Criteria to choose a restaurant during working day
When choosing a restaurant, in 2016, Slovak workers considered important or very important practical criteria linked to working life constraints such as a quick service (88%) and the location of the restaurant, which had to be close to their workplace (79%). The environment also had to be pleasant (83%), the food served had to be affordable/cheap (72%) and the restaurant had to use locally produced and/or seasonal food (61%). Slovak employees also gave importance to tap water, which had to be served free of charge (63%).
A very high share of Slovak employees (79%) considered important or very important the nutritional quality of the meals served when choosing a place to have lunch at. It is a bit higher than the European average, which was of 77% in 2016. This figure has been rather high and stable over the 5 years.