workplace catering 2016 -...

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Workplace Catering 2016

Workplace Catering 2016 Reproduction Prohibited


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Table of Contents Table of Figures .................................................................................................................................................... 5 Introduction & Scope ............................................................................................................................................ 7

Report coverage and methodology ............................................................................................................ 7 Definitions ................................................................................................................................................... 7

Executive Summary .............................................................................................................................................. 9 Report overview .......................................................................................................................................... 9 Varied availability in workplace facilities .................................................................................................... 9 Breakfasts are mostly at home… ................................................................................................................. 9 …and food from home is important at lunchtime too .............................................................................. 10 Canteens/cafeterias used mostly for lunch .............................................................................................. 11 Canteen/cafeteria food regarded as tasty and filling… ............................................................................. 11 …but ratings are down .............................................................................................................................. 11 Eating out .................................................................................................................................................. 12 Future wish lists ........................................................................................................................................ 12

Background ......................................................................................................................................................... 13 Lunches and breaks ................................................................................................................................... 13 Working environments ............................................................................................................................. 14

Eating During the Working Day .......................................................................................................................... 16 Key findings ............................................................................................................................................... 16 Facilities available ..................................................................................................................................... 16 Breakfast habits ........................................................................................................................................ 19 Source of breakfast foods ......................................................................................................................... 21 Factors affecting breakfast choices ........................................................................................................... 23 Breakfast food and drink ........................................................................................................................... 24 Breakfast food on the move...................................................................................................................... 26 Drinks at breakfast time ............................................................................................................................ 27 Lunchtime eating ...................................................................................................................................... 28 Packed lunch usage ................................................................................................................................... 30 Source of lunchtime foods ........................................................................................................................ 32 Factors affecting lunchtime choices .......................................................................................................... 35 Food and Drink choices ............................................................................................................................. 36 Preferred cuisines ..................................................................................................................................... 38 Dietary/Ethical considerations .................................................................................................................. 39 Drinks at lunchtime ................................................................................................................................... 41

Workplace Canteen/Cafeteria Usage ................................................................................................................. 42 Key findings ............................................................................................................................................... 42 Breakfast foods ......................................................................................................................................... 42 Breakfast food choices .............................................................................................................................. 43 Lunch foods ............................................................................................................................................... 44 Lunch food choices .................................................................................................................................... 46 Other meals ............................................................................................................................................... 47 Snacks ........................................................................................................................................................ 48 Hot drinks .................................................................................................................................................. 49 Cold drinks................................................................................................................................................. 50 Amount spent ........................................................................................................................................... 51 Pricing offers ............................................................................................................................................. 55

Attitudes Towards Workplace Canteens/Cafeterias .......................................................................................... 57 Key findings ............................................................................................................................................... 57 Words associated with canteen/cafeteria food ........................................................................................ 57 Work canteen/cafeteria ratings ................................................................................................................ 60 Non-food issues ........................................................................................................................................ 63 Service issues ............................................................................................................................................ 64 Food standards .......................................................................................................................................... 64 Food choice ............................................................................................................................................... 65



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Value for money ........................................................................................................................................ 66 Provenance of food ................................................................................................................................... 67 Food labelling ............................................................................................................................................ 68 The overall picture .................................................................................................................................... 69

Eating in Other Venues ....................................................................................................................................... 71 Key findings ............................................................................................................................................... 71 Types of venues used ................................................................................................................................ 71 Value for money of lunchtime eating places ............................................................................................ 73 Provision of good quality food at lunchtime eating venues ..................................................................... 75 Favourite lunchtime brands ...................................................................................................................... 77 Reasons for using outlets other than work canteen ................................................................................. 77

Future Changes ................................................................................................................................................... 79 Key findings ............................................................................................................................................... 79 Workplace facilities ................................................................................................................................... 79 Changes to choices in the workplace canteen/cafeteria .......................................................................... 80 Encouraging use ........................................................................................................................................ 83 Wish lists ................................................................................................................................................... 86

Market Trends .................................................................................................................................................... 88 Home-sourced food .................................................................................................................................. 88 Eating out .................................................................................................................................................. 88

Appendix – Questionnaire .................................................................................................................................. 90



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Table of Figures Figure 1 Definitions of employment groups used in analysis ........................................................................... 8 Figure 2 Impact of working hours on eating lunch, 2015 and 2016 ............................................................... 13 Figure 3 Time allowed for breaks during the working day, 2015 and 2016 ................................................... 14 Figure 4 Number of people employed at workplace ...................................................................................... 15 Figure 5 Workplace surroundings, 2015 and 2016 ......................................................................................... 15 Figure 6 Food/drink facilities available in workplace, 2011, 2013, 2015 and 2016 ........................................ 17 Figure 7 Access to subsidised and non-subsidised workplace canteen/cafeteria, by industry type .............. 18 Figure 8 Access to subsidised and non-subsidised workplace canteen/cafeteria, by type of area worked in19 Figure 9 Breakfast habits on a working day - % ever eating at each location ................................................ 20 Figure 10 Breakfast habits on a working day, by frequency ............................................................................. 20 Figure 11 Breakfast habits on a workday, by access to workplace canteen/cafeteria ..................................... 21 Figure 12 Where breakfast foods are purchased - % ever buying from each location ..................................... 22 Figure 13 Where breakfast foods are purchased, by frequency ...................................................................... 23 Figure 14 Factors which influence choice of where to buy and/or eat breakfast ............................................ 24 Figure 15 Food eaten at least twice a week for breakfast on a working day, 2011, 2013, 2015 and 2016 ...... 25 Figure 16 Food eaten at least twice a week on a working day, by those who eat breakfast at home, on the

move, in high street venues, workplace canteens/cafeterias and/or at work at desk/workplace ... 26 Figure 17 Foods eaten for breakfast on the move - % ever eating each food .................................................. 27 Figure 18 Drinks consumed at least twice a week for breakfast on a working day, 2011-2016 ....................... 28 Figure 19 Lunch habits on a working day - % ever eating at each location ...................................................... 29 Figure 20 Lunch habits on a working day, by frequency................................................................................... 30 Figure 21 Frequency of taking a packed meal to work ..................................................................................... 31 Figure 22 Frequency of eating lunch in a workplace canteen/cafeteria, by those with a venue available ...... 32 Figure 23 Where lunchtime foods are purchased - % ever buying from each ................................................. 33 Figure 24 Where lunchtime foods are purchased, by frequency ..................................................................... 34 Figure 25 Where lunch foods are purchased, by those with access to a workplace canteen/cafeteria .......... 35 Figure 26 Factors which influence choice of where to buy and/or eat lunch .................................................. 36 Figure 27 Foods eaten at least twice a week for lunch, 2013, 2015 and 2016 ................................................. 37 Figure 28 Type of sandwiches eaten, by those who eat lunch at home, on the move, in high street venues,

workplace canteens/cafeterias and/or at work at desk/workplace ................................................. 38 Figure 29 Cuisines liked at lunchtime on a working day ................................................................................... 39 Figure 30 Dietary/ethical considerations when buying food for eating during the working day ..................... 40 Figure 31 Willingness to pay extra for food with ethical/specific dietary credentials...................................... 40 Figure 32 Drinks chosen at least twice a week for lunch on a working day, 2011, 2013, 2015 and 2016 ........ 41 Figure 33 Frequency of usage of workplace canteen/cafeteria to buy breakfast foods .................................. 42 Figure 34 Frequency of usage of workplace canteen/cafeteria to buy breakfast foods, by subsidised status 43 Figure 35 Foods eaten for breakfast at least twice a week, by those who use their workplace

canteen/cafeteria to buy breakfast foods vs. all respondents ......................................................... 44 Figure 36 Frequency of usage of workplace canteen/cafeteria to buy lunch foods......................................... 45 Figure 37 Usage of workplace canteens for lunch vs. breakfast....................................................................... 45 Figure 38 Frequency of usage of workplace canteen/cafeteria to buy lunch, by subsidised status ................ 46 Figure 39 Most popular choices for lunch at least twice a week, by those who use their workplace

canteen/cafeteria to buy lunch foods vs. all respondents ................................................................ 47 Figure 40 Usage of workplace canteens/cafeterias for other meals ................................................................ 48 Figure 41 Frequency of usage of workplace canteen/cafeteria to buy snacks ................................................. 49 Figure 42 Frequency of usage of workplace canteen/cafeteria to buy hot drinks ........................................... 49 Figure 43 Frequency of usage of workplace canteen/cafeteria to buy hot drinks, by subsidised status ......... 50 Figure 44 Frequency of usage of workplace canteen/cafeteria to buy cold drinks .......................................... 50 Figure 45 Frequency of usage of workplace canteen/cafeteria to buy cold drinks, by subsidised status ........ 51 Figure 46 Typical weekly spend on breakfast foods in workplace canteen/cafeteria ...................................... 52 Figure 47 Typical spend on lunch foods in workplace canteen/cafeteria ........................................................ 53 Figure 48 Typical spend on snacks in workplace canteen/cafeteria ................................................................. 54 Figure 49 Typical spend on drinks in workplace canteen/cafeteria ................................................................. 55 Figure 50 Pricing offers available in workplace canteen/cafeteria ................................................................... 56



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Figure 51 Words associated with food in workplace canteens/cafeterias, 2011, 2013, 2015 and 2016 ......... 58 Figure 52 Positive and negative words associated with food in workplace canteens/cafeterias, 2015 and

2016 .................................................................................................................................................. 59 Figure 53 Words associated with food in workplace canteens/cafeterias, by type of venue .......................... 60 Figure 54 Work canteen/cafeteria ratings – good or excellent, 2013, 2015 and 2016 .................................... 61 Figure 55 Work canteen/cafeteria ratings – poor, 2013, 2015 and 2016 ......................................................... 62 Figure 56 Work canteen/cafeteria ratings – non-food issues........................................................................... 63 Figure 57 Work canteen/cafeteria ratings – service issues .............................................................................. 64 Figure 58 Work canteen/cafeteria ratings – food standards ............................................................................ 65 Figure 59 Work canteen/cafeteria ratings – variety and choice ....................................................................... 66 Figure 60 Work canteen/cafeteria ratings – value for money and portion size ............................................... 67 Figure 61 Ratings for value for money, by use of canteen/cafeteria ............................................................... 67 Figure 62 Work canteen/cafeteria ratings – food provenance ......................................................................... 68 Figure 63 Work canteen/cafeteria ratings – food labelling .............................................................................. 69 Figure 64 Excellent/good ratings – net difference, by type of canteen/cafeteria ............................................ 70 Figure 65 Venues used to eat out during lunch breaks .................................................................................... 72 Figure 66 Most popular venues used to eat out during lunch breaks, by type of area .................................... 73 Figure 67 Lunchtime eating places rated as being good value for money for eat-in or takeaway food, 2015

and 2016 ........................................................................................................................................... 74 Figure 68 Lunchtime eating places most likely to be rated as good value for money for eat-in or takeaway

food, by those who eat lunch on the move and/or in high street venues........................................ 75 Figure 69 Lunchtime eating places rated as providing good quality eat-in or takeaway food, 2015 and 201676 Figure 70 Lunchtime eating places most likely to be rated providing good quality eat-in or takeaway food, by

those who eat lunch on the move and/or in high street venues ...................................................... 77 Figure 71 Reasons for using outlets other than work canteen/cafeteria, 2015 and 2016 ............................... 78 Figure 72 Facilities that employees would like, 2013, 2015 and 2016 ............................................................. 80 Figure 73 Choices employees would like to see more of in their canteen/cafeteria, 2013, 2015 and 2016 .... 81 Figure 74 Choices people would like to see more of in their canteen/cafeteria, by type of venue and usage 82 Figure 75 Choices people would like to see more of in their canteen/cafeteria, by where breakfast/lunch are

eaten ................................................................................................................................................. 83 Figure 76 Factors that would encourage greater use of workplace canteens/cafeterias, 2015 and 2016 ...... 84 Figure 77 Factors that would encourage greater use of workplace canteens/cafeterias, by canteen/cafeteria

usage ................................................................................................................................................. 85 Figure 78 Factors that would encourage greater use of workplace canteens/cafeterias, by where

breakfast/lunch are eaten ................................................................................................................ 86 Figure 79 Household expenditure on food and hot beverages, 2011-2015 (est.) ............................................ 88 Figure 80 Household consumption expenditure on out-of-home eating, 2011-2015 (est.) ............................ 88



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Introduction & Scope This report follows the YouGov Reports publications Workplace Catering 2011, Workplace Catering 2013, and Workplace Catering 2015. Areas of analysis include what and where people eat on a working day, their opinions on workplace provision and other breakfast and lunchtime outlets available outside the workplace. The report charts how much workers spend, their relevant breakfast and lunchtime habits and why (or why they don’t) eat at work.

Report coverage and methodology

For this report, YouGov Reports commissioned a survey among YouGov’s online panel, drawing on a sample of 1,080 adults aged 18+ who are employees (excluding the self-employed and those who work from their home). Throughout the report, this sample is referred to as ‘1,080 employees aged 18+’. Questions asked included the following topics of enquiry:

Current employment situation

Working patterns

Working environments

Facilities for food and drink provision

Usage of workplace canteen/cafeteria

Breakfast time habits and food & drink consumption

Lunchtime habits and food & drink consumption

Source of food eaten for breakfast & lunch

Words associated with food served in workplace canteens/cafeterias

Average spends in workplace canteens/cafeterias

Ratings on aspects of canteens/cafeterias

Factors that would encourage greater usage of canteens/cafeterias

Reasons for buying in outlets other than work canteen/cafeteria

Outlets considered as good value for money

Outlets considered as having good quality food

Facilities that are wanted at place of work.

A full list of questions that were asked in the YouGov survey is provided in the Appendix. Cross-tabulated results for all questions are available for subscribers to this report. These give a wealth of further information – please contact us on 0207 012 6063 if you would like detailed tables.

