Category: Food for Thought

16- Dec2020
Posted By: Colleen Geyer

JGL Takes A Look Back AT 2020….

This past year has been anything but average, however, 2020 has also given us a lot. The JGL team has been able to navigate through a new ‘normal’ as we shared, grew and learned from our clients and partners. See some of this year’s highlights below.

In 2020, JGL has…

  • Hosted over 120 Zoom meetings
  • Conducted 10 RFP bid meetings
  • Managed 15 individual virtual oral interviews
  • Organized and hosted 2 webinars
  • Developed 7 feasibility studies
  • Produced 7 assessments
  • Virtually toured Sweet Farm, the first non-profit sanctuary in the world to address the global impacts of factory farming across animals, the plants and the planet.

To put these numbers into context, compare our 10 bid meetings held in 2020 to the 11 bid meetings held in 2019; not too shabby in the era of COVID-19! We are thrilled that our clients (old and new) have continued to trust JGL to manage their foodservice needs – even during a pandemic – and help them find the best and safest solutions for their current situations, and into the future.

In addition to the highlights above, JGL has also contracted 15 (and counting…) new clients in 2020. Welcome to the JGL family!

  • Boscobel House and Gardens
  • Brown Brothers Harriman
  • Experian
  • Ford Foundation
  • Franklin Institute
  • Jones Day, Chicago
  • Liberty Science Center
  • Medical Mutual of Ohio
  • Museum of Contemporary Art, San Diego
  • Museum of Nebraska Art
  • PaceX
  • Seattle Art Museum
  • Space Center Houston
  • Susquehanna International Group
  • The Sherry-Netherland

JGL has taken great pride in its ability to continue to offer full services throughout this very unusual year. We are genuinely impressed with the willingness and vigor to keep the foodservice industry propelling forward, displayed by everyone in the industry; providers, institutions, and consultants alike. Hats off to all as we look forward to a convalesced and revitalized 2021!


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30- Nov2020
Posted By: Tracy Lawler

Why Hire a Museum Food Service Consultant?

I was recently asked in a peer review business meeting to discuss JGL’s value proposition. That question prompted some very good internal conversations with team JGL. We routinely run into potential clients who either don’t know enough to know they need a consultant or those who don’t see the value of a consultant. The former might include a corporate dining client who doesn’t know to ask for purchase rebates (potentially leaving meaningful money on the table) or a performing arts client who hires a kitchen designer when the food service concept and business model are not yet developed (prime example of the cart leading the horse). The latter category might include a museum client that accepts a commission package that is not competitive because they did not want to pay for a consultant.

Consultants do sometimes get a bad rap. I am reminded of a recent client meeting where the client, discussing something heard in an earlier presentation, said “That sounds like something a consultant would say”. She immediately looked at me and my colleague and said “I mean other consultants – not you guys – you are terrific and have added so much value”.  Occasionally, however, client’s internal staff members are against bringing a consultant in. The common refrain we hear is “I really don’t understand why we need a consultant. An outside person isn’t going to tell me anything I don’t already know about my business.” While consultants do generally provide new insight into the business, consulting is also a consensus building exercise. A museum food service vendor selection process, as an example, is a purchasing decision but it is also a value confirmation process with important financial ramifications for the institution. Guiding a committee through the decision making process is a collaborative art.

My focus for this blog is the second category of clients discussed above – those who don’t see the value of a consultant and particularly for clients looking to start a food service vendor selection process. We have seen a big increase this year in potential clients deciding to self-manage their food service vendor selection (or RFP) process in an effort to save money. While that is understandable in the context of the pandemic and the resulting economic issues, in the long term it may well be penny wise and pound foolish. To help decide whether your organization should self-manage a vendor selection for food service consider the following:

  1. Do you have a strong understanding of the financial structure of the business?
  2. Are you confident you know what kinds of commissions, fees, investment or other funds the account should warrant?
  3. Do you believe food service revenues for the account have been maximized? If not, do you understand what needs to be done to maximize them?
  4. Are you familiar with foodservice industry norms and best practices?
  5. Do you have familiarity or access to food service contracts at similar institutions nationwide?
  6. Do you know the food service vendors nationwide currently operating in the market?
  7. Do you have the time to devote to the process?
  8. Do you understand what food service vendors need to develop a responsive proposal?
  9. Has it been more than eight years since you were last out to bid?

