Chef Jeon Ho-je on Home Cooking vs. Workplace Cafeterias
Creatrip Team
a month ago
Chef Jeon Ho-je reports that lunch sales at his restaurant fell in January after nearby companies started operating workplace cafeterias (구내식당). These cafeterias, often run by large firms or public institutions, are widespread and sometimes open to the public, offering hearty, home-style meals (집밥) at low prices—around 6,000–9,000 won. Menu variety, quick card-based payment systems, and added touches like small desserts make them competitive with ordinary restaurants, especially in dense office districts. The rise of mass catering from daycare to military service means people increasingly rely on shared meals instead of home cooking, making workplace cafeterias a valuable part of social welfare and urban food culture. Restaurants must adapt to changing, more frugal consumer habits and rethink their lunch offerings to stay competitive.
