‘我的公司每天请我吃午饭’是有好处的。
There is a symbolic value in feeling like you are being taken care of by the company.”
感觉公司在照顾自己，这是一种象征性的价值。”
On the shores of South San Francisco, an airy two-story restaurant called the Anecdote opened in March on a biotech campus.
在旧金山南部的海边，一家名为“轶事”的敞亮的两层餐厅于3月份在一个生物技术园区开业。
It functions like a corporate cafe, but has the look and feel of a restaurant.
它的功能类似于公司咖啡厅，但具有餐厅的外观和气氛。
Bon Appétit Management Company pioneered the idea with real estate developers.
“好胃口”管理公司与房地产开发商一起率先提出了这个想法。
Companies in the building can use the restaurant as a way to offer employee meals, sometimes free or at a discount.
大楼里的公司可以利用餐厅为员工提供免费或打折的餐饮。
But anyone can stop in for dishes like crispy tofu sliders and $16 Dungeness crab cakes.
但任何人都可以来品尝香脆豆腐小汉堡和16美元的蟹肉饼等菜肴。
Company downsizing and hybrid work hours prompted the idea, but cities — particularly on the West Coast — that are pushing companies to stop providing abundant free food helped it along, said Alison Harper, a Bon Appétit district manager.
“好胃口”的地区经理艾莉森·哈珀说，公司裁员和混合工时带来这个想法，但大城市——尤其是西海岸的城市——正在敦促公司停止提供大量免费食品，这对这个想法也起到了推动作用。
Huge corporate cafeterias, the reasoning goes, keep workers from patronizing local food businesses, and offer nothing for the neighborhood.
人们的理论是，大型公司食堂阻止员工光顾当地的食品店，也不能为社区带来任何东西。
“The pandemic speeded up what I consider a paradigm shift that was already happening in the Bay Area and beyond,” she said.
“大流行加速了湾区和其他地区已经在发生的范式转变，”她说。
“Cities were saying we don’t want big, closed cafeterias that don’t benefit the community anymore.”
“大城市都在说，我们不想要封闭的大型食堂，这些食堂不再对社区有利。”
Hans-Peter Goertz, 48, eats at the Anecdote during the three days each week he goes to the Cytokinetics office.
48岁的汉斯-彼得·戈尔茨每周有三天去公司办公室，这几天他都会去轶事餐厅吃饭。
He misses the variety and speed of food service at his former employer, Genentech, where a dosa or an order of fresh, local fish was delivered fast and free.
他怀念以前工作地方的餐饮服务的多样性和速度，在那里，一份多莎饼或一份新鲜的来自当地的鱼能快速地免费送到。
A meal at the Anecdote, he said, is more akin to a longer, European-style lunch.
他说，在轶事餐厅用餐更像是吃一顿时间更长的欧式午餐。
“I can get a really nice meal for $4 or $5 in a beautiful setting with an innovative menu,” Mr. Goertz said.
戈尔茨说：“只要花4、5美元，就能在一个宜人的环境里，吃到一顿非常好吃且新奇的饭。”
“It’s a very nice perk that translates beyond the economics.”
“这是一项非常好的福利，不仅体现在经济上。”
