Soa Group Food Announces 2024 Food Preferences

Stating that the work-from-home period is slowly coming to an end, SOA Toplu Yemek Board Vice President Melih Can Kocabaş said, “Employers have to offer attractive fringe benefits to attract employees to the office. Lunches come first. Options for special dietary needs such as vegan and gluten-free have increased.”

SOA Toplu Yemek, which provides food service to 60 thousand people daily by producing on-site in the production facilities and offices of Turkey's largest industrial enterprises, announced that the most preferred meal by employees in 2024 was tas kebab. Following tas kebab, the most preferred traditional dishes were Izmir meatballs, chicken roti, chickpeas with meat, potato oturtma, and moussaka, while chicken/meat wrap and hamburger from street food were among the most demanded options.

Expectations for Snacks and Treats Are Increasing

SOA Toplu Yemek announced that health preferences and sustainability are more prominent in menu choices, while the main dishes preferred by new generation employees are street flavors, bowl menus and grilled products. While flavors from world cuisines are included in special occasion food menus, it was observed that employees' expectations for snacks and treats in addition to meal services increased.

Offering a Variety of 'Personalized Meals' for the Return to the Office

Explaining that the concept of communal dining has evolved from traditional table d'hôte meals to restaurant-quality service after the pandemic period, SOA Mass Catering Board Vice Chairman Melih Can Kocabaş said, “The period of working from home is slowly coming to an end. Employers have to offer attractive fringe benefits to attract employees to the office. Lunch is at the forefront of these. Individuals' freedom of choice has also come to the fore. Instead of an imposed fixed menu type, multi-choice menus that suit personal nutritional needs make employees happier. Options for special dietary needs such as vegan and gluten-free have also increased. Flexible meal times and the architectural features of cafeterias have gained importance. Companies that continue with hybrid working arrangements have made meal service times and locations flexible according to the days and hours employees spend in the office.”

Weights Increased in Factories

Stating that the brand of the products used in the kitchens is becoming more and more important every day, Kocabaş said, “A period has begun in which the employment of personnel suitable for the dynamics of the project and versatile and innovative chefs have gained importance. In the factories; more filling, high-calorie meals have been added to the menus, and improvements have been made in the grams.”

'Those Who Adapt to Change Will Win in 2025'

SOA Toplu Yemek Vice Chairman Kocabaş said that while the commitment to traditional flavors continues in 2024, healthy and personalized nutrition trends are also gaining momentum. Stating that in their analyses as SOA Toplu Yemek, they have seen that sustainability-focused menus and flexible meal solutions are increasingly preferred, Kocabaş said, “As we enter 2025, new technologies, more innovative meal options and an employee-focused service approach await the sector. It is no longer enough to just offer a satisfying meal; brands that bring flexibility, variety and quality together are coming to the fore. In today’s world, the motto “those who keep up with change win” is also valid in the food sector! We will closely follow which flavors and trends will come to the fore in 2025.”

Source: HORECA TREND and SOA Mass Catering