Definitions

For the purposes of further analysis in this report, a number of industries have been grouped together as follows:



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Figure 1 Definitions of employment groups used in analysis

Name Category

Retail Retail Wholesaling

Agriculture & Industry

Agriculture Construction Engineering & design Maintenance & repair Manufacturing Natural resources Scientific research Technical services

Office-based

Accounting Business services Financial services Law/legal services Media & communications Real Estate

Leisure sectors

Airlines/air travel Hotels or lodgings Other travel services Arts, entertainment or recreation Personal care & services Transportation

Source: YouGov Workplace Catering survey (29th January-3rd February 2016)



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Executive Summary

Report overview

Three main sources compete for attention for workday eating – food eaten/sourced from home, workplace canteens/cafeterias and outside outlets such as high street venues. Breakfast is highly likely to be eaten at home, but there is a significant amount of occasional eating elsewhere. Lunch (necessarily) is more likely to be eaten away from home, but significant numbers take a packed lunch with them to work. Around four in 10 have access to a workplace canteen/cafeteria. However, it is apparent across a range of results that there is a gap in the satisfaction levels between subsidised and non-subsidised outlets which results in the former being much more likely to be used. While it could be expected that non-subsidised venues would struggle with the pricing issue (compared to subsidised venues), the gap extends across a whole range of matters – and price dissatisfaction appears likely to be a driver across these. They includes standards of cooking/service, quality of ingredients, choice/variety and even cleanliness and hygiene.

Varied availability in workplace facilities

Around 21% of employees surveyed can use a subsidised canteen/cafeteria and 19% a non-subsidised one, with considerable variations according to the type of industry worked in. There has been a very slight drop in the proportion of employees who do have access compared to 2011. However, changes in working patterns and cost cutting by companies are known to have impacted on the availability of this facility. Furthermore, although a high proportion have access to a microwave and/or a kettle, this has dropped as has the availability of water coolers and/or kitchenettes, meaning that a higher proportion of employees may be reliant on either buying food and/or drink or bringing it from home.

Key facts

Those working in agriculture/industry and retail have both the highest likelihood to have a

canteen and for it to be subsidised (27%/26%).

Office-based staff are the most likely to have a non-subsidised one (24%) while those

working in leisure industries are less likely overall to have one available, although it is more

likely to be subsidised (21%) than non-subsidised (10%).

71% of employees have access to a microwave, 68% a kettle, 44% a water cooler and 42% a

kitchenette.

Breakfasts are mostly at home…

Although just over eight in 10 of the employees ever eat breakfast at home (and half do this every day) a considerable number do eat it elsewhere. Eating at one’s desk/workplace is particularly likely



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but significant numbers eat breakfast on the move, in a workplace canteen/cafeteria and/ or in a high street venue. Decisions on what to eat for breakfast are largely down to the practical factors of convenience, cost and time available but healthy choices are also important, especially for those eating at home. Breakfast cereal and/or toast are the most commonly eaten foods. Enjoyment appears to rank lower in most people’s mind for this type of meal, relative to lunch. Nevertheless, eating on the move seems to involve a choice of more indulgent (and less healthy) products while those eating in workplace canteens/cafeterias are particularly likely to mention cooked breakfasts.

Key facts

37% ever eat breakfast at their desk/workplace, 28% on the move, 22% in a workplace

canteen/cafeteria and 22% in a high street venue.

33% cite convenience as one of their three most important choices when deciding where to

buy/eat breakfast. 30% say healthy choices, 29% cost and/or time available while just 16%

cite favourite foods.

50% eat breakfast cereal at least twice a week on a working day and 33% eat toast. Hot

sandwiches are the food most eaten by those who eat breakfast on the move (47%).

…and food from home is important at lunchtime too

A significant number of employees (especially those working part-time) are able to eat lunch at home on a working day. Furthermore, although the most popular lunchtime place to eat is at a desk/workplace, the food eaten here is highly likely to be a packed lunch brought from home. Nevertheless, significant numbers eat in their workplace canteen/cafeteria, on the move and/or in a high street venue. The popularity of packed lunches and the need for convenience mean that lunchtime eating is dominated by cold sandwiches. However, hot sandwiches have become increasingly popular while those who eat on the move, in high street venues and/or in subsidised canteens/cafeterias eat a wider range of foods.

Key facts

63% of employees eat lunch at their desk/workplace, 45% at home, 43% in their workplace

canteen/cafeteria, 33% on the move and 31% in a high street venue.

30% of employees take a packed lunch to work every day and 18% do this three or four

times per week.

61% eat cold sandwiches/baguettes for lunch at least twice a week.



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Canteens/cafeterias used mostly for lunch

The most popular usage occasion for workplace canteens/cafeteria is lunch, which is also the occasion with the highest level of spending. However, only a minority use it at least three times a week, although those with a subsidised venue are more likely to do this. Usage of canteens/cafeterias for breakfast has also risen, again due to the habits of those with a subsidised venue. However, the percentage who buy snacks, hot drinks and/or cold drinks has fallen.

Key facts

Some 67% of those with access to a workplace canteen/cafeteria ever use it to buy lunch.

Just 16% do this three or more times per week. This is made up of two in five of those with a

subsidised venue but just one in 10 of those with a non-subsidised facility.

42% buy breakfast.

Canteen/cafeteria food regarded as tasty and filling…

Tasty and filling are now the most commonly associated words associated with food in workplace canteens/cafeterias. Furthermore, compared to the previous survey there has been a rise in the number who cite at least one positive word and a drop in the number who only cite negative words. However, non-subsidised users are much less likely than subsidised users to cite either tasty or fresh. Their most used popular word is filling, which without tasty alongside, suggests that the food is seen as fulfilling a purpose rather than necessarily being enjoyable.

Key facts

31% (v 24% in 2011) regard canteen/cafeteria food as tasty. Some 43% of those with a

subsidised venue say this compared to 16% of those with a non-subsidised one.

‘Filling’ has risen from 20% in 2015 to 31%. More of those with a subsidised canteen/café

say this (38%) than a non-subsidised one (23%).

…but ratings are down

Those employees with access to a canteen/cafeteria were asked how they rate it on a series of issues. Whereas the data for 2015 suggested a broad range of improvements in the ratings being given, this has not been maintained in 2016. Only the results for cleanliness & hygiene and upkeep and décor continue to show improvements on the 2013 situation, and these are at a lower level than in 2015. However, it is evident that there is a broad gap between those with a subsidised venue and those with a non-subsidised one.



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Eating out

Local sandwich bars/cafés are the most likely outside venue used by employees to eat in during their lunch break. However, supermarket cafés are most likely to be rated as good value for money and local pubs for the provision of good quality food. While almost a quarter of those with subsidised canteens/cafeterias say they do not buy food in other outlets, far fewer with non-subsidised venues say this. Furthermore, while the most common reason given by those with a subsidised facility for eating elsewhere is to get away from where they work, those with a non-subsidised venue are much more likely to say because it is cheaper.

Key facts

17% of employees eat out during their lunch break in a local sandwich bar/café, 13% in a

supermarket café and 12% in a chain sandwich bar.

20% name supermarket cafés as being good value for money and 19% regard the local pub

as providing good quality food.

23% of those with a subsidised workplace canteen/cafeteria do not buy food in other outlets

compared to 15% of those with a non-subsidised venue.

Future wish lists

Healthy snacks/options continue to feature highly in the list of what employees would like to see more of in their canteen/cafeteria. The numbers have declined since previous surveys suggesting that some progress has been made on this issue but there is obviously still work needing to be done. Cost is again still an important factor, especially among those with non-subsidised facilities. The data suggests that meal deals would be welcomed as a way to achieve this.

Key facts

22% of those with access to a canteen/cafeteria would like more healthy snacks, 20% meal

deals and 19% healthy options.

43% of those with a non-subsidised venue say cheaper prices would encourage them to use

their canteen/cafeteria more.



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Background

Lunches and breaks

“Thinking about your work and when you are free to eat, which of the following BEST describes this? Please choose one only.”

Figure 2 Impact of working hours on eating lunch, 2015 and 2016

Source: YouGov Workplace Catering surveys (21st -26th January 2015 and 29th January-3rd February 2016)

Working set hours remains the most likely working pattern, although there has been a slight rise in the number who work shifts, which is perhaps due to the impact of zero-hour contracts. C2DE employees are much more likely to be shift workers (35% vs. 11% of ABC1s). It is generally still the case that eating lunch when convenient is more likely than having to stick to set hours. However, those who work in an office are the most likely to be free to eat when they want with workers in other industries slightly more constrained – for example, 46% of workers in agriculture/industry have set times for eating. Employees were also asked how long they have for breaks during the working day: “Which of these best describes how long you have for breaks during the working day?”

2015 2016

I work set hours (i.e. 9am-5pm), but am

free to eat lunch when it’s convenient30% 29%

I work set hours (i.e. 9am-5pm) with set

lunch times20% 21%

I work shifts, and am free to eat when it’s

convenient9% 14%

I work shifts, with set times when I am

allowed to eat8% 7%

I don’t work set hours, and am free to eat

lunch when it’s convenient18% 19%

I don’t work set hours but have set lunch

times2% 2%

I don’t eat lunch during my work hours

(i.e. I work nights)5% 4%

Other 5% 4%

Don’t know 1% 0%

2015 2016

I work set hours (i.e. 9am-5pm), but am free to eat lunch when it’s convenient

30% 29%

I work set hours (i.e. 9am-5pm) with set lunch times

20% 21%

I work shifts, and am free to eat when it’s convenient

9% 14%

I work shifts, with set times when I am allowed to eat

8% 7%

I don’t work set hours, and am free to eat lunch when it’s convenient

18% 19%

I don’t work set hours but have set lunch times

2% 2%

I don’t eat lunch during my work hours (i.e. I work nights)

5% 4%

Other 5% 4%

Don’t know 1% 0%

Base: employees aged18+ (2015 – 1,016, 2016 – 1,080)

62% can eat when they choose to



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Figure 3 Time allowed for breaks during the working day, 2015 and 2016


The number of those who say they have up to 30 minutes for breaks during the working day has risen while the number of those who have longer than 45 minutes has fallen slightly. However, this ‘up to 30 minutes’ growth has occurred in the context of a fall in the number of people saying they have no time allowed. Longer breaks are most likely to be mentioned by those who work set hours and have a set lunch break (43% have over 45 minutes). Part-time workers are generally less likely to have long breaks and are also among the most likely to eat at their desk/on the go. Among full-time employees those who stick to their set hours are the most likely to take more than 46 minutes a day. In contrast, around one in five (19%) of those who often work late eat at their desk/on the go.

Working environments

“Approximately, how many other people are employed at your workplace?”

Base: UK employees aged 18+ (2015 – 1,016, 2016 -1,080)

+7 % points for those who

have up to 45 mins



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Figure 4 Number of people employed at workplace

Less than 10 15%

11-25 11%

26-50 11%

51-100 12%

101-250 12%

251-500 8%

501-750 4%

751-1,000 3%

1,001-1,999 4%

2,000+ 13%

Don't know 7%

Base: 1,080 employees aged 18+


“And how would you best describe the surroundings of where you work?”

Figure 5 Workplace surroundings, 2015 and 2016

2015 2016

London 11% 12%

A busy city (excluding London) 23% 20%

A small town 27% 30%

An industrial estate 11% 10%

Suburban 13% 14%

Rural 10% 8%

Other 5% 6%

Don't know 1% 0%

Base: employees aged 18+ (2015 – 1,016, 2016 – 1,080)


Responses were very similar to those in 2015 with the majority working in urban environments. Amongst respondents, ABC1s are the most likely to work in London (17% vs. 5%), while C2DEs are more likely to work in suburban areas and rural areas.



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Eating During the Working Day

Key findings

Facilities available

“Which of the following, if any, do you have available in your workplace? Please choose all that apply.”

•21% have access to a subsidised cafeteria or canteen and 19% a non-subsidised one.

•DIY facilities are common - especially microwaves and kettles.

Four in 10 of the employees have a canteen/cafeteria

•83% ever eat breakfast at home and half do so every day.

•But 37% sometimes have it at their desk/workplace, 28% on the move, 22% in the canteen and 22% in a high street venue.

Breakfast tends to be at home

•63% eat lunch at their desk/workplace, often brought from home.

•61% eat cold sandwiches/baguettes but hot ones are becoming more popular.

Packed lunches are important



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Figure 6 Food/drink facilities available in workplace, 2011, 2013, 2015 and 2016

2011 2013 2015 2016

Microwave na na 78% 71%

Kettle 65% 72% 76% 68%

Water cooler 50% 52% 48% 44%

Kitchenette 50% 55% 57% 42%

Vending machine selling drinks and snacks

36% 40% 38% 33%

Subsidised canteen/cafeteria 22% 22% 17% 21%

Non-subsidised canteen/cafeteria 21% 20% 18% 19%

Dining area for management/clients

8% 7% 8% 9%

Vending machine that dispenses free drinks

10% 9% 10% 7%

Mobile van/lunch delivery service na na 7% 5%

‘Tea lady’/‘sandwich man’ selling drinks, sandwiches, etc.

5% 7% 3% 5%

Sandwich delivery service 10% 14% 6% 3%

Bar for the sale of alcoholic drinks 5% 4% 4% 2%

None of these 6% 6% 4% 10%

Don't know 1% 0% 1% 1%

Base: employees aged 18+ (2011–1,203; 2013-1,162; 2015-1,016: 2016-1,080)

Source: YouGov Workplace Catering surveys (9th-12th September 2011, 10th-15th September 2013, 21st -26th January 2015 and 29th January-3rd February 2016)

A high proportion of employees have access to a microwave and/or a kettle although the proportions have dropped since the previous survey. A further indication that ‘DIY’ facilities are becoming less widely available can be seen in the drops in access to water coolers and/or kitchenettes. Access to vending machines has also dropped. Just under four in 10 of the employees (38%) have access to a workplace canteen/cafeteria, with slightly more people mentioning a subsidised venue than a non-subsidised one. The type of industry worked in strongly affects the access to workplace canteens. Those working in agriculture/industry and retail have the highest likelihood to have a subsidised canteen, while those based in an office are more likely to have access to a non-subsidised canteen.



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Figure 7 Access to subsidised and non-subsidised workplace canteen/cafeteria, by type of industry worked in

Retail: 129, Agriculture/industry: 122, Office Based: 104, Leisure: 110 Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

Workplace canteens are more prevalent among those who work in larger environments, especially over 250 employees (64%). Overall, those working in cities (43%), and notably London (57%), or on an industrial estate (44%) are the most likely to have access to canteens, while rural/small town workers are the least likely. London workers are markedly more likely to have a non-subsidised canteen/cafeteria compared to average (32% vs. 19%). Part-time workers are much less likely to have a canteen/cafeteria available (30% vs. 41% full-time), although one in five do have access to a subsidised venue.




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Figure 8 Access to subsidised and non-subsidised workplace canteen/cafeteria, by type of area worked in

London: 128, An industrial estate: 110, A busy city (excl. London): 220, Suburban: 153, Small town: 321, Rural: 83 *small sub-sample, please treat results with caution Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

Breakfast habits

“Still thinking about BREAKFAST on a working day, which of the following describes where you eat breakfast on a working day, and how often do you do so?”




