Portada del sitio Barometers República Eslovaca Employees Criteria to choose what to have at lunch

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.