Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

Science.gov (United States)

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Lee Sylvester, Laura; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background As Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose To design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful fats and high quality carbohydrates. Methods The intervention included table tents outlining 10 heart healthy eating tips, coupons promoting healthy menu items, an information brochure, and link to study website. Pre and post intervention surveys were completed by restaurant managers and customers completed a brief “intercept” survey. Results Managers (n = 10) reported the table tents and coupons were well received, and several noted improved personal nutrition knowledge. Overall, 4214 coupons were distributed with 1244 (30%) redeemed. Of 300 customers surveyed, 126 (42%) noticed the table tents and of these, 115 (91%) considered the nutrition information helpful, 42 (33%) indicated the information influenced menu items purchased, and 91 (72%) reported the information will influence what they order in the future. Discussion The intervention was well-received by restaurant managers and positively influenced menu item selection by many customers. Translation to Health Education Practice Further research is needed to assess effective strategies for scaling up and sustaining this intervention approach. PMID:28947925

A voluntary nutrition labeling program in restaurants: Consumer awareness, use of nutrition information, and food selection.

Science.gov (United States)

White, Christine M; Lillico, Heather G; Vanderlee, Lana; Hammond, David

2016-12-01

Health Check (HC) was a voluntary nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of nutritional information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013). Surveys assessed participant noticing of nutrition information, influence of nutrition information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed nutrition information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019); however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by nutrition information (10.9% vs. 4.5%; OR = 2.96, p restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of nutrition information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that "self-selected" into the program.

Use of calorie information at fast-food and chain restaurants among US adults, 2009.

Science.gov (United States)

Wethington, Holly; Maynard, Leah M; Haltiwanger, Christine; Blanck, Heidi M

2014-09-01

The aim of this study was to examine reading and use of calorie information at fast-food/chain restaurants. A cross-sectional analysis was conducted on a sample of 4363 US adults using the 2009 HealthStyles survey. The outcome variable was reading calorie information when available while ordering at fast-food/chain restaurants. Among those who go to fast-food/chain restaurants, we conducted multivariable logistic regression to examine associations between sociodemographic variables and reading calorie information when available. Among those who report reading calorie information when available, we assessed the proportion using calorie information. Among those who reported eating at fast-food/chain restaurants, 36.4% reported reading calorie information when available. Reading calorie information was not related to race/ethnicity, income or education. Compared with men, women had higher odds [adjusted odds ratio (OR) = 1.8; 95% confidence interval (CI) = 1.5-2.1] of reading calorie information when available while those who frequented fast-food/chain restaurants ≥3 times/week (aOR = 0.6; 95% CI = 0.4-0.8) had lower odds compared with those going Health 2013. This work is written by (a) US Government employee(s) and is in the public domain in the US.

Administrative Information Systems Design Beautiful Restaurant Tour

OpenAIRE

Risman Risman; Drs. Soetirto Sadikin. M.A

1999-01-01

Satisfactory service is the key to business done wonderful tourist restaurants. One ofthe restaurant management efforts to meet these demands is to build informationsystems that can handle sales, handling of inventory until the purchase of rawmaterials, so the restaurant will be increasing productivity.To meet these needs, the author conducted the analysis and design of administrativeinformation system that handles its restaurant sales, purchasing, accounts payable andinventory handling. The ...

Facebook usage by local restaurants: A large scale survey

NARCIS (Netherlands)

Drs Erik Hekman; Marieke Welledonker-Kuijer

2012-01-01

Social media are rapidly becoming a viable way of service marketing and customer engagement in the hospitality industry. Facebook, for instance, allows restaurants to publish information, multimedia content and engage with their customers e.g., to answer questions or learn about their preferences.

Occupational Noise Exposure of Employees at Locally-Owned Restaurants in a College Town

OpenAIRE

Green, Deirdre R.; Anthony, T. Renée

2015-01-01

While many restaurant employees work in loud environments, in both dining and food preparation areas, little is known about worker exposures to noise. The risk of hearing loss to millions of food service workers around the country is unknown. This study evaluated full-shift noise exposure to workers at six locally-owned restaurants to examine risk factors associated with noise exposures during the day shift. Participants included cooks, counter attendants, bartenders, and waiters at full-serv...

A voluntary nutrition labeling program in restaurants: Consumer awareness, use of nutrition information, and food selection

Directory of Open Access Journals (Sweden)

Christine M. White

2016-12-01

Full Text Available Health Check (HC was a voluntary nutrition labeling program developed by the Heart and Stroke Foundation of Canada as a guide to help consumers choose healthy foods. Items meeting nutrient criteria were identified with a HC symbol. This study examined the impact of the program on differences in consumer awareness and use of nutritional information in restaurants. Exit surveys were conducted with 1126 patrons outside four HC and four comparison restaurants in Ontario, Canada (2013. Surveys assessed participant noticing of nutrition information, influence of nutrition information on menu selection, and nutrient intake. Significantly more patrons at HC restaurants noticed nutrition information than at comparison restaurants (34.2% vs. 28.1%; OR = 1.39; p = 0.019; however, only 5% of HC restaurant patrons recalled seeing the HC symbol. HC restaurant patrons were more likely to say that their order was influenced by nutrition information (10.9% vs. 4.5%; OR = 2.96, p < 0.001; and consumed less saturated fat and carbohydrates, and more protein and fibre (p < 0.05. Approximately 15% of HC restaurant patrons ordered HC approved items; however, only 1% ordered a HC item and mentioned seeing the symbol in the restaurant in an unprompted recall task, and only 4% ordered a HC item and reported seeing the symbol on the item when asked directly. The HC program was associated with greater levels of noticing and influence of nutrition information, and more favourable nutrient intake; however, awareness of the HC program was very low and differences most likely reflect the type of restaurants that “self-selected” into the program.

Business Plan: Elpis Restaurant

OpenAIRE

Tran, Luu Quoc Phong

2016-01-01

The purpose of this Bachelor’s thesis is to create a business plan for starting up a restaurant in European – Asian style in Helsinki. While the restaurants are in European or Asian style separately, this restaurant will be unique with dishes which are based on local traditional dishes, traditional Asian dishes and mixture between them as well as creation of new dishes. This business plan is created to minimize the risk when starting up a restaurant. The plan will not only help the restaur...

Consumer attitudes toward information displayed at food buffets in commercial restaurants

Directory of Open Access Journals (Sweden)

Tatiana Barbieri

2012-12-01

Full Text Available This study aimed to evaluate the attitude of consumers towards information about dishes in a commercial restaurant. This research was conducted from January to April 2009 in a restaurant in the city of Santa Maria (RS, Brazil. Food information including the name of the dish, ingredients, health benefits and warnings, and calorie value was displayed. After providing this nutritional information, a questionnaire was applied to 300 consumers at the restaurant to observe their attitudes towards the food information. It was found that 10.57% of the respondents reported allergy or intolerance to some kinds of food and that 10.98% of the respondents reported having diseases that require moderate consumption and/or total restriction on the consumption of those foods. However, 84.96% of the respondents did not restrict consumption of any food, even though those foods may have posed a risk to their health, and 58.54% of the respondents consumed some food due to the potential benefits to their health. With regard to the respondents' level of satisfaction concerning the food information provided, 72.76% considered the information provided as very good. The respondents had a tendency to change their behavior towards consumption after having access to information about the dishes displayed.

Restaurant menu labeling: impact of nutrition information on entree sales and patron attitudes.

Science.gov (United States)

Albright, C L; Flora, J A; Fortmann, S P

1990-01-01

This study examined changes in sales of low fat/low cholesterol foods targeted in a restaurant menu labeling program. Sales of labeled items were tracked before and after the program was introduced, and a subsample of patrons were surveyed for information on visibility and comprehension of the menu labels. Two of the four restaurants had significant increases in the sales of targeted foods following labeling. Comparisons between patrons dining in restaurants which had an increase in sales (I--increase restaurants) to those dining in restaurants which had no overall shift in sales (NI--no increase restaurants) revealed no differences in patron awareness or comprehension of the menu labels. There were age and gender differences between I and NI restaurants, with I restaurants having proportionally more males, and a younger clientele. Taste was the primary reason given by patrons for their entree choice, regardless of whether or not it was labeled. In all four restaurants women and older patrons were more aware of the program and more responsive to its recommendations. These findings suggest that environmental strategies may be an effective method of encouraging dietary changes in the general population, but patron characteristics such as age and gender may influence receptivity to this type of intervention. Future studies aimed at developing effective point of purchase education programs should evaluate these patron characteristics and include more powerful behavior change strategies.

A risk-based restaurant inspection system in Los Angeles County.

Science.gov (United States)

Buchholz, U; Run, G; Kool, J L; Fielding, J; Mascola, L

2002-02-01

The majority of local health departments perform routine restaurant inspections. In Los Angeles County (LAC), California, approximately $10 million/year is spent on restaurant inspections. However, data are limited as to whether or not certain characteristics of restaurants make them more likely to be associated with foodborne incident reports. We used data from the LAC Environmental Health Management Information System (EHMIS), which records the results of all routine restaurant inspections as well as data regarding all consumer-generated foodborne incidents that led to a special restaurant inspection by a sanitarian (investigated foodborne incidents [IFBIs]). We analyzed a cohort of 10,267 restaurants inspected from 1 July 1997 to 15 November 1997. We defined a "case restaurant" as any restaurant with a routine inspection from 1 July 1997 to 15 November 1997 and a subsequent IFBI from 1 July 1997 to 30 June 1998. Noncase restaurants did not have an IFBI from I July 1997 to 30 June 1998. We looked for specific characteristics of restaurants that might be associated with the restaurant subsequently having an IFBI, including the size of restaurant (assessed by number of seats), any previous IFBIs, the overall inspection score, and a set of 38 violation codes. We identified 158 case restaurants and 10,109 noncase restaurants. In univariate analysis, middle-sized restaurants (61 to 150 seats; n = 1,681) were 2.8 times (95% confidence interval [CI] = 2.0 to 4.0) and large restaurants (>150 seats; n = 621) were 4.6 times (95% CI = 3.0 to 7.0) more likely than small restaurants (restaurants. In addition, the likelihood of a restaurant becoming a case restaurant increased as the number of IFBIs in the prior year increased (chi2 for linear trend, P value = 0.0005). Other factors significantly associated with the occurrence of an IFBI included a lower overall inspection score, the incorrect storage of food, the reuse of food, the lack of employee hand washing, the lack of

The influence of recipe modification and nutritional information on restaurant food acceptance and macronutrient intakes.

Science.gov (United States)

Stubenitsky, K; Aaron, J; Catt, S; Mela, D

2000-06-01

To examine the influences of nutritional information and consumer characteristics on meal quality expectations, food selection and subsequent macronutrient intakes of consumers offered a reduced-fat option in a restaurant. A target, full-fat (FF) main restaurant meal option was developed in a version substantially reduced in fat and energy (RF). Restaurant patrons were randomly placed into one of four treatment groups varying in provision of menu information about the target dish, and the actual version of that dish served (if ordered). A full-fat blind (FFB) control group was given no nutritional information in the menu and was served the FF version. The other three groups were all served the modified RF version: (i) reduced-fat blind (RFB), who were given no nutritional information; (ii) reduced-fat informed (RFI), who were given nutritional information; and (iii) reduced-fat informed with details (RFID), who were given the same nutritional information plus recipe modification details. Subjects rated their expected and actual liking, the pleasantness of taste, texture and appearance of the dish, how well the dish matched their expectations, and the likelihood of purchase again. Additional measures included the other dish selections, sociodemographic and attitudinal information. A silver service (training) restaurant. Members of the public (n = 279) consuming meals in the restaurant. The presence of nutritional information on the menu did not significantly increase subsequent intakes of energy and fat from the rest of the meal, and did not significantly influence sensory expectations or post-meal acceptance measures (which also did not differ between the FF and RF versions). Consumer characteristics relating to fat reduction attitudes and behaviours were significantly related to the selection of different dishes. Provision of RF alternatives in a restaurant can have significant positive dietary benefits. Menu nutritional information did not affect measures of meal

Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998.

Science.gov (United States)

Bartosch, William J; Pope, G C

2002-06-01

To determine if restaurant business declines or improves after the implementation of restrictive restaurant smoking policies. Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol. Change in the trend in meals tax revenue (adjusted for population) following the implementation of highly restrictive restaurant smoking policies. The local adoption of restrictive restaurant smoking policies did not lead to a measurable deviation from the strong positive trend in revenue between 1992 and 1998 that restaurants in Massachusetts experienced. Controlling for other less restrictive restaurant smoking policies did not change this finding. Similar results were found for only those establishments that served alcoholic beverages. Highly restrictive restaurant smoking policies do not have a significant effect on a community's level of meal receipts, indicating that claims of community wide restaurant business decline under such policies are unwarranted.

INNOVATION AND INFORMATION TECHNOLGY: The role of Mobile application Inducing Innovations in Restaurant Businesses

OpenAIRE

Khadka, Ganesh Bahadur

2014-01-01

This thesis is a part of investigation to explain the relationship between information technology and innovation. MORSA ,Mobile Optimized Restaurant Service Application, was developed as a means of information technology by upgrading with new features comparing with currently existing online application service for restaurant businesses. With the help of MORSA,this research was conducted by examining its potentiaily to explain the relationship with different types of innovations. Moreover, di...

Attacking the Obesity Epidemic: The Potential Health Benefits of Providing Nutrition Information in Restaurants

Science.gov (United States)

Burton, Scot; Creyer, Elizabeth H.; Kees, Jeremy; Huggins, Kyle

2006-01-01

Objectives. Requiring restaurants to present nutrition information on menus is under consideration as a potential way to slow the increasing prevalence of obesity. Using a survey methodology, we examined how accurately consumers estimate the nutrient content of typical restaurant meals. Based on these results, we then conducted an experiment to address how the provision of nutrition information on menus influences purchase intentions and reported preferences. Methods. For both the survey and experiment, data were analyzed using analysis of variance techniques. Results. Survey results showed that levels of calories, fat, and saturated fat in less-healthful restaurant items were significantly underestimated by consumers. Actual fat and saturated fat levels were twice consumers’ estimates and calories approached 2 times more than what consumers expected. In the subsequent experiment, for items for which levels of calories, fat, and saturated fat substantially exceeded consumers’ expectations, the provision of nutrition information had a significant influence on product attitude, purchase intention, and choice. Conclusions. Most consumers are unaware of the high levels of calories, fat, saturated fat, and sodium found in many menu items. Provision of nutrition information on restaurant menus could potentially have a positive impact on public health by reducing the consumption of less-healthful foods. PMID:16873758

Barriers and facilitators of consumer use of nutrition labels at sit-down restaurant chains.

Science.gov (United States)

Auchincloss, Amy H; Young, Candace; Davis, Andrea L; Wasson, Sara; Chilton, Mariana; Karamanian, Vanesa

2013-12-01

Numerous localities have mandated that chain restaurants post nutrition information at the point of purchase. However, some studies suggest that consumers are not highly responsive to menu labelling. The present qualitative study explored influences on full-service restaurant customers’ noticing and using menu labelling. Five focus groups were conducted with thirty-six consumers. A semi-structured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Focus group participants were mostly female, African American, with incomes restaurants: nutrition knowledge, menu design and display, and normative attitudes and behaviours. Barriers to using labels were low prior knowledge of nutrition; displaying nutrition information using codes; low expectations of the nutritional quality of restaurant food; and restaurant discounts, promotions and social influences that overwhelmed interest in nutrition and reinforced disinterest in nutrition. Facilitators were higher prior knowledge of recommended daily intake; spending time reading the menu; having strong prior interest in nutrition/healthy eating; and being with people who reinforced dietary priorities. Menu labelling use may increase if consumers learn a few key recommended dietary reference values, understand basic energy intake/expenditure scenarios and if chain restaurants present nutrition information in a user-friendly way and promote healthier items.

Restaurant information system model and implementation

OpenAIRE

Dzenkauskas, Paulinas

2006-01-01

The recent stabilization of the Internet is now driving easy aspect of life into an Internet presence and the accompanying e-commerce solutions. In the coming years, the Internet will see growth in numbers unlike the world has ever seen. E-commerce has built itself with this in mind and is making every effort it can to seize the strongest position possible. The idea of e-restaurant extends the restaurant to the web and therefore to the home of customers. It provides the basic services, suc...

Who reports noticing and using calorie information posted on fast food restaurant menus?

Science.gov (United States)

Breck, Andrew; Cantor, Jonathan; Martinez, Olivia; Elbel, Brian

2014-10-01

Identify consumer characteristics that predict seeing and using calorie information on fast food menu boards. Two separate data collection methods were used in Philadelphia during June 2010, several weeks after calorie labeling legislation went into effect: (1) point-of-purchase survey and receipt collection conducted outside fast food restaurants (N = 669) and (2) a random digit dial telephone survey (N = 702). Logistic regressions were used to predict the odds of reporting seeing, and of reporting seeing and being influenced by posted calorie information. Approximately 35.1% of point-of-purchase and 65.7% of telephone survey respondents reported seeing posted calorie information, 11.8% and 41.7%, respectively, reported that the labels influenced their purchasing decisions, and 8.4% and 17% reported they were influenced in a healthful direction. BMI, education, income, gender, consumer preferences, restaurant chain, and frequency of visiting fast food restaurants were associated with heterogeneity in the likelihood of reporting seeing and reporting seeing and using calorie labels. Demographic characteristics and consumer preferences are important determinants in the use of posted calorie information. Future work should consider the types of consumers this information is intended for, and how to effectively reach them. Copyright © 2014 Elsevier Ltd. All rights reserved.

Restaurant menu labeling use among adults--17 states, 2012.

Science.gov (United States)

Lee-Kwan, Seung Hee; Pan, Liping; Maynard, Leah; Kumar, Gayathri; Park, Sohyun

2014-07-11

Many persons underestimate the calories in restaurant foods. Increased attention has been given to menu labeling (ML) as a way to provide consumers with point-of-purchase information that can help them reduce calorie intake and make healthier dietary choices. In 2010, a federal law was passed requiring restaurants with 20 or more establishments to display calorie information on menus and menu boards.* The regulations to implement this federal law have not been finalized, but some states and local jurisdictions have implemented their own ML policies, and many restaurants have already begun providing ML. To assess fast food and chain restaurant ML use by state and by demographic subgroup, CDC examined self-reported ML use by adults in 17 states that used the Sugar-Sweetened Beverages and Menu Labeling optional module in the 2012 Behavioral Risk Factor Surveillance System (BRFSS) survey. Based on approximately 97% of adult BRFSS respondents who noticed ML information at restaurants, the estimated overall proportion of ML users in the 17 states was 57.3% (range = 48.7% in Montana to 61.3% in New York). The prevalence of ML use was higher among women than men for all states; the patterns varied by age group and race/ethnicity across states. States and public health professionals can use these findings to track the use of ML and to develop targeted interventions to increase awareness and use of ML among nonusers.

Use of calorie information at fast food and chain restaurants among US youth aged 9-18 years, 2010.

Science.gov (United States)

Wethington, H; Maynard, L M; Blanck, H M

2013-09-01

To examine whether youth use calorie information when it is available at fast food/chain restaurants and what factors are associated with using this information to make their food selection. A cross-sectional analysis was conducted on a sample of 721 youth (9-18 years) using the 2010 YouthStyles and HealthStyles surveys. The outcome measure was reported use of calorie information at fast food/chain restaurants. Multivariable logistic regression was used to examine the associations between sociodemographic variables and the use of calorie information at fast food/chain restaurants. Of those who visited fast food/chain restaurants, 42.4% reported using calorie information at least sometimes. Girls were more likely than boys (adjusted odds ratio (aOR) = 1.8, 95% confidence interval (CI) = 1.2-2.5) and youth who were obese were more likely than those at a healthy weight (aOR = 1.7, 95% CI = 1.04-2.9) to use calorie information, and youth eating at a fast food/chain restaurant twice a week or more versus once a week or less were half as likely to report using calorie information (aOR = 0.5, 95% CI = 0.4-0.8). Public health education efforts can benefit from research to determine how to increase usage among youth so that their food choices are appropriate for their caloric needs.

Message frame and self-efficacy influence the persuasiveness of nutrition information in a fast-food restaurant

NARCIS (Netherlands)

Riet, J.P. van 't; Werrij, M.Q.; Nieuwkamp, R.; Vries, H. de; Ruiter, R.A.C.

2013-01-01

The present study investigated the persuasiveness of gain- and loss-framed information recommending healthier choices in fast-food restaurants. Visitors of two fast-food restaurants (N = 235) filled in a questionnaire concerning their fast food choices and received gain-or loss-framed nutrition

The Use of Market Feasibility Studies in the Restaurant Industry for Small and Medium-sized Restaurants

OpenAIRE

Kolster, Maria

2017-01-01

The goals of this thesis are to provide the reader with new information about market feasibility studies in the restaurant industry and to design a market feasibility template for the international restaurant industry which can be used for small and medium-sized restaurants before entering the market. The objectives are to define the ideal factors of a market feasibility study for the international restaurant industry, to learn and become an expert in feasibility studies for the restaurant i...

Dual Nation : Is the restaurant suited for franchise?

OpenAIRE

Gudmundsson, Erik; Jönsson, Marcus; Björnberg, Jenny

2006-01-01

Problem Dual Nation is a local restaurant and pub located in the centre of Helsingborg. The seven year old business has grown fast and established itself as a successful restaurant in the city. After a initial growth period, the restaurant has now reached a point where a change in its structure, strategy or system must be performed in order to witness renewed growth. A popular business system for expanding restaurants is the concept of franchise. Is the restau-rant suitable for such an expans...

Case study of restaurant successfully designed, constructed, and operated for excellent dining acoustics

Science.gov (United States)

Bollard, Paul; Des Jardins, Stephen

2005-09-01

Prior to the construction of La Provence Restaurant in Roseville, California in 2004, the owner, Stephen Des Jardins, traveled with his cook, architect, and engineer to the Provence Region of France to study the cuisine, architecture, and acoustics of the local restaurants. This information was incorporated into the design, construction, and operation of his restaurant, with acoustical design assistance provided by the author, Paul Bollard. The result of the owner's painstaking attention to detail is a restaurant which has received very positive reviews for its architecture, quality of food, service, and acoustic ambience. This paper documents the measures included in the construction of the restaurant to ensure that the building acoustics enhance the dining experience, rather than detract from it. Photographs of acoustic treatments are included, as are reverberation time (RT60) test results and ambient noise level measurement results.

The effect of providing nutritional information about fast-food restaurant menus on parents' meal choices for their children

Science.gov (United States)

Ahn, Jae-Young; Park, Hae-Ryun; Lee, Kiwon; Kwon, Sooyoun; Kim, Soyeong; Yang, Jihye; Song, Kyung-Hee

2015-01-01

BACKGROUND/OBJECTIVES To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal choices for their children at fast-food restaurants in South Korea. SUBJECTS/METHODS An online experimental survey using a menu board was conducted with 242 parents of children aged 2-12 years who dined with them at fast-food restaurants at least once a month. Participants were classified into two groups: the low-calorie group (n = 41) who chose at least one of the lowest calorie meals in each menu category, and the high-calorie group (n = 201) who did not. The attributes including perceived empowerment, use of provided nutritional information, and perceived difficulties were compared between the two groups. RESULTS The low-calorie group perceived significantly higher empowerment with the nutritional information provided than did the high-calorie group (P = 0.020). Additionally, the low-calorie group was more interested in nutrition labeling (P nutritional value of menus when selecting restaurants for their children more than did the high-calorie group (P = 0.017). The low-calorie group used the nutritional information provided when choosing meals for their children significantly more than did the high-calorie group (P nutritional information provided (P = 0.012). CONCLUSIONS The results suggest that improving the empowerment of parents using nutritional information could be a strategy for promoting healthier parental food choices for their children at fast-food restaurants. PMID:26634057

Approaches, techniques, and information technology systems in the restaurants and foodservice industry: a qualitative study in sales forecasting.

OpenAIRE

Green, Yvette N. J.; Weaver, Pamela A.

2008-01-01

This is a study of the approaches, techniques, and information technology systems utilized for restaurant sales forecasting in the full-service restaurant segment. Companies were examined using a qualitative research methods design and long interviews to gather information on approaches, techniques, and technology systems utilized in the sales forecasting process. The results of the interviews were presented along with ensuing discussion.

Restaurant challenge offers healthful meal options and builds diabetes awareness.

Science.gov (United States)

Blair, Angela M; Drass, Janice A; Stone, Marylou; Rhoades, Deborah; Baldwin, Susan A; Russ, Kelsey M

2011-01-01

The Frederick Restaurant Challenge is an innovative project based on a collaborative effort among community organizations and partners designed to offer delicious healthful meal options at local restaurants during the month of November for American Diabetes Month. Local restaurants were challenged to participate and submitted recipes for healthful meals to the Frederick County Diabetes Coalition for review by registered dietitians. Diners voted on meals to determine the challenge winner(s), and were eligible to win prizes as well. Publicity prior to and during the month was effective in creating positive news about healthful meals when eating out, raised awareness about diabetes, and provided restaurants with desirable advertising opportunities. Feedback from restaurants and diners was overwhelmingly positive. The purpose of this article is to describe this successful low-budget project to encourage its replication in local communities. The Frederick Restaurant Challenge proved to be a very successful, innovative, low-budget project that met its intended goals: to develop healthful meal options for people with diabetes (or for anyone wishing to eat healthier); to demonstrate that healthful food can taste delicious; and to encourage restaurants to continue offering healthful options on their menus beyond the challenge month. Community interventions such as the Frederick Restaurant Challenge offer unique and important strategies for affecting change and raising awareness not only for people with diabetes but also for the entire community.

Mobile Restaurant Information System Integrating Reservation Navigating and Parking Management

OpenAIRE

Chih-Yao Lo,; Chun-Ta Lin,; Chia-Lung Tsai

2011-01-01

In recent years, with the pace of technological development, people have become more and more demanding in terms of quality of life. At the same time the restaurant industry has become one of the largest industries in the world. To follow international trends and development in the restaurant business in Taiwan, various types of theme restaurants and cafes have emerged. Needless to saycompetition is intense. In such an environment, raising service quality and management performance are the fo...

Nutrition-labeling regulation impacts on restaurant environments.

Science.gov (United States)

Saelens, Brian E; Chan, Nadine L; Krieger, James; Nelson, Young; Boles, Myde; Colburn, Trina A; Glanz, Karen; Ta, Myduc L; Bruemmer, Barbara

2012-11-01

Recent attempts to improve the healthfulness of away-from-home eating include regulations requiring restaurants to post nutrition information. The impact of such regulations on restaurant environments is unknown. To examine changes in restaurant environments from before to after nutrition-labeling regulation in a newly regulated county versus a nonregulated county. Using the Nutrition Environment Measures Survey-Restaurant version audit, environments within the same quick-service chain restaurants were evaluated in King County (regulated) before and 6 and 18 months after regulation enforcement and in Multnomah County (nonregulated) restaurants over a 6-month period. Data were collected in 2008-2010 and analyses conducted in 2011. Overall availability of healthy options and facilitation of healthy eating did not increase differentially in King County versus Multnomah County restaurants aside from the substantial increase in onsite nutrition information posting in King County restaurants required by the new regulation. Barriers to healthful eating decreased in King County relative to Multnomah County restaurants, particularly in food-oriented establishments. King County restaurants demonstrated modest increases in signage that promotes healthy eating, although the frequency of such promotion remained low, and the availability of reduced portions decreased in these restaurants. The healthfulness of children's menus improved modestly over time, but not differentially by county. A restaurant nutrition-labeling regulation was accompanied by some, but not uniform, improvements in other aspects of restaurant environments in the regulated compared to the nonregulated county. Additional opportunities exist for improving the healthfulness of away-from-home eating beyond menu labeling. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels.

Science.gov (United States)

Bleich, Sara N; Wolfson, Julia A; Jarlenski, Marian P; Block, Jason P

2015-11-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012-14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. Project HOPE—The People-to-People Health Foundation, Inc.

Restaurants With Calories Displayed On Menus Had Lower Calorie Counts Compared To Restaurants Without Such Labels

Science.gov (United States)

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.; Block, Jason P.

2016-01-01

Beginning in December 2016, calorie labeling on menus will be mandatory for US chain restaurants and many other establishments that serve food, such as ice cream shops and movie theaters. But before the federal mandate kicks in, several large chain restaurants have begun to voluntarily display information about the calories in the items on their menus. This increased transparency may be associated with lower overall calorie content of offered items. This study used data for the period 2012–14 from the MenuStat project, a data set of menu items at sixty-six of the largest US restaurant chains. We compared differences in calorie counts of food items between restaurants that voluntarily implemented national menu labeling and those that did not. We found that the mean per item calorie content in all years was lower for restaurants that voluntarily posted information about calories (the differences were 139 calories in 2012, 136 in 2013, and 139 in 2014). New menu items introduced in 2013 and 2014 showed a similar pattern. Calorie labeling may have important effects on the food served in restaurants by compelling the introduction of lower-calorie items. PMID:26526245

Chefs' opinions of restaurant portion sizes.

Science.gov (United States)

Condrasky, Marge; Ledikwe, Jenny H; Flood, Julie E; Rolls, Barbara J

2007-08-01

The objectives were to determine who establishes restaurant portion sizes and factors that influence these decisions, and to examine chefs' opinions regarding portion size, nutrition information, and weight management. A survey was distributed to chefs to obtain information about who is responsible for determining restaurant portion sizes, factors influencing restaurant portion sizes, what food portion sizes are being served in restaurants, and chefs' opinions regarding nutrition information, health, and body weight. The final sample consisted of 300 chefs attending various culinary meetings. Executive chefs were identified as being primarily responsible for establishing portion sizes served in restaurants. Factors reported to have a strong influence on restaurant portion sizes included presentation of foods, food cost, and customer expectations. While 76% of chefs thought that they served "regular" portions, the actual portions of steak and pasta they reported serving were 2 to 4 times larger than serving sizes recommended by the U.S government. Chefs indicated that they believe that the amount of food served influences how much patrons consume and that large portions are a problem for weight control, but their opinions were mixed regarding whether it is the customer's responsibility to eat an appropriate amount when served a large portion of food. Portion size is a key determinant of energy intake, and the results from this study suggest that cultural norms and economic value strongly influence the determination of restaurant portion sizes. Strategies are needed to encourage chefs to provide and promote portions that are appropriate for customers' energy requirements.

Exploratory analysis of fast-food chain restaurant menus before and after implementation of local calorie-labeling policies, 2005-2011.

Science.gov (United States)

Namba, Alexa; Auchincloss, Amy; Leonberg, Beth L; Wootan, Margo G

2013-06-20

Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry's response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Although the overall prevalence of "healthier" food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options.

The Analysis of Restaurant Industry In Kuopio Region

OpenAIRE

Tang, Yuanjia

2015-01-01

Abstract “Hunger breeds discontentment”, people are the basis of a country and food is paramount necessity for people. With the rapid development of restaurant industry, nowadays restaurants already spread all over the world The objective of the thesis was to collect information from existed restaurants and forecast the restaurant industry developing trend in the future. The thesis was also prepared for the new entrepreneurs who want to open new restaurants in Kuopio. Before they open...

A Vocabulary Analysis of the Restaurant Menus

OpenAIRE

MIHUT Silvia

2010-01-01

The present paper explores the genre of restaurant menus by analyzing existing online lists of breakfast, lunch and dinner options. It shows that a menu is a reflection of the restaurant itself and its vocabulary, whether formal, casual or playful, matches the restaurant concept, location or theme. In addition to providing the food and drink items, menus can also be used to offer other information to the customers. The restaurant menu vocabulary describes the owner/chef's philosophy about foo...

Healthier Children's Meals in Restaurants: An Exploratory Study to Inform Approaches That Are Acceptable Across Stakeholders.

Science.gov (United States)

Anzman-Frasca, Stephanie; Folta, Sara C; Glenn, Meaghan E; Jones-Mueller, Anita; Lynskey, Vanessa M; Patel, Anjali A; Tse, Lisa L; Lopez, Nanette V

2017-04-01

Assess parents', children's, and restaurant executives' perspectives on children's meals in restaurants. Cross-sectional. Parents and children completed predominantly quantitative surveys at 4 quick- and full-service restaurant locations. Telephone interviews were conducted with executives representing additional restaurants. Parents (n = 59) and their first- through fourth-grade children (n = 58); executives (n = 4). Parent/child perspectives on child meal selection and toy incentives in restaurants; executives' views on kids' meals and barriers to supplying healthier kids' meals. Frequencies, thematic analysis. A total of 63% of children ordered from children's menus, 8% of whom ordered healthier kids' meals. Half of parents reported that children determined their own orders. Taste was the most common reason for children's meal choices. Most (76%) children reported visiting the restaurant previously; 64% of them placed their usual order. Parents' views on toy incentives were mixed. Themes from executive interviews highlighted factors driving children's menu offerings, including children's habits and preferences and the need to use preexisting pantry items. Executives described menu changes as driven by profitability, consumer demand, regulation, and corporate social responsibility. Findings can inform the development of restaurant interventions that are effective in promoting healthier eating and are acceptable to parents, children, and restaurant personnel. Copyright © 2016 Society for Nutrition Education and Behavior. All rights reserved.

Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items

Science.gov (United States)

Thayer, Linden M.; Pimentel, Daniela C.; Smith, Janice C.; Garcia, Beverly A.; Sylvester, Laura Lee; Kelly, Tammy; Johnston, Larry F.; Ammerman, Alice S.; Keyserling, Thomas C.

2017-01-01

Background: Because Americans commonly consume restaurant foods with poor dietary quality, effective interventions are needed to improve food choices at restaurants. Purpose: The purpose of this study was to design and evaluate a restaurant-based intervention to help customers select and restaurants promote heart healthy menu items with healthful…

College Students' Intentions to Use Calorie Information on a Restaurant Menu: Application of the Theory of Planned Behavior

Science.gov (United States)

Stran, Kimberly A.; Knol, Linda L.; Severt, Kimberly; Lawrence, Jeannine C.

2016-01-01

Background: Obesity continues to be an epidemic in the United States and is associated with multiple chronic diseases. Greater numbers of people eat in restaurants and select high calorie foods. Labeling laws require calorie information on menus in some restaurants. Purpose: The purpose of this study was to determine the predictors of intention to…

From Menu to Mouth: Opportunities for Sodium Reduction in Restaurants

Science.gov (United States)

Gunn, Janelle Peralez

2014-01-01

Restaurant foods can be a substantial source of sodium in the American diet. According to the Institute of Medicine, the significant contribution made by restaurants and food service menu items to Americans’ sodium intake warrants targeted attention. Public health practitioners are uniquely poised to support sodium-reduction efforts in restaurants and help drive demand for lower-sodium products through communication and collaboration with restaurant and food service professionals and through incentives for restaurants. This article discusses the role of the public health practitioner in restaurant sodium reduction and highlights select strategies that have been taken by state and local jurisdictions to support this effort. PMID:24456646

Energy Contents of Frequently Ordered Restaurant Meals and Comparison with Human Energy Requirements and US Department of Agriculture Database Information: A Multisite Randomized Study

Science.gov (United States)

Urban, Lorien E.; Weber, Judith L.; Heyman, Melvin B.; Schichtl, Rachel L.; Verstraete, Sofia; Lowery, Nina S.; Das, Sai Krupa; Schleicher, Molly M.; Rogers, Gail; Economos, Christina; Masters, William A.; Roberts, Susan B.

2017-01-01

Background Excess energy intake from meals consumed away from home is implicated as a major contributor to obesity, and ~50% of US restaurants are individual or small-chain (non–chain) establishments that do not provide nutrition information. Objective To measure the energy content of frequently ordered meals in non–chain restaurants in three US locations, and compare with the energy content of meals from large-chain restaurants, energy requirements, and food database information. Design A multisite random-sampling protocol was used to measure the energy contents of the most frequently ordered meals from the most popular cuisines in non–chain restaurants, together with equivalent meals from large-chain restaurants. Setting Meals were obtained from restaurants in San Francisco, CA; Boston, MA; and Little Rock, AR, between 2011 and 2014. Main outcome measures Meal energy content determined by bomb calorimetry. Statistical analysis performed Regional and cuisine differences were assessed using a mixed model with restaurant nested within region×cuisine as the random factor. Paired t tests were used to evaluate differences between non–chain and chain meals, human energy requirements, and food database values. Results Meals from non–chain restaurants contained 1,205±465 kcal/meal, amounts that were not significantly different from equivalent meals from large-chain restaurants (+5.1%; P=0.41). There was a significant effect of cuisine on non–chain meal energy, and three of the four most popular cuisines (American, Italian, and Chinese) had the highest mean energy (1,495 kcal/meal). Ninety-two percent of meals exceeded typical energy requirements for a single eating occasion. Conclusions Non–chain restaurants lacking nutrition information serve amounts of energy that are typically far in excess of human energy requirements for single eating occasions, and are equivalent to amounts served by the large-chain restaurants that have previously been criticized

Availability and accessibility of healthier options and nutrition information at New Zealand fast food restaurants.

Science.gov (United States)

Chand, Ashmita; Eyles, Helen; Ni Mhurchu, Cliona

2012-02-01

The aim of this study was to assess the availability of healthier options and nutrition information at major New Zealand fast food chains. A cross-sectional survey was undertaken at 24 fast food stores (two from each of 12 major chains) using on-site visits, telephone calls, and website searches. Of available products, only 234/1126 (21%) were healthier options. Healthier options were generally cheaper and lower in energy, total fat, saturated fat, sugar, and sodium per serve than their regular counterparts. Regular options were commonly high in sugar or sodium per serve (mean sugar content of beverages=56 g (11 teaspoons) and sodium content of burgers and pasta=1095 mg and 1172 mg, respectively). Nutrition information was available at 11/12 (92%) restaurant chains (range=0% at Tank Juice to 99% at Domino's Pizza). However, nutrition in the New Zealand fast food restaurant setting. Implications of these findings for policy and food industry include: consideration of mandatory menu labelling, increasing the percentage of healthier options available, and improving the nutrient content of regular options at New Zealand fast food restaurants. Copyright © 2011 Elsevier Ltd. All rights reserved.

Neighborhood Disparities in the Restaurant Food Environment.

Science.gov (United States)

Martinez-Donate, Ana P; Espino, Jennifer Valdivia; Meinen, Amy; Escaron, Anne L; Roubal, Anne; Nieto, Javier; Malecki, Kristen

2016-11-01

Restaurant meals account for a significant portion of the American diet. Investigating disparities in the restaurant food environment can inform targeted interventions to increase opportunities for healthy eating among those who need them most. To examine neighborhood disparities in restaurant density and the nutrition environment within restaurants among a statewide sample of Wisconsin households. Households (N = 259) were selected from the 2009-2010 Survey of the Health of Wisconsin (SHOW), a population-based survey of Wisconsin adults. Restaurants in the household neighborhood were enumerated and audited using the Nutrition Environment Measures Survey for Restaurants (NEMS-R). Neighborhoods were defined as a 2- and 5-mile street-distance buffer around households in urban and non-urban areas, respectively. Adjusted linear regression models identified independent associations between sociodemographic household characteristics and neighborhood restaurant density and nutrition environment scores. On average, each neighborhood contained approximately 26 restaurants. On average, restaurants obtained 36.1% of the total nutrition environment points. After adjusting for household characteristics, higher restaurant density was associated with both younger and older household average age (P restaurant food environment in Wisconsin neighborhoods varies by age, race, and urbanicity, but offers ample room for improvement across socioeconomic groups and urbanicity levels. Future research must identify policy and environmental interventions to promote healthy eating in all restaurants, especially in young and/or rural neighborhoods in Wisconsin.

Restaurant closures

CERN Document Server

Novae Restauration

2012-01-01

Christmas Restaurant closures Please note that the Restaurant 1 and Restaurant 3 will be closed from Friday, 21 December at 5 p.m. to Sunday, 6 January, inclusive. They will reopen on Monday, 7 January 2013.   Restaurant 2 closure for renovation To meet greater demand and to modernize its infrastructure, Restaurant 2 will be closed from Monday, 17 December. On Monday, 14 January 2013, Sophie Vuetaz’s team will welcome you to a renovated self-service area on the 1st floor. The selections on the ground floor will also be expanded to include pasta and pizza, as well as snacks to eat in or take away. To ensure a continuity of service, we suggest you take your break at Restaurant 1 or Restaurant 3 (Prévessin).

Work at Restaurant No. 1

CERN Multimedia

GS Department

2011-01-01

Concerning the replacement of the flooring in the free-flow level of Restaurant No. 1, we would like to inform you that access to the restaurant from the Main Building will be closed between 31 January and 6 February. During this period, access to the restaurant will be through the south entrance, opposite Building 40 (see map); paper cups and plates will be used, and the opening hours for lunch will be extended from 11.00 am. to 3 pm in order to guarantee service to the users. Thank you for your understanding and cooperation. GS/SE Group

Exploratory Analysis of Fast-Food Chain Restaurant Menus Before and After Implementation of Local Calorie-Labeling Policies, 2005–2011

Science.gov (United States)

Namba, Alexa; Leonberg, Beth L.; Wootan, Margo G.

2013-01-01

Introduction Since 2008, several states and municipalities have implemented regulations requiring provision of nutrition information at chain restaurants to address obesity. Although early research into the effect of such labels on consumer decisions has shown mixed results, little information exists on the restaurant industry’s response to labeling. The objective of this exploratory study was to evaluate the effect of menu labeling on fast-food menu offerings over 7 years, from 2005 through 2011. Methods Menus from 5 fast-food chains that had outlets in jurisdictions subject to menu-labeling laws (cases) were compared with menus from 4 fast-food chains operating in jurisdictions not requiring labeling (controls). A trend analysis assessed whether case restaurants improved the healthfulness of their menus relative to the control restaurants. Results Although the overall prevalence of “healthier” food options remained low, a noteworthy increase was seen after 2008 in locations with menu-labeling laws relative to those without such laws. Healthier food options increased from 13% to 20% at case locations while remaining static at 8% at control locations (test for difference in the trend, P = .02). Since 2005, the average calories for an à la carte entrée remained moderately high (approximately 450 kilocalories), with less than 25% of all entrées and sides qualifying as healthier and no clear systematic differences in the trend between chain restaurants in case versus control areas (P ≥ .50). Conclusion These findings suggest that menu labeling has thus far not affected the average nutritional content of fast-food menu items, but it may motivate restaurants to increase the availability of healthier options. PMID:23786908

Energy Contents of Frequently Ordered Restaurant Meals and Comparison with Human Energy Requirements and U.S. Department of Agriculture Database Information: A Multisite Randomized Study.

Science.gov (United States)

Urban, Lorien E; Weber, Judith L; Heyman, Melvin B; Schichtl, Rachel L; Verstraete, Sofia; Lowery, Nina S; Das, Sai Krupa; Schleicher, Molly M; Rogers, Gail; Economos, Christina; Masters, William A; Roberts, Susan B

2016-04-01

Excess energy intake from meals consumed away from home is implicated as a major contributor to obesity, and ∼50% of US restaurants are individual or small-chain (non-chain) establishments that do not provide nutrition information. To measure the energy content of frequently ordered meals in non-chain restaurants in three US locations, and compare with the energy content of meals from large-chain restaurants, energy requirements, and food database information. A multisite random-sampling protocol was used to measure the energy contents of the most frequently ordered meals from the most popular cuisines in non-chain restaurants, together with equivalent meals from large-chain restaurants. Meals were obtained from restaurants in San Francisco, CA; Boston, MA; and Little Rock, AR, between 2011 and 2014. Meal energy content determined by bomb calorimetry. Regional and cuisine differences were assessed using a mixed model with restaurant nested within region×cuisine as the random factor. Paired t tests were used to evaluate differences between non-chain and chain meals, human energy requirements, and food database values. Meals from non-chain restaurants contained 1,205±465 kcal/meal, amounts that were not significantly different from equivalent meals from large-chain restaurants (+5.1%; P=0.41). There was a significant effect of cuisine on non-chain meal energy, and three of the four most popular cuisines (American, Italian, and Chinese) had the highest mean energy (1,495 kcal/meal). Ninety-two percent of meals exceeded typical energy requirements for a single eating occasion. Non-chain restaurants lacking nutrition information serve amounts of energy that are typically far in excess of human energy requirements for single eating occasions, and are equivalent to amounts served by the large-chain restaurants that have previously been criticized for providing excess energy. Restaurants in general, rather than specific categories of restaurant, expose patrons to

Correlates of Reported Use and Perceived Helpfulness of Calorie Information in Restaurants Among U.S. Adults.

Science.gov (United States)

Oh, April; Nguyen, Anh Bao; Patrick, Heather

2016-03-01

This study reports correlates in reported use and helpfulness of calorie information, when available, in restaurants on a national scale in the United States for demographic behavioral and health-related conditions. This study is a secondary data analysis of the 2013 National Cancer Institute's Health Information National Trends Survey data. United States. Adults (n = 3407). Menu labeling use and helpfulness; behavior change attempts; reported fruit, vegetable, and soda consumption; weight status; and chronic health conditions. Trends were identified in weighted logistic and linear regression models. U.S. adults who intended to lose weight (odds ratio [OR] = 5.01 [95% confidence interval 2.96, 8.46]), increase fruit (OR = 1.10 [.66, 1.84]) or vegetable consumption (OR = 2.25 [1.32, 3.83]), or reduce soda consumption (OR = 1.67 [1.11, 2.51]) were more likely to report using menu-labeling information when available. More women reported calorie information was helpful when ordering (p restaurants. Following publication of final rules for federal menu-labeling legislation and implementation, further surveillance of public response to this information may inform message framing and educational interventions to promote use of calorie information on menu boards. © The Author(s) 2016.

Developing and Implementing "Waupaca Eating Smart": A Restaurant and Supermarket Intervention to Promote Healthy Eating Through Changes in the Food Environment.

Science.gov (United States)

Escaron, Anne L; Martinez-Donate, Ana P; Riggall, Ann Josie; Meinen, Amy; Hall, Beverly; Nieto, F Javier; Nitzke, Susan

2016-03-01

Restaurants and food stores are suitable settings for healthy eating interventions. A community-academic partnership developed and implemented "Waupaca Eating Smart" (WES), a healthy eating program in restaurants and supermarkets of a rural, Midwest community. Previous interventions targeted either restaurants or small food stores nearly all in urban areas. Intervention design and implementation is rarely documented, making replication difficult for interested researchers and communities. In this article, we report the activities we undertook to develop and implement WES. Working with a local nutrition and activity coalition, we used evidence-based strategies guided by the social ecological model and social marketing principles to inform the content of WES. Formative assessment included a review of the literature, statewide key informant interviews and focus groups with restaurant and food store operators and patrons, a local community survey, and interviews with prospective WES businesses. WES was implemented in seven restaurants and two supermarkets and evaluated for feasibility and acceptance using surveys and direct observation of WES implementation. Prior to this intervention, only one of seven restaurants had three or more meals that met WES nutrition criteria. By the end of the program, 38 meals were labeled and promoted to restaurant customers, and the team had staffed four side salad taste tests for supermarket customers. Four and 10 months after intervention launch, the majority of the program's strategies were observed in participating outlets, suggesting that these program's strategies are feasible and can be sustained. Operators reported strong satisfaction overall. A combined restaurant- and supermarket-based healthy eating intervention is feasible and positively valued in rural communities. Further research is needed to better understand how to foster sustainability of these interventions and their impact on customer food choices. © 2015 Society for

Refinement and User Acceptance Test of Accounting Information System for Restaurants SMEs

OpenAIRE

Lana Sularto

2016-01-01

This study seeks to improve accounting information system (AIS) application specially built for restaurants small and medium-sized enterprises (SMEs) that have been developed and tested to the user, as well as demonstrate the feasibility of the applications that have been enhanced when viewed in terms of functionality, performance, and usability. Enhanced AIS is the result of system development that have been developed, that requires three years to complete all the stages involving 179 restau...