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Figure 9 Breakfast habits on a working day - % ever eating at each location


Breakfast continues to be highly home-focused, with just over eight in 10 ever eating it at home. However, as the more detailed results (below) show, only half of employees do this every day (as was also the case in 2015). This means that other venues for eating breakfast are significant, albeit used on a less regular basis.

Figure 10 Breakfast habits on a working day, by frequency

Every day

3-4 times a week

1-2 times a week

Less than once a week

Less than once a month Never

Don’t know

At home 50% 13% 11% 3% 5% 16% 1%

At work at desk/workplace

8% 6% 8% 6% 9% 62% 2%

On the move 1% 2% 7% 5% 14% 70% 2%

At work in canteen/cafeteria

2% 1% 7% 4% 8% 77% 1%

In a high street venue

0.4% 1% 4% 4% 13% 77% 1%



Breakfast is most likely to be eaten home every day by over-25s, and especially by over-55s (57%). Women of this age are much more likely to do so than men (64% vs. 48%), with the high proportion of part-time employees in this age group likely to contribute to this fact. ABC1s are most likely to eat at their desk/workplace with 45% ever doing so (vs. 26% of C2DEs). Those who tend to work late are prone to doing this (46%) but it is also very likely to apply to those who work in London (55%) and other busy cities (44%).




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Eating on the move is also popular among those who work in London (41%) and/or often work late (37%). Eating on the move is also more likely among younger people. Those with a subsidised canteen are especially more likely to eat breakfast at their work cafeteria (44% vs. 30% with a non-subsidised canteen/cafeteria). Breakfast eating in the canteen is also more likely among those who work shifts (30%) and thus may be at work during these hours. For example 32% of retail workers do this, as do 27% of workers in agriculture/industry. It is also notable that many of those with a canteen seem to use it as well as (rather than instead of) other types of breakfast eating. Indeed, 56% of those with a subsidised venue and 69% with a non-subsidised café never eat breakfast in their canteen/cafeteria. Furthermore, those with a non-subsidised venue are particularly likely to eat at their desk/workplace.

Figure 11 Breakfast habits on a workday, by access to workplace canteen/cafeteria

All

Subsidised canteen/cafeteria

Non-subsidised canteen/cafeteria

At home 83% 83% 78%

At work at desk/workplace 37% 39% 49%

On the move 28% 30% 31%

At work in canteen/cafeteria 22% 44% 30%

In a high street venue 22% 25% 19%

Base: 1,080 employees aged 18+ Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

Those who eat in other places are highly likely to also eat breakfast at home, but do so on a less regular basis.

Source of breakfast foods

“Thinking about your working days, how often do you use the following to buy BREAKFAST foods – whether you eat breakfast at home, on the move or at work?”

Breakfast eating out of home is on the rise generally. While this is often a weekend occasion, it is clear that many do this on a workday as well, making this meal a clear target for workplace catering provision (the supply of breakfast being an incentive to reach the workplace earlier, for example).



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Figure 12 Where breakfast foods are purchased - % ever buying from each location


Supermarkets are the most usual source of breakfast food with two-thirds mentioning them. The fact that this tends to be not on a very frequent basis fits in with the general tendency to buy food for more than one day at a time when grocery shopping. Local shops are also popular but are only used occasionally. Fast food outlets, cafés, and/or coffee shops are mentioned by just under three in 10 while other outlets have a lower level of usage, which is predominantly based on doing so less than once a month.




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Figure 13 Where breakfast foods are purchased, by frequency

Every day

3-4 times a week

1-2 times a week



Don’t know

Supermarket 6% 4% 22% 22% 11% 33% 1%

Local shop (e.g. bakery, convenience store)

1% 1% 8% 13% 16% 59% 1%

Fast food outlet (e.g. McDonald’s)

0% 1% 3% 6% 18% 69% 2%

Café 0% 1% 2% 6% 18% 71% 2%

Coffee shop (e.g. Costa, Starbucks)

1% 1% 3% 7% 14% 72% 2%

Workplace canteen/cafeteria

2% 2% 5% 5% 8% 75% 2%

Sandwich chain (e.g. Pret a Manger)

0% 0% 3% 4% 11% 79% 2%

Restaurant 0% 0% 2% 4% 12% 79% 3%

Garage/service station 0% 1% 2% 5% 9% 82% 2%

Train/bus/coach station outlet/or on board

0% 0% 2% 2% 11% 83% 2%

Pub 0% 0% 2% 4% 8% 83% 2%

Vending machine 1% 1% 3% 3% 5% 85% 2%



Among those who have a workplace canteen available, a much higher proportion mention this as a source of purchase (47% with a subsidised venue and 37% with a non-subsidised one). Nevertheless, usage is mainly occasional and supermarkets remain the most likely outlet to be used, especially among those with a non-subsidised venue (73%).

Factors affecting breakfast choices

“Still thinking about BREAKFAST on a working day, which of the following are most important to you when deciding where to buy and/or eat breakfast? Please choose up to three.”



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Figure 14 Factors which influence choice of where to buy and/or eat breakfast


The practical factors of convenience, cost and the time available are high up the rankings of what consumers see as important, but healthy choices also feature alongside these. The top factors give the impression that breakfast is perhaps more about getting fuel to start the day rather than enjoyment. Those who eat breakfast in places outside of home are more likely than at-home eaters to mention convenience, cost and/or time available. They are also more prone to cite favourite foods and/or impulse buys and less likely to mention healthy choices.

Breakfast food and drink

“Which of the following food and drink products, if any, do you often have at least TWICE a week for breakfast on a working day? Please choose all that apply.”


With time at a premium, enjoyment may be less of an issue on workday breakfasts. A key to driving more out-of-home consumption may be to offer ‘food for pleasure’ without sacrificing convenience.



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Figure 15 Food eaten at least twice a week for breakfast on a working day, 2011, 2013, 2015 and 2016

2011 2013 2015 2016

Breakfast cereal 56% 52% 54% 50%

Toast 39% 38% 38% 33%

Fruit n/a 22% 22% 21%

Yoghurt n/a n/a 13% 15%

Bread/rolls 8% 10% 8% 11%

Cooked breakfast, e.g. bacon, sausage, egg

8% 9% 8% 10%

Breakfast biscuits na na 9% 10%

Croissants, pastries, etc. 8% 7% 5% 7%

Base: employees aged 18+ (2011–1,203; 2013-1,162; 2015-1,016; 2016-1,080)


Breakfast cereal remains by far the most popular type of food with toast and/or fruit also widely eaten. However, the long-term trend suggests a drift away from both breakfast cereal and toast. Furthermore, these items are less likely to be eaten by those aged 18-24. While to an extent this is because this group are the least likely to have breakfast at home, comparison with the data from the 2011 survey shows the most significant fall in eating these products has taken place amongst this group. Thus there is a strong inference that cereal and toast are falling out of favour with the young. Only one in 10 eat a cooked breakfast and fewer than this have croissants and other pastries, reinforcing the view expressed above that weekday breakfasts are less about indulgence. Breakfast cereal is most popular among those who eat breakfast at home, and especially among those who do this every day (67% eat cereal). Eating toast for breakfast is also very widespread among at-home eaters (38%) but it is also very popular among those who eat in high street venues (41%) and/or workplace canteens/cafeterias (42%). Cooked breakfasts are also more likely to be mentioned by those who eat in high street venues (20%), and particularly those who eat at a workplace canteen/cafeteria (25%). This is especially likely to be the case among those who eat breakfast in their canteen at least once a week (37%).



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Figure 16 Food eaten at least twice a week on a working day, by those who eat breakfast at home, on the move, in high street venues, workplace canteens/cafeterias and/or at work at desk/workplace

At home On the move

High street venue

Workplace Canteen

At work at desk/

workplace

Breakfast cereal 57% 41% 43% 44% 39%

Toast 38% 37% 41% 42% 34%

Fruit 22% 23% 24% 27% 23%

Yoghurt 17% 15% 21% 22% 19%

Bread/rolls 11% 21% 23% 22% 17%

Cooked breakfast, e.g. bacon, sausage, egg

11% 17% 20% 25% 15%

Breakfast biscuits 10% 19% 19% 21% 18%

Croissants, pastries, etc. 7% 13% 15% 14% 10%



Breakfast food on the move

“Do you eat any of the following hot food items when you have breakfast on the move? Please choose all that apply.”



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Figure 17 Foods eaten for breakfast on the move - % ever eating each food


Hot sandwiches are by far the most popular item mentioned, especially by men (56% vs. 35% of women). However, toast and hot pastries are also popular, with the latter especially likely to be eaten by women (36% vs. 23% of men). The number of people who mention non-breakfast type food is also quite high, with men especially likely to do this (22% mention fast food). Together with the popularity of hot sandwiches and pastries, it suggests that health considerations are not to the fore when buying breakfast on the go.

Drinks at breakfast time

“Which of the following food and drink products, if any, do you often have at least TWICE a week for breakfast on a working day? Please choose all that apply.”

Base: 307 employees aged 18+ who eat breakfast on the move

With healthy choices a key breakfast consideration (see the Factors which influence choice of where to buy and/or eat breakfast data, above) there would seem to be a greater possible role for healthier foods that can be eaten on the go.



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Figure 18 Drinks consumed at least twice a week for breakfast on a working day, 2011, 2013, 2015 and 2016

2011 2013 2015 2016

Tea 43% 39% 46% 39%

Coffee 33% 31% 33% 32%

Fruit juice/smoothie 24% 16% 14% 16%

Cold carbonated drink, e.g. cola 3% 4% 3% 4%

Hot chocolate 2% 2% 2% 3%



Tea remains the most popular breakfast drink. However, the proportion mentioning it has fluctuated, with a decline showing compared both to the previous and the earliest survey. In comparison, coffee drinking has remained broadly stable. Both tea and coffee are less popular among the youngest group but they remain the most widespread type of beverage drunk. While tea is more popular than coffee among those who eat breakfast at home (43% vs. 32%), coffee consumption is more significant among those who eat breakfast elsewhere, especially among those who use high street venues (45%), demonstrating the continued impact of the coffee chains.

Lunchtime eating

“Still thinking about LUNCH on a working day, which of the following describes where you eat lunch on a working day, and how often do you do so?”



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Figure 19 Lunch habits on a working day - % ever eating at each location


The most likely place to eat lunch is at a desk/workplace, with over six in 10 (63%) saying they ever do this. Furthermore it is also the most likely place to eat at frequently, with 22% doing this every day. While those who work late are the most likely to eat lunch at their desk (78%), it is those who stick to their set hours who are more prone to do it every day (30%). This may reflect that those who do not work late compensate by not taking lunch away from the office. It is also likely to reflect the popularity, which will be discussed later in this section, of bringing a packed lunch to work. Eating at a desk/workplace is most popular with office workers (81%) as it may be less practical for workers in other types of environment. Over four in 10 (45%) say they ever have lunch at home on a working day, although those who work part-time are much more likely to say this (65% vs. 36% of those who work full-time). It is also more likely to be the case among shift workers (52%) and those who don’t work set hours (53%), as well as those who work in suburban/rural areas (52%) and thus may have time to go home during their lunch break. Many of those who eat lunch at home tend to do so regularly, with 19% saying they have lunch at home at least three times a week. A third of workers say they eat their lunch on the move, with those who work full-time and often work late being the most prone to doing this (47%). It is also more likely among those who work in leisure sectors (42%) and those who work in London (45%). However, most of those who eat on the


Eating at a desk/workplace is not just about a lack of time for lunch – it is also done by many for purely practical reasons. Where canteens/cafeterias allow workers to bring their packed lunches in, they may be able to sell other items/drinks to go alongside it.



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move only do so on an occasional basis, with 20% of workers eating on the move less than once a week. A similar proportion eat in a high street venue (33%) and again infrequent involvement is the norm. Those who work long hours are again more likely to do this (40%), but are no more likely to do it regularly than other workers. London workers (41%) are also more likely to eat in a high street venue.

Figure 20 Lunch habits on a working day, by frequency

Every day

3-4 times a week

1-2 times a week



Don’t know

At work at my desk/workplace

22% 19% 13% 4% 6% 35% 1%

At home 9% 9% 15% 5% 6% 54% 1%

At work in canteen/cafeteria

10% 10% 10% 6% 8% 55% 1%

On the move 2% 3% 8% 6% 13% 66% 2%

In a high street venue 1% 1% 6% 8% 17% 67% 2%



While some 43% of the respondents as a whole say they eat lunch in a workplace canteen/cafeteria, this rises to 57% among those with a non-subsidised facility and to 72% among those with a subsidised venue. Those with a subsidised venue are also much more likely to be regular users.

Packed lunch usage

“How often do you take a packed meal to work?”



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Figure 21 Frequency of taking a packed meal to work


Some three-quarters of employees ever take a packed lunch to work, with almost half (48%) doing so at least three times per week. Those working on an industrial estate are the most likely to take a packed lunch to work (86%). On the other hand, those who don’t have breaks during the day (61%) are slightly less likely to do so, suggesting that their lack of time extends to food preparation before work. As would be expected, there is a clear link between bringing a packed lunch and eating at one’s desk/workplace. Among those who eat at their desk/workplace every day, 59% take a packed lunch every day. Those with a workplace canteen/cafeteria are just as likely as other consumers to bring a packed lunch to work, with those who have a non-subsidised venue actually being among the most likely to ever do so (81%) and to do so regularly (55% of this group do this at least three times per week).




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Figure 22 Frequency of eating lunch in a workplace canteen/cafeteria, by those with a venue available


However, as with breakfast, those with access to a workplace canteen/cafeteria are still likely to often eat lunch elsewhere.

Source of lunchtime foods

“Thinking about your working days, how often do you use the following to buy LUNCH foods – whether you eat lunch at home, on the move or at work?”




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Figure 23 Where lunchtime foods are purchased - % ever buying from each


Supermarkets again dominate food sourcing, as with breakfast. In this case this reflects the significance of packed lunches as well as the number who eat at home. However, as can be seen in the more detailed data below, there is also a high proportion of respondents who buy food there every day reflecting the fact that supermarkets are also used to buy food to eat immediately for lunch (i.e. not just during a main grocery shopping session). Local shops are again important although their usage is most likely to be occasional. Despite the pre-eminence of these two types of outlets, there is a wide level of usage of other types, especially when compared to the breakfast pattern. However, use is strongly skewed towards occasional purchasing.




