Abstract
This study uses nutrition and descriptive claim information factors covered by the Nutrition Labeling and Education Act (NLEA), the “Truth-in-Menu” law, to have consumers identify which factors are most important when choosing restaurant menu items. The results show server knowledge of menu items is the most important factor for survey respondents followed by the visual presentation. Restaurateurs use the Truth-in-Menu law to ensure that the information provided about menu items is accurate and conforms to the federal regulations set forth by the NLEA.
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