[EP #05] Offices as the new test kitchen for snack brands: With Tobias Azizah

I like going to the office. There’s a bit of a metaphorical separation of church and state, if you will. And I specifically chose a co-working space where snacking would be impossible. No supermarkets. No kirana stores.  No vending machines. Just one eatery within walking distance – and it’s inside a hospital. No, thank you. The idea is simple: if I can’t get snacks easily, I won’t eat them. I am actively avoiding the snacking. Because I love snacks. I love snacking. And honestly, who doesn’t?

Offices that dole out snacks are dangerous territory for someone like me. Sure, it’s a perk. A brilliant one. It keeps people on campus longer, it helps when there’s nothing else nearby, and let’s face it, not everyone can pack a meal every day.

But I never really stopped to think about the logistics of it all until I got chatting with Tobias Azizah a few months ago. Tobias is an expert in international food service strategy, and what started as a casual conversation about meals at work turned into a fascinating deep dive on how offices can actually become test kitchens for snack brands – and what that means for food service, employee satisfaction, and brand discovery.

With more companies wanting butts in seats again, food has the potential to become a strategic lever yet again, not just a perk. And for food brands, especially in snacks and beverages, it’s a huge opportunity to get in front of a captive (and often curious) audience.

Listen to the episode on Spotify or watch on YouTube (subscribe to both if you’d like to stay in the loop on new episodes).

Made with ❤️ by GourmetPro - your network of Food & Beverage experts, on demand.

💖 And if you think someone you know might be interested in this edition of Market Shake, feel free to simply forward this email or click the button below. 💖

👉 P.S.: GourmetPro is also on LinkedIn!