Criteria to choose a restaurant during working day
When choosing a restaurant, in 2018, Czech workers considered important or very important practical criteria linked to working life constraints such as a quick service (82%) and the location of the restaurant, which should be close to their workplace (74%). Also, it was important or very important that the environment was pleasant (75%) and that the restaurant served seasonal and/or locally-produced food (48%).
63% of the Czech employees considerd important or very important that the restaurant proposed meals of good nutritional quality. This figure was slightly below the 2018 European average (76%), but still represented a very significant part of the working population. Plus, this share has remained quite constant over the 7 years.