They vary in terms of their preferences (and dietary habits), their budgets and the time they want to devote to their lunch. Some see the lunch break as sacrosanct and synonymous with pleasure; a pleasure for the senses for some of them, and the pleasure of sharing time with colleagues for others. Gourmets and hedonists see the company restaurant as providing choices, delicious meals and full menus in convivial surroundings.
For others, the company restaurant is more about practicality. It's the ideal solution for enjoying a varied high-quality range of food - from organic produce to vegetarian dishes and street food - at an excellent price. Pragmatists and time micro-managers see the company restaurant as a place tailored to their needs: lunch by all means, but without spending too long at the table.