Restaurant volatility and the Iowa City, Iowa, smoke-free restaurant ordinance.

Science.gov (United States)

Sheffer, Megan A; Squier, Christopher A; Gilmore, Gary D

2013-01-01

To determine the economic impact of the Iowa City, Iowa, smoke-free restaurant ordinance (IC-SFRO) using an immediate and novel approach. In this retrospective study, food permit licensure served as the measure to assess the IC-SFRO impact. The Iowa City experience provided an excellent experimental setting, as the ordinance was enacted March 1, 2002, and repealed May 7, 2003, because of preemption. The city of Coralville served as a natural control, as it is contiguous to Iowa City, has similar population demographics, and has never enacted a smoke-free restaurant ordinance. Food permit licensure data for all Iowa City and Coralville restaurants were obtained from the Johnson County Health Department. Differences in restaurant volatility were assessed using Fisher's exact probability test. The number of restaurants increased in both Iowa City and Coralville throughout the ordinance period. The ratio of the total number of restaurants in Iowa City to the total number of restaurants in the Iowa City-Coralville metropolitan area remained stable. The proportion of restaurants for each city did not differ significantly during the preordinance, ordinance, and postordinance periods. The IC-SFRO did not adversely impact the restaurant industry in terms of restaurant closures. The Iowa legislature was urged to draft evidence-based legislation, such as amending preemption of the IC-SFRO, to protect and promote the health of its communities.

Outdoor ultrafine particle concentrations in front of fast food restaurants.

Science.gov (United States)

Vert, Cristina; Meliefste, Kees; Hoek, Gerard

2016-01-01

Ultrafine particles (UFPs) have been associated with negative effects on human health. Emissions from motor vehicles are the principal source of UFPs in urban air. A study in Vancouver suggested that UFP concentrations were related to density of fast food restaurants near the monitoring sites. A previous monitoring campaign could not separate the contribution of restaurants from road traffic. The main goal of this study has been the quantification of fast food restaurants' contribution to outdoor UFP concentrations. A portable particle number counter (DiscMini) has been used to carry out mobile monitoring in a largely pedestrianized area in the city center of Utrecht. A fixed route passing 17 fast food restaurants was followed on 8 days. UFP concentrations in front of the restaurants were 1.61 times higher than in a nearby square without any local sources used as control area and 1.22 times higher compared with all measurements conducted in between the restaurants. Adjustment for other sources such as passing mopeds, smokers or candles did not explain the increase. In conclusion, fast food restaurants result in significant increases in outdoor UFP concentrations in front of the restaurant.

Transformational and transactional leadership and problem solving in restaurant industry

OpenAIRE

Huhtala, Nina

2013-01-01

The study tries to give information on the leadership behavior of restaurant managers in their problem solving. The results of the study were collected by evaluating three restaurant managers by interviewing them. The restaurant managers’ answers were compared to transformational and transactional leadership model and the aspects of it. Their problem solving skills were evaluated by the help of a rational and creative problem solving model. The study showed that restaurant managers have both ...

The impact of a new McDonald's restaurant on eating behaviours and perceptions of local residents: A natural experiment using repeated cross-sectional data.

Science.gov (United States)

Thornton, Lukar E; Ball, Kylie; Lamb, Karen E; McCann, Jennifer; Parker, Kate; Crawford, David A

2016-05-01

Neighbourhood food environments are posited as an important determinant of eating behaviours; however causality is difficult to establish based on existing studies. Using a natural experiment study design (incorporating repeated cross-sectional data), we tested whether the development of a new McDonald's restaurant increased the frequency of consumption of McDonald's products amongst local residents in the suburbs of Tecoma (site of a new McDonald's restaurant development) and Monbulk (control site) in Victoria, Australia. Across both sites, the reported frequency of McDonald's consumption did not change during the follow-up surveys. In the context explored, the development of a new McDonald's restaurant has not resulted in an increased consumption of McDonald's products. Copyright © 2016 Elsevier Ltd. All rights reserved.

Half-size me? How calorie and price information influence ordering on restaurant menus with both half and full entrée portion sizes.

Science.gov (United States)

Haws, Kelly L; Liu, Peggy J

2016-02-01

Many restaurants are increasingly required to display calorie information on their menus. We present a study examining how consumers' food choices are affected by the presence of calorie information on restaurant menus. However, unlike prior research on this topic, we focus on the effect of calorie information on food choices made from a menu that contains both full size portions and half size portions of entrées. This different focus is important because many restaurants increasingly provide more than one portion size option per entrée. Additionally, we examine whether the impact of calorie information differs depending on whether full portions are cheaper per unit than half portions (non-linear pricing) or whether they have a similar per unit price (linear pricing). We find that when linear pricing is used, calorie information leads people to order fewer calories. This decrease occurs as people switch from unhealthy full sized portions to healthy full sized portions, not to unhealthy half sized portions. In contrast, when non-linear pricing is used, calorie information has no impact on calories selected. Considering the impact of calorie information on consumers' choices from menus with more than one entrée portion size option is increasingly important given restaurant and legislative trends, and the present research demonstrates that calorie information and pricing scheme may interact to affect choices from such menus. Copyright © 2015 Elsevier Ltd. All rights reserved.

SUCCESS FACTORS OF A CHINESE RESTAURANT

OpenAIRE

Xu, Peipei

2012-01-01

Abstract The thesis serves two main purposes. First, it aims to find out the factors that make the Chinese restaurant Dragon Sheng succeed. Second, its objective is to know customers’ satisfaction of Dragon Sheng. The comprehensive literature review traces the management in restaurant, brand building, service design, and customer relationship development. The primary data was collected through qualitative research method and personal interview were applied to collect information about...

Consumer Estimation of Recommended and Actual Calories at Fast Food Restaurants

OpenAIRE

Elbel, Brian

2011-01-01

Recently, localities across the United States have passed laws requiring the mandatory labeling of calories in all chain restaurants, including fast food restaurants. This policy is set to be implemented at the federal level. Early studies have found these policies to be at best minimally effective in altering food choice at a population level. This paper uses receipt and survey data collected from consumers outside fast food restaurants in low-income communities in New York City (NYC) (which...

Comparing nutrition environments in bodegas and fast-food restaurants.

Science.gov (United States)

Neckerman, Kathryn M; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D M; Weiss, Christopher; Lovasi, Gina S; Rundle, Andrew

2014-04-01

Many small grocery stores or "bodegas" sell prepared or ready-to-eat items, filling a niche in the food environment similar to fast-food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast-food outlets. This study compared the nutrition environments of bodegas and national chain fast-food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample included 109 bodegas and 107 fast-food restaurants located in New York City neighborhoods in the upper third and lower third of the census tract poverty rate distribution. Inter-rater reliability was evaluated in 102 food outlets, including 31 from the analytic sample and 71 from a supplementary convenience sample. The analysis compared scores on individual NEMS-R items, a total summary score, and subscores indicating healthy food availability, nutrition information, promotions of healthy or unhealthy eating, and price incentives for healthy eating, using t tests and χ(2) statistics to evaluate differences by outlet type and neighborhood poverty. Fast-food restaurants were more likely to provide nutrition information, and bodegas scored higher on healthy food availability, promotions, and pricing. Bodegas and fast-food restaurants had similar NEMS-R total scores (bodegas 13.09, fast food 14.31; P=0.22). NEMS-R total scores were higher (indicating healthier environments) in low- than high-poverty neighborhoods among both bodegas (14.79 vs 11.54; P=0.01) and fast-food restaurants (16.27 vs 11.60; Pnutrition environments in the two types of food outlets. Copyright © 2014 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Impacts of social media in restaurant businesses : A case study of restaurants based on Oulu region

OpenAIRE

Timilsina, Manoj

2017-01-01

Social media’s acceptance rate has been increasing day by day. All kinds of business are adopting social media as crucial tool for implementing business and marketing strategies. This research is done to highlight the impacts of social media in restaurants of Oulu based restaurants. The main objective of this thesis is to examine the impacts social media has in business and how social media is influencing business activities. Furthermore, this research provides a brief information of soci...

Comparing nutrition environments in bodegas and fast food restaurants

OpenAIRE

Neckerman, Kathryn M.; Lovasi, Laszlo; Yousefzadeh, Paulette; Sheehan, Daniel; Milinkovic, Karla; Baecker, Aileen; Bader, Michael D. M.; Weiss, Christopher; Lovasi, Gina S.; Rundle, Andrew

2013-01-01

Many small grocery stores or “bodegas” sell prepared or ready-to-eat items, filling a similar niche in the food environment as fast food restaurants. However, little comparative information is available about the nutrition environments of bodegas and fast food outlets. This study compared the nutrition environments of bodegas and national chain fast food restaurants using a common audit instrument, the Nutrition Environment Measures Study in Restaurants (NEMS-R) protocol. The analytic sample ...

Marketing nutrition in restaurants: a survey of current practices and attitudes.

Science.gov (United States)

Sneed, J; Burkhalter, J P

1991-04-01

This study sought to determine attitudes toward nutrition, nutrition marketing practices, the relationship between attitudes toward nutrition and nutrition marketing practices, and nutrition training practices in restaurants. A written questionnaire was mailed to 200 research and development (R & D) directors in restaurant companies included in Restaurants & Institutions' list of top 400 foodservice organizations ranked by sales. Seventy (35%) responded. Most R & D directors did not think they were responsible for improving the health of their consumers. A positive relationship existed between attitudes toward nutrition and nutrition marketing practices (P = .013). Forty-four reported that they marketed nutrition and planned to add nutritious menu items in the future. Forty-six reported that nutritious meal options represented 0 to 10% of total sales. Nutrition information was provided to consumers by 27 restaurant companies but such information often had to be requested. The American Heart Association was a popular source of nutrition and menu-planning information. Twelve companies employed a registered dietitian, and 14 used registered dietitians as consultants. Nutrition-related training for restaurant employees was limited. These findings indicate that dietitians have opportunities to market their skills in developing nutritious menu items and providing staff training. Also, dietitians should encourage consumers (especially those with special dietary needs) to let restaurant managers know their menu and nutrition information needs.

Absolute and relative densities of fast-food versus other restaurants in relation to weight status: Does restaurant mix matter?

Science.gov (United States)

Polsky, Jane Y; Moineddin, Rahim; Dunn, James R; Glazier, Richard H; Booth, Gillian L

2016-01-01

Given the continuing epidemic of obesity, policymakers are increasingly looking for levers within the local retail food environment as a means of promoting healthy weights. To examine the independent and joint associations of absolute and relative densities of restaurants near home with weight status in a large, urban, population-based sample of adults. We studied 10,199 adults living in one of four cities in southern Ontario, Canada, who participated in the Canadian Community Health Survey (cycles 2005, 2007/08, 2009/10). Multivariate models assessed the association of weight status (obesity and body mass index) with absolute densities (numbers) of fast-food, full-service and other restaurants, and the relative density (proportion) of fast-food restaurants (FFR) relative to all restaurants within ~10-minute walk of residential areas. Higher numbers of restaurants of any type were inversely related to excess weight, even in models adjusting for a range of individual covariates and area deprivation. However, these associations were no longer significant after accounting for higher walkability of areas with high volumes of restaurants. In contrast, there was a direct relationship between the proportion of FFR relative to all restaurants and excess weight, particularly in areas with high volumes of FFR (e.g., odds ratio for obesity=2.55 in areas with 5+ FFR, 95% confidence interval: 1.55-4.17, across the interquartile range). Policies aiming to promote healthy weights that target the volume of certain retail food outlets in residential settings may be more effective if they also consider the relative share of outlets serving more and less healthful foods. Copyright © 2015 Elsevier Inc. All rights reserved.

Restaurant closures during holiday period

CERN Multimedia

2015-01-01

CERN restaurant opening times on Friday, 1 May: Restaurant No. 1 will be opened from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.   CERN restaurant opening times during the Ascension weekend: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. on Thursday, 14 and Friday 15 May. Restaurant No. 2 will be closed on Thursday, 14 May and open on Friday, 15 May until 3.30 p.m. (no table service). Restaurant No. 3 will be closed.   CERN restaurant opening times on Whit Monday, 25 May: Restaurant No. 1 will be open from 7.00 a.m. to 10.00 p.m. Restaurants No. 2 and No. 3 will be closed.

Three Renowned Turkish Restaurant

OpenAIRE

2000-01-01

Taha Toros Arşivi, Dosya No: 112-Lokantalar İstanbul Kalkınma Ajansı (TR10/14/YEN/0033) İstanbul Development Agency (TR10/14/YEN/0033) Beyti Meat Restaurant, Divan Restaurant, Park Şamdan Beyti Meat Restaurant Divan Restaurant Park Şamdan

Restaurant menu labelling: Is it worth adding sodium to the label?

Science.gov (United States)

Scourboutakos, Mary J; Corey, Paul N; Mendoza, Julio; Henson, Spencer J; L'Abbe, Mary R

2014-07-31

Several provincial and federal bills have recommended various forms of menu labelling that would require information beyond just calories; however, the additional benefit of including sodium information is unknown. The objective of this study was to determine whether sodium information on menus helps consumers make lower-sodium choices and to understand what other factors influence the effect of menu labelling on consumers' meal choices. A total of 3,080 Canadian consumers completed an online survey that included a repeated measures experiment in which consumers were asked to select what they would typically order from four mock-restaurant menus. Subsequently, consumers were randomly allocated to see one of three menu-labelling treatments (calories; calories and sodium; or calories, sodium and serving size) and were given the option to change their order. There was a significant difference in the proportion of consumers who changed their order, varying from 17% to 30%, depending on the restaurant type. After participants had seen menu labelling, sodium levels decreased in all treatments (p<0.0001). However, in three of the four restaurant types, consumers who saw calorie and sodium information ordered meals with significantly less sodium than consumers who saw only calorie information (p<0.01). Consumers who saw sodium labelling decreased the sodium level of their meal by an average of 171-384 mg, depending on the restaurant. In the subset of consumers who saw sodium information and chose to change their order, sodium levels decreased by an average of 681-1,360 mg, depending on the restaurant. Sex, intent to lose weight and the amount of calories ordered at baseline were the most important predictors of who used menu labelling. Eighty percent of survey panelists wanted to see nutrition information when dining out. Including sodium information alongside calorie information may result in a larger decrease in the amount of sodium ordered by restaurant-goers.

The Strategic Measures towards a Sustainable Competitive Advantage of the Restaurant Industry in Malaysia

OpenAIRE

Yip, Poh Yoke

2008-01-01

The Food and Beverage (F&B) industry is a necessity industry to all nations in the world. The development of the restaurant have been increasing tremendously every year. The growth is clearly seen with many unique restaurants caming into existence as compared with a few decades ago. The reason are due to the low barrier of entry and low investment to establish restaurants have caused an increase in the number of restaurants both local and international offering a diverse variety of food into ...

The Impact of Nutrition Information Delivery Methods on Restaurant Consumers' Attitudes and Behavior

OpenAIRE

Zhu, Jiaqi

2013-01-01

Zhu, Jiaqi. M.S., Purdue University, December 2013. The Impact of Nutrition Information Delivery Methods on Restaurant Consumers' Attitudes and Behavior. Major Professors: Barbara A. Almanza, Carl A. Behnke. Obesity is a major public health threat. It not only creates challenges for those who are obese and overweight, but also brings an economic burden to the whole society. One important contributing factor for obesity is food eaten away from home, which accounts for more than 40% of Ameri...

Development of restaurant serviceology based on the methodology of general theory of service

OpenAIRE

Glushchenko V.; Glushchenko I.; Katz S.; Olshevskaya K.; Pryazhnikova A.; Stashkova E.

2018-01-01

The positions of restaurant service (service in restaurant business — restaurantology) are formed as a scientific basis for designing a business and assessing the quality of services in restaurant business, developing the service sector in restaurant business, exploring and forming theoretical bases for the development of economy and management in the restaurant business in the globalization of the market for such a kind of services, development of service and information technologies and com...

What's on the menu? A review of the energy and nutritional content of US chain restaurant menus.

Science.gov (United States)

Wu, Helen W; Sturm, Roland

2013-01-01

The present study aimed to (i) describe the availability of nutrition information in major chain restaurants, (ii) document the energy and nutrient levels of menu items, (iii) evaluate relationships with restaurant characteristics, menu labelling and trans fat laws, and nutrition information accessibility, and (iv) compare energy and nutrient levels against industry-sponsored and government-issued nutrition criteria. Descriptive statistics and multivariate regression analysis of the energy, total fat, saturated fat, trans fat, sodium, carbohydrate and protein levels of 29 531 regular and 1392 children's menu items [corrected]. Energy and nutrition information provided on restaurant websites or upon request, and secondary databases on restaurant characteristics. The top 400 US chain restaurants by sales, based on the 2009 list of the Restaurants & Institutions magazine. Complete nutrition information was reported for 245 (61 %) restaurants. Appetizers had more energy, fat and sodium than all other item types. Children's menu specialty beverages had more fat, saturated fat and carbohydrates than comparable regular menu beverages. The majority of main entrées fell below one-third of the US Department of Agriculture's estimated daily energy needs, but as few as 3 % were also within limits for sodium, fat and saturated fat. Main entrées had significantly more energy, fat and saturated fat in family-style restaurants than in fast-food restaurants. Restaurants that made nutrition information easily accessible on websites had significantly lower energy, fat and sodium contents across menu offerings than those providing information only upon request. The paper provides a comprehensive view of chain restaurant menu nutrition prior to nationwide labelling laws. It offers baseline data to evaluate how restaurants respond after laws are implemented.

What menu changes do restaurants make after joining a voluntary restaurant recognition program?

Science.gov (United States)

Gase, Lauren N; Kaur, Mandip; Dunning, Lauren; Montes, Christine; Kuo, Tony

2015-06-01

Programs that recognize restaurants for offering healthful options have emerged as a popular strategy to address the obesity epidemic; however, program fidelity and business responses to such programs are rarely assessed. This study sought to examine how retail restaurants in Los Angeles County chose to comply with participation criteria required by the Choose Health LA Restaurants initiative in the region; the program recognizes restaurants for offering reduced-size portions and healthy children's meals. Menus of all restaurants that joined within 1 year of program launch (n = 17 restaurant brands) were assessed for changes. Nine of the 17 brands made changes to their menus to meet participation criteria for reduced-size portions while 8 of the 10 restaurant brands that offered children's menus made changes to improve the healthfulness of children's meals. Results of this comparative assessment lend support to restaurant compliance with program criteria and menu improvements, even though they are voluntary, representing an important step toward implementing this strategy in the retail environment. Copyright © 2015 Elsevier Ltd. All rights reserved.

Restaurering

DEFF Research Database (Denmark)

Bock, Lars Nicolai

2007-01-01

Kompendiet, der pt. kun foreligger som digital fil på Arkitektskolens hjemmeside, omhandler fagdiciplinen restaurering, sådan som forfatteren ser denne i arkitektfaget. Kompendiet belyser fagdisciplinens omfang, indhold og de forskellige teoretiske og metodiske tilgange, der er til fagområdet...... restaurering. Kompendiet mangler stadig nogle væsentlige kapitler og vil blive færdigskrevet på et senere tidspunkt...

Elements of experience in a restaurant. Case: Restaurant Havis

OpenAIRE

Lindholm, Sofia

2014-01-01

The aim of this thesis is to find out what kind of elements of experience can be found in a Finnish fish and seafood restaurant and what elements the customers find important. The thesis also attempts to examine the service delivery process and the importance of different touchpoints in the service delivery. The thesis goes through culinary trends and if these have a deep affect on visitors of the restaurant. The focus is put on three aspects of the restaurant, which are the food, the atmosph...

Mandating nutrient menu labeling in restaurants: potential public health benefits.

Science.gov (United States)

Stran, Kimberly A; Turner, Lori W; Knol, Linda

2013-03-01

Many Americans have replaced home-cooked meals with fast food and restaurants meals. This contributes to increased incidences of overweight and obesity. Implementing policies that require restaurants to disclose nutrition information has the potential to improve nutrition knowledge and food behaviors. The purpose of this paper was to examine the potential health benefits of nutrient menu labeling in restaurants, the progress of this legislation and to provide results regarding the implementation of these policies. Data sources were obtained from a search of multiple databases including PubMed, Science Direct, Academic Search Premier, and Google Scholar. Study inclusion criteria were publication in the past ten years, obesity prevention, and utilization of nutrition labeling on menus in restaurants. The initial policies to provide consumers with nutrition information in restaurant settings began at the state levels in 2006. These laws demonstrated success, other states followed, and a national law was passed and is being implemented. Mandating nutrient menu disclosure has the potential to influence a large number of people; this legislation has the opportunity to impact Americans who dine at a fast food or chain restaurant. Given the growing obesity epidemic, continued research is necessary to gauge the effectiveness of this new law and its effects on the health status of the American people.

Occupational Programs for the Restaurant/Hotel Business

Science.gov (United States)

Hoenninger, Ronald W.; Riegel, Carl D.

1978-01-01

Describes the development of a Hotel and Restaurant Management Program, designed to provide career training, develop educational opportunities, and provide a forum through which the continuing education needs of the local hospitality industry could be assessed and evaluated. (TP)

Salud Tiene Sabor: a model for healthier restaurants in a Latino community.

Science.gov (United States)

Nevarez, Carmen R; Lafleur, Mariah S; Schwarte, Liz U; Rodin, Beth; de Silva, Pri; Samuels, Sarah E

2013-03-01

The prevalence of overweight and obesity in children has risen nationally in recent decades, and is exceptionally high in low-income communities of color such as South Los Angeles CA. Independently owned restaurants participating in the Salud Tiene Sabor program at ethnic foods marketplace Mercado La Paloma in South Los Angeles are responding to the childhood obesity crisis by posting calories for menu items and providing nutrition information to patrons. To evaluate whether menu labeling and nutrition information at point of purchase have an influence on availability of healthy food options, patron awareness of calorie information, and restaurant owners' support of the program. A case-study design using mixed methods included restaurant owner and stakeholder interviews, patron surveys, and environmental assessments. Data were collected using originally designed tools, and analyzed in 2009-2011. Healthy eating options were available at the Mercado La Paloma; restaurant owners and the larger community supported the Salud Tiene Sabor program; 33% of patrons reported calorie information-influenced purchase decisions. Owners of independent restaurants have an important role in improving access to healthy foods in low-income, Latino communities. Copyright © 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

Directory of Open Access Journals (Sweden)

Ester Võsu

2012-09-01

Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

My Home Is My Stage: Restaurant Experiences in Two Estonian Lifestyle Enterprises

Directory of Open Access Journals (Sweden)

Ester Võsu

2011-12-01

Full Text Available This article discusses recent developments in the home-based lifestyle business featuring the example of two cases: Tammuri farm restaurant near Otepää in South Estonia, and home restaurant MerMer in Kolga-Aabla in North Estonia. We study the restaurants from a Goffmanian performance perspective, focusing on the lifestyle entrepreneur's viewpoint of creating a restaurant experience in their homes. Accordingly, the home and its surroundings are considered a setting in which food has an important role as a performance medium and multiple roles are enacted by a single entrepreneur as a performer. Freshness, quality and locality of food, homeliness and personalised service are used for creating a special home restaurant meal experience. The two cases also shed light on the dynamics of the concepts of home and lifestyle entrepreneurship in contemporary Estonia, challenging the understanding of restaurant cuisine and home cooking as oppositional practices of food preparation and consumption.

Customer responses to mandatory menu labeling at full-service restaurants.

Science.gov (United States)

Auchincloss, Amy H; Mallya, Giridhar G; Leonberg, Beth L; Ricchezza, Andrew; Glanz, Karen; Schwarz, Donald F

2013-12-01

In 2010, Philadelphia enacted a menu-labeling law requiring full-service restaurant chains to list values for calories, sodium, fat, and carbohydrates for each item on all printed menus. The goal of the study was to determine whether purchase decisions at full-service restaurants varied depending on the presence of labeling. In August 2011, this cross-sectional study collected 648 customer surveys and transaction receipts at seven restaurant outlets of one large full-service restaurant chain. Two outlets had menu labeling (case sites); five outlets did not (control sites). Outcomes included differences in calories and nutrients purchased and customers' reported use of nutrition information when ordering. Data were analyzed in 2012. Mean age was 37 years; 60% were female; 50% were black/African-American and reported incomes ≥$60,000. Customers purchased food with approximately 1600 kcal (food plus beverage, 1800 kcal); 3200 mg sodium; and 35 g saturated fat. After adjustment for confounders, customers at labeled restaurants purchased food with 151 fewer kilocalories (95% CI=-270, -33); 224 mg less sodium (95% CI=-457, +8); and 3.7 g less saturated fat (95% CI=-7.4, -0.1) compared to customers at unlabeled restaurants (or 155 less kilocalories from food plus beverage, 95% CI=-284, -27). Those reporting that nutrition information affected their order purchased 400 fewer food calories, 370 mg less sodium, and 10 g less saturated fat. Mandatory menu labeling was associated with better food choices among a segment of the public dining at full-service restaurants. Consumer education on the availability and use of nutrition information may extend the impact of menu labeling. © 2013 American Journal of Preventive Medicine Published by American Journal of Preventive Medicine All rights reserved.

Management of Chinese restaurant

OpenAIRE

Cui , Longbo

2009-01-01

With Chinese economy developing rapidly, the Chinese restaurant is under the spotlight, but the management of Chinese restaurant is weak at the moment, especially on the service management, which is an important part of service management in the Chinese restaurant. On the other hand, the managers of Chinese restaurant should pay more attention on the service management for instance brand, service innovation. Service management is core and essential concept for every service company recently, ...

Restaurants closed over Christmas

CERN Multimedia

2011-01-01

The restaurants will be closed during the Christmas holiday period : please note that all three CERN Restaurants will be closed from 5 p.m. on Wednesday, 21 December until Wednesday, 4 January inclusive. The Restaurants will reopen on Thursday, 5 January 2012.

Interactive effects of reward sensitivity and residential fast-food restaurant exposure on fast-food consumption.

Science.gov (United States)

Paquet, Catherine; Daniel, Mark; Knäuper, Bärbel; Gauvin, Lise; Kestens, Yan; Dubé, Laurette

2010-03-01

Local fast-food environments have been increasingly linked to obesity and related outcomes. Individuals who are more sensitive to reward-related cues might be more responsive to such environments. This study aimed to assess the moderating role of sensitivity to reward on the relation between residential fast-food restaurant exposure and fast-food consumption. Four hundred fifteen individuals (49.6% men; mean age: 34.7 y) were sampled from 7 Montreal census tracts stratified by socioeconomic status and French/English language. The frequency of fast-food restaurant visits in the previous week was self-reported. Sensitivity to reward was self-reported by using the Behavioral Activation System (BAS) scale. Fast-food restaurant exposure within 500 m of the participants' residence was determined by using a Geographic Information System. Main and interactive effects of the BAS and fast-food restaurant exposure on fast-food consumption were tested with logistic regression models that accounted for clustering of observations and participants' age, sex, education, and household income. Regression results showed a significant interaction between BAS and fast-food restaurant exposure (P food restaurant exposure and consumption was positive for the highest tertile (odds ratio: 1.49; 95% CI: 1.20, 1.84; P < 0.001) but null for the intermediate (odds ratio: 1.03; 95% CI: 0.80, 1.34; P = 0.81) and lowest (odds ratio: 0.84; 95% CI: 0.51, 1.37; P = 0.49) tertiles. Reward-sensitive individuals may be more responsive to unhealthful cues in their immediate environment.

Kajian Pustaka Mengenai Restaurant Atmosphere

Directory of Open Access Journals (Sweden)

Adeline Agoes

2015-05-01

Full Text Available Restaurant is one of the businesses that support tourism development. Restaurants nowadays don’t only provide food, but also the service and atmosphere to their customers. The purpose of this study is to discover theaspects defining restaurant atmosphere and the implications of restaurant atmosphere to other particular aspects related to restaurant business. This article is written based on a study conducted through a literature review. Through the examination, it is found that the atmosphere of a restaurant is one important aspect and can be considered as a competitive advantage as well as one of the determinants of customer satisfaction.

Seashell specialties and food handling in Slovene Istria restaurants

Directory of Open Access Journals (Sweden)

Tamara POKLAR VATOVEC

2015-11-01

Full Text Available The purpose of the research was to evaluate the offer of seashell specialties in Slovene Istria restaurants, and to assess food safety knowledge (gained through formal and informal education as well as to assess the behaviour of food handlers in preparing shell dishes. A self-administered questionnaire was designed that included four sections: a demographic section, a general section, a restaurant menu offer, and a food safety section related to preparation of seashell specialties. Seashell specialties were offered in 41 restaurants, of which the employed food handlers 24 attended formal education and 17 informal education. Seashells specialties and seashell menus are commonly part of the culinary and gastronomic specialties along the Slovene coast, with the most frequently offered main dish being “Blue Mussels alla Busara”. Results the questionnaire indicated poor food safety knowledge and poor behaviour regardless of the (informal education of those who prepared the dishes. We propose that formal education for catering workers preparing shell dishes should be much more emphasized.

Nutrition Labeling and Portion Size Information on Children's Menus in Fast-Food and Table-Service Chain Restaurants in London, UK

Science.gov (United States)

Reeves, Sue; Wake, Yvonne; Zick, Andrea

2011-01-01

Objective: To investigate meals, price, nutritional content, and nutrition and portion size information available on children's menus in fast-food and table-service chain restaurants in London, since the United Kingdom does not currently require such information but may be initiating a voluntary guideline. Methods: Children's menus were assessed…

Restaurant closure for the Jeûne genevois

CERN Multimedia

2007-01-01

Restaurant 1 will be closed on Thursday 6th September (Jeûne Genevois) as well as Friday 7th, Saturday 8th and Sunday 9th September for technical reasons. During this time, Restaurant 2 will be open at the following times: –\tThursday 6th September: 9:00 – 20:00 –\tFriday 7th September: 8:00 – 20:00 –\tSaturday 8th and Sunday 9th September: 9:00–20:00 Hot meals will be served on all 4 days from 12:00 to 14:00 and from 18:00 to 19:30. For more information please see http://cern.ch/restaurant2 Thank you for your understanding.

The Analysis of Service Quality, Innovation, and Corporate Image on Customer Loyalty of Ragey Von Von Restaurant

OpenAIRE

Mongdong, Meidy Angel

2015-01-01

People always get hungry so they need food and people find themselves hungry with no time to cook, so they eat out. That€™s why booming the restaurant industry. The restaurant business in North Sulawesi especially in Tomohon have been growing rapidly, particulary minahasa restaurant that selling typical local food Tomohon or Manado because the majority is Christian people therefore many restaurant selling Minahasa food. Service quality, innovation and corporate image is very supportive of cus...

Assessment of the quality seen in a restaurant typical theme

Directory of Open Access Journals (Sweden)

Francisco Alves Pinheiro

2009-03-01

Full Text Available To ensure the satisfaction of external customers it is necessary to know their needs. In this perspective, these work objectives assess the perception of quality by the customer outside of a restaurant located in the a restaurant typical theme located in the square of food “Bodódromo” the city of Petrolina/Pe. For both this was a case study, using the model servqual, Parasuraman et al (1985, for removal of information. The results indicated a need for improvement in the services provided by the restaurant.

Restaurant food cooling practices.

Science.gov (United States)

Brown, Laura Green; Ripley, Danny; Blade, Henry; Reimann, Dave; Everstine, Karen; Nicholas, Dave; Egan, Jessica; Koktavy, Nicole; Quilliam, Daniela N

2012-12-01

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention's Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study.

Restaurant Food Cooling Practices†

Science.gov (United States)

BROWN, LAURA GREEN; RIPLEY, DANNY; BLADE, HENRY; REIMANN, DAVE; EVERSTINE, KAREN; NICHOLAS, DAVE; EGAN, JESSICA; KOKTAVY, NICOLE; QUILLIAM, DANIELA N.

2017-01-01

Improper food cooling practices are a significant cause of foodborne illness, yet little is known about restaurant food cooling practices. This study was conducted to examine food cooling practices in restaurants. Specifically, the study assesses the frequency with which restaurants meet U.S. Food and Drug Administration (FDA) recommendations aimed at reducing pathogen proliferation during food cooling. Members of the Centers for Disease Control and Prevention’s Environmental Health Specialists Network collected data on food cooling practices in 420 restaurants. The data collected indicate that many restaurants are not meeting FDA recommendations concerning cooling. Although most restaurant kitchen managers report that they have formal cooling processes (86%) and provide training to food workers on proper cooling (91%), many managers said that they do not have tested and verified cooling processes (39%), do not monitor time or temperature during cooling processes (41%), or do not calibrate thermometers used for monitoring temperatures (15%). Indeed, 86% of managers reported cooling processes that did not incorporate all FDA-recommended components. Additionally, restaurants do not always follow recommendations concerning specific cooling methods, such as refrigerating cooling food at shallow depths, ventilating cooling food, providing open-air space around the tops and sides of cooling food containers, and refraining from stacking cooling food containers on top of each other. Data from this study could be used by food safety programs and the restaurant industry to target training and intervention efforts concerning cooling practices. These efforts should focus on the most frequent poor cooling practices, as identified by this study. PMID:23212014

Chinese restaurant syndrome

Science.gov (United States)

Chinese restaurant syndrome is a set of symptoms that some people have after eating Chinese food. A food additive ... Chinese restaurant syndrome is most often diagnosed based on the symptoms. The health care provider may ask the following ...

Valorisation of menu labelling at fast food restaurants: exploring consumer perceptions

OpenAIRE

Luis Miguel Cunha; Ana Pinto de Moura; Rui Costa Lima; Ana Frias

2011-01-01

The present study aimed to investigate Portuguese consumers' interestfor the provision of nutrition information at fast food restaurants and reactionsto alternative presentations of this information. Four focus groups, with 5 to8 consumers, were conducted in which participants were asked to look at threemock fast food restaurant menus that varied with respect to whether calorieinformation was provided and whether small portions and salads were available.Participants also discussed about fast ...

Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea.

Science.gov (United States)

Park, Sohyun; Lee, Heeseung; Seo, Dong-Il; Oh, Kwang-Hwan; Hwang, Taik Gun; Choi, Bo Youl

2016-12-01

This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. The study was a single-arm pilot intervention using a pre-post design in one business district with densely populated restaurants in Seoul, South Korea. The intervention focused on improving nutrition behaviors and psychosocial factors through education, health examination, and counseling of restaurant personnel. Forty-eight restaurant owners and cooks completed the baseline survey and participated in the intervention. Forty participants completed the post-intervention survey. The overweight and obesity prevalences were 25.6% and 39.5%, respectively, and 74.4% of participants had elevated blood pressure. After health examination, counseling, and nutrition education, several nutrition behaviors related to sodium intake showed improvement. In addition, those who consumed less salt in their baseline diet (measured with urine dipsticks) were more likely to agree that providing healthy foods to their customers is necessary. This study demonstrated the potential to reduce the sodium contents of restaurant foods by improving restaurant owners' and cooks' psychological factors and their own health behaviors. This small pilot study demonstrated that working with restaurant owners and cooks to improve their own health and sodium intake may have an effect on participation in restaurant-based sodium reduction initiatives. Future intervention studies with a larger sample size and comparison group can focus on improving the health and perceptions of restaurant personnel in order to increase the feasibility and efficacy of restaurant-based sodium reduction programs and policies.

Poor nutrition on the menu: children's meals at America's top chain restaurants.

Science.gov (United States)

Batada, Ameena; Bruening, Meg; Marchlewicz, Elizabeth H; Story, Mary; Wootan, Margo G

2012-06-01

We evaluated the nutritional quality of children's meals at chain restaurants, because children obtain about a third of their daily calories from away-from-home foods and studies show that restaurant foods are often higher in calories and lower in nutritional value than foods prepared at home. We assessed the nutritional quality of children's meals at the 50 largest U.S. restaurant chains by visiting each chain's web site or calling the company. Eighteen of the chains did not have children's meals and 10 did not provide adequate nutrition information to be included in the study. The nutritional quality of each meal combination was evaluated against a set of nutrition standards based on key nutrition recommendations in the Dietary Guidelines for Americans. Of the 22 restaurants that had children's menus and available nutrition information, 99% of 1662 children's meal combinations were of poor nutritional quality. Restaurants should support healthier choices for children by reformulating existing menu items and adding new healthier items, posting calories on menus, and setting nutrition standards for marketing to children.

Location-based social networking media for restaurant promotion and food review using mobile application

OpenAIRE

Luhur H.S.; Widjaja N.D.

2014-01-01

This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android pl...

Change in trans fatty acid content of fast-food purchases associated with New York City's restaurant regulation: a pre-post study.

Science.gov (United States)

Angell, Sonia Y; Cobb, Laura K; Curtis, Christine J; Konty, Kevin J; Silver, Lynn D

2012-07-17

Dietary trans fat increases risk for coronary heart disease. In 2006, New York City (NYC) passed the first regulation in the United States restricting trans fat use in restaurants. To assess the effect of the NYC regulation on the trans and saturated fat content of fast-food purchases. Cross-sectional study that included purchase receipts matched to available nutritional information and brief surveys of adult lunchtime restaurant customers conducted in 2007 and 2009, before and after implementation of the regulation. 168 randomly selected NYC restaurant locations of 11 fast-food chains. Adult restaurant customers interviewed in 2007 and 2009. Change in mean grams of trans fat, saturated fat, trans plus saturated fat, and trans fat per 1000 kcal per purchase, overall and by chain type. The final sample included 6969 purchases in 2007 and 7885 purchases in 2009. Overall, mean trans fat per purchase decreased by 2.4 g (95% CI, -2.8 to -2.0 g; P restaurant was located was not associated with changes. Fast-food restaurants that were included may not be representative of all NYC restaurants. The introduction of a local restaurant regulation was associated with a substantial and statistically significant decrease in the trans fat content of purchases at fast-food chains, without a commensurate increase in saturated fat. Restaurant patrons from high- and low-poverty neighborhoods benefited equally. However, federal regulation will be necessary to fully eliminate population exposure to industrial trans fat sources. City of New York and the Robert Wood Johnson Foundation Healthy Eating Research program.

Sodium levels in Canadian fast-food and sit-down restaurants.

Science.gov (United States)

Scourboutakos, Mary J; L'Abbé, Mary R

2013-01-31

To evaluate the sodium levels in Canadian restaurant and fast-food chain menu items. Nutrition information was collected from the websites of major sit-down (n=20) and fast-food (n=65) restaurants across Canada in 2010 and a database was constructed. Four thousand and forty-four meal items, baked goods, side dishes and children's items were analyzed. Sodium levels were compared to the recommended adequate intake level (AI), tolerable upper intake level (UL) and the US National Sodium Reduction Initiative (NSRI) targets. On average, individual sit-down restaurant menu items contained 1455 mg sodium/serving (or 97% of the AI level of 1500 mg/day). Forty percent of all sit-down restaurant items exceeded the AI for sodium and more than 22% of sit-down restaurant stir fry entrées, sandwiches/wraps, ribs, and pasta entrées with meat/seafood exceeded the daily UL for sodium (2300 mg). Fast-food restaurant meal items contained, on average, 1011 mg sodium (68% of the daily AI), while side dishes (from sit-down and fast-food restaurants) contained 736 mg (49%). Children's meal items contained, on average, 790 mg/serving (66% of the sodium AI for children of 1200 mg/day); a small number of children's items exceeded the children's daily UL. On average, 52% of establishments exceeded the 2012 NSRI density targets and 69% exceeded the 2014 targets. The sodium content in Canadian restaurant foods is alarmingly high. A population-wide sodium reduction strategy needs to address the high levels of sodium in restaurant foods.

Customer Awareness and Behavior Intention Towards the Use of Halal Logo on Restaurants

Directory of Open Access Journals (Sweden)

Sabainah Bachok

2011-09-01

Full Text Available The trend of eating out leads the food service industry to the needs of managing customers and making sure that all their needs and preferences can be fulfilled. The certification and recognition of establishment also becomes the in thing in hospitality industry, which includes the certification of halal, HACCP, and ISO. Establishment with certification is useful as a marketing strategy to attract more customers. This study discusses the level of customer awareness of towards the halal logo used in some restaurants which is carried out to give evidence to restaurant operators regarding the importance of attaching the genuine halal logo in their restaurant. From the findings, it is showed that customers are do aware of the use of halal logo on restaurants. It is also a factor in choosing a restaurant. It is concluded that halal logo is one of the main factors for customers in choosing restaurants which in return can be a main strategy to attract and retain more customers in the future, not only for the local customer but also to foreigners.

Restaurant closures: summer 2014

CERN Multimedia

2014-01-01

Restaurant 2 Table service/brasserie: closed from Monday 28 July to Friday 12 September (open upon reservation for groups of 20+)   Snack bars Bldg. 54: closed from Monday 7 July to Friday 12 September (self-service Nespresso machine available) Bldg. 40: closed every day at 4.30 p.m instead of 5 p.m. from Monday 7 July to Friday 12 September   Jeûne Genevois Restaurant 2, Restaurant 3, Bldg. 6, Bldg. 13, Bldg. 30 and Bldg. 54 will all be closed 11 and 12 September 2014 Bldg. 40 and Restaurant 1 will remain open

Ananda Restaurant Wine List 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

Ananda Restaurant Value Menu 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

Ananda Restaurant Lunch Menu 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementing t...

Pembangunan Model Restaurant Management System

OpenAIRE

Fredy Jingga; Natalia Limantara

2014-01-01

Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS) help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they a...

Restaurant Food Allergy Practices - Six Selected Sites, United States, 2014.

Science.gov (United States)

Radke, Taylor J; Brown, Laura G; Faw, Brenda; Hedeen, Nicole; Matis, Bailey; Perez, Priscela; Viveiros, Brendalee; Ripley, Danny

2017-04-21

Food allergies affect an estimated 15 million persons in the United States (1), and are responsible for approximately 30,000 emergency department visits and 150-200 deaths each year (2). Nearly half of reported fatal food allergy reactions over a 13-year period were caused by food from a restaurant or other food service establishment (3). To ascertain the prevalence of food allergy training, training topics, and practices related to food allergies, CDC's Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal agencies and state and local health departments with six sites, interviewed personnel at 278 restaurants. Fewer than half of the 277 restaurant managers (44.4%), 211 food workers (40.8%), and 156 servers (33.3%) interviewed reported receiving food allergy training. Among those who reported receiving training, topics commonly included the major food allergens and what to do if a customer has a food allergy. Although most restaurants had ingredient lists for at least some menu items, few had separate equipment or areas designated for the preparation of allergen-free food. Restaurants can reduce the risk for allergic reactions among patrons by providing food allergy training for personnel and ingredient lists for all menu items and by dedicating equipment and areas specifically for preparing allergen-free food.

FOOD SECURITY, NUTRITION AND SUSTAINABILITY AT RESTAURANT UNIVERSITY

Directory of Open Access Journals (Sweden)

Thainara Araujo Franklin

2016-06-01

Full Text Available Healthy eating is one of the factors that may influence the establishment of the health of an individual and the health quality of food consumed. Faced with the daily rush, with long days of activities, a large number of the population uses University restaurants for food. Thus, these sites should pay attention to the variables involved in the process of food production through the use of safe food and adequate nutrition for consumers. For this reason, knowledge of food security and sustainable development condition are relevant for discussion and information about employee training for food handling and conservation of these. Thus, the sanitary conditions and knowledge of restaurant employees on this topic were collected through a questionnaire composed of 18 questions containing information on sociodemographic, food security, nutrition and sustainability. We used the Packcage The Statistical Software for Social Sciences for Windows (SPSS version 21.0 for tabulation and analysis of data. It was found that most employees responded correctly to questions relating to hygiene and sanitary practices and have knowledge about the sustainable development of the restaurant.

Corporate social responsibility approaches and implementation in selected fast food restaurants

Directory of Open Access Journals (Sweden)

Emma E. Montalbo

2015-08-01

Full Text Available This study sought to determine Corporate Social Responsibility approaches and implementation in Fast Food Restaurants in Batangas City, Philippines. The researchers employed a descriptive design and quantitative method in the analysis of data with the questionnaire as the main instrument. Five (5 restaurant- participants were purposively chosen from the total population of 15. Results showed that CSR related mission/vision is clearly not embedded in the institutional websites of fast food restaurants while personal relation/social proximity approach is highly evident. Also, factors in the implementation of corporate social responsibility in relation to philanthropic behavior, shows a significant behavioral change from the statistical result such as moderately evident. CSR approaches and implementation are highly evident that clearly proves the responsible behavior of local fast food restaurants. Institutional integration of CSR in the company’s mission/vision statements, structure, decisions, activities, communication, practices stated appears to be beneficial in light of new corporate-state-market-society relationship.

I saw the sign: the new federal menu-labeling law and lessons from local experience.

Science.gov (United States)

Banker, Michelle I

2010-01-01

Following the lead of several state and local governments, Congress recently imposed menu-labeling requirements on chain restaurants as part of the federal health care reform bill signed into law in March 2010. Section 4205 of the Patient Protection and Affordable Care Act requires restaurant chains with 20 or more locations nationwide to display calorie information for standard menu items on menus, menu boards, and drive-thru displays. This paper examines the new federal law in light of existing state and local regulations and considers the arguments for and against mandatory calorie labeling at restaurants as a federal tool for preventing obesity. Specifically, this paper examines the provisions of the new federal law, highlights how it differs from the municipal and state menu-labeling laws already in effect, reviews early studies of the effectiveness of these state and local laws, and considers the propriety of requiring restaurants to disclose calorie information on menus by discussing arguments for and against menu labeling generally and calorie labeling in particular. This paper finds that based on initial studies of state and local menu-labeling regulations, the efficacy of compulsory menu labeling as a tool to combat obesity remains uncertain. Finally, this paper raises practical considerations associated with the new federal law, including implementation issues, potential collateral effects of the law, a survey of legal challenges that may arise, and a discussion of the Food and Drug Administration's competence to enforce a menu-labeling requirement against restaurants.

