Limited-service Restaurants Research Articles

Associations of Neighborhood Food Retail Environments with Weight Status in a Regional Pediatric Health System.

Background: There have been mixed findings on the relationships between childhood obesity and macroscale retail food environments. The current study investigates associations of the neighborhood retail food environment with changes in children's weight status over 6 years in the Kansas City Metropolitan area. Methods: Anthropometrics and home addresses were collected during routine well-child visits in a large pediatric hospital (n = 4493; >75% were Black or Latinx children). Children had measures collected during two time periods ([Time 1] 2012-2014, [Time 2] 2017-2019). Establishment-level food environment data were used to determine the number of four types of food outlets within a 0.5-mile buffer from the children's residence: supermarkets/large grocery stores, convenience stores/small grocery stores, limited-service restaurants, and full-service restaurants. Children who moved residences between periods were "movers" (n = 1052). Associations of baseline and changes in food environment status with Time 2 weight status were assessed using mixed-effects models. Results: Movers who experienced no change in the number of convenience stores or small grocery stores within a 0.5-mile of their home had increased likelihoods of having overweight/obesity and less favorable BMIz changes, compared with movers who experienced a decrease in convenience stores/small grocery stores within a 0.5-mile distance. No associations were observed among nonmovers. Conclusion: Findings suggest that moving to an area with fewer unhealthy retail food outlets (e.g., convenience stores) is associated with a lower risk of obesity in children. Future research is needed to determine whether larger-scale changes to the retail food environment within a neighborhood can support children's healthy weight.

How Salty Is Too Salty? Designing Sodium Warning Label Policies to Identify High-Sodium Items on Restaurant Menus in the United States.

Two U.S. cities require chain restaurants to label menu items that exceed 100% of the Daily Value (DV) for sodium, informing consumers and potentially prompting restaurant reformulation. To inform policy design for other localities, this study determined the percentage of the top 91 U.S. chain restaurants' menu items that would be labeled if a warning policy were established for menu items exceeding the thresholds of 20%, 33%, 50%, 65%, and 100% of the sodium DV for adults. We obtained U.S. chain restaurants' nutrition information from the 2019 MenuStat database and calculated the percentage of items requiring sodium warning labels across the food and beverage categories at all the restaurants and at the full- and limited-service restaurants separately. In total, 19,038 items were included in the analyses. A warning label covering items with >20%, >33%, >50%, >65%, and >100% of the sodium DV resulted in expected coverage of 42%, 30%, 20%, 13%, and 5% of menu items at all the restaurants, respectively. At each threshold, the average percentage of items labeled per restaurant was higher among the full-service restaurants than the limited-service restaurants. These results suggest that restaurant warning policies with a threshold of 100% of the sodium DV per item would cover a minority of high-sodium menu items and that lower thresholds should be considered to help U.S. consumers reduce their sodium consumption.

Dine in or Takeout? Trends on Restaurant Service Demand amid the COVID-19 Pandemic

The COVID-19 pandemic has caused unprecedented damage to restaurant businesses, especially indoor dining services, because of the widespread fear of coronavirus exposure. In contrast, the online food ordering and delivery services, led by DoorDash, Grubhub, and Uber Eats, filled in the vacancy and achieved explosive growth. As a result, the restaurant industry is experiencing dramatic transformations under the crossfire of these two driving forces. However, these changes are not fully exposed because of the lack of firsthand data, let alone their potential consequences and implications. This study, thus, leverages foot traffic data to reveal and understand the trends of restaurant service demand through the pandemic. We devise a mixture model to decompose the aggregate foot traffic by dwelling time patterns into dine-in and takeout volumes. The transitions of demand structures are then identified for various restaurant sectors by service types, price levels, and locations. We observe that limited-service and budget restaurants saw a significantly faster recovery than full-service counterparts given their comparative advantages in adapting toward takeout channels. But, in the long run, our results suggest more robust demands for dine-in services at full-service restaurants, particularly those that provide more premium dining experiences. Comparatively, the off-line channels at limited-service restaurants appeared vulnerable to the cannibalization from online ordering and delivery channels, which strengthened even after society moved out of lockdown. Regionally, exurban restaurants seem to trend toward the takeout mode, whereas urban areas did not see a notable modal migration between dine-in and takeout from restaurants.

