Abstract
The study employs ordered probit analysis to measure the effects of restaurant characteristics on restaurant fish and seafood utilization in the United States. The study uses data from the 1988 Southern Regional Aquaculture Center (SRAX) restaurant survey. Restaurant size and regional location are found to be the important factors affecting fish and seafood utilization by restaurants. Size of restaurant is directly related to fish utilization. The probability of fish utilization is highest among restaurants in the New England and Mid-Atlantic regions and lowest among restaurants in the Mountain region.
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