Restaurant Menus Research Articles

Providing Nutrition Information on US Restaurant Menus: A Systematic Review Since the Affordable Care Act (2010)

AbstractOne noteworthy provision in the Affordable Care Act (ACA) of 2010 in the USA was the mandate for restaurants with more than 20 locations to provide nutrition information on their printed restaurant menus and menu boards. This provision has received a wide variety of scrutiny in the literature and in popular press. This systematic review attempts to summarize the current state of research exploring the consumer behavior effects of providing nutrition information, identify gaps in the literature, and suggest future areas for research into the provision of such nutrition information. PRISMA guidelines were followed, and study quality was assessed using the Effective Public Health Practice Project’s (EPHPP) Quality Assessment Tool. Due to stringent inclusion criteria, focusing on research from ACA 2010 onwards in the USA, published in English, and assessed using EPHPP for high quality, 24 papers were ultimately included. The studies included dependent variables such as the calories or nutritional values of the meal choices made following menu exposure, the perceptions of the restaurant, the sales of the menu items, and evaluations or perceptions of the menu itself. The final discussion in this paper identifies a multitude of gaps in the current literature and avenues for further research into the effects of providing nutrition information on different socio-demographic segments, in different food and restaurant categories, in different health contexts and individual health situations, and groups with pre-existing eating disorders.

Eye movements in binary food choice context: assessing the complexity of restaurant menus on virtue vs. vice foods

ABSTRACT This paper explores binary food choices through the lens of information load theory. We conducted two laboratory studies using the eye-tracking approach to understand the influence of the high menu complexity on visual attention for virtue versus vice food options. This paper also examined the moderating effect of time on the initial fixation. Our findings showed that the time duration taken to reach the first fixation influences binary food choices. This was evident when participants were tasked with selecting food options from a high menu complexity. Specifically, fixation duration is greater for virtue food than vice food in a high menu complexity context. However, no differences in fixation duration between vice and virtue foods were observed in low menu complexity. This study provides key insights into understanding how differences in menu complexity impact customers’ binary food choice decisions concerning vice and virtue foods.

Organic food consumption at casual and fine dining restaurants in the Uk: Restaurant managers’ perspectives

This research explores the phenomenon of organic food consumption in UK restaurants from restaurant managers’ perspectives. The research collected primary and secondary data. Primary data was collected from restaurant managers and secondary data was collected from restaurant websites, menus and social media platforms. Twelve semi-structured interviews were carried out with restaurant managers in London. Thematic analysis and content analysis were adopted to analyze the qualitative data. Findings: From the viewpoints of restaurant managers, there is a growing organic dining trend and rising consumer demand for organic. The trend towards organic food consumption in UK restaurants is influenced by a number of substantial factors. Consumer health concerns and prices were identified as significant factors influencing diners’ behavior towards organic food in restaurants. Media coverage of the benefits of organic food, including taste and quality, are key influencing factors. Restaurant operations including social media engagement, and availability of organic and labelling practices are important determinants. These factors were all identified as significant in terms of understanding diners’ organic consumption behavior in restaurants. Being one of the first attempts to explore the factors influencing organic consumption behavior in restaurants in the UK from the perspective of restaurant managers

레스토랑 비건 메뉴 속성이 고객 만족과 추천 의도에 미치는 영향

Objective : This study was conducted to verify the relationship between the attributes of vegan menus perceived by consumers who have experienced vegan menus in restaurants, restaurant satisfaction, and intention to recommend. Methods : This study conducted an online survey, collected a total of 300 questionnaires, and used 277 of them for statistical analysis. This study used SPSS 24.0 and AMOS 23.0 programs for the statistical analysis and employed confirmatory factor analysis and structural equation analysis for demographic characteristics, general characteristics of the subjects, and reliability and validity verification. Results : All three attributes of vegan menu quality (menu quality, variety, and price) had a significant positive (+) effect on restaurant satisfaction. In particular, variety among the attributes of vegan menus had the most significant influence on satisfaction. In addition, restaurant satisfaction had a significantly positive (+) influence on the intention to recommend. Hence, all hypothesises were verified. Implications : Based on these research results, this study proposed an academically valuable study for vegan menus in the restaurant industry. Moreover, this study contributes to provide various marketing implications using vegan menus in restaurants.

Evaluating the application of front-of-package labelling regulations to menu labelling in the Canadian restaurant sector using menu food label information and price (Menu-FLIP) 2020 data.

