FELFEL HELPED TO Save Time & Feed Teams — Around the Clock (NO MORE STANDING IN LINE AT 20 DEGREES)
The Challenge:
Roche is a sprawling 60-acre campus hosting 1,200 employees — but for years, all of them shared a single in-house cafeteria located on one edge of the property. Depending on where someone worked, a short lunch break could easily turn into a half-hour (or more) spent just walking to and from the dining hall.
To make matters worse, the cafeteria’s operating hours were fixed and limited — so any employee working a late shift or odd hours often found themselves without a convenient meal option on site.
Roche Campus, New Jersey (Source: Carl Walker Construction)
For Roland, this meant lost productivity, lowered convenience, and rising frustration among teams who didn’t work “standard hours.”
The FELFEL Solution:
Decentralised, Always-On Fresh Food
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FELFEL proposed a simple but powerful solution: instead of funneling everyone to one cafeteria, why not bring fresh meals directly to where people work?
Today, Roland’s campus hosts four FELFEL stations spread strategically across the 60-acre grounds — placing “good food closer to all employees.”
Every station is stocked with chef-curated fresh dishes, ready when people are hungry.
Because the FELFEL units are distributed, employees no longer spend large chunks of their break time walking across campus.
And — critically — FELFEL’s setup supports around-the-clock service: including deeper subsidies for overnight workers, ensuring that staff on late or graveyard shifts get the same quality and convenience as daytime teams.
The Result:
Time Saved, Employee Happiness Up, Productivity Up
Employees now reclaim valuable break-time — instead of commuting across campus, they walk a couple of minutes to the nearest FELFEL station.
Overnight and off-hour workers finally gain access to hot, fresh meals without having to leave campus or rely on unhealthy fast-food options.
Roland benefits from a more efficient campus — less downtime, better-fed and more satisfied employees, and a more inclusive culture that supports all shifts equally.
Why This Works: The FELFEL Advantage
Traditional CafeteriaFELFEL’s Distributed Meal ModelSingle location → long walks → wasted break timeMultiple stations → food next to work → break time maximizedFixed hours → many employees miss meals24/7 or extended-hour access → all employees coveredOne-size-fits-all pricing / subsidiesFlexible subsidies (e.g. deeper for overnight staff) → fair & motivatingCentralized lines → crowding during peak hoursDistributed demand → shorter lines, fresher access, better flow
FELFEL turns the dining experience into a strategic operational benefit — not just “food for staff,” but time savings, convenience, fairness, and morale boost.
Final Thoughts: Food Should Serve Your People, Not Slow Them Down
For a large campus like Roland’s — with 1,200 employees across 60 acres — relying on a single cafeteria was a structural bottleneck. But by partnering with FELFEL and deploying multiple food-service touchpoints, Roland transformed a pain point into a strategic gain: employees save time, get better access to meals, and the company boosts satisfaction and efficiency.
If your workplace still treats meals as a “nice-to-have” cafeteria function — maybe it’s time to rethink food as a core service for your people.
