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Criteria to choose what to have at lunch

In 2016, the balance of the dish affected the decision-making of 43% of Slovak employees, which was the second most chosen criterion, after what they wanted at the present time (76%). Slovak employees also decided according to the price (41%) and to the “dish of the day”/ specialty of the house (37%).

It was the first time this share was that high, after several years of stagnation at around 16-19%, therefore showing the growing attention paid by Slovak workers to balanced nutrition.