How break times can make your business better

break_timeWhile many companies are doing more with less in the current climate, we still need to ensure that employees are taking time for themselves to take a couple of breaks throughout the day! Why? Because giving staff time to recharge and refuel is what helps them to be more productive.

Our Staples team in the US found out that even though 90 percent of employers support break times, an astonishing half of employees feel like they can’t leave their desk to take a break. That’s not working in your business’ favour, considering that 76 percent of employees agree that they could relax and de-stress if they had a well-stocked, comfortable area available to take a break in. Almost 60 percent reported that regular breaks would improve their workplace satisfaction, which is a big deal in terms of retaining and attracting talent.

The benefits are two-pronged. While it’s great to keep staff happy and productive, if you’ve got the right gear to keep your kitchen and break area stocked, workers are less likely to leave the premises to seek refreshments elsewhere. A whopping 45 percent of employees take up to 40 minutes to leave the office for coffee each day! Help them avoid the queues and keep the change in their pockets, while you avoid costs associated with lost productivity.

So, what can you do to create a culture where taking breaks is encouraged? Get started with these top four tips:

The right snacks. You’ll always get those who like to indulge and energise with the traditional chips, biscuits and lollies, but we’re seeing a trend towards employees asking for healthier snacks, such as nuts and muesli bars to be made available. Why not consider adding some healthier options to your purchasing decisions?

It’s not all about coffee. Providing coffee in the kitchen can boost alertness and help save time lost on coffee runs to outside businesses, but make sure you cater to those who prefer tea, hot chocolate or soft drinks. We’re also seeing growth in herbal and premium teas, as tastes grow more diverse.

Comfort is key. You’d be surprised how many kitchens and lunchrooms don’t actually have a place where users can comfortably relax. What about adding some break-out furniture like chairs or couches, to get employees to step away from their desks.

Keep it clean. Help keep your staff healthy and well by keeping the break area clean, as you would any other communal spaces. Keeping surfaces germ-free is a must, but microwaves, fridges and toasters are also hot spots for grime to build up, so consider how to keep them clean too.

Check out the infographic for more insights into how employees view breaks and break areas.

facilities info graphic AU_NZ

What’s your company’s policy on taking breaks? Is there anything missing from your kitchen that would make your break?

Rob Fearnley

Rob Fearnley

Head of Staples Facility Solutions - Australia and New Zealand at Staples Australia
With more than 10 years’ sales experience, Robert has held a number of senior sales roles at Staples focused on working closely with the corporate sector, handling major national accounts. Robert is experienced in managing client KPIs, creating and executing business plans, and proactively outlining process improvements. Robert enjoys the challenges of providing efficiencies and tailored solutions to help customers manage their facilities better through his insights on market trends and innovations.
Rob Fearnley
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Rob Fearnley

Rob Fearnley

Head of Staples Facility Solutions - Australia and New Zealand at Staples Australia
With more than 10 years’ sales experience, Robert has held a number of senior sales roles at Staples focused on working closely with the corporate sector, handling major national accounts. Robert is experienced in managing client KPIs, creating and executing business plans, and proactively outlining process improvements. Robert enjoys the challenges of providing efficiencies and tailored solutions to help customers manage their facilities better through his insights on market trends and innovations.
Rob Fearnley

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