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Figure 24 Where lunchtime foods are purchased, by frequency

Every day

3-4 times a week

1-2 times a week



Don’t know

Supermarket 6% 9% 28% 16% 15% 25% 2%

Local shop (e.g. bakery, convenience store)

0.3% 2% 11% 16% 20% 48% 3%

Café 0.1% 1% 4% 9% 19% 65% 3%

Fast food outlet (e.g. McDonald’s)

0.1% 1% 3% 7% 18% 67% 4%

Workplace canteen/cafeteria

3% 4% 7% 5% 9% 68% 4%

Coffee shop e.g. (Costa, Starbucks)

0.2% 1% 5% 5% 17% 68% 3%

Sandwich chain (e.g. Pret a Manger)

0.1% 1% 5% 6% 16% 69% 3%

Pub 0% 1% 2% 4% 19% 71% 3%

Restaurant 0% 1% 2% 5% 17% 73% 3%

Garage/service station 0.2% 1% 3% 3% 10% 79% 2%

Train/bus/coach station outlet/or on board

0% 0.3% 1% 2% 11% 82% 3%

Vending machine 0.2% 1% 2% 3% 7% 83% 4%



Those who have access to a workplace cafeteria/canteen are likely to mention it as a source of lunchtime food (57%), with those who have a subsidised venue especially likely to do so (63%), and to do so more regularly. However, consumers with access to a canteen are still likely to mention other sources of lunch, with supermarkets more likely to be used than the cafeteria/canteen. However, those with subsidised canteens/cafeterias are less likely than those with non-subsidised facilities to use supermarkets (68% vs. 75%), local shops (42% vs. 51%) and/or cafés (33% vs. 37%).



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Figure 25 Where lunch foods are purchased, by those with access to a workplace canteen/cafeteria

Subsidised canteen/cafeteria

Non-subsidised canteen/cafeteria

Supermarket 68% 75%

Workplace canteen/cafeteria 63% 51%

Local shop (e.g. bakery, convenience store) 42% 51%

Café 33% 37%

Fast food outlet (e.g. McDonald’s) 32% 31%

Sandwich chain (e.g. Pret a Manger) 29% 30%

Pub 28% 27%

Coffee shop e.g. (Costa, Starbucks) 28% 31%

Restaurant 26% 31%

Vending machine 18% 12%

Train/bus/coach station outlet/or on board 16% 15%

Garage/service station 15% 16%

Base: 414 employees aged 18+ with access to a workplace canteen/cafeteria


Those who eat lunch in high street venues are the most likely to purchase their food in many of these outlets, with supermarkets and local shops the most popular. 70% mention cafés, far more than any other group. Those who eat at home, in a workplace canteen and/or at their desk/workplace are generally less likely to mention these outlets, although usage of supermarkets remains common across all groups.

Factors affecting lunchtime choices

“Still thinking about LUNCH on a working day, which of the following are most important to you when deciding where to buy and/or eat lunch? Please choose up to three.”



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Figure 26 Factors which influence choice of where to buy and/or eat lunch


The picture is very similar to the responses regarding breakfast, although there is a much higher level mentioning convenience and cost. Like breakfast, it seems that workday lunches are largely viewed as a need to eat rather than as an opportunity to enjoy oneself. Nevertheless, more than one in five (21%) cite favourite foods, with the youngest workers most likely to do this (18-24s: 28%). Convenience and cost are more likely to be cited by those eating in places outside of home, with those eating at their desk/workplace or on the move especially likely to do this (convenience: 53%, cost: 44% for each). Time available is also key, particularly among those who eat on the move (41%). However, it is those who eat in the high street who are most likely to mention favourite foods (27%) or impulse decisions (12%), while those who eat at their desk frequently (three or more times per week) are the most likely to mention healthy choices (39%).

Food and Drink choices

“Which of the following food and drink products, if any, do you often have at least TWICE a week for lunch on a working day? Please choose all that apply.”




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Figure 27 Foods eaten at least twice a week for lunch, 2013, 2015 and 2016

2013 2015 2016

Cold sandwich/baguette 61% 62% 61%

Hot panini 5% 3% 5%

Hot/toasted sandwich 5% 6% 10%

Filled wrap/flatbread 9% 8% 8%

Soup 18% 24% 26%

Jacket potato 7% 6% 9%

Chips 6% 5% 6%

Burger 2% 2% 4%

Pizza 2% 2% 4%

Pasta 10% 10% 11%

Salad 25% 18% 22%

Ethnic food, e.g. Indian, Chinese, etc. 2% 2% 5%

Savoury pastry (e.g. pie, sausage roll, quiche, etc.) 6% 4% 9%

Fresh fruit 36% 35% 38%

Cake or sweet pastry 8% 11% 11%

Savoury snack, e.g. crisps 24% 24% 24%

Bread, e.g. rolls (i.e. not a sandwich) 10% 13% 10%

Savoury baked snack (e.g. quiche, sausage rolls, etc.) 6% 7% 7%

Chocolate or confectionery 15% 15% 13%

Biscuit or cookie 15% 15% 12%

Cold cooked meat (e.g. roast chicken) 10% 9% 12%

Yoghurt 19% 17% 15%

Deli meats (e.g. ham, pastrami, salami) 6% 5% 6%

Tinned fish, e.g. tuna fish, salmon 7% 6% 8%

Sushi 2% 2% 2%

Dried fruit or nuts 6% 9% 6%

Fried chicken 2% 1% 3%

Fried fish 2% 1% 2%

Kebab 1% 1% 1%

Hot meat products (e.g. chicken wings, ribs) 2% 2% 3%

Other meal containing meat 5% 4% 6%

Other vegetarian meal 3% 4% 5%

Base: employees aged 18+ (2013-1,162; 2015-1,016; 2016-1,080)

Source: YouGov Workplace Catering surveys (10th-15th September 2013, 21st -26th January 2015 and 29th January-3rd February 2016)

The prevalence of packed lunches is reflected here in the dominance of sandwiches, with over seven in 10 (71%) of those who have a packed lunch three or more times a week mentioning cold sandwiches. Nevertheless, there is an indication that hot sandwiches are becoming more popular. Hot/toasted sandwiches are particularly likely to be mentioned by those who eat on the move (17%) and in high street venues (20%).



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Figure 28 Type of sandwiches eaten, by those who eat lunch at home, on the move, in high street venues, workplace canteens/cafeterias and/or at work at desk/workplace

At home On the move

High street venue

Workplace Canteen

At work at desk/

workplace

Base: employees 481 356 339 468 684

Cold sandwich/baguette 59% 63% 63% 61% 64%

Hot panini 5% 9% 10% 8% 6%

Hot/toasted sandwich 13% 17% 20% 12% 12%

Filled wrap/flatbread 8% 14% 13% 10% 10% Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

The relatively high level of consumption of fruit (38%) could indicate that the priority given by consumers for healthy choices (mentioned above) may actually influence what they choose. The increased interest in soup over the last two years and a slight rise in salad consumption over the last year could also reflect this. However, there is still a significant level of eating of non-healthy food, notably savoury snacks (24%) and sweet snacks (24%), i.e. cake, confectionery and/or biscuits. Soup is particularly likely to be mentioned by those who have lunch at home (31%) but also those who eat in high street venues (34%). Eating on the move or in high street venues often seems to involve snack products – 31% eat savoury snacks while 34% mention at least one sweet snacking item. Those who eat in a high street venue are the most prone to citing fast food items (18% vs. 10% overall). Women seem to have a healthier lunchtime diet than men, being more likely to mention soup, jacket potatoes, salad, fresh fruit and yoghurt, and less likely to eat fast food. However, they are also the most likely to eat savoury and sweet snacks.

Preferred cuisines

“Which, if any, of the following types of cuisines do you like to eat at lunchtime on a working day? Please choose all that apply.”

Hot paninis/sandwiches are a perfect way to add value to sandwiches and compete against packed lunches. Yet workplace canteens/cafeterias need to look at what they offer as their levels of consumption are lower than on the high street.



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Figure 29 Cuisines liked at lunchtime on a working day

Traditional British 42%

Italian 12%

Chinese 8%

Indian 7%

Mexican 5%

Thai 4%

Japanese 4%

Fusion foods 3%

Turkish 1%

Lebanese 1%

Other European 4%

Other 11%

I don’t really think about the cuisine – I just like specific dishes 35%

Don’t know 8%



Traditional British is the most popular response. However, the fact that many people don’t think about it demonstrates the extent to which different types of cuisine have blended into current tastes. Of the other specific cuisines listed, Italian is the most popular (12%), especially among those aged 25-34 (20%). Those who eat in a high street venue are the most likely to cite traditional British (49%) but are also the most likely to cite Italian (22%).

Dietary/Ethical considerations

“Which, if any, of the following are important to you when buying food or eating during the working day? Please choose all that apply.”



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Figure 30 Dietary/ethical considerations when buying food for eating during the working day

Free-range 13%

Fair trade 7%

Vegetarian/Vegan 6%

Red Tractor 6%

Organic 5%

Gluten-free/other allergen-free 4%

Kosher/Halal 1%

SALSA 1%

MSC 1%

None of these 74%



The vast majority of workers do not take any of these ethical or dietary factors into consideration. Free-range is the most commonly selected factor (13%). It is also notable that 18% of those aged 18-24 mention vegetarian/vegan. Those who eat lunch on the move and in high street venues are the most likely to mention one of these issues, with increased levels of concern particularly evident for free-range. “Compared to regular prices, how much extra are you willing to pay for such food?”

Figure 31 Willingness to pay extra for food with ethical/specific dietary credentials


Almost a quarter (23%) of those who were interested in these types of foods are not willing to pay any extra for them. Those who are willing to do this are mostly split between those who will pay up to 2% more and those who will pay 2-5% more. Only 14% are willing to go above this.

Base: 285 employees aged 18+ who take into account dietary/ethical considerations when buying food



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Drinks at lunchtime

“Which of the following food and drink products, if any, do you often have at least TWICE a week for lunch on a working day? Please choose all that apply.”

Figure 32 Drinks chosen at least twice a week for lunch on a working day, 2011, 2013, 2015 and 2016

2011 2013 2015 2016

Hot drinks, e.g. tea, coffee, etc. 45% 31% 40% 31%

Carbonated drinks, e.g. Coca-Cola, Pepsi 15% 15% 13% 12%

Fruit juices/smoothies 16% 10% 7% 7%

Beer/lager/cider 1% 1% 0% 1%

Wine 1% 1% 1% 0%

Other alcoholic drink 0% 0% 0% 0%



Hot beverages continue to be the most popular drinks category, but have dropped back to the levels seen in 2013 (31%). However, consumption of carbonated drinks has remained virtually stable, while fruit juices/smoothies declined since 2011 but have levelled out in more recent years. It is likely that many people drink bottled water or water from water coolers with their lunch (44% of employees have access to a water cooler). Very few people (1%) say they drink alcohol at lunchtimes at least twice a week.



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Workplace Canteen/Cafeteria Usage

Key findings

Breakfast foods

“How often, if at all, do you use your workplace canteen/cafeteria to buy the following? – Breakfast foods.”

Figure 33 Frequency of usage of workplace canteen/cafeteria to buy breakfast foods

Every day 3%

3-4 times a week 3%

1-2 times a week 13%

Less than once a week 8%

Less than once a month 15%

Never 58%


Source: YouGov Workplace Catering surveys (29th January-3rd February 2016)

Using workplace canteens/cafeterias is mainly drawn from infrequent usage. Men are the most likely to buy breakfast foods (46% vs. 37% of women) and they are also more prone to doing it at least once a week (23% vs. 15%). Full-time workers who work late are also the most likely users of a workplace canteen/cafeteria for breakfast (50%).

• 42% ever use their canteen/cafeteria for breakfast with an average spend of £3.36.

• Those with subsidised facilities are more likely to go at least once a week (25% vs. 13%).

Breakfast

• Lunchtime is the most popular usage - 57% with an average spend of £6.19.

• 39% of those with a subsidised venue go there at least once a week (vs. 24%).

Lunch

• 28% buy other meals.

• 46% buy snacks, 47% buy hot drinks and 43% buy cold drinks.

Other purchasing



43

Those with a subsidised venue are much more likely to use it for breakfast than those with a non-subsidised one (48% vs. 35%), with the difference mainly occurring in regular usage (24% vs. 13% at least once a week).

Figure 34 Frequency of usage of workplace canteen/cafeteria to buy breakfast foods, by subsidised status


Breakfast food choices

The figure below compares foods eaten at least twice a week by:

- those who use their canteen/cafeteria to buy breakfast foods; and - the responses of all the employees surveyed.

4%6%

15%

9%

15%

52%

2% 1%

11%8%

14%

65%

0%

10%

20%

30%

40%

50%

60%

70%

Every day 3-4 times aweek

1-2 times aweek

Less thanonce a week

Less thanonce amonth

Never

Subsidisedcanteen/cafeteria

Non-subsidisedcanteen/cafeteria

Time is a key factor at breakfast and it may be worth considering whether food can be ordered and paid for in advance of arrival, perhaps via an app. Of course, the difference between subsidised and non-subsidised venues suggests that pricing is also a key factor.



44

Figure 35 Foods eaten for breakfast at least twice a week, by those who use their workplace canteen/cafeteria to buy breakfast foods vs. all respondents

All

Any breakfast

users – sub

Any breakfast

users – non-sub*

Base: employees 1,080 109 70

Breakfast cereal 50% 51% 43%

Toast 33% 51% 35%

Fruit 21% 29% 22%

Yoghurt 15% 25% 24%

Bread/rolls 11% 16% 26%

Cooked breakfast, e.g. bacon, sausage, egg 10% 22% 19%

Breakfast biscuits 10% 16% 22%

Croissants, pastries, etc. 7% 10% 20% *small sub-sample Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

Those who buy breakfast in a subsidised workplace canteen/cafeteria are more likely to eat breakfast cereal, toast, fruit and yoghurt. Those using either type of canteen/cafeteria are much more likely than workers in general to eat cooked breakfasts.

Lunch foods

“How often, if at all, do you use your workplace canteen/cafeteria to buy the following? – Lunch foods.”

Cooked breakfasts are an important aspect of canteen/cafeteria fare and may mean that breakfast there is seen as an enjoyable treat rather than an every day experience. However this could drive more regular usage through the promotion of other types of breakfast to people when they come in for their cooked breakfast fix.