If the answer to more than one of two of these questions is no, then you might be better served hiring a food service consultant. The fees charged by a good food service consultant for a vendor selection process should self-liquidate (frequently in the first year).

Selecting the right food service consultant is another story. Consulting is a field with a low barrier to entry. Individuals can simply hang their shingle out and proclaim themselves consultants; some have never consulted or managed a food service vendor selection process. Our best advice mirrors what we give our clients when they are selecting a vendor – seek a company with depth of experience with similar projects and strong client references who can confirm the value of the choice.

The food service experience within your organization or institution speaks volumes to your visitors or customers and there are meaningful financial implications to the food service vendor selection process. It may be more important now than ever to consider hiring an experienced food service consultant for your next food service vendor selection process.

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30- Sep2020
Posted By: Colleen Geyer

The COVID Response from the Pittsburgh Service Industry

With all that has been going on over the past few months, one thing is clear; everything is dependent on how you respond to the pandemic. That remains true for the countless bars and restaurants across the U.S., including right here in my hometown of Pittsburgh, PA. Like many cities, the local restaurants have been rethinking their model in order to stay afloat. Many of them have been compliant with the restrictions put in place, and many have not. Some have adopted a new normal, some have been shut down by the Health Department, and some have permanently closed. But it was what I saw the community doing as a whole that caught my eye.

It has honestly been both exciting and humbling to see so many of Pittsburgh’s best and brightest restaurateurs reevaluating, re-imagining, rebranding and truly reinventing their restaurants in order to remain open through the COVID crisis. Restructuring existing service models quickly became a collective effort with social media groups and virtual group calls of local restaurant leaders popping up all over the place. This became an easy and ongoing way to share ideas, best practices, updates, and most importantly accountability. There were consistent asks from these groups to other restaurants to follow state and county restrictions to protect the Pittsburgh community as a whole. It became very clear that a majority of our restaurants were genuinely putting in the effort to keep their staff and patrons safe.

In addition to the individual efforts I’ve seen, such as those listed above, groups like Safe Service Allegheny have also been established. Safe Service Allegheny is a collaborative partnership effort between the Pennsylvania Restaurant & Lodging Association, Allegheny County Health Department and the service-industry led Safe Service PGH and has become an invaluable resource for restaurants. This alliance has reinforced a positive approach to following guidelines (in opposition to other coalitions that have formed to openly defy the Governor’s orders). Pittsburgh has seen a definitive decrease in bar and restaurant-contracted cases over the past several weeks according to the Health Department.

All of these outlets I have mentioned; social media, Safe Service Allegheny, the Health Department, plus frequently published media such as Pittsburgh Magazine and local news, have really become the bridge between restaurants and their patrons. The heightened awareness of public information on which establishments are following safety restrictions and which are not, is vital to how Pittsburgh is dining. While it has been difficult at times to serve Pittsburghers safely, and in return, support our restaurants when they need it most, I hope to continue to see this genuine concern for public safety and mutual respect from the restaurant industry continue long beyond the days of COVID-19. I can’t speak highly enough of this industry that shaped me. I have immense respect for those who are putting their health at risk in order to continue to serve this community safely and simply keep their jobs and/or keep their doors open. So whether you are a fellow Pittsburgher or you live far away from the city of bridges, please support your local restaurants and make sure you are doing as much to protect them as they are doing to protect you- because if it’s anything like the Burgh, they’re doing everything they can… and then some.



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13- Aug2020

“Excellent Zoo, Terrible Food Court”

Museums, Botanical Gardens and Performing Arts Centers have spent more than a decade changing the perception of what it means to dine on-site at a cultural institution; Flora Bar at the Met Breuer, Mitsitam at the Smithsonian and Verde at the Perez Art Museum Miami are all examples of how an on-site food service program can elevate and support a mission driven organization. As consultants we are always watching trends and trying to understand how they impact our clients and the markets we serve. It is interesting that there has not been as stronger demand for more unique experiences for on-site dining at Zoos and Aquariums.

The perception of ‘zoo food’ is that the menu must include chicken fingers, French fries, and pizza to be considered family friendly. I agree that these items are fan favorites and should be part of the menu, but the quality, level of variety and presentation do not need to be compromised because it is considered kid friendly. Additionally, the overall guest experience should be as engaging and welcoming as possible.

