Profitability and acceptability of modified hot entrees in a worksite cafeteria

Abstract

The purpose of this study was to determine profitability and acceptability of marketing entrees containing less than 30% of calories from fat and 1000 mg of sodium per serving and to identify factors which influence their selection in a worksite cafeteria. The research was conducted in six phases. In Phase 1, 575 employees at the headquarters office of the Kansas Farm Bureau were surveyed to determine reasons for use or non-use of the employee cafeteria, factors influencing entree selection, and desire for point-of-purchase nutrition information. In Phase 2, collection of sales data for hot entrees was begun. The researcher worked with the foodservice supervisor to select entrees from the cycle menu which would be appropriate for modification of fat and sodium. Phase 3 included acceptance testing on seven unmodified hot entrees from the cycle menu. In Phase 4, the seven entrees were modified and acceptance testing was continued. Customers selecting these entrees were unaware that the items had been modified. In Phase 5, a marketing campaign for promoting low fat, sodium controlled food selections was introduced and point-of-purchase nutrition information was presented for the test entrees. Sales and acceptability data collection was continued. In the final phase of the study, a follow-up survey was conducted to determine any change in employee attitudes. No significant decreases in overall acceptabilty were found for any entree. Results indicated that customers tended to rate overall acceptability as higher when items were marketed as lower in fat and sodium. No significant differences in sales data were observed during the 7 month study. Customer perceptions of food quality and value for their dollar were most important in the decision to eat in the cafeteria and select a hot entree.