Eslováquia

In 2019, 815 of Slovak employees have lunch on a daily basis. It was higher than the European average (71%). This figure remained high and stable over the past 5 years.

Half (50%) of the Slovak employees usually eat a dish or a complete meal, or homemade food (39%).

In 2019, when choosing a place to have lunch, Slovak workers consider important or very important practical criteria linked to working life constraints such as a quick service (80%) and the location of the restaurant, close to the workplace (61%).

A high share of Slovak employees (63%) consider important or very important the nutritional quality of the meals served when choosing a place to have lunch.

In 2019, Slovak employees mainly choose what to eat at lunch according to "what they want at the present time (80%).
They also take into account the dish of the day, or speciality of the house (40%).

The balance of the dish (40%) is also an important criterion.

In 2019, 45% of Slovak restaurants declare having a medium level of knowledge about balanced nutrition and could learn more. It is lower than the European average (53%).

In 2019, half (52%) of Slovak restaurants noticed an increased demand for balanced/healthy meals. This figure has been overall increasing over the past 5 years, reflecting the growing demand for healthier food, also noticed on the employees’ side.

In 2019, Slovak restaurants have positive opinions about balanced nutrition. 58% of them believe healthy food tastes as good as less healthy options.

35% of them think that preparing healthy meals is more expensive.
However 49% of them do not believe it takes more time to cook healthy/balanced meals.