To evaluate the application of front-of-package (FOP) labelling regulations to menu labelling in the Canadian restaurant sector by assessing the proportion of menu items that would be required to display the 'high-in' FOP symbol if the policy were extended to the restaurant sector. Nutrition information of 18 760 menu items was collected from 141 chain restaurants in Canada. Menu items were evaluated using the mandatory FOP labelling regulations promulgated in Canada Gazette II by Health Canada in July of 2022. Chain restaurants with ≥20 establishments in Canada. Canadian chain restaurant menu items including beverages, desserts, entrées, sides and starters. Overall, 77 % of menu items in the Canadian restaurant sector would display a 'high-in' FOP symbol. Among these menu items, 43 % would display 'high-in' one nutrient, 54 % would display 'high-in' two and 3 % would display 'high-in' all three nutrients-of-concern. By nutrient, 52 % were 'high-in' sodium, and 24 and 47 % were 'high-in' total sugars and saturated fat, respectively. Given the poor nutritional quality of restaurant foods, the current regulations, if applied to restaurant foods, would result in most menu items displaying a FOP symbol. Therefore, expanding the Canadian FOP labelling regulations to the restaurant sector can be key to ensuring a healthy food environment for Canadians. Furthermore, menu labelling along with other multi-faceted approaches such as reformulation targets are necessary to improve the dietary intake of Canadians from restaurant foods.

Calorie and carbon labels on menus in Chinese restaurants: effects of label presence and presentation format on customer behavior and brand perceptions

ABSTRACT This study employed a 2 (calorie and carbon emission) × 2 (numeric and reference) experimental design to assess the impact of displaying nutritional and environmental information on menus in hotel’s Chinese restaurant. Unlike previous studies primarily focused on simulated intention, it captured consumer actual behavior and perception. While such information did not significantly affect dietary choices, the inclusion of carbon emission information had a positive influence on perceived social responsibility. The reference format proved effective in enhancing transparency, especially when the information was complex. This research offers practical insights for restaurants to effectively communicate their commitment to health and sustainability.

From menus to misbeliefs: Absolute frequencies of healthy and tasty dishes predict the unhealthy = tasty belief in restaurants

We examine whether the prevalence of healthy and tasty food options in restaurant menus leads to the formation of beliefs about the relationship between healthiness and taste that deviate from the correlation of healthiness and taste ratings. Participants (N = 195) rated the healthiness and taste of twelve dishes from two different restaurant types (American and vegetarian restaurants), estimated the frequencies of healthy and tasty options, and reported their health-taste beliefs. Results show that ratings of perceived healthiness and expected taste are uncorrelated in both restaurant types, but participants formed the misbelief that unhealthy dishes taste better than healthy dishes to a greater extent in American than in vegetarian restaurants. Regression analyses revealed that the absolute frequencies of food options were significantly related to participants' health-taste beliefs while controlling for the correlation between healthiness and taste ratings in both restaurant types. Participants were more likely to believe that healthy food tastes better than unhealthy food when they perceived that healthy and tasty food were both frequent (or infrequent) in the respective restaurant type. Our results provide evidence that relying on absolute frequencies, rather than covariation, to infer the relationship between healthiness and taste may lead to misbeliefs that do not reflect the health-taste correlation of individual food items.

Writing restaurant menu descriptions: The influence of word choice on consumer behavior

This study examined the influence of words used in restaurant menu descriptions. Menu descriptions are typically short, communicating a great deal of information in a brief statement. Understanding the types of words that resonate most with consumers addresses a gap in menu research. Correspondingly, this study assessed how consumers process menu words to minimize ordering risk by applying a choice-based conjoint analysis approach utilizing word attributes and levels. 1500 participants were recruited to simultaneously evaluate multiple menu description variations. Findings noted that words can be classified as hedonic (emotional) or utilitarian (functional) and that utilitarian words can be further sub-categorized as experiential or descriptive. Findings support a hierarchy of word influence, and add to research literature, specifically menu design. The practical implications are that restaurateurs can improve their menu descriptions by utilizing words drawn from the most influential categories as a means of mitigating consumer anxiety.