45

Figure 36 Frequency of usage of workplace canteen/cafeteria to buy lunch foods

Every day 7%

3-4 times a week 9%




Never 33%



More people use workplace canteens for lunch than breakfast. It is also the case that more people do so regularly, yet there is still a significant number of people who only do so occasionally. Men are more likely than women to use the canteen/cafeteria for lunch at least one a week (37% vs. 28%). Those who often work late are also more likely to ever do so (76%) and 22% do so at least three times a week. Around six in 10 of both full-time workers who stick to their hours (61%) and part-time workers (64%) use a canteen/cafeteria for lunch, but the former are most likely to do so on a slightly more frequent basis (15% vs. 6% at least three times a week).

Figure 37 Usage of workplace canteens for lunch vs. breakfast





46

Figure 38 Frequency of usage of workplace canteen/cafeteria to buy lunch, by subsidised status

Base: 414 employees aged 18+ with access to a workplace canteen/cafeteria Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

Lunch food choices

The figure below compares foods eaten at least twice a week by:

- those who use their canteen/cafeteria to buy lunch foods; and - the responses of all the employees surveyed.

9%11%

19%

13%

20%

27%

4%6%

14% 13%

22%

40%

0%

5%

10%

15%

20%

25%

30%

35%

40%

45%


1-2 times aweek

Less thanonce a week

Less thanonce a month

Never





47

Figure 39 Most popular choices for lunch at least twice a week, by those who use their workplace canteen/cafeteria to buy lunch foods vs. all respondents

All Any lunch

users – sub Any lunch users

– non-sub

Base: employees 1,080 166 121

Cold sandwich/baguette 61% 58% 70%

Fresh fruit 38% 36% 37%

Soup 26% 31% 28%

Savoury snack, e.g. crisps 24% 17% 27%

Salad 22% 29% 23%

Hot sandwiches/paninis and/or wraps 18% 28% 32%

Yoghurt 15% 18% 13%

Chocolate or confectionery 13% 10% 18%

Biscuit or cookie 12% 7% 18%

Cold cooked meat (e.g. roast chicken) 12% 14% 9%

Pasta 11% 19% 8%

Cake or sweet pastry 11% 11% 18%

Bread, e.g. rolls (i.e. not a sandwich) 10% 18% 7%

Any fast food 10% 18% 14%

Savoury pastry (e.g. pie, sausage roll, quiche, etc.) 9% 12% 8%

Jacket potato 9% 18% 12%


Generally those who use subsidised venues are more likely than workers as a whole and those who use non-subsidised venues to buy meals/hot dishes – notably salad, yoghurt, pasta, bread and/or jacket potatoes. Those with a non-subsidised venue, on the other hand, are more likely to eat cold sandwiches (and to a lesser extent hot sandwiches/paninis and/or wraps) and/or snack products.

Other meals

“How often, if at all, do you use your workplace canteen/cafeteria to buy the following? – Other meals.”

Non-subsidised users are much more likely to be eating the type of items that can be brought in a packed lunch. Canteens/cafeterias may benefit from promoting items that cannot be so easily brought from home.



48

Figure 40 Usage of workplace canteens/cafeterias for other meals


Fewer respondents use their workplace canteen/cafeteria to buy meals other than breakfast/lunch. Furthermore, although 27% of workers with access to a canteen/cafeteria use it for other meals, usage is mainly occasional, with only 7% of workers using it in this way once a week or more. Those who work shifts, and therefore may be at their place of employment for other mealtimes, are more prone to eating in their cafeteria for other meals (46%). Workers with a subsidised venue are much more likely to do so than those with a non-subsidised facility (33% vs. 20%)

Snacks

“How often, if at all, do you use your workplace canteen/cafeteria to buy the following? – Snacks”


Those who work unsocial hours should be a key target for workplace canteens/cafeterias, although this means having food that will tempt appetites at (what can be) unusual mealtimes.



49

Figure 41 Frequency of usage of workplace canteen/cafeteria to buy snacks

Every day 0.5%

3-4 times a week 4%




Never 54%



Unlike breakfast and lunch there is little variation between subsidised/non-subsidised venues.

Hot drinks

“How often, if at all, do you use your workplace canteen/cafeteria to buy the following? – Hot drinks e.g. tea, coffee, etc.”

Figure 42 Frequency of usage of workplace canteen/cafeteria to buy hot drinks

Every day 11%

3-4 times a week 8%

1-2 times a week 8%



Never 53%



Men are more likely to have hot drinks from their canteen than women (50% vs. 43%) and it is also popular among those who work late (51%). Those with a subsidised venue are more likely to buy hot drinks (50%) and to buy them more often (32% at least once a week).



50

Figure 43 Frequency of usage of workplace canteen/cafeteria to buy hot drinks, by subsidised status


Cold drinks

“How often, if at all, do you use your workplace canteen/cafeteria to buy the following? – Cold drinks, e.g. bottled water, soft drinks.”

Figure 44 Frequency of usage of workplace canteen/cafeteria to buy cold drinks

Every day 5%

3-4 times a week 4%




Never 57%



Workers are slightly less likely to buy cold drinks (42%) than hot drinks (47%) from their workplace canteens/cafeterias. Men are slightly more prone to buying them than women (44% vs. 39%) as are those who work extended hours (51%).

15%

7%10%

6%

11%

50%

7% 8% 7% 7%

13%

58%

0%

10%

20%

30%

40%

50%

60%

70%


1-2 times aweek

Less thanonce aweek


Never





51

As with the other categories, those with a subsidised facility are more likely to buy cold drinks from their canteen/cafeteria (50%) than those with a non-subsidised facility (33%). They are also more likely to do so at least once a week (28% vs. 14%).

Figure 45 Frequency of usage of workplace canteen/cafeteria to buy cold drinks, by subsidised status


Amount spent

“How much do you typically spend on the following PER WEEK in your workplace canteen/cafeteria? – Breakfast foods.”

7% 6%

15%

9%13%

49%

1% 2%

11%8%

12%

66%

0%

10%

20%

30%

40%

50%

60%

70%


1-2 times aweek

Less thanonce aweek


Never





52

Breakfast foods

Figure 46 Typical weekly spend on breakfast foods in workplace canteen/cafeteria


Most employees who spend money weekly spend £1-£5, with the average being £3.36. Those with non-subsidised venues spend more with an average of £3.77 vs. £3.58 for those with a subsidised venue. Those who work full-time plus extra hours spend the most (£4.50 on average). Women also spend slightly more than men (£3.71 vs. £3.64)

Lunchtime foods

“How much do you typically spend on the following PER WEEK in your workplace canteen/cafeteria? – Lunch foods.”




53

Figure 47 Typical spend on lunch foods in workplace canteen/cafeteria


As with breakfast, the most common spending bands are £1-£5 but the fact that are a significant proportion spend more than this means that the average amount is much higher, at £6.19. Those who work late are again the highest spenders (£8.22), with men spending more than women (£7.14 vs. £5.12) for this meal.

Other meals

Among the relatively few people who purchase other meals in their workplace canteen/cafeteria, the average amount spent is £6.78 with those with a non-subsidised venue spending much more than those with a subsidised one (£8.56 vs. £5.75).

Snacks

“How much do you typically spend on the following PER WEEK in your workplace canteen/cafeteria? – snacks.”




54

Figure 48 Typical spend on snacks in workplace canteen/cafeteria


Most of those who buy snacks only spend up to £2.49 but the fact that a number spend more brings the average amount up to £2.86. Those with non-subsidised venues canteens/cafeterias spend far more (£3.49 vs. £2.28). Those who work late are again relatively high spenders (£4.13). The greater tendency of women to eat snacks is also reflected in their level of spend, with an average of £3.27 vs. £2.53 for men.

Drinks

“How much do you typically spend on the following PER WEEK in your workplace canteen/cafeteria? – Cold drinks, e.g. bottled water, soft drinks. – Hot drinks e.g. tea, coffee, etc.”




55

Figure 49 Typical spend on drinks in workplace canteen/cafeteria


More is spent on average on hot drinks than cold drinks although the most popular spending band for both is £1-£4.99. Women drive this differential, spending £4.21 on hot drinks (vs. £3.44 for men) with much less of a gap for cold drinks (£2.91 vs. £2.70). Those who work late are again the highest spenders, with an average of £6.33.

Pricing offers

“Which, if any, of the following are available in your canteen/cafeteria? Please choose all that apply.”




56

Figure 50 Pricing offers available in workplace canteen/cafeteria


The most widespread type of deals are special offers and meal deals, mentioned by a quarter and over a fifth of those with a canteen/cafeteria respectively. Special offers are particularly likely to be cited by those with a subsidised venue (29% vs. 21%).




57

Attitudes Towards Workplace Canteens/Cafeterias

Key findings

Words associated with canteen/cafeteria food

“Which of the following words and/or phrases would you use to describe the food in your workplace canteen/cafeteria? Please choose all that apply.”

• Tasty and filling are the words most likey to be associated with canteen food.

• Those with non-subsidised facilites are much less positive.

Tasty & filling

• Subsidised venues are much more likely to receive excellent/good ratings on a range of issues.

• This is most marked for value for money but standards of cooking and/or service are also particulary marked.

Wide variation in ratings

• Many employees continue to be unhappy with the provision of nutrional/calorific information and/or food content labelling.

Issues that need addressing



58

Figure 51 Words associated with food in workplace canteens/cafeterias, 2011, 2013, 2015 and 2016

2011 2013 2015 2016

Tasty 24% 22% 30% 31%

Filling na na 20% 31%

Cheap 33% 22% 17% 26%

Fresh 37% 35% 24% 25%

Healthy 20% 15% 18% 21%

Well balanced 21% 23% 22% 20%

Comforting na na 13% 20%

Nutritious 14% 16% 16% 16%

Processed 12% 12% 7% 13%

Unappetising 23% 16% 14% 12%

Unhealthy 17% 11% 10% 11%

Stodgy 13% 14% 8% 11%

Cold 4% 4% 5% 5%

Inedible 6% 5% 1% 3%

Innovative na na 5% 2%

None of these 6% 8% 15% 8%

Don't know 11% 11% 12% 16%

Base: employees aged 18+ with access to a workplace canteen/cafeteria (2011 – 493; 2013-484; 2015-350; 2016-414)


‘Tasty’ is the word most commonly associated with food in workplace canteens/cafeterias, rising from 24% to 31% since 2011. There has also been a significant rise in the percentage who mention ‘filling’ since 2015. Furthermore, the proportion mentioning ‘cheap’ has also sprung back from the dip of 2015, although this can be regarded as both a positive and a negative descriptor. Compared to the 2015 data, there has been a rise in the number who cite at least one positive word.



59

Figure 52 Positive and negative words associated with food in workplace canteens/cafeterias, 2015 and 2016


Users of subsidised facilities are the most likely to cite positive words (78% for breakfast/82% for lunch). Users of non-subsidised venues are not only less inclined to use positive works but are more prone to using negative ones, especially breakfast users (42%).

Base: employees aged 18+ with access to a workplace canteen/cafeteria (2015-350; 2016-414)



60

Figure 53 Words associated with food in workplace canteens/cafeterias, by type of venue


Non-subsidised users are much less likely than subsidised users to cite either tasty or fresh. Their most used popular word is filling, suggesting that the food is more likely seen as fulfilling a purpose than being a pleasure to eat.

Work canteen/cafeteria ratings

“How do you rate your work canteen/café on each of the following?”


While it is understandable that there will always be a difference between subsidised and non-subsidised venues on prices, this appears – perhaps unsurprisingly – to have a significant impact on perceptions of the food itself.



61

The results for excellent or good ratings are shown below:

Figure 54 Work canteen/cafeteria ratings – good or excellent, 2013, 2015 and 2016

2013 2015 2016

Cleanliness & hygiene 54% 71% 66%

Upkeep and décor 37% 52% 47%

Standards of service 46% 56% 47%

Freshness of food 46% 54% 47%

Standards of cooking 44% 53% 44%

Generosity of food portions 41% 50% 42%

Value for money 41% 49% 41%

Quality of ingredients 40% 50% 40%

Catering to all tastes 35% 45% 37%

Choice of food available on a daily basis 36% 49% 36%

Variety of dishes 36% 43% 35%

Ambience and atmosphere 35% 43% 35%

Awareness of food allergies 31% 40% 34%

Listening to customers 33% 43% 33%

Labelling of food content 30% 31% 28%

Providing nutritional/calorific information 21% 28% 24%

Using local food/products 23% 29% 21%

Using organic/fair trade/Freedom Food products 19% 24% 14%

Base: employees aged 18+ with access to a workplace canteen/cafeteria (2013-484; 2015-350; 2016-414)

Source: YouGov Workplace Catering surveys (10th-15th September 2013, 21st-26th January 2015 and 29th January-3rd February 2016)

The results for 2015 suggested a broad range of improvements in the ratings since 2013, however, this has not been maintained in 2016. Only the results for cleanliness & hygiene and upkeep and décor continue to show improvements on the 2013 situation, but these are still lower than in 2015. The results for ‘poor’ ratings are given below:



62

Figure 55 Work canteen/cafeteria ratings – poor, 2013, 2015 and 2016

2013 2015 2016

Providing nutritional/calorific information 32% 25% 29%

Labelling of food content 23% 18% 21%

Value for money 17% 12% 17%

Ambience and atmosphere 20% 10% 17%

Variety of dishes 19% 13% 17%

Catering to all tastes 19% 12% 17%

Using organic/fair trade/Freedom Food products 20% 21% 17%

Listening to customers 15% 11% 17%

Using local food/products 14% 16% 16%

Choice of food available on a daily basis 17% 11% 15%

Upkeep and décor 13% 8% 12%

Standards of cooking 9% 7% 11%

Standards of service 11% 5% 11%

Generosity of food portions 13% 10% 10%

Awareness of food allergies 14% 10% 10%

Quality of ingredients 15% 8% 8%

Freshness of food 9% 4% 7%

Cleanliness & hygiene 6% 2% 2%



The provision of nutritional/calorie information and labelling of food content remain the most common bugbears.



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Non-food issues

Figure 56 Work canteen/cafeteria ratings – non-food issues


There is a significant gap in the positive opinions (excellent or good ratings) of those with a subsidised venue and those with a non-subsidised venue: cleanliness & hygiene (78% vs. 55%), upkeep and décor (54% vs. 39%), and ambience and atmosphere (41% vs. 26%). As was noted previously those who work late are important customers of workplace canteens/ cafeterias, yet they give a below-average rating for the cleanliness and hygiene being ‘good’ (39%), with 25% saying ‘fair’.


While very few outlets are regarded as having poor cleanliness and hygiene, a significant number rank it as only fair.



64

Service issues

Figure 57 Work canteen/cafeteria ratings – service issues


There is once again a gap between subsidised and non-subsidised venues, with the former much more likely to receive excellent and good ratings, especially with regard to standards of service (17%/42% vs. 10%/24%).

