Customers' Desire Towards Menu Labeling in Quick-service Restaurants (original) (raw)
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Customer Perception on Nutritional Information in Restaurant Menu
Procedia - Social and Behavioral Sciences, 2012
As more customers are educated therefore they are picky about daily food intake. The customer are demanding for more information to be displayed not only for the package food and to date they are looking at nutritional information to be included in the menu. Consequently, this study sought to investigate customer perception towards providing the nutritional information in full service restaurants menu and how it contributes to their purchase decisions. These findings produced significant indicators not only to the existing restaurant operators but also to those individuals or companies who intent to venture into foodservice businesses.
Nutritional Labelling in Malaysian Full Service Restaurant Menu
Journal of ASIAN Behavioural Studies, 2017
This study empirically investigates customer perception towards providing nutritional information in Malaysian full service restaurants menu. Results reveal that nutritional information is important and the major nutrition elements such as calories, protein, fat and dietary fiber is the minimum information desired by customers in the restaurant menu. Nutritional information in fact directly influences restaurant customers’ future purchase decisions. These findings produced significant indicators not only to the existing restaurant operators but also to those individuals or companies who intend to venture into this so called booming sub- sectors of food service businesses. In addition, attaining customer needs lead to repeat patronization and in the long run, contributes to restaurant business survival. Key words: Nutritional, Menu, Full Service Restaurant, Customer © 2017 The Authors. Published for AMER ABRA by e-International Publishing House, Ltd., UK. This is an open access artic...
The increasing risk of obesity and heart-related diseases directly related to the consumption of food away from home (especially at restaurants) without keeping a track on nutritious or unhealthy ingredient's intake has created an alarming concern among Ireland's customers dining at restaurants. Many types of research have shown that the impact of nutritional information present on the restaurant' menu has a very positive impact on the consumers. However, the information loses its value when the consumer does not take a look at it. This study emphasizes on investigating how many Dublin's population responses to the nutritional information given on the menu card before making a choice. Which ultimately means that do customers (after reading the nutritional information on the restaurant's menu) prefer to buy the healthy and nutritious option or prefer to buy the unhealthy one?
Nutritional information on restaurant menus: Who cares and why restauranteurs should bother
International Journal of Contemporary Hospitality Management, 2009
Purpose -Dining out is integral to the American lifestyle. Diners want to make informed choices. The purpose of this research is to measure consumers' need for, and attitudes toward, nutritional information (NI) on menus in full-service restaurants. Design/methodology/approach -Data were collected from 502 participants at a full-service restaurant on a university campus, through a survey questionnaire. Correlations, ANOVA, and descriptive statistics were utilized for data analysis. Findings -Some market segments would dine out more often in restaurants if NI was made available. Segments concerned about NI are females, those aged 35 to 65, and those belonging to the higher income and college-educated strata. Consumers eating healthy food at home are more likely to use NI in restaurants, as are those who dine out as a necessity. NI that consumers are most concerned about concerns fat, saturated fat, and trans-fat.
Valorisation of menu labelling at fast food restaurants: exploring consumer perceptions
Brazilian Journal of Food Technology, 2011
The present study aimed to investigate Portuguese consumers' interest for the provision of nutrition information at fast food restaurants and reactions to alternative presentations of this information. Four focus groups, with 5 to 8 consumers, were conducted in which participants were asked to look at three mock fast food restaurant menus that varied with respect to whether calorie information was provided and whether small portions and salads were available. Participants also discussed about fast food perceptions and attitudes, and fast food meal criteria decisions as well as the influence of nutrition information available at fast food restaurants on consumer meal decisions. Generally, participants were not interested on nutrition information when they eat at fast food restaurants, because eating at fast food restaurants continues to be mainly associated with taste, pleasure and convenience. Except for women with lower education, some participants were very critical regarding healthy menu identification, putting into question the regular menus without nutrition information. Some participants did not think they would do the calculations required to use the information on number of calories in each serving in order to report their estimation of daily energy requirements. Men, compared to women, were more aware of the possible ways in which fast food restaurants could provide point of purchase nutrition information.
Restaurant Operator's Receptiveness towards Providing Nutritional Information on Menu
Procedia - Social and Behavioral Sciences, 2012
The increasing chronic diseases associated with imbalance and substantive nutritional intake has witnessed the awakening concerned among restaurant customers. Studies revealed that customers positively valued nutritional information in the full service restaurant menus. However, the extent of restaurateurs' willingness and obstacles in providing the nutritional information in restaurant menu has not been widely explored. This study empirically investigates Malaysian full service restaurateurs' responsiveness towards providing nutritional information in the menu. Result demonstrates disparity between the serious concerns of customers with the operators' responsiveness particularly on certain issues.
Public Health Nutrition, 2013
Objective: 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. Design: Five focus groups were conducted with thirty-six consumers. A semistructured script elicited barriers and facilitators to using nutrition information by showing excerpts of real menus from full-service chain restaurants. Setting: Participants were recruited from a full-service restaurant chain in Philadelphia, Pennsylvania, USA, in September 2011. Subjects: Focus group participants were mostly female, African American, with incomes ,$US 60 000, mean age 36 years and education 14?5 years. At recruitment, 33 % (n 12) reported changing their order after seeing nutrition information on the menu. Results: Three themes characterized influences on label use in 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. Conclusions: 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.
Nutritional Information on Restaurant Menus
Food Science & Nutrition Technology, 2017
Obesity is a challenging public-health problem worldwide and policy-makers are continually seeking for relatively lowcost but broad-reaching policy interventions which could influence consumer choice and prevent serious health effects. Through the implementation of menu labelling, the catering sector could be a stakeholder in promoting healthy diets and combating obesity. Although regulations about menu labelling have been set in several countries, posting nutritional information on menus is still in its infancy in the rest of the world. Evidence of the influence of menu labelling on calorie intake is mixed due to heterogeneity among studies (laboratory's real-settings; cross-sectional v/s interventional, etc.). The format of nutrition information also plays a role in the efficacy of its usage among consumers (sole calorie labelling or additional nutrition information). Future research should focus on the behaviour of the restaurant industry, on testing various label formats for different populations and on the labelling of particular health-related components.
Preventive Medicine Reports, 2016
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 b 0.001); and consumed less saturated fat and carbohydrates, and more protein and fibre (p b 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.