Criteria to choose a restaurant during working day

When choosing a restaurant, in 2016, Portuguese workers considered important or very important practical criteria linked to working life constraints such as the service, which had to be quick (90%) and the location of the restaurant, which had to be close to their workplace (85%). The food served had to be affordable/cheap (95%), the surrounding environment had to be pleasant (87%), tap water had to be served free of charge (75%) and the restaurant had to serve locally produced and/or seasonal food (65%).

83% of Portuguese 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 slightly increased since 2015.