Food standards

The results for the standard of the food available are shown below:




65

Figure 58 Work canteen/cafeteria ratings – food standards


Users of subsidised canteens/cafeterias are again more likely than those with a non-subsidised canteen to give excellent/good ratings to these issues. This is most marked for standards of cooking, which 28% of subsidised users rank as excellent compared to under one in 10 (7%) non-subsidised users. These opinions may help to explain why users of non-subsidised venues often stick to sandwiches/snacks (although price is also clearly a key issue). Women are slightly more likely to be positive about the standards of cooking than men (46% vs. 41%).

Food choice

The results for choice and variety of food are shown below:




66

Figure 59 Work canteen/cafeteria ratings – variety and choice


Lack of choice and variety do seem to be more of an issue than the standard of food in workplace canteens/cafeterias. Those using a subsidised venue are more positive than those with a non-subsidised one across the three issues, but even so there is a high proportion of subsidised users who only rank these aspects as fair (37% for choice of food, 35% for variety, and 32% for catering to all tastes).

Value for money

The results for value for money and satisfaction with portion size are shown below:


The lack of confidence about choice and variety in workplace cafeterias may be why many canteen users do not go frequently, despite thinking that the food is good.



67

Figure 60 Work canteen/cafeteria ratings – value for money and portion size


Those with a non-subsidised canteen/cafeteria are much more likely to be dissatisfied with its value for money (28% rate it as poor vs. 8% of subsidised users). This may help to explain their lower views on other aspects. The disparity between subsidised and non-subsidised canteens is less pronounced for generosity of food portions, but those with a non-subsidised venue are still more likely to rate it as poor (12% vs. 8%).

Figure 61 Ratings for value for money, by use of canteen/cafeteria

Any breakfast

users – sub Any breakfast

users – non-sub* Any lunch

users – sub Any lunch users

– non-sub

Base: employees 109 70 166 121

Excellent 29% 11% 31% 7%

Good 41% 18% 37% 20%

Fair 23% 37% 24% 42%

Poor 6% 24% 8% 24%

Don’t know 0% 10% 0% 7%


*low sub-sample, please treat results with caution Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

Provenance of food

The results for food provenance are shown below:




68

Figure 62 Work canteen/cafeteria ratings – food provenance


Almost half of those who have access to a workplace canteen/cafeteria do not know where the food in their canteen comes from. This is especially true among those with a non-subsidised venue, with 49% selecting don’t know for using local food (vs. 41% of subsidised), and 52% selecting don’t know for using organic etc. food (vs. 47% of subsidised).

Food labelling

The results for food labelling are shown below:




69

Figure 63 Work canteen/cafeteria ratings – food labelling


As with all of the factors, those with access to a subsidised canteen are more positive than those with a non-subsidised canteen. Women are particularly likely to regard food content labelling as poor (24% vs. 18%), but three in 10 of both genders are unhappy about the provision of nutritional/calorific information.

The overall picture

The above figures have highlighted the differences between subsidised and non-subsidised venues. This is reinforced by the graph below which demonstrates the gap between excellent/good ratings for the two types of facility.


With other foodservice establishments increasingly offering this kind of information, workplace canteens/cafeterias may have to follow suit or risk alienating some of their users.



70

Figure 64 Excellent/good ratings – net difference, by type of canteen/cafeteria


9%

12%

13%

14%

15%

15%

16%

16%

17%

19%

20%

21%

22%

22%

24%

25%

28%

39%

0% 5% 10% 15% 20% 25% 30% 35% 40% 45%

Using organic/fair trade/freedom food products

Awareness of food allergies

Labelling of food content

Freshness of food

Ambience and atmosphere

Up-keep and decor

Variety of dishes

Providing nutritional/calorific information

Choice of food available on a daily basis

Listening to customers

Using local food/products

Quality of ingredients

Catering to all tastes

Generosity of food portions

Cleanliness & hygiene

Standards of service

Standards of cooking

Value for money



71

Eating in Other Venues

Key findings

Types of venues used

“Thinking about when you EAT OUT during your lunch break, where do you usually go? Please choose all that apply.”

• Supermarket cafes are the most popular for good value (20%) and local pubs for quality food (19%).

• But it is the local sandwich bar/cafe that is most likley to be used (17%).

Quality & value

• Workplace canteens are outranked by a wide range of venues on both counts.

• This is not true among subsidised users, but highly likely among non-subsidised users.

Low ranking for canteens

• Those with access to a subsidised venue are most likely to say they use other outlets to get away from where they work (23%).

• This is also important to those with a non-subsidised venue but 31% say it is because it's cheaper outside the canteen.

Escape



72

Figure 65 Venues used to eat out during lunch breaks

Local sandwich bar/café 17%

Local supermarket café (e.g. Waitrose, Tesco, Marks & Spencer) 13%

Chain sandwich bar (e.g. Subway, Pret a Manger) 12%

Local pub 9%

Burger restaurant (e.g. McDonald’s, Burger King) 9%

Coffee chain (e.g. Starbucks, Costa Coffee) 8%

Local café or restaurant you don’t have to book 7%

Fish n’ chip shop 6%

Local/independent/local (non-chain) coffee shop 5%

Quick-service ethnic restaurant (e.g. Wagamama, Wasabi) 4%

Traditional ethnic restaurant such as Indian, Chinese or Thai 3%

Chicken restaurant (e.g. KFC) 3%

Other store café/restaurant 3%

Pizza parlour (e.g. Pizza Hut, PizzaExpress) 2%

Petrol filling station/railway/bus/coach station 2%

Restaurant you have to book 2%

Vegetarian/health food café or shop 1%

Local gastro pub (e.g. All Bar One) 1%

Sushi bar 1%

Café at gym/sports club/other lunchtime activity club 1%

Other 4%

None of these 49%



Just over half of the employees name one of these types of venues, with local sandwich bars/cafés the most commonly used. Local supermarket cafés and/or chain sandwich bars are also popular. Many of these venues are most popular among the 25-34 group with the youngest and oldest groups of adults the least likely to mention them. Those who work late are likely to mention at least one venue (just 40% say none of these) with the top three options all more likely to be used than is the case for workers generally. Those who work part-time are the least likely to use any of these venues (58% say none of these), probably because these workers are more able to eat at home. Office workers are the most likely to mention at least one (just 24% say none) with local sandwich bars/cafés especially likely to be used (28%). Those working in retail are the least likely to use any of these venues (59%). There is also a clear correlation to the surrounding area in the propensity to use these venues with those working in cities/towns much more likely to mention at least one. It is also the case that the working environments affect which venues are most popular. Those working in London are especially likely to use chain sandwich bars (26%), while workers in other cities are skewed towards local sandwich bars/cafés (16%) and supermarkets (17%). Eating out in small towns and suburban areas is concentrated in local sandwich bars/cafés (21% and 20% respectively). The five most popular venues for each type of area are shown below:



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Figure 66 Most popular venues used to eat out during lunch breaks, by type of area

London

A busy city (excluding London) A small town

An industrial estate Suburban Rural*

Chain sandwich bar (26%)

Local supermarket

café (17%)

Local sandwich bar/café (21%)

Local supermarket

café (11%)


Local supermarket café (13%)



Local pub (12%) Local sandwich bar/café 10%)

Local supermarket

café (14%)


Local supermarket

café (18%)


Local supermarket

café (10%)

Burger restaurant (9%)



Burger restaurant

(10%)

Burger restaurant

(11%)




Local pub (9%)

Local pub (5%) Local pub (10%) Burger

restaurant (7%) Local pub (5%) Local pub (8%)



*small sub-sample Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

Among those with a subsidised canteen/cafeteria, 52% do not use any of these venues, falling to 41% among those with a non-subsidised venue.

Value for money of lunchtime eating places

“Thinking now about the various lunchtime eating places available to you, which of the following, if any, would you rate as being GOOD VALUE FOR MONEY for their eat-in or takeaway food?”



74

Figure 67 Lunchtime eating places rated as being good value for money for eat-in or takeaway food, 2015 and 2016

2015 2016

Supermarket café 18% 20%

Burger restaurant, e.g. McDonald’s, Burger King 14% 16%

Fish 'n' chips shop 14% 15%

Independent/local (non-chain) coffee shop 11% 13%

Local café or restaurant you don’t have to book 14% 12%

Local pub 13% 12%

Local gastro pub, e.g. Wetherspoon, All Bar One 11% 12%

Workplace restaurant/canteen 13% 11%

Chicken restaurant, e.g. KFC 7% 8%

Mobile van/lunch delivery service 8% 6%

Indian/Chinese/Thai/Mexican or other ethnic restaurant 5% 5%

Coffee bar, e.g. Starbucks, Costa Coffee 5% 5%

Workplace coffee bar/shop 7% 5%

Pizza parlour, e.g. Pizza Hut, PizzaExpress 5% 4%

Department store café or restaurant 6% 4%

Vegetarian/health food café or shop 3% 2%

Restaurant you have to book 2% 2%

Café at gym/sports club/other lunchtime activity club 1% 2%

None of these 40% 43%

Base: employees aged 18+ (2015 – 1,016, 2016 -1,080)


The results are very similar to the previous survey with supermarket cafés the most likely venue to be seen as representing value for money. Even amongst those who eat lunch in high street venues or on the move, supermarket cafés remain at the top of the pile.



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Figure 68 Lunchtime eating places most likely to be rated as good value for money for eat-in or takeaway food, by those who eat lunch on the move and/or in high street venues

All Eat lunch on

the move

Eat lunch in high street

venues

Supermarket café 20% 30% 34%

Burger restaurant, e.g. McDonald’s, Burger King 16% 21% 25%

Fish 'n' chips shop 15% 24% 24%

Independent/local (non-chain) coffee shop 13% 17% 21%

Local café or restaurant you don’t have to book 12% 14% 22%

Local pub 12% 14% 19%

Local gastro pub, e.g. Wetherspoon, All Bar One 12% 19% 22%

Workplace restaurant/canteen 11% 15% 14%

Chicken restaurant, e.g. KFC 8% 14% 15%

Mobile van/lunch delivery service 6% 12% 10%

None 43% 22% 16%


Source: YouGov Workplace Catering survey (29th January-3rd February 2016

Those who take a packed lunch every day are particularly likely to say that none of these venues are good value for money (60%).

Provision of good quality food at lunchtime eating venues

“And which, if any, of the various lunchtime eating places available to you would you rate as having GOOD QUALITY eat-in or takeaway food?”



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Figure 69 Lunchtime eating places rated as providing good quality eat-in or takeaway food, 2015 and 2016

2015 2016

Local pub 19% 19%

Local café or restaurant you don’t have to book 20% 17%

Fish 'n' chips shop 14% 14%

Independent/local (non-chain) coffee shop 17% 13%

Local gastro pub, e.g. Wetherspoon, All Bar One 15% 13%

Restaurant you have to book 15% 12%

Coffee bar, e.g. Starbucks, Costa Coffee 11% 12%

Indian/Chinese/Thai/Mexican or other ethnic restaurant 11% 10%

Supermarket café 11% 10%

Burger restaurant, e.g. McDonald’s, Burger King 8% 10%

Pizza parlour, e.g. Pizza Hut, PizzaExpress 10% 9%

Workplace restaurant/canteen 10% 8%

Department store café or restaurant 8% 7%

Vegetarian/health food café or shop 8% 6%

Chicken restaurant, e.g. KFC 5% 5%

Mobile van/lunch delivery service 4% 4%

Workplace coffee bar/shop 5% 3%

Café at gym/sports club/other lunchtime activity club 3% 1%

None of these 36% 41%

Base: employees aged 18+ (2015 – 1,016, 2016 – 1,080)


As with value for money there has been little change since the previous ranking. It is also still evident that those venues that offer the best value for money are not always those that provide high-quality food. A higher level of responses is again seen among those who eat lunch on the move and/or in high street venues and the most popular venues named by these respondents are shown below:



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Figure 70 Lunchtime eating places most likely to be rated providing good quality eat-in or takeaway food, by those who eat lunch on the move and/or in high street venues

All

Eat lunch on the move

Eat lunch in high street

venues

Local pub 19% 23% 30%

Local café or restaurant you don’t have to book 17% 21% 28%

Fish 'n' chips shop 14% 19% 23%

Independent/local (non-chain) coffee shop 13% 17% 21%

Local gastro pub, e.g. Wetherspoon, All Bar One 13% 16% 20%

Coffee bar, e.g. Starbucks, Costa Coffee 12% 21% 23%

Restaurant you have to book 12% 12% 17%

Indian/Chinese/Thai/Mexican or other ethnic restaurant 10% 14% 18%

Supermarket café 10% 15% 17%

Burger restaurant, e.g. McDonald’s, Burger King 10% 14% 16%

Pizza parlour, e.g. Pizza Hut, PizzaExpress 9% 9% 13%

Workplace restaurant/canteen 8% 7% 10%

Department store café or restaurant 7% 11% 11%

None 41% 24% 15%



The popularity of local pubs and local cafés/restaurants is especially notable among the key high street eater group but these respondents are also liable to name a range of other outlets. The difference between them and employees as a whole is especially clear with regard to coffee chains, which are also particularly likely to be mentioned by those who eat on the move.

Favourite lunchtime brands

The workers were asked to spontaneously name up to three high street brands that they think have a good lunch offer: “Which high street brands do you think have a good lunch offer? Please write up to three and tell us why.” The results reinforce the importance of supermarkets with Tesco, M&S and Sainsbury’s particularly popular. However, the most mentioned brand was Boots. The importance of chain sandwich brands is also clear with widespread naming of both Greggs and Subway and (albeit to a lesser extent) Pret a Manger. Weatherspoon was also a key brand mentioned, reflecting the finding above that local pubs are a key provider at lunchtime. McDonald’s was also widely mentioned, to a greater extent than rival Burger King.

Reasons for using outlets other than work canteen



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“Which of the following explain why you buy food in outlets other than your work canteen? Please choose all that apply.”

