A 5 days working system and a 6 days working system will be put in force at a food service consumption behavior of company workers. As a 5 days working system have adopted company, which the number of employee is more than 50, from July 1, 2007. The purpose of this paper is to study the In food service consumption behavior of company workers. There is no doubt that it is only way of surviving In current society to analyze the change of social situation and actively cope with the development. Especially, in the field of restaurant industries, they have to be equipped with a great store of experience and skill, theory and practical business, pertinent and rapid disposal. Consequently, it is very important to know the objective and practical knowledge for the restaurant industries trend by having a through grasp of the need of consumer and their propensity to consume. In order to study motives of eating-out and restaurants selection, office workers, who live in the national capital region, are interviewed. The period of interview is from Oct 1 to Nov 20, 2007. According to the result of interview, The most workers prefer to eating-out on week with family and friends. But family is eating-out the more preference to weekend compare to friends. And it is deduced that restaurant near tourist resorts or outside the city rather than in downtown will be prosperous with this result. That is to say, workers go out to eat delicious food regardless of traffic problem and distance, with the increase of national income and the car holding. This paper is worthy of notice in terms of trying to find the relevance between the working system and the restaurant industries development. In after research, I expect the more synthetic and deeper study should be made though the more technical methods.