I was recently looking at Trip Advisor to survey posted reviews about dining at zoos and aquariums across the country; what I found was very disturbing:

  • “Food service very slow, terrible – Food service experience alone will ruin your day here. They’re slow and lazy and they don’t care.”
  • “Food is terrible – Eat before you go or bring a picnic lunch because the food is substandard even at normal prices.”
  • “Excellent zoo! Terrible food court – My only gripe with the zoo was the horrible food pavilion. Every person behind the counter looked completely lost and after about 10 minutes of waiting in line for their deli and grill that wasn’t moving at all, I decided not to waste my time and went for a slice of pizza. Very disappointing.”

Food may not be the main reason why patrons choose to visit your zoo or aquarium; but it can certainly become one of the main reasons they decide not to come back. As a food service consultant who has focused most of my career working with mission driven organizations, it pains me to see such a disparity in alignment between a mission driven organization and the management of the food service program. On-site food services should be an amenity; a desirable and useful addition to the experience – not the opposite.

Today, food is considered a hot topic; whether it is discussing sourcing and sustainability, allergies, plant-based options or flavor profile – consumers are educated! There is a great opportunity for Operators to develop more thoughtful and diverse menus that can appeal to both kids and adults and speak to the mission of the organization. It is time to change the perception of what it means to dine at the zoo or aquarium.

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11- Aug2020

JGL in the news!

A good read on industry insights into higher ed and re-openings:

College and University Dining Operations Retool to Meet Safety Standards

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15- Jun2020

Top 15 COVID-19 Defense Tools by JGL Foodservice Consultants

Since the outbreak of COVID-19, there has been an overwhelming amount of theoretical discussion surrounding how to create safe and effective plans for re-integration. Social distancing, masks, hand sanitizer and good hygiene have been the first and most obvious steps in fighting this war, but now it is time to end theoretical discussion and start implementation.

As food service consultants, JGL is always on the lookout to help our clients find useful information that can better their operations. Throughout the last two months we have participated in and hosted a number of webinars with industry experts across the country, we have been in constant contact with all of our clients (B&I, cultural, Zoos & Aquariums, Botanical Gardens and Higher Education) and have consulted with JDB, JGL’s kitchen design partners to create a focused list of items to support safely re-opening food service establishments. As there are so many elements to consider during this time, we are hopeful that this quick reference guide highlighting some of the most frequently talked about COVID-19 defense tools will be a valuable resource. We have included the product name, website for more information, typical lead time needed prior to receipt and average cost.

Click the link below for the Top 15 COVID-19 Defense Tools:

*Please note the vendors selected, in many cases, are one of many possible vendors and their inclusion in this list is not an endorsement but simply an attempt to guide clients and others to the type of products that are readily available at this time.

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20- May2020
Posted By: Connor Leahy

JGL WEBINAR: The Next Normal – Strategies for Re-Opening Your Corporate Café

As the United States begins to reopen for business in the coming weeks, many of our B&I clients are still looking at how best to balance the safety of their employees while still keeping the on-site F&B operations as successful as possible. Expert panelists representing F&B clients, F&B providers and kitchen designers join the JGL team to discuss best practices and look to what the future of the B&I café might look like in the coming years and months.

Our goal is to provide valuable information to our viewers and hope that each and every one of you will be able to put in place these tools as the workforce returns to the office. We welcome you to watch the webinar in its entirety or skip around as you see fit. If you have any further questions after watching the webinar, we are more than happy to have a conversation with you. Feel free to contact Tracy Lawler at

Topics Include:

  • Low- and high-tech solutions to health and safety concerns as employees return to the café (0:00)
  • New operational requirements and considerations (29:56)
  • The ongoing use of pantries (32:19)
  • Catering in the short and long term (40:10)
  • Financial expectations and alternate revenue streams (44:42)


The Next Normal – Strategies for Re-Opening Your Corporate Café Webinar Recording

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06- May2020
Posted By: Connor Leahy

Re-Opening Your Corporate Cafe

After two months of working from home, many businesses are looking at re-opening their offices and employee cafeterias. Corporations and food service operators are developing comprehensive COVID plans to minimize employee exposure and maintain social distancing as much as possible. While these plans are commendable, the plans will only be effective if they are well integrated. If I were an associate working in one of the thousands of offices nationwide, I would be asking, “Is it safe to return to the café? What is my company doing to keep me safe?” After speaking with clients and food service providers throughout the country, we’ve created a short list of potential solutions that clients and their operators should be talking about in order to minimize COVID exposure in employee cafeterias.

