63% UK hospitality workers want employers to support their commute
Furthermore, only 16.4% of companies expressed the desire to ‘support’ employees on their commute to work going forward.
Some 63% of UK leisure and hospitality workers would be more inclined to work for a prospective employer if they offer support on the commute to work, according to a study conducted by corporate transport technology specialist Kura.
The study showed that nearly 60% of leisure and hospitality workers across the UK hold “real concerns” around their commute to work post-Covid.
Furthermore, only 16.4% of companies expressed the desire to “support “employees on their commute going forward.
Kura said that “support” is defined by employees as “investment” in technology to minimize daily journey times across multiple travel modes, flexible working hours to “reduce stress levels for those with long commutes” or financial support in the form of rail season ticket loans or provision of shared transport to “compensate for travelling in the peak”.
This is particularly prevalent in London, the South East, North West and Yorkshire.
Godfrey Ryan, CEO of Kura, said: “Employers’ green strategy and credentials are becoming increasingly important for prospective employees, as younger generations in particular are committed to work that promises environmental sustainability.
“The findings from the report show that employees believe that their employers should be taking greater responsibility for ensuring they can travel to and from work safely. Socially and sustainably-responsible organisations should therefore now be seriously considering investing in this area, as evidence for their employees’ preferences and wellbeing.”
He added: “In a hybrid working world, a top-tier employer brand will not be based upon expensive offices or a laid back culture, but on their capacity and willingness to support employees where it truly matters most to them, and the daily commute, as an employee safety, health and financial pain point for far too long, will be at the forefront of this.”
The original version of this article was first published in Hotel Owner
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