Criteria to choose a restaurant during working day

When choosing a restaurant, in 2016, Italian 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 (83%). The environment had to be pleasant (76%) and the restaurant had to serve locally produced and/or seasonal food (76%). These figures have remained constantly significant over the years.

In 2016, 85% of Italian employees considered important or very important the nutritional quality of the meals served when choosing a place to have lunch at. This figure is higher than the European average (77%), and has never been that high over the 5 years.