ESG themes of the restaurant industry: a comparison between full-service and limited-service restaurants

ABSTRACT Considering the increasing significance of environmental, social, and governance (ESG) in the corporate world, an exploration of ESG reporting in the hospitality context has received limited attention. Accordingly, based on the stakeholder and institutional theories, this study proposes to reveal the overall and contemporary status of the restaurant industry’s ESG practices and further compare the ESG engagements of full-service restaurants and limited-service restaurants. This study collects data from publicly traded restaurant companies’ ESG reports and employs automated content analysis based on a computer-assisted qualitative data analysis approach. The findings of this study provide value to the ESG literature and practical implications

What are the Primary Drivers of Marketing Success?: Evidence From Brand-Level Data on Restaurants

A multivariate analysis of brand level data from the restaurant industry found that penetration increased with number of units for limited and full service restaurants (LSRs and FSRs) and with customer service experience ratings for FSRs. For both types of restaurants, average purchase frequency increased reliably with the number of units and with perceived value, but not with broader customer experience ratings or the existence of a reward program. Finally, average check size increased with service experience but only for FSRs. Given that brands differ much more in penetration than in average purchase frequency or average check size, these findings suggest that marketing success comes primarily from increased physical and mental availability, with brand differentiation, but not reward programs, also contributing to that success.

Food Environments Within and Outside of Schools Play a Critical Role in Curtailing the Rise in Obesity among School-Aged Children over Time

BackgroundSound evidence for effective community-based strategies is needed to curtail upward trends in childhood obesity in the United States (US). ObjectivesThe aim of the study was to assess the association between school and community food environments and the prevalence of obesity over time. MethodsData were collected from K–12 schools in 4 low-income New Jersey cities in the US. School-level obesity prevalence, calculated from nurse-measured heights and weights at 4 time points, was used as the outcome variable. Data on the school food environment (SFE) measured the healthfulness of school lunch and competitive food offerings annually. The community food environment (CFE), i.e., the number of different types of food outlets within 400 m of schools, was also captured annually. The count and presence of food outlets likely to be frequented by students were calculated. Exposure to composite environment profiles both within schools and in communities around schools was assessed using latent class analysis. Data from 106 schools were analyzed using multilevel linear regression. ResultsThe prevalence of obesity increased from 25% to 29% over the course of the study. Obesity rates were higher in schools that had nearby access to a greater number of limited-service restaurants and lower in schools with access to small grocery stores and upgraded convenience stores participating in initiatives to improve healthful offerings. Interaction analysis showed that schools that offered unhealthier, competitive foods experienced a faster increase in obesity rates over time. Examining composite food environment exposures, schools with unhealthy SFEs and high-density CFEs experienced a steeper time trend (β = 0.018, P < 0.001) in obesity prevalence compared to schools exposed to healthy SFE and low-density CFEs. ConclusionsFood environments within and outside of schools are associated with differential obesity trajectories over time and can play an important role in curtailing the rising trends in childhood obesity.

Service robots in full- and limited-service restaurants: Extending technology acceptance model

As the role of service robots has become increasingly important in service encounters, existing literature has widely adopted the technology acceptance model to understand customers' acceptance of robotic services. However, it remains unclear how customers' responses to service robots can vary in different service contexts. This research seeks to address this issue by experimentally examining customer-robot encounters in two different types of service contexts, full and limited services. The results of our multi-group SEM analysis show that customers who perceive having quality interaction with a service robot are more likely to perceive the robot as useful, form positive attitudes toward using the service robot, and experience rapport with the service robot in a full-service context than a limited-service context. Our findings contribute theoretically to the literature on robotic services and the technology acceptance model and provide implications for incorporating service robots into the design of full- and limited-service contexts.

Impact of the built, social, and food environment on long-term weight loss within a behavioral weight loss intervention.

