Tiny Changes. Big impact 

15 years ago, I would not have believed you if you told me that one day I would regularly be speaking to audiences around the world. As an introverted character, speaking in public was not my thing, or so I believed. It’s funny how when you have a message to share, your fear is transformed into energy that propels you forward. Today I love speaking and sharing, so perhaps 15 years from now, I will be saying the same thing about jumping out aircraft. I don’t think so.

Last week I was in Melbourne, speaking at and attending the Transforming Contact Centre conference. It was a really interesting event on many levels, and I enjoyed sharing some strategies and tools for enhancing the resilience and wellbeing of call centres which have one of the highest workforce turnovers of any industry with a full-time agent turnover of 19%.

Last week I was in Melbourne, speaking at and attending the Transforming Contact Centre conference. It was a really interesting event on many levels, and I enjoyed sharing some strategies and tools for enhancing the resilience and wellbeing of call centres which have one of the highest workforce turnovers of any industry with a full-time agent turnover of 19%.

As a result, employee wellbeing is becoming a strategic priority for many companies. We’re certainly seeing some very interesting case studies and stories as we prepare for our annual Wellbeing@Work Sydney Conference next month in Sydney.

 

One of my underlying points was that one big area of opportunity for businesses is to upgrade the food their employees have access to. In my work, I see many companies who do prioritise wellbeing for their staff, and get 5*s when it comes to recognition, reward, diversity & inclusion and access to wellbeing services such as mindfulness training and gym memberships, but only 1* when it comes to the food and drink that their employees have access to.

By upgrading food & drink access, businesses can get a quick win on their wellbeing@work score as we all have to eat, and what we choose to eat and drink will impact our performance and productivity by +25% according to research. This is a significant cost saving to the business with low effort.

The big question though, is how do you do that as food is a very personal thing and finding solutions can be hard? That’s why we love Morsl, the micro-market concept that makes eating well at work 24/7 easy, accessible and affordable: http://www.morsl.com.au/. Morsl makes the effort to analyse all of the meals, snacks and drink products in a category and grade them based on nutritional quality and then customise the range based on the specific profile of the employees. It’s a fantastic concept and particularly suited to environments where good quality food is not easily accessible.

There’s so much in the world of work you can’t control. You can’t control how customers behave, they are becoming increasingly demanding, you can’t control the level spend you have access to, costs will always be under pressure. But you can control what you you put in your body and also what you chose to make available to your employees. So chose to make small upgrades as tiny changes will have a big impact over time.