Taste for good coffee and fine-dining has led to an explosion of top financial services companies employing baristas and hospitality staff, according to corporate design experts.
In a 21st century reinvention of the office tea lady, there is an emerging trend for firms to have boutique in-house cafés, Roberts Weaver Group director Ian Worthy claims.
The aim is to retain the best calibre employees and keep them in the workplace for longer, making them more time efficient and productive.
“Many workplaces prefer staff to congregate in their own café areas rather than leave the building, so the standards must meet those of commercial cafes,” Worthy said.
Many professional services firms have complete kitchens where chefs can create fine dining menus for executives and their guests. Revered Australian chef Tony Bilson has served gastronomic delights in the offices of Merrill Lynch Investment Managers.
National Australia Bank, Aon and Macquarie Bank also use hospitality to maximise their corporate reputation, Worthy said. Many have concierge-style reception staff.