Behavioral weight loss interventions can lead to an average weight loss of 5%-10% of initial body weight, however there is wide individual variability in treatment response. Although built, social, and community food environments can have potential direct and indirect influences on body weight (through their influence on physical activity and energy intake), these environmental factors are rarely considered as predictors of variation in weight loss. Evaluate the association between built, social, and community food environments and changes in weight, moderate-to-vigorous physical activity (MVPA), and dietary intake among adults who completed an 18-month behavioral weight loss intervention. Participants included 93 adults (mean±SD; 41.5±8.3years, 34.4±4.2kg/m2, 82% female, 75% white). Environmental variables included urbanicity, walkability, crime, Neighborhood Deprivation Index (includes 13 social economic status factors), and density of convenience stores, grocery stores, and limited-service restaurants at the tract level. Linear regressions examined associations between environment and changes in body weight, waist circumference (WC), MVPA (SenseWear device), and dietary intake (3-day diet records) from baseline to 18months. Grocery store density was inversely associated with change in weight (β=-0.95; p=0.02; R 2=0.062) and WC (β=-1.23; p<0.01; R 2=0.109). Participants living in tracts with lower walkability demonstrated lower baseline MVPA and greater increases in MVPA versus participants with higher walkability (interaction p=0.03). Participants living in tracts with the most deprivation demonstrated greater increases in average daily steps (β=2048.27; p=0.02; R 2=0.039) versus participants with the least deprivation. Limited-service restaurant density was associated with change in % protein intake (β=0.39; p=0.046; R 2=0.051). Environmental factors accounted for some of the variability (<11%) in response to a behavioral weight loss intervention. Grocery store density was positively associated with weight loss at 18months. Additional studies and/or pooled analyses, encompassing greater environmental variation, are required to further evaluate whether environment contributes to weight loss variability.

Employment impacts of the San Francisco sugar-sweetened beverage tax 2 years after implementation.

IntroductionSugar-sweetened beverage (SSB) taxes have been implemented worldwide to raise revenue and reduce consumption of SSBs, which is associated with health harms. Empirical evaluations have found that these taxes are successful at reducing demand for SSBs; however, SSB taxes face opposition, in part because of claims that they will lead to substantial job losses. The purpose of this study is to examine the impact of the San Francisco SSB tax, implemented on January 1st, 2018, on employment.MethodsMonthly employment counts were obtained from the Bureau of Labor Statistics from January 2013 (5-years pre-tax) through December 2019 (2-years post-tax) for the overall economy, private sector, supermarkets and other grocery stores, convenience stores, limited-service restaurants, and beverage manufacturing. A synthetic control analysis was conducted for each employment outcome. The synthetic controls (i.e., estimated counterfactuals) were generated from a pool of urban control counties using pre-tax labor market-related characteristics.ResultsThe synthetic controls had similar labor market-related characteristics and employment outcomes to those in San Francisco in the pre-tax period. Up to 2 years post-tax, differences in employment between San Francisco and the synthetic controls were small and not “statistically significant” based on placebo tests for all employment outcomes.ConclusionsUp to two years post-tax, we do not find evidence that the San Francisco SSB tax negatively impacted net employment, employment in the private sector, or employment in specific SSB-related industries.

The cause-effect relationship between negative food incidents and tourists’ negative emotions

Abstract Tourists often experience negative food incidents at tourism destinations, which can elicit negative emotional reactions. However, this important topic has been examined only in the narrow context of restaurants with a particular focus on customers’ negative restaurant experiences. This study is the first to incorporate three types of food establishments, namely, full-service restaurants, limited-service restaurants, and street stalls, to investigate the effects of negative food incidents on tourists’ negative emotions. Using a qualitative approach to capture the cause-effect relationship between negative food incidents and tourists’ negative emotions, this study found that food-related issues trigger tourists’ sadness and shame; queue management leads to fear; and high prices, unethical business practices and poor service quality result in anger. The three types of food establishments are correlated with different negative food incidents. In addition to providing theoretical contributions, this study also provides practical suggestions for food outlets at any destination.

Seattle's Minimum Wage Experience 2015-16

Author(s): Reich, Michael; Allegretto, Sylvia A; Godoey, Anna | Abstract: This brief on Seattle’s minimum wage experience represents the first in a series that CWED will be issuing on the effects of the current wave of minimum wage policies—those that range from $12 to $15. Upcoming CWED reports will present similar studies of Chicago, Oakland, San Francisco, San Jose and New York City, among others. The timing of these reports will depend in part upon when quality data become available. We focus here on Seattle because it was one of the early movers.Seattle implemented the first phase of its minimum wage law on April 1, 2015, raising minimum wages from the statewide $9.47 to $10 or $11, depending upon business size, presence of tipped workers and employer provision of health insurance. The second phase began on January 1, 2016, further raising the minimum to four different levels, ranging from $10.50 to $13, again depending upon employer size, presence of tipped workers and provision of health insurance. The tip credit provision was introduced into a previously no tip credit environment. Any assessment of the impact of Seattle’s minimum wage policy is complicated by this complex array of minimum wage rates. This complexity continues in 2017, when the range of the four Seattle minimum wages widened, from $11 to $15, and the state minimum wage increased to $11.We analyze county and city-level data for 2009 to 2016 on all employees counted in the Quarterly Census of Employment and Wages and use the “synthetic control” method to rigorously identify the causal effects of Seattle’s minimum wage policy upon wages and employment. Our study focuses on the Seattle food services industry. This industry is an intense user of minimum wage workers; if wage and employment effects occur, they should be detectable in this industry. We use county level data from other areas in Washington State and the rest of the U.S. to construct a synthetic control group that matches Seattle for a nearly six year period before the minimum wage policy was implemented. Our methods ensure that our synthetic control group meets accepted statistical standards, including not being contaminated by wage spillovers from Seattle. We scale our outcome measures so that they apply to all sectors, not just food services.Our results show that wages in food services did increase—indicating the policy achieved its goal—and our estimates of the wage increases are in line with the lion’s share of results in previous credible minimum wage studies. Wages increased much less among full-service restaurants, indicating that employers made use of the tip credit component of the law. Employment in food service, however, was not affected, even among the limited-service restaurants, many of them franchisees, for whom the policy was most binding. These findings extend our knowledge of minimum wage effects to policies as high as $13.