  1. Pre-ordering and pre-payment: Now more than ever, ordering one’s food online or via their cell phone is a necessary feature for employee cafeterias. It is relatively easy to implement, increases sales, and reduces lines during peak times. In our COVID world, it also means masses of people won’t be queuing at the cash register to order. Minimal contact between cafeteria employees and customers will further reduce the risk of exposure.
  2. Self-serve kiosks: Another fairly standard feature seen in many cafeterias today, self-serve kiosks serve much the same purpose as pre-ordering. Increased sales, reduced lines at peak times and reduced contact between cafeteria employees and customers makes it an obvious choice. A hand sanitizer dispenser or sanitizing wipes placed nearby will help ensure the kiosk itself doesn’t become a hazard.
  3. Reservation times: Whether people will be sitting down to lunch in the cafeteria or taking it back to their desks, the cafeteria represents one of the most prominent dwelling areas in any office. The lunch rush often brings dozens or even hundreds in close proximity with each other. Reservation times to enter the café severely mitigates this risk. Ten- or fifteen-minute slots should be more than enough time to place an order and receive their food. For anybody looking to sit in the café, separate seating reservations may be required for longer dwell times. This measure will significantly help in “thinning out” the lunch rush.
  4. Anti-microbial keys: I personally think this is a must for everybody working in an office. Anti-microbial keys are typically made of brass because of its inherent antibacterial and antiviral properties. They will typically have touch-screen capabilities at one end so they can be used safely on shared screens for ordering at kiosk stations, mobile phones, or to sign credit card machines. Treat these like a second form of ID; all employees are required to have it on them at all times. Handed out to every employee upon their return to the office, these can effectively eliminate the need to touch germ-carrying surfaces in the café. You can check it out here:
  5. Employee communication: It is not enough to institute one or all these measures without adequately explaining them to employees. People will undoubtedly be scared to return to their places of work; the best antidote for that fear is information. Introductory videos (imagine your on-boarding process) sent to employees the week before their return, “welcome back” gift baskets with the anti-microbial key and important guidelines for minimizing exposure, and large, conveniently placed signage throughout the building and cafeteria should all be under consideration.
  6. Phased menu development: The only thing we are certain of right now is that once businesses start to re-open, it will happen in phases. It makes sense to alter menu offerings and service style based on this approach. Obviously, during the initial re-opening period, grab and go and pre-packaged offerings will be a stronger choice as opposed to self-service buffets.
  7. Design: If a salad bar is the main focal point of your café, start talking with your food service partner about alternate uses for this real estate. Perhaps this space can become a holding area for pre-ordered lunches, maybe the café doesn’t open completely, but a table is set up at the front doors so that guests can come by and pick up their completed orders.
  8. Integrated health & wellness apps: Several companies make comprehensive health and wellness apps that can track and notify managers if employees display potential symptoms or fevers. Coupled with manual temperature checks at the beginning of every day, it can help food service managers determine who is able to work and interact with customers and who should be sent home. You can check out an example of this here:

This short list is just a few of the many possible solutions being considered by offices that are getting ready to open their doors in the coming weeks. The most important factor in reopening employee cafeterias is communication with your food service partner. Sharing ideas, potential best practices and logistical challenges with each other before service resumes will help minimize risks and foresee logistical challenges before they occur. The reopening of offices and food service programs may get off to a rocky start, but a concerted effort to implement meaningful changes by both parties will reflect in employee’s gradual willingness to eat at the café once again. It may not have the hustle and bustle it once did in the pre-COVID era, but it will remain an important amenity in office life nationwide.

For more information about how peer organizations are preparing to re-open their corporate cafeterias, use the link below to join JGL on May 18, 2020 at 1pm for “The Next Normal – Strategies for Re-Opening Your Café”. Space will be limited so sign up ASAP!

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21- Apr2020
Posted By: David McCallum

The Evolution of Foodservice Technology

The role of technology in the hospitality industry has been hotly contested for some time. While inventory and data management systems have become commonplace because of their ability to quickly and easily cross reference disparate sources of information, other technologies that could potentially take the place of human workers have seen slower adoption rates; however, a confluence of events over the past several years has led to changing attitudes around technology solutions.

The most significant shift in attitude has come as a result of people’s overall comfort with ordering food and beverage through apps and online, mostly for home delivery. As $15 minimum wage initiatives began to sweep across the country and large markets such as San Francisco lurched into an industry labor crisis, business owners turned to tech in an effort to decrease labor costs and improve efficiency. In recent years, various sectors of business have increasingly embraced technology as a way to help speed service in food outlets while increasing customization, participation, and even promote health tracking initiatives. Looking to the future, industry insiders and many of JGL’s clients have already started to discuss the “new normal” and what role contactless technologies will play when social distancing is relaxed and outlets reopen.

