Nutritional quality in restaurants is as important as affordability for 70% of employees going out for lunch!

The proportion of European employees having a lunch break every working day remains very high, at 72%. This is what the European FOOD barometer launched in 7 countries – Belgium, the Czech Republic, France, Italy, Slovakia, Spain and Sweden – confirms.

 

In comparison with the 2012 barometer, there are slightly more employees who have lunch in the common room of their company (37%) whereas restaurants are still the second place to have a meal (29%). On the other hand, eating in front of the computer remains the third preferred option with 21%. It is worth noting that employees pay attention to what they eat and what they spend, bringing home-made food for 44% of them, compared to 39% in 2012. In restaurants, the nutritional quality of the food is at the same level of importance as affordability when it comes to choosing a restaurant for lunch (70% each). The barometer answered by restaurants in 6 countries confirms this trend with 57% of them agreeing that their customers notice and appreciate the offer of healthy /balanced meals.

On the other side, seasonal and locally produced foods count for a smaller part in the choice of the restaurant compared to 2012 (55% vs 62%).

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