Criteria to choose what to have at lunch

In 2016, almost half of the Czech employees (49%) declared that the balance of the dish affected their decision on what to have at lunch. It was the most chosen criterion, before the quantity of food contained in the plate (47%) and what they wanted at the present time (44%).

2016 was the first year the balance of the dish has been the most chosen criterion to determine what to have for lunch, therefore showing the greater and greater attention Czech employees pay to the balance of their dish at lunchtime.