Special restaurant opening times

CERN Document Server

HR Department

2008-01-01

1-EASTER Restaurant No. 1 (Novae) will be closed from Friday, 21 March to Monday, 24 March inclusive and will re-open at 7.00 a.m. on Tuesday, 25 March. Restaurant No. 2 (DSR) will remain open during the four days in question (the opening hours can be consulted at: http://resto2.web.cern.ch/resto2/Events/easter2008.html 2-ASCENSION Restaurant No. 2 (DSR) will be closed from Thursday, 1st May to Friday, 2 May. Restaurant No. 2 (Novae) will remain open during the two days in question (from 7.00 a.m. to 10.00 p.m. on the Thursday and from 7.00 till midnight, as usual, on the Friday).

Comparison of the nutrient content of children's menu items at US restaurant chains, 2010-2014.

Science.gov (United States)

Deierlein, Andrea L; Peat, Kay; Claudio, Luz

2015-08-15

To determine changes in the nutritional content of children's menu items at U.S. restaurant chains between 2010 and 2014. The sample consisted of 13 sit down and 16 fast-food restaurant chains ranked within the top 50 US chains in 2009. Nutritional information was accessed in June-July 2010 and 2014. Descriptive statistics were calculated for nutrient content of main dishes and side dishes, as well as for those items that were added, removed, or unchanged during the study period. Nutrient content of main dishes did not change significantly between 2010 and 2014. Approximately one-third of main dishes at fast-food restaurant chains and half of main dishes at sit down restaurant chains exceeded the 2010 Dietary Guidelines for Americans recommended levels for sodium, fat, and saturated fat in 2014. Improvements in nutrient content were observed for side dishes. At sit down restaurant chains, added side dishes contained over 50% less calories, fat, saturated fat, and sodium, and were more likely to contain fruits/vegetables compared to removed sides (p restaurant chains contained less saturated fat (p restaurant industry and policy makers to improve the nutritional content of children's menu items at restaurant chains to align with the Dietary Guidelines for Americans. Additional efforts are necessary to help parents and children make informed choices when ordering at restaurant chains.

Restaurant Selection in Dublin

OpenAIRE

Cullen, Frank

2012-01-01

The primary objective of this research was to investigate the selection process used by consumers when choosing a restaurant to dine. This study examined literature on consumer behaviour, restaurant selection, and decision-making, underpinning the contention that service quality is linked to the consumer’s selection of a restaurant. It supports the utility theories that consumers buy bundles of attributes that simultaneously combined represent a certain level of service quality at a certain p...

[To smoke or not to smoke, in restaurants, hotels, and bars].

Science.gov (United States)

López-Antuñano, Francisco Javier; Tovar-Guzmán, Victor José

2002-01-01

A MEDLINE search was conducted to identify relevant references, to review the information on adverse effects of tobacco smoking and environmental tobacco smoke (ETS). Occupational exposure to ETS causes significant damages to food industry workers. High levels of mutagenic substances have been demonstrated in restaurant air as well as in the urine samples from those workers. Exposition to 3-aminophenyl, a hemoglobin-associated carcinogen. The best way to protect these workers is the reduction of tobacco smoking in restaurants, hotels, bars and taverns. In restaurant workers, ETS attributable risk for lung cancer is evident.

Survey of restaurants regarding smoking policies.

Science.gov (United States)

Williams, Alcia; Peterson, Elizabeth; Knight, Susan; Hiller, Marc; Pelletier, Andrew

2004-01-01

The New Hampshire Indoor Smoking Act was implemented in 1994 to protect the public's health by regulating smoking in enclosed places. A survey was conducted of New Hampshire restaurants to determine smoking policies, to determine restaurant characteristics associated with smoking policies, and to evaluate compliance with the Indoor Smoking Act. A list of New Hampshire restaurants was obtained from a marketing firm. Establishments were selected randomly until 400 had completed a 22-question telephone survey. Forty-four percent of restaurants permitted smoking. Characteristics positively associated with permitting smoking were being a non-fast-food restaurant, selling alcohol, selling tobacco, and having greater than the median number of seats. Of restaurants permitting smoking, 96.1% had a designated smoking area, 87.0% had a ventilation system to minimize secondhand smoke, 83.6% had a physical barrier between smoking and nonsmoking areas, and 53.1% exhibited signs marking the smoking area. Forty percent of restaurants permitting smoking met all four requirements of the Indoor Smoking Act. Smoking policies differ, by type of restaurant. Compliance with the Indoor Smoking Act is low.

Reported Influences on Restaurant-Type Food Selection Decision Making in a Grocery Store Chain.

Science.gov (United States)

Bachman, Jessica Lynne; Arigo, Danielle

2018-06-01

To examine food decision-making priorities for restaurant-type foods at grocery stores and determine whether adding calorie information, as required by federal menu labeling laws, affected decision-making priorities. Natural experiment: intervention and control groups with baseline and follow-up. Regional grocery store chain with 9 locations. Participants (n = 393; mean age, 54.8 ± 15.1 years) were primarily women (71%) and Caucasian (95%). Data were collected before and after calorie information was added to restaurant-type foods at 4 intervention locations. Primary influencers of food selection decision making for restaurant-type foods and frequency of use of nutrition information. Quantitative analysis examined the top 3 influencers of food selections and chi-square goodness of fit test determined whether the calorie labeling intervention changed food decision-making priorities. Qualitative data were used to describe responses. Taste, cost, and convenience were the most frequently reported influencers of restaurant-type food selections; 20% of participants rated calories as influential. Calorie labeling did not affect food selection decision making; 16% of participants in intervention stores noticed calorie labels. Qualitative explanations confirmed these findings. Menu labeling laws increase access to calorie information; however, use of this information is limited. Additional interventions are needed to encourage healthier restaurant-type food selections in grocery stores. Copyright © 2018 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

78 FR 20277 - Safety Zones & Special Local Regulations; Recurring Marine Events in Captain of the Port Long...

Science.gov (United States)

2013-04-04

.... Regulatory History and Information The Coast Guard promulgated safety zones and special local regulations for... first week of July. Location: Waters of the Connetquot River off Snapper Inn Restaurant, Oakdale, NY in...: Waters of Patchogue Bay off ``Lombardi's On the Bay'' restaurant, Patchogue, NY in approximate position...

Enquête de satisfaction des restaurants

CERN Multimedia

Staff Association

2016-01-01

Comité de surveillance des restaurants L’Association du personnel est représentée dans plusieurs comités dont le Comité de surveillance des restaurants (CSR) qui a pour mandat : de donner son avis sur toute question relative à la politique générale de l’Organisation en matière de restauration sur le site, y compris en ce qui concerne les termes et l’attribution des contrats d’exploitation des restaurants ; de définir dans le cadre des contrats d’exploitation des restaurants, les prestations correspondant aux besoins et, dans la mesure du possible, aux désirs du personnel ; de surveiller les prestations des restaurants, y compris en ce qui concerne la qualité et la préparation des produits ; de négocier avec les concessionnaires des restaurants au sujet des tarifs et de surveill...

Sodium monitoring in commercially processed and restaurant foods.

Science.gov (United States)

Ahuja, Jaspreet K C; Pehrsson, Pamela R; Haytowitz, David B; Wasswa-Kintu, Shirley; Nickle, Melissa; Showell, Bethany; Thomas, Robin; Roseland, Janet; Williams, Juhi; Khan, Mona; Nguyen, Quynhanh; Hoy, Kathy; Martin, Carrie; Rhodes, Donna; Moshfegh, Alanna; Gillespie, Cathleen; Gunn, Janelle; Merritt, Robert; Cogswell, Mary

2015-03-01

Most sodium in the US diet comes from commercially processed and restaurant foods. Sodium reduction in these foods is key to several recent public health efforts. The objective was to provide an overview of a program led by the USDA, in partnership with other government agencies, to monitor sodium contents in commercially processed and restaurant foods in the United States. We also present comparisons of nutrients generated under the program to older data. We track ∼125 commercially processed and restaurant food items ("sentinel foods") annually using information from food manufacturers and periodically by nationwide sampling and laboratory analyses. In addition, we monitor >1100 other commercially processed and restaurant food items, termed "priority-2 foods" (P2Fs) biennially by using information from food manufacturers. These foods serve as indicators for assessing changes in the sodium content of commercially processed and restaurant foods in the United States. We sampled all sentinel foods nationwide and reviewed all P2Fs in 2010-2013 to determine baseline sodium concentrations. We updated sodium values for 73 sentinel foods and 551 P2Fs in the USDA's National Nutrient Database for Standard Reference (releases 23-26). Sodium values changed by at least 10% for 43 of the sentinel foods, which, for 31 foods, including commonly consumed foods such as bread, tomato catsup, and potato chips, the newer sodium values were lower. Changes in the concentrations of related nutrients (total and saturated fat, total sugar, potassium, or dietary fiber) that were recommended by the 2010 Dietary Guidelines for Americans for reduced or increased consumption accompanied sodium reduction. The results of sodium reduction efforts, based on resampling of the sentinel foods or re-review of P2Fs, will become available beginning in 2015. This monitoring program tracks sodium reduction efforts, improves food composition databases, and strengthens national nutrition monitoring. © 2015

Designing an energy-efficient quick service restaurant

Energy Technology Data Exchange (ETDEWEB)

Young, R.; Spata, A.J.; Turnbull, P.; Allen, T.E.

1999-07-01

Food service operators typically focus on controlling labor and food costs in order to increase profits. Energy, which typically represents 2% to 6% of the total cost to operate, is often a lower priority due to the complexity of food service operations and the lack of practical information. However, in an increasing competitive market, operators are actively seeking opportunities to further reduce overhead, and energy represents a good candidate. This paper presents an overview of the design and application of energy-efficient technologies to a quick service restaurant (QSR) and the resulting energy savings. Included in the discussion are the relevance of energy efficiency in a QSR, the criteria for choosing appropriate energy-efficient technologies, the replication of results to other restaurants, and the performance of the individual energy-saving technologies. Three different techniques were used to estimate energy savings of the energy-efficient technologies, with results in the range of 12% to 18% savings in overall annual restaurant energy costs.

Restauration et non-restauration en art contemporain,

Directory of Open Access Journals (Sweden)

Catherine Defeyt

2009-04-01

Full Text Available La conservation-restauration se doit d’être en phase avec la production artistique contemporaine, qu’il s’agisse des matériaux utilisés ou des idées véhiculées. Au risque d’ébranler certains principes adaptés aux œuvres dites classiques, des questions de fond émanant du caractère ontologique et polymorphique de l’art contemporain méritent d’être débattues. A ce titre,  les actes des journées d’études, Du refus de l’impossibilité de la restauration, Ecole supérieure des Beaux-Arts de Tours, 14...

Restauration contemporaine, restauration de l’Art contemporain

Directory of Open Access Journals (Sweden)

Anne van Grevenstein-Kruse

2009-08-01

Full Text Available MVB : Vous avez été l’instigatrice et la directrice d’un établissement réputé dans le monde de la conservation-restauration, le Stichting Restauratie Atelier Limburg (SRAL. Voudriez-vous nous le présenter ?AVG : Le SRAL est un institut d’études et de recherches subsidié par le gouvernement provincial du Limbourg aux Pays-Bas.  Il s’est fixé pour but l’aide à la préservation de l’héritage culturel des Pays-Bas, et propose un ensemble de services liés à la conservation-restauration, de même qu...

Promoting Influenza Vaccination to Restaurant Employees.

Science.gov (United States)

Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Parrish, Amanda T; Ahmed, Faruque; Zhou, Chuan; Allen, Claire L

2016-09-01

To evaluate an evidence-based workplace approach to increasing adult influenza vaccination levels applied in the restaurant setting We implemented an intervention and conducted a pre/post analysis to determine effect on vaccination. Eleven Seattle-area restaurants. Restaurants with 25+ employees speaking English or Spanish and over 18 years. Restaurants received influenza vaccination promotion materials, assistance arranging on-site vaccination events, and free influenza vaccinations for employees. Pre/post employee surveys of vaccination status with direct observation and employer interviews to evaluate implementation. We conducted descriptive analysis of employee survey data and performed qualitative analysis of implementation data. To assess intervention effect, we used a mixed-effects logistic regression model with a restaurant-specific random effect. Vaccination levels increased from 26% to 46% (adjusted odds ratio 2.33, 95% confidence interval 1.69, 3.22), with 428 employees surveyed preintervention, 305 surveyed postintervention, and response rates of 73% and 55%, respectively. The intervention was effective across subgroups, but there were restaurant-level differences. An access-based workplace intervention can increase influenza vaccination levels in restaurant employees, but restaurant-level factors may influence success. © 2016 by American Journal of Health Promotion, Inc.

The Customer is Always Right, Right?A Look at How Yelp Has Taken Hold of the Boston Restaurant Industry

OpenAIRE

Rachel DeSimone

2015-01-01

The Internet and mobile availability has changed the restaurant review game. Local Boston chefs and restaurant managers reflect on the pros and cons of such outlets, like Yelp, on their businesses and menus.

Strange bedfellows: the history of collaboration between the Massachusetts Restaurant Association and the tobacco industry.

Science.gov (United States)

Ritch, W A; Begay, M E

2001-04-01

This article examines the historical relationship between the tobacco industry and the Massachusetts Restaurant Association, a nonprofit trade association aligned with the food and beverage industry. The study analyzed data from Web-based tobacco industry documents, public relations materials, news articles, testimony from public hearings, requests for injunctions, court decisions, economic impact studies, handbooks, and private correspondence. Tobacco industry documents that became public after various state lawsuits reveal that a long history of collaboration exists between the Massachusetts Restaurant Association and the tobacco industry. For more than 20 years, their joint efforts have focused primarily on the battle to defeat state and local laws that would restrict smoking in public places, particularly in beverage and food service establishments. The resources of the tobacco industry, combined with the association's grassroots mobilization of its membership, have fueled their opposition to many state and local smoke-free restaurant, bar, and workplace laws in Massachusetts. The universal opposition of the Massachusetts Restaurant Association to smoking bans in food and beverage establishments is a reflection of its historic relationship with the tobacco industry.

Restaurant eating in nonpurge binge-eating women.

Science.gov (United States)

Timmerman, Gayle M

2006-11-01

This study describes restaurant-eating behaviors for nonpurge binge-eating women in comparison to dieters. Restaurant-eating behaviors were determined from a content analysis of 14-day food diaries using a convenience sample of 71 women who reported binging without purging and 46 dieters without a recent binge history. Comparing bingers to dieters, there were no significant differences in frequency of eating out, dessert consumption at restaurants, or fast food eating. Bingers more often perceived restaurant eating to be uncontrolled and excessive. Both bingers and dieters consumed significantly more calories (226-253 kcal) and fat (10.4-16.0 gm) on restaurant days. Extra calories consumed on restaurant-eating days may contribute to weight gain over time, especially with frequent restaurant eating. Restaurants may present a high-risk food environment for bingers and dieters, contributing to loss of control and excess consumption.

Lack of Healthy Food Options on Children’s Menus of Restaurants in the Health-Disparate Dan River Region of Virginia and North Carolina, 2013

Science.gov (United States)

Olive, Nicole C.; Waters, Clarice N.; Estabrooks, Paul A.; You, Wen; Zoellner, Jamie M.

2015-01-01

Introduction Interest has increased in understanding the types and healthfulness of restaurant foods for children, particularly in disadvantaged areas. The purpose of this community-based participatory research study was to describe the quality of restaurant food offered to children in a health-disparate region in Virginia and North Carolina and to determine if the availability of healthy foods differed by location (rural, urban) or by the predominant race (black, white, mixed race) of an area’s population. Methods Restaurants offering a children’s menu in the 3 counties in Virginia and North Carolina that make up the Dan River Region were identified by using state health department records. Research assistants reviewed menus using the Children’s Menu Assessment (CMA), a tool consisting of 29 scored items (possible score range, −4 to 21). Scores were calculated for each restaurant. We obtained information on the predominant race of the population at the block group level for all counties from 2010 US Census data. Results For the 137 restaurants studied, mean CMA scores were low (mean, 1.6; standard deviation [SD], 2.7), ranging from −4 to 9 of 21 possible points. Scores were lowest for restaurants in the predominantly black block groups (mean, 0.2; SD, 0.4) and significantly different from the scores for restaurants in the predominantly white (mean, 1.4; SD, 1.6) and mixed-race block groups (mean, 2.6; SD, 2.4) (F = 4.3; P < .05). Conclusion Children’s menus available in the Dan River Region lack healthy food options, particularly in predominantly black block groups. These study findings can contribute to regional efforts in policy development or environmental interventions for children’s food quality by the community-based participatory research partnership and help local stakeholders to determine possible strategies and solutions for improving local food options for children. PMID:25811495

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

Restaurant Supervisory Committee

2002-01-01

As Friday 29 March and Monday 1st April 2002 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Avenance, bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday 30-31 March. They will reopen on Tuesday 2 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 28 March, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning. Restaurant Supervisory Committee Tel. 77551

LIMITED RESTAURANT SERVICE: EASTER WEEKEND

CERN Multimedia

Restaurant Supervisory Committee

2001-01-01

As Friday 13 and Monday 16 April 2001 are CERN holidays, restaurants no. 1 (COOP, bldg. 501- Meyrin) and no. 3 (Générale de Restauration, bldg. 866 - Prévessin) will be closed and will remain so on Saturday 14 and Sunday 15 April. They will reopen on Tuesday 17 April at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR, bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday 12 April, all three restaurants will operate according to the usual times except for restaurant no 1, which will close at 21h00 instead of 1 o'clock in the morning.

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

Restaurant Supervisory Committee

2002-01-01

As Friday, March 29 and Monday, April 1st, 2002 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, March 30 - 31. They will reopen on Tuesday, April 2 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, March 28, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.   Restaurant Supervisory Committee, tel. 77551

A systematic review of calorie labeling and modified calorie labeling interventions: Impact on consumer and restaurant behavior

Science.gov (United States)

Bleich, Sara N.; Economos, Christina D.; Spiker, Marie L.; Vercammen, Kelsey; VanEpps, Eric M.; Block, Jason P.; Elbel, Brian; Story, Mary; Roberto, Christina A.

2017-01-01

Background Evidence on the effects of restaurant calorie labeling on consumer and restaurant behavior is mixed. This paper examined: 1) consumer responses to calorie information alone or compared to modified calorie information, and 2) changes in restaurant offerings following or in advance of menu labeling implementation. Methods We searched PubMed, Web of Science, Policy File and PAIS International to identify restaurant calorie labeling studies through October 1, 2016, that measured calories ordered, consumed, or available for purchase on restaurant menus. We also searched reference lists of calorie labeling articles. Results Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Conclusion Due to a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower calorie purchases and whether that translates to a healthier population is unclear. Although there is limited evidence that menu labeling affects calories purchased at fast-food restaurants, some evidence demonstrates that it lowers calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified calorie labels find that such labels can encourage lower-calorie purchases, but may not differ in effects relative to calorie labels alone. PMID:29045080

A Systematic Review of Calorie Labeling and Modified Calorie Labeling Interventions: Impact on Consumer and Restaurant Behavior.

Science.gov (United States)

Bleich, Sara N; Economos, Christina D; Spiker, Marie L; Vercammen, Kelsey A; VanEpps, Eric M; Block, Jason P; Elbel, Brian; Story, Mary; Roberto, Christina A

2017-12-01

Evidence on the effects of restaurant calorie labeling on consumer and restaurant behavior is mixed. This paper examined: (1) consumer responses to calorie information alone or compared to modified calorie information and (2) changes in restaurant offerings following or in advance of menu labeling implementation. Searches were conducted in PubMed, Web of Science, Policy File, and PAIS International to identify restaurant calorie labeling studies through October 1, 2016, that measured calories ordered, consumed, or available for purchase on restaurant menus. The reference lists of calorie labeling articles were also searched. Fifty-three studies were included: 18 in real-world restaurants, 9 in cafeterias, and 21 in laboratory or simulation settings. Five examined restaurant offerings. Because of a lack of well-powered studies with strong designs, the degree to which menu labeling encourages lower-calorie purchases and whether that translates to a healthier population are unclear. Although there is limited evidence that menu labeling affects calories purchased at fast-food restaurants, some evidence demonstrates that it lowers calories purchased at certain types of restaurants and in cafeteria settings. The limited data on modified calorie labels find that such labels can encourage lower-calorie purchases but may not differ in effects relative to calorie labels alone. © 2017 The Obesity Society.

Calorie labeling, fast food purchasing and restaurant visits.

Science.gov (United States)

Elbel, Brian; Mijanovich, Tod; Dixon, L Beth; Abrams, Courtney; Weitzman, Beth; Kersh, Rogan; Auchincloss, Amy H; Ogedegbe, Gbenga

2013-11-01

Obesity is a pressing public health problem without proven population-wide solutions. Researchers sought to determine whether a city-mandated policy requiring calorie labeling at fast food restaurants was associated with consumer awareness of labels, calories purchased and fast food restaurant visits. Difference-in-differences design, with data collected from consumers outside fast food restaurants and via a random digit dial telephone survey, before (December 2009) and after (June 2010) labeling in Philadelphia (which implemented mandatory labeling) and Baltimore (matched comparison city). Measures included: self-reported use of calorie information, calories purchased determined via fast food receipts, and self-reported weekly fast-food visits. The consumer sample was predominantly Black (71%), and high school educated (62%). Postlabeling, 38% of Philadelphia consumers noticed the calorie labels for a 33% point (P < 0.001) increase relative to Baltimore. Calories purchased and number of fast food visits did not change in either city over time. While some consumers report noticing and using calorie information, no population level changes were noted in calories purchased or fast food visits. Other controlled studies are needed to examine the longer term impact of labeling as it becomes national law. Copyright © 2013 The Obesity Society.

Predicted Impact of the Food and Drug Administration's Menu-Labeling Regulations on Restaurants in 4 New Jersey Cities.

Science.gov (United States)

Gruner, Jessie; DeWeese, Robin S; Lorts, Cori; Yedidia, Michael J; Ohri-Vachaspati, Punam

2018-02-01

To determine the proportion of restaurants that will be required to post calorie information under the Food and Drug Administration's menu-labeling regulations in 4 New Jersey cities. We classified geocoded 2014 data on 1753 restaurant outlets in accordance with the Food and Drug Administration's guidelines, which will require restaurants with 20 or more locations nationwide to post calorie information. We used multivariate logistic regression analyses to assess the association between menu-labeling requirements and census tract characteristics. Only 17.6% of restaurants will be affected by menu labeling; restaurants in higher-income tracts have higher odds than do restaurants in lower-income tracts (odds ratio [OR] = 1.55; P = .02). Restaurants in non-Hispanic Black (OR = 1.62; P = .02) and mixed race/ethnicity (OR = 1.44; P = .05) tracts have higher odds than do restaurants in non-Hispanic White tracts of being affected. Additional strategies are needed to help consumers make healthy choices at restaurants not affected by the menu-labeling law. These findings have implications for designing implementation strategies for the law and for evaluating its impact.

Restaurant Management System Over Private Network

OpenAIRE

Amanat Dhillon; Shreya Tuli

2017-01-01

Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated...

Restaurant industry preparedness against intentional food contamination: results of a South Carolina survey.

Science.gov (United States)

Xirasagar, Sudha; Kanwat, C P; Smith, Lillian U; Li, Yi-Jhen; Sros, Lekhena; Shewchuk, Richard M

2010-01-01

Food safety and food defense are both responsibilities of public health agencies. Food safety practices within restaurants are regulated by state and local public health laws based on the US Food and Drug Administration Model Food Code. However, little is known about preemptive practices against intentional food-borne outbreaks within restaurants. The researchers administered a survey to a 50 percent random sample of South Carolina's restaurants, a state that relies heavily on tourism and the restaurant industry for its economic well-being. The survey received a response rate of 15 percent. The food defense practice items fall under three functional categories: employee management and training practices; vendor and delivery-related practices; and physical facilities and operational security practices. This study presents the results, classified by geographic region. Findings indicate some key areas of vulnerability that need attention to protect the public from mass food outbreaks due to intentional contamination. Of concern, there is much variation in practices by geographic region. On the basis of the survey, recommendations are made to improve restaurant preparedness against food-borne outbreaks from terrorism and malevolent contamination.

Corn content of French fry oil from national chain vs. small business restaurants

OpenAIRE

Jahren, A. Hope; Schubert, Brian A.

2010-01-01

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald’s, Burger Kin...

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003-2010.

Science.gov (United States)

Rehm, Colin D; Drewnowski, Adam

2016-12-13

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4-19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003-2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (-32 kcal/day, p -trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children's diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

Sociodemographic Disparities in Local Smoke-Free Law Coverage in 10 States.

Science.gov (United States)

Huang, Jidong; King, Brian A; Babb, Stephen D; Xu, Xin; Hallett, Cynthia; Hopkins, Maggie

2015-09-01

We assessed sociodemographic disparities in local 100% smoke-free laws prohibiting smoking in all indoor areas of nonhospitality worksites, restaurants, and bars in 10 states. We obtained data on local 100% smoke-free laws (US Tobacco Control Laws Database) and subcounty characteristics (2006-2010 American Community Survey) for Alabama, Alaska, Indiana, Kentucky, Mississippi, Missouri, North Dakota, South Carolina, Texas, and West Virginia. Outcomes included (1) 100% smoke-free law covering restaurants, bars, and workplaces; (2) 100% smoke-free law covering restaurants, bars, or workplaces; and (3) number of venue types covered by 100% smoke-free laws (0-3). Sociodemographics included total population, urban status, percentage racial/ethnic minority, per capita income, percentage with high-school diploma, percentage with blue-collar jobs, and percentage of workers who live and work in the same locality. Across states, localities with less-educated residents, smaller proportions of workers living and working in the same locality, or both generally had lower odds of being covered by 100% smoke-free laws. Coverage varied across states for other sociodemographics. Disparities exist in local smoke-free law coverage. Identifying patterns in coverage can inform state efforts to address related disparities.

The Customer is Always Right, Right?A Look at How Yelp Has Taken Hold of the Boston Restaurant Industry

Directory of Open Access Journals (Sweden)

Rachel DeSimone

2015-05-01

Full Text Available The Internet and mobile availability has changed the restaurant review game. Local Boston chefs and restaurant managers reflect on the pros and cons of such outlets, like Yelp, on their businesses and menus.

Economic effect of restaurant smoking restrictions on restaurant business in Massachusetts, 1992 to 1998

OpenAIRE

Bartosch, W; Pope, G

2002-01-01

Design: Analysis used a pre/post-quasi-experimental design that compared town meals tax receipts before and after the imposition of highly restrictive restaurant smoking policies in adopting versus non-adopting communities. The effect of restaurant smoking policies was estimated using a fixed effects regression model, entering a panel of 84 months of data for the 239 towns in the study. A separate model estimated the effect of restaurant smoking policies on establishments that served alcohol.

Official CERN holidays | Restaurant opening hours

CERN Multimedia

2013-01-01

Please note that the CERN Restaurants will have the following opening hours during the upcoming holidays: Restaurant #1 will be open from 7 a.m. to 11 p.m. on Wednesday 1 May, Thursday 9 May (Ascension Thursday) and Monday 20 May (Pentecost) - on Friday 10 May the restaurant will be open at the usual times. Restaurant #2 will be closed over the 3 official CERN holidays, but will be open on Friday 10 May at the usual times (brasserie will be closed). Restaurant #3 will be closed over the 3 official CERN holidays, as well as Friday 10 May.

What's Cooking at the Restaurant School

Science.gov (United States)

Binzen, Peter

1975-01-01

Describes the operation and program of the Restaurant School in Philadelphia, which in a one-year course of formal instruction and on-the-job training teaches students how to own and operate small restaurants and invests in the restaurants of some of its graduates. (JT)

Pembangunan Model Restaurant Management System

Directory of Open Access Journals (Sweden)

Fredy Jingga

2014-12-01

Full Text Available Model design for Restaurant Management System aims to help in restaurant business process, where Restaurant Management System (RMS help the waitress and chef could interact each other without paper limitation.  This Restaurant Management System Model develop using Agile Methodology and developed based on PHP Programming Langguage. The database management system is using MySQL. This web-based application model will enable the waitress and the chef to interact in realtime, from the time they accept the customer order until the chef could know what to cook and checklist for the waitress wheter the order is fullfill or not, until the cahsier that will calculate the bill and the payment that they accep from the customer.

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

Science.gov (United States)

Rehm, Colin D.; Drewnowski, Adam

2016-01-01

Energy intakes from fast food restaurants (FFRs) have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs). Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES), 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures. PMID:27983573

Consumer response to Healthy Choice® nutrition labelling in an a la carte restaurant setting : A matter of willpower or being empowered

NARCIS (Netherlands)

Gallicano, R.; Blomme, R.J.; Rheede, van A.

2012-01-01

Previous research has concluded that there is consumer desire for nutrition information to be provided on restaurant menu items and restaurant customers presented with this information will make healthier menu choices (Mills & Thomas, 2008). Limited research has been performed in a restaurant

RESTAURANT No. 1

CERN Multimedia

2002-01-01

Customers are kindly requested to note the modified opening times of restaurant no. 1 from Monday, February 4 to Sunday, March 3, 2002 : from Monday to Friday 07h00 - 23h00 Saturday / Sunday 08h00 - 21h00 Hot meals will be served between 11h30 and 14h00, then from 18h00 to 19h30. Restaurant Supervisory Committee, tel. 77551

Renovation works at Restaurant 1

CERN Document Server

2006-01-01

Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovations are due to be carried out. The planned period for this project is September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

Strange bedfellows: the history of collaboration between the Massachusetts Restaurant Association and the tobacco industry.

Science.gov (United States)

Ritch, W A; Begay, M E

2001-01-01

OBJECTIVES: This article examines the historical relationship between the tobacco industry and the Massachusetts Restaurant Association, a nonprofit trade association aligned with the food and beverage industry. METHODS: The study analyzed data from Web-based tobacco industry documents, public relations materials, news articles, testimony from public hearings, requests for injunctions, court decisions, economic impact studies, handbooks, and private correspondence. RESULTS: Tobacco industry documents that became public after various state lawsuits reveal that a long history of collaboration exists between the Massachusetts Restaurant Association and the tobacco industry. For more than 20 years, their joint efforts have focused primarily on the battle to defeat state and local laws that would restrict smoking in public places, particularly in beverage and food service establishments. The resources of the tobacco industry, combined with the association's grassroots mobilization of its membership, have fueled their opposition to many state and local smoke-free restaurant, bar, and workplace laws in Massachusetts. CONCLUSIONS: The universal opposition of the Massachusetts Restaurant Association to smoking bans in food and beverage establishments is a reflection of its historic relationship with the tobacco industry. PMID:11291372

Energy conservation awareness and practice in restaurants of Hennepin County, Minnesota.

Science.gov (United States)

Brondum, Jack; Palchick, Susan

2012-12-01

Greenhouse gases result mainly from the combustion of fossil fuels in energy use. Restaurants use large amounts of energy in their operation but systematically gathered information about such use is lacking. Hennepin County Human Services and Public Health Department surveyed owners of licensed restaurants to assess their energy use and awareness of energy conservation measures. Of 434 owners surveyed, 276 (63.6%) returned completed surveys. Responses indicated that large pluralities or majorities of restaurant owners often were aware of energy-efficient methods of operation and the means to achieve greater efficiency but used such means much less frequently. For example, 57% of respondents were familiar with the U.S. Environmental Protection Agency's Energy Star program, but only 33% of this group actually used Energy Star appliances. Given the gap between awareness and practice, opportunities for consultation and outreach to restaurant owners about energy-efficient business operation are manifold.

Nutrition labeling and value size pricing at fast-food restaurants: a consumer perspective.

Science.gov (United States)

O'Dougherty, Maureen; Harnack, Lisa J; French, Simone A; Story, Mary; Oakes, J Michael; Jeffery, Robert W

2006-01-01

This pilot study examined nutrition-related attitudes that may affect food choices at fast-food restaurants, including consumer attitudes toward nutrition labeling of fast foods and elimination of value size pricing. A convenience sample of 79 fast-food restaurant patrons aged 16 and above (78.5% white, 55% female, mean age 41.2 [17.1]) selected meals from fast-food restaurant menus that varied as to whether nutrition information was provided and value pricing included and completed a survey and interview on nutrition-related attitudes. Only 57.9% of participants rated nutrition as important when buying fast food. Almost two thirds (62%) supported a law requiring nutrition labeling on restaurant menus. One third (34%) supported a law requiring restaurants to offer lower prices on smaller instead of bigger-sized portions. This convenience sample of fast-food patrons supported nutrition labels on menus. More research is needed with larger samples on whether point-of-purchase nutrition labeling at fast-food restaurants raises perceived importance of nutrition when eating out.

Restaurant Management System Over Private Network

Directory of Open Access Journals (Sweden)

Amanat Dhillon

2017-08-01

Full Text Available Restaurant Management System over Private Network is an automated business environment which allows restaurants to reduce operational costs increase efficiency of business improve customer satisfaction cut down labour costs decrease order processing time and provide better Quality-of-ServiceQ-S. This system manages a digital menu allowing the customers to place orders easily. Authentication fields for employees enable better administration of the restaurant. The whole restaurant is integrated into one private network thereby improving security and eliminating the need for a constant internet connection.

Eat Smart! Ontario's Healthy Restaurant Program: focus groups with non-participating restaurant operators.

Science.gov (United States)

Dwyer, John J M; Macaskill, Lesley A; Uetrecht, Connie L; Dombrow, Carol

2004-01-01

Eat Smart! Ontario's Healthy Restaurant Program is a standard provincial health promotion program. Public health units give an award of excellence to restaurants that meet nutrition, food safety, and non-smoking seating standards. The purpose of this study was to determine why some restaurant operators have not applied to participate in the program, and how to get them to apply. Four focus group interviews were conducted with 35 operators who didn't apply to participate. The analysis of responses yielded various themes. The participants' perceived barriers to participation were misunderstandings about how to qualify for the program, lack of time, concern about different non-smoking bylaw requirements, and potential loss of revenue. Their perceived facilitators to participation were convenience of applying to participate, franchise executives' approval to participate, a 100% non-smoking bylaw, flexibility in the assessment of restaurants, the opportunity for positive advertising, alternative payment for food handler training, and customer demand. Program staff can use the findings to develop and use strategies to encourage participation.

Renovation work at Restaurant 1

CERN Multimedia

2006-01-01

Due to the age of the present kitchen and freeflow installations in Restaurant 1, essential renovation work is due to be carried out. The work is scheduled to last from September 2006 to May 2007. Work on the self-service area of the restaurant will commence in November. Every effort will be made to minimise the inconvenience caused to users of the restaurant and we thank you in advance for your co-operation during this period.

[Application of tobacco smoking regulations in restaurants in Tromsö 1998].

Science.gov (United States)

Emaus, A; Løchen, M L; Høifødt, R

2001-02-10

Under the Norwegian Environmental Tobacco Smoke Act, a minimum of 50% of tables in restaurants have to be in smoke-free areas. The Ministry of Health and Social Affairs has defined "smoke-free restaurants" as a priority objective in its anti-tobacco strategy. We have investigated smoking policies in restaurants in the City of Tromsø in Northern Norway, as reported by restaurateurs in 1998. Representatives of all the 85 restaurants, bars and pubs in the city were interviewed and their smoking policies and habits reported. This study was part of the local health authority's evaluation of the degree of compliance with the legislation. In 71% of establishments, at least 50% of tables were smoke-free; in 88%, smoking areas were in compliance with the legislation. 86% of restaurateurs reported a positive or neutral attitude to the legislation, 80% thought that their guests were of the same opinion. 47% smoked every day; however, there was no association between smoking habits and smoking policies. Though the prevalence of smoking was high among restaurateurs, this did not affect their attitudes towards the Environmental Tobacco Smoke Act or their policies on smoking.

WASTE MANAGEMENT IN A SCHOOL RESTAURANT

Directory of Open Access Journals (Sweden)

Bianca Peruchin

2013-06-01

Full Text Available Nowadays, the amount of waste generated and its proper final destination is one of the greatest environmental issues. The higher education institutions are an important source of waste due to its diversity of teaching, researching and extension activities undertaken by academic world. The university restaurant supplies meals to the university community and ends up generating a kind of waste similar to the domestic waste, but in a bigger amount. The aim of this study was to investigate the gravimetric composition of the waste generated in the school restaurant of a higher-education institution in southern Brazil and provide a diagnostic of the current waste management. The data were obtained through a characterization process of the solid waste generated in one week; an interview with the responsible managers and direct observation of the local structure. It was found non-existence of a Management Plan for Solid Waste, as well as a lack of practices relative to its management. The waste segregation is impaired due the lack of specific and labeled bins, besides the overworked employees. Along the experimental period it were characterized 547,068 Kg of solid waste, in which more than 80% were organic waste. The paper concludes that the organic waste could be treated by composting. It is recommended the formulation and implementation of an integrated management plan for solid waste in order to provide adequate infrastructure for waste management in the school restaurant.

IN A “GREEN” RESTAURANT, WHAT MAKES THE CUSTOM ERS SATISFIED? THE RESTAURANT ATTRIBUTES OF TRIP ADVISOR REVIEWERS

OpenAIRE

TÜVER, Ilgaz Feray; GÜZEL, Berrin

2017-01-01

The aim of the study is to examine the restaurant attributes of green restaurants that make customers satisfied and dissatisfied. After the sustainability and green movement in food sector has gained importance, green restaurants have emerged. In this study, the main attributes that created satisfaction in a green restaurant are the food, atmosphere and the location, while food, price and the staff are the dissatisfaction creating attributes. However, none of the themes are related to sustain...

LIMITED RESTAURANT SERVICE : EASTER WEEKEND

CERN Multimedia

2003-01-01

As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. On Thursday, April 17, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 21h00 instead of 1 o'clock in the morning.

Energy Content of U.S. Fast-Food Restaurant Offerings 14-Year Trends

Science.gov (United States)

Bauer, Katherine W.; Hearst, Mary O.; Earnest, Alicia A.; French, Simone A.; Oakes, J. Michael; Harnack, Lisa J.

2012-01-01

Background Within the past decade there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. Purpose To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997/1998 and 2009/2010. Methods Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Results Spanning 1997/1998 and 2009/2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrees and drinks remained level. Conclusions While large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. PMID:23079171

Energy content of U.S. fast-food restaurant offerings: 14-year trends.

Science.gov (United States)

Bauer, Katherine W; Hearst, Mary O; Earnest, Alicia A; French, Simone A; Oakes, J Michael; Harnack, Lisa J

2012-11-01

Within the past decade, there has been increasing attention to the role of fast food in the American diet, including a rise in legislative and media-based efforts that address the healthfulness of fast food. However, no studies have been undertaken to evaluate changes in the energy content of fast-food chain restaurant menu items during this period. To examine changes in the energy content of lunch/dinner menu offerings at eight of the leading fast-food chain restaurants in the U.S. between 1997-1998 and 2009-2010. Menu offerings and nutrient composition information were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center Food and Nutrient Database. Nutrient composition information for items was updated biannually. Changes in median energy content of all lunch/dinner menu offerings and specific categories of menu items among all restaurants and for individual restaurants were examined. Data were collected between 1997 and 2010 and analysis was conducted in 2011. Spanning 1997-1998 and 2009-2010, the number of lunch/dinner menu items offered by the restaurants in the study increased by 53%. Across all menu items, the median energy content remained relatively stable over the study period. Examining specific food categories, the median energy content of desserts and condiments increased, the energy content of side items decreased, and energy content of entrées and drinks remained level. Although large increases in the number of menu items were observed, there have been few changes in the energy content of menu offerings at the leading fast-food chain restaurants examined in this study. Copyright © 2012 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Nutritional adequacy of meals from an independent catering facility versus chain restaurants for young adults.

Science.gov (United States)

Nikolaou, Charoula Konstantia; Hankey, Catherine Ruth; Lean, Michael Ernest John

2017-03-01

Eating out of home has been associated with the increasing prevalence of obesity. While some chain restaurants provide nutritional information for their products, smaller independent catering facilities may not provide such information. The aim of this study was to assess the nutritional adequacy of meals provided to young adults at an independent catering facility and compare them with meals provided by chain restaurants. Meals were analysed in 2014 in the UK in relation of nutrient provision to targets for macro- and micro-nutrients. One-way ANOVA was performed to compare menus between the restaurants included in the analyses. 2056 meal combinations were analysed, 210 from the student accommodation and 1,846 from five largest national chain restaurants. Mean (SD) nutritional content was: student accommodation: 1193(269)kcal, fat 52.0(22)g, saturated fat 24.5(14.5)g, protein 42.4(28.5)g, carbohydrate 117.0(30)g; chain restaurants: 922(160)kcal, fat 40.0(9.7)g, saturated fat 14.5(5.8)g, protein 31.2(6.5)g, carbohydrate 104.2(16.6)g. Meals from the student accommodation presented significantly more calories than the meals in all five chain restaurants ( p = 0.0015). Meal provision in the student accommodation was in excess of energy requirements and higher than the meals offered in chain restaurants. Regulating or setting nutritional standards for all places that provide food is essential as current food provision may favour unwanted weight gain and diet-related diseases.

Helping consumers make more healthful food choices: consumer views on modifying food labels and providing point-of-purchase nutrition information at quick-service restaurants.

Science.gov (United States)

Lando, Amy M; Labiner-Wolfe, Judith

2007-01-01

To understand consumer (1) interest in nutrition information on food labels and quick-service restaurant menu boards and (2) reactions to modifying this information to help highlight calories and more healthful choices. Eight consumer focus groups, using a guide and stimuli. Focus group discussions in 4 US cities. A total of 68 consumers, with 7 to 10 per focus group. Authors prepared detailed summaries of discussions based on observation. Video recordings and transcripts were used to cross-check summaries. Data were systematically reviewed, synthesized, and analyzed. Consumer views on alternative presentations of nutrition information on packaged food items and quick-service restaurant menu boards. Participants (1) were interested in having nutrition information available, but would not use it at every eating occasion; (2) thought that food products typically consumed at 1 eating occasion should be labeled as a single serving; and (3) indicated that an icon on labels and menu boards that signaled more healthful options could be helpful. Findings provide a basis for the development of more systematic studies to better understand whether alternative presentations of nutrition information would help consumers.

Franchising, Ownership, and Experience: A Study of Pizza Restaurant Survival

OpenAIRE

Arturs Kalnins; Kyle J. Mayer

2004-01-01

We hypothesize that retail and service business units will enjoy reduced failure rates if affiliated with experienced multiunit owners and franchisors. Experience of individual owners and franchisees should result in knowledge that is tacit and idiosyncratic and thus primarily of value locally. Because franchisors typically codify knowledge gained from experience, we argue that units should benefit from both local and distant experience of their franchisor. Using Texan pizza restaurant failur...

Noise in restaurants: levels and mathematical model.

Science.gov (United States)

To, Wai Ming; Chung, Andy

2014-01-01

Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (L(eq,1-h)) was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

Noise in restaurants: Levels and mathematical model

Directory of Open Access Journals (Sweden)

Wai Ming To

2014-01-01

Full Text Available Noise affects the dining atmosphere and is an occupational hazard to restaurant service employees worldwide. This paper examines the levels of noise in dining areas during peak hours in different types of restaurants in Hong Kong SAR, China. A mathematical model that describes the noise level in a restaurant is presented. The 1-h equivalent continuous noise level (Leq,1-h was measured using a Type-1 precision integral sound level meter while the occupancy density, the floor area of the dining area, and the ceiling height of each of the surveyed restaurants were recorded. It was found that the measured noise levels using Leq,1-h ranged from 67.6 to 79.3 dBA in Chinese restaurants, from 69.1 to 79.1 dBA in fast food restaurants, and from 66.7 to 82.6 dBA in Western restaurants. Results of the analysis of variance show that there were no significant differences between means of the measured noise levels among different types of restaurants. A stepwise multiple regression analysis was employed to determine the relationships between geometrical and operational parameters and the measured noise levels. Results of the regression analysis show that the measured noise levels depended on the levels of occupancy density only. By reconciling the measured noise levels and the mathematical model, it was found that people in restaurants increased their voice levels when the occupancy density increased. Nevertheless, the maximum measured hourly noise level indicated that the noise exposure experienced by restaurant service employees was below the regulated daily noise exposure value level of 85 dBA.

The Impact of the Iowa Franchise Law on Restaurant Franchisor Expansion Strategy,

Science.gov (United States)

1997-06-18

the federal and state level to attempt to prevent franchisor abuses. The 1992 Iowa Franchise Law has been called the most controversial and restrictive...its 1995 Amendments on restaurant franchisor expansion strategy, litigation with franchisees, and operational changes. The study sought information...from US restaurant franchisors who may have been impacted by the law. The research instrument consisted of a self-administered questionnaire, which was

Ananda Restaurant A La Carte Menu 2017

OpenAIRE

Ananda Restaurant

2017-01-01

Ananda is Ireland’s premier fine dining restaurant. Ananda’s impeccable pedigree, enviable location and stunning interior design made it Dublin’s most anticipated restaurant opening of 2008. A series of superlative restaurant reviews quickly cemented its reputation as one of Ireland’s finest dining experiences. Ananda’s décor redefines customer’s expectations of Indian restaurants. The dining room features a number of striking design statements, which are quietly opulent while complementin...

Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.

Science.gov (United States)

Roseman, Mary G; Mathe-Soulek, Kimberly; Higgins, Joseph A

2013-12-01

In the United States (US), based on the 2010 Affordable Care Act, restaurant chains and similar retail food establishments with 20 or more locations are required to begin implementing calorie information on their menus. As enacting of the law begins, it is important to understand its potential for improving consumers' healthful behaviors. Therefore, the objective of this study was to explore relationships among users of grocery nutrition labels and attitudes toward restaurant menu labeling, along with the caloric content of their restaurant menu selection. Study participants were surveyed and then provided identical mock restaurant menus with or without calories. Results found that participants who used grocery nutrition labels and believed they would make healthy menu selections with nutrition labels on restaurant menus made healthier menu selections, regardless of whether the menu displayed calories or not. Consumers' nutrition knowledge and behaviors gained from using grocery nutrition labels and consumers' desire for restaurants to provide nutrition menu labels have a positive effect on their choosing healthful restaurant menu items. Copyright © 2013 Elsevier Ltd. All rights reserved.

Correlates of Sugar-Sweetened Beverages Purchased for Children at Fast-Food Restaurants.

