More and more managers are now recognizing that there is a close correlation between workplace wellbeing and financial performance, and want to improve employee fulfilment and comfort. In practical terms, the existence of a company restaurant facilitates a friendly break within the working environment; a special bubble in which it becomes possible for everyone to access a varied range of lunch options. That range meets the expectations of French employees for balanced produce - including organic and local produce - in the form of meals that reflect the French food heritage and those of other countries, from the latest trendy flavors to burgers and reworked snacks.
96% of French workers with access to a company restaurant use it frequently. 75% of them lunch there at least four times per week. On average, those employees interviewed spend €4.40 on their company restaurant lunch.
Employees are extremely attached to their company restaurant, and an overwhelming majority believe that having one is a real benefit. And although the existing situation is well up to their expectations, they look forward to a future of more information, new experiences, greater interaction and personalization, and a more practical user experience!
The company restaurant serves up happiness on a plate, or so the results of this survey tell us. By offering the best-possible value for money, contributing to better working relationships, and providing employees with the opportunity to eat healthily and therefore work more efficiently, the company restaurant is seen as the most important of all the spaces designed to improve quality of life in the workplace.