Dine in or Take out? Trends on Restaurant Service Demand amid the COVID-19 Pandemic

The outbreak of the COVID-19 pandemic has caused unprecedented damage to restaurant businesses, especially for indoor dining services, due to the widespread fear of coronavirus exposure. In contrast, the online food ordering and delivery services, led by DoorDash, Grubhub, and Uber Eats, filled in the vacancy and achieved explosive growth. The restaurant industry is experiencing a dramatic transformation under the crossfire of these two driving forces. However, we are not fully exposed to those changes due to the lack of first-hand data, let alone the potential consequences and implications. To address such needs, this study applies foot traffic data from the Washington metropolitan area to understand the evolving trends of restaurant service demand through the pandemic. We first analyze the aggregate foot traffic volumes to reveal the disruptions to restaurant services across the different stages of the pandemic. A probabilistic learning model is then proposed to decompose the aggregate foot traffic by service modes into those for dine-in and takeout, respectively. The transitions in demand structures are identified for restaurants of various service types, price levels, and locations. In general, our results evidence that the overall restaurant demand still drifted around half of the pre-pandemic level, far from a complete recovery, one year after the mandatory lockdown was ended. But limited-service and budget restaurants, given their comparative advantages in takeout channels, saw a significantly more speedy recovery than full-service counterparts. Meanwhile, restaurants in exurban areas top the race in recovery followed by those in suburban and urban areas.

Evidence That Changes in Community Food Environments Lead to Changes in Children’s Weight: Results from a Longitudinal Prospective Cohort Study

BackgroundStrategies to improve the community food environment have been recommended for addressing childhood obesity, but evidence substantiating their effectiveness is limited. ObjectiveOur aim was to examine the impact of changes in availability of key features of the community food environment, such as supermarkets, small grocery stores, convenience stores, upgraded convenience stores, pharmacies, and limited service restaurants, on changes in children’s body mass index z scores (zBMIs). DesignWe conducted a longitudinal cohort study. Participants/settingTwo cohorts of 3- to 15-year-old children living in 4 low-income New Jersey cities were followed during 2- to 5-year periods from 2009 through 2017. Data on weight status were collected at 2 time points (T1 and T2) from each cohort; data on food outlets in the 4 cities and within a 1-mile buffer around each city were collected multiple times between T1 and T2. Main outcome measuresWe measured change in children’s zBMIs between T1 and T2. Statistical analysisChanges in the food environment were conceptualized as exposure to changes in counts of food outlets across varying proximities (0.25 mile, 0.5 mile, and 1.0 mile) around a child’s home, over different lengths of time a child was exposed to these changes before T2 (12 months, 18 months, and 24 months). Multivariate models examined patterns in relationships between changes in zBMI and changes in the food environment. ResultsIncreased zBMIs were observed in children with greater exposure to convenience stores over time, with a consistent pattern of significant associations across varying proximities and lengths of exposure. For example, exposure to an additional convenience store over 24 months within 1 mile of a child’s home resulted in 11.7% higher odds (P = 0.007) of a child being in a higher zBMI change category at T2. Lower zBMIs were observed in children with increased exposure to small grocery stores selling an array of healthy items, with exposure to an additional small grocery store within 1 mile over 24 months, resulting in 37.3% lower odds (P < 0.05) of being in a higher zBMI change category at T2. No consistent patterns were observed for changes in exposure to supermarkets, limited service restaurants, or pharmacies. ConclusionsIncreased availability of small grocery stores near children’s homes may improve children’s weight status, whereas increased availability of convenience stores is likely to be detrimental.