Gastronomic ethnobiology of smelt, Osmerus eperlanus (L., 1758), a culturally significant but vanishing food item in Sweden

European smelt, Osmeras eperlanus L., was popular as food in central Sweden a century ago. During spring spawning, this fish could easily be caught in large quantities in rivers and streams with nets and wooden traps. While it is still appreciated as a delicious spring primer in several countries around the Baltic Sea, in Sweden its consumption is negligible. The fish has vanished from markets and restaurant menus, and it is fished only locally in Central Sweden. In Stockholm, smelt was fished commercially until 2016.Smelt is a small fish yet loaded with cultural symbolism, and it has attracted the attention of authors, designers, and visual artists for centuries. Attempts to relaunch smelt as a local speciality have had only marginal impact. It is far from endangered in Swedish waters, but as human food, this fish has gone from highly popular to neglected and ultimately ignored. This article discusses the significance of smelt as food and cultural symbol in historical times, causes and consequences of changing habits, and their influence on the consumption of smelt, the loss of knowledge regarding fish preparation, and the place of fish today in Swedish food traditions versus modern food preferences.

Consumer Perceptions and Acceptance of AR Menus in the Restaurant Industry

ABSTRACT Augmented reality (AR) technology is expanding into the restaurant industry, yet the use of AR menus has not been investigated yet. The purpose of this research is to study consumers’ perceptions of the use of AR menus in restaurants. A research model grounded in the Technology Acceptance Model (TAM) was used for the study. After 368 responses were collected through an online self-administered survey, multiple regression analyses were performed to explore the impact of factors on customer intention. The results of the study indicated that perceived usefulness, perceived innovativeness, subjective norm, perceived enjoyment, and perceived benefit influenced customer intention. In addition, it was found that there are gender differences in consumer intention. Managerial and theoretical implications are discussed; limitations and recommendations for future study are also provided.

PURCHASING BEHAVIOR AND SATISFACTION OF FAST-FOOD RESTAURANT CUSTOMERS IN CALBAYOG CITY

This paper examined the relationship between satisfaction and purchasing behavior of fast-food res­taurant customers in Calbayog City. In addition, this study also aimed to identify the respondents' profiles and the different factors influencing their satisfaction and purchasing behavior. The researchers used a descriptive-correlational research design to conduct this study. The researchers used a structured questionnaire adopted from a previous study. The questionnaires were provided to 384 participants in Calbayog City. The gathered data were analyzed using SPSS 29. The analyzed data by the researchers showed that family members, dine-in or online order options, and restaurant menus influence the purchasing behavior of fast-food restaurant cus­tomers. On the other hand, the satisfaction of fast-food restaurant customers in Calbayog City was influenced by menu options, payment methods, online application or website navigation, food placement technology, customers’ testimonials, friends and family recommendations, and services. The study revealed no significant relationship between satisfaction and purchasing behavior of restaurant customers in Calbayog City.

Assessing the Customer Perception of Quick Response (QR) Code Application and their Purchase Intention in Penang's Casual Dining Restaurants, Malaysia

In the era of globalization, some individuals no longer need the physical presence of a human to place an order due to extensive technological advancements that have triggered the use of contactless systems such as QR codes. QR codes represent modern technology that is easy to use by simply scanning the QR code at the guest table providing an easier way to access the restaurant menu. Hence, this study aims to assess the customer’s perception of the usefulness of QR code usage at casual dining restaurants and how the ease of use of QR code applications at casual dining restaurants affects their purchase intention. These factors play a crucial role in any technology-driven initiative's long-term adoption and success. Online questionnaires collected data from 299 valid respondents who have experience scanning QR code at particular casual dining restaurants. The findings indicate that the use of QR codes may have significantly influenced customers' purchase decisions, especially among the younger generation. One key reason cited is the ease of reviewing the menu through the QR code system. Therefore, it is recommended that the food service industry must be more accepting of this technology to gain significant advantages from its implementation. Overall, the study clarifies the potential positive aspects of using QR code ordering systems in restaurants and how they might meet the interests and demands of various client segments. Contactless technologies like QR codes are probably going to play a big part in the foodservice sector's continued evolution in terms of improving customer experiences and optimizing business processes.

Reducing meat consumption in restaurants: Exploring the default mechanism in a surprise menu, combined with effort and price incentives

Default options can be effective behavioural nudges in various contexts. Re-designing restaurant menus with vegetarian options as the default can be a promising route to reduce meat consumption. However, it is not yet clear whether the default also works when customers do not know what specific menu items they receive, as is the case in surprise menus. Furthermore, we question whether the effectiveness of a vegetarian default on an individual's choice for a vegetarian dish can be further strengthened when the default mechanism is deployed together with