In this blog, we will lay out some of the most common guest facing technologies currently in use across multiple business sectors, as well as some up and coming initiatives that JGL is particularly excited about. There are also many interesting back of house and sustainability focused initiatives in the works, but alas, those are for another blog.

The Common

There are a handful of technologies that are now commonplace, especially in both the B&I and Cultural markets. These are the systems that you should have in operation now if your campus has an F&B program which services anywhere upwards of 100 guests per day. You should have a website with separate pages dedicated for both retail food and catering. Your F&B provider should ideally control these pages and be responsible for updating them regularly. These pages should be easy to find from the site’s primary landing page. Café and catering menus should always be up to date, and event rental pages should feature professional photos of events in progress, as well as information such as dimensions of spaces, amenities, and capacity limits. Many Operators, especially those who specialize in B&I, have also built proprietary health and wellness interconnectivity between their online systems and culinary operations, including nutritional data and meal planning, educational tools, habit training programs, and even access to company dieticians.

Digital signage has also become universal in both B&I and Cultural accounts. Digital signage is frequently tied into a central computer system so that it can be updated easily on a daily basis, though systems that work over Wi-Fi or even with a flash drive are also prevalent. In addition to aesthetic benefits, digital signage reduces service times by helping guests to make decisions before they get to the front of the line.

Desktop and app-based pre-order options are quite customary and becoming more so every day. Patrons will place and pay for their orders on their computers or phones, then pick them up from a pre-determined location to avoid long wait times. While there are many cultural institutions which use pre-order for guests, they are particularly popular with staff populations across all sectors of business. Self-order kiosks and self-pay stations are becoming popular as a way to reduce labor costs and/or to supplement traditional cashiers during peak visitation times. Guests typically either order their food from the kiosk and pick it up when a digital sign tells them it is ready, or in some cases, they take a number to display on their table and their order is brought to them, though this scenario can require significantly more labor needs on the part of the Operator and therefore higher costs.

These systems are the base level of current tech offerings and most Operators should be utilizing them now. If yours is not, you should talk with them about the benefits of investing in such systems or pursue such investment in your next RFP process.

Less Common

Now we look at some systems which are currently in circulation but are far less prevalent and perhaps only applicable in specific situations.

In some high-volume locations such as science museums, enterprising Operators are utilizing tray scanning technology. A guest moves through the line and places their selected items on a tray, then places the tray under a self-checkout device which scans the entire tray at once and charges the guest accordingly, significantly decreasing checkout time and through put of the servery.

An issue common to many of our client’s B&I call centers is that employees commonly have only 30-minute lunch breaks and limited budgets, so they don’t have the time or financial resources to order take-out or wait in a busy café line. Some locations are currently running pilot programs using food locker systems placed strategically around office buildings. Employees can pre-order their meal and when their break begins, go to a locker number which they have been given, enter a code and retrieve their meal. Another system in testing for these offices uses a refrigerated case which has pressure sensitive pads under each item, similar to a hotel mini bar. Items are stocked and an employee scans their badge or enters a code to open the unit, then is charged for whatever is removed. Unlike traditional vending machines, such a system has the expanded capability to offer freshly made, temperature controlled full meals.

Even for more traditional vending options, new technologies are enhancing guest experience. Electronic sensors monitor inventory and send a notification to restock the machine before items run out. Many machines can also display nutritional information.

I for one welcome our robot overlords, especially when they make me lunch. Robot vending is starting to make its way into accounts with customizable salad or liquid nitrogen ice cream making machines in relatively wide circulation. Proprietary systems that roast, grind and brew coffee one cup at a time are in use, while the utilization of robot food delivery drones is becoming more common on college campuses. Food grade 3D printing is also being used in select locations, from 3D sugar sculptures used as garnish to pancakes in the shape of dinosaurs.  I just want to say that one more time. Dinosaur pancakes are a thing.