Science.gov (United States)

Cantor, Jonathan; Breck, Andrew; Elbel, Brian

2016-11-01

To determine consumer and fast-food purchase characteristics associated with the purchase of a sugar-sweetened beverage, as well as calories and grams of sugar, for children at a fast-food restaurant. We completed cross-sectional analyses of fast-food restaurant receipts and point-of-purchase surveys (n = 483) collected during 2013 and 2014 in New York City and Newark and Jersey City, New Jersey. Caregivers purchased beverages for half of all children in our sample. Approximately 60% of these beverages were sugar-sweetened beverages. Fast-food meals with sugar-sweetened beverages had, on average, 179 more calories than meals with non-sugar-sweetened beverages. Being an adolescent or male, having a caregiver with a high school degree or less, having a caregiver who saw the posted calorie information, ordering a combination meal, and eating the meal in the restaurant were associated with ordering a sugar-sweetened beverage. Purchases that included a combination meal or were consumed in the restaurant included more beverage grams of sugar and calories. Characteristics of fast-food purchases appear to have the largest and most important association to beverage calories for children at fast-food restaurants. Targeting fast-food restaurants, particularly combination meals, may improve childhood obesity rates.

Restaurant owners' perspectives on a voluntary program to recognize restaurants for offering reduced-size portions, Los Angeles County, 2012.

Science.gov (United States)

Gase, Lauren; Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E

2014-03-20

Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic.

Restaurant Owners’ Perspectives on a Voluntary Program to Recognize Restaurants for Offering Reduced-Size Portions, Los Angeles County, 2012

Science.gov (United States)

Dunning, Lauren; Kuo, Tony; Simon, Paul; Fielding, Jonathan E.

2014-01-01

Introduction Reducing the portion size of food and beverages served at restaurants has emerged as a strategy for addressing the obesity epidemic; however, barriers and facilitators to achieving this goal are not well characterized. Methods In fall 2012, the Los Angeles County Department of Public Health conducted semistructured interviews with restaurant owners to better understand contextual factors that may impede or facilitate participation in a voluntary program to recognize restaurants for offering reduced-size portions. Results Interviews were completed with 18 restaurant owners (representing nearly 350 restaurants). Analyses of qualitative data revealed 6 themes related to portion size: 1) perceived customer demand is central to menu planning; 2) multiple portion sizes are already being offered for at least some food items; 3) numerous logistical barriers exist for offering reduced-size portions; 4) restaurant owners have concerns about potential revenue losses from offering reduced-size portions; 5) healthful eating is the responsibility of the customer; and 6) a few owners want to be socially responsible industry leaders. Conclusion A program to recognize restaurants for offering reduced-size portions may be a feasible approach in Los Angeles County. These findings may have applications for jurisdictions interested in engaging restaurants as partners in reducing the obesity epidemic. PMID:24650622

WHY RESTAURANTS SHOULD GO GREEN? – MAIN ENVIRONMENTAL PRACTICES IN RESTAURANTS INDUSTRY

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Stefan-Dragos CÎRSTEA

2015-11-01

Full Text Available Hospitality businesses influence the sustainability of their natural environment by consuming significant amounts of natural resources. Restaurant industry employs one in every three retail workers and consumes one-third of all retail electricity use and almost 30% of all meals were eaten away from home, last year. This study attempted to identify the most important benefits obtained from green practices implementation and which are the basic environmental practices that can be adopted by the organisations in order the improve their image and reduce their costs. Moreover, our research has been undertaken in parallel with worldwide existing trends in order to better understand the direction in which green restaurants are moving. This study results inventories the main environmental practices and actions that can be implemented in restaurants.

The role of tax audit as a component of restaurants` financial state audit

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T.M. Omelianchuk

2015-06-01

Full Text Available The necessity of tax audit in the process of audit the financial state the enterprises of restaurant economy arises through accumulation in the balance sheet information about the state of fiscal discipline in such forms like the debt on payment taxes, fees and other payments to the budget. In connection with the widespread scientific pluralism views, the purpose of the article is an analysis the role of the tax audit of the company in restaurant facilities today. Dialectical method of cognition of the essence of the tax audit and methods of comparison, generalization, systematization and synthesis of the study of the peculiarities of tax audit of the company in restaurant facilities were used for achievement the purpose of research. Discovered the features of realization the tax audit оn the company of the restaurant facilities. Studied the state the market development of the external audit of taxes and tax audit in Ukraine. Have been identified the features of the system of taxation of business entities in the restaurant industry. The scope of results’ application are the participants’ assessment of the financial state and fiscal capacity of the enterprise restaurant economy.

Is Nonsmoking Dangerous to the Health of Restaurants? The Effect of California's Indoor Smoking Ban on Restaurant Revenues

Science.gov (United States)

Stolzenberg, Lisa; D'Alessio, Stewart J.

2007-01-01

The state of California passed the Smoke-Free Workplace Act on January 1, 1995. This legislation effectively banned indoor smoking in all public and private workplaces including restaurants. Many restaurant owners, especially owners of restaurants that served alcohol, opposed the ban for fear that their businesses would be affected adversely…

The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

OpenAIRE

O Mhlanga; Z Hattingh; HJ Moolman

2014-01-01

The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a) assess restaurant attributes that are important for customers’ expectations and experiences, (b) to determine which restaurant attributes had...

Sodium in Store and Restaurant Food Environments - Guam, 2015.

Science.gov (United States)

Jackson, Sandra L; VanFrank, Brenna K; Lundeen, Elizabeth; Uncangco, Alyssa; Alam, Lawrence; King, Sallyann M Coleman; Cogswell, Mary E

2016-05-27

Compared with the United States overall, Guam has higher mortality rates from cardiovascular disease and stroke (1). Excess sodium intake can increase blood pressure and risk for cardiovascular disease (2,3). To determine the availability and promotion of lower-sodium options in the nutrition environment, the Guam Department of Public Health and Social Services (DPHSS) conducted an assessment in September 2015 using previously validated tools adapted to include sodium measures. Stores (N = 114) and restaurants (N = 63) were randomly sampled by region (north, central, and south). Data from 100 stores and 62 restaurants were analyzed and weighted to account for the sampling design. Across the nine product types assessed, lower-sodium products were offered less frequently than regular-sodium products (prestaurants engaged in promotion practices such as posting sodium information (3%) or identifying lower-sodium entrées (1%). Improving the availability and promotion of lower-sodium foods in stores and restaurants could help support healthier eating in Guam.

Do Adolescents Who Live or Go to School Near Fast Food Restaurants Eat More Frequently From Fast Food Restaurants?

Science.gov (United States)

Forsyth, Ann; Wall, Melanie; Larson, Nicole; Story, Mary; Neumark-Sztainer, Dianne

2012-01-01

This population-based study examined whether residential or school neighborhood access to fast food restaurants is related to adolescents’ eating frequency of fast food. A classroom-based survey of racially/ethnically diverse adolescents (n=2,724) in 20 secondary schools in Minneapolis/St. Paul, Minnesota was used to assess eating frequency at five types of fast food restaurants. Black, Hispanic, and Native American adolescents lived near more fast food restaurants than white and Asian adolescents and also ate at fast food restaurants more often. After controlling for individual-level socio-demographics, adolescent males living near high numbers fast food restaurants ate more frequently from these venues compared to their peers. PMID:23064515

ROLE AND IMPORTANCE OF PROMOTIONAL ACTIVITIES IN RESTAURANT BUSINESS

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Ivica Batinić

2014-07-01

Full Text Available Modern restaurant business, as part of a catering business, offers a variety of meals and beverages in restaurants and various related facilities. Promotional activities play a very important role in managing a restaurant and related facilities, because any serious restaurant facility must take all the necessary and effective measures in order to maintain regular guests and approach potential new guests. In this paper, I will write about conceptualizing restaurant business and elementary business systems in restaurant business. In a separate part, I will write about conceptualizing promotions and promotional activities as important factors in achieving better and more efficient communication of restaurants with regular and potential guests.

Consumer underestimation of sodium in fast food restaurant meals: Results from a cross-sectional observational study.

Science.gov (United States)

Moran, Alyssa J; Ramirez, Maricelle; Block, Jason P

2017-06-01

Restaurants are key venues for reducing sodium intake in the U.S. but little is known about consumer perceptions of sodium in restaurant foods. This study quantifies the difference between estimated and actual sodium content of restaurant meals and examines predictors of underestimation in adult and adolescent diners at fast food restaurants. In 2013 and 2014, meal receipts and questionnaires were collected from adults and adolescents dining at six restaurant chains in four New England cities. The sample included 993 adults surveyed during 229 dinnertime visits to 44 restaurants and 794 adolescents surveyed during 298 visits to 49 restaurants after school or at lunchtime. Diners were asked to estimate the amount of sodium (mg) in the meal they had just purchased. Sodium estimates were compared with actual sodium in the meal, calculated by matching all items that the respondent purchased for personal consumption to sodium information on chain restaurant websites. Mean (SD) actual sodium (mg) content of meals was 1292 (970) for adults and 1128 (891) for adolescents. One-quarter of diners (176 (23%) adults, 155 (25%) adolescents) were unable or unwilling to provide estimates of the sodium content of their meals. Of those who provided estimates, 90% of adults and 88% of adolescents underestimated sodium in their meals, with adults underestimating sodium by a mean (SD) of 1013 mg (1,055) and adolescents underestimating by 876 mg (1,021). Respondents underestimated sodium content more for meals with greater sodium content. Education about sodium at point-of-purchase, such as provision of sodium information on restaurant menu boards, may help correct consumer underestimation, particularly for meals of high sodium content. Copyright © 2017 Elsevier Ltd. All rights reserved.

Development and Reliability Testing of a Fast-Food Restaurant Observation Form.

Science.gov (United States)

Rimkus, Leah; Ohri-Vachaspati, Punam; Powell, Lisa M; Zenk, Shannon N; Quinn, Christopher M; Barker, Dianne C; Pugach, Oksana; Resnick, Elissa A; Chaloupka, Frank J

2015-01-01

To develop a reliable observational data collection instrument to measure characteristics of the fast-food restaurant environment likely to influence consumer behaviors, including product availability, pricing, and promotion. The study used observational data collection. Restaurants were in the Chicago Metropolitan Statistical Area. A total of 131 chain fast-food restaurant outlets were included. Interrater reliability was measured for product availability, pricing, and promotion measures on a fast-food restaurant observational data collection instrument. Analysis was done with Cohen's κ coefficient and proportion of overall agreement for categorical variables and intraclass correlation coefficient (ICC) for continuous variables. Interrater reliability, as measured by average κ coefficient, was .79 for menu characteristics, .84 for kids' menu characteristics, .92 for food availability and sizes, .85 for beverage availability and sizes, .78 for measures on the availability of nutrition information,.75 for characteristics of exterior advertisements, and .62 and .90 for exterior and interior characteristics measures, respectively. For continuous measures, average ICC was .88 for food pricing measures, .83 for beverage prices, and .65 for counts of exterior advertisements. Over 85% of measures demonstrated substantial or almost perfect agreement. Although some measures required revision or protocol clarification, results from this study suggest that the instrument may be used to reliably measure the fast-food restaurant environment.

The effects of Cosmopolitanism and Tradition on the Evaluation and Intentions of the Users of Fast Food Restaurants

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Srdjan Sapic

2017-08-01

Full Text Available In terms of modern life, consumers have an increasing number of options when it comes to choosing a restaurant when they do not wish to eat at their homes. Fast food restaurants represent one of those options. In addition to domestic fast food restaurants, the development of global restaurant chains is also noticeable. The purpose of this paper is to identify the factors that affect the evaluations of products and services and the intentions of users in terms of using the services of fast food restaurants. In relation to that, it is important to analyze the factor of cosmopolitanism and tradition. Cosmopolitanism, as the willingness of people to cooperate with other cultures and tradition, and tradition, as a reflection of respect for the customs and ideas that are imposed on individuals by their culture or religion, affect consumers’ intentions and their willingness to use the services of foreign fast food restaurants. In accordance with that, the purpose of this research study is to determine if and how cosmopolitanism and tradition affect the evaluations of products and services and consumers’ intention concerning foreign restaurant chains and domestic fast food restaurants of both the local and the family types. The results of the conducted empirical research show that cosmopolitanism positively affects the evaluations of the products and services of foreign restaurants and that tradition positively affects the evaluations of the products and services of domestic fast food restaurants.

McDonald's restaurants and neighborhood deprivation in Scotland and England.

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Cummins, Steven C J; McKay, Laura; MacIntyre, Sally

2005-11-01

Features of the local fast food environment have been hypothesized to contribute to the greater prevalence of obesity in deprived neighborhoods. However, few studies have investigated whether fast food outlets are more likely to be found in poorer areas, and those that have are local case studies. In this paper, using national-level data, we examine the association between neighborhood deprivation and the density of McDonald's restaurants in small census areas (neighborhoods) in Scotland and England. Data on population, deprivation, and the location of McDonald's Restaurants were obtained for 38,987 small areas in Scotland and England (6505 "data zones" in Scotland, and 32,482 "super output areas" in England) in January 2005. Measures of McDonald's restaurants per 1000 people for each area were calculated, and areas were divided into quintiles of deprivation. Associations between neighborhood deprivation and outlet density were examined during February 2005, using one-way analysis of variance in Scotland, England, and both countries combined. Statistically significant positive associations were found between neighborhood deprivation and the mean number of McDonald's outlets per 1000 people for Scotland (p<0.001), England (p<0.001), and both countries combined (p<0.001). These associations were broadly linear with greater mean numbers of outlets per 1000 people occurring as deprivation levels increased. Observed associations between presence or absence of fast food outlets and neighborhood deprivation may provide support for environmental explanations for the higher prevalence of obesity in poor neighborhoods.

Food labeling; nutrition labeling of standard menu items in restaurants and similar retail food establishments. Final rule.

Science.gov (United States)

2014-12-01

To implement the nutrition labeling provisions of the Patient Protection and Affordable Care Act of 2010 (Affordable Care Act or ACA), the Food and Drug Administration (FDA or we) is requiring disclosure of certain nutrition information for standard menu items in certain restaurants and retail food establishments. The ACA, in part, amended the Federal Food, Drug, and Cosmetic Act (the FD&C Act), among other things, to require restaurants and similar retail food establishments that are part of a chain with 20 or more locations doing business under the same name and offering for sale substantially the same menu items to provide calorie and other nutrition information for standard menu items, including food on display and self-service food. Under provisions of the ACA, restaurants and similar retail food establishments not otherwise covered by the law may elect to become subject to these Federal requirements by registering every other year with FDA. Providing accurate, clear, and consistent nutrition information, including the calorie content of foods, in restaurants and similar retail food establishments will make such nutrition information available to consumers in a direct and accessible manner to enable consumers to make informed and healthful dietary choices.

Changing the restaurant food environment to improve cardiovascular health in a rural community: implementation and evaluation of the Heart of New Ulm restaurant programme.

Science.gov (United States)

Lindberg, Rebecca; Sidebottom, Abbey C; McCool, Brigitte; Pereira, Raquel F; Sillah, Arthur; Boucher, Jackie L

2018-04-01

The goals of the present study were to: (i) describe the implementation of a programme to improve the restaurant food environment in a rural community; and (ii) describe how practices changed in community restaurants. The intervention included a baseline assessment of all community restaurants (n 32) and a report on how they could increase the availability and promotion of healthful options. The assessment focused on sixteen healthy practices (HP) derived from the Nutrition Environment Measures Survey for Restaurants. Restaurants were invited to participate at gold, silver or bronze levels based on the number of HP attained. Participating restaurants received dietitian consultation, staff training and promotion of the restaurant. All community restaurants were reassessed 1·5 years after baseline. The restaurant programme was part of the Heart of New Ulm Project, a community-based CVD prevention programme in a rural community. All community restaurants (n 32) were included in the study. Over one-third (38 %) of community restaurants participated in the programme. At baseline, 22 % achieved at least a bronze level. This increased to 38 % at follow-up with most of the improvement among participating restaurants that were independently owned. Across all restaurants in the community, the HP showing the most improvement included availability of non-fried vegetables (63-84 %), fruits (41-53 %), smaller portions and whole grains. Findings demonstrate successes and challenges of improving healthful food availability and promotion in a community-wide restaurant programme.

Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study.

Science.gov (United States)

Radke, Taylor J; Brown, Laura G; Hoover, E Rickamer; Faw, Brenda V; Reimann, David; Wong, Melissa R; Nicholas, David; Barkley, Jonathan; Ripley, Danny

2016-09-01

Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers' food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant's ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction.

Changes in Georgia restaurant and bar smoking policies from 2006 to 2012.

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Chandora, Rachna D; Whitney, Carrie F; Weaver, Scott R; Eriksen, Michael P

2015-05-14

The purpose of this study is to examine the change in smoking policy status among Georgia restaurants and bars from 2006 to 2012 and to identify restaurant and bar characteristics that are associated with allowing smoking. Data were obtained from similar cross-sectional indoor air surveys conducted in 2006 and 2012 in Georgia. Both surveys were designed to gather information about restaurant and bar smoking policies. Weighted χ(2) analyses were performed to identify changes in smoking policy status and other variables from 2006 to 2012. Weighted logistic regression analysis was used to test for significant associations between an establishment's smoking policy and other characteristics. The percentage of restaurants and bars in Georgia that allowed smoking nearly doubled, from 9.1% in 2006 to 17.6% in 2012. The analyses also showed a significant increase in the percentage of establishments that allow smoking when minors are present. Having a liquor license was a significant predictor of allowing smoking. The Smokefree Air Act was enacted in 2005 to protect the health and welfare of Georgia citizens, but study results suggest that policy makers should reevaluate the law and consider strengthening it to make restaurants and bars 100% smokefree without exemptions.

Summer Restaurant opening times

CERN Document Server

2015-01-01

Restaurant No. 1: Open as usual in July and August. Open from 7 a.m. to 10 p.m. on Thursday, 10 September (Jeûne genevois).   Restaurant No. 2: Open as usual in July and August. Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September. The Brasserie (table service) will be closed from Monday, 4 August to Friday, 11 September.   Restaurant No. 3: Open as usual in July and August, but closed on Saturday, 1 August; Saturday, 15 August; Thursday, 10 September (Jeûne genevois); and Friday, 11 September.   Snack bar in Building 54: Closed from Monday, 4 August to Friday, 11 September.   Snack bars in Buildings 13, 30 and 6: Closed on Thursday, 10 September (Jeûne genevois) and Friday, 11 September.

"Closing the Loop": Overcoming barriers to locally sourcing food in Fort Collins, Colorado

Science.gov (United States)

DeMets, C. M.

2012-12-01

for quantitatively determining a generalized answer, it is "currently impossible to state categorically whether or not local food systems emit fewer greenhouse gases than non-local food systems" (Edwards-Jones et al, 2008). Even so, numerous researchers have shown that "83 percent of emissions occur before food even leaves the farm gate" (Weber and Matthews, Garnett, cited in DeWeerdt, 2011); while this doesn't provide any information in terms of local vs. non-local, it is significant when viewed in light of the fact that local farmers tend to have much greater transparency and accountability in their agricultural practices. In other words, "a farmer who sells in the local food economy might be more likely to adopt or continue sustainable practices in order to meet…customer demand" (DeWeerdt, 2011), among other reasons such as environmental concern and desire to support the local economy (DeWeerdt, 2009). In identifying solutions to barriers to locally sourcing food, this research will enable restaurants to overcome these barriers and source their food locally, thereby supporting farmers and their ability to maintain sustainable practices.

RocKeTeria restaurant

Science.gov (United States)

2000-01-01

When StenniSphere at John C. Stennis Space Center in Hancock County, Miss., opened in May 2000, it introduced the RocKeTeria, a new 1960s-style, space-themed restaurant located in the newly expanded visitor center. The restaurant, operated by the owners of Mary's Drive Inn of Biloxi, features an extensive collection of space-related photos from that era, as well as a full menu of home-style cooking.

Are fast food restaurants an environmental risk factor for obesity?

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Linde Jennifer

2006-01-01

Full Text Available Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS methodology. Results Eating at "fast food" restaurants was positively associated with having children, a high fat diet and Body Mass Index (BMI. It was negatively associated with vegetable consumption and physical activity. Proximity of "fast food" restaurants to home or work was not associated with eating at "fast food" restaurants or with BMI. Proximity of "non-fast food" restaurants was not associated with BMI, but was associated with frequency of eating at those restaurants. Conclusion Failure to find relationships between proximity to "fast food" restaurants and obesity may be due to methodological weaknesses, e.g. the operational definition of "fast food" or "proximity", or homogeneity of restaurant proximity. Alternatively, the proliferation of "fast food" restaurants may not be a strong unique cause of obesity.

Fourteen-year trends in sodium content of menu offerings at eight leading fast-food restaurants in the USA.

Science.gov (United States)

Rudelt, Amanda; French, Simone; Harnack, Lisa

2014-08-01

To examine changes in the Na content of lunch/dinner menu offerings at eight of the leading fast-food restaurants in the USA between 1997/1998 and 2009/2010. Menu offerings and nutrient composition information for the menu items were obtained from archival versions of the University of Minnesota Nutrition Coordinating Center (NCC) Food and Nutrient Database. Nutrient composition information for lunch/dinner menu items sold by the fast-food restaurants included in the present study was updated in the database biannually. Menus were analysed for changes in mean Na content of all menu offerings (except beverages) and specific categories of menu items among all restaurants and for each individual restaurant. Lunch/dinner food menu of eight leading US fast-food restaurants. Between 1997/1998 and 2009/2010 the mean Na content of menu offerings across the eight restaurants increased by 23·4 %. Examining specific food categories, mean Na content of entrées by increased 17·2 % and that of condiments increased by 26·1 %. Only side dishes showed a decrease of 6·6 %. None of the restaurants examined had a decrease in Na across the lunch/dinner menu offerings over the 14 years examined. Results suggest that over the time period studied there has been no meaningful reduction in the Na content of lunch/dinner menu offerings at the leading fast-food restaurants examined in the present study.

Restaurant inspection frequency: The RestoFreq Study.

Science.gov (United States)

Medu, Olanrewaju; Turner, Hollie; Cushon, Jennifer A; Melis, Deborah; Rea, Leslie; Abdellatif, Treena; Neudorf, Cory O; Schwandt, Michael

2017-03-01

Foodborne illness is an important contributor to morbidity and health system costs in Canada. Using number of critical hazards as a proxy for food safety, we sought to better understand how to improve food safety in restaurants. We compared the current standard of annual inspections to twice-yearly inspections among restaurants "at risk" for food safety infractions. These were restaurants that had three or more elevated-risk inspection ratings in the preceding 36 months. We conducted a two-arm randomized controlled trial between November 2012 and October 2014. The intervention was twice-yearly routine restaurant inspection compared to standard once-yearly routine inspection. Included were all restaurants within Saskatoon Health Region that were assessed as "at risk", with 73 restaurants in the intervention arm and 78 in the control arm. Independent sample t-tests were conducted between groups to compare: i) average number of critical hazards per inspection; and ii) proportion of inspections resulting in a rating indicating an elevated hazard. Over time we noted statistically significant improvements across both study arms, in number of both critical food safety hazards (decreased by 61%) and elevated-risk inspection ratings (decreased by 45%) (p < 0.0001). We observed no significant differences between the two groups pre- or post-intervention. Results suggest increasing the number of annual routine inspections in high-risk restaurants was not associated with a significant difference in measures of compliance with food safety regulations. Findings of this study do not provide evidence supporting increased frequency of restaurant inspection from annually to twice annually.

Impulsive, Disinhibited Behavior—Dining in a Restaurant

Directory of Open Access Journals (Sweden)

Ronald C. Hamdy MD

2018-03-01

Full Text Available Dining in a restaurant with a loved one who has dementia can be an ordeal, especially if the expectations of the caregiver do not match those of the patient and the restaurant environment is not suitable for patients with dementia. The size of the dining area, lighting, background music or noise, décor of the room, number of customers, variety of the items on the menu, number of plates and cutlery on the table, in addition to flowers, candles, and other decorations on the table are all potent distractors. There are so many stimuli; the patient can be overwhelmed with information overload and not able to focus on the main purpose of the event: have dinner and especially enjoy the other person’s company. In this case scenario, we present a 62-year-old man diagnosed with behavioral variant frontotemporal dementia (bvFTD. His daughter “invited” him to have dinner with her at a very fancy restaurant to celebrate her promotion at work. Unfortunately, whereas the evening started very well, it had a catastrophic ending. We discuss what went wrong in the patient/daughter interaction and how the catastrophic ending could have been avoided or averted.

Activities Using a Restaurant Theme.

Science.gov (United States)

Modlin, Ruth

Designed for use with elementary students, 44 activities using a restaurant theme integrate creative thinking and decision-making skills with language arts, mathematics, and art. The activities, which can be used independently by the students, deal with types of restaurants, names and themes, floor plans, interior and exterior design, house…

Restaurant No. 1 seating capacity increases by 240

CERN Document Server

Laëtitia Pedroso

2010-01-01

These days you need patience when looking for a seat in Restaurant No. 1 to eat your lunch. The opening of the new dining room, which will increase the restaurant’s seating capacity by 240, should alleviate the problem and improve service.   The new restaurant area. For the past several years the number of people using Restaurant No. 1 has grown steadily. Now, for a change, the restaurant itself is growing. Luz Lopez-Hernandez, leader of the project in the GS Department, explains: “Enlarging the restaurant has been on the GS Department's agenda for several years, but the project really got off the ground in 2009. Once it was approved and the design completed, construction itself only took seven months.” Seven months later, the restaurant extension is indeed on the verge of opening. One of the people who will be particularly happy is Joël Nallet, who manages the Novae restaurant: “I am thrilled, because until now, even if we managed to increase...

Health department inspection criteria more likely to be associated with outbreak restaurants in Minnesota.

Science.gov (United States)

Petran, Ruth L; White, Bruce W; Hedberg, Craig W

2012-11-01

Millions of routine restaurant inspections are performed each year in the United States, and the Centers for Disease Control and Prevention has reported that a majority of foodborne illness outbreaks occur in restaurant settings. In an attempt to relate the data collected during inspections in Minnesota to illness likelihood, data from routine inspections conducted at outbreak restaurants were compared with data from routine inspections conducted at nonoutbreak restaurants. The goal was to identify differences in recorded violations. Significantly more violations were recorded at restaurants that had outbreaks. The majority of these violations were related to contamination in the facility and environment and to food handling procedures. Relative risks also were calculated for violations significantly more likely to occur at locations that had outbreaks of norovirus infection, Clostridium perfringens infection or toxin-type illness, and Salmonella infection. These three pathogens are estimated to cause the majority of foodborne illnesses in the United States. Meta-analysis of composited data for the three pathogens revealed 11 violations significantly more likely (α restaurants than during inspections at nonoutbreak restaurants. Application of this information permits assessment of health department inspection data in a consistent fashion. This approach can help identify criteria more likely to be associated with outbreak locations and allow operators to focus on interventions that will have the most significant impact in higher risk establishments.

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants

Science.gov (United States)

Moran, Alyssa J.; Block, Jason P.; Goshev, Simo G.; Bleich, Sara N.; Roberto, Christina A.

2017-01-01

Introduction Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Methods Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. Results There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (−24, 95% CI= −40.4, −7.2) and between 2012 and 2014 (−40, 95% CI= −68.1, −11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Conclusions Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. PMID:28089130

State preemption of local smoke-free laws in government work sites, private work sites, and restaurants - United States, 2005-2009.

Science.gov (United States)

2010-02-05

Smoke-free policies (i.e., policies that completely eliminate smoking in indoor workplaces and public places) result in health benefits, including preventing heart attacks. Preemptive legislation at the state level prohibits localities from enacting laws that vary from state law or are more stringent. A Healthy People 2010 objective (27-19) is to eliminate state laws that preempt stronger local tobacco control laws. A 2005 CDC review found that little progress was being made toward reducing the number of state laws preempting local smoking restrictions in three indoor settings: government work sites, private-sector work sites, and restaurants. These three settings were selected for analysis because they are settings that often are addressed by state and local smoking restrictions and because they are major settings where nonsmoking workers and patrons are exposed to secondhand smoke. This report updates the previous analysis and summarizes changes that occurred from December 31, 2004, to December 31, 2009, in state laws that preempt local smoke-free laws for the same three settings. During that period, the number of states preempting local smoking restrictions in at least one of these three settings decreased from 19 to 12. In contrast with the 2005 findings, this decrease indicates progress toward achieving the goal of eliminating state laws preempting local smoking restrictions. Further progress could result in additional reductions in secondhand smoke exposure.

Culinary culture and globalization: an analysis of British and German Michelin-starred restaurants.

Science.gov (United States)

Lane, Christel

2011-12-01

The high-end restaurant segment in Britain and Germany has long been shaped by the cultural hegemony of French haute cuisine, perpetuated by multiple processes, including the influence of the Michelin or Red Guide. Traditionally, this hegemony has been expressed in the prevalence of French expatriate chefs, culinary techniques and style and even restaurant culture. This paper investigates whether processes of globalization have weakened or even undermined this French cultural dominance in fine-dining restaurants and their culinary culture. To this end, the study identifies the various forms taken by globalization processes in this industry segment and then assesses their impact on the dominance of the French paradigm of culinary culture. The investigation focuses on British and German Michelin-starred restaurants, underlining both commonalities and divergences in the process of interaction between French, global and local influences. The study employs a qualitative method, using a number of case studies to discern cross-industry patterns. All chefs with two or three stars in the two countries, i.e. 45 chefs, were selected for the analysis of their cuisine. © London School of Economics and Political Science 2011.

"Tired of watching customers walk out the door because of the smoke": a content analysis of media coverage of voluntarily smokefree restaurants and bars.

Science.gov (United States)

McDaniel, Patricia A; Offen, Naphtali; Yerger, Valerie; Forsyth, Susan; Malone, Ruth E

2015-08-08

News media are key sources of information regarding tobacco issues, and help set the tobacco control policy agenda. We examined US news coverage of voluntarily smokefree restaurants and bars in locales without mandatory policies to understand how such initiatives are perceived. We searched three online media databases (Access World News, Lexis Nexis, and Proquest) for all news items, including opinion pieces, published from 1995 to 2011. We coded retrieved items quantitatively, analyzing the volume, type, provenance, prominence, and content of news coverage. We found 986 news items, most published in local newspapers. News items conveyed unambiguous support for voluntarily smokefree establishments, regardless of venue. Mandatory policies were also frequently mentioned, and portrayed positively or neutrally. Restaurant items were more likely to mention health-related benefits of going smokefree, with bar items more likely to mention business-related benefits. Voluntary smokefree rules in bars and restaurants are regarded by news media as reasonable responses to health and business-based concerns about worker and customer exposure to secondhand smoke. As efforts continue to enact comprehensive smokefree policies to protect all in such venues, the media are likely to be supportive partners in the advocacy process, helping to generate public and policymaker support.

Restaurant Dining: Seven Tips for Staying Gluten Free

Science.gov (United States)

GiG Education Bulletin Restaurant Dining: Seven Tips for Staying Gluten-Free Updated May 2014 Tips for Dining Away from Home 1. Selection of ... a number of factors, including the type of restaurant you choose. • Be careful in restaurants where language ...

Service quality provision in upmarket restaurants: a survey of diners in three restaurants in a Gauteng casino complex

Directory of Open Access Journals (Sweden)

A Nicolaides

2012-01-01

Full Text Available A number of studies have established that service quality has a direct impact on a restaurant’s profitability. This study made an empirical assessment of customers’ perceptions and expectations of service to measure service quality in three restaurants in a casino complex in Gauteng Province in South Africa. The research helped to assess the levels of customer satisfaction with service provision in three restaurants and identified factors that contribute to customer satisfaction and dissatisfaction; It also determined the current status of service and compared and ranked three restaurants service provision. Another importance was the aiding in the establishment of customer service standards for the restaurants concerned. The tipping of waitrons was also used as an indicator of customer satisfaction with service provision in general. A three-column SERVQUAL instrument was used together with part of the Fishbein model. The study was able to firstly determine and analyze service gaps that exist in the service delivery procedure to measure service quality as well as general customer satisfaction and secondly, to evaluate customers’ attitudes towards the service measure attributes of similar restaurants in the same location. The findings offer implications to improve service quality in restaurant business in general.

Escherichia coli O157:H7 Outbreak Associated with Restaurant Beef Grinding.

Science.gov (United States)

Torso, Lauren M; Voorhees, Ronald E; Forest, Stephen A; Gordon, Andrew Z; Silvestri, Sharon A; Kissler, Bonnie; Schlackman, Jessica; Sandt, Carol H; Toma, Paul; Bachert, Joel; Mertz, Kristen J; Harrison, Lee H

2015-07-01

Escherichia coli O157:H7 is a common cause of foodborne illness in the United States. Beef ground at establishments regulated by the U.S. Department of Agriculture, Food Safety and Inspection Service is routinely tested for E. coli O157:H7. Prior to December 2013, boxed beef product (wholesale cuts of beef, such as beef loin, packaged into bags and boxed for shipping) was not always tested for this pathogen. Downstream processors or retailers may grind the product; and, if the ground beef is not cooked to the recommended temperature, pathogens on the exterior of the beef introduced to the interior through grinding may survive. On 18 October 2013, the Allegheny County Health Department identified two E. coli O157:H7 cases, both of whom were food handlers at restaurant A, a restaurant that ground locally produced boxed beef for hamburgers on site. Case finding was conducted through public messaging, employee surveys, and disease surveillance. All potential cases were interviewed using a standard questionnaire. A confirmed case was defined as laboratory-confirmed E. coli O157:H7 with exposure to restaurant A. A probable case was defined as a patient with compatible symptoms and exposure to restaurant A but without laboratory confirmation. All human and food isolates were characterized by pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis. The analysis identified 14 confirmed and 10 probable cases of E. coli; 18 nonintact ground beef samples tested positive for E. coli O157:H7. Nine confirmed cases were restaurant A employees. All confirmed cases recalled eating a restaurant A hamburger in the 10 days before illness onset; most cases reported consuming medium to rare hamburgers. Multiple pulsed-field gel electrophoresis and multilocus variable-number tandem repeat analysis patterns were identified among both the human and ground beef isolates, and the patient isolates matched those found in ground beef samples. Restaurant A

Influenza vaccination status and attitudes among restaurant employees.

Science.gov (United States)

Parrish, Amanda T; Graves, Meredith C; Harris, Jeffrey R; Hannon, Peggy A; Hammerback, Kristen; Allen, Claire L

2015-01-01

Restaurant employees represent a substantial portion of the US workforce, interact closely with the public, and are at risk for contracting influenza, yet their influenza vaccination rates and attitudes are unknown. Assess influenza vaccination rates and attitudes among Seattle restaurant employees, to identify factors that could enhance the success of a restaurant-based vaccination program. In 2012, we invited employees of Seattle restaurants to complete an anonymous paper survey assessing participant demographics, previous influenza vaccination status, and personal attitudes toward influenza vaccination (using a 5-point scale). Sit-down, full service restaurants in or near Seattle, Washington, were eligible if they had no previous history of offering worksite influenza vaccinations and had more than 20 employees who were older than 18 years and spoke either English or Spanish. We invited staff in all restaurant positions (servers, bussers, kitchen staff, chefs, managers, etc) to complete the survey, which was available in English and Spanish. Of 428 restaurant employees surveyed, 26% reported receiving the seasonal influenza vaccine in 2011-2012 (response rate = 74%). Across 8 attitude statements, participants were most likely to agree that the vaccine is not too expensive (89%), and least likely to agree that it is relevant for their age group (25%), or normative at their workplace (13%). Vaccinated participants reported significantly more positive attitudes than unvaccinated participants, and Hispanics reported significantly more positive attitudes than non-Hispanic whites. Increasing influenza vaccination rates among restaurant employees could protect a substantial portion of the US workforce, and the public, from influenza. Seattle restaurant employees have low vaccination rates against seasonal influenza. Interventions aimed at increasing vaccination among restaurant employees should highlight the vaccine's relevance and effectiveness for working-age adults.

Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?

Science.gov (United States)

Byrd, Karen; Almanza, Barbara; Ghiselli, Richard F; Behnke, Carl; Eicher-Miller, Heather A

2018-06-01

High sodium levels in restaurant food have prompted Philadelphia and New York City to require inclusion of sodium content in addition to calories on menus to "nudge" consumers toward lower sodium foods. However, taste perceptions may impact the effectiveness of this intervention. An online survey tested whether sodium and calorie menu nutrition information (MNI) influenced consumer choices from a casual dining restaurant menu, accounting for consumers' intuition about taste of food relative to sodium, calories, and healthiness. Consumer choices were assessed based on calorie and sodium content of the menu items they selected. Participants were randomized to a menu with (1) calorie MNI only, (2) calorie plus numeric sodium MNI, (3) calorie MNI plus a sodium warning symbol for foods with 2300 mg of sodium or more, or (4) no MNI. Calorie plus numeric sodium MNI was associated with selection of meals lower in sodium compared to meals from the calorie MNI only menu or no MNI menu, but only for consumers with a taste intuition that (relatively) lower sodium, lower calorie, healthy foods were tasty. Consumers with the opposite taste intuition *(foods with these characteristics are not tasty) ordered meals higher in sodium. Inclusion of the sodium warning symbol did not result in a significantly different meal sodium content compared to the other menu conditions, regardless of taste intuition. However, differing levels of taste intuition alone, without consideration of MNI, was associated with ordering meals of significantly different calorie content. Overall, findings suggest adding calorie plus numeric sodium MNI may lead to beneficial outcomes (i.e., selecting meals lower in sodium) for some consumers and detrimental outcomes (i.e., selecting meals higher in sodium) for others, depending on their taste intuition. Copyright © 2018 Elsevier Ltd. All rights reserved.

Nutritional And Health Information Released To Consumers By Commercial Fast Food And Full Service Restaurants [informações Nutricionais E De Saúde Disponibilizadas Aos Consumidores Por Restaurantes Comerciais, Tipo Fast Food E Full Service

OpenAIRE

Maestro V.; Salay E.

2008-01-01

The main objective of this study was to identify and characterize nutritional and health information made available in commercial restaurants in the city of Campinas, SP, Brazil. Pre-tested questionnaires were used to interview twenty managers of fast food and ninety-four of full service restaurants, between October and December of 2005, located in the five administrative regions of Campinas. After collecting the information, a databank was created using Microsoft Excel software. The chi-squa...

Restaurants and hotels expenditure in Polish households of the elderly

Directory of Open Access Journals (Sweden)

Piekut Marlena

2016-03-01

Full Text Available The age of household members is an important factor for expenditures. The aim of the study is to investigate the level of expenditure on restaurants and hotels incurred in Polish households of the elderly in 2004-2013 and to identify the factors affecting such expenditures. The source of information used in the study was the household budget survey of the Central Statistical Office of Poland. The main methods used in this study were variance analysis and regression analysis. Restaurants and hotels expenditure increases every year together with their share in total household expenditure. The most important factors affecting the restaurants and hotels spending in Polish households of the elderly are: income per capita and the level of education of the head of the family. The study on consumption determinants at different groups leads to better understanding of consumer behavior circumstances and thereby ensuring a good quality of life for the people of the elderly.

RESTAURANT No. 2 'New Look'

CERN Multimedia

2003-01-01

The Restaurant Supervisory Committee (CSR) would like to thank the concession-holder for having seen to it that the restaurant and cafétéria will shortly take on a 'new look'. To mark the inuaguration, a little surprise has been prepared for the clientèle at lunch-time on Friday, February 21, 2003. CSR, tel. 77551.

Restaurant opening times for the Ascension and Whitsun weekends

CERN Multimedia

2012-01-01

For the Ascension weekend (from Thursday, 17 May to Sunday, 20 May inclusive) and the Whitsun weekend (from Saturday, 26 May to Monday, 28 May inclusive), the restaurant opening times will be as follows: Restaurant No.1 will be open from 7 a.m. to 10 p.m., with hot meals being served from 11.30 a.m. to 2 p.m. and from 6.30 p.m. to 8 p.m. (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.2 will be closed (except Friday 18 May, when the restaurant will be open as normal). Restaurant No.3 will be closed.

Critical Success Factors for Franchised Restaurants Entering the Kenyan Market

Directory of Open Access Journals (Sweden)

Lucy Gikonyo

2015-10-01

Full Text Available In today’s globalized world, businesses look to expand to have a global presence. Restaurant businesses have expanded internationally using franchising. This study sought to determine the critical success factors (CSFs of a franchised restaurant system entering the Kenyan market from the franchisors’ perspective. It sought to establish how franchisors define, identify, and evaluate success. This study provides a theoretical framework that helps to understand the background of why organizations seek to expand using franchising method and consequently the CSFs of franchised restaurants entering the Kenyan market. The study used qualitative methodology with the use of in-depth interviews for collecting data. The results yielded CSFs from the franchisors’ perspective. As revealed by the study, the CSFs include brand power/concept, competitive environment, government policies, distance management, cultural appeal, excellent selection of franchisees, good site/location selection, good relationship with the franchisees, and proper contract management. These findings can be used by restaurant franchises that seek to establish successful businesses in the Kenyan market and other similar regional markets. The Africa franchise partners may also find some useful information from this article as they seek to set up the Franchise Association of Kenya. Other franchise businesses may also benefit from some aspects of the study.

Preventing intentional food contamination: a survey to assess restaurant preparedness.

Science.gov (United States)

Xirasagar, Sudha; Kanwat, C P; Qu, Haiyan; Smith, Lillian U; Patterson, Nathaniel J; Shewchuk, Richard M

2010-01-01

In the age of preparedness, public health agencies are concerned with intentional acts of food contamination in restaurants, in addition to food safety. Food safety consists of applying standard norms of practice and infrastructure, which, if violated, cause food-borne illness. In contrast, food defense requires an institutionalized mindset of informed alertness to unusual variations from the norms, combined with preemptive practices best suited to each restaurant. Therefore, while food safety lends itself to regulation to ensure standard practices, food defense is best served by advisory guidelines for autonomous application, preserving the restaurant industry's core values of hospitality and customer service. To address this challenge, public health agencies need survey tools that can yield action-relevant data on the knowledge and practice gaps in food defense preparedness and on educational messages and support services to be developed for maximum impact potential. This article presents a mail survey instrument, developed using qualitative research to ensure content and face validity. Instrument development involved drafting the survey on the basis of expert consultations, validating its content by using focus groups (representing all restaurant categories and geographic regions), and ensuring face validity through cognitive interviews. The resulting survey remains sensitive to the hospitality industry while encompassing all vulnerable points.

Monitoring the Sodium Content of Restaurant Foods: Public Health Challenges and Opportunities

Science.gov (United States)

Cogswell, Mary E.; Gunn, Janelle P.; Curtis, Christine J.; Rhodes, Donna; Hoy, Kathy; Pehrsson, Pamela; Nickle, Melissa; Merritt, Robert

2013-01-01

We reviewed methods of studies assessing restaurant foods’ sodium content and nutrition databases. We systematically searched the 1964–2012 literature and manually examined references in selected articles and studies. Twenty-six (5.2%) of the 499 articles we found met the inclusion criteria and were abstracted. Five were conducted nationally. Sodium content determination methods included laboratory analysis (n = 15), point-of-purchase nutrition information or restaurants’ Web sites (n = 8), and menu analysis with a nutrient database (n = 3). There is no comprehensive data system that provides all information needed to monitor changes in sodium or other nutrients among restaurant foods. Combining information from different sources and methods may help inform a comprehensive system to monitor sodium content reduction efforts in the US food supply and to develop future strategies. PMID:23865701

Choice attributes in restaurant services: An exploratory study

Directory of Open Access Journals (Sweden)

Derli Luís Angnes

2013-08-01

Full Text Available There are about one million of bars and restaurants that generate around six millions of jobs in Brazil. Among the most important reasons to choose a restaurant are the service attributes. Attributes are judgments the client makes about the performance and quality of the service provided. The identification of restaurant choice attributes is important in order to propose a higher value to services and to make marketing strategies. This article aims to identify the choice attributes of service quality in restaurants. The methodology employed was a qualitative exploratory study based on interviews made using the critical incident technique. It was used a sample of 72 restaurant customers. The content analysis technique was used to treat and analyze the critical incidents obtained in the interviews. The result obtained was a relation of 615 critical incidents, which after being analyzed generated a list of 27 attributes that influence customer’s choice and customer’s evaluation of service quality provided in restaurants. The identified attributes can subsidize and contribute to improvement of future research and studies in the academic environment, besides contributing for the management of restaurants business.

An observational study of consumer use of fast-food restaurant drive-through lanes: implications for menu labelling policy.

Science.gov (United States)

Roberto, Christina A; Hoffnagle, Elena; Bragg, Marie A; Brownell, Kelly D

2010-11-01

Some versions of restaurant menu labelling legislation do not require energy information to be posted on menus for drive-through lanes. The present study was designed to quantify the number of customers who purchase fast food through drive-in windows as a means of informing legislative labelling efforts. This was an observational study. The study took place at two McDonald's and Burger King restaurants, and single Dairy Queen, Kentucky Fried Chicken, Taco Bell and Wendy's restaurants. The number of customers entering the chain restaurants and purchasing food via the drive-through lane were recorded. A total of 3549 patrons were observed. The percentage of customers who made their purchases at drive-throughs was fifty-seven. The overall average (57 %) is likely a conservative estimate because some fast-food restaurants have late-night hours when only the drive-throughs are open. Since nearly six in ten customers purchase food via the drive-through lanes, menu labelling legislation should mandate the inclusion of menu labels on drive-through menu boards to maximise the impact of this public health intervention.

Energy contents of frequently ordered restaurant meals and comparison with human energy requirements and US Department of Agriculture database information: a multisite randomized study

Science.gov (United States)

BACKGROUND: Excess energy intake from meals consumed away from home is implicated as a major contributor to obesity, and ~50% of US restaurants are individual or small-chain (non-chain) establishments that do not provide nutrition information. OBJECTIVE: To measure the energy content of frequently o...

Improving children's menus in community restaurants: best food for families, infants, and toddlers (Best Food FITS) intervention, South Central Texas, 2010-2014.

Science.gov (United States)

Crixell, Sylvia Hurd; Friedman, Bj; Fisher, Deborah Torrey; Biediger-Friedman, Lesli

2014-12-24

Approximately 32% of US children are overweight or obese. Restaurant and fast food meals contribute 18% of daily calories for children and adolescents aged 2 to 18 years. Changing children's menus may improve their diets. This case study describes Best Food for Families, Infants, and Toddlers (Best Food FITS), a community-based intervention designed to address childhood obesity. The objective of this study was to improve San Marcos children's access to healthy diets through partnerships with local restaurants, removing sugar-sweetened beverages, decreasing the number of energy-dense entrées, and increasing fruit and vegetable offerings on restaurant menus. San Marcos, Texas, the fastest growing US city, has more restaurants and fewer grocery stores than other Texas cities. San Marcos's population is diverse; 37.8% of residents and 70.3% of children are Hispanic. Overweight and obesity rates among school children exceed 50%; 40.3% of children live below the poverty level. This project received funding from the Texas Department of State Health Services Nutrition, Physical Activity, and Obesity Prevention Program to develop Best Food FITS. The case study consisted of developing a brand, engaging community stakeholders, reviewing existing children's menus in local restaurants, administering owner-manager surveys, collaborating with restaurants to improve menus, and assessing the process and outcomes of the intervention. Best Food FITS regularly participated in citywide health events and funded the construction of a teaching kitchen in a new community building where regular nutrition classes are held. Sixteen independent restaurants and 1 chain restaurant implemented new menus. Improving menus in restaurants can be a simple step toward changing children's food habits. The approach taken in this case study can be adapted to other communities. Minimal funding would be needed to facilitate development of promotional items to support brand recognition.