The impact of the Philadelphia beverage tax on employment: A synthetic control analysis

Prevalence of obesity and other diet-related non-communicable diseases (NCDs) have continued to rise for decades in the United States. In addition to adverse health consequences, these diseases have led to substantial economic costs in the form of medical expenses and productivity losses. To address the rise in NCDs, excise taxes on sugar-sweetened beverages (SSBs) are increasingly proposed and implemented as a policy tool for improving dietary intake and population health. To date, few empirical studies have evaluated the potential unintended economic effects of these taxes. In this paper, we examine the impact of the Philadelphia, PA, sweetened beverage tax (applied to both SSBs and artificially sweetened beverages) on employment in key industries that sell sweetened beverages as well as on net total employment. Drawing on monthly employment count data from the Bureau of Labor Statistics from January 2012 through June 2019, we conducted a synthetic control analysis of total, private sector, limited-service restaurant, and convenience store employment. The synthetic controls reproduced nearly identical pre-tax employment trends to Philadelphia and had similar values of important predictors. In the post-tax period, Philadelphia employment was not lower, on average, than the synthetic control employment for each outcome. Placebo tests suggested a null effect of the tax, and the results were robust to changes in predictors and control site criteria. Overall, we did not find that the sweetened beverage tax resulted in job losses up to two and a half years after the tax was implemented. These findings are consistent with other peer-reviewed modeling and empirical papers on the employment and unemployment effects of sweetened beverage taxes.

Have restaurant firms been using right recession turnaround strategies?: Evaluating with propensity score measure

Abstract Among the diverse strategies that restaurants use in recessions, some studies have shown that strategies that increase advertising, profit margins, or asset turnover have yielded promising results in terms of firm performance. However, the success of these turnaround strategies might be due to the health or size of a firm rather than the implementation of these strategies. Therefore, this study empirically tested this question utilizing the propensity score measure (PSM) due to concerns with selection bias across restaurant segments. The results showed significant improvements in revenue for limited-service and franchise restaurants when aggressive advertising was used but no improvements in profitability. The profit margin strategy had no impact on revenue but affected profitability and stock returns positively for all segments. Finally, the asset turnover strategy had adverse effects on revenue the year after a recession for all segments. These mixed results suggest that managers need to be cautious when implementing recession turnaround strategies.

Consumer Skepticism about Quick Service Restaurants’ Corporate Social Responsibility Activities

ABSTRACT The goal of this study is to investigate a developmental process of consumer skepticism about quick service restaurants (QSRs, also known as fast food or limited service restaurants)’ corporate social responsibility (CSR) activities and consequences of CSR skepticism. People who are aware of QSRs’ CSR activities participated in an online survey. A conditional process analysis was used to test mediating roles of CSR motives and CSR skepticism and a moderating role of perceived restaurant healthfulness in the path from CSR timing to restaurant evaluation. When people perceive QSRs’ CSR actions as responses to public criticism (that is, being reactive), they are less likely to attribute sincere (e.g., values-driven) motives; this leads to skepticism about CSR actions, and ultimately, less favorable evaluation. However, if they perceive QSRs as very healthful, evaluation becomes favorable despite skepticism. QSRs should engage proactively in CSR actions before consumers raise concerns about their businesses. If QSRs have already faced CSR skepticism, they should attempt to mitigate consumer distrust regarding the genuineness of their CSR initiatives. Also, provision of healthful menu items needs to be considered to reduce the negative effects of CSR skepticism.

An examination between census tract unhealthy food availability and colorectal cancer incidence

BackgroundUnhealthy food environments may be associated with higher risks of developing diet-related cancers, such as, colorectal cancer. We conducted an ecological analysis to evaluate the relationship between the local food environment and colorectal cancer incidence overall and separately for males and females. MethodsData from the Texas Cancer Registry was utilized to geocode individuals aged 40 years and older diagnosed with colorectal cancer from 2005 to 2015 to their residential 2010 census tract. Total number of establishments classified as Limited Service Restaurants for each census tract was retrieved from the 2005 Business Patterns Survey by using a crosswalk to map zip codes to census tract. Census tract unhealthy food availability was calculated by dividing the estimated number of Limited Service Restaurant establishments in each census tract by the census tract population and divided into quartiles. Generalized estimating equations were used to assess the association between unhealthy food availability quartiles and colorectal cancer incidence. ResultsAdjusting for the census tract level sociodemographic characteristics, the incidence of colorectal cancer was slightly higher in unhealthy food availability quartile 2 (Incidence Rate Ratio (IRR) = 1.03, 95 % CI: 1.00–1.05), but not quartile 3 (IRR = 1.02, 95 % CI: 1.00–1.05), and quartile 4 (highest availability, IRR = 1.02, 95 % CI: 0.99–1.05) compared to census tracts with lowest unhealthy food availability. ConclusionColorectal cancer incidence was not strongly associated with census tracts with higher unhealthy food availability. Future observational studies should be conducted to examine the influence of the built environment on colorectal cancer risk.

