Food in the Workplace in a Post COVID Environment

Date(s) - 09/09/2020
11:00 am - 12:00 pm


So much has changed in our daily lives from where we work, how we manage our schedules, how meetings are conducted, and of course the food we eat when at work.  The landscape of corporate dining and how food is provided at work has had a dramatic shift over the last six months and will likely have lingering effects into the future. Learn what industry leaders are experiencing as they seek to continue providing food in the workplace, solutions they’ve provided to their clients, and what the future holds for this industry.


Key takeaways:

  • Changes to menus, service styles, and cost
  • How to safely provide food while following CDC guidelines
  • Future expectations of foodservice operations



Bill Chow, Compass

After earning his degree at Cornell University, Bill worked at numerous startups, IPOs and multinational corporations before finding his passion in the foodservice industry. He has been with Compass Group for more than 20 years and a member of IFMA for the same length of time. Bill has lived in many cities in the United States, but found the diversity, ocean activities and energy of the Bay Area worth calling home. In his spare time, Bill can be found training his dogs or providing pet-assisted therapy.


Eric Pevar, District Manager, Epicurean Group

Over the last 12 years Eric has managed food service, delivery and catering for a variety of businesses and applications. Once COVID started, Eric assisted in creating the social distance dining allowing the café to remain open.


Rick Angelini, Cosmopolitan Catering

Rick Angelini is the Managing Partner of Cosmopolitan Catering, Silicon Valley’s largest off-premise food-service operator.  He has spent the last 10 years creating solutions for Bay Area companies looking to provide dining options for their employees when an onsite kitchen is not available.  Cosmopolitan Catering’s client base is comprised of numerous vertical markets, with populations ranging from 50-1500 employees.  Rick has been successfully working with companies over the last 5 months to continue food-service operations during the

COVID pandemic, ensuring that guests continue to receive a high-quality offering and that safety protocols are adhered to.