Restaurants in the Neighborhood, Eating Away from Home and BMI in China.

Science.gov (United States)

Tian, Xu; Zhong, Li; von Cramon-Taubadel, Stephan; Tu, Huakang; Wang, Hui

2016-01-01

To investigate the association between environmental risk factors, eating away from home, and increasing BMI of Chinese adults. Participants were selected from the recent four waves (2004, 2006, 2009, and 2011) of the China Health and Nutrition Survey (CHNS). 10633 participants, including 5084 men and 5549 women, were used in the analysis. 24-h dietary recall data for three consecutive days with information on the time and place of consumption were collected. Nearby restaurants were measured by the number of fast food outlets, indoor restaurants, and food stands in the neighborhood. Random effects multivariable regression was used to assess associations between these variables. People living in neighborhoods with large numbers of indoor restaurants are more likely to eat away from home (paway from home is positively associated with BMI, but this effect is only significant for men (paway from home contributes to BMI increase for men (paway from home is positively associated with BMI for Chinese men. Labeling energy and portion size for the dishes served in indoor restaurants is recommended in China.

Efficient Information Access for Location-Based Services in Mobile Environments

Science.gov (United States)

Lee, Chi Keung

2009-01-01

The demand for pervasive access of location-related information (e.g., local traffic, restaurant locations, navigation maps, weather conditions, pollution index, etc.) fosters a tremendous application base of "Location Based Services (LBSs)". Without loss of generality, we model location-related information as "spatial objects" and the accesses…

Restaurants in the Neighborhood, Eating Away from Home and BMI in China

Science.gov (United States)

Tian, Xu; Zhong, Li; von Cramon-Taubadel, Stephan; Tu, Huakang; Wang, Hui

2016-01-01

Background To investigate the association between environmental risk factors, eating away from home, and increasing BMI of Chinese adults. Methods Participants were selected from the recent four waves (2004, 2006, 2009, and 2011) of the China Health and Nutrition Survey (CHNS). 10633 participants, including 5084 men and 5549 women, were used in the analysis. 24-h dietary recall data for three consecutive days with information on the time and place of consumption were collected. Nearby restaurants were measured by the number of fast food outlets, indoor restaurants, and food stands in the neighborhood. Random effects multivariable regression was used to assess associations between these variables. Results People living in neighborhoods with large numbers of indoor restaurants are more likely to eat away from home (prestaurants is recommended in China. PMID:27959893

Obesogenic and youth oriented restaurant marketing in public housing neighborhoods.

Science.gov (United States)

Lee, Rebecca E; Heinrich, Katie M; Reese-Smith, Jacqueline Y; Regan, Gail R; Adamus-Leach, Heather J

2014-03-01

To compare restaurant marketing by restaurant and neighborhood type. All restaurants (61=fast food, FF; 72=table service, TS) within an 800-meter radius of 13 public housing developments (HD) and 4 comparison neighborhoods were audited using the Restaurant Assessment Tool©2010. HD neighborhoods were lower income and higher minority than comparison neighborhoods with similar density and street connectivity. Restaurants in HD neighborhoods had fewer healthy entrées than comparison neighborhoods. FF restaurants had cheaper beverages and more children's meals, supersize drinks, free prize with purchase, super-size items, special characters, and more items geared to driving than TS restaurants. Residents of lower socioeconomic neighborhoods may be differentially exposed to unhealthy food options.

UOC Restaurant : gestió integral d'un restaurant

OpenAIRE

Vidal Andrade, Marta

2012-01-01

Desenvolupament d'una aplicació amb Microsoft.net per la gestió d'un restaurant i de la seva plana web. Desarrollo de una aplicación con Microsoft.net para la gestión de un restaurante y de su página web.

Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations.

Science.gov (United States)

Lee, Kiwon; Lee, Youngmi

2018-06-01

This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. An online survey was conducted with 1,980 parents of children aged 3-12 years. Participants were randomly assigned to fast food or family restaurant scenarios, and one of four menu stimuli conditions: no labeling, low-calorie symbol (symbol), numeric value (numeric), and both low-calorie symbol and numeric value (symbol + numeric). Participants selected menu items for their children. Menu choices and total calories were compared by nutrition labeling formats in each type of the restaurant. Low-calorie item selections were scored and a two-way analysis of variance (ANOVA) was conducted for an interaction effect between restaurant and labeling type. In the fast food restaurant group, parents presented with low-calorie symbols selected the lowest calorie items more often than those not presented with the format. Parents in the symbol + numeric condition selected significantly fewer calories (653 kcal) than those in the no labeling (677 kcal) or numeric conditions (674 kcal) ( P = 0.006). In the family restaurant group, no significant difference were observed among different labeling conditions. A significant interaction between restaurant and labeling type on low-calorie selection score (F = 6.03, P restaurant type to jointly affect parents' food choices for their children. The provision of easily interpretable nutritional information format at fast food restaurants may encourage healthier food choices of parents for their children; however, the effects were negligible at family restaurants.

Trends in Nutrient Content of Children's Menu Items in U.S. Chain Restaurants.

Science.gov (United States)

Moran, Alyssa J; Block, Jason P; Goshev, Simo G; Bleich, Sara N; Roberto, Christina A

2017-03-01

Restaurant food is widely consumed by children and is associated with poor diet quality. Although many restaurants have made voluntary commitments to improve the nutritional quality of children's menus, it is unclear whether this has led to meaningful changes. Nutrients in children's menu items (n=4,016) from 45 chain restaurants were extracted from the nutrition information database MenuStat. Bootstrapped mixed linear models estimated changes in mean calories, saturated fat, and sodium in children's menu items between 2012 and 2013, 2014, and 2015. Changes in nutrient content of these items over time were compared among restaurants participating in the Kids LiveWell initiative and non-participating restaurants. Types of available children's beverages were also examined. Data were analyzed in 2016. There was a significant increase in mean beverage calories from 2012 to 2013 (6, 95% CI=0.8, 10.6) and from 2012 to 2014 (11, 95% CI=3.7, 18.3), but no change between 2012 and 2015, and no differences in nutrient content of other items over time. Restaurants participating in Kids LiveWell reduced entrée calories between 2012 and 2013 (-24, 95% CI= -40.4, -7.2) and between 2012 and 2014 (-40, 95% CI= -68.1, -11.4) and increased side dish calories between 2012 and 2015 (49, 95% CI=4.6, 92.7) versus non-participating restaurants. Sugar-sweetened beverages consistently constituted 80% of children's beverages, with soda declining and flavored milks increasing between 2012 and 2015. Results suggest little progress toward improving nutrition in children's menu items. Efforts are needed to engage restaurants in offering healthful children's meals. Copyright © 2016 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

LIMITED RESTAURANT SERVICE: EASTER WEEK-END

CERN Multimedia

2004-01-01

As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. On Thursday, April 8, all three restaurants will operate according to the usual times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

Community-based restaurant interventions to promote healthy eating: a systematic review.

Science.gov (United States)

Valdivia Espino, Jennifer N; Guerrero, Natalie; Rhoads, Natalie; Simon, Norma-Jean; Escaron, Anne L; Meinen, Amy; Nieto, F Javier; Martinez-Donate, Ana P

2015-05-21

Eating in restaurants is associated with high caloric intake. This review summarizes and evaluates the evidence supporting community-based restaurant interventions. We searched all years of PubMed and Web of Knowledge through January 2014 for original articles describing or evaluating community-based restaurant interventions to promote healthy eating. We extracted summary information and classified the interventions into 9 categories according to the strategies implemented. A scoring system was adapted to evaluate the evidence, assigning 0 to 3 points to each intervention for study design, public awareness, and effectiveness. The average values were summed and then multiplied by 1 to 3 points, according to the volume of research available for each category. These summary scores were used to determine the level of evidence (insufficient, sufficient, or strong) supporting the effectiveness of each category. This review included 27 interventions described in 25 studies published since 1979. Most interventions took place in exclusively urban areas of the United States, either in the West or the South. The most common intervention categories were the use of point-of-purchase information with promotion and communication (n = 6), and point-of-purchase information with increased availability of healthy choices (n = 6). Only the latter category had sufficient evidence. The remaining 8 categories had insufficient evidence because of interventions showing no, minimal, or mixed findings; limited reporting of awareness and effectiveness; low volume of research; or weak study designs. No intervention reported an average negative impact on outcomes. Evidence about effective community-based strategies to promote healthy eating in restaurants is limited, especially for interventions in rural areas. To expand the evidence base, more studies should be conducted using robust study designs, standardized evaluation methods, and measures of sales, behavior, and health outcomes.

Using practical ergonomic evaluations in the restaurant industry to enhance safety and comfort: a case study.

Science.gov (United States)

Gentzler, Marc D; Smither, Janan A

2012-01-01

Restaurant employees must deal with loud noise, busy environments, difficult customers, heavy, awkward, sharp, and hot objects, repetitive motions, and stress on various joints, all of which can lead to fatigue, sudden accidents, and longterm musculoskeletal injury. The goal of this case study was to assess the risk of injuries and accidents from conducting various tasks in the restaurant, specifically carrying/lifting, table management, and polishing silverware. The nine participants were servers at a local country club restaurant. Physical workload was measured by a scale of physical exertion. Cognitive workload was assessed, as well as cumulative trauma disorder risk. Overall results show that there is sufficient risk in some of the tasks to warrant concern. Specific results are discussed, as well as recommendations for improved safety.

Trends in Consumption of Solid Fats, Added Sugars, Sodium, Sugar-Sweetened Beverages, and Fruit from Fast Food Restaurants and by Fast Food Restaurant Type among US Children, 2003–2010

Directory of Open Access Journals (Sweden)

Colin D. Rehm

2016-12-01

Full Text Available Energy intakes from fast food restaurants (FFRs have declined among US children. Less is known about the corresponding trends for FFR-sourced solid fats, added sugars, and sodium, and food groups of interest, such as fruit and sugar-sweetened beverages (SSBs. Using data from a single 24-h dietary recall among 12,378 children aged 4–19 years from four consecutive cycles of the nationally-representative National Health and Nutrition Examination Survey (NHANES, 2003–2010 a custom algorithm segmented FFRs into burger, pizza, sandwich, Mexican cuisine, chicken, Asian cuisine, fish restaurants, and coffee shops. There was a significant population-wide decline in FFR-sourced solid fats (−32 kcal/day, p-trend < 0.001, added sugars (−16 kcal/day; p-trend < 0.001, SSBs (−0.12 servings (12 fluid ounces or 355 mL/day; p-trend < 0.001, and sodium (−166 mg/day; p-trend < 0.001. Declines were observed when restricted to fast food consumers alone. Sharp declines were observed for pizza restaurants; added sugars, solid fats, and SSBs declined significantly from burger restaurants. Fruit did not change for fast food restaurants overall. Temporal analyses of fast food consumption trends by restaurant type allow for more precise monitoring of the quality of children’s diets than can be obtained from analyses of menu offerings. Such analyses can inform public health interventions and policy measures.

Location-based social networking media for restaurant promotion and food review using mobile application

Science.gov (United States)

Luhur, H. S.; Widjaja, N. D.

2014-03-01

This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android platform. Upon completion of this paper, heuristic evaluation and usability testing have been conducted. The result of both testing shows that the application is highly usable. Even though there are some usability problems discovered, the problems can be eliminated immediately by implementing the recommendations from the expert evaluators and the users as the testers of the application. Further improvement made to the application will ensure that the application can really be beneficial for the users of the application.

Annual closure of the CERN restaurants

CERN Multimedia

2014-01-01

On Friday, 19 December 2014: Restaurant 1 will close at 4 p.m. and the newspaper kiosk at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day. Restaurant 2 and the snack-bars in Buildings 13, 40 and 30 will close at 3 p.m. and the snack-bars in Buildings 6 and 54 at 11 a.m. Restaurant 3 will close at 4 p.m. and the coffee bars in Buildings 864 and 865 at noon. All outlets will open again at the usual times on Monday, 5 January 2015.

Restaurant No. 1 fully renovated

CERN Document Server

2007-01-01

The Restaurant No. 1 team. After several months of patience and goodwill on the part of our clients, we are delighted to announce that the major renovation work which began in September 2006 has now been completed. From 21 May 2007 we look forward to welcoming you to a completely renovated restaurant area designed with you in mind. The restaurant team wishes to thank all its clients for their patience and loyalty. Particular attention has been paid in the new design to creating a spacious serving area and providing a wider choice of dishes. The new restaurant area has been designed as an open-plan space to enable you to view all the dishes before making your selection and to move around freely from one food access point to another. It comprises user-friendly areas that fully comply with hygiene standards. From now on you will be able to pick and choose to your heart's content. We invite you to try out wok cooking or some other speciality. Or select a pizza or a plate of pasta with a choice of two sauces fr...

RESTAURANT NO 3 - BUILDING 866 (PREVESSIN)

CERN Multimedia

Comité de Surveillance des Restaurants

1999-01-01

Closure on Monday, November 1st, 1999Restaurant No. 3 will be closed for maintenance throughout the day on Monday, November 1st, 1999. The bar will remain open however so that drinks, sandwiches and snacks remain available. The decentralised cafeterias (bldgs. 864, 865 and 892) will also continue to operate as usual. The restaurant will resume normal service on Tuesday, November 2nd, 1999 but with slightly modified opening times (see below). Meal serving timesAs from Tuesday, November 2nd, 1999, lunches will be served between 11h30 and 13h45, instead of 14h00 as in the past. This change, requested by the concession-holder in view of the fact that demand between13h45 and 14h00 is practically non-existent, has been accepted by the Restaurant Supervisory Committee after consultation with the authorities of SL Division.We thank you for your collaboration and trust that no inconvenience will be suffered.Restaurant Supervisory Committee, tel. 77551

>RESTAURANT Nr 1 (building 501 - Meyrin site)

CERN Multimedia

2004-01-01

Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: - Kiosque from Monday to Friday 07:30 - 17:00 hrs - Restaurant from Monday to Friday Saturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

Communication from the Restaurants 1 and 2

CERN Multimedia

2006-01-01

Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary position at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00; Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00; Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

Limited restaurant service over the Easter weekend

CERN Multimedia

2005-01-01

As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant no. 1 which will close at 9 p.m. instead of 1 a.m.

Limited restaurant service over the Easter weekend

CERN Multimedia

2005-01-01

As Friday, 25 March and Monday, 28 March 2005 are CERN holidays, restaurants No. 1 (Bldg. 501- Meyrin) and No. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday, 26 March and Sunday, 27 March. They will re-open on Tuesday, 29 March at 7.00 a.m. During these four days, a limited service will be provided by restaurant No. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 8.30 p.m. and on Saturday and Sunday from 9 a.m. to 8.00 p.m. Hot meals will be served from 12.00 p.m. to 2 p.m. and from 6 p.m. to 7.30 p.m. They will be served at the self-service restaurant on the first floor on Friday and at the cafeteria on the ground floor on Saturday, Sunday and Monday. On Thursday, March 24, all three restaurants will operate according to their usual opening times except for restaurant No. 1, which will close at 9 p.m. instead of 1 a.m.

Communication from the Restaurants 1 and 2

CERN Multimedia

2006-01-01

Please note that due to the renovation work taking place in Restaurant 1, the 'free-flow' area will be moved to a temporary location at the far end of the restaurant from Thursday 30th November. A marquee will be erected in front of the restaurant to provide an additional seating area during this time. Please also note that Restaurant 1 will be closed from Friday 1st December at 15:00 until the morning of 3rd December. Restaurant 2 will remain open during this period with the following opening times: Friday 1st December: hot meals available from 18:00 - 19:30, closing time 20:00. Saturday 2nd December: Opening time 8:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. Sunday 3rd December: Opening time 9:00, hot meals available 12:00 - 14:00 and 18:00 - 19:30, closing time 20:00. For further details please see http://cern.ch/resto2/DSR/Welcome.html

Indoor air quality in restaurant kitchens in the south Tehran (2006

Directory of Open Access Journals (Sweden)

F. Naseri

2010-07-01

Full Text Available Background and aims   Generally nitrogen dioxide (NO 2 and carbon monoxide (CO are emitted Toxic gases like carbon monoxide (CO., carbon dioxide (CO 2 , nitrogen oxides (NOx will remain in the kitchen when cooking with a gas stove. The purpose of the present study was to measure carbon monoxide (CO and nitrogen dioxide (NO 2 levels during the operation of cooking  in restaurant kitchens that use gas or natural gas, which are widely used in Tehran.     Methods   One hundred thirty one restaurants were chosen randomly from a list of 276 restaurants in five region different geographic categories, of the metropolitan Tehran, area, in summer 2006. Simultaneous indoor and outdoor air sampling occurred at each sampling site.   Carbon monoxide (CO and nitrogen dioxide (NO2 concentrations were measured by a real-time analyzer portable computer monitors.     Results   The results of this study showed that %83 and %68 kitchens had local exhaust ventilation and fan system, respectively. The results of this study showed that the mean concentrations of CO and NO 2 with gas stoves for food cooking in restaurant kitchens were below the standard which was established as TLV-TWA=25 and 3 ppm, respectively by ACGIH. The I/O  ratios of CO and NO 2 , were larger than 1 when there were indoor sources.     Conclusion  In this study, the mean levels of CO and NO 2 indoor were upper than the CO and  NO 2 outdoor the restaurants. Generally, improved methods of cooking besides appropriate  ventilation of all indoor combustion appliances, including gas stoves, should be adopted in  industrial kitchens

Are fast food restaurants an environmental risk factor for obesity?

OpenAIRE

Jeffery, Robert W; Baxter, Judy; McGuire, Maureen; Linde, Jennifer

2006-01-01

Abstract Objective Eating at "fast food" restaurants has increased and is linked to obesity. This study examined whether living or working near "fast food" restaurants is associated with body weight. Methods A telephone survey of 1033 Minnesota residents assessed body height and weight, frequency of eating at restaurants, and work and home addresses. Proximity of home and work to restaurants was assessed by Global Index System (GIS) methodology. Results Eating at "fast food" restaurants was p...

Association between neighbourhood fast-food and full-service restaurant density and body mass index: a cross-sectional study of Canadian adults.

Science.gov (United States)

Hollands, Simon; Campbell, M Karen; Gilliland, Jason; Sarma, Sisira

2014-05-07

Frequent fast-food consumption is a well-known risk factor for obesity. This study sought to determine whether the availability of fast-food restaurants has an influence on body mass index (BMI). BMI and individual-level confounding variables were obtained from the 2007-08 Canadian Community Health Survey. Neighbourhood socio-demographic variables were acquired from the 2006 Canadian Census. The geographic locations of all restaurants in Canada were assembled from a validated business registry database. The density of fast-food, full-service and non-chain restaurants per 10,000 individuals was calculated for respondents' forward sortation area. Multivariable regression analyses were conducted to analyze the association between restaurant density and BMI. Fast-food, full-service and non-chain restaurant density variables were statistically significantly associated with BMI. Fast-food density had a positive association whereas full-service and non-chain restaurant density had a negative association with BMI (additional 10 fast-food restaurants per capita corresponded to a weight increase of 1 kilogram; p<0.001). These associations were primarily found in Canada's major urban jurisdictions. This research was the first to investigate the influence of fast-food and full-service restaurant density on BMI using individual-level data from a nationally representative Canadian survey. The finding of a positive association between fast-food restaurant density and BMI suggests that interventions aiming to restrict the availability of fast-food restaurants in local neighbourhoods may be a useful obesity prevention strategy.

Ground beef handling and cooking practices in restaurants in eight States.

Science.gov (United States)

Bogard, April K; Fuller, Candace C; Radke, Vincent; Selman, Carol A; Smith, Kirk E

2013-12-01

Eating in table-service restaurants has been implicated as a risk factor for Escherichia coli O157:H7 infection. To explore this association and learn about the prevalence of risky ground beef preparation practices in restaurants, the Environmental Health Specialists Network (EHS-Net) assessed ground beef handling policies and practices in restaurants in California, Colorado, Connecticut, Georgia, Minnesota, New York, Oregon, and Tennessee. Eligible restaurants prepared and served hamburgers. EHS-Net specialists interviewed a restaurant employee with authority over the kitchen (defined as the manager) using a standard questionnaire about food safety policies, hamburger preparation policies, and use of irradiated ground beef. Interviews were followed by observations of ground beef preparation. Data from 385 restaurants were analyzed: 67% of the restaurants were independently owned and 33% were chain restaurants; 75% of the restaurants were sit down, 19% were quick service or fast food, and 6% were cafeteria or buffet restaurants. Eighty-one percent of restaurants reported determining doneness of hamburgers by one or more subjective measures, and 49% reported that they never measure the final cook temperatures of hamburgers. At least two risky ground beef handling practices were observed in 53% of restaurants. Only 1% of restaurants reported purchasing irradiated ground beef, and 29% were unfamiliar with irradiated ground beef. Differences in risky ground beef handling policies and practices were noted for type of restaurant ownership (independently owned versus chain) and type of food service style (sit down versus quick service or fast food). This study revealed the pervasiveness of risky ground beef handling policies and practices in restaurants and the need for educational campaigns targeting food workers and managers. These results highlight the importance of continued efforts to reduce the prevalence of E. coli O157:H7 in ground beef.

RESTAURANT Nr 1 (building 501 - Meyrin site)

CERN Multimedia

2003-01-01

OPENING TIMES in JANUARY-FEBRUARY 2004 Customers are kindly requested to note the modified opening times of restaurant nr. 1 and the adjoining newspaper stand from Monday, January 5 to Sunday February 29, 2004: Kiosquefrom Monday to Friday07:30 - 17:00 hrs Restaurant from Monday to FridaySaturday / Sunday 07:00 - 23:00 hrs08:00 - 21:00 hrs Hot meals will be served between 11:30 and 14:00 hrs, then from 18:00 to 19:30 hrs. Restaurant Supervisory Committee

The role of tax audit as a component of restaurants` financial state audit

OpenAIRE

T.M. Omelianchuk; B.V. Kostyk

2015-01-01

The necessity of tax audit in the process of audit the financial state the enterprises of restaurant economy arises through accumulation in the balance sheet information about the state of fiscal discipline in such forms like the debt on payment taxes, fees and other payments to the budget. In connection with the widespread scientific pluralism views, the purpose of the article is an analysis the role of the tax audit of the company in restaurant facilities today. Dialectical method of ...

Location-based social networking media for restaurant promotion and food review using mobile application

Directory of Open Access Journals (Sweden)

Luhur H.S.

2014-03-01

Full Text Available This paper is focusing on the development of a mobile application for searching restaurants and promotions with location based and social networking features. The main function of the application is to search restaurant information. Other functions are also available in this application such as add restaurant, add promotion, add photo, add food review, and other features including social networking features. The restaurant and promotion searching application will be developed under Android platform. Upon completion of this paper, heuristic evaluation and usability testing have been conducted. The result of both testing shows that the application is highly usable. Even though there are some usability problems discovered, the problems can be eliminated immediately by implementing the recommendations from the expert evaluators and the users as the testers of the application. Further improvement made to the application will ensure that the application can really be beneficial for the users of the application.

Feasibility of Integrated Menu Recommendation and Self-Order System for Small-Scale Restaurants

Science.gov (United States)

Kashima, Tomoko; Matsumoto, Shimpei; Ishii, Hiroaki

2010-10-01

In recent years, point of sales (POS) systems with order function have been developed for restaurants. Since expensive apparatus and system are required for installing POS systems, usually only large-scale restaurant chains can afford to introduce them. In this research, we consider the POS management in a restaurant, which cooperates with an automatic order function by using a personal digital device aiming at the safety of the food, pursuit of service, and further operational efficiency improvements, such as foods management, accounting treatment, and ordering work. In traditional POS systems, information recommendation technology is not taken into consideration. We realize the recommendation of a menu according to the user's preference using rough sets and menu planning based on stock status by applying information recommendation technology. Therefore, we believe that this system can be used in comfort with regard to freshness of foods, allergy, diabetes, etc. Furthermore, due to the reduction of the personnel expenses by an operational efficiency improvement such technology becomes even feasible for small-scale stores.

76 FR 35934 - In the Matter of: SHC Corp. (f/k/a Victormaxx Technologies, Inc.), Shells Seafood Restaurants...

Science.gov (United States)

2011-06-20

... SECURITIES AND EXCHANGE COMMISSION [File No. 500-1] In the Matter of: SHC Corp. (f/k/a Victormaxx Technologies, Inc.), Shells Seafood Restaurants, Inc., SI Restructuring, Inc. (f/k/a Schlotzsky's, Inc.), SLS... a lack of current and accurate information concerning the securities of Shells Seafood Restaurants...

Food Allergy Knowledge and Attitudes of Restaurant Managers and Staff: An EHS-Net Study

Science.gov (United States)

Radke, Taylor J.; Brown, Laura G.; Hoover, E. Rickamer; Faw, Brenda V.; Reimann, David; Wong, Melissa R.; Nicholas, David; Barkley, Jonathan; Ripley, Danny

2016-01-01

Dining outside of the home can be difficult for persons with food allergies who must rely on restaurant staff to properly prepare allergen-free meals. The purpose of this study was to understand and identify factors associated with food allergy knowledge and attitudes among restaurant managers, food workers, and servers. This study was conducted by the Environmental Health Specialists Network (EHS-Net), a collaborative forum of federal, state, and local environmental health specialists working to understand the environmental factors associated with food safety issues. EHS-Net personnel collected data from 278 randomly selected restaurants through interviews with restaurant managers, food workers, and servers. Results indicated that managers, food workers, and servers were generally knowledgeable and had positive attitudes about accommodating customers’ food allergies. However, we identified important gaps, such as more than 10% of managers and staff believed that a person with a food allergy can safely consume a small amount of that allergen. Managers and staff also had lower confidence in their restaurant’s ability to properly respond to a food allergy emergency. The knowledge and attitudes of all groups were higher at restaurants that had a specific person to answer food allergy questions and requests or a plan for answering questions from food allergic customers. However, food allergy training was not associated with knowledge in any of the groups but was associated with manager and server attitudes. Based on these findings, we encourage restaurants to be proactive by training staff about food allergies and creating plans and procedures to reduce the risk of a customer having a food allergic reaction. PMID:28221943

Improving Children’s Menus in Community Restaurants: Best Food for Families, Infants, and Toddlers (Best Food FITS) Intervention, South Central Texas, 2010–2014

Science.gov (United States)

Friedman, BJ; Fisher, Deborah Torrey; Biediger-Friedman, Lesli

2014-01-01

Background Approximately 32% of US children are overweight or obese. Restaurant and fast food meals contribute 18% of daily calories for children and adolescents aged 2 to 18 years. Changing children’s menus may improve their diets. This case study describes Best Food for Families, Infants, and Toddlers (Best Food FITS), a community-based intervention designed to address childhood obesity. The objective of this study was to improve San Marcos children’s access to healthy diets through partnerships with local restaurants, removing sugar-sweetened beverages, decreasing the number of energy-dense entrées, and increasing fruit and vegetable offerings on restaurant menus. Community Context San Marcos, Texas, the fastest growing US city, has more restaurants and fewer grocery stores than other Texas cities. San Marcos’s population is diverse; 37.8% of residents and 70.3% of children are Hispanic. Overweight and obesity rates among school children exceed 50%; 40.3% of children live below the poverty level. Methods This project received funding from the Texas Department of State Health Services Nutrition, Physical Activity, and Obesity Prevention Program to develop Best Food FITS. The case study consisted of developing a brand, engaging community stakeholders, reviewing existing children’s menus in local restaurants, administering owner–manager surveys, collaborating with restaurants to improve menus, and assessing the process and outcomes of the intervention. Outcome Best Food FITS regularly participated in citywide health events and funded the construction of a teaching kitchen in a new community building where regular nutrition classes are held. Sixteen independent restaurants and 1 chain restaurant implemented new menus. Interpretation Improving menus in restaurants can be a simple step toward changing children’s food habits. The approach taken in this case study can be adapted to other communities. Minimal funding would be needed to facilitate development

The Fast-Casual Conundrum: Fast-Casual Restaurant Entrées Are Higher in Calories than Fast Food.

Science.gov (United States)

Schoffman, Danielle E; Davidson, Charis R; Hales, Sarah B; Crimarco, Anthony E; Dahl, Alicia A; Turner-McGrievy, Gabrielle M

2016-10-01

Frequently eating fast food has been associated with consuming a diet high in calories, and there is a public perception that fast-casual restaurants (eg, Chipotle) are healthier than traditional fast food (eg, McDonald's). However, research has not examined whether fast-food entrées and fast-casual entrées differ in calorie content. The purpose of this study was to determine whether the caloric content of entrées at fast-food restaurants differed from that found at fast-casual restaurants. This study was a cross-sectional analysis of secondary data. Calorie information from 2014 for lunch and dinner entrées for fast-food and fast-casual restaurants was downloaded from the MenuStat database. Mean calories per entrée between fast-food restaurants and fast-casual restaurants and the proportion of restaurant entrées that fell into different calorie ranges were assessed. A t test was conducted to test the hypothesis that there was no difference between the average calories per entrée at fast-food and fast-casual restaurants. To examine the difference in distribution of entrées in different calorie ranges between fast-food and fast-casual restaurants, χ(2) tests were used. There were 34 fast-food and 28 fast-casual restaurants included in the analysis (n=3,193 entrées). Fast-casual entrées had significantly more calories per entrée (760±301 kcal) than fast-food entrées (561±268; Prestaurants to determine whether the energy content or nutrient density of full meals (ie, entrées with sides and drinks) differs between fast-casual restaurants and fast-food restaurants. Calorie-conscious consumers should consider the calorie content of entrée items before purchase, regardless of restaurant type. Copyright © 2016 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Note méthodologique : Exemple de restauration de la plaine de la Crau : l’écologie de la restauration face à la restauration écologique

Directory of Open Access Journals (Sweden)

Renaud Jaunatre, Baptiste Dolidon, Élise Buiison et Thierry Dutoit

2011-05-01

Full Text Available Quel peut être l’apport des recherches en écologie de la restauration pour la réhabilitation d’une communauté végétale unique à forte valeur patrimoniale ? Comment s’intègrent-elles aux opérations de restauration sur le terrain ? Exemple en plaine de Crau pour la réhabilitation des steppes méditerranéennes de Cossure.

Work on the extension of Restaurant No. 1

CERN Multimedia

GS Department

2010-01-01

The work on the extension of Restaurant No. 1 began on 12 April and is expected to take 6 months to complete. For safety reasons, a worksite perimeter fence has been erected on the terrace, and a watertight shielding wall has been put up inside the restaurant. Restaurant customers are requested to comply with the signs in place. Various activities associated with the work are likely to generate noise and dust. As the terrace is used by diners in the summer, such activities will be kept to a minimum during mealtimes. We should like to thank the customers of the restaurant for their understanding. GS/SEM Group

TO IMPROVE QUALITY MANAGEMENT PROCESS : Case: Aiya Restaurant Chain

OpenAIRE

Nguyen Thi, Tram Anh

2012-01-01

The commissioner of this thesis was Aiya Restaurant Chain, a newly opened yet well known restaurant chain in Vietnam. The core idea of this restaurant is to provide its customers with high quality and hygienic street-side foods. However, the current food quality control process in Aiya is incomplete and leaves space for many defects. Food quality has always been the crucial issue to all restaurants. Yet to Aiya, it is considered even more important, because the quality of food relates directl...

27 CFR 31.42 - Restaurants serving liquors with meals.

Science.gov (United States)

2010-04-01

... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Restaurants serving... Part Certain Organizations, Agencies, and Persons § 31.42 Restaurants serving liquors with meals. Proprietors of restaurants and other persons who serve liquors with meals to paying customers, even if no...

Peruvian restaurants in Buenos Aires (1999-2009 Les restaurants péruviens à Buenos Aires (1999-2009 ; de la discrimination à l'adoption

Directory of Open Access Journals (Sweden)

Gloria Sammartino

2011-02-01

Full Text Available In Buenos Aires the “otherness” of Peruvian immigrants is structured around manifestations of discrimination that come from the host society. Our purpose is to analyze immigrant foods and the representations they evoke, as well as to investigate the way in which their cooking acquires new meanings in new contexts, showing a tendency to become a mark of specificity and a way to resist the hostility of the host society. In order to do this, we focus on Peruvian restaurants and specifically ‘exocuisine’ or eating out, as opposed to ‘endocuisine’ or eating in. By starting with an analysis of meals and commensality practices in the ‘eating-out’ context, we aim to account for the processes of construction-reconstruction of relationships among Peruvians as well as between Peruvians and Argentines when eating in restaurants. Our objective we is to highlight the role that restaurants have been performing among immigrants, exploring the expansion of the Peruvian culinary vocabulary and identifying the changes in the social and cultural functions of food. In addition, following the rise of Peruvian cuisine at international level in recent years, we return to the field after nearly nine years in order to register the new meanings it acquires in the local context and how this influences the dialogue between immigrants and the host society.L'immigration péruvienne à Buenos Aires s'inscrit dans un contexte d'accentuation des discriminations envers les différentes communautés rejetées par l'Etat nation argentin. Cet article met en valeur la façon dont les habitudes alimentaires sont re-signifiées et transformées en une marque de spécificité et une forme de résistance face à l'hostilité de la société d'accueil. Cet article ne repose pas sur les pratiques quotidiennes ayant lieu au sein des familles, l’«endocuisine», mais sur l’«exocuisine» et le domaine particulier des restaurants. A partir de l'analyse des aliments et des

A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.

Science.gov (United States)

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Williams, Christine B; Lin, Shih-Fan; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2016-03-10

Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children's dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children's menu items in independent restaurants in Southern California, United States. This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children's menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children's menu items, and a healthy children's menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children's menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention fidelity. Successful recruitment of the restaurants has been

Demand uncertainty and investment in the restaurant industry

OpenAIRE

Sohn, Jayoung

2016-01-01

Since the collapse of the housing market, the prolonged economic uncertainty lingering in the U.S. economy has dampened restaurant performance. Economic uncertainty affects consumer sentiment and spending, turning into demand uncertainty. Nevertheless, the highly competitive nature of the restaurant industry does not allow much room for restaurants to actively control prices, leaving most food service firms exposed to demand uncertainty. To investigate the impact of demand uncertainty in the ...

The attractiveness of green restaurants among the youth

Directory of Open Access Journals (Sweden)

Codruța Adina BĂLTESCU

2017-07-01

Full Text Available The growing interest of the population in a healthy life is a constant of modern society. The culinary habits are essential elements in this respect. Concerns about the opening of green restaurants are related directly to the people's intentions to serve meals in such public catering establishments. The present article analyses the views of the youth on the attributes considered to be significant to outline the activity of green restaurants and the prospects of their consumption within these restaurants. The results obtained show the young people's willingness to eat in green restaurants, as well as their availability to allocate higher amounts of money for the consumption of healthy foods.

Restaurant Policies and Practices for Serving Raw Fish in Minnesota.

Science.gov (United States)

Hedeen, Nicole

2016-10-01

The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of raw fish and sushi rice in 40 Minnesota restaurants. At each restaurant, a specialist interviewed a restaurant manager, conducted an observation of the sushi prep areas in the restaurant kitchen, and reviewed parasite destruction letters and invoices from fish supplier(s). Over half of the restaurants (59%) were missing one or more of the parasite destruction letters from their fish supplier(s) guaranteeing that fish had been properly frozen to the time and temperature requirements in the Minnesota Food Code. A total of 42 parasite destruction letters from suppliers were observed; 10% were considered "adequate" letters. The majority of the letters were missing details pertaining to the types of fish frozen, the length of time fish were frozen, or details on what temperatures fish were held frozen or a combination of all three. Most restaurants were using time as a public health control for their sushi rice. For those restaurants using time as a public health control, 26% had a written procedure on-site, and approximately 53% were keeping track of time. Bare hand contact during sushi prep was observed in 17% of restaurants, and in more than 40% of the restaurants, at least one fish was mislabeled on the menu. Findings from this study indicate that many Minnesota restaurants are not complying with the Food Code requirements pertaining to parasite destruction for the service of raw fish or

The effect of a smoke-free law on restaurant business in South Australia.

Science.gov (United States)

Wakefield, Melanie; Siahpush, Mohammad; Scollo, Michelle; Lal, Anita; Hyland, Andrew; McCaul, Kieran; Miller, Caroline

2002-08-01

Despite evidence to the contrary from overseas research, the introduction of smoke-free legislation in South Australia (SA), which required all restaurants to go smoke-free in January 1999, sparked concerns among the hospitality industry about loss of restaurant business. This study aimed to determine whether the law had a detrimental impact on restaurant business in SA. Using time series analysis, we compared the ratio of monthly restaurant turnover from restaurants and cafés in SA to (a) total retail tumover in SA (minus restaurants) for the years 1991 to 2001 and (b) Australian restaurant tumover (minus SA, Westem Australia and the Australian Capital Territory) for the years 1991-2000. There was no decline in the ratio of (a) SA restaurant turnover to SA retail turnover or (b) SA restaurant tumover to Australian restaurant turnover. The introduction of a smoke-free law applying to restaurants in SA did not adversely affect restaurant business in SA.

Channels of social influence for decision making in restaurants: A case study

Directory of Open Access Journals (Sweden)

M. Romero-Charneco

2018-05-01

Full Text Available Consumers use the Internet to obtain information on tourism products and services. When evaluating the alternatives, they are faced with a large volume of information that makes their purchasing decision difficult. In this context, the generalized use of mobile instant messaging (MIM has led to the implementation of chatbots in these channels, to help to plan the purchase. This research explores restaurant selection through a WhatsApp mobile instant messaging (MIM chatbot. A study is made of the channels consulted by travellers on Web 2.0 as well as the search models and restaurant selection processes, and a case study is presented. The results allow the diagnosis of the main criteria of user behaviour in this type of conversational interface in the decision-making process related to gastronomic consumption.

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids’ Choice Restaurant Program

Directory of Open Access Journals (Sweden)

Guadalupe X. Ayala

2017-12-01

Full Text Available Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants.

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids' Choice Restaurant Program.

Science.gov (United States)

Ayala, Guadalupe X; Castro, Iana A; Pickrel, Julie L; Lin, Shih-Fan; Williams, Christine B; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-12-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants.

A Cluster Randomized Trial to Promote Healthy Menu Items for Children: The Kids’ Choice Restaurant Program

Science.gov (United States)

Ayala, Guadalupe X.; Castro, Iana A.; Pickrel, Julie L.; Lin, Shih-Fan; Williams, Christine B.; Madanat, Hala; Jun, Hee-Jin; Zive, Michelle

2017-01-01

Evidence indicates that restaurant-based interventions have the potential to promote healthier purchasing and improve the nutrients consumed. This study adds to this body of research by reporting the results of a trial focused on promoting the sale of healthy child menu items in independently owned restaurants. Eight pair-matched restaurants that met the eligibility criteria were randomized to a menu-only versus a menu-plus intervention condition. Both of the conditions implemented new healthy child menu items and received support for implementation for eight weeks. The menu-plus condition also conducted a marketing campaign involving employee trainings and promotional materials. Process evaluation data captured intervention implementation. Sales of new and existing child menu items were tracked for 16 weeks. Results indicated that the interventions were implemented with moderate to high fidelity depending on the component. Sales of new healthy child menu items occurred immediately, but decreased during the post-intervention period in both conditions. Sales of existing child menu items demonstrated a time by condition effect with restaurants in the menu-plus condition observing significant decreases and menu-only restaurants observing significant increases in sales of existing child menu items. Additional efforts are needed to inform sustainable methods for improving access to healthy foods and beverages in restaurants. PMID:29194392

Effects of new logistics services on restaurants' business model and strategy

OpenAIRE

Vlassis, Nikolaos

2016-01-01

The restaurant industry is present in every part of the world and has been a subject of significant interest for academic scholars. Despite being a more stable industry, technological innovations have started to reach restaurants as well. The purpose of this research is to study and analyze one of these innovations introduced to the full-service restaurant industry. Traditional delivery services in the restaurant industry have been acting as agents between restaurants and customers with the r...

The Vital Components of Restaurant Quality that Affect Guest Satisfaction

Directory of Open Access Journals (Sweden)

Snježana Gagić

2013-10-01

Full Text Available Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and increased retention.Service quality is fundamental component which produce higher levels of guest satisfaction, which in turn lead to higher sales revenue.The main purpose of this study was to examine the quality dimensions that affect guest satisfaction in restaurant industry. Food and beverage quality, the quality of service delivery, physical environment and price fairness are analyzed as a key components of restaurant experience. The results could be helpful tool for restaurant managers to invest their resources more efficiently, making changes to crucial quality attributes that elicit the guests’ satisfaction level. A management approach focused on guest satisfaction can improve restaurant business performance.

21 CFR 101.10 - Nutrition labeling of restaurant foods.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Nutrition labeling of restaurant foods. 101.10... restaurant foods. Nutrition labeling in accordance with § 101.9 shall be provided upon request for any restaurant food or meal for which a nutrient content claim (as defined in § 101.13 or in subpart D of this...

Restaurant quality: the case of Central Slovenian region

OpenAIRE

Uran Maravić, Maja

2016-01-01

The purpose – This study has two key goals. The first part presents and compares different expert systems for assessing quality in the restaurants alongside the Ljubljana Quality Selection assessment methodology - LQS. In the second part, this study presents the results of a restaurant assessment in the Central Slovenian region using the LQS methodology. Design/methodology – In the first part of the study, we compare restaurant assessment systems through different criteria. In the second p...

Customer Satisfaction and Service Quality at Fafa's Restaurant

OpenAIRE

Tcvetkova, Daria

2017-01-01

The commissioning company of this thesis is Fafa’s restaurant, which opened in Tampere in 2016. Fafa’s restaurant is a chain of fast-food concept restaurants located in several cities in Finland. The purpose of the research is to analyse customer satisfaction and service quality at the commissioning company and find positive solutions for its improvement. The theoretical framework of the study includes different theories on customer satisfaction and quality of the service, models and dime...

Marketing strategies and profitability analysis of restaurants in ...

African Journals Online (AJOL)

Marketing strategies and profitability analysis of restaurants in Sokoto metropolis, Nigeria. ... Abstract. The study examined the marketing strategies and profitability of restaurants in Sokoto metropolis. ... EMAIL FULL TEXT EMAIL FULL TEXT

Consumentenonderzoek in het Restaurant van de Toekomst

NARCIS (Netherlands)

Wijk, de R.A.; Gorselink, M.; Steenbekkers, L.P.A.; Wabeke, M.; Thomasson, T.

2010-01-01

Miljoenen mensen lunchen dagelijks op hun werk. Over bijvoorbeeld motieven bij de keuze van maaltijdcomponenten, de invloed van de inrichting van het restaurant of variaties in het assortiment op dit keuzegedrag is weinig tot niets bekend. In het Restaurant van de Toekomst doet de Consumer Science

Restaurants in the Neighborhood, Eating Away from Home and BMI in China.

Directory of Open Access Journals (Sweden)

Xu Tian

Full Text Available To investigate the association between environmental risk factors, eating away from home, and increasing BMI of Chinese adults.Participants were selected from the recent four waves (2004, 2006, 2009, and 2011 of the China Health and Nutrition Survey (CHNS. 10633 participants, including 5084 men and 5549 women, were used in the analysis. 24-h dietary recall data for three consecutive days with information on the time and place of consumption were collected. Nearby restaurants were measured by the number of fast food outlets, indoor restaurants, and food stands in the neighborhood. Random effects multivariable regression was used to assess associations between these variables.People living in neighborhoods with large numbers of indoor restaurants are more likely to eat away from home (p<0.05. Higher frequency of eating away from home is positively associated with BMI, but this effect is only significant for men (p<0.05. Moreover, while eating dinner or breakfast away from home contributes to BMI increase for men (p<0.05, no such association is found for lunch.Eating dinner and breakfast away from home is positively associated with BMI for Chinese men. Labeling energy and portion size for the dishes served in indoor restaurants is recommended in China.

Insufficient smoking restrictions in restaurants around junior high schools in Japan.

Science.gov (United States)

Kotani, Kazuhiko; Osaki, Yoneatsu; Kurozawa, Youichi; Kishimoto, Takuji

2006-12-01

Controls for second hand smoke (SHS) and adolescent smoking have been still sociomedical concerns in Japan. Restaurant smoking restrictions are associated with community social norms affecting adolescent smoking behavior, and the status in areas around Junior high schools (JHSs) in the community could be a sign of community practices on regulating SHS for adolescents. To examine whether restaurant smoking restrictions are seen especially in areas around JHSs in Japan, a survey using the direct inspection of a total of 163 restaurants (64 restaurants within and 99 outside a 1-km radius from the nearest JHSs) was conducted in May 2003 in Yonago city, Japan. We assessed smoking restriction status in each restaurant and classified them into 2 groups according to the distance from the nearest JHSs. There were only 2 (3.1%) restaurants with 100% non-smoking and 11 (17.2%) with some partial restrictions among the restaurants within a 1-km radius of JHSs. There were 1 (1.0%) restaurant with 100% non-smoking, 3 (3.0%) with complete non-smoking sections and 17 (17.2%) with some partial restrictions among the restaurants outside a 1-km radius of JHSs. Among restaurants with some partial restrictions, restriction methods were considered insufficient. The smoking restriction status was not significantly different between the restaurant groups within and outside a 1-km radius of JHSs. These results suggest that the public awareness of and attitude toward adolescent smoking problems remains low in Japan. Further SHS control actions for adolescents are needed in Japan.

Calorie Changes in Large Chain Restaurants

Science.gov (United States)

Bleich, Sara N.; Wolfson, Julia A.; Jarlenski, Marian P.

2015-01-01

Introduction Large chain restaurants reduced the number of calories in newly introduced menu items in 2013 by about 60 calories (or 12%) relative to 2012. This paper describes trends in calories available in large U.S. chain restaurants to understand whether previously documented patterns persist. Methods Data (a census of items for included restaurants) were obtained from the MenuStat project. This analysis included 66 of the 100 largest U.S. restaurants that are available in all three 3 of the data (2012–2014; N=23,066 items). Generalized linear models were used to examine: (1) per-item calorie changes from 2012 to 2014 among items on the menu in all years; and (2) mean calories in new items in 2013 and 2014 compared with items on the menu in 2012 only. Data were analyzed in 2014. Results Overall, calories in newly introduced menu items declined by 71 (or 15%) from 2012 to 2013 (p=0.001) and by 69 (or 14%) from 2012 to 2014 (p=0.03). These declines were concentrated mainly in new main course items (85 fewer calories in 2013 and 55 fewer calories in 2014; p=0.01). Although average calories in newly introduced menu items are declining, they are higher than items common to the menu in all 3 years. No differences in mean calories among items on menus in 2012, 2013, or 2014 were found. Conclusions The previously observed declines in newly introduced menu items among large restaurant chains have been maintained, which suggests the beginning of a trend toward reducing calories. PMID:26163168

Service orientation of the restaurant employees

OpenAIRE

Gagić, Snježana; Vuković-Jovičić, Ana; Petrović, Marko D.

