Making an informed choice in the catering environment: what do consumers want to know?

Mackison, D.; Wrieden, W. L.; Anderson, Annie S.

doi:10.1111/j.1365-277x.2009.01000.x

Cited by 25 publications

(24 citation statements)

References 31 publications

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“…British surveys have shown that people want to know what ingredients are present in the food they eat, and would take into consideration the ingredients information on menus [21,22]. However these studies did not reveal why consumers want this information and what ingredients consumers wanted to see on the menu, as was shown in our study.…”

Section: Discussioncontrasting

confidence: 66%

Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

et al. 2017

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Objective This pilot study was aimed at exploring preferences of young adults in two different contexts on restaurant menu labelling formats. Methods Five focus groups were conducted with 36 participants, two focus groups with 11 participants in Brazil and three focus groups with 25 in the United Kingdom. Themes originating from the content analysis of the transcriptions were organised around four possible menu labelling formats: 1) numerical information on calories; 2) numerical information on calories and nutrients; 3) traffic light system plus Guideline Daily Amounts; 4) food information with ingredients list plus highlighted symbols. Results In both countries, participants preferred the ingredients list plus symbols format, considered more comprehensive and useful to make an informed food choice. Organic food and vegetarian symbols were the ones considered most important to appear on restaurant menu labels with ingredients list. However, most participants in Brazil and in the United Kingdom rejected the information restricted to calories and calories plus nutrients formats, saying that these would not influence their own choices. Conclusion This is the first multicultural qualitative study exploring preferences of people living in different countries with different eating habits, but where menu labelling is voluntary. Results evidenced similarities in participants’ likes and dislikes for menu labelling formats in these two different contexts. Discussions showed participants in both countries prefer qualitative information than numerical information, suggesting that ingredients list and symbols provide information that people want to see on the menu.

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Section: Discussioncontrasting

confidence: 66%

Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

et al. 2017

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“…Discussion: A traffic light labelled menu with energy information appears to be popular and effective in signposting some customers towards healthier alternatives in a table service restaurant. The finding that the provision of this information on menus was particularly popular with women is supported by other studies (Mackison et al, 2009) and suggests a value of finding ways to increase the appeal to men. The finding that choosing a healthy main course option increased the likelihood of ordering dessert also mirrors previous research.…”

supporting

confidence: 61%

The effectiveness and acceptability of a traffic light labelled menu with energy information to signpost customers towards healthier alternatives in a table service restaurant

Heathcote

Baic

2011

Journal of Human Nutrition and Dietetics

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Background: An increase in energy dense meals eaten outside the home has been identified as a contributing factor in the rise in obesity over the last 25 years (WHO, 2003). Initiatives that clearly signpost healthier restaurant meal choices that are lower in energy and fat may offer a valuable customer service with potentially important public health, as well as commercial, benefits. The aim of this study was to investigate whether a traffic light labelled menu with healthier choices for two main courses was an acceptable and effective means of encouraging healthier food choices in a table service restaurant. Methods: A menu was developed for an independent table service restaurant to offer ‘standard’ and ‘healthier’ (lower in fat and energy) alternatives for two main courses: one meat and one fish dish. Both sets of dishes were nutritionally analysed and colour coded on the menu in accordance with Food Standard's Agency traffic light signposting guidelines and energy information (FSA, 2009). Over a 2‐week period, the choice of dishes made by customers using the menu and their views about whether they liked the initiative, found it useful and whether they would use it in future were surveyed using a questionnaire given after the meal. Practical and commercial issues around preparation, analysis and cost of implementing the menu were assessed in a qualitative interview with the head chef (also the restaurant owner). Results: Seventy surveys were returned from customers [66% female, mean age 42 years (age range 16–65+ years)] over the 2‐week period. Of those ordering from the separate menu, almost half (46%) chose the healthy alternative. The concept of a healthy alternatives menu was popular, with 90% (n = 60) of customers who returned a survey stating they either did order or would consider ordering a healthy alternative when eating out. Of 24 customer comments, 25% stated they considered eating out a time to indulge. Women were more strongly in favour than men of the concept of healthy alternatives and of having nutritional information on a menu. Customers who ate out frequently were more likely to order a healthy alternative (rho = 0.249, P = 0.044). Interestingly, choosing a healthy main course increased the likelihood of ordering dessert (rho = 0.459, P = 0.000), thus potentially negating any energy and fat savings. Seventy percent (n = 39) of customers returning the survey said they would like to see healthy alternatives provided in other restaurants. Feedback from the restaurant staff suggested they were broadly in favour of the initiative as a valuable customer service but felt that analysing recipes for a rotating menu in an independent restaurant was both time consuming and costly. Discussion: A traffic light labelled menu with energy information appears to be popular and effective in signposting some customers towards healthier alternatives in a table service restaurant. The finding that the provision of this information on menus was particularly popular with women is supported by other studies (Mac...

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“…The benefits sought after by consumers, according to these scholars entail information on saturated fat levels, polyunsaturated fat components, fiber and sodium levels in food. Research finding by earlier scholars on healthy eating products on offer in hotels show that consumers seek for, apart from calorie content of food, the salt level and saturated fat contents in the foods they sample while eating out (Mackison et al, 2009). Customers, therefore, expected that products on offer in restaurants were in terms of what they perceived to be healthy food.…”

Section: Original Scientific Papermentioning

confidence: 99%

Healthy Eating Products and Customer Outcomes in Restaurants

Onyango¹,

Wasike²

2018

ojtmr

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The purpose of this paper was to investigate the relationship between healthy eating products and customer outcomes such as increase in customer numbers, request for more products, satisfaction, and loyalty in restaurants. A cross-sectional analytical design was used to distribute 296 questionnaires to heads of departments drawn from 74 randomly sampled healthy eating restaurants in Nairobi, Kenya. The study established a significant relationship between healthy eating products and four different dimensions of customer outcomes. The research also reveals that meeting friends and convenience of restaurant location made a significant effect on customer outcomes. Healthy eating products to be offered in restaurants should include traditional, medicinal, products cooked using healthy cooking methods, vegetarian, gluten free and sea food products. The current study contributes to the theory of consumer behavior in the restaurant sector by clearly identifying products that customers consider as healthy foods. The study further reveals factors that attract customers to restaurants offering healthy eating products such as meeting friends and convenience of restaurant location. In this perspective, increase in information sharing made possible by technological advancements make it easier for people to form social groups and share ideas concerning eating out options.

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Making an informed choice in the catering environment: what do consumers want to know?

Cited by 25 publications

References 31 publications

Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

Preferences for menu labelling formats of young adults in Brazil and in the United Kingdom

The effectiveness and acceptability of a traffic light labelled menu with energy information to signpost customers towards healthier alternatives in a table service restaurant

Healthy Eating Products and Customer Outcomes in Restaurants

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