Criteria to choose a restaurant during working day
When choosing a restaurant, in 2016, Austrian workers considered important or very important practical criteria linked to working life constraints such as the location of the restaurant, which had to be close to their workplace (97%) and the service, which had to be quick (91%). The environment also had to be pleasant (79%), the food served had to be affordable/cheap (76%), the restaurant had to preferably serve locally produced and/or seasonal food (83%) and tap water had to be served free of charge (72%).
In 2016, 87% of Austrian 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 of the FOOD programme countries (77%), therefore showing the strong attention paid by Austrian workers to nutritional quality of the meal when choosing a restaurant.