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Criteria to choose a restaurant during working day

When choosing a restaurant, in 2016, Belgian workers considered important or very important practical criteria linked to working life constraints such as a quick service (84%) and the location of the restaurant, which had to be close to their workplace (83%). The dishes served had to be affordable (82%), the environment of the restaurant had to be pleasant (76%) and the restaurant had to serve locally produced/seasonal food (64%). These figures have remained quite constant over the years.

In 2016, Belgian workers also gave a real importance to the balance of their dish when choosing a restaurant as 73% considered important or very important that the restaurant proposed meals of good nutritional quality. This figure is close to the European average in 2016, which was 77%. This figure has remained quite constant over the 5 years.