Change search
ReferencesLink to record
Permanent link

Direct link
The lunch business industry in Sweden and Denmark -: a comparative study.
KTH, School of Industrial Engineering and Management (ITM), Industrial Economics and Management (Dept.). (INDEK)
2012 (English)Independent thesis Advanced level (degree of Master (One Year)), 30 credits / 45 HE creditsStudent thesis
Abstract [en]

As the competition for talented workers increases fringe benefits are becoming an   increasingpart of the salary package. A token of this, could be the lunch industry, which has emerged in Denmark and Sweden as a way of attracting and retain skilled staff. Despite the similarities between the two countries, different business models dominate the lunch industries in the respective markets. This study displays some fundamental differences in the lunch habits, which are established from childhood experiences. All Swedish schoolchildren receive a free lunch consisting of a hot meal served as a buffet in big dining halls. Danish schoolchildren carry cold packed lunch bags from home, consisting primarily of rye bread and cold cuts. As a result of these experiences Swedes prefer hot meals for lunch throughout their lives, while Danes gladly eat their cold rye bread. Nonetheless, the dominating business model, within the Danish lunch industry, offers workers hot lunches served as buffets, while the common Swedish model requires workers to visit lunch restaurants. Alternatively, lunch can be delivered, but then it is served as single portions or cold/frozen and has to be heated. According to the results of this study there are no fundamental differences within the content or focus areas of the business models in the two countries and the key success factors are the same. The Swedish lunch models are not likely to be accepted in Denmark, due to the Danish population’s attitude towards frozen ready meals and that buffets makes single portions superfluous. On the other hand, the commonly applied Danish model seems to be a good fit with the Swedish culture, hence an entrepreneurial opportunity.

Place, publisher, year, edition, pages
2012. , 26 p.
Keyword [en]
Comparative study, lunch restaurant, business model, lunch, food, Denmark and
National Category
Business Administration
URN: urn:nbn:se:kth:diva-97833OAI: diva2:533889
Educational program
Master of Science - Entrepreneurship and Innovation Management
Available from: 2016-05-20 Created: 2012-06-14 Last updated: 2016-05-20Bibliographically approved

Open Access in DiVA

fulltext(584 kB)32 downloads
File information
File name FULLTEXT01.pdfFile size 584 kBChecksum SHA-512
Type fulltextMimetype application/pdf

Search in DiVA

By author/editor
Tindbæk, Lasse
By organisation
Industrial Economics and Management (Dept.)
Business Administration

Search outside of DiVA

GoogleGoogle Scholar
Total: 32 downloads
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Total: 11 hits
ReferencesLink to record
Permanent link

Direct link