Office workers are paying more for midday meals, with a new ezCater report finding employees now spend an average of $108.68 per week on work lunches. The figure covers both groceries and meals bought out. It highlights how routine workdays are adding up at the checkout counter.
The finding lands as companies nudge staff back to offices and hybrid schedules. It also reflects higher food costs at restaurants and in grocery aisles. For employers, the total raises questions about stipends, benefits, and office catering as a tool for retention.
Rising Lunch Costs Meet Return-to-Office
Worker spending on lunch has drawn new attention during the shift from remote work. At home, many employees cooked or ate leftovers. Back in offices, they buy more prepared meals or stock up on groceries for the week.
Food inflation has eased from its peak, but prices remain higher than before. U.S. Bureau of Labor Statistics data show food-away-from-home inflation has outpaced overall inflation in recent years. Groceries also climbed, challenging household budgets.
Many workers now split lunch between eating out and bringing food from home. That mix can still be costly in city centers where prices run high. Commute time also reduces meal prep at home.
What the New Figure Signals
“Employees now spend an average of $108.68 each week on work lunches.” — ezCater report
The number provides a baseline for budgets. For a five-day workweek, that is about $21.74 per day. In many markets, a single salad and drink can reach that amount.
Spending includes grocery runs for sandwich fixings and snacks. It also includes cafe orders, food courts, and delivery. Delivery fees and tips raise totals further. Workers trying to save still face higher unit prices for basics.
Employer Response: Perks, Stipends, and Catering
Companies have tested several approaches to ease lunch costs and support onsite time. Some offer fixed weekly stipends. Others bring in catered options on anchor days to encourage attendance.
- Meal stipends: Predictable support that employees can use on or offsite.
- Onsite catering: Lower per-meal costs through bulk orders.
- Subsidized cafeterias: Stable pricing and menu control.
- Discount partnerships: Deals with nearby vendors.
Human resources leaders say food perks can lift morale and productivity. A planned lunch also reduces time spent waiting in lines or deciding what to eat. The challenge is cost control and fairness across hybrid teams.
Impact on Workers and Teams
The weekly lunch bill affects take-home pay, especially for early-career staff and hourly workers. It can also shape office culture. Teams that eat together report better collaboration, according to multiple workplace surveys from recent years.
But not everyone wants the same solution. Some prefer cash stipends for flexibility. Others value dietary control and clear labeling that onsite catering can provide. Hybrid employees may worry about missing benefits when working from home.
Budgeting and Behavior Shifts
Employees are responding with new habits. Many are meal-prepping on weekends. Others are splitting orders or choosing lighter menus to manage cost. Grocery shoppers are trading down from premium brands.
Digital ordering tools show more group orders to reduce delivery fees. Office managers also rotate menus to avoid fatigue while keeping to a set budget. These steps can shave a few dollars per day, which adds up over a month.
What to Watch Next
Food prices will remain a key factor. If inflation moderates further, lunch totals may stabilize. If rents and wages push restaurant prices up again, spending could rise.
Employers will keep weighing the return on food benefits. For some, a catered day might cost less than other retention perks. For others, targeted stipends may be more efficient.
The $108.68 weekly figure offers a clear marker for planning. It helps workers set budgets and gives companies a reference point for support. Expect continued testing of mixed models that blend stipends, onsite meals, and vendor discounts.
For now, workers are paying more to eat while they work. The question is whether policy and pricing can bring that daily cost back down—or at least keep it from climbing.
