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Criteria to choose a restaurant during working day

When choosing a restaurant, in 2016, French workers considered important or very important practical criteria linked to working life constraints such as a quick service (83%) and the location of the restaurant, which had to be close to their workplace (75%). Also, it was important/very important that tap water was served free of charge (79%) and that the restaurant served affordable/cheap food (77%).

In 2016, 72% of French workers considered important or very important that the restaurant proposes meals of good nutritional quality, which shows that French employees give importance to eating healthy when choosing a restaurant to have lunch at. This figure was close to the European average in 2016, which was of 77%. Apart from a peak in 2014 and a drop in 2013, the share of French workers considering important of very important the nutritional quality of the meals offered when choosing a restaurant for lunch has remained quite constantly significant over the years, showing the attention paid to balanced eating among them.