The annual report explores how lunchtime habits have evolved in the workplace, with greener food options, greater customisation and communal dining experiences leading the charge as employees seek flexible, inclusive and exciting cuisines during in-office days.
Matt Ephgrave, managing director at Just Eat for Business, said: “This year’s report shows how workplace dining continues to evolve alongside the modern working week. Employees are looking for more choices, healthier options and meals that bring teams together in more flexible ways.
“From the rise of personalised, plant-based lunches to the growing influence of global and viral flavours, it’s clear that food remains a powerful way to support connection, culture and collaboration in the workplace. We’re excited to help businesses continue to adapt to these changing habits throughout 2026 and beyond.”
Key highlights include:
Personalisation and plant-based choices accelerate
Workplace lunches are becoming increasingly personalised, with employees gravitating towards flexible, health-led options that reflect individual preferences and dietary needs.
Vegetarian and vegan items increased by 20% year-on-year, while gluten-free items grew by 16%. This shift towards choice and control is further underlined by the continued rise of customisable formats, with ‘Build Your Own’ orders climbing by 17%.
Communal dining moves beyond traditional defaults
Shared meals remain a key part of office culture, but menus are continuing to evolve to suit modern working patterns and more diverse tastes. In 2025, buffet orders grew by 17%, platter items rose by 14%, and bundle orders increased by 17%, offering teams more flexible ways to dine together.
Midweek meal peaks
Hybrid working patterns continue to shape food ordering behaviour, with midweek firmly established as the busiest period. For the second year running, Thursday was the most popular day for office orders, accounting for a quarter (25%) of all weekday orders. Tuesdays and Wednesdays followed closely, reinforcing consistent in-office attendance during the middle of the week.
This midweek concentration is particularly pronounced in central business districts, with Shoreditch’s EC2A topping the charts as the UK’s busiest postcode in 2025, followed by SE1 (South Bank), SW1E (Victoria), and W1D (Soho).
Seasonal trends shape ordering patterns
Seasonality had a clear impact on workplace ordering, with October emerging as the busiest month, at 15% above the annual average, as office attendance and business activity rebounded after summer.
July followed as the second busiest, 13% above average, before orders dropped sharply in August, falling 14% below average during the peak holiday period. The subsequent rise in September marked the start of a strong autumn uplift, driven by employees returning and organisations refocusing on end-of-year priorities.
Global and viral flavours reshape workplace menus
Office workers continued to explore bold and international flavours, with Middle Eastern cuisine emerging as the fastest-growing major cuisines, increasing by 22% year-on-year. Thai (+21%), Mediterranean (+19%), Mexican (+19%) and Vietnamese (+17%) cuisines also saw strong growth.
The five fastest-growing cuisines in 2025 were:
- Middle Eastern – 22% growth
- Thai - 21% growth
- Mediterranean - 19% growth
- Mexican - 19% growth
- Vietnamese - 17% growth
Social trends also played a growing role in workers’ menu choices. Hot honey items surged by over 200%, making it 2025’s standout flavour, while ‘crispy’ dishes increased by 35%. Contrasting this, pistachio-based items declined slightly, falling by 8%, suggesting the trend peaked in 2024.