Figure 71 Reasons for using outlets other than work canteen/cafeteria, 2015 and 2016

2015 2016

Subsidised canteen/ cafeteria

Non-subsidised canteen/ cafeteria



To get away from where I work 22% 18% 23% 19%

It tastes better 13% 16% 16% 14%

It’s cheaper 19% 23% 14% 31%

To make a change 20% 13% 14% 18%

More convenient na na 13% 20%

It’s better quality 8% 17% 12% 13%

There’s more variety/more choice 22% 21% 11% 17%

It’s quicker 15% 11% 11% 13%

To meet friends 8% 4% 8% 6%

It’s fresher 6% 8% 7% 10%

Less queuing na na 4% 10%

To use my favourite outlets 9% 2% 3% 6%

I don’t buy food in other outlets na na 23% 15%

None of these 34% 28% 11% 15%

Don’t know 5% 7% 7% 3%



Getting away from one’s workplace remains a key reason for eating out, especially among those with a subsidised venue. However, among those with a non-subsidised facility the fact that it is cheaper is a much more common reason, and there are significantly more people saying this than was the case in the previous survey. In comparison, the proportion of those with a subsidised venue saying this has dropped. Among those with a subsidised venue there has also been a fall in the number who mention making a change and more choice/variety, again suggesting that there have been improvements. However, these factors are still an issue for many of those with a non-subsidised venue, and convenience is also important for them.



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Future Changes

Key findings

Workplace facilities

“Which of the following facilities would you like to see at your place of work, if you don’t already have them? Please choose all that apply.”

• The dissatisfaction of those with a non-subsidised canteen means that they are most likely to want subsidised facilities.

• Some would also like it run by a better caterer (20%).

A better deal wanted

• Although some of the demand for healthy snacks/options seems to have been meet not everybody is satisfied.

• Around one in five of those with a canteen want more healthy snacks and/or options.

Healthy eating

• 26% of those with a subsidised venue want lower prices as do 43% of those with a non-subsidised one.

• There is also a strong level of interest in meal deals.Price again



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Figure 72 Facilities that employees would like, 2013, 2015 and 2016

2013 2015 2016

Subsidised facilities na 17% 18%

A decent food vending machine 18% 14% 14%

Facilities for heating/preparing my own food 10% 10% 7%

A staff canteen/restaurant 20% 10% 12%

A drinks area with kettle on my floor/near my desk/workstation 8% 10% 6%

A microwave on my floor/near my desk/workstation 9% 9% 7%

A fridge on my floor/near my desk/workstation 10% 8% 7%

A café/coffee shop 11% 8% 8%

The staff canteen/restaurant run by a better caterer 9% 6% 7%

Food available to buy from a trolley service na 6% 6%

The café/coffee shop run by a better caterer 9% 4% 5%

Food available to buy from public areas of my workplace, e.g. reception, rather than the canteen/cafeteria

na 3% 4%

Other 2% 3% 3%

None of these 42% 38% 48%

Base: employees aged 18+ (2013-1,162; 2015-1,016: 2016-1,080)


The majority would like at least one of the above changes. However, demand is very fragmented. The most popular aspiration is for subsidised facilities, especially among those who have a non-subsidised canteen/cafeteria (36%), reinforcing their belief noted throughout this report that their current facilities do not represent value for money. The current dissatisfaction of this group is also evident in the fact that 20% would like to see their canteen/restaurant run by a better caterer. Those who work late are more likely than those with other work patterns to want a staff canteen/restaurant/coffee shop demonstrating the importance of being able to get food easily for this group.

Changes to choices in the workplace canteen/cafeteria

Those respondents with a workplace canteen/cafeteria were asked which of a list of choices they would like to see more of.



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Figure 73 Choices employees would like to see more of in their canteen/cafeteria, 2013, 2015 and 2016

2013 2015 2016

Healthy snacks 31% 22% 22%

Meal deals 21% 23% 20%

Healthy options 39% 21% 19%

Innovative foods, e.g. different cuisines, unique flavours, etc. na 13% 15%

‘Grab and go’ options na 16% 14%

British produce 24% 15% 13%

Loyalty schemes 23% 18% 12%

Made-to-order options 16% 11% 12%

Takeaway options 10% 10% 11%

Fair trade products 14% 7% 7%

Sit-down meals na 8% 6%

Hot beverages 7% 7% 6%

Comfort foods na 8% 5%

Indulgent snacks 7% 7% 3%

Gluten-free foods na 5% 2%

‘Theatre cooking’ na 3% 2%

Other 2% 1% 3%

Don't know 15% 17% 22%



There continues to be a high level of demand for healthier fare, both in the form of snacks and options. While it is true that this is significantly lower than in 2013 (suggesting perhaps that since then more venues are providing this) there has been little change since the previous survey. There has been a significant decline in the mentioning of loyalty schemes, and to a lesser extent meal deals. The figure below compares the most common responses for those with a subsidised and those with a non-subsidised canteen. Generally, the wish lists of those with a subsidised canteen/cafeteria and those with a non-subsidised one are quite similar, although those with a non-subsidised venue are most likely to want meal deals (24% v 15%) and those with a subsidised one, ‘grab and go’ options (20% vs. 11%). Much of what is wanted is driven by the response of breakfast users, although there are some differences by the type of venue.



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Figure 74 Choices people would like to see more of in their canteen/cafeteria, by type of venue and usage

Any breakfast users – sub

Any breakfast users – non-

sub

Any lunch users –

sub

Any lunch users –

non-sub

Base: employees 109 70* 166 121

Meal deals 31% 23% 27% 17%

Healthy snacks 31% 27% 29% 26%

Made-to-order options 19% 14% 15% 12%

Loyalty schemes 19% 24% 14% 18%

British produce 18% 25% 14% 17%

Healthy options 17% 26% 20% 24%

Takeaway options 16% 21% 13% 15%

Innovative foods, e.g. different cuisines, unique flavours, etc.

15% 25% 15% 19%

‘Grab and go’ options 12% 28% 12% 27%


*Low sub-sample Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

The subsidised breakfast users’ wish list is more concentrated on meal deals and/or healthy snacks while non-subsidised users want a broader range of options. Looking at the results according to where people eat breakfast and/or lunch shows that those who eat on the move and/or in high street venues are particularly interested in meal deals and/or healthy snacks in their workplace canteen/cafeteria. In fact these consumers generally have a higher level of interest than those who eat at home, with levels among those who eat lunch on the move especially notable.



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Figure 75 Choices people would like to see more of in their canteen/cafeteria, by where breakfast/lunch are eaten

Breakfast Lunch

At home

(every day)

On the move

High street venue

Any at home

On the move

High street venue

Meal deals 19% 29% 31% 25% 32% 30%

Healthy snacks 21% 32% 34% 32% 36% 34%

Made-to-order options 11% 22% 23% 12% 21% 19%

Loyalty schemes 9% 18% 18% 12% 24% 19%

British produce 8% 15% 19% 15% 21% 19%

Healthy options 20% 19% 17% 25% 27% 24%

Takeaway options 10% 19% 20% 15% 23% 20%

Innovative foods, e.g. different cuisines, unique flavours, etc.

11% 20% 24% 12% 20% 24%

‘Grab and go’ options 11% 25% 17% 17% 29% 26%



While those who take a packed lunch every day have a generally lower level of interest in any of these options (peaking at 14% who mention meal deals), those who take a packed lunch less often seem to be more open to persuasion. In particular, 28% of this group mention healthy snacks and 23% healthy options and/or meal deals. Those who work late have been noted earlier in the report as important canteen/cafeteria customers – they are particularly likely to mention healthy snacks here (29%) but are also particularly interested in ‘grab and go’ (20%), made-to-order options (19%) and/or takeaway options (16%), suggesting that many would prefer to take the food back to their desk/workplace rather than eat in the canteen/cafeteria.

Encouraging use

Those with a canteen/cafeteria were also asked which of a list of factors would encourage them to use their workplace canteen/cafeteria more often:

The interest in takeaway/grab-and-go options suggests that it may be worthwhile for some canteens/cafeterias to operate an on-site delivery service.



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Figure 76 Factors that would encourage greater use of workplace canteens/cafeterias, 2015 and 2016

2015 2016





Lower prices 37% 43% 26% 43%

Healthier options 33% 29% 20% 16%

Better quality 23% 31% 18% 23%

More choice 32% 27% 16% 18%

Lunch/meals available outside traditional 12-2pm slot)

15% 10% 14% 12%

Ability to pay by card 12% 15% 13% 10%

Nicer surroundings 11% 9% 12% 15%

Quicker service 13% 13% 5% 14%

Breakfast foods available throughout the day

9% 8% 11% 8%

Different cuisines 9% 15% 8% 9%

Nutritional information 9% 5% 7% 5%

Takeaway food 8% 5% 6% 7%

Food served in the evening 16% 9% 6% 8%

Being able to invite friends/family there

6% 6% 3% 2%

None of these 23% 20% 30% 22%

Don’t know 3% 2% 8% 11%



With the exception of lower prices among those with access to a non-subsidised canteen/cafeteria, there has been a general fall in factors that would encourage use of workplace canteens/cafeterias, especially among those with access to a subsidised one. This is either because there had been a drop in interest in using them or because these improvements have already taken place. Nevertheless, the aspects most likely to generate increased usage continue to be healthier options, better quality and/or more choice. In addition, nicer surroundings are now significantly more likely to be mentioned by those with a non-subsidised venue. The results according to usage are shown below:

The results show that consumers are consistent about what they want from their workplace canteen/cafeteria – healthier options, better quality and/or more choice.



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Figure 77 Factors that would encourage greater use of workplace canteens/cafeterias, by canteen/cafeteria usage

Any

breakfast users – sub

Any breakfast

users – non-sub*

Any lunch users – sub

Any lunch users –

non-sub Do not use canteen*

Base: employees 109 70 166 121 87

Lower prices 30% 49% 31% 46% 23%

Healthier options 24% 19% 22% 20% 14%

Better quality 25% 33% 22% 26% 12%

More choice 15% 18% 18% 21% 12%

Lunch/meals available outside traditional 12-2pm slot

20% 15% 17% 12% 9%

Ability to pay by card 18% 14% 17% 11% 9%

Nicer surroundings 14% 16% 13% 19% 12%


17% 13% 13% 9% 4%

Quicker service 3% 20% 4% 18% 8%


*low subsample Source: YouGov Workplace Catering survey (29th January-3rd February 2016)

While better quality was shown to be important in the figure above, for those with access to non-subsidised venues the more detailed data here shows that this may be primarily an issue with breakfast food. People who do not use the canteen have a lower level of response generally but those who do so are most likely to mention prices. Lower prices are also most likely to be cited by those who eat breakfast and/or lunch in high street venues.



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Figure 78 Factors that would encourage greater use of workplace canteens/cafeterias, by where breakfast/lunch are eaten

Breakfast Lunch

At home

(every day) On the move

High street venue

Any at home

On the move

High street venue

Lower prices 28% 42% 46% 39% 38% 46%

Healthier options 18% 29% 31% 25% 32% 27%

Better quality 17% 30% 32% 25% 37% 38%

More choice 14% 16% 19% 18% 21% 23%

Lunch/meals available outside traditional 12-2pm slot

8% 20% 16% 16% 18% 19%

Ability to pay by card 6% 24% 24% 14% 28% 22%

Nicer surroundings 11% 13% 9% 12% 20% 20%

Quicker service 8% 13% 10% 10% 17% 12%


8% 10% 9% 9% 14% 14%


Better quality is a key concern of lunchtime on the move/high street eaters and these respondents are also the most likely to mention having more choice and/or nicer surroundings. Price is of vital concern for packed lunch users. Although those who take a lunch every day are less likely to choose any response, among those who do price is the most likely to be cited. Among the group who take a packed lunch between three times a week and less than once a week approaching half (47%) cite lower prices. However, better quality and/or healthier options are also significant issues for this group.

Wish lists

All the employees were then asked to give responses to the question: “What would you like to be able to have (in terms of access to food and drink) in your workplace that you do not have at the moment?” A high proportion of those who gave a response want healthier choices, including a better selection of fruit and vegetables. There was also a demand for ‘real cooking’ and the use of fresh produce:



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Female, 64

There were also requests for more variety and wider choices:

Female, 47

The prices charged and the desire for free food/subsidies were also an issue. There were also a significant number of comments regarding the need for more flexible opening hours:

Female, 22

Finally, a significant number of respondents would like DIY facilities such as kettles, toastie machines and coffee makers:

Male, 35

than just a few token gestures

Pubs seem to only

cater to meat eaters. "beer and a

burger" deals.

A freshly cooked service that we

had before it was changed to

vending

Pubs seem to only

cater to meat eaters " deals.

A better range of hot food –

now it is just baked potatoes

or panini

Pubs seem to only

cater to meat.

I would like it to be open

when I go to work

Pubs seem to only

cater to meat.

A toaster to make my own toast

instead of paying 50p for a slice of

bread in the canteen



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Market Trends

Home-sourced food

The Household Final Consumption Expenditure report from the Office for National Statistics (ONS) shows that household expenditure on food declined in 2014 compared with the previous year, with the price war being fought among supermarkets (as the big chains continue to try to fight the impact of the discounters, such as Aldi and Lidl). This situation continued into 2015.

Figure 79 Household expenditure on food and hot beverages, 2011-2015 (est.)

Total food

sales Bread & Cereals

Milk, Cheese & Eggs Fruit

Coffee, tea & cocoa

£bn £bn £bn £bn £bn

2011 78.7 13.2 11.2 7.4 2.6

2012 80.4 13.4 11.5 7.6 2.7

2013 81.7 13.6 11.7 7.1 2.8

2014 81.2 13.4 11.4 7.2 2.8

2015 (est.) 81.3 13.6 11.3 7.4 3.0

% change 2011-15 +3.3% +3.0% +0.9% 0.0% +15.4%

% change 2014-15 +0.1% +1.5% -0.9% +2.8% +7.1% Source: ONS (Household Final Consumption Expenditure report)/YouGov Reports estimates

Staples used for breakfast and lunch have been clearly affected by this trend, although the sales value of fruit has grown during 2015. In contrast sales of coffee, tea & cocoa have risen with increases in the price of raw materials. Coffee prices were strongly affected by the 2014 drought in Brazil and tea by production issue in North India the same year.

Eating out

In comparison to grocery sales, spend on eating out in restaurants, cafés etc. has continued to grow.

Figure 80 Household consumption expenditure on out-of-home eating, 2011-2015 (est.)

Restaurants,

cafés etc. Canteens

£bn £bn

2011 70.7 8.0

2012 73.4 7.6

2013 76.6 7.7

2014 80.1 7.5

2015 (est.) 82.0 7.4

% change 2011-15 +16.0% -7.5%

% change 2014-15 +2.4% -1.3% Source: ONS (Household Final Consumption Expenditure report)/YouGov Reports estimates

The sector has benefited from increased consumer confidence; value growth has been driven predominantly by higher volumes of food sales with prices being very competitive.