2017-01-01

The service orientation program developed for restaurant employees can be a competitive advantage for a restaurant operation. Service orientation has been characterized as the disposition of employees to be helpful, thoughtful, considerate, and co-operative towards customers. Customer-oriented behaviors include: helping customers; helping customers to assess their needs; offering service that will satisfy those needs; describing services accurately; avoiding deceptive manipulations; and avoid...

Smoke-free restaurants in Shanghai: should it be mandatory and is it acceptable?

Science.gov (United States)

Zheng, Pinpin; Fu, Hua; Li, Guangyao

2009-02-01

This study aims to describe secondhand smoke (SHS) exposure in restaurants in Shanghai and to explore the impact on the health of restaurant workers. Attitude to smoke-free restaurants among restaurant workers and customers was also determined in this study. A random sample of 242 workers, 284 customers, and 46 restaurant owners participated in face-to-face questionnaire interviews. A total of 219 (90.7%) restaurant workers surveyed were found to be exposed to SHS during working hours with 24.2+/-18.6h of exposure on average per week. Exposure time each week was significantly associated with the symptoms of dyspnea and irritated eyes. Among the customers surveyed 73.9% supported the concept of a 100% smoke-free law in restaurants and 49.6% expressed that they would be more likely to eat in restaurants if smoking was banned in restaurants. And 58.6% of the restaurant owners surveyed regarded smoke-free laws banning smoking in restaurant as feasible and 56.5% estimated such bans would decrease the profit. Both restaurant workers and customers are substantially exposed to SHS. Although some restaurant owners are concerned about a decrease in profits, the fear of losing business is not supported by the response among customers. Therefore, introducing a law-banning smoking in restaurants appears to be feasible and acceptable in Shanghai.

Support for smoke-free restaurants among Massachusetts adults, 1992-1999.

Science.gov (United States)

Brooks, D R; Mucci, L A

2001-02-01

The authors examined trends and predictors of public support for smoke-free restaurants in Massachusetts. Since 1992, the Massachusetts Behavioral Risk Factor Surveillance System has asked survey respondents about their attitudes toward smoking in restaurants. Analyses using data from 1992 to 1999 characterized changes over time in support for smoke-free restaurants and the role of demographic and smoking-related factors in predicting support. During 1992 to 1999, the rate of support for smoke-free restaurants increased from 37.5% to 59.8%, with similar increases among current, former, and never smokers. After adjustment for smoking status, support was associated with socioeconomic characteristics, race/ethnicity, and household smoking rules. Among current smokers, lighter smokers and those who were trying to quit were more likely to endorse smoke-free restaurants. There has been a substantial increase in support for smoke-free restaurants among both smokers and nonsmokers in Massachusetts.

For or against the smoking ban in restaurants?

OpenAIRE

Marinakou, Evangelia

2011-01-01

A considerable number of countries have applied laws for the ban of smoking in public places. Furthermore, the separate area for smokers and non-smokers customers in private places such as restaurants and bars, is a significant change that has caused positive or negative attitudes. The different views of customers and restaurant owners have created a legal and social debate. The findings suggest that on the one hand, the majority of the restaurant owners impose the law, but not actively. On t...

The business plan of Izakaya restaurant in Helsinki

OpenAIRE

Du, Peng

2017-01-01

The objective of thesis was to study the main areas of creating a business plan and to make research toward the current market environment of Asian fusion restaurant in the Helsinki area in order to make a realistic business plan of a Japanese Izakaya restaurant. The theoretical study is based on several business books, some suggestion from different types of restaurant owners in Helsinki, the business plan outline was finally made. For the empirical study, a survey of market analysis,...

Restaurant customer satisfaction and return patronage in a Bloemfontein shopping mall

Directory of Open Access Journals (Sweden)

Hermanus Johannes Moolman

2011-12-01

Full Text Available Purpose: Restaurants form one of the core components of a mall's retail offering and its tenant mix. In order to successfully manage the tenant mix, research suggests that mall management continuously monitor their tenants' performance through customer satisfaction and return patronage surveys. The purpose of the study on which this article is based, was to gain insight into restaurant customers' satisfaction and return patronage in a shopping mall context. Research questions: The research was conceptualised with the following three research questions in mind: Which dining attributes are important for customer satisfaction and return patronage in mall restaurants? Is there a difference in restaurant customers' satisfaction and return patronage levels based on their demographic characteristics? Is there a difference in restaurant customers' satisfaction and return patronage in the respective mall restaurants? Design / methodology / approach: A mixed-methods research design was followed. The views of restaurateurs and mall managers were explored (qualitative and 590 customers of eight restaurants situated in the mall successfully completed questionnaires (quantitative. Analysis of variance, t-tests, correlation analysis and regression analysis were performed to reach the objectives of the study. Findings: This research showed that food quality, quality service, restaurant ambience, the quality of facilities and the presence of management are important attributes in contributing to customers' overall dining satisfaction. Food quality and overall dining satisfaction are regarded as important attributes for restaurant customers' decision to return to a mall restaurant. Demographic characteristics of restaurant customers have little impact on customer satisfaction and return patronage levels. Mall restaurants were not equally successful in satisfying their customers in terms of service quality, quality of facilities and the presence of management

Healthier side dishes at restaurants: an analysis of children's perspectives, menu content, and energy impacts.

Science.gov (United States)

Anzman-Frasca, Stephanie; Dawes, Franciel; Sliwa, Sarah; Dolan, Peter R; Nelson, Miriam E; Washburn, Kyle; Economos, Christina D

2014-07-04

Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. To investigate children's attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of restaurants offer these FV sides by default

Factors That Lead to Environmentally Sustainable Practices in the Restaurant Industry: A Qualitative Analysis of Two Green Restaurant Innovators

Science.gov (United States)

Nyheim, Peter

2012-01-01

In recent years, more organizations, including restaurants, have concerned themselves with sustainability. As with any new endeavor, guidance is needed. The purpose of this study was to investigate factors that lead to environmentally sustainable practices in the restaurant industry. Using Rogers' Diffusion of Innovation Theory as a…

Successful foundation for concept entirety and marketing: Case Restaurant Fregatti

OpenAIRE

Mäenpää, Janina; Brandt, Annina

2016-01-01

This thesis is produced in co-operation with Restaurant Fregatti, which is going through a concept change process. Objectives for this thesis was to found out key aspects in creating successful concept, define steps for the change process and what kind of a role marketing plays in the concept change process. Restaurant Fregatti is a family owned restaurant which was established 1998. Fregatti is a part of Finncrespo Oy, which owns two additional restaurants, but it is not a chain restauran...

Wine Price Markup in California Restaurants

OpenAIRE

Amspacher, William

2011-01-01

The study quantifies the relationship between retail wine price and restaurant mark-up. Ordinary Least Squares regressions were run to estimate how restaurant mark-up responded to retail price. Separate regressions were run for white wine, red wine, and both red and white combined. Both slope and intercept coefficients for each of these regressions were highly significant and indicated the expected inverse relationship between retail price and mark-up.

Association between salt substitutes/enhancers and changes in sodium levels in fast-food restaurants: a cross-sectional analysis.

Science.gov (United States)

Scourboutakos, Mary J; Murphy, Sarah A; L'Abbé, Mary R

2018-03-07

Restaurant foods have high sodium levels, and efforts have been made to promote reductions. The objective of this study was to understand if salt substitutes and enhancers are associated with changes in sodium levels in fast-food restaurants. A longitudinal database (MENU-FLIP) containing nutrition information for Canadian chain restaurants with 20 or more locations nationally was created in 2010 and updated in 2013 and 2016. In 2016, when available, ingredient lists were collected from restaurant websites and searched for the presence of salt substitutes/enhancers. Changes in sodium levels (per serving) and the prevalence of salt substitutes/enhancers in 222 foods from 12 of the leading fast-food restaurant chains were compared across 3 time points. Sixty-nine percent of foods contained a salt substitute/enhancer. Substitutes/enhancers were found in every restaurant chain ( n = 12) for which ingredient data were available. The most common substitutes/enhancers were yeast extracts (in 30% of foods), calcium chloride (28%), monosodium glutamate (14%) and potassium chloride (12%). Sodium levels in foods that contained substitutes/enhancers decreased significantly more (190 ± 42 mg/serving) over the study period than those in foods that did not contain a substitute/enhancer (40 ± 17 mg/serving, p restaurant foods and are one means by which restaurants may be lowering sodium levels in their foods. At this time, the potential consequences of these findings, if any, are uncertain. Copyright 2018, Joule Inc. or its licensors.

Added sugars in kids' meals from chain restaurants.

Science.gov (United States)

Scourboutakos, Mary J; Semnani-Azad, Zhila; L'Abbé, Mary R

2016-06-01

To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian chain restaurants were calculated in 2014 (in Toronto, Canada) by subtracting all naturally occurring sugars from the total sugar level. The average amount of added sugars in restaurant kids' meals (25 ± 0.36 g) exceeded the WHO's proposed daily recommendation for sugar intake. There was a wide range of added sugar levels in kids' meals ranging from 0 g to 114 g. 50% of meals exceeded the WHO's proposed daily sugar recommendation, and 19% exceeded the WHO's current daily sugar recommendation. There is a wide range of sugar levels in kids' meals from restaurants, and many contain more than a day's worth of sugar.

Annual closure of the CERN restaurants

CERN Document Server

2015-01-01

  Restaurant No. 1 will close at 4 p.m. on Friday, 18 December 2015. The newspaper kiosk will close at 2.30 p.m. The ‘Grab & Go’ stand will not open at all that day.   Restaurant No. 2 and the snack-bars in Buildings 6, 13, 30 and 40 will close at 3 p.m. on Friday, 18 December 2015. The snack-bar in Building 54 will close at 10.30 a.m.   Restaurant No. 3 will close at 4 p.m. on Friday, 18 December 2015. The coffee bar in Building 864 will close at 10.30 a.m. and the one in Building 865 at 10.45 a.m. All outlets will open again at the usual times on Monday, 4 January 2015.

The end of an era for the CERN Restaurant

CERN Multimedia

Corinne Pralavorio

2015-01-01

She’s known ten Directors-General, six managers and dozens of colleagues. Her small frame and silver hair, which seem to defy time, are well-known to the thousands of people who use the restaurant. Martine Schmitt is leaving CERN’s Restaurant 1 on 30 January, after an incredible 45 years of service.   “I've been here my whole life," she sighs. "I've seen generation after generation of CERN people and have watched their children grow up." Martine started working at the CERN Restaurant in October 1969, when she was 18 years old. At the time, the restaurant was run by the Coop and Martine was assigned to the kiosk, where she worked until 1990. For the past 25 years, though, she has been a cashier in the restaurant, a role that she has always performed impeccably, greeting her clients with unfailing politeness. “She's reserved and very sensitive, and always wants to hear our news,” her colleagues say. ...

A much needed makeover for Restaurant 3

CERN Multimedia

CERN Bulletin

Inaugurated on 23 November, the newly renovated restaurant room and bar area in Prévessin is already welcoming 50% more CERNois than it used to before the construction. A preliminary project has also been submitted to Management for the construction of a new building designed to become the new nerve-centre of the Prévessin site.   The newly renovated bar area in Restaurant 3 (Prévessin site). The restaurant and bar area on the Prévessin site had not seen much renovation work until this year when, in just a few months, the whole area received a complete makeover. The new installations are in conformity with hygiene and safety rules for food products and are more welcoming for customers. “In the past, the restaurant used to serve an average of 400 visitors at lunchtime but this number had dwindled to about 200 in more recent times”, says Cristiana Colloca(GS-SEM), project leader of the renovation work. “The new room is more ...

A restaurant-based intervention to promote sales of healthy children’s menu items: the Kids’ Choice Restaurant Program cluster randomized trial

Directory of Open Access Journals (Sweden)

Guadalupe X. Ayala

2016-03-01

Full Text Available Abstract Background Away-from-home eating is an important dietary behavior with implications on diet quality. Thus, it is an important behavior to target to prevent and control childhood obesity and other chronic health conditions. Numerous studies have been conducted to improve children’s dietary intake at home, in early care and education, and in schools; however, few studies have sought to modify the restaurant food environment for children. This study adds to this body of research by describing the development and launch of an innovative intervention to promote sales of healthy children’s menu items in independent restaurants in Southern California, United States. Methods This is a cluster randomized trial with eight pair-matched restaurants in San Diego, California. Restaurants were randomized to a menu-only versus menu-plus intervention condition. The menu-only intervention condition involves manager/owner collaboration on the addition of pre-determined healthy children’s menu items and kitchen manager/owner collaboration to prepare and plate these items and train kitchen staff. The menu-plus intervention condition involves more extensive manager/owner collaboration and kitchen staff training to select, prepare, and plate new healthy children’s menu items, and a healthy children’s menu campaign that includes marketing materials and server training to promote the items. The primary outcome is sales of healthy children’s menu items over an 18-week period. In addition, dining parties consisting of adults with children under 18 years of age are being observed unobtrusively while ordering and then interviewed throughout the 18-week study period to determine the impact of the intervention on ordering behaviors. Manager/owner interviews and restaurant audits provide additional evidence of impact on customers, employees, and the restaurant environment. Our process evaluation assesses dose delivered, dose received, and intervention

Restaurant 2 goes Cordon Bleu

CERN Multimedia

2007-01-01

The Domaine de Chouilly. Who said fine cuisine was too expensive? For a whole week between the 19th and 23rd February you will have the opportunity to enjoy gastronomic delights a short walk away from your office for only 17 CHF. The Chef and his colleagues from the famous Chateauvieux restaurant at the Domaine de Chouilly will be coming to Restaurant No. 2 to prepare a different gastronomic delight each day and will bring with them their own ingredients, equipment and even their own crockery! The list of fare is mouthwatering: Limousin lamb filet au gratin served with two-olive tapenade, and filet of char served with dill and candied lemon are just two of the delicious dishes on the week's menu. Restaurant No. 2 has rustled up another innovation: at the beginning of March it will be starting a pasta serving area on the ground floor called 'The Olivetto Corner'. 'The Corner is designed for customers who don't have much time and for those who like their pasta al dente,' explains Jean-Marie Fornerod, who mana...

Calorie Labeling in Chain Restaurants and Body Weight: Evidence from New York.

Science.gov (United States)

Restrepo, Brandon J

2017-10-01

This study analyzes the impact of local mandatory calorie labeling laws implemented by New York jurisdictions on body weight. The analysis indicates that on average the point-of-purchase provision of calorie information on chain restaurant menus reduced body mass index (BMI) by 1.5% and lowered the risk of obesity by 12%. Quantile regression results indicate that calorie labeling has similar impacts across the BMI distribution. An analysis of heterogeneity suggests that calorie labeling has a larger impact on the body weight of lower income individuals, especially lower income minorities. The estimated impacts of calorie labeling on physical activity, smoking, and the consumption of alcoholic beverages, fruits, and vegetables are small in magnitude, which suggests that other margins of adjustment drive the body-weight impacts estimated here. Copyright © 2016 John Wiley & Sons, Ltd. Copyright © 2016 John Wiley & Sons, Ltd.

Restaurant manager and worker food safety certification and knowledge.

Science.gov (United States)

Brown, Laura G; Le, Brenda; Wong, Melissa R; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A

2014-11-01

Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N=387) and workers (N=365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge.

Restaurant Manager and Worker Food Safety Certification and Knowledge

Science.gov (United States)

Brown, Laura G.; Le, Brenda; Wong, Melissa R.; Reimann, David; Nicholas, David; Faw, Brenda; Davis, Ernestine; Selman, Carol A.

2017-01-01

Over half of foodborne illness outbreaks occur in restaurants. To combat these outbreaks, many public health agencies require food safety certification for restaurant managers, and sometimes workers. Certification entails passing a food safety knowledge examination, which is typically preceded by food safety training. Current certification efforts are based on the assumption that certification leads to greater food safety knowledge. The Centers for Disease Control and Prevention conducted this study to examine the relationship between food safety knowledge and certification. We also examined the relationships between food safety knowledge and restaurant, manager, and worker characteristics. We interviewed managers (N = 387) and workers (N = 365) about their characteristics and assessed their food safety knowledge. Analyses showed that certified managers and workers had greater food safety knowledge than noncertified managers and workers. Additionally, managers and workers whose primary language was English had greater food safety knowledge than those whose primary language was not English. Other factors associated with greater food safety knowledge included working in a chain restaurant, working in a larger restaurant, having more experience, and having more duties. These findings indicate that certification improves food safety knowledge, and that complex relationships exist among restaurant, manager, and worker characteristics and food safety knowledge. PMID:25361386

The weight of unfinished plate: A survey based characterization of restaurant food waste in Chinese cities.

Science.gov (United States)

Wang, Ling-En; Liu, Gang; Liu, Xiaojie; Liu, Yao; Gao, Jun; Zhou, Bin; Gao, Si; Cheng, Shengkui

2017-08-01

Consumer food waste has attracted increasing public, academic, and political attention in recent years, due to its adverse resource, environmental, and socioeconomic impacts. The scales and patterns of consumer food waste, especially in developing countries, however, remain poorly understood, which may hinder the global effort of reducing food waste. In this study, based on a direct weighing method and a survey of 3557 tables in 195 restaurants in four case cities, we investigated the amount and patterns of restaurant food waste in China in 2015. Food waste per capita per meal in the four cities was 93g, consisting mainly of vegetables (29%), rice (14%), aquatic products (11%), wheat (10%), and pork (8%). This equals to approximately 11kg/cap/year and is not far from that of western countries, although per capita GDP of China is still much lower. We found also that food waste per capita per meal varies considerably by cities (Chengdu and Lhasa higher than Shanghai and Beijing), consumer groups (tourists higher than local residents), restaurant categories (more waste in larger restaurants), and purposes of meals (friends gathering and business banquet higher than working meal and private dining). Our pilot study provides a first, to our best knowledge, empirically determined scales and patterns of restaurant food waste in Chinese cities, and could help set targeted interventions and benchmark national food waste reduction targets. Copyright © 2017 Elsevier Ltd. All rights reserved.

An empirical study of the relationship between restaurant image and customer loyalty

OpenAIRE

Oh, Heung Chul

1995-01-01

The primary objective of this study was to empirically determine the relationship between restaurant images and loyalties toward seven competing casual dinner house restaurant chains, and to understand the nature of their competition by matching patronage behavior toward alternative restaurant chains with perceptions of alternative restaurants on particular image attributes.

Changes in the energy and sodium content of main entrées in US chain restaurants from 2010 to 2011.

Science.gov (United States)

Wu, Helen W; Sturm, Roland

2014-02-01

The food environment shapes individual diets, and as food options change, energy and sodium intake may also shift. Understanding whether and how restaurant menus evolve in response to labeling laws and public health pressures could inform future efforts to improve the food environment. To track changes in the energy and sodium content of US chain restaurant main entrées between spring 2010 (when the Affordable Care Act was passed, which included a federal menu labeling requirement) and spring 2011. Nutrition information was collected from top US chain restaurants' websites, comprising 213 unique brands. Descriptive statistics and regression analysis evaluated change across main entrées overall and compared entrées that were added, removed, and unchanged. Tests of means and proportions were conducted for individual restaurant brands to see how many made significant changes. Separate analyses were conducted for children's menus. Mean energy and sodium did not change significantly overall, although mean sodium was 70 mg lower across all restaurants in added vs removed menu items at the 75th percentile. Changes were specific to restaurant brands or service model: family-style restaurants reduced sodium among higher-sodium entrées at the 75th percentile, but not on average, and entrées still far exceeded recommended limits. Fast-food restaurants decreased mean energy in children's menu entrées by 40 kcal. A few individual restaurant brands made significant changes in energy or sodium, but the vast majority did not, and not all changes were in the healthier direction. Among those brands that did change, there were slightly more brands that reduced energy and sodium compared with those that increased it. Industry marketing and pledges may create a misleading perception that restaurant menus are becoming substantially healthier, but both healthy and unhealthy menu changes can occur simultaneously. Our study found no meaningful changes overall across a 1-year time

Estimated Cost to a Restaurant of a Foodborne Illness Outbreak.

Science.gov (United States)

Bartsch, Sarah M; Asti, Lindsey; Nyathi, Sindiso; Spiker, Marie L; Lee, Bruce Y

Although outbreaks of restaurant-associated foodborne illness occur periodically and make the news, a restaurant may not be aware of the cost of an outbreak. We estimated this cost under varying circumstances. We developed a computational simulation model; scenarios varied outbreak size (5 to 250 people affected), pathogen (n = 15), type of dining establishment (fast food, fast casual, casual dining, and fine dining), lost revenue (ie, meals lost per illness), cost of lawsuits and legal fees, fines, and insurance premium increases. We estimated that the cost of a single foodborne illness outbreak ranged from $3968 to $1.9 million for a fast-food restaurant, $6330 to $2.1 million for a fast-casual restaurant, $8030 to $2.2 million for a casual-dining restaurant, and $8273 to $2.6 million for a fine-dining restaurant, varying from a 5-person outbreak, with no lost revenue, lawsuits, legal fees, or fines, to a 250-person outbreak, with high lost revenue (100 meals lost per illness), and a high amount of lawsuits and legal fees ($1 656 569) and fines ($100 000). This cost amounts to 10% to 5790% of a restaurant's annual marketing costs and 0.3% to 101% of annual profits and revenue. The biggest cost drivers were lawsuits and legal fees, outbreak size, and lost revenue. Pathogen type affected the cost by a maximum of $337 000, the difference between a Bacillus cereus outbreak (least costly) and a listeria outbreak (most costly). The cost of a single foodborne illness outbreak to a restaurant can be substantial and outweigh the typical costs of prevention and control measures. Our study can help decision makers determine investment and motivate research for infection-control measures in restaurant settings.

Indonesian consumers' perception of tempe in a restaurant setting traditional and modern tempe version in traditional and innovative dishes

DEFF Research Database (Denmark)

Fibri, Dwi Larasatie Nur; Frøst, Michael Bom

by introducing local bean tempe in fine dining. The objective of this research was to study how different raw materials, dishes and gastronomic style affect the perception and appreciation of the food. A restaurant experiment (n=208) was carried out. Three different types of tempe (local soybean tempe, imported...

Corn content of French fry oil from national chain vs. small business restaurants.

Science.gov (United States)

Jahren, A Hope; Schubert, Brian A

2010-02-02

Several issues, ranging from sustainability to health, may interest the consumers in the corn content of their food. However, because restaurants are excluded from the Nutrition Labeling and Education Act of 1990, national chain restaurants provide nonspecific ingredient information and small businesses supply none. We measured the carbon isotope composition of fry oil in French fries purchased from 68 (67%) of the 101 national chain fast food restaurants on Oahu (i.e., McDonald's, Burger King, Wendy's, Arby's, and Jack in the Box), and paired this with a similar number of small businesses (n = 66) to calculate minimum percent contribution of corn to total fry oil. We found that the majority (69%) of the national chain restaurants served fries containing corn oil, whereas this was true for only a minority (20%) of the small businesses. Corn oil is more expensive than soybean oil (for example) when purchased from a small business supplier, suggesting that large-scale corporate agreements are necessary to make corn oil frying cost-effective. When considering French fry oil along with corn-fed beef and chicken, as well as high-fructose corn syrup-sweetened soda, we see the pervasive influence of corn as an ingredient in national chain fast food.

LIMITED RESTAURANT SERVICE: EASTER WEEKEND

CERN Multimedia

2003-01-01

As Friday, April 18 and Monday, April 21, 2003 are CERN holidays, restaurants no. 1 (COOP : Bldg. 501- Meyrin) and no. 3 (AVENANCE : Bldg. 866 - Prévessin) will be closed and will remain so on Saturday and Sunday, April 19 - 20. They will reopen on Tuesday, April 22 at 7h00. During these four days, a limited service will be provided by restaurant no. 2 (DSR : Bldg. 504 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30.

Reingeniería del restaurant clarita

OpenAIRE

Gómez Briones, Pedro; Fernández Ruiz, Víctor

2010-01-01

This work is based on the concepts used for administrative, financial and service reengineering applied to Restaurant Clarita; which has remained in the business of catering sector for over 30 years, located in the city of Guayaquil, experiencing a gradually growth, based on the quality of the products, as well as the personalized attention of his owner. Restaurant Clarita offers its customers, prepared meals, such as soups, mashed potatoes, meat, beans, pork chop rice, as well...

Effect of point-of-purchase calorie labeling on restaurant and cafeteria food choices: a review of the literature.

Science.gov (United States)

Harnack, Lisa J; French, Simone A

2008-10-26

Eating away from home has increased in prevalence among US adults and now comprises about 50% of food expenditures. Calorie labeling on chain restaurant menus is one specific policy that has been proposed to help consumers make better food choices at restaurants. The present review evaluates the available empirical literature on the effects of calorie information on food choices in restaurant and cafeteria settings. Computer-assisted searches were conducted using the PUBMED database and the Google Scholar world wide web search engine to identify studies published in peer-review journals that evaluated calorie labeling of cafeteria or restaurant menu items. Studies that evaluated labeling only some menu items (e.g. low calorie foods only) were excluded from the review since the influence of selective labeling may be different from that which may be expected from comprehensive labeling. Six studies were identified that met the selection criteria for this review. Results from five of these studies provide some evidence consistent with the hypothesis that calorie information may influence food choices in a cafeteria or restaurant setting. However, results from most of these studies suggest the effect may be weak or inconsistent. One study found no evidence of an effect of calorie labeling on food choices. Each of the studies had at least one major methodological shortcoming, pointing toward the need for better designed studies to more rigorously evaluate the influence of point-of-purchase calorie labeling on food choices. More research is needed that meets minimum standards of methodological quality. Studies need to include behavioral outcomes such as food purchase and eating behaviors. Also, studies need to be implemented in realistic settings such as restaurants and cafeterias.

The effect of restaurant attributes on customers' expectations and experiences in formal full service restaurants in Port Elizabeth, South Africa

Directory of Open Access Journals (Sweden)

O Mhlanga

2014-01-01

Full Text Available The purpose of this study was to assess the effect of restaurant attributes on customers’ expectations and experiences in formal full service restaurants. The attributes included in this research were food, service and ambience as independent variables and expectations and experiences as dependent variables. The aims were to: (a assess restaurant attributes that are important for customers’ expectations and experiences, (b to determine which restaurant attributes had a significant relationship with customers’ expectations and experiences. The questionnaire was based on Markovic, Raspor and Markovic’s (2010 research. In order to meet the surveys’ goals, correlation coefficient and regression analysis were conducted. The results of correlation coefficient reveal that all three restaurant attributes had a significant correlation (p<0.05 with expectations. The strongest correlation with expectations was service (r=0.76. Customers’ experiences showed that all the attributes had a weak to moderate (r≤0.5 positive correlation with customers’ experiences. The strongest correlation with experiences was food (r=0.54. The first regression model showed that all three dining attributes were significantly related (p<0.05 to customers’ expectations. The level of service (t=10.73 was rated as the most important attribute for expectations. The second regression model showed that all three dining attributes were significantly related (p<0.05 to experiences. The second model indicated that respondents rated food (t=7.51 as the most important attribute for experience. The results reveal that although good food is an essential component for customers’ experiences, however, the level of service plays a pivotal role for customers’ expectations in formal full service restaurants.

Healthier side dishes at restaurants: an analysis of children’s perspectives, menu content, and energy impacts

Science.gov (United States)

2014-01-01

Background Children consume restaurant-prepared foods at high rates, suggesting that interventions and policies targeting consumption of these foods have the potential to improve diet quality and attenuate excess energy intake. One approach to encouraging healthier dietary intake in restaurants is to offer fruits and vegetables (FV) as side dishes, as opposed to traditional, energy-dense accompaniments like French fries. The aims of the current study were to examine: children's views about healthier side dishes at restaurants; current side dish offerings on children's menus at leading restaurants; and potential energy reductions when substituting FV side dishes in place of French fries. Methods To investigate children’s attitudes, a survey was administered to a nationally representative sample of U.S. 8- to 18-year-olds (n = 1178). To examine current side dish offerings, children's menus from leading quick service (QSR; n = 10) and full service restaurant chains (FSR; n = 10) were analyzed. Energy reductions that could result from substituting commonly-offered FV side dishes for French fries were estimated using nutrition information corresponding to the children's menu items. Results Two-thirds of children reported that they would not feel negatively about receiving FV sides instead of French fries with kids' meals. Liking/taste was the most common reason that children gave to explain their attitudes about FV side dishes. Nearly all restaurants offered at least 1 FV side dish option, but at most restaurants (60% of QSR; 70% of FSR), FV sides were never served by default. Substituting FV side dishes for French fries yielded an average estimated energy reduction of at least 170 calories. Conclusions Results highlight some healthy trends in the restaurant context, including the majority of children reporting non-negative attitudes about FV side dishes and the consistent availability of FV side dish options at leading QSR and FSR. Yet the minority of

Overview Michelin Star Reputation Restaurant in Hospitality Industry

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Agung Gita Subakti

2013-05-01

Full Text Available For most chefs and Restaurateur, having his restaurant being awarded one or more stars in the famous Michelin Guide Rouge represents a major achievement, recognition of their work, and also important publicity generating increased notoriety. In this specific industry, experts play a decisive role, and reputation of restaurants and chefs are basically established according to their opinions. The aim of this paper is to overview some of the Restaurants achieving the Michelin Star Reputation and able to sustain it for years. Moreover, how these reputations are made and to understand better the development of gaining such a high reputation.

HR PRACTICES, EMPLOYEE BEHAVIOR, CUSTOMER SATISFACTION, AND RESTAURANT PERFORMANCE

OpenAIRE

Smela, Stephen J.

2002-01-01

This paper looks at performance at the individual restaurant level from the perspective of management, customers and employees. The results are based on surveys of each of these three groups conducted between June and September 2001 at a sit-down, casual restaurant chain. There are several key findings. Service-related employee training and giving staff a say in making decisions improves customer satisfaction and loyalty. How employees perceive the service climate in their restaurant is a bet...

House Restaurant at The Cliff House Sample Tasting Dinner Menu 2017

OpenAIRE

House Restaurant at the Cliff House

2017-01-01

Our award winning, Michelin star restaurant at The Cliff House Hotel, Ireland, brings foodies from all over the world to this seaside village in West Waterford. Both our main House Restaurant as well as our easy, unpretentious bar food honour the great Irish produce of Waterford, Cork and the Irish Sea. House Restaurant operates for dinner Wednesday - Saturday inclusive in Winter and Tuesday - Saturday inclusive in Summer, opening Sunday nights on bank holiday weekends. Bar Restaurant is o...

Does ‘local’ matter in restaurant choice? Results of a discrete choice experiment targeting German and Italian consumers

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Caterina Contini

2017-11-01

Full Text Available Abstract Consumer preferences about locally grown foods have been studied principally as they concern meals consumed in the home, while knowledge about consumptions outside the home is still fragmented. Studying the relationship between local foods and out of the home consumptions instead proves particularly interesting, considering the growth of eating out habits. In this scenario, our paper intends to verify whether using products of local origin in restaurants can represent an element capable of influencing consumer preferences positively. The analysis was developed by means of a choice experiment between alternatives that differ in certification of origin, process certification, price and the main characteristics of the restaurant. The survey was conducted on a representative sample of Italian (500 and German (500 consumers. Applying Latent Class Modelling has enabled us to segment the market and profile the segments. Profiling was performed considering the socio-demographic characteristics, the choice motivations not expressly inserted in the choice experiment and the Schwartz value system. The results show not only a marked heterogeneity of preferences but also a consistent consumer segment willing to pay a relevant premium price for meals made from a prevalence of products certified as being of local origin. This segment, labelled ‘locavores’, appears across both countries, despite differing gastronomic traditions. Locavores are mainly young people who prioritise self-enhancement, stimulation and conservation in the sense of respect for traditions and being members of their communities. The ‘Discussions and conclusions’ section handles the principal implications from the viewpoint of the decisions of restaurant owners, as well as from that of farmers.

Innovations in the restaurant industry: An exploratory study

Directory of Open Access Journals (Sweden)

Ivkov Milan

2016-01-01

Full Text Available This paper tends to identify managers' current innovation activities and attitudes, and also perceptions of what might become future trends and the prospective course in the restaurant industry. Additionally, this paper analyses linkage between sociodemographic profile of managers and a type of innovation they prefer/apply. Full service casual dining restaurant managers from three different countries were interviewed in order to examine their attitudes towards innovations, and to reveal their perceptions of future trends. ANOVA was used to reveal differences between managers' attitudes towards the area of innovation. The results of qualitative study highlight five areas of innovation that could help managers create value based service and increase competitiveness. It is found that age, education level and experience of the restaurant managers affect the innovation type they apply. Additionally, this paper is the first to examine the linkage between socio-demographic profile of restaurant managers and a type of innovation they apply. It offers useful guidelines for hospitality managers.

Restaurant innovativeness: A case study of Vojvodina

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Snježana Gagić

2016-11-01

Full Text Available It is of vital importance to continuously work on the improvement and identification of significant factors to ensure and sustain the desired level of quality. The paper aims to analyze the innovativeness level of restaurants in Vojvodina in view of the fact that it keeps their portfolio competitive and thereby achieves a long-term competitive advantage. The innovativeness level was defined on the basis of the instrument designed for measuring innovation in the field of products and services, marketing, processes and socially responsible behavior. In order to determine the level of innovativeness, it was necessary to first determine the percentage of innovativeness based on the number of innovations introduced by the restaurants in all of the four study areas. The results show that a significant number of restaurants pays attention to innovations in order to become more appealing to guests and increase their profitability. On the other hand, more than half of the observed restaurants have a very low or low degree of innovation, which indicates that we still do not pay enough attention to innovations and advancement of their business implementation.

Government quality bases in the field of restaurant economy

OpenAIRE

Naumenko, M.; Vanichev, V.

2010-01-01

In the article is considered question of quality management as one of backer-ups competitiveness of enterprises of restaurant business and the problems of quality of grant of services restaurant economies are reflected.

Factors associated with worker slipping in limited-service restaurants.

Science.gov (United States)

Courtney, Theodore K; Verma, Santosh K; Huang, Yueng-Hsiang; Chang, Wen-Ruey; Li, Kai Way; Filiaggi, Alfred J

2010-02-01

Slips, trips and falls (STF) are responsible for a substantial injury burden in the global workplace. Restaurant environments are challenged by STF. This study assessed individual and work environment factors related to slipping in US limited-service restaurant workers. Workers in 10 limited-service restaurants in Massachusetts were recruited to participate. Workers' occupational slip and/or fall history within the past 4 weeks was collected by multilingual written questionnaires. Age, gender, job tenure, work hours per week and work shift were also collected. Shoe type, condition and gross shoe contamination were visually assessed. Floor friction was measured and each restaurant's overall mean coefficient of friction (COF) was calculated. The logistic generalised estimating equations model was used to compute adjusted odds ratios (OR). Of 125 workers, 42 reported one or more slips in the past 4 weeks with two reporting a resultant fall. Results from multivariable regression showed that higher restaurant mean COF was significantly associated with a decreased risk of self-reported slipping (OR 0.59, 95% CI 0.42 to 0.82). From the highest to the lowest COF restaurant, the odds of a positive slip history increased by a factor of more than seven. Younger age, male gender, lower weekly work hours and the presence of gross contamination on worker's shoe sole were also associated with increased odds of slip history. Published findings of an association between friction and slipping and falling in actual work environments are rare. The findings suggest that effective intervention strategies to reduce the risk of slips and falls in restaurant workers could include increasing COF and improving housekeeping practices.

Why eat at fast-food restaurants: reported reasons among frequent consumers.

Science.gov (United States)

Rydell, Sarah A; Harnack, Lisa J; Oakes, J Michael; Story, Mary; Jeffery, Robert W; French, Simone A

2008-12-01

A convenience sample of adolescents and adults who regularly eat at fast-food restaurants were recruited to participate in an experimental trial to examine the effect of nutrition labeling on meal choices. As part of this study, participants were asked to indicate how strongly they agreed or disagreed with 11 statements to assess reasons for eating at fast-food restaurants. Logistic regression was conducted to examine whether responses differed by demographic factors. The most frequently reported reasons for eating at fast-food restaurants were: fast food is quick (92%), restaurants are easy to get to (80%), and food tastes good (69%). The least frequently reported reasons were: eating fast food is a way of socializing with family and friends (33%), restaurants have nutritious foods to offer (21%), and restaurants are fun and entertaining (12%). Some differences were found with respect to the demographic factors examined. It appears that in order to reduce fast-food consumption, food and nutrition professionals need to identify alternative quick and convenient food sources. As motivation for eating at fast-food restaurants appears to differ somewhat by age, sex, education, employment status, and household size, tailored interventions could be considered.

Proximity of fast-food restaurants to schools and adolescent obesity.

Science.gov (United States)

Davis, Brennan; Carpenter, Christopher

2009-03-01

We examined the relationship between fast-food restaurants near schools and obesity among middle and high school students in California. We used geocoded data (obtained from the 2002-2005 California Healthy Kids Survey) on over 500,000 youths and multivariate regression models to estimate associations between adolescent obesity and proximity of fast-food restaurants to schools. We found that students with fast-food restaurants near (within one half mile of) their schools (1) consumed fewer servings of fruits and vegetables, (2) consumed more servings of soda, and (3) were more likely to be overweight (odds ratio [OR] = 1.06; 95% confidence interval [CI] = 1.02, 1.10) or obese (OR = 1.07; 95% CI = 1.02, 1.12) than were youths whose schools were not near fast-food restaurants, after we controlled for student- and school-level characteristics. The result was unique to eating at fast-food restaurants (compared with other nearby establishments) and was not observed for another risky behavior (smoking). Exposure to poor-quality food environments has important effects on adolescent eating patterns and overweight. Policy interventions limiting the proximity of fast-food restaurants to schools could help reduce adolescent obesity.

Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

Directory of Open Access Journals (Sweden)

Derli Luís Angnes

2015-04-01

Full Text Available Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI was used as a model and methodology reference, based on a survey with 270 clients. The methodology employed was characterized by a qualitative exploratory study, for the understanding of the relevant attributes of restaurant services, and, a descriptive evaluation, with a qualitative approach based on the ACSI model and methodology. The data analysis involved multivariate statistics with structured equation modeling. The main results from the exploratory step resulted in a list of 27 evaluation attributes for restaurant services and the analyses with a modeling of structural equations used to validate this model suggest that the relationship, the quality and the valued experienced by the customers influence their satisfaction and loyalty towards the evaluated restaurants.

The Study Of Ethical Issues In Restaurant Of Karachi Pakistan

Directory of Open Access Journals (Sweden)

Rimsha Zafar

2015-08-01

Full Text Available Abstract Ethics includes social cultural and moral values of an organization. Nowadays restaurant are involving in deceptive advertisement unhygienic food and poor food quality these out key ethical issues in restaurants of Karachi Pakistan. In this study researcher focuses on three main variables hygienic factor deceptive advertisements and food quality. All these three variables have been taken and gathered the data through mail survey questionnaire and email sample size of 200 respondents from different areas of Karachi male and female age group between 20 to 40 years. Data compiled and analyzed through Statistical techniques like descriptive correlate and regression. The results show that ethics influence hygienic factor whereas deceptive advertisement and food quality of a restaurant is better known when a family buy the food at restaurant. Therefore it is very important for restaurants to train their employees and give them a better knowledge of ethics.

North Carolina Chefs Who Cultivate Restaurant Gardens: A Population with a Hunger for Extension Information

Science.gov (United States)

Sommerfeld, Kelsie; Bruce, Jackie; Jayaratne, Jay; Chapman, Ben; Gunter, Chris

2016-01-01

As part of a larger study designed to explore the gardening practices and educational needs of North Carolina chefs who cultivate restaurant gardens, the chefs' desired areas of knowledge and preferences for delivery of educational material were identified. As a result, a plan for North Carolina Cooperative Extension to use in developing…

Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

Directory of Open Access Journals (Sweden)

Aslı Albayrak

2014-09-01

Full Text Available In today’s, because of some reasons such as increase in disposable income, urbanization and decreasing time due to the education and work increase number of people eating in restaurants and depend ofthis,number of restaurant has increased with every passing day. That’s why ıt’s vitally important for a restaurant to meet the demands and expectations of customers and offer quality service for the survival. Therefore, the aim of this study was to identify gap between customers’ demands and expectation and correspondingly service quality in Turkish airline restaurants.Eight fast food restaurants in Istanbul Atatürk Airline were selected for this study. Questionnaires were used to collect data and 321 airline restaurant costumer responded to the questionnaire distributed between the months of February and May in 2014. For data analysis, frequency tables and t test were used. According to the results, when customers identify some service quality dimensions are sufficient, they identify other service quality dimensions inadequate.

Using DNA barcoding to track seafood mislabeling in Los Angeles restaurants.

Science.gov (United States)

Willette, Demian A; Simmonds, Sara E; Cheng, Samantha H; Esteves, Sofia; Kane, Tonya L; Nuetzel, Hayley; Pilaud, Nicholas; Rachmawati, Rita; Barber, Paul H

2017-10-01

Seafood mislabeling is common in both domestic and international markets. Studies on seafood fraud often report high rates of mislabeling (e.g., >70%), but these studies have been limited to a single sampling year, which means it is difficult to assess the impact of stricter governmental truth-in-labeling regulations. We used DNA barcoding to assess seafood labeling in 26 sushi restaurants in Los Angeles over 4 years. Seafood from 3 high-end grocery stores were also sampled (n = 16) in 2014. We ordered 9 common sushi fish from menus, preserved tissue samples in 95% ethanol, extracted the genomic DNA, amplified and sequenced a portion of the mtDNA COI gene, and identified the resulting sequence to known fish sequences from the National Center for Biotechnology Information nucleotide database. We compared DNA results with the U.S. Food and Drug Administration (FDA) list of acceptable market names and retail names. We considered sushi-sample labels that were inconsistent with FDA names mislabeled. Sushi restaurants had a consistently high percentage of mislabeling (47%; 151 of 323) from 2012 to 2015, yet mislabeling was not homogenous across species. Halibut, red snapper, yellowfin tuna, and yellowtail had consistently high (15%). All sampled sushi restaurants had at least one case of mislabeling. Mislabeling of sushi-grade fish from high-end grocery stores was also identified in red snapper, yellowfin tuna, and yellowtail, but at a slightly lower frequency (42%) than sushi restaurants. Despite increased regulatory measures and media attention, we found seafood mislabeling continues to be prevalent. © 2017 Society for Conservation Biology.

LIMITED RESTAURANT SERVICE: WHITSUNTIDE WEEKEND

CERN Multimedia

2003-01-01

Details of the arrangements to ensure the provision of a restaurant service during the Whitsuntide weekend are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30. DATE RESTAURANT No. Opening times Saturday, June 7 1 08h00 - 21h00 2 and 3 closed Sunday, June 8 1 08h00 - 21h00 2 and 3 closed Monday, June 9 1 08h00 - 21h00 2 and 3 closed SATELLITE CAFETERIAS (Bldgs. 30, 40, 54) and the KIOSK will be closed on 7, 8 and 9 June.

Organisational ecology in the Danish restaurant sector

DEFF Research Database (Denmark)

Hjalager, Anne Mette

2000-01-01

The article demonstrates the high rates of organisational turmoil in the restaurant sector. The intensity of natural selection depends mainly on the age and size of the enterprise. Affiliation with other enterprises increases the chances of survival, but only if there is a substantial number...... of units co-operating in a group. Surprisingly, the level of staff competence and managerial capacity - measured in quantitative terms - cannot explain the level of success or failure in the restaurant business to any significant degree. Organisational ecology, which constitutes the theoretical...... and methodological base of this article, is a promising research approach to tourism issues. The article, which focuses on explanations for the occurrence of life events in the restaurant sector, calls for more careful policy considerations than are often the case. In particular, human-resource- and labour...

MEASURING SERVICE QUALITY PERCEPTIONS OF THE CUSTOMERS OF RESTAURANTS IN PAKISTAN

Directory of Open Access Journals (Sweden)

Shahab Alam Malik

2015-11-01

Full Text Available This study aims to descriptively analyze different service quality attributes and ranking of services in renowned and successful restaurants. A sample of 407 customers of 10 reputed restaurants was gathered, operating in vicinity of twin cities of Islamabad and Rawalpindi of Pakistan, using abilingual survey instrument to measure service quality perceptions of customers.Five service quality attributes of restaurant staff, tips, tangibles, convenience, and food quality were used and their relationship with overall satisfaction was measured. Besides, key reasons to visit a restaurant were also inquired. Majority of the participants was comprised of private sector employees and students. Results of current study will be beneficial for the restaurants' managers in knowing customers evaluations and formulating future strategies accordingly.

Knowledge-based model of competition in restaurant industry: a qualitative study about culinary competence, creativity, and innovation in five full-service restaurants in Jakarta

OpenAIRE

NAPITUPULU JOSHUA H.; ASTUTI ENDANG SITI; HAMID DJAMHUR; RAHARDJO KUSDI

2016-01-01

The purpose of the study is to have an in-depth description in the form of the analysis of culinary competence, creativity and innovation that develops knowledge-based model of competence in full-service restaurant business. Studies on restaurant generally focused on customers more particularly customer’s satisfaction and loyalty, and very few studies discussed internal competitive factors in restaurant business. The study aims at filling out the research gap, using knowledge-based approach t...

Food allergy knowledge and attitude of restaurant personnel in Turkey.

Science.gov (United States)

Sogut, Ayhan; Kavut, Ayşe Baççıoğlu; Kartal, İbrahim; Beyhun, Ercument Nazim; Çayır, Atilla; Mutlu, Mehmet; Özkan, Behzat

2015-02-01

The incidence of food-induced allergic reactions is gradually increasing. Most of these allergic reactions occur in restaurants. Therefore, this study aims to investigate the awareness of restaurant personnel about food allergy. The training, knowledge levels on food allergy, and comfort level in providing safe food of 351 restaurant personnel in Erzurum Province, Turkey, were assessed through a face-to-face survey. Among the participants, 81.5% were male (mean age 28.5 ± 8.5 years). Among them, 17.1% were chefs, 11.1% managers, 5.7% owners, and 66.1% waiters. Food allergy training was reported by 17.1% of the participants. The rates of restaurant personnel who gave the correct answers to the 4 questionnaire items, "Customers with food allergies can safely consume a small amount of that food/Food allergic reaction can cause death/If a customer is having an allergic reaction, it is appropriate to immediately serve them water to 'dilute' the allergen/Removing an allergen from a finished meal (eg, taking off nuts) may be all that is necessary to provide a safe meal for an allergic customer," which measure food allergy knowledge levels, were 46.4%, 65.7%, 55.0%, and 65.7%, respectively. According to our study, there are gaps in the food allergy knowledge of restaurant personnel. Because preparing and serving safe meals to patients with food allergy in restaurants is important, the training of restaurant personnel in food allergy is necessary. © 2014 ARS-AAOA, LLC.

