Stocked kitchen may boost staff spirit, productivity, study says

At Las Vegas accounting firm Johnson Jacobson Wilcox, bonuses come in bananas.

And in bagels, and doughnuts, and free lunches.

Yes, the company keeps its 25 employees well-fed, catering in lunches every day during the busy tax season from February to April. It also provides snacks, beverages and breakfasts year-round. How popular are the edible perks? The firm's employees opt for slightly smaller annual bonuses to keep the goodies flowing.

"There's no question that we'd rather have the food (over bigger bonuses)," said Bob Holder, an audit manager. "The cost is not that big a deal, and it's not going to impact our bottom line that much. It's worth it for the convenience, because sometimes you forget to bring things from home. It's nice to grab an apple or a granola bar if you need it."

A new study suggests the firm is onto something.

Staples Advantage, a division of the office supply retailer, surveyed workers nationwide earlier this month and found that 73 percent said a well-stocked kitchen would make them happier at work, and 57 percent said it boosts productivity. The poll's results suggested that more than 85 million Americans leave the office for coffee and snacks, with each trip taking 20 minutes to 40 minutes -- 10.6 billion hours lost productivity a year.

And with more employees working longer hours to compensate for leaner staffs, it's reasonable to take a little more care of them, said Lisa Hamblet, vice president of the facility solutions and services business at Staples Advantage.

COMFORT FOOD FOR A COMFORTABLE STAFF

Employee support is the goal at Las Vegas accounting firm Houldsworth, Russo & Co., where the break room overflows with strawberries, pears, bananas, oranges and other fresh fruits. Workers also indulge in protein bars and beverages, including soft drinks and coffee. The idea, firm principal Karen Durkin said, is to make the break room feel more like a personal kitchen.

"We try to be a team and make people feel comfortable," said Durkin, who writes a column for the Las Vegas Business Press, a sister publication of the Las Vegas Review-Journal. "I think it makes them feel more at home."

Free food makes employees feel more valued, Holder said. Johnson Jacobson Wilcox even sent Holder's family dinner vouchers when his daughter fell ill.

"It shows they care about you, and that they're thinking about you," he said. "Busy season isn't so tough when they bring in lunches. It makes me want to do more for them."

The Firm Public Relations & Marketing in Las Vegas encourages its employees to take regular breaks, but the PR industry is fast-paced, said President and CEO Solveig Thorsrud. Employees sometimes forget to stop for a few minutes to decompress, so Thorsrud places pretzels, potato chips, fresh fruit, coffee, soda and big jars of chocolate throughout the office. The Firm orders in lunches once a month, with a guest speaker on industry-related topics, and it provides staff lunches for employees' birthdays. It's hosted salsa-making contests and ice cream socials, as well.

"It helps their energy level. If they're fueling their body, they can be in a good state of mind, and keep their energy going," Thorsrud said.

SNACK TIME WITH A HEALTHY EDGE

Some companies use snack time to teach employees healthier habits.

At the University of Phoenix, the college's year-old Rev program brings in nutritionists to counsel employees on smart food choices. Free daily snacks reinforce the lessons. Staffers working at the college's four local campuses enjoyed granola bars on Monday. Oatmeal graced the menu Tuesday. The school also routinely offers fresh fruit.

"It's important to create a good culture in the workplace, and being healthy is part of that," said Kathy Gamboa, the university's territory vice president. "Sometimes you need to step away from what you're looking at on the computer and mentally disconnect for a minute. Being able to run into the break room, grab a banana and chat with a co-worker for a few minutes keeps employees fresh and more focused when they come back to their desks."

Houldsworth, Russo & Co. changed its snack lineup last year, replacing a selection heavy on cookies, chips and snack mixes with M&M's after some employees called for healthier choices, such as fresh fruit. None of the firm's 17 workers has complained about the change, Durkin said.

RISING COST, BUT RISING MORALE

But free food isn't, well, free.

Johnson Jacobson Wilcox spends about $1,000 per week on busy-season lunches, Holder said. That cost doesn't count the routine weekly snacks the company stocks year-round.

And food isn't getting cheaper: The U.S. Department of Agriculture's Economic Research Service reports that food prices jumped 0.7 percent from February to March alone.

The costs of some popular fresh fruits also spiked year over year in March. Apple prices increased 2.3 percent, while banana prices rose 6.3 percent. Citrus-fruit prices jumped 8.5 percent. Such rising expenses can be tough for any business to stomach, especially as the economy struggles. But managers say the snacks don't have to break the bank, and the investment is worth it for the morale boost it yields.

Houldsworth, Russo & Co. spends about $275 a month for fresh fruit.

"It's not going to be an economical benefit to offer, but you do it to focus on health, and it displays a concern for the well-being of employees," Durkin said. "We offer (snacks) to clients as well. It's just who we are. We want to be welcoming and caring."

Thorsrud, who estimates that she spends $20 to $50 a week on treats for her 10 workers, advises buying in bulk at discount warehouse stores.

The University of Phoenix cut back on printing and business travel to help cover roughly $300 to $400 a week on snacks for 100 local employees, Gamboa said.

Spending more today on goodies for workers can mean lower turnover costs tomorrow, Gamboa noted.

"When you've got a team of individuals, sometimes it's really the little things that equate to satisfaction," she said. "Retaining good employees is something every organization is interested in. If spending money on snacks keeps them happy, I'm all for it."

Contact reporter Jennifer Robison at jrobison@reviewjournal.com or 702-380-4512.