Americans' Food Spending Patterns Explain Devastating Impact of COVID-19 Lockdowns on Agriculture

First paragraph: The U.S. Department of Agriculture Economic Research Service’s Food Expenditures by Outlet data provide insight as to why the lockdowns related to COVID-19 have been so devastating for U.S. farmers. In 2018, American consumers bought a total of $628bn[1] worth of food, of which $460bn was spent at grocery stores and $168bn at warehouse clubs and supercenters (see Figure 1 and Table 1). But expenditures on food away from home exceeded that amount: $680bn was spent at restau­rants, $337.8bn at full-service restaurants and $340.2bn at limited-service restaurants.[2] The social distancing and stay-at-home orders related to the COVID-19 pandemic have forced many restaurants to close and those remaining in business to switch to pick-up or delivery only options. Because restaurant supply chains are highly specialized and time sensitive, reallocation of these supply chains has not come quickly enough to accommodate the shifts in consumption toward at-home eating patterns. . . . [1] All amounts are in U.S. dollars. [2] Not all of this represents the value of agricultural products; a large share of this is value-added in the form of rents and wages.

What am I tipping you for? Customer response to tipping requests at limited-service restaurants

PurposeTipping within the foodservice industry has traditionally been reserved for full-service restaurants. However, there is a growing trend of tip requests at limited-service restaurants, where tipping occurs prior to consuming the product. This research aims to examine the effect of a point-of-sale tip request at limited-service restaurants on return intentions via customer irritation. It also aims to analyze the moderating effects of check amount and perceived deservingness.Design/methodology/approachFour online scenario-based experiments were conducted to test the hypotheses. Participants were recruited from MTurk for all experiments (NStudy 1 = 152; NStudy 2 = 296; NStudy 3 = 206; NStudy 4 = 134).FindingsStudies 1 and 2 suggested a negative impact of presenting a tip request on return intentions, with customer irritation as the underlying mechanism. Study 3 found the indirect effect was significant only when the check amount was low. Study 4 found that perceived deservingness of a tip also moderated this effect; the indirect effect was significant only when customers felt the employee did not deserve a tip. The effect was attenuated when customers felt the employee deserved a tip.Originality/valueThis paper contributes to the underexplored area of tipping behavior in the limited-service context. The findings contrast extant research on voluntary tipping at full-service restaurants, thus advancing theory by suggesting the consequences of tip requests are contextual and providing practical insights to limited-service establishments contemplating whether to begin requesting tips.

Impact of Changes in the Food, Built, and Socioeconomic Environment on BMI in US Counties, BRFSS 2003-2012.

Researchers have linked geographic disparities in obesity to community-level characteristics, yet many prior observational studies have ignored temporality and potential for bias. Repeated cross-sectional data were used from the Behavioral Risk Factor Surveillance System (BRFSS)(2003-2012) to examine the influence of county-level characteristics (active commuting, unemployment, percentage of limited-service restaurants and convenience stores) on BMI. Each exposure was calculated using mean values over the 5-year period prior to BMI measurement; values were standardized; and then variables were decomposed into (1) county means from 2003 to 2012 and (2) county-mean-centered values for each year. Cross-sectional (between-county) and longitudinal (within-county) associations were estimated using a random-effects within-between model, adjusting for individual characteristics, survey method, and year, with nested randomintercepts for county-years within counties within states. A negative between-county association for active commuting (β = -0.19; 95% CI: -0.23 to -0.16) and positive associations for unemployment (β = 0.17; 95% CI: 0.14 to 0.19) and limited-service restaurants (β = 0.13; 95% CI: 0.11 to 0.14) were observed. An SD increase in active commuting within counties was associated with a 0.51-kg/m2 (95% CI: -0.72 to -0.31) decrease in BMI over time. These results suggest that community-level characteristics play an important role in shaping geographic disparities in BMI between and within communities over time.