Kate Leggett, catering manager at Barclays Capital investment bank in London, tells us what the City slickers eat for lunch
Q: How many use your restaurant each day?
A: About 2,000, mostly investment bankers. About 80% of our customers are men and the majority of them are aged between 21 and 30.

Q: So what's the restaurant like?
A: We are situated just by Canary Wharf, so right outside we have 43 competitors – restaurants, sandwich bars and the like. To ensure we attract staff here, we offer a huge choice.

The first counter you come to is Market Fry, serving fish and chips, a vegetarian dish and a hot dessert, such as sticky toffee pudding. Then we have a rotisserie counter, selling hand-carved roast meat, traditional pies, lasagne, three different freshly made pizzas, jacket potatoes with various fillings and home-made soup.

There's a pasta counter, a counter where omelettes are cooked to order, and a Mongolian counter, where customers choose their own vegetable leaves, pak choi, spinach or bamboo shoots, for example, and then choose their spices and meat to go with it. A chef then stir fries the dish and serves it with noodles or rice.

We also have a chargrill with weekly specials such as tandoori chicken, and One Pot, a giant pot containing a hot, wet dish, such as red lamb curry, served with popadoms and rice. There's also a salad counter, a cold dessert counter and a make-to-order sandwich bar.

Q: What's the most popular dish?
A: We sell about 600-700 sandwiches and salads a day and about 1,200-1,300 main courses, evenly split between the different outlets.

Q: Do the staff like puddings?
A: We don't sell many. The guys are quite a fit bunch and steer clear of the fattening stuff.

Q: What's the best-selling drink here?
A: This is an alcohol-free site and we sell more bottles of water and Coca-Cola than anything else. We also serve 500 cups of tea a day.

Q: What sort of prices do customers pay?
A: Fish & chips is £2.50, a roast is £4.75, a Mongolian dish is £3.50, and sandwiches £1.30 -£2.15.

Q: What's the restaurant's atmosphere like?
A: Nearly everyone comes in between midday and 1.30pm, so the atmosphere then is very busy, especially as people tend to walk around and have a look at everything before they eat.

Q: Do you get much feedback from customers?
A: We have about 30 chefs and catering assistants serving at lunchtime, so lots of feedback is verbal, but we also have an email address.

Q: Is this an in-house operation?
A: Since August 1999, the operation has been run by Directors' Table, a contract caterer, as a fixed-price rolling contract. It has a turnover of about £1.2 million a year.