Investigating the Impact of Menu Labeling on Revenue and Profit in a Foodservice Operation

Chu, Yong H.; Jones, Sonya J.; Frongillo, Edward A.; DiPietro, Robin B.; Thrasher, James F.

doi:10.1080/15378020.2014.926739

Cited by 11 publications

(9 citation statements)

References 23 publications

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“…The context for studies varied greatly, with 15 Organization for Economic Co‐operation and Development (OECD) countries represented. The majority of studies were conducted in the United States (n = 56) or Canada (n = 13) . Studies encompassed food service (n = 44), grocery (n = 56), and mixed (n = 7) retail settings including cafeterias (n = 24), full service restaurants (n = 18), corner stores and/or grocery stores (n = 19), supermarkets (n = 16), vending machines (n = 13), quick‐service restaurants (n = 13), and cafés (n = 5)…”

Section: Resultsmentioning

confidence: 99%

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

et al. 2019

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Large changes to food retail settings are required to improve population diet.However, limited research has comprehensively considered the business implications of healthy food retail strategies for food retailers. We performed a systematic scoping review to identify types of business outcomes that have been reported in healthy food retail strategy evaluations. Peer-reviewed and grey literature were searched.We identified qualitative or quantitative real-world food or beverage retail strategies designed to improve the healthiness of the consumer nutrition environment (eg, changes to the "marketing mix" of product, price, promotion, and/or placement).Eligible studies reported store-or chain-level outcomes for measures of commercial viability, retailer perspectives, customer perspectives, and/or community outcomes. 11 682 titles and abstracts were screened with 107 studies included for review from 15 countries. Overall item sales, revenue, store patronage, and customer level of satisfaction with strategy were the most frequently examined outcomes. There was a large heterogeneity in outcome measures reported and in favourability for retailers of outcomes across studies. We recommend more consistent reporting of business outcomes and increased development and use of validated and reliable measurement tools. This may help generate more robust research evidence to aid retailers and policymakers to select feasible and sustainable healthy food retail strategies to benefit population health within and across countries.

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Section: Resultsmentioning

confidence: 99%

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

et al. 2019

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“…Whilst potential loss of item sales, revenue and gross profit have previously been established as barriers towards implementing menu labelling (Chu et al 2014), research into the impact of menu labelling on sales and revenue in private sector foodservice outlets has shown that this concern is unfounded (Bollinger et al 2011). Furthermore, a focus on health promotion could increase a company's competitive advantage (Trogdon et al 2009), as by increasing information provision, canteen operators are able to demonstrate that they are allied with corporate health strategies.…”

Section: Discussionmentioning

confidence: 99%

“…Increasingly, mandatory and voluntary menu labelling policies are being adopted across the eating out industry to support informed food choices among consumers (Vanderlee et al 2016). Such initiatives are not without their challenges, however, incurring significant additional costs and complexities to the provider (Chu et al 2014), and there are indications that information is often not provided in a consumer-friendly manner (Westenhoefer 2013).…”

Section: Introductionmentioning

confidence: 99%

Enabling healthy food choices in the workplace: the canteen operators’ perspective

Price

Bray

Brown

2017

IJWHM

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Management AbstractPurpose: Employees eat regularly in workplace foodservice settings, thus the food served can significantly impact their overall diet. Workplace foodservice providers are facing several challenges, including changing consumer demands, partial blame for high levels of obesity and the delivery of accessible information that can encourage healthier food choices. This paper explores the industry perspective on consumer information needs and will assess the challenges faced by foodservice providers in terms of responding to these in a workplace setting. Methodology:A qualitative approach was adopted, involving ten in-depth semi-structured interviews with contract catering managers in the UK and Germany. Social Implications: The provision of enhanced dish information has been found to influence consumers' to make more healthful selections. This is an important public health issue given the growing rates of obesity and diabetes type 2.Originality: This study makes an original contribution by exploring the industry perspective on consumer needs for information and on how this information can be provided.

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“…Consumers usually make changes to their behaviors and purchase lower-calorie items if the menu included nutritional information (Piron et al, 2009). Menu labelling that is clear and easy to understand can also increase satisfaction and repurchase decisions (Chu et al, 2014). Josiam and Foster (2009) also indicated that the frequency of eating out would be higher for certain market segments if the menu included enough details.…”

Section: Introductionmentioning

confidence: 97%

“…Although scenario based experiments have their value in exploring new phenomenon, such approaches allow researchers to manipulate variables to causal inference (Wei and Mao, 2013). Future studies need to examine consumer reactions in real restaurant settings (Chu et al, 2014). Studies are usually conducted in one type of restaurant sector, e.g.…”

Section: Introductionmentioning

confidence: 99%

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

Fakih

Assaker

Assaf

et al. 2016

International Journal of Hospitality Management

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a b s t r a c tThis research looks at how consumer desires for restaurant menu information including "nutritional information", "product characteristics", and "preparation and ingredients" influence customers' attitudes and behavioural intentions toward restaurants. A theoretically derived model is empirically tested on data collected from 293 customers from three segments of the restaurant sector − High-Scale, Mid-Scale and Low-Scale. Partial least squares structural equation modelling (PLS-SEM) and multigroup analysis confirms that the relationship between menu information and behavioural intentions is mediated by consumers' attitudes toward the restaurant. Furthermore, 'preparation and ingredients' and 'nutritional information' were the two strongest predictors of attitudes and behavioural intentions for high-and midscale restaurants, whereas 'product characteristics' was the most significant for low-scale restaurants. These findings present new knowledge on how different types of information drive consumers' purchase intentions across different segments of the industry.

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Investigating the Impact of Menu Labeling on Revenue and Profit in a Foodservice Operation

Cited by 11 publications

References 23 publications

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

Investigating business outcomes of healthy food retail strategies: A systematic scoping review

Enabling healthy food choices in the workplace: the canteen operators’ perspective

Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM

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