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Criteria to choose a restaurant during working day

When choosing a restaurant, in 2016, Spanish workers considered important or very important practical criteria linked to working life constraints such as a quick service (94%) and the location of the restaurant, which had to be close to their workplace (91%). The environment had also to be pleasant (84%), the food served had to be affordable/cheap (84%) and the restaurant had to serve locally produced and/or seasonal food (72%).

In 2016, 86% of Spanish employees considered important or very important the nutritional quality of the meals served when choosing a place to have lunch at. It was higher than the European average, which was of 77%. This figure has remained constantly high over the 5 years, with a slight increase over the last years, showing the growing importance of balanced eating among Spanish employees.