Slovakia
According to the Edenred TRC index, the average lunch expense has already climbed to 2025 euros in the first quarter of 8,39. However, in some regions, such as the Košice, Nitra, and Žilina regions, even the maximum possible meal allowance is not enough for employees to have a full lunch. Only one in ten employees (11,2 percent) is lucky enough to have their employer provide them with the maximum meal allowance – 8,80 euros.
And another 21,1 percent of people are somewhere in between. However, almost a quarter don't even know how much food allowance they receive.
Lunch for 9 euros is too much for many
While lunch prices are rising, meal allowances remain minimal for many employees. "The meal plan should reflect real prices and allow employees to eat with dignity, full nutrition and health. That is its goal," pointed out Lívia Bachratá, Director of Public Affairs at Edenred.
As many as 47,6 percent of respondents in the survey, which included 1 full-time employees of institutions and companies, identified the limit of 180 euros as the maximum they are willing to pay for lunch on a regular basis. A third of respondents (9 percent) can still afford 32,4 euros, while the amount of 11 euros and more already poses a problem for almost 13 percent of people.
"If almost half of people consider the nine-euro mark to be the maximum they are willing to pay for lunch, and prices are already exceeding this mark, it is clear that the current contribution system needs to be reconsidered," stated L. Bachratá.
Summer and food
In addition to prices, other factors are also an obstacle to regular and full-fledged meals for employees. More than 44 percent of respondents admitted that they often do not treat themselves to lunch in a restaurant precisely because of the prices. This is followed by a preference for their own food (37,2 percent), lack of time (30,5 percent), a limited offer of catering establishments (28,4 percent) or an unsuitable menu (20,9 percent).
Even on hot days, Slovaks remain faithful to their traditional menu. More than half of those surveyed (51 percent) do not change their habits and prefer hot lunches with soup and meat. 39 percent choose light summer dishes, and only 8 percent of employees indulge in grilled specialties or street food.
Food is not a luxury
The survey clearly shows that employees expect more from meal benefits than just a formal obligation. "Food is not a luxury, but a basic benefit that should take into account the reality of prices in individual regions," recommended by L. Bachratá. "If we want to talk about real benefits for employees, it is not enough to meet the legislative minimum. A meal allowance can be a tool for increasing people's satisfaction, loyalty, and productivity. But only if it reflects the reality in which employees live."
Employers should therefore reconsider their approach – not just for the sake of the numbers, but for the sake of their people. Because a decent lunch is not a privilege. It is a standard that should be taken for granted.