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In contrast, changes in the structure of the labour market with increased part-time and flexible working mean that the recovery in levels of employment has not automatically led to a similar recovery in workplace catering. Although some companies remain committed to providing food facilities for their employees, many others have sought to cut costs in this area (with announcements by regarding axing staff canteens particularly notable in this respect). Using the average spends of the respondents in its survey, YouGov Reports estimates that lunch represents the largest sector within canteen spending, at around 40% of the total. Breakfast accounts for some 14%, other meals 12%, snacks 12% and hot and cold drinks 23%.



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Appendix – Questionnaire

1. Which of the following best describes your current employment situation? I work full-time but stick to my set hours I work full-time but often need to work late I work part-time I am a full-time student but also have a part-time job I work but I am based at home I am self-employed I am not currently employed

1A. Thinking about your work and when you are free to eat, which of the following BEST describes this? Please choose one only.

I work shifts, with set times when I am allowed to eat I work shifts, and am free to eat when it’s convenient I work set hours (i.e. 9am-5pm) with set lunchtimes I work set hours (i.e. 9am-5pm), but am free to eat lunch when it’s convenient I don’t work set hours but have set lunchtimes I don’t work set hours, and am free to eat lunch when it’s convenient I don’t eat lunch during my work hours (i.e. I work nights) Other Don’t know

2. Which of these best describes how long you have for breaks during the working day? Up to 30 minutes 31-45 minutes 46-60 minutes More than an hour None – I eat at my desk/on the go It varies Don’t know

Regardless of the particular job that you do, in what industry does your company work? Accounting Agriculture (farming, livestock) Airlines or air travel Hotels or lodging Other travel services Arts, entertainment, and recreation Business services (e.g., accounting, consulting, advertising, business or market research) Construction Education Engineering, design, or architecture Financial Services: Banking Financial Services: Brokerage & Investment Financial Services: Insurance



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Financial Services: Other Health or medical services Law or legal services Maintenance and repair Manufacturing: Automobiles or automobile-related Manufacturing: Heavy industry or machinery Manufacturing: Technology, computers, electronics Manufacturing: All other Media and communications Natural resources (e.g. oil, mining, forestry) Personal care and services Real estate Restaurant services Retail Scientific research Technology services Transportation Wholesaling Other Not applicable

4. Approximately, how many other people are employed at your workplace? Less than 10 11-25 26-50 51-100 101-250 251-500 501-750 751-1,000 1,001-1,999 2,000+ Don't know

5. And how would you best describe the surroundings of where you work? London A busy city (excluding London) A small town An industrial estate Suburban Rural Other Don't know

6. Thinking about your working days, how often do you use the following to buy BREAKFAST foods – whether you eat breakfast at home, on the move or at work?

Supermarket Local shop (e.g. bakery, convenience store)



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Garage/service station Train/bus/coach station outlet, or on board train/coach services Coffee shop (e.g. Costa, Starbucks) Sandwich chain (e.g. Pret a Manger) Fast food outlet (e.g. McDonald’s) Café Restaurant Pub Workplace canteen/cafeteria Vending machine Every day 3-4 times a week 1-2 times a week Less than once a week Less than once a month Never Don’t know

7. Still thinking about BREAKFAST on a working day, which of the following are most important to you when deciding where to buy and/or eat breakfast? Please choose up to three.

Time available Cost Healthy choices Favourite foods Impulse decisions Convenience Eating with family/friends Indulgent/treat foods Fresh produce Way to pass the time on a journey Other None of these Don’t know

8. Still thinking about BREAKFAST on a working day, which of the following describes where you eat breakfast on a working day, and how often do you do so?

At home On the move In a high street venue At work in canteen/cafeteria At work at my desk/workplace Other Every day 3-4 times a week 1-2 times a week Less than once a week



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Less than once a month Never Don’t know

9. Do you eat any of the following hot food items when you have breakfast on the move? Please choose all that apply.

Hot sandwich (e.g. bacon, egg) Toast Hot pie Porridge Hot cereal Hot pastry (e.g. croissant) Soup Fast food (burger, chicken, hot dog etc.) but NOT chips Chips Other Don’t know

10. Which of the following food and drink products, if any, do you often have at least TWICE a week for breakfast on a working day? Please choose all that apply.

Cooked breakfast, e.g. bacon, sausage, egg Toast Bread/rolls Croissants, pastries, etc. Breakfast biscuits Yoghurt Fruit Breakfast cereal Coffee Tea Hot chocolate Cold carbonated drink, e.g. cola Fruit juice/smoothie Other None of these Don't know

11. Thinking about your working days, how often do you use the following to buy LUNCH foods – whether you eat lunch at home, on the move or at work?

Supermarket Local shop (e.g. bakery, convenience store) Garage/service station Train/bus/coach station outlet, or on board train/coach services Coffee shop (e.g. Costa, Starbucks) Sandwich chain (e.g. Pret a Manger) Fast food outlet (e.g. McDonald’s) Café Restaurant



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Pub Workplace canteen/cafeteria Vending machine Every day 3-4 times a week 1-2 times a week Less than once a week Less than once a month Never Don’t know

12. How often do you take a packed meal to work? Every day 3-4 times a week 1-2 times a week Less than once a week Less than once a month Never Don’t know

13. Still thinking about LUNCH on a working day, which of the following are most important to you when deciding where to buy and/or eat lunch? Please choose up to three.

Time available Cost Healthy choices Favourite foods Impulse decisions Convenience Eating with family/friends Indulgent/treat foods Fresh produce Way to pass the time on a journey Other None of these Don’t know

14. Still thinking about LUNCH on a working day, which of the following describes where you eat lunch on a working day, and how often do you do so?

At home On the move In a high street venue At work in canteen/cafeteria At work at my desk/workplace Every day 3-4 times a week 1-2 times a week



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Less than once a week Less than once a month Never Don’t know

15. Which, if any, of the following types of cuisines do you like to eat at lunchtime on a working day? Please choose all that apply.

Traditional British Indian Chinese Mexican Thai Turkish Lebanese Fusion foods Italian Japanese Other European Other I don’t really think about the cuisine – I just like specific dishes Don’t know

16. Which of the following food and drink products, if any, do you often have at least TWICE a week for lunch on a working day? Please choose all that apply.

Cold sandwich/baguette Hot panini Hot/toasted sandwich Filled wrap/flatbread Soup Jacket potato Chips Burger Pizza Pasta Salad Ethnic food, e.g. Indian, Chinese, etc. Savoury pastry (e.g. pie, sausage roll, quiche, etc.) Fresh fruit Cake or sweet pastry Savoury snack, e.g. crisps Bread, e.g. rolls (i.e. not a sandwich) Savoury baked snack (e.g. quiche, sausage rolls, etc.) Chocolate or confectionery Biscuit or cookie Cold cooked meat (e.g. roast chicken) Yoghurt Deli meats (e.g. ham, pastrami, salami) Tinned fish, e.g. tuna fish, salmon Sushi



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Dried fruit or nuts Fried chicken Fried fish Kebab Hot meat products (e.g. chicken wings, ribs) Other meal containing meat Other vegetarian meal Carbonated drinks, e.g. Coca-Cola, Pepsi Fruit juices/smoothies Beer/lager/cider Wine Other alcoholic drink Hot drinks, e.g. tea, coffee, etc. None of these

17. Which, if any, of the following are important to you when buying food for eating during the working day? Please choose all that apply.

Fair trade Free-range Red Tractor Organic Kosher/Halal Vegetarian/Vegan Gluten-free/other allergen-free MSC SALSA None of these

18. Compared to regular prices, how much extra are you willing to pay for such food? Nothing Up to 2% more 2-5% more 6-10% more Over 10% more Don’t know

19. Which of the following, if any, do you have available in your workplace? Please choose all that apply.

Subsidised canteen/cafeteria Non-subsidised canteen/cafeteria Dining area for management/clients Mobile van/lunch delivery service Bar for the sale of alcoholic drinks Vending machine selling drinks and snacks Vending machine that dispenses free drinks Water cooler Kettle Kitchenette



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Microwave Sandwich delivery service ‘Tea lady’/‘sandwich man’ selling drinks, sandwiches, etc. Don't know None of these

20. How do you rate your work canteen/café on each of the following? Value for money Quality of ingredients Variety of dishes Freshness of food Standards of cooking Using local food/products Generosity of food portions Choice of food available on a daily basis Ambience and atmosphere Upkeep and décor Standards of service Cleanliness & hygiene Catering to all tastes Awareness of food allergies Listening to customers Labelling of food content Providing nutritional/calorific information Using organic/fair trade/Freedom Food products Excellent Good Fair Poor Don’t know

21. Which of the following words and/or phrases would you use to describe the food in your workplace canteen/cafeteria? Please choose all that apply.

Fresh Cheap Stodgy Unhealthy Inedible Nutritious Well balanced Healthy Tasty Processed Unappetising Cold Filling Comforting Innovative



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Don't know None of these

22. How often, if at all, do you use your workplace canteen/cafeteria to buy the following? Breakfast foods Lunch foods Other meals Snacks Cold drinks, e.g. bottled water, soft drinks Hot drinks e.g. tea, coffee, etc. Every day 3-4 times a week 1-2 times a week Less than once a week Less than once a month Never Don’t know

23. Which, if any, of the following are available in your canteen/cafeteria? Please choose all that apply.

Meal deals Loyalty schemes Special offers (e.g. for the Dish of the Day) Discounts if working late/overtime Reduced prices to finish food None of these Don’t know

24. How much do you typically spend on the following PER WEEK in your workplace canteen/cafeteria? Please choose one option for each column.

Breakfast foods Lunch foods Other meals Snacks Cold drinks, e.g. bottled water, soft drinks Hot drinks e.g. tea, coffee, etc. Nothing Up to 99p £1.00-£2.49 £2.50-£4.99 £5.00-£7.49 £7.50-£9.99 £10.00-£14.99 £15.00-£19.99 £20.00-£24.99 £25.00-£29.99



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£30.00-£39.99 £40.00 or more Don’t know

25. What would you like to be able to have (in terms of access to food and drink) in your workplace that you do not have at the moment?

26. Which of the following, if any, would you like to see more of in your workplace canteen/cafeteria? Please choose all that apply.

Healthy options Gluten-free foods British produce Fair trade products Healthy snacks Indulgent snacks Hot beverages Made-to-order options Takeaway options Meal deals Loyalty schemes Comfort foods Innovative foods, e.g. different cuisines, unique flavours, etc. Sit-down meals ‘Grab and go’ options ‘Theatre cooking’ Other Don't know None of these

27. Which of the following would encourage you to use your workplace canteen/cafeteria more often?

Ability to pay by card Being able to invite friends/family there Better quality Breakfast foods available throughout the day Different cuisines Food served in the evening Healthier options Lower prices Lunch/meals available outside traditional 12-2pm slot More choice Nicer surroundings Nutritional information Quicker service Takeaway food None of these Don’t know



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28. Which of the following explain why you buy food in outlets other than your work canteen? Please choose all that apply.

To make a change It’s cheaper It’s better quality To meet friends To use my favourite outlets It’s quicker To get away from where I work It’s fresher It tastes better There’s more variety/more choice Less queuing More convenient I don’t buy food in other outlets None of these Don’t know

29. Thinking about when you EAT OUT during your lunch break, where do you usually go? Please choose all that apply.

Local sandwich bar/café Chain sandwich bar (e.g. Subway, Pret a Manger) Traditional ethnic restaurant such as Indian, Chinese or Thai Quick-service ethnic restaurant (e.g. Wagamama, Wasabi) Local supermarket café (e.g. Waitrose, Tesco, Marks & Spencer) Other store café/restaurant Pizza parlour (e.g. Pizza Hut, PizzaExpress) Burger restaurant (e.g. McDonald’s, Burger King) Chicken restaurant (e.g. KFC) Fish n’ chip shop Coffee chain (e.g. Starbucks, Costa Coffee) Independent/local (non-chain) coffee shop Petrol filling station/railway/bus/coach station Local café or restaurant you don’t have to book Restaurant you have to book Local pub Local gastro pub (e.g. All Bar One) Sushi bar Vegetarian/health food café or shop Café at gym/sports club/other lunchtime activity club Other None of these

30. Thinking now about the various lunchtime eating places available to you, which of the following, if any, would you rate as being GOOD VALUE FOR MONEY for their eat-in or takeaway food?

Workplace restaurant/canteen Workplace coffee bar/shop



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Mobile van/lunch delivery service Local café or restaurant you don’t have to book Restaurant you have to book Local pub Local gastro pub, e.g. Wetherspoon, All Bar One Department store café or restaurant Supermarket café Indian/Chinese/Thai/Mexican or other ethnic restaurant Pizza parlour, e.g. Pizza Hut, PizzaExpress Burger restaurant, e.g. McDonald’s, Burger King Chicken restaurant, e.g. KFC Fish 'n' chips shop Coffee bar, e.g. Starbucks, Costa Coffee Independent/local (non-chain) coffee shop Vegetarian/health food café or shop Café at gym/sports club/other lunchtime activity club None of these

31. And which, if any, of the various lunchtime eating places available to you would you rate as having GOOD QUALITY eat-in or takeaway food?

Workplace restaurant/canteen Workplace coffee bar/shop Mobile van/lunch delivery service Local café or restaurant you don’t have to book Restaurant you have to book Local pub Local gastro pub, e.g. Wetherspoon, All Bar One Department store café or restaurant Supermarket café Indian/Chinese/Thai/Mexican or other ethnic restaurant Pizza parlour, e.g. Pizza Hut, PizzaExpress Burger restaurant, e.g. McDonald’s, Burger King Chicken restaurant, e.g. KFC Fish 'n' chips shop Coffee bar, e.g. Starbucks, Costa Coffee Independent/local (non-chain) coffee shop Vegetarian/health food café or shop Café at gym/sports club/other lunchtime activity club None of these

32. Which high street brands do you think have a good lunch offer? Please write up to 3 and tell us why.

(please specify) (please specify) (please specify) Don't know

33. Which of the following facilities would you like to see at your place of work, if you don’t already have them? Please choose all that apply.



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A staff canteen/restaurant A café/coffee shop The café/coffee shop run by a better caterer The staff canteen/restaurant run by a better caterer Subsidised facilities A decent food vending machine Facilities for heating/preparing my own food A fridge on my floor/near my desk/workstation A microwave on my floor/near my desk/workstation A drinks area with kettle on my floor/near my desk/workstation Food available to buy from a trolley service Food available to buy from public areas of my workplace, e.g. reception, rather than the canteen/cafeteria Other None of these

workplace catering 2016 -...

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