Public knowledge and attitudes regarding public health inspections of restaurants.

Science.gov (United States)

Jones, Timothy F; Grimm, Karen

2008-06-01

Foodborne diseases cause 76 million illnesses in the U.S. each year, and almost half of all money spent on food is spent in restaurants. Restaurant inspections are a critical public health intervention for the prevention of foodborne disease. A telephone survey of randomly selected Tennessee residents aged > or =18 was performed. Data were collected on respondents' demographics, knowledge, attitudes, and expectations regarding restaurant inspections. Of 2000 respondents, 97% were aware that restaurants are inspected regularly by the health department. More than half of the respondents believed that inspections should be performed at least 12 times per year; only one third were aware that inspections currently occur only twice per year in Tennessee. More than one third of the respondents considered an inspection score of > or =90 acceptable for a restaurant at which they would eat; the mean score in Tennessee is 82. When presented with a variety of scenarios, an overwhelming number of respondents felt that public health responses to safety violations should be far more draconian than they actually are. Survey answers did not differ consistently based on respondents' race, gender, or history of having worked in a restaurant. This study identified a number of public misconceptions and unrealistically high expectations of the public health restaurant-inspection system. It is important to improve consumers' understanding of inspection scores and the limitations of regulatory inspections, as well as the role of such inspections in disease prevention.

Effect of point-of-purchase calorie labeling on restaurant and cafeteria food choices: A review of the literature

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French Simone A

2008-10-01

Full Text Available Abstract Background Eating away from home has increased in prevalence among US adults and now comprises about 50% of food expenditures. Calorie labeling on chain restaurant menus is one specific policy that has been proposed to help consumers make better food choices at restaurants. The present review evaluates the available empirical literature on the effects of calorie information on food choices in restaurant and cafeteria settings. Methods Computer-assisted searches were conducted using the PUBMED database and the Google Scholar world wide web search engine to identify studies published in peer-review journals that evaluated calorie labeling of cafeteria or restaurant menu items. Studies that evaluated labeling only some menu items (e.g. low calorie foods only were excluded from the review since the influence of selective labeling may be different from that which may be expected from comprehensive labeling. Results Six studies were identified that met the selection criteria for this review. Results from five of these studies provide some evidence consistent with the hypothesis that calorie information may influence food choices in a cafeteria or restaurant setting. However, results from most of these studies suggest the effect may be weak or inconsistent. One study found no evidence of an effect of calorie labeling on food choices. Each of the studies had at least one major methodological shortcoming, pointing toward the need for better designed studies to more rigorously evaluate the influence of point-of-purchase calorie labeling on food choices. Conclusion More research is needed that meets minimum standards of methodological quality. Studies need to include behavioral outcomes such as food purchase and eating behaviors. Also, studies need to be implemented in realistic settings such as restaurants and cafeterias.

DETERMINANTS OF CONSUMER PREFERENCES IN ADDIS ABABA RESTAURANTS

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Dejene Mamo BEKANA

2010-01-01

Full Text Available This study was proposed to explore the determinants of consumer preferences in Addis Ababa restaurants. Using consumer behavior literatures and theories it was hypothesized that disposable income, price, quality, hygiene practices, friendliness of restaurant staff, safety of food and range or menu variety are important determinants of consumer choice for restaurants. Primary data were generated from 265 customers of 55 restaurants randomly selected with the use of questionnaire of which 258 of the questionnaire ended usable. The non parametric hypothesis testing statistical tool, chi –square tests, and measures of variation were used for statistical analysis purposes. The anticipation of the researcher was that the hypothesis testing results would be significant in parallel with the hypothesized facts. The findings of the research suggest that income has insignificant impact up on quality price trade of among consumers of different income categories. Other hypothesis associated with price, quality, friendliness of restaurant staff, quick table service and range or menu varieties are found to be statistically significant. Over all, the research results suggest that restaurateurs should design marketing strategy that integrates the attributes used in this study to satisfy the needs and wants of their customers and differentiation of their products and services on the basis of the variables scored as they are significant considerations by consumers.

Methodological Grounds of Managing Innovation Development of Restaurants

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Naidiuk V. S.

2013-12-01

Full Text Available The goal of the article lies in identification and further development of methodological grounds of managing the innovation development of restaurants. Based on the data of the critical analysis of existing scientific views on interpretation of the essence of the “managing innovation development of an enterprise” notion, the article conducts clarification of this definition. In the result of the study the article builds up a cause-effect diagram of solution of the problem of ensuring efficient management of the innovation development of a restaurant. The article develops a conceptual scheme of development and realisation of the strategy of innovation development in a restaurant. It experimentally confirms the hypothesis of availability of a very strong density of the feedback between resistance to innovation changes and a variable share of qualified personnel that is capable of permanent development (learning and generation of new ideas, in restaurants and builds a model of dependency between them. The prospects of further studies in this direction could become scientific studies directed at development of methodical approaches to identification of the level of innovation potential and assessment of efficiency of managing innovation development of different (by type, class, size, etc. restaurants. The obtained data could also be used for development of a new or improvement of the existing tools of strategic management of innovation development at the micro-level.

The Restaurant Manager/Headwaiter--A Professional Profile. Food and Beverage Service Level 2 Research Survey. A Report to the Curricula Advisory Committee

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National Craft Curricula and Certification Board for the Hotel, Catering and Tourism Industry, Dublin (Ireland).

This report profiles the activities and responsibilities of senior restaurant personnel (managers and headwaiters) in three industry sectors--hotels, upmarket restaurants, and popular/fast food outlets--in Ireland. It was commissioned by the National Craft Curricula and Certification Board in order to gather information that could be used for…

The Methodical Approach to the Cost-Accounting of the Restaurant Businesses with Catering Functions

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Yanchev Andrey V.

2017-05-01

Full Text Available The article considers the methodical aspects of cost-accounting for the operating activities of restaurant businesses, which organization is influenced by the chosen accounting method (trade, production, or trade and production. The essence of each of the methods has been analyzed and the expediency of the trade and production method in the cost-accounting system has been substantiated due to its most appropriateness for the particularities of activity of restaurant businesses with catering functions. It has been proposed to use a model for methodical support of cost-accounting for restaurant businesses, which will provide to obtain detailed information on the costs by the analytical attributes required by the users of enterprise, for each process of its activity. Emphasis is placed on the logistics costs, which are characteristic of catering businesses with catering functions and need to be reflected in the accounting. A methodical approach to the accounting of logistics costs in terms of business processes for the efficient management of such costs is recommended.

Enteric pathogen sampling of tourist restaurants in Bangkok, Thailand.

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Teague, Nathan S; Srijan, Apichai; Wongstitwilairoong, Boonchai; Poramathikul, Kamonporn; Champathai, Thanaporn; Ruksasiri, Supaporn; Pavlin, Julie; Mason, Carl J

2010-01-01

Travelers' diarrhea (TD) is the most prevalent disorder affecting travelers to developing countries. Thailand is considered "moderately risky" for TD acquisition, but the risk by city visited or behavior of the visitor has yet to be definitely defined. Restaurant eating is consistently associated with the acquisition of diarrhea while traveling, and pathogen-free meals serve as a marker of public health success. This study seeks to ascertain a traveler's risk of exposure to certain bacterial gastric pathogens while eating at Bangkok restaurants recommended in popular tourist guide books. A cross-sectional tourist restaurant survey was conducted. Thirty-five restaurants recommended in the two top selling Bangkok guidebooks on Amazon.com were sampled for bacterial pathogens known to cause diarrhea in Thailand, namely Salmonella, Campylobacter, and Arcobacter (a Campylobacter-like organism). A total of 70 samples from two meals at each restaurant were obtained. Suspected bacterial pathogens were isolated by differential culture and tested for antibiotic resistance. Salmonella group E was isolated from one meal (2%), and Arcobacter butzleri from nine meals (13%). Campylobacter spp. were not found. The large majority of A butzleri isolates were resistant to azithromycin but susceptible to ciprofloxacin and an aminoglycoside. A traveler's risk of exposure to established bacterial pathogens, Salmonella and Campylobacter, by eating in recommended restaurants is small. Arcobacter butzleri exposure risk is 13% per meal eaten, and rises to 75% when 10 meals are eaten. All restaurants, regardless of price, appear to be equally "risky." Current evidence points to Arcobacter being pathogenic in humans; however, further research is needed to conclusively define pathogenicity. Routine prophylaxis for diarrhea is not recommended; however, travelers should be aware of the risk and come prepared with adequate and appropriate self-treatment medications.

Do smoke-free laws affect revenues in pubs and restaurants?

Science.gov (United States)

Melberg, Hans Olav; Lund, Karl E

2012-02-01

In the debate about laws regulating smoking in restaurants and pubs, there has been some controversy as to whether smoke-free laws would reduce revenues in the hospitality industry. Norway presents an interesting case for three reasons. First, it was among the first countries to implement smoke-free laws, so it is possible to assess the long-term effects. Second, it has a cold climate so if there is a negative effect on revenue one would expect to find it in Norway. Third, the data from Norway are detailed enough to distinguish between revenue from pubs and restaurants. Autoregressive integrated moving average (ARIMA) intervention analysis of bi-monthly observations of revenues in restaurants and pubs show that the law did not have a statistically significant long-term effect on revenue in restaurants or on restaurant revenue as a share of personal consumption. Similar analysis for pubs shows that there was no significant long-run effect on pub revenue.

Application for Suggesting Restaurants Using Clustering Algorithms

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Iulia Alexandra IANCU

2014-10-01

Full Text Available The aim of this article is to present an application whose purpose is to make suggestions of restaurants to users. The application uses as input the descriptions of restaurants, reviews, user reviews available on the specialized Internet sites and blogs. In the application there are used processing techniques of natural language implemented using parsers, clustering algorithms and techniques for data collection from the Internet through web crawlers.

Profit by conserving energy in your restaurant

Energy Technology Data Exchange (ETDEWEB)

1981-01-01

This manual is aimed at the Canadian restaurant sector with a view of promoting sound energy conservation practices. Monitoring is recommended to identify energy consumption and measure results of a conservation effects. These efforts can be done with respect to selection, operation, and maintenance of restaurant equipment used in food preparation, HVAC systems, refrigeration, water heating, and lighting. Overall building design and planning of new installations are also considered. 27 figs.

29 CFR 779.386 - Restaurants may qualify as exempt 13(a)(2) establishments.

Science.gov (United States)

2010-07-01

... 29 Labor 3 2010-07-01 2010-07-01 false Restaurants may qualify as exempt 13(a)(2) establishments... Service Establishments Restaurants and Establishments Providing Food and Beverage Service § 779.386 Restaurants may qualify as exempt 13(a)(2) establishments. (a) A restaurant may qualify as an exempt retail or...

Smoking ban in all restaurants and cafeterias on the CERN site

CERN Multimedia

CSR

2006-01-01

In 2005 the SCC decided that there would be a total smoking ban in all restaurants and satellite cafeterias on the CERN site, except for the designated area in Restaurant No.1. Unfortunately, it seems that this ban is often over-looked, resulting in an unhealthy and unpleasant environment for the users and staff of these facilities. You are asked to respect this ban and are reminded that smoking is only permitted in the room in Restaurant 1 specially installed for this purpose. The CSR Restaurant Monitoring Committee

Restaurant opening hours during the Jeûne Genevois weekend

CERN Multimedia

2013-01-01

Restaurant No. 1: open on Thursday, 5 September from 7.00 a.m. until 10.00 p.m. (hot meals served 11.30 a.m. to 2.00 p.m. and 6.30 p.m. to 8.00 p.m.) and open normal hours on Friday, 6 September.   Restaurant No. 2: closed Thursday, 5 and Friday, 6 September.   Restaurant No. 3: closed Thursday, 5 and Friday, 6 September.

The Vital Components of Restaurant Quality that Affect Guest Satisfaction

OpenAIRE

Snježana Gagić; Dragan Tešanović; Ana Jovičić

2013-01-01

Nowadays, the trend of dining in restaurants has become quite prominent in Serbia. Frequent restaurant visits are not only the reflection of satisfying hedonistic needs, but also the result of increasing number of single-person households as well as adjustment to the European business hours.In an increasingly competitive environment, restaurants must be focused on guests using marketing concepts that identify their needs thus leading to their satisfaction and inc...

Attitudes towards passive smoking at restaurants and effects of the provision of information: A comparison between smokers and non-smokers via a web survey.

Science.gov (United States)

Yoshikawa, Reiko; Igarashi, Ataru; Goto, Rei; Suwa, Kiyomi

2017-01-01

Objectives　Our objectives were to conduct a web-based survey using adult participants to investigate 1) differences in attitudes towards smoking in the presence of non-smokers between smokers and non-smokers and 2) the potential impact of knowledge regarding the harmful effects of smoking and secondhand smoke (SHS) on smoker behavior in a restaurant.Method　Japanese smokers and non-smokers aged 20 to 69 were separately sampled and both groups were randomly allocated to either a knowledge group or a control group. The participants were asked to complete an online questionnaire to capture their attitudes and how they think they would behave in a restaurant where it was not clear whether smoking is prohibited or not. Data were analyzed using a t-test for numerical variables and a χ 2 test for categorical variables. Logistic regression analysis was also conducted to elucidate the factors influencing the smoking behavior near non-smokers.Results　Overall, 2,157 participants were surveyed (smokers, n=1,084; non-smokers, n=1,073). Among smokers who intended to smoke in the restaurant, 24.8% answered that they would ask for permission from nearby persons before lighting up. However, only 2.8% of non-smokers had ever actually been asked for such permission. The percentage of smokers who would smoke in the restaurant was significantly lower in the knowledge group (16.4%) than the control group (22.8%). The most common reason for refraining from smoking was a lack of an ashtray on the table in both groups. Among the non-smokers, 37.4% of the knowledge group and 27.6% of the control group answered that they did not like nearby smoking. A multiple logistic regression analysis revealed that smoking in restaurants was significantly associated with nicotine dependence, household income, pregnancy, smoking place in the home, age, and SHS knowledge.Conclusion　This study suggested that most non-smokers do not inform smokers that they do not like nearby smoking. It was also

Kolkata Paise Restaurant Problem and the Cyclically Fair Norm

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Banerjee, Priyodorshi; Mitra, Manipushpak; Mukherjee, Conan

In this paper we revisit the Kolkata Paise Restaurant problem by allowing for a more general (but common) preference of the n customers defined over the set of n restaurants. This generalization allows for the possibility that each pure strategy Nash equilibrium differs from the Pareto efficient allocation. By assuming that n is small and by allowing for mutual interaction across all customers we design strategies to sustain cyclically fair norm as a sub-game perfect equilibrium of the Kolkata Paise Restaurant problem. We have a cyclically fair norm if n strategically different Pareto efficient strategies are sequentially sustained in a way such that each customer gets serviced in all the n restaurants exactly once between periods 1 and n and then again the same process is repeated between periods (n+1) and 2n and so on.

RESTAURANT AND CAFETERIA SERVICES ARRANGEMENTS FOR 1 MAY 2002

CERN Document Server

Restaurant Supervisory Committee

2002-01-01

1. Restaurants As Wednesday 1 May is an official CERN holiday, restaurants no. 2 (DSR: bldg. 504 - Meyrin) and no. 3 (Avenance: bldg. 866 - Prévessin) will be closed as from Tuesda 30 April at 18h00. They will reopen on Thursday 2 May at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On 1 May, a limited service will be provided by restaurant no. 1 (COOP: bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Decentralised services No decentralised services (satellite cafétérias etc.) will operate. 3. Newspaper stand The newspaper kiosque in building 501 will be closed. Restaurant Supervisory Committee, tel. 77551

Safety criteria for the acquisition of meat in Brazilian University restaurants

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Marizete Oliveira de Mesquita

2014-03-01

Full Text Available The present study's objective was to analyze the procedures aimed at guaranteeing sanitary conditions when acquiring meat. The study was conducted with university restaurants of the Federal Institutions of Higher Education (IFES located in the five regions of Brazil. Data were collected using a questionnaire and an evaluation list, which was available online to restaurant professionals. The results showed that restaurants chose one or two types of meat, the most frequent of which were beef and chicken. In restaurants managed by the IFES, the acquisition of raw material occurred by bidding. For vendor selection, the restaurants required product registration with the Inspection Service and requested regulation of the supplier by the Health Surveillance. Monitoring was carried out through a technical visit to the supplier and a review of the past records of the supplier. A higher percentage of restaurants in the Southeast region met appropriate sanitary and hygienic criteria for the receipt of meat, followed by the South, Midwest, Northeast and North. We conclude that restaurants meet most of the safety criteria set in the legislation. However, some weaknesses are evident in the physical and functional structure, the system of transportation of raw material and the records of control measures at the place of reception.

Guess who's not coming to dinner? Evaluating online restaurant reservations for disease surveillance.

Science.gov (United States)

Nsoesie, Elaine O; Buckeridge, David L; Brownstein, John S

2014-01-22

Alternative data sources are used increasingly to augment traditional public health surveillance systems. Examples include over-the-counter medication sales and school absenteeism. We sought to determine if an increase in restaurant table availabilities was associated with an increase in disease incidence, specifically influenza-like illness (ILI). Restaurant table availability was monitored using OpenTable, an online restaurant table reservation site. A daily search was performed for restaurants with available tables for 2 at the hour and at half past the hour for 22 distinct times: between 11:00 am-3:30 pm for lunch and between 6:00-11:30 PM for dinner. In the United States, we examined table availability for restaurants in Boston, Atlanta, Baltimore, and Miami. For Mexico, we studied table availabilities in Cancun, Mexico City, Puebla, Monterrey, and Guadalajara. Time series of restaurant use was compared with Google Flu Trends and ILI at the state and national levels for the United States and Mexico using the cross-correlation function. Differences in restaurant use were observed across sampling times and regions. We also noted similarities in time series trends between data on influenza activity and restaurant use. In some settings, significant correlations greater than 70% were noted between data on restaurant use and ILI trends. This study introduces and demonstrates the potential value of restaurant use data for event surveillance.

Accuracy of stated energy contents of restaurant foods in a multi-site study

Science.gov (United States)

Context National recommendations for prevention and treatment of obesity emphasize reducing energy intake. Foods purchased in restaurants provide approximately 35% of daily energy intake, but the accuracy of information on the energy contents of these foods is unknown. Objective To examine the a...

Accuracy of Stated Energy Contents of Restaurant Foods

Science.gov (United States)

Urban, Lorien E.; McCrory, Megan A.; Dallal, Gerard E.; Das, Sai Krupa; Saltzman, Edward; Weber, Judith L.; Roberts, Susan B.

2015-01-01

Context National recommendations for the prevention and treatment of obesity emphasize reducing energy intake. Foods purchased in restaurants provide approximately 35% of the daily energy intake in US individuals but the accuracy of the energy contents listed for these foods is unknown. Objective To examine the accuracy of stated energy contents of foods purchased in restaurants. Design and Setting A validated bomb calorimetry technique was used to measure dietary energy in food from 42 restaurants, comprising 269 total food items and 242 unique foods. The restaurants and foods were randomly selected from quick-serve and sit-down restaurants in Massachusetts, Arkansas, and Indiana between January and June 2010. Main Outcome Measure The difference between restaurant-stated and laboratory-measured energy contents, which were corrected for standard metabolizable energy conversion factors. Results The absolute stated energy contents were not significantly different from the absolute measured energy contents overall (difference of 10 kcal/portion; 95% confidence interval [CI], −15 to 34 kcal/portion; P=.52); however, the stated energy contents of individual foods were variable relative to the measured energy contents. Of the 269 food items, 50 (19%) contained measured energy contents of at least 100 kcal/portion more than the stated energy contents. Of the 10% of foods with the highest excess energy in the initial sampling, 13 of 17 were available for a second sampling. In the first analysis, these foods contained average measured energy contents of 289 kcal/portion (95% CI, 186 to 392 kcal/portion) more than the stated energy contents; in the second analysis, these foods contained average measured energy contents of 258 kcal/portion (95% CI, 154 to 361 kcal/portion) more than the stated energy contents (Prestaurant foods were accurate overall. However, there was substantial inaccuracy for some individual foods, with understated energy contents for those with lower

ALA Conference 2009: The Second City's Newest Restaurants

Science.gov (United States)

Daugherty, Robert Allen

2009-01-01

In this article, the author lists some of his favorites among Chicago's new restaurants. Most of the restaurants listed are easily accessible from the conference hotels by foot, taxi, or public transportation. The Chicago Transit Authority's (CTA) helpful trip planner can be used to determine the quickest and easiest routes. The price guide is…

Consumer satisfaction and dissatisfaction of upscale restaurant dining :a two dimensional approach

OpenAIRE

Sun, Lou-Hon

1994-01-01

Dining out is one of the most popular leisure activities in developed countries. A review of the studies on consumer satisfaction and dissatisfaction (CS/D) in restaurant dining indicates that the majority of restaurant management literature deals with the product/service dimension of restaurant dining and that the leisure dimension of restaurant dining has not been explored. This study was approached with a desire to combine the knowledge from leisure, tourism, marketing, and service managem...

Promoting the selection of healthy food through menu item description in a family-style restaurant.

Science.gov (United States)

Colby, J J; Elder, J P; Peterson, G; Knisley, P M; Carleton, R A

1987-01-01

We describe an attempt to influence the selection of menu items in a family-style restaurant. Three different messages, varying in content and emphasis, were used to promote one food special each intervention day. One message emphasized that the specials were particularly healthful, being relatively low in fat, sodium, and cholesterol. A second message stressed flavor and added that the choice was healthful. A third, nonspecific message made no mention of taste or health factors, but simply noted that there was a daily special. Results indicated that restaurant patrons selected healthful specials when the message noted that the choice was healthful but emphasized flavor. Patrons were apparently more open to information about the palatability of the food than its healthfulness per se. These results have implications for point-of-purchase health promotion efforts in general, especially those involving food-labeling programs in restaurants and grocery stores.

The use of analytical procedures in the internal audit of the restaurant business expenses

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T.Yu. Kopotienko

2015-06-01

Full Text Available The important task of carrying out the internal audit of expenses is to get the sufficient and reliable audit evidence. This can be achieved by using the analytical procedures in the audit process. The identification of the analytical procedures with the financial analysis of the business activities prevents from the efficient usage of them in the internal audit of the restaurant business expenses. The knowledge of internal auditors about the instructional techniques of analytical procedures and their tasks, depending on the verification steps are insufficient. The purpose of the article is the developing the methods of the internal audit of the restaurant business expenses based on an integrated application of analytical procedures. The nature and purpose of analytical procedures have been investigated in the article. It have been identified the factors influencing on auditor’s decision about the choice of analytical procedures complex. It was recommended to identify among them the purpose of analytical procedures, the type and structure of the enterprise, the source of the available information, the existence of financial and non-financial information, reliability and comparability of the available information. It have been identified the tasks of analytical procedures, depending on the verification steps. It was offered the analytical procedures complex as a part of internal audit of the restaurant business expenses. This complex contains a list of the analytical procedures, instructional techniques of analysis that are used in the appropriate procedure and the brief overview of the content of procedure.

Reducing sodium across the board: a pilot program in Schenectady County independent restaurants.

Science.gov (United States)

Schuldt, June; Levings, Jessica Lee; Kahn-Marshall, Jennifer; Hunt, Glynnis; Mugavero, Kristy; Gunn, Janelle Peralez

2014-01-01

Excess sodium intake can lead to increased blood pressure. Restaurant foods contribute nearly a quarter of the sodium consumed in the American diet. The objective of the pilot project was to develop and implement in collaboration with independent restaurants a tool, the Restaurant Assessment Tool and Evaluation (RATE), to assess efforts to reduce sodium in independent restaurants and measure changes over time in food preparation categories, including menu, cooking techniques, and products. Twelve independent restaurants in Schenectady County, New York, voluntarily participated. From initial assessment to a 6-month follow-up assessment using the RATE, 11 restaurants showed improvement in the cooking category, 9 showed improvement in the menu category, and 7 showed improvement in the product category. Menu analysis conducted by the Schenectady County Health Department staff suggested that reported sodium-reduction strategies might have affected approximately 25% of the restaurant menu items. The findings from this project suggest that a facilitated assessment, such as the RATE, can provide a useful platform for independent restaurant owners and public health practitioners to discuss and encourage sodium reduction. The RATE also provides opportunities to build and strengthen relationships between public health care practitioners and independent restaurant owners, which may help sustain the positive changes made.

More than Food and Drink: Careers in Restaurants

Science.gov (United States)

Liming, Drew

2009-01-01

In restaurants, the food's the thing. But the drinks, presentation, service, and ambiance are important, too. And it's up to restaurant workers to provide diners with a square meal that's well rounded. The hard work of the kitchen, bar, and dining-room staff gets food and drink from menu to mouth. Some of the more visible workers may include…

The Application of Activity-based Costing (ABC) and Job Order Costing (JOC) at Wisata Bahari Restaurant Manado

OpenAIRE

Pangemanan, Sifrid; Ramintang, Jessica

2016-01-01

ABC is used to determine more accurate product costs by tracing activities required, especially for the purpose of decision making. ABC can show to management about the high cost of low-volume products. Smokie Crab and Grilled Squid from Wisata Bahari Restaurant, Manado, are the sample. The purpose of this research is make more accurate calculation of the cost, which can provide information on the cost of production is more clear for owner of Wisata Bahari Restaurant Manado, so as to obtain ...

A "Democratization" of Markets? Online Consumer Reviews in the Restaurant Industry

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Kevin Mellet

2014-05-01

Full Text Available This article examines the promise of market democratization conveyed by consumer rating and review websites in the restaurant industry. Based on interviews with website administrators and data from the main French platforms, we show that review websites contribute to the democratization of restaurant criticism, which first started in the 1970s, both by including a greater variety of restaurants in the reviews, and by broadening participation, opening restaurant reviewing to all. However, this twofold democratic ambition conflicts with the need to produce fair and helpful recommendations, leading review websites to seek compromises between these two dimensions.

THE MARKETING PLAN FOR WEIDUOLIYA WESTERN-STYLED RESTAURANT IN CHENGDE

OpenAIRE

WANG, Jingwen

2013-01-01

This bachelor thesis is done for the academic study on International Business and Marketing Logistic at Satakunta University of Applied Sciences (SAMK) in Finland. The purpose of this study is to create a marketing plan for Weiduoliya western-styled restaurant in Chengde, China. The author has seen the massive growth in foreign res-taurants business over the past five years in China. This marketing plan is to support running student’s own restaurant business after her graduation. The auth...

Evaluation of Customer Satisfaction with Restaurant Services with ACSI Application

OpenAIRE

Derli Luís Angnes; Carlos Alberto Mello Moyano; Jorge Francisco Bertinetti Lengler

2015-01-01

Brazil has more than a million bars and restaurants, which are responsible for about 40% of the tourism GDP of the country. Restaurants are business organizations in the gastronomy and service sectors that besides providing individual satisfaction and social life are of great importance for people’s health. The main objective of this study was to validate a model for the customer satisfaction related to the service attributes in restaurants. The American Customer Satisfaction Index (ACSI) wa...

Media Outlet and Consumer Reactions to Promotional Activities of the Choose Health LA Restaurants Program in Los Angeles County.

Science.gov (United States)

Gase, Lauren N; Montes, Christine; Robles, Brenda; Tyree, Rachel; Kuo, Tony

2016-01-01

This study sought to assess promotional activities undertaken to raise public awareness of the Choose Health LA Restaurants program in Los Angeles County, an environmental change strategy that recognizes restaurants for offering reduced-size and healthier menu options. We used multiple methods to assess public awareness of and reactions to the promotional activities, including an assessment of the reach of core promotional activities, a content analysis of earned media, and an Internet panel survey. The study was conducted in Los Angeles County, home to more than 10 million residents. An online survey firm recruited participants for an Internet panel survey; to facilitate generalization of results to the county's population, statistical weights were applied to analyses of the survey data. Promotional activities to raise awareness of the program included community engagement, in-store promotion, and a media campaign. Outcomes included media impressions, the number of people who reported seeing the Choose Health LA Restaurants logo, and a description of the themes present in earned media. Collectively, paid media outlets reported 335 587 229 total impressions. The Internet panel survey showed that 12% of people reported seeing the program logo. Common themes in earned media included the Choose Health LA Restaurants program aims to provide restaurant patrons with more choices, represents a new opportunity for restaurants and public health to work together, will benefit participating restaurants, and will positively impact health. Promotional activities for the Choose Health LA Restaurants program achieved modest reach and positive reactions from media outlets and consumers. The program strategy and lessons learned can help inform present and future efforts to combine environmental and individually focused strategies that target key influences of consumer food selection.

Cooking smoke and respiratory symptoms of restaurant workers in Thailand.

Science.gov (United States)

Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

2017-02-17

Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Pho sub-district of Phitsanulok, a province in Thailand. The standard questionnaire from the British Medical Research Council was used to collect data on chronic respiratory symptoms, including cough, phlegm, dyspnea, severe dyspnea, stuffy nose in the participating workers. Data on their health symptoms experienced in the past 30 days was also asked. A constructed questionnaire was used to collect exposure data, including type of job, time in the kitchen, the frequency of frying food, tears while cooking (TWC), the type of restaurant, fuel used for cooking, the size and location of the kitchen, and the exhaust system and ventilation. The prevalence of the symptoms was compared with those obtained from 395 controls, who were neighbors of the participants who do not work in a restaurant. In comparison to the control group, the restaurant workers had twice or more the prevalence on most of the chronic health symptoms. Men had a higher risk for "dyspnea", "stuffy nose" and "wheeze" while women had higher risk of "cough". A Rate Ratio (RR) of susceptibility was established, which ranged from 1.4 up to 9.9. The minimum RR was for women with "severe dyspnea" (RR of 1.4, 95%CI 0.8, 2.5) while the men showed the maximum RR of 9.9 (95%CI 4.5-22.0) for "wheeze". Possible risk factors identified were job description, job period, size of restaurant, kitchen location, type of cooking oil, hours of stay in the kitchen area, number of fry dishes prepared, frequency of occurrence of TWC, and additional cooking at

RESTAURANT and CAFETERIA SERVICES: ARRANGEMENTS for MAY 1st, 2003

CERN Document Server

2003-01-01

1. Restaurants As Thursday, May 1st, is an official CERN holiday, restaurants no. 2 (DSR : Bldg. 504 - Meyrin) and no. 3 (Avenance : Bldg. 866 - Prévessin) will be closed as from Wednesday, April 30 at 18h00. They will reopen on Friday, May 2nd at 6h30 (rest. no. 2) and at 7h00 (rest. no. 3). On May 1st, a limited service will be provided by restaurant no. 1 (COOP : Bldg. 501 - Meyrin) from 8h00 to 21h00 with hot meals served from 11h30 to 14h00 and from 18h00 to 19h30. 2. Newspaper stand The newspaper kiosque run by restaurant no. 1 in building 501 will be closed. 3. Decentralised services No decentralised services (satellite cafétérias etc.) will operate on May 1st, but will resume their normal activites on Friday, May 2nd, except for those dependent on restaurant no. 3 (Prévessin site) which will not reopen until Monday, May 5, 2003.

Knowledge, perceptions, and behaviors related to salt use among Philadelphia Chinese take-out restaurant owners and chefs.

Science.gov (United States)

Ma, Grace X; Shive, Steve; Zhang, Yolanda; Aquilante, Jennifer; Tan, Yin; Zhao, Mei; Solomon, Sara; Zhu, Steven; Toubbeh, Jamil; Colby, Lisa; Mallya, Giridhar; Zeng, Qiaoling

2014-09-01

Most of the sodium Americans consume comes from processed and restaurant foods. An upstream global strategy to promote health is to work with local restaurants to reduce sodium content in their food offerings, while accounting for food taste and economic considerations. In urban communities, Chinese take-out restaurants serve meals with large amounts of sodium and are clustered in low-income, racial/ethnic minority communities with a high prevalence of hypertension. The objective of this study is to assess baseline knowledge, attitudes, and behaviors related to sodium use/consumption among Chinese take-out owners and chefs recruited to participate in the Philadelphia Healthy Chinese Take-Out Initiative. A cross-sectional study of 221 Chinese take-out restaurants was conducted from August 2012 to February 2013. Items measured knowledge, attitudes, and behaviors related to salt use, salt consumption, and health. Most owners/chefs knew that excess sodium consumption contributes to high blood pressure but were less aware of other health effects and of major sources of sodium in the U.S. diet. The majority were willing and able to reduce sodium content in meals if customer demand could be maintained, and they desired training in food preparation, procurement, and marketing. Findings show a need to provide education, strategies, and support to Chinese take-out owners/chefs in preparing low-salt dishes. The results of this and future studies to reduce sodium content in meals by working with restaurant owners and chefs have global health promotion implications. © 2014 Society for Public Health Education.

Assessing the Consumer Food Environment in Restaurants by Neighbourhood Distress Level across Saskatoon, Saskatchewan.

Science.gov (United States)

Wang, Jin; Engler-Stringer, Rachel; Muhajarine, Nazeem

2016-03-01

To assess the consumer food environment in restaurants in Saskatoon, using the Nutrition Environment Measures Survey for Restaurants (NEMS-R), to examine differences by neighbourhood distress level and to reflect on the need for further refinement of the assessment of restaurant consumer food environments. Neighbourhoods were classified as low, middle, or high distress level based on the socioeconomic indicators (income, employment, and education) in the Material Deprivation Index. Differences in restaurant consumer food environments, indicated by mean NEMS-R total and sub-scores, were examined by various restaurant categories and by varying neighbourhood distress levels. Chain coffee shops and pita and sandwich restaurants had higher NEMS-R totals and "Healthy Entrées" sub-scores; however, burger and chicken restaurants and pizza restaurants had more barriers to healthful eating. Although restaurants in lower distress level neighbourhoods generally rated healthier (higher NEMS-R scores), only a few measures (such as "Facilitators" and "Barriers") significantly differed by neighbourhood distress level. The findings highlight the importance of developing interventions to improve restaurant consumer food environments, especially in neighbourhoods with higher distress levels. The results suggest that reliable measures of the consumer food environment could be developed beginning with what can be measured by NEMS-R.

Operational Efficiency And Customer Satisfaction of Restaurants: Basis For Business Operation Enhancement

Directory of Open Access Journals (Sweden)

Annie Gay Barlan-Espino

2017-02-01

Full Text Available Restaurants’ primary objective is to provide comfort and satisfaction to guest without compromising the operational efficiency of the business. This research aimed to determine the operational efficiency and customer satisfaction of restaurants as a basis for business operation enhancement. Specifically to determine the operational efficiency of the restaurant in terms of kitchen operations and dining operations and the level of customer satisfaction of the restaurant business in terms of: Product, Policies, People, Processes and Proactivity as well as the problems encountered by the restaurant in their operation and customer service. Descriptive research design was used with managers and customers as respondents of the study. It was concluded that majority of the restaurants are operating for more than a year with sufficient number of employees having enough seating capacity that accommodate large volume of customers. Restaurants are efficient on the aspect of kitchen and dining operations and sometimes encountered problems. Customers are satisfied in terms of 5 P’s. It was found out that there is no significant difference in the operational efficiency of restaurant when grouped according to profile variables. An action plan for continuous business operation enhancement on operational efficiency and customer satisfaction was proposed.

RESTAURANT No. 1 (building 501 - Meyrin site)

CERN Multimedia

2005-01-01

Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

RESTAURANT No. 1 (building 501 - Meyrin site)

CERN Multimedia

2004-01-01

Opening times in January - February 2005 Customers are kindly requested to note the modified opening times of restaurant no. 1 and the adjoining newspaper stand from Monday 3 January to Sunday 27 February 2005: Kiosque from Monday to Friday 07:30 - 17:00 Restaurant from Monday to Friday 07:00 - 23:00 Saturday / Sunday 08:00 - 21:00 Hot meals will be served between 11:30 and 14:00, then from 18:00 to 19:30.

Evaluating the use of in-store measures in retail food stores and restaurants in Brazil

Science.gov (United States)

Duran, Ana Clara; Lock, Karen; Latorre, Maria do Rosario D O; Jaime, Patricia Constante

2015-01-01

ABSTRACT OBJECTIVE To assess inter-rater reliability, test-retest reliability, and construct validity of retail food store, open-air food market, and restaurant observation tools adapted to the Brazilian urban context. METHODS This study is part of a cross-sectional observation survey conducted in 13 districts across the city of Sao Paulo, Brazil in 2010-2011. Food store and restaurant observational tools were developed based on previously available tools, and then tested it. They included measures on the availability, variety, quality, pricing, and promotion of fruits and vegetables and ultra-processed foods. We used Kappa statistics and intra-class correlation coefficients to assess inter-rater and test-retest reliabilities in samples of 142 restaurants, 97 retail food stores (including open-air food markets), and of 62 restaurants and 45 retail food stores (including open-air food markets), respectively. Construct validity as the tool’s abilities to discriminate based on store types and different income contexts were assessed in the entire sample: 305 retail food stores, 8 fruits and vegetable markets, and 472 restaurants. RESULTS Inter-rater and test-retest reliability were generally high, with most Kappa values greater than 0.70 (range 0.49-1.00). Both tools discriminated between store types and neighborhoods with different median income. Fruits and vegetables were more likely to be found in middle to higher-income neighborhoods, while soda, fruit-flavored drink mixes, cookies, and chips were cheaper and more likely to be found in lower-income neighborhoods. CONCLUSIONS The measures were reliable and able to reveal significant differences across store types and different contexts. Although some items may require revision, results suggest that the tools may be used to reliably measure the food stores and restaurant food environment in urban settings of middle-income countries. Such studies can help .inform health promotion interventions and policies in these

CERN restaurants: opening hours during summer

CERN Document Server

2016-01-01

In the summer, the three CERN restaurants remain open during their usual hours. On Monday 1st August and Thursday 8 September, the Restaurant 1 will be open from 7:00 a.m. to 10:00 p.m.   The satellites will be open as follows: Building 6: normal hours Building 13: normal hours Building 30: normal hours Building 40: closing at 4:30 p.m. instead of 5:00 pm Building 54: normal hours in July, closed in August Building 864: normal hours Building 865: normal hours Building 774: normal hours

Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998-2013.

Science.gov (United States)

Angelo, K M; Nisler, A L; Hall, A J; Brown, L G; Gould, L H

2017-02-01

Although contamination of food can occur at any point from farm to table, restaurant food workers are a common source of foodborne illness. We describe the characteristics of restaurant-associated foodborne disease outbreaks and explore the role of food workers by analysing outbreaks associated with restaurants from 1998 to 2013 reported to the Centers for Disease Control and Prevention's Foodborne Disease Outbreak Surveillance System. We identified 9788 restaurant-associated outbreaks. The median annual number of outbreaks was 620 (interquartile range 618-629). In 3072 outbreaks with a single confirmed aetiology reported, norovirus caused the largest number of outbreaks (1425, 46%). Of outbreaks with a single food reported and a confirmed aetiology, fish (254 outbreaks, 34%) was most commonly implicated, and these outbreaks were commonly caused by scombroid toxin (219 outbreaks, 86% of fish outbreaks). Most outbreaks (79%) occurred at sit-down establishments. The most commonly reported contributing factors were those related to food handling and preparation practices in the restaurant (2955 outbreaks, 61%). Food workers contributed to 2415 (25%) outbreaks. Knowledge of the foods, aetiologies, and contributing factors that result in foodborne disease restaurant outbreaks can help guide efforts to prevent foodborne illness.

Kolkata Restaurant Problem as a Generalised El Farol Bar Problem

Science.gov (United States)

Chakrabarti, Bikas K.

Generalisation of the El Farol bar problem to that of many bars here leads to the Kolkata restaurant problem, where the decision to go to any restaurant or not is much simpler (depending on the previous experience of course, as in the El Farol bar problem). This generalised problem can be exactly analysed in some limiting cases discussed here. The fluctuation in the restaurant service can be shown to have precisely an inverse cubic behavior, as widely seen in the stock market fluctuations.

Ljubljana quality selection (LQS) - innovative case of restaurant assessment system

OpenAIRE

Maja Uran Maravić; Daniela Gračan; Zrinka Zadel

2014-01-01

The purpose – The purpose of this paper is to briefly present the most well-known restaurant assessment systems where restaurant are assessed by experts. The aim is to highlight the strengths and weaknesses of each system. Design –The special focus is to give answers on questions: how are the restaurants assessed by experts, which are the elements and standards of assessment and whether they are consistent with the quality dimensions as advocated in the theory of service quality. Methodology ...

Cooking smoke and respiratory symptoms of restaurant workers in Thailand

OpenAIRE

Juntarawijit, Chudchawal; Juntarawijit, Yuwayong

2017-01-01

Background Restaurant workers are at risk from exposure to toxic compounds from burning of fuel and fumes from cooking. However, the literature is almost silent on the issue. What discussion that can be found in the literature focuses on the potential effects from biomass smoke exposure in the home kitchen, and does not address the problem as occurring in the workplace, particularly in restaurants. Methods This was a cross-sectional survey of 224 worker from 142 food restaurants in the Tha Ph...

Smoking status and associated factors among male Chinese restaurant workers in metropolitan Sydney.

Science.gov (United States)

Jiang, Wei; Leung, Brenda; Tam, Nancy; Xu, Huilan; Gleeson, Suzanne; Wen, Li Ming

2017-03-01

Issue addressed The smoking rate among male Chinese migrants in Australia is higher than among the general population. This study investigated the smoking rate of male Chinese restaurant workers in metropolitan Sydney, and explored factors associated with smoking and quitting. Methods A self-administered questionnaire survey was completed by Chinese workers in selected Chinese restaurants in metropolitan Sydney from October-December 2012. Eighty-nine Chinese restaurants were approached and 54 (61%) took part in the study. The questionnaire asked participants about their smoking status, knowledge of and attitudes to smoking and quitting as well as socio-demographic information. Multivariable logistic regression was built to assess the associated factors. Results Of the 382 participants who completed the survey, 171 (45%) were current smokers and 50% of current smokers wanted to quit smoking. Participants who spoke Mandarin, had lower English proficiency, did not realise environmental smoke harms children, did not prefer a smoke-free environment or had more than 50% of relatives or friends who smoked were more likely to be current smokers. Participants who were aged 18-29 years, did not understand the benefits of quitting smoking or did not prefer a smoke-free environment were less likely to want to quit. Conclusions Nearly 50% of male Chinese restaurant workers surveyed in this study were current smokers. Key factors associated with the participants' smoking or quitting status are: aged 18-29 years; speaking Mandarin; lower English literacy; and not knowing the dangers of smoking. So what? Tobacco control programs targetted at male Chinese restaurant workers that raise awareness of the harm caused by smoking and the benefits of quitting smoking are required to enhance intention to quit smoking within this population.

Inspection Frequency, Sociodemographic Factors, and Food Safety Violations in Chain and Nonchain Restaurants, Philadelphia, Pennsylvania, 2013-2014.

Science.gov (United States)

Leinwand, Sarah E; Glanz, Karen; Keenan, Brendan T; Branas, Charles C

We explored how restaurant inspection frequency and restaurant neighborhood sociodemographic characteristics are related to food safety inspection outcomes in chain and nonchain restaurants to better understand external factors that may influence inspection outcomes. We categorized the results of restaurant inspections in Philadelphia, Pennsylvania, in 2013 and 2014 by restaurant type (chain or nonchain), inspection frequency (1, 2, or ≥3 per 2-year study period), and violation type (total number of violations, foodborne-illness risk factor violation, or good retail practice violation). We collected 2013 US Census block group sociodemographic data for each restaurant neighborhood. We used nested mixed-effects regression analyses to determine the association between restaurant inspection frequency and inspection violations, as well as between inspection violations and restaurant neighborhood sociodemographic variables, stratified by restaurant type. Compared with nonchain restaurants, chain restaurants had significantly fewer total violations per inspection (mean [SD]: 6.5 [4.6] vs 9.6 [6.8] violations, P chain restaurants. For nonchain restaurants, a higher proportion of black residents in a restaurant neighborhood was associated with 0.6 ( P food safety inspection frequency, based on whether or not restaurants are part of chains, could reduce the frequency of violations, particularly in restaurants with the most violations.

Subjective evaluation of restaurant acoustics in a virtual sound environment

DEFF Research Database (Denmark)

Nielsen, Nicolaj Østergaard; Marschall, Marton; Santurette, Sébastien

2016-01-01

Many restaurants have smooth rigid surfaces made of wood, steel, glass, and concrete. This often results in a lack of sound absorption. Such restaurants are notorious for high sound noise levels during service that most owners actually desire for representing vibrant eating environments, although...... surveys report that noise complaints are on par with poor service. This study investigated the relation between objective acoustic parameters and subjective evaluation of acoustic comfort at five restaurants in terms of three parameters: noise annoyance, speech intelligibility, and privacy. At each...... location, customers filled out questionnaire surveys, acoustic parameters were measured, and recordings of restaurant acoustic scenes were obtained with a 64-channel spherical array. The acoustic scenes were reproduced in a virtual sound environment (VSE) with 64 loudspeakers placed in an anechoic room...

Smoking reduced in urban restaurants: the effect of Beijing Smoking Control Regulation.

Science.gov (United States)

Xiao, Lin; Jiang, Yuan; Liu, Xiurong; Li, Yuqin; Gan, Quan; Liu, Fan

2017-03-01

To evaluate the effectiveness of Beijing Smoking Control Regulation, occurrence of smoking in restaurants was compared before and after the law took effect. A cohort study design was used in a randomly selected sample of 176 restaurants in two districts of Beijing. Undercover visits were paid by investigators to the same restaurants at lunch or dinner time 5 months before the law took effect and 1-month after. The occurrence of smoking and presence of no-smoking signs were observed. Much less smoking was observed (14.8%) in restaurants compared to that before the law took effect (40.3%). The drop in smoking occurrence was more evident in open dining areas (from 32.4% to 5.1%) compared to the men's restrooms of the restaurants (23.8% to 18.8%). No intervention from restaurant staff was observed whenever smoking occurred. Posting of no-smoking signage increased considerably after the law came into effect (from 52.6% to 82.4%), but very few no-smoking signs included the symptom hotline number (38.5%) or the amount of penalty (5.6%). The Beijing Smoking Control Regulation achieved one of its intended goals of reducing smoking occurrences in restaurants, but further effort of strengthening implementation is still needed and should focus on boosting compliance with no-smoking sign requirements, reducing smoking in restrooms of the restaurants and mobilising the restaurant staff to intervene in case of violations. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to http://www.bmj.com/company/products-services/rights-and-licensing/.

Nutritional value of meals at full-service restaurant chains.