Now we look ahead to what could be the next big tech developments in F&B. One of the biggest hurdles faced by many Cultural institutions, which are notoriously averse to copious signage, is wayfinding. JGL often recommends that cafes are placed as close to the front entrance of a new building as possible so that they have maximum visibility. Food service outlets located deeper within a structure often suffer from lack of foot traffic and little or no directional signage guiding guests to them. The more expansive the building, the bigger a problem this can be, especially at botanical gardens and large museums with confusing layouts. Several tech firms are currently working on GPS based systems which will allow patrons to use turn by turn directions on their phones to locate outlets within larger structures. Such systems will, hopefully, eventually be integrated into the organization’s proprietary app so that a guest could open the app, search for dining options, then be led directly to the outlet with GPS directions. Though JGL is aware of several such systems in development, we have not seen any in use at this time.

One of the most exciting examples of burgeoning foodservice-oriented tech that JGL has seen revolves around RFID technology which uses radio waves to track tagged items. We have seen a very limited application of hybrid-service models where a guest orders from a counter and is given a small plastic RFID tag, then is free to seat themselves anywhere in the designated seating area. RFID readers mounted in the ceiling display on the server’s screen where in the room each RFID tag is located so that the server can find each guest quickly and easily, even if they move around several times. An even more ambitious version of this system is also in development involving kiosk ordering. With this version, the RFID tag is printed on the guest’s receipt, so no plastic tag is necessary. This technology has the potential to embrace the benefit of cooking and delivering food to order without the dramatic increase in staff necessary for the traditional model of constantly circling a seating area looking for plastic number signs.

When food and beverage operations come back online, they will face a brand-new set of challenges. The traditional pressures of moving people through food outlets quickly while delivering quality offerings will compound with new challenges of trying to do all of this with minimal intrapersonal contact. Existing and new technologies are likely to be part of the solution to these issues. If you, like many of our clients, are feeling overwhelmed trying to formulate a comprehensive new food and beverage strategy before your facility reopens, we are hard at work and ready to help.

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01- Apr2020
Posted By: Colleen Geyer

Make Working from Home (WFH), Work for You!

New to the work-from-home culture? Or maybe you are a work-from-home pro but are suddenly distracted by all of your friends now working remotely, or simply by the daily breaking news. Either way, working from home can be a lot sometimes. When I tell people I work from home, most people ask, “Isn’t it hard to focus and get motivated?” Personally, I have found the opposite. I have been working remotely for a little over a year now and, one by one, I noticed some do’s and don’ts to focus on. I hope you find these tips helpful in keeping you energized and efficient during your workday.

• Set an alarm and get up at the same time every day. Routine is key!

• Get dressed! It’s easy to lounge around in your pajamas all day…and hey, sometimes you need that, and that’s okay! But make a point to start your day like you always have. Take pride in yourself and throw on some clothes.

• Don’t turn on the TV. If you don’t watch television in the office, don’t watch television while you’re working from home. Stay focused and on track.

• Give yourself a lunch break. Sometimes it’s hard for me to remember to eat because I get so laser focused on work. Set a daily alarm or calendar reminder and step away from your computer. Your brain needs nourishment to be at its best…plus, you’ll get your steps in!

• I cannot stress communication enough. Schedule daily check-ins with your colleagues (I would even suggest a phone call or virtual meeting over email check-ins). It’s good to discuss what projects you’re working on, progress and deadlines (or anything else you’re comfortable with, even if it’s not entirely work related). Trust me; if you’re over communicating, you’re doing it right. Working remotely does not mean cutting off all human interaction, just like social distancing does not mean social isolation. You no longer have those water cooler discussions or quick coffee runs from the office, so let your social side out with a phone call!

• Deadlines; you didn’t like them before and they are no different now. Working in another location, in this case at home, does not make deadlines any less real. Set them, meet them, conquer them. Someone is relying on you to complete your work, so don’t let them down!

• Last, and perhaps most importantly, respect the end of your workday. You no longer have a change in location to cue your work brain to shut down for the day. It’s easy to keep that computer open and keep going. Don’t. Make a conscious decision to shut down at the same time every day (I told you routine is important) and transition into your personal time. There may not be a physical shift in location, but for your mental well-being, let there be a mental shift and keep your work life and home life independent of one another.

These may seem simple and obvious, but keeping a routine is truly important. Routines not only keep a level of consistency for your work but can also be an added sense of comfort. It can be a slippery slope if you start frequently straying from your daily routine. We’re not talking about working late one night here or there, but regularly letting work consume you because it is so accessible or conversely, allowing yourself to be distracted by your familiar surroundings and missing deadlines or letting the quality of your work slip. So settle in, find a work-life balance routine that works for you, and take comfort that you are not alone in figuring all of this out. Take care and be well.

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