The influence of nutritional information upon customer attitude and behaviour in eating out establishments (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.
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.
Consumer Insight on Dietary evidence in Restaurant set of Choices: An Empirical Study
Customers are educated therefore they are picky about daily food intake. The customer 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 investigates customer perception towards providing the nutritional information in restaurants menu and its contribution to their purchase decisions. All analysis have done through multiple regression, hence finding will show that significant indicators not only to the existing restaurant operators but also to those individuals or companies who intent to venture into foodservice businesses. Results shows that the consumer perception has statistically impact on the nutritional information in the food items and there is no significant effect found on their purchase decision because of their lifestyle, buying preferences and the knowledge towards nutritional food items.
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.
Restaurant Operators and Nutritional Information
Journal of ASIAN Behavioural Studies, 2018
The increasing of chronic diseases associated with imbalance and substantive nutritional intake witness the awakening concern among restaurant customers. Studies revealed that customers positively valued the availability of nutritional information in the full service restaurant menu. 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 the Malaysian full service restaurateurs’ responsiveness towards providing nutritional information in the menu. Result demonstrates there is a slight disparity between the serious concerns of customers with the operators’ responsiveness particularly on certain issues. Keywords: Nutritional Information; Full Service Restaurant; Operators. eISSN 2514-7528 © 2018. The Authors. Published for AMER ABRA cE-Bs by e-International Publishing House, Ltd., UK. This is an open-access article under the CC BY-NC-ND license (http:/...
New Medicine, 2016
Introduction. Public catering (also known as mass catering) is an area of nutrition of the population by which the frequency of nutrition-related diseases can be significantly mitigated with the introduction of effective preventive measures. This hypothesis is supported by several studies from all over the world. The analysis of these studies enables a more accurate view on the efficiency of regulative legal measures adopted with regard to public catering. Aim. The aim of this study was to study legal regulations of different countries that are similar to Hungarian Ministerial Decree No. 37/2014 (IV.30) EMMI on the nutritional regulations of public catering, as well as to compare the results of our survey, conducted in order to assess the efficacy of the aforementioned Hungarian legal act, with data concerning nutrition of children from other countries, with the emphasis on Slovakia. Material and methods. The study was conducted between November 2015 and March 2016. 173 Hungarian catering managers, as well as 53 Hungarian and 40 Slovak school children who regularly eat meals provided by public catering, participated in our study. All the participants were selected randomly. We processed and aggregated the data obtained and performed statistical tests, using Microsoft Excel and the R Project software. We compared the menus available in schools to the applicable legal regulations and analysed them, using the NutriCompÉtrend Sport 3.03 (Hungarian version of NutriComp Diet Sport 3.03) software. Results. We discovered that the main factor which influenced the opinion of children on their meals was their taste, but external factors influencing their perception of the meal (such as the appearance of the meal, its taste, general cleanliness, being familiar with the food served, healthiness of the meal and presence of friends) were also important, which was independent from their country of origin. The participating Hungarian children more frequently than Slovak children described their meals as undersalted. Only a small percentage of the participants studied the menu attentively. Energy content and nutritive value of the meals offered by public catering services differed significantly and the analysed menus failed to meet the governmental recommendations accurately in both countries. Energy content and salt content were not consistent with the recommendations in both countries. Even though the majority (87%) of the public catering service kitchens in Hungary introduced some required technical or technological alterations during the grace period allowed by the Decree No. 37/2014 EMMI, the majority of them (62%) still needed further alterations at the time of the study in order to fully comply with the Decree, as declared by managers of the catering services that participated in our study.
Public Health Nutrition, 2012
Objective: A few studies link out-of-home eating to higher energy consumption, overweight and obesity in both adults and children. The present study was undertaken to investigate the nutritional value of meals available in a university cafeteria, in order to develop a target nutritional tool to help consumers make a more conscious nutritional choice. Design: A cross-sectional study. Setting: In a university cafeteria in Pavia, northern Italy, the recipes and ingredients of each meal served during the whole year were obtained from the cooks. Energy, protein, fat, carbohydrate and fibre contents were computed for each meal standardized portion. Thirteen pyramid figures, subdivided into three coloured levels, were used to depict the energy and nutrient content of each meal. Subjects: Four hundred randomly selected customers were interviewed on the cafeteria nutritional proposal. Results: Foods available in the cafeteria consisted of 216 items and were distributed in the pyramids according to their energy content: the lowest ones at the bottom (green level) and the highest ones at the top (red level), passing through an orange level in the middle. Energy values ranged from 460 kJ (110 kcal) for a portion of dressed vegetables to 5021 kJ (1200 kcal) for a pizza. The depicted pyramids were displayed in the cafeteria, so that customers could choose their meal according to its nutritional value. The meals' nutritional content information was perceived very helpful for customers' nutritional choices.
Journal of Consumer Affairs, 2004
Legislation that mandates the provision of nutrition information on restaurant meanus has been proposed in several states. This research presents findings from an experiment that investigates how the provision of nutrition information and a health claim influence consumers’ attitudes towards the product, nutrition-related attitudes, disease risk perceptions, source credibility judgements, and nutrient value estimates for restaurant menu items. In addition, how the nutrition frame (or context) within which a menu item is evaluated moderates these effects is examined. The results indicate that providing target item nutrition information, as well as a nutritional context, affects consumers’ attitudes, perceptions, and judgments. In addition, the context interacts with the provision of both a health claim and nutrition information for the target item. The theoretical, managerial, consumer welfare, and public policy implications of our research findings are discussed.