Science.gov (United States)

Auchincloss, Amy H; Leonberg, Beth L; Glanz, Karen; Bellitz, Samantha; Ricchezza, Andrew; Jervis, Allison

2014-01-01

To assess the nutritional value of meals at full-service national restaurant chains with outlets in the Philadelphia region in 2011. Chains were eligible if nutritional information for all menu items was on company Web pages or printed menus at Philadelphia outlets. Nutrient profiles were analyzed for 2,615 items from 21 eligible chains (out of 29) and compared with United States Department of Agriculture guidelines. Adult meals (entree, side dish, and one-half appetizer) approximated 1,495 kcal, 28 g saturated fat, 3,512 mg sodium, and 11 g fiber; and rose to 2,020 kcal after including a beverage and one-half dessert. Better calorie and fat profiles were observed for entrees tagged "healthy choice" or aimed at seniors or children; however, sodium far exceeded recommended limits. Foods served at full-service restaurant chains are high in calories, saturated fat, and sodium. Standard definitions are needed for "healthy choice" tags and for entrees targeted to vulnerable age groups. Copyright © 2014 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Menu labeling regulations and calories purchased at chain restaurants.

Science.gov (United States)

Krieger, James W; Chan, Nadine L; Saelens, Brian E; Ta, Myduc L; Solet, David; Fleming, David W

2013-06-01

The federal menu labeling law will require chain restaurants to post caloric information on menus, but the impact of labeling is uncertain. The goal of the current study was to examine the effect of menu labeling on calories purchased, and secondarily, to assess self-reported awareness and use of labels. Single-community pre-post-post cross-sectional study. Data were collected in 2008-2010 and analyzed in 2011-2012. 50 sites from 10 chain restaurants in King County, Washington, selected through stratified, two-stage cluster random sampling. A total of 7325 customers participated. Eligibility criteria were: being an English speaker, aged ≥ 14 years, and having an itemized receipt. The study population was 59% male, 76% white non-Hispanic, and 53% agedmenu boards was implemented. Mean number of calories purchased. No significant changes occurred between baseline and 4-6 months postregulation. Mean calories per purchase decreased from 908.5 to 870.4 at 18 months post-implementation (38 kcal, 95% CI=-76.9, 0.8, p=0.06) in food chains and from 154.3 to 132.1 (22 kcal, 95% CI=-35.8, -8.5, p=0.002) in coffee chains. Calories decreased in taco and coffee chains, but not in burger and sandwich establishments. They decreased more among women than men in coffee chains. Awareness of labels increased from 18.8% to 61.7% in food chains and from 4.4% to 30.0% in coffee chains (both pmenu labeling in some restaurant chains and among women but not men. Copyright © 2013. Published by Elsevier Inc.

Queue Management Practices of Quick ServiceRestaurants (QSR in Lipa City, Philippines

Directory of Open Access Journals (Sweden)

Leoven A. Austria

2015-12-01

Full Text Available –Problems regarding waiting line in quick service restaurants (QSR has been one of the main concerns of industries and scholars nowadays. It is because people today demand not only for qualityfood but also for speed. Quick service restaurant players explore on the approaches to optimize the efficiency of restaurant management. One important area that defines how well and efficient a fast food restaurant delivers its product and services to customers is its waiting line (queue management practices. The study was conducted at Lipa City, involving five popular quick service restaurants named by the researcher as QSR A, B, C, D, and E. It made used of 363customer respondents proportionally obtained from five restaurants.It intended to assess the extent of implementation of the queue management practices of the restaurants and the level of satisfaction of the customers in such practices in terms of customer arrival, waiting line and service facility. The findings revealed the queuing system used and the waiting line structured utilized by the restaurants. The extent of implementation of the queue management practices in the three areas mentioned of the five QSR’s was presented comparatively. Likewise, the level of customer’s satisfaction on the queue management practices was also determined. Significant difference in the extent of implementation and in the level of customer satisfaction were determined if the respondents were grouped according to restaurant’s profile. Recommendations in the improvement of queue were given based on the findings.

Towards better service in restaurants by monitoring trends: Display of nutritional values on the menus

Directory of Open Access Journals (Sweden)

Ivkov Milan

2015-01-01

Full Text Available Business obligations, the manner and pace of life today, and a large number of options when it comes to eating out, require that at least one meal is consumed outside the residence or using the services of catering and retail facilities. With this in mind, restaurants are forced to fight in the market and to differentiate the specific offer to attract a particular segment of the market. Differentiation is possible through monitoring the trends and timely adjustments to more demanding consumer needs. In this way, restaurateurs also contribute to greater customer satisfaction through quality service, which also has a positive effect on the restaurant and sales performance. Based on the results of the survey of 82 respondents, it was concluded that nutritional information shown within menus is of no importance, and also that such information does not affect the selection of dishes. Although nutritional information can be helpful in selecting more favourable and healthy food, neither men nor women care about it.

Consumer estimation of recommended and actual calories at fast food restaurants.

Science.gov (United States)

Elbel, Brian

2011-10-01

Recently, localities across the United States have passed laws requiring the mandatory labeling of calories in all chain restaurants, including fast food restaurants. This policy is set to be implemented at the federal level. Early studies have found these policies to be at best minimally effective in altering food choice at a population level. This paper uses receipt and survey data collected from consumers outside fast food restaurants in low-income communities in New York City (NYC) (which implemented labeling) and a comparison community (which did not) to examine two fundamental assumptions necessary (though not sufficient) for calorie labeling to be effective: that consumers know how many calories they should be eating throughout the course of a day and that currently customers improperly estimate the number of calories in their fast food order. Then, we examine whether mandatory menu labeling influences either of these assumptions. We find that approximately one-third of consumers properly estimate that the number of calories an adult should consume daily. Few (8% on average) believe adults should be eating over 2,500 calories daily, and approximately one-third believe adults should eat lesser than 1,500 calories daily. Mandatory labeling in NYC did not change these findings. However, labeling did increase the number of low-income consumers who correctly estimated (within 100 calories) the number of calories in their fast food meal, from 15% before labeling in NYC increasing to 24% after labeling. Overall knowledge remains low even with labeling. Additional public policies likely need to be considered to influence obesity on a large scale.

Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

Directory of Open Access Journals (Sweden)

Haiming Liu

2009-02-01

Full Text Available At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

Directory of Open Access Journals (Sweden)

Haiming Liu

2009-02-01

Full Text Available

At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

Dangerous dining: health and safety in the New York City restaurant industry.

Science.gov (United States)

Jayaraman, Saru; Dropkin, Jonathan; Siby, Sekou; Alston, Laine Romero; Markowitz, Steven

2011-12-01

We characterized the health and safety conditions of New York City restaurant workers, a population comprising largely of immigrants and people of color. We conducted an anonymous questionnaire survey of 502 New York City restaurant workers, addressing working conditions, benefits, demographic factors, psychosocial exposures, and medical symptoms and conditions. Restaurant workers reported fast-paced, repetitive, and physically demanding jobs that sometimes involve chemical exposures. Despite their youth, they experience a high prevalence of musculoskeletal and traumatic injuries. Few receive job benefits despite significant symptoms. Job-related injuries are positively associated with practices that pose a danger to consumers. New York City restaurant workers have stressful jobs, experience significant injury, and illness but receive few job benefits. A healthier work organization and greater access to benefits for restaurant workers would improve their health and public health.

Understanding Key Determinants of Brand Loyalty in Full Service Restaurants in Uganda

Directory of Open Access Journals (Sweden)

Samson Omuudu OTENGEI

2014-12-01

Full Text Available The study investigates the key determinants of brand loyalty in full service restaurants in Uganda. The study used a quantitative research approach and adopted a cross sectional correlation survey design to test the study hypotheses. A total of 348 completed questionnaires collected from 116 restaurants were used in the analysis. To the best of our knowledge, this is the first study to propose a model that examines the key determinants of brand loyalty in full service restaurants in Uganda. The findings from the study revealed that dining experience and restaurant image were significant predictors of brand loyalty in full service restaurants in Uganda and customer satisfaction was not a significant predictor of guest loyalty. Despite its managerial implications, several limitations of the study call for further empirical enquiry.

Influence of season and type of restaurants on sashimi microbiota.

Science.gov (United States)

Miguéis, S; Moura, A T; Saraiva, C; Esteves, A

2016-10-01

In recent years, an increase in the consumption of Japanese food in European countries has been verified, including in Portugal. These specialities made with raw fish, typical Japanese meals, have been prepared in typical and on non-typical restaurants, and represent a challenge to risk analysis on HACCP plans. The aim of this study was to evaluate the influence of the type of restaurant, season and type of fish used on sashimi microbiota. Sashimi samples (n = 114) were directly collected from 23 sushi restaurants and were classified as Winter and Summer Samples. They were also categorized according to the type of restaurant where they were obtained: as typical or non-typical. The samples were processed using international standards procedures. A middling seasonality influence was observed in microbiota using mesophilic aerobic bacteria, psychrotrophic microorganisms, Lactic acid bacteria, Pseudomonas spp., H 2 S positive bacteria, mould and Bacillus cereus counts parameters. During the Summer Season, samples classified as unacceptable or potentially Hazardous were observed. Non-typical restaurants had the most cases of Unacceptable/potentially hazardous samples 83.33%. These unacceptable results were obtained as a result of high values of pathogenic bacteria like Listeria monocytogenes and Staphylococcus aureus No significant differences were observed on microbiota counts from different fish species. The need to implement more accurate food safety systems was quite evident, especially in the warmer season, as well as in restaurants where other kinds of food, apart from Japanese meals, was prepared. © Crown copyright 2016.

Penerapan Ornamen Sebagai Ciri Budaya Tionghoa pada Chinese Restaurant di Jakarta

Directory of Open Access Journals (Sweden)

Polniwati Salim

2015-10-01

Full Text Available Chinese restaurants are obviously connected to Chinese culture for it holds a great importance and is even the core point of creating art. The art would be based upon the aesthetic contents which contain symbolic meaning in Chinese philosophy. In a typical chinese restaurant the connection between tradition and art is represented in the form of ornaments that acts functionally and has specific unique characteristics. This study was conducted by qualitative method with survey, interview, and documentation of the ornaments in chinese restaurant. This study aims to introduce and enrich the knowledge, as the ornaments stand for showing the identity of chinese culture in chinese restaurant. The aesthetical theory about the art of design and the implementation of chinese ornaments took part in the study as well. Result of the study shows that the chinese restaurant observed has implemented the interior and applied the ornaments well in showing chinese identity. Besides, the materials used for furniture and interior elements have given the nuances of Chinese culture. Study concludes that the aesthetic atmosphere of the interior of Dian Xiao Er Restaurant is calm, peaceful, and relaxing like sitting in a modest diner. The dynamics that was created is something impressed repetitive yet not boring 

Identifying fast-food restaurants using a central register as a measure of the food environment

DEFF Research Database (Denmark)

Toft, Ulla; Erbs-Maibing, Peter; Glümer, Charlotte

2011-01-01

To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants.......To validate the identification and location of fast-food restaurants according to a government list of inspected food stores and restaurants....

Child-directed marketing inside and on the exterior of fast food restaurants.

Science.gov (United States)

Ohri-Vachaspati, Punam; Isgor, Zeynep; Rimkus, Leah; Powell, Lisa M; Barker, Dianne C; Chaloupka, Frank J

2015-01-01

Children who eat fast food have poor diet and health outcomes. Fast food is heavily marketed to youth, and exposure to such marketing is associated with higher fast food consumption. To examine the extent of child-directed marketing (CDM) inside and on the exterior of fast food restaurants. Data were collected from 6,716 fast food restaurants located in a nationally representative sample of public middle- and high-school enrollment areas in 2010, 2011, and 2012. CDM was defined as the presence of one or more of seven components inside or on the exterior of the restaurant. Analyses were conducted in 2014. More than 20% of fast food restaurants used CDM inside or on their exterior. In multivariate analyses, fast food restaurants that were part of a chain, offered kids' meals, were located in middle- (compared to high)-income neighborhoods, and in rural (compared to urban) areas had significantly higher odds of using any CDM; chain restaurants and those located in majority black neighborhoods (compared to white) had significantly higher odds of having an indoor display of kids' meal toys. Compared to 2010, there was a significant decline in use of CDM in 2011, but the prevalence increased close to the 2010 level in 2012. CDM inside and on the exterior of fast food restaurants is prevalent in chain restaurants; majority black communities, rural areas, and middle-income communities are disproportionately exposed. The fast food industry should limit children's exposure to marketing that promotes unhealthy food choices. Copyright © 2015 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.

Determinants of customer satisfaction in a restaurant setting. 

OpenAIRE

Pomahacová, Tereza

2017-01-01

The goal of every successful business should be to satisfy customers, and restaurants are no exception. However, to satisfy customers in the restaurant setting, it is necessary to know the determinants of their satisfaction. Prior research has examined these determinants, the results are sometimes conflicting or indicate that there are also other factors, yet to be discovered. Therefore, the aim of this Master's thesis is to examine the determinants of customer satisfaction in the restaurant ...

Consumers’ estimation of calorie content at fast food restaurants: cross sectional observational study

OpenAIRE

Block, Jason Perry; Condon, Suzanne K; Kleinman, Ken Paul; Mullen, Jewel; Linakis, Stephanie; Rifas-Shiman, Sheryl Lynn; Gillman, Matthew William

2013-01-01

Objective: To investigate estimation of calorie (energy) content of meals from fast food restaurants in adults, adolescents, and school age children. Design: Cross sectional study of repeated visits to fast food restaurant chains. Setting: 89 fast food restaurants in four cities in New England, United States: McDonald’s, Burger King, Subway, Wendy’s, KFC, Dunkin’ Donuts. Participants: 1877 adults and 330 school age children visiting restaurants at dinnertime (evening meal) in 2010 and 2011; 1...

Does the type of CIA policy significantly affect bar and restaurant employment in Minnesota cities?

Science.gov (United States)

Klein, Elizabeth G.; Forster, Jean L.; Erickson, Darin J.; Lytle, Leslie A.; Schillo, Barbara

2009-01-01

Background Clean indoor air (CIA) policies that include free-standing bars and restaurants have been adopted by communities to protect employees in all workplaces from exposure to environmental tobacco smoke, most notably employees working in restaurants and free-standing bars. However, due to the perception of negative economic effects on alcohol-licensed hospitality businesses, partial CIA policies (those that provide an exemption for free-standing bars) have been proposed as a means to reduce the risk of economic effects of comprehensive CIA policies applied to all worksites. Objective To determine if partial CIA produce differential economic effects compared to comprehensive CIA policies using bar and restaurant employment per capita. Design, setting, and subjects Ten cities in the state of Minnesota were studied from 2003 to 2006. Economic data were drawn from monthly employment in bars and restaurants, and a pooled time-series was completed to evaluate three types of local CIA policies: Comprehensive, partial, or none beyond the state law. Results Communities with a comprehensive CIA policy had a decrease of 9 employees per 10,000 residents compared with communities with a partial CIA policies (p=0.10). Communities with any type of CIA policy (partial or comprehensive) had an increase of 3 employees per 10,000 residents compared to communities without any CIA policies (p=0.36). Conclusion There were no significant differential economic effects by CIA policy type in Minnesota cities. These findings support the adoption of comprehensive CIA policies to provide all employees protection from environmental tobacco smoke exposure. PMID:19184432

SMOKING / NON-SMOKING IN THE CERN RESTAURANTS AND CAFETERIAS

CERN Document Server

Restaurant Supervisory Committee, tel. 77551

2001-01-01

As you may remember, all CERN buildings and cars are considered to be non-smoking areas with a few exceptions (Safety Instruction no. 46). The ban on smoking applies in particular to all public areas, such as restaurants and cafétérias. Smoking is therefore prohibited in all parts of the free-flow and the dining rooms. As for the cafétérias, they are divided into well-defined non-smoking and smoking areas, the latter being clearly indicated as such, i.e : Cafétéria of Restaurant no. 1 : at the back of the cafétéria (on the outside terrace side) opposite the Users' Office and the offices of the Staff Association; Cafétéria of Restaurant no. 2 : the full length of the cafétéria on the wineyard side, except for the room next to the entrance to the building, furnished with red arm-chairs; Cafétéria of Restaurant no. 3 : between the bar and the row of artificial ...

Generation and collection of restaurant waste: Characterization and evaluation at a case study in Italy.

Science.gov (United States)

Tatàno, Fabio; Caramiello, Cristina; Paolini, Tonino; Tripolone, Luca

2017-03-01

Because restaurants (as a division of the hospitality sector) contribute to the generation of commercial and institutional waste, thus representing both a challenge and an opportunity, the objective of the present study was to deepen the knowledge of restaurant waste in terms of the qualitative and quantitative characteristics of waste generation and the performance achievable by the implementation of a separate collection scheme. In this study, the generated waste was characterized and the implemented separate collection was evaluated at a relevant case study restaurant in a coastal tourist area of Central Italy (Marche Region, Adriatic Sea side). The qualitative (compositional) characterization of the generated total restaurant waste showed considerable incidences of, in decreasing order, food (28.2%), glass (22.6%), paper/cardboard (19.1%), and plastic (17.1%). The quantitative (parametric) characterization of the generated restaurant waste determined the unit generation values of total waste and individual fractions based on the traditional employee and area parameters and the peculiar meal parameter. In particular, the obtained representative values per meal were: 0.72kgmeal -1 for total waste, and ranging, for individual fractions, from 0.20 (for food) to 0.008kgmeal -1 (for textile). Based on the critical evaluation of some of the resulting unit waste generation values, possible influences of restaurant practices, conditions, or characteristics were pointed out. In particular, food waste generation per meal can likely be limited by: promoting and using local, fresh, and quality food; standardizing and limiting daily menu items; basing food recipes on consolidated cooking knowledge and experience; and limiting plate sizes. The evaluation of the monthly variation of the monitored separate collection, ranging from an higher level of 52.7% to a lower level of 41.4%, indicated the following: a reduction in the separate collection level can be expected at times of

Restaurant employment before and after the New York City Smoke-Free Air Act.

Science.gov (United States)

Hyland, A; Cummings, K M

1999-01-01

The purpose of this study was to observe trends in the number of restaurants and restaurant employees two years before and two years after the New York City Smoke-Free Air Act took effect in April, 1995. Between April 1993 and April 1997, New York City added 19,347 new restaurant jobs (18% increase) while the rest of the state outside the immediate metropolitan area added 7,423 new jobs (5% increase). The rate of growth in the number of restaurants was comparable among New York City, neighboring counties, and the rest of the state. The data suggest that the New York City Smoke-Free Air Act did not result in job losses for the city's restaurant industry.

Perceptions on the use of bottled water in restaurants in Harare's Central Business District (CBD)

Science.gov (United States)

Juba, Olivia Sakhile; Tanyanyiwa, Vincent Itai

2018-06-01

Bottled water use continues to expand worldwide and in the last two decades, a significant number of consumers have shifted from tap water to bottled water due to Cryptosporidium outbreaks. Bottled water consumption has increased in Harare due to erratic tap water supplies. Since 2011, forty bottled water brands have been banned because of failure to meet safety and quality standards due to contamination, unsuitable packaging, and wrong labelling. Nevertheless, the bottled water industry continues to thrive as local authorities fail to adequately purify municipal water. The study assessed the perceptions on drinking bottled water in restaurants within Harare's CBD. Demographic and social factors associated with bottled water users were established and the role and influence of stakeholders in bottling and distribution of water documented. A field survey through the administration of questionnaires to fifty restaurant users was carried out to assess the perceptions of people on the use of bottled water in terms of its safety and potential health benefits. Key informant interviews were conducted using a semi-structured interview with ten local water bottling companies as well as representatives from the Environmental Management Agency (EMA) and Standards Association of Zimbabwe (SAZ). Data were analysed using descriptive statistics and logistic regression analysis. Standard descriptive statistics were generated, with 95% confidence intervals (95% CIs). Consumers used bottled water as their primary drinking water source when they perceived that tap water was not safe. Perceptions of purity of water, bottled water convenience, and tap water unavailability seemed to determine consumption patterns among users. Females in the 18-48 age groups were more likely to think that bottled water was cleaner, safer, tasted better and was more convenient than tap water. Consumers regularly purchased bottled water for drinking and used bottled water as their primary drinking water

Marketing franchisingového řetězce Švejk restaurant

OpenAIRE

Sochor, Radovan

2012-01-01

This bachelor thesis deals with marketing franchising chain Švejk restaurant. The aim of this work is to analyze the concept of Švejk restaurant from a theoretical and practical perspective. The first chapter covers the general knowledge about franchising. The second chapter focuses on the basic theoretical knowledge of marketing. The third chapter describes the basic characteristics of the concept Švejk restaurant. The fourth chapter deals with the concept of marketing activities. The fifth ...

Feasibility of Workplace Health Promotion for Restaurant Workers, Seattle, 2012.

Science.gov (United States)

Allen, Claire L; Hammerback, Kristen; Harris, Jeffrey R; Hannon, Peggy A; Parrish, Amanda T

2015-10-08

Restaurant workers are a large population at high risk for tobacco use, physical inactivity, and influenza. They are difficult to reach with health care interventions and may be more accessible through workplaces, yet few studies have explored the feasibility of workplace health promotion in this population. This study sought to identify barriers and facilitators to promotion of tobacco cessation, physical activity, and influenza vaccination in restaurants. Moderators conducted 7 focus groups, 3 with restaurant owners and managers, 2 with English-speaking workers, and 2 with Spanish-speaking workers. All groups were recorded, and recordings were transcribed and uploaded to qualitative-analysis software. Two researchers coded each transcript independently and analyzed codes and quotations for common themes. Seventy people from the restaurant industry participated. Barriers to workplace health promotion included smoking-break customs, little interest in physical activity outside of work, and misinformation about influenza vaccinations. Facilitators included creating and enforcing equitable break policies and offering free, on-site influenza vaccinations. Spanish-speakers were particularly amenable to vaccination, despite their perceptions of low levels of management support for health promotion overall. Owners required a strong business case to consider investing in long-term prevention for their employees. Tobacco cessation and influenza vaccinations are opportunities for health promotion among restaurant workers, whereas physical activity interventions face greater challenges. Promotion of equitable breaks, limited smoking-break policies, and free, on-site influenza vaccinations could improve health for restaurant workers, who often do not have health insurance. Workplace interventions may be particularly important for Hispanic workers who have additional access barriers.

Restaurant Market in Kazakhstan: A Portrait in Comparison with the US Market

Directory of Open Access Journals (Sweden)

Farida Yerdavletova

2014-09-01

Full Text Available Market for restaurant services is one of the leading providers in terms of employment, scope of provided services and impact on the quality of life. At the same time, it remains as one of the closed and unexplored markets in terms of analysis of its problems and emerging trends. The aim of this article is a comprehensive analysis of industries in Kazakhstan by comparing it to the US market of restaurant industry. Furthermore, to improve management efficiency in restaurants, a research was conducted on behavioral differences of customers and level of management in restaurant industry, giving few recommendations on the use of management models.

LIMITED RESTAURANT SERVICE: EASTER WEEK-END

CERN Multimedia

2004-01-01

As Friday April 9 and Monday April 12 2004 are CERN holidays, restaurants no. 1 (Bldg. 501- Meyrin) and no. 3 (Bldg. 866 - Prévessin) will be closed and will remain closed on Saturday and Sunday, April 10 - 11. They will reopen on Tuesday, April 13 at 7 a.m. During these four days, a limited service will be provided by restaurant no. 2 (Bldg. 504 - Meyrin): on Friday and Monday from 8 a.m. to 9 p.m. and on Saturday and Sunday from 9 a.m. to 8.30 p.m. Hot meals will be served from 11.30 a.m. to 2 p.m. and from 6 p.m. to 7.30 p.m.

Structural constraints on organizational and interorganizational learning in the restaurant sector

DEFF Research Database (Denmark)

Hjalager, Anne Mette

1998-01-01

Examines the rates of mortality, survival, and entrepreneurship in the Danish restaurant sector, and demonstrates a considerable turbulence in the sector over the period 1980-1993. Opportunities for organizational learning are enhanced by size as well as age. However, surprisingly, survival...... is not clearly related to managerial capacity, nor is affiliation with other restaurants an important factor for survival. The study indicates that learning in restaurants is decisively embedded in processes and technologies rather than in relations between human beings....

Service Quality Assessment of an Airport Restaurants Using Important Performance Analyze

OpenAIRE

Aslı Albayrak

2014-01-01

In today’s, because of some reasons such as increase in disposable income, urbanization and decreasing time due to the education and work increase number of people eating in restaurants and depend ofthis,number of restaurant has increased with every passing day. That’s why ıt’s vitally important for a restaurant to meet the demands and expectations of customers and offer quality service for the survival. Therefore, the aim of this study was to identify gap between cus...

Une restauration « spectaculaire »

Directory of Open Access Journals (Sweden)

Muriel Verbeeck-Boutin

2010-04-01

Full Text Available Cet article replace dans le contexte d’une époque la restauration d’une Vierge à l’enfant par Joseph Van der Veken. Documentée par le commanditaire, l’intervention ne répondit pas à son attente et déboucha sur une dérestauration. Ce fait, loin d’être anecdotique, témoigne d’une mutation des mentalités et des sensibilités dans la première moitié du vingtième siècle, et de l’émergence d’une nouvelle conception de la restauration.This article replaces the restoration of a Madonna and Child by Joseph Van der Vecken within the context of a period.Documented by the patron, the intervention did not meet his expectations and resulted in a de-restoration. This fact, far from being anecdotic, is proof of the change in mentalities and sensitivities in the first half of the twentieth century and of the emergence of a new concept of restoration

LIMITED RESTAURANT SERVICE : ASCENSION AND WHITSUNTIDE WEEKENDS

CERN Multimedia

Restaurant Supervisory Committee

2002-01-01

Details of the arrangements to ensure the provision of a restaurant service during the Ascension and Whitsuntide weekends are given below. On all the days indicated, hot meals will be served from 11h30 to 14h00 and 18h00 to 19h30.   RESTAURANT SATELLITE CAFETERIAS KIOSQUE No. Opening times Usual opening times ASCENSION Thursday 9 May 1 2 3 08h00 - 21h00 Friday 10 May 1 2 3   07h00 - 21h00 07h00 - 18h00 Bldg. 40 Bldg. 30, 54 Bldg. 864 08h00 - 17h00     Saturday 11 May 1 2 3 07h00 - 23h00     Sunday 12 May 1 2 3 07h00 - 23h00     WHITSUNTIDE Saturday 18 May 1 2 3 08h00 - 21h00     Sunday 19 May 1 2 3 08h00 - 21h00     Monday 20 May 1 2 3 08h00 - 21h00     Restaurant Supervisory Committee Tel. 77551

The Methanizer : A Small Scale Biogas Reactor for a Restaurant

NARCIS (Netherlands)

Vasudevan, R.; Karlsson, O.; Dhejne, K.; Derewonko, P.; Brezet, J.C.

2010-01-01

The purpose of this study is to determine the technical and economic feasibility of a smallscale bioreactor called the Methanizer for a restaurant. The bioreactor converts organic waste produced by the restaurant into methane. This methane can be used to power the restaurant’s cooking stoves. The

Mechanism of Food Ordering in A Restaurant Using Android Technology

Science.gov (United States)

Aulia, Rachmat; Zakir, Ahmad; Dafitri, Haida; Siregar, Dodi; Hasdiana

2017-12-01

A Restaurant is a gathering place for many people to taste the favorite foods are in there. The restaurant which visited many people sure will increase the attraction of them to visit it. Of course, the owner will get more benefit. However, what happens when a restaurant is famous still uses a service without technology, such as making orders using pens and paper, inspects the food stocks manually, and delivering orders to the kitchen using manpower, and more. Therefore, it designed a system that can accelerate the ordering and processing food in the restaurant. This system replaces the use of pen and paper with digital devices such as tablets/smartphones based on Android. Not only that, order data can be sent through a wireless network which connects tablets/smartphones with the kitchen's computer. It can be read by kitcheners and showed directly on the LCD screen. By the application is expected to reduce the level of error in the processing of the consumer's order.

Service design for Chinese restaurant management in Finland

OpenAIRE

Yang, Yan

2011-01-01

The main objective of the thesis is focused on understanding the service and operation model of Chinese restaurants in Finland, identifying the gaps between the service suppliers’ and the customers’ view on service quality and trying to find out the best Chinese restaurant service design in Finland. The conceptual framework of the thesis is based on the service design, the scale to measure the service quality - SERVQUAL model, and the comparison of Finnish and Chinese food culture and...

Frequency of Inadequate Chicken Cross-Contamination Prevention and Cooking Practices in Restaurants

OpenAIRE

Brown, Laura Green; Khargonekar, Shivangi; Bushnell, Lisa

2013-01-01

This study was conducted by the Environmental Health Specialists Network (EHS-Net) of the Centers for Disease Control and Prevention. The purpose was to examine restaurant chicken preparation and cooking practices and kitchen managers’ food safety knowledge concerning chicken. EHS-Net members interviewed managers about chicken preparation practices in 448 restaurants. The study revealed that many restaurants were not following U.S. Food and Drug Administration Food Code guidance concerning cr...

Reducing heavy alcohol consumption in young restaurant workers.

Science.gov (United States)

Broome, Kirk M; Bennett, Joel B

2011-01-01

Restaurant employees often have high rates of heavy drinking and problems with alcohol. This study evaluates reductions in drinking and associated problems at work, in connection with a new program for prevention and early intervention. The program, called Team Resilience, is designed for young restaurant workers. A cluster-randomized trial design was used, with 28 stores from a national casual-dining restaurant chain and 235 of their employees (54% male, 46% female). Fourteen stores received the Team Resilience training workshop, consisting of three 2-hour sessions held on 3 consecutive days. Sessions included group discussion, role-play and practice activities, and a learning game. Workers in trained stores reported significantly greater decreases in recurring heavy drinking (i.e., having five or more drinks on the same occasion, on 5 or more days in the past month) and work-related problems with alcohol than workers in control stores. In the intervention group, the odds of recurring heavy drinking declined by about one half and the number of work-related problem areas declined by one third following training. In addition, drinking behaviors and problems were tied to age and were most common among employees in their middle 20s. Findings support Team Resilience as an effective intervention for reducing drinking and associated problems among young restaurant workers, a population with substantial needs.

Local Food and Meanings in Contemporary China: The Case of Southwest Hubei

Directory of Open Access Journals (Sweden)

Xu Wu

2015-09-01

Full Text Available This article focuses on local food and the associated meanings in the ethnic area of central China and is based on field research in Enshi prefecture, a Tujia-Miao autonomous prefecture that lies in the southwest Hubei province. As in many other areas in contemporary China, the local food in south west Hubei, central China, known as hezha food, has been integrated into the urban restaurant system and has acquired a variety of meanings. In Enshi prefecture, special varieties of local food, such as hezha, baogufan (a dish made of maize flour and rice, tularou (smoked pork and zhaguangjiao (a preserved food made of maize flour and red chili pepper had long been treated as markers of local regional food or of “coarse” country cuisine. A combination of maize’s reliable high yield in mountain fields and local people’s culinary wisdom, has meant that hezha food has played a key role in the modern history of this mountain area. Up to the early 1990s, the common dish made of maize has served as the marker of mountain life (described as miserable life sometimes. In the early 1990s, when the Chinese government launched a nationwide rural development project, Enshi’s officials went to villagers’ kitchens to check if a maize dish was being replaced with that of rice. However, such food of the poor people did not disappear at all with rural development. Many farmers said that they had easier access to meat (pork and rice (which symbolize a higher standard of living and is often associated with Han, the majority than ever before, but since the mid-1990s, Enshi prefecture has witnessed a conspicuous phenomenon of local people returning to “coarse” local food despite an abundance of meat and rice. What is more, such local food has found its way into the urban restaurant system: as food in the Hezha restaurants, Ethnic restaurants, as well as Farmhouse Joy restaurants. The standardization of local food in these restaurants has involved both

Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

OpenAIRE

Jan Whitaker

2017-01-01

In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

Store and Restaurant Advertising and Health of Public Housing Residents

Science.gov (United States)

Heinrich, Katie M.; Li, Dongmei; Regan, Gail R.; Howard, Hugh H.; Ahluwalia, Jasjit S.; Lee, Rebecca E.

2012-01-01

Objectives: To determine relationships between food and beverage signs and health. Methods: In 12 public housing neighborhoods, food and alcohol signs were counted for stores and restaurants. Health and demographic data were from 373 adults. Results: Multilevel modeling showed higher BMI was related to more store and restaurant alcohol signs,…

Alcohol Service Practices: A Survey of Bar and Restaurant Managers

Science.gov (United States)

Nederhoff, Dawn M.; Lenk, Kathleen M.; Horvath, Keith J.; Nelson, Toben F.; Ecklund, Alexandra M.; Erickson, Darin J.; Toomey, Traci L.

2016-01-01

Excessive alcohol consumption can result from illegal sales to intoxicated patrons at bars and restaurants. We surveyed bar/restaurant managers about their practices in reducing illegal sales to intoxicated patrons. We found that managers were confident that they could refuse service to intoxicated customers but were less likely to have…

Added sugars in kids' meals from chain restaurants

OpenAIRE

Scourboutakos, Mary J.; Semnani-Azad, Zhila; L'Abbé, Mary R.

2016-01-01

Objective To analyze the added sugars in kids' meals from Canadian chain restaurants in relation to the World Health Organization's proposed sugar recommendation (less than 5% of total daily calories should come from added sugars) and current recommendation (less than 10% of total daily calories should come from added sugars). Methods Total sugar levels were retrieved from the websites of 10 fast-food and 7 sit-down restaurants in 2010. The added sugar levels in 3178 kids' meals from Canadian...

Sisters in Restaurant Success: A history of The Maramor, Mary Love's Tea Room

Directory of Open Access Journals (Sweden)

Jan Whitaker

2017-02-01

Full Text Available In 1920, Mary Love opened The Maramor, a tea room style restaurant in Columbus, Ohio that quickly become recognized as one of the country's fine restaurants. Her career is intertwined with the rise of home economics college programs, helping women gain a new-born confidence that was used to dominate the restaurant and catering industry.

Low parental awareness about energy (calorie) recommendations for children's restaurant meals: findings from a national survey in the USA.

Science.gov (United States)

Lynskey, Vanessa M; Anzman-Frasca, Stephanie; Harelick, Linda; Korn, Ariella; Sharma, Shanti; Simms, Stephanie; Economos, Christina D

2017-08-01

To assess parental awareness of per-meal energy (calorie) recommendations for children's restaurant meals and to explore whether calorie awareness was associated with parental sociodemographic characteristics and frequency of eating restaurant food. Cross-sectional online survey administered in July 2014. Parents estimated calories (i.e. kilocalories; 1 kcal=4·184 kJ) recommended for a child's lunch/dinner restaurant meal (range: 0-2000 kcal). Responses were categorized as 'underestimate' (600 kcal). Confidence in response was measured on a 4-point scale from 'very unsure' to 'very sure'. Logistic regressions estimated the odds of an 'accurate' response and confident response ('somewhat' or 'very sure') by parental sociodemographic characteristics and frequency of eating from restaurants. Sampling weights based on demographics were incorporated in all analyses. USA. Parents (n 1207) of 5-12-year-old children. On average, parents estimated 631 (se 19·4) kcal as the appropriate amount for a 5-12-year-old child's meal. Thirty-five per cent answered in the accurate range, while 33·3 and 31·8 % underestimated and overestimated, respectively. Frequent dining at restaurants, lower income and urban geography were associated with lower odds of answering accurately. Parents' confidence in their estimates was low across the sample (26·0 % confident) and only 10·1 % were both accurate and confident. Parent education about calorie recommendations for children could improve understanding and use of menu labelling information in restaurants. Targeted strategies are recommended to ensure that such efforts address, rather than exacerbate, health disparities.

INVESTIGATING THE PERCEIVED SERVICE QUALITY IN CROATIAN RESTAURANT INDUSTRY USING DINESERV MODEL

OpenAIRE

SUZANA MARKOVIC; SANJA RASPOR

2010-01-01

The purpose of this study is to assess perceptions of restaurant customers and to determine the factor structure of perceived restaurant service quality. A modified DINESERV model was applied. The model was tested on the sample of 32 restaurants on the Opatija Riviera (Croatia), resulting with 156 usable questionnaires on which statistical analysis was performed. Results suggest a rather high perceived service quality, explained with two main dimensions, namely “overall dining experience” and...

Work on the extension of Restaurant No. 1

CERN Multimedia

GS Department

2010-01-01

The work on the extension of Restaurant No. 1 will start on 12 April 2010. The section of the terrace currently available will be closed from this date onwards and the south terrace (see drawing) will gradually be made available in its place. Worksite for the extension of Restaurant No. 1.  Closure of current terrace on 2 April. Opening of south terrace on 12 April. Opening of second area of terrace at the end of April. Opening of third area of terrace in May.

CERN restaurant opening times during the Easter weekend

CERN Multimedia

FP Department

2012-01-01

Restaurants 1 and 3 will be closed from Friday 6 April to Monday 9 April 2012 inclusive. Restaurant 2 will be open from 8.30 a.m. to 8.00 p.m. on Friday 6 April 2012 and from 9.00 a.m. to 8.00 p.m. on Saturday 7 April, Sunday 8 April and Monday 9 April 2012. Hot meals will be served from 11.30 a.m. to 1.30 p.m. and from 6.00 p.m. to 7.30 p.m.

CERN restaurant opening times during the Easter weekend

CERN Multimedia

2013-01-01

Restaurants No. 1 and No. 3 will be closed from Friday 29 March to Monday 1 April 2013 inclusive. Restaurant No. 2 will be open from 7.00 a.m. to 5.30 p.m. on Friday 29 March. It will be closed from Saturday 30 March to Monday 1 April 2013 inclusive. Building 40 will be open from 8.30 a.m. to 8.00 p.m. on Friday 29, Saturday 30, Sunday 31 March and Monday 1 April 2013.

Women entrepreneurs in the Bangladeshi restaurant business.

Science.gov (United States)

Khan, M R

1995-08-01

The Bangladesh Rural Advancement Committee (BRAC) is a nongovernmental organization involved with multisectoral programs and income generation schemes for rural poor women. The program objective is the search for effective income generation activities to be owned, operated, and managed by BRAC's landless members. The evaluation was conducted among five restaurants in the Restaurant Program, which was initiated in 1991. Entrepreneurs started with a loan of Taka 6500 and sold tea, snacks, and meals. 273 such establishments were started by January 1993. In practice, selection of entrepreneurs was different from the designated formal selection process. Preference was given to women whose husbands or brothers already had some involvement in the marketplace. The women tended to handle the cooking, washing, cleaning, and maybe some shopping and serving, but men controlled handling of cash and keeping accounts. Restaurants make modest profits in general, but a detailed accounting of employee wages and meals for owner-operators indicated lower profits. Loans were being repaid. The analysis shows that women's position did not change, women were just as or more dependent on men, and women's respect in the community did not increase. The restaurants were run in ways reinforcing the traditional purdah and definition of space. The goal should be women's independence, access to markets, and acquisition of business skills. The recommendations are made for strictly following the selection criteria, providing training before starting the business, operating of the business in a building separate from family, assuring a uniform system of accounting, maintaining BRAC files on individual women, and testing whether a fixed amount of loan would stimulate business capability.

Employees Motivation – A Key for the Success of Fast Food Restaurants

OpenAIRE

Rashid, Abdul

2010-01-01

In this modern era where the flows of customers are increasing towards fast food restaurants it is becoming more challenging to offer good customer service. For this purpose, there is strong need of highly trained and skilful workforce as like other service oriented businesses, the frontline employees of fast food restaurants also have direct interaction with customers and are considering the backbone of restaurants. Therefore, the main intention to conduct this study is to understand the wor...

De la réparation à la restauration

Directory of Open Access Journals (Sweden)

Céline Granjou

2010-10-01

Full Text Available A partir d’une approche sociologique empirique, ce texte propose une analyse de la mise en œuvre de la revégétalisation sur la station de l’Alpe d’Huez depuis les années 1970. Il montre comment la revégétalisation est passée d’un objectif de réparation des cicatrices provoquées par les aménagements à une entreprise plus complexe de restauration. S’il s’agissait au départ de répondre à un objectif technique de lutte contre l’érosion, la revégétalisation a pris rapidement une tournure paysagère (reverdissement ; elle a ensuite été pensée dans une perspective de restauration des écosystèmes ainsi que de restauration d’un paysage culturel « typique ». Aujourd’hui, gestionnaires de la station, techniciens, agriculteurs et chercheurs impliqués partagent un désir d’autochtonie qui touche dans certains cas à la foklorisation. Loin d’une perspective éthique surplombante, cette étude suggère ainsi comment les caractéristiques physiques du territoire, son histoire et la configuration des acteurs locaux informent largement les arbitrages et les choix techniques qui président à la restauration écologique, ainsi que les débats qui l’entourent. En conclusion, nous discutons de la spécificité de nos résultats et de leur validité pour d’autres stations alpines.In this article, we analysed how the objectives behind the revegetation of ski trails have evolved since the 1970’s. Our approach was based on a sociological survey. We show that the revegetation was first launched in order to repair the scars due to the works and to the infrastructures on the resort and then became, over time, a more complex restoration project. At first, revegetation techniques were developed to fight ground erosion. Soon, it was also associated with the idea of “turning the mountain green again”. Now, 40 years later, it aims at restoring both a natural ecosystem and a cultural landscape. The ski resort�

Out to eat: the emergence and evolution of the restaurant in nineteenth-century New York City.

Science.gov (United States)

Lobel, Cindy R

2010-01-01

Unheard of in the eighteenth century, restaurants became an integral part of New York City's public culture in the antebellum period. This article examines the emergence and development of New York's restaurant sector in the nineteenth century, focusing on three aspects in particular: the close ties between urbanization and the rise of New York's restaurants, the role restaurants played in enforcing the city's class structure and gender mores, and the role of restaurants in shaping the public culture of the growing metropolis.

African Americans’ Access to Healthy Food Options in South Los Angeles Restaurants

Science.gov (United States)

Lewis, LaVonna Blair; Sloane, David C.; Nascimento, Lori Miller; Diamant, Allison L.; Guinyard, Joyce Jones; Yancey, Antronette K.; Flynn, Gwendolyn

2005-01-01

Objectives. We examined availability and food options at restaurants in less affluent (target area) and more affluent (comparison area) areas of Los Angeles County to compare residents’ access to healthy meals prepared and purchased away from home. We also considered environmental prompts that encourage the purchase of various foods. Methods. We designed an instrument to assess the availability, quality, and preparation of food in restaurants. We also assessed advertisements and promotions, cleanliness, and service for each restaurant. We assessed 659 restaurants: 348 in the target area and 311 in the comparison area. Results. The nutritional resource environment in our target area makes it challenging for residents to eat healthy away from home. Poorer neighborhoods with a higher proportion of African American residents have fewer healthy options available, both in food selections and in food preparation; restaurants in these neighborhoods heavily promote unhealthy food options to residents. Conclusions. Environment is important in understanding health status: support for the healthy lifestyle associated with lower risks for disease is difficult in poorer communities with a higher proportion of African American residents. PMID:15798128

10% discount at Novae restaurants for students

CERN Document Server

2016-01-01

A 10% discount will be granted for students dining in restaurants 1 and 2 (on the Meyrin site) during the summer from 15 June 2016 to 15 September 2016.   A special badge will be issued by the respective secretariats if the student fulfils the following criteria:  Is under 25 years old; Is in possession of a student card issued by a University or college; Has a CERN contract > 1 month (Users, Summer Students, Trainees, etc). This badge and the CERN access card will have to be shown at the Novae restaurants in order to benefit from this discount.

The Effect of Quality Attributes on Visiting Consumers’ Patronage Intentions of Green Restaurants

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Yi Shan Yu

2018-04-01

Full Text Available Green consumption has become increasingly popular. More and more green restaurants are entering the market. The development of mobile Internet and the application of location-based services leads customers to easily visit several restaurants before making choice. Retaining a visiting customer is very important to green restaurants in the mobile Internet era. This paper develops a theoretical model to explore how the food-related, service-related and ambiance-related attributes of green restaurants influence the confirmation of expectations regarding restaurant quality and subsequent patronage intentions of visiting consumers in the context of location-based recommendations. The theoretical model is tested using the partial least squares method. The results show that the confirmation of expectations of food quality is determined by food presentation, variety and freshness; the confirmation of expectations of service quality is determined by employees and service; and the confirmation of expectations of ambiance quality is determined by cleanliness, design and décor, in terms of a positive effect on the patronage intention of visiting consumers of green restaurants making use of location-based recommendations. Finally, theoretical and practical implications are discussed.

An analysis of online reviews of upscale Iberian restaurants

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L. Pacheco

2018-05-01

Full Text Available Electronic word-of-mouth (eWOM has gained importance with the emergence of new online tools and the hospitality sector is at the core of this phenomenon. In this study, we use a data set of client reviews for Michelin starred restaurants located in Portugal and Spain to analyze the reviews in terms of overall satisfaction and four specific attributes. By employing statistical tests and regression analysis we find that the “food” and “service” attributes show a greater correlation with overall satisfaction than other criteria, and those attributes are common across restaurant segments and countries. These results have implications for the restaurant industry, highlighting the most important determinants of overall satisfaction. Some areas would benefit from small improvements and investments, which could make a difference in terms of rating and might bring a competitive advantage.

[Pollution Characteristics of Aldehydes and Ketones Compounds in the Exhaust of Beijing Typical Restaurants].

Science.gov (United States)

Cheng, Jing-chen; Cui, Tong; He, Wan-qing; Nie, Lei; Wang, Jun-ling; Pan, Tao

2015-08-01

Aldehydes and ketones compounds, as one of the components in the exhaust of restaurants, are a class of volatile organic compounds (VOCs) with strong chemical reactivity. However, there is no systematic study on aldehydes and ketones compounds in the exhaust of restaurants. To further clarify the food source emission levels of aldehydes and ketones compounds and controlling measures, to access city group catering VOCs emissions control decision-making basis, this study selected 8 Beijing restaurants with different types. The aldehydes and ketones compounds were sampled using DNPH-silica tube, and then ultra performance liquid chromatography was used for quantitative measurement. The aldehydes and ketones concentrations of reference volume condition from 8 restaurants in descending order were Roasted Duck restaurant, Chinese Style Barbecue, Home Dishes, Western Fast-food, School Canteen, Chinese Style Fast-food, Sichuan Cuisine, Huaiyang Cuisine. The results showed that the range of aldehydes and ketones compounds (C1-C9) concentrations of reference volume condition in the exhaust of restaurants was 115.47-1035.99 microg x m(-3). The composition of aldehydes and ketones compounds in the exhaust of sampled restaurants was obviously different. The percentages of C1-C3 were above 40% in the exhaust from Chinese style restaurants. Fast food might emit more C4-C9 aldehydes and ketones compounds. From the current situation of existing aldehydes and ketones compounds control, the removal efficiency of high voltage electrostatic purifiers widely used in Beijing is limited.