Paul Fairhead: Can Hospitality Make the Office Worth the Commute?
About This Episode Office owners and employers have spent heavily to turn the beige office into something closer to a five-star hotel. Paul Fairhead , CEO of Infuse Hospitality and former CEO of Guckenheimer, argues that the design work is largely done and the hospitality work is not. In this episode of the Future of Work podcast, host Frank Cottle asks Paul what landlords, employers and flexible workspace operators get right and wrong about food, and why so many corporate cafeterias still sit empty. Paul, a chef by training with more than 25 years in hotels, restaurants and corporate dining across Europe, Latin America and the U.S., lays out what he calls the food truck approach: small menus, executed well, available only here and only today. He explains why variety now matters more than consistency, how a coworking center with 20 members can borrow the same playbook as a 3,000-person building, and why direct relationships with neighborhood restaurants can beat delivery apps. The two also dig into the harder business questions, including how landlords price amenities into rent, why employees often don't see what their employer spends on a $1 cup of coffee, and how property owners can keep food programs flexible as tenant mixes change. Paul closes with the simplest place to start: coffee.






