THE NEED: Upgrade Food Quality & Boost CULTURE

The Challenge:

GE’s employees were stuck with low-quality cafeteria food and standard vending machines that no one enjoyed. The options felt outdated, uninspired, and far from fresh.

To make things harder, the cafeteria required walking across campus and outside — even during brutal Schenectady winters. Ice, snow, wind, and sub-zero temperatures meant that simply getting lunch became uncomfortable, inconvenient, and for many, something to avoid altogether.

The result was predictable:

• Employees dreaded lunch

• Many skipped meals or relied on unhealthy quick fixes

• Morale dipped, especially in winter

• “Workplace food” became a daily frustration rather than a benefit

For Xongodn, the problem wasn’t just food — it was quality, comfort, and access.

The FELFEL Solution:

Fresh, NYC-Level Meals — No Winter Jacket Required

FELFEL delivered a complete shift in the food experience by bringing fresh, chef-curated meals from NYC restaurants directly onto the Xongodn campus.

Instead of walking through freezing temperatures to reach an unappealing cafeteria, employees now enjoy premium, delicious meals inside the building, only steps from their workspace.

What this changed:

• Employees get real flavor and real freshness, not cafeteria compromises

• NYC restaurant dishes feel like a special treat for teams living hours from the city

• No one needs to go outside — snowstorms, ice, and wind are no longer mealtime barriers

• Food becomes a moment of joy, not a chore

By elevating taste and eliminating the winter challenge, FELFEL didn’t just improve lunch — it created a much better workday.

The Result:

Better Food, Happier Teams, Warmer Days

With FELFEL in place, GE saw immediate and lasting impact:

• Food satisfaction surged — employees genuinely enjoy their meals again

• Winter stress vanished — no more freezing walks just to get lunch

• Morale improved — great food brought excitement and relief to the workday

• Breaks became restful and restorative, not rushed or miserable

By removing weather obstacles and upgrading quality, GE turned workplace dining into a valued employee experience rather than a pain point.

Why This Works: The FELFEL Advantage

Traditional Cafeteria / VendingFELFEL’s Modern Food ExperienceLow-quality, unpopular mealsFresh, chef-crafted dishes employees loveRequires going outdoors (even in winter)Indoors & convenient — no winter gear neededLimited variety & excitementDaily rotation of NYC restaurant optionsEmployees complain & skip mealsEmployees look forward to eating at workFood hurts moraleFood boosts morale & daily happiness

FELFEL turns food into a strategic advantage: better quality, better access, better experience — all with zero weather-related hassle.

Final Thoughts: Great Food Should Warm Your People, Not Freeze Them Out

For GE, the combination of poor cafeteria quality and harsh winter weather created a real barrier to employee wellbeing.

By partnering with FELFEL, they replaced frustration with enjoyment:
premium meals, better convenience, and a workplace where food finally works for employees — not against them.

If your campus food experience is still a challenge for your people, maybe it’s time to rethink what lunch can be. FELFEL makes it simple: delicious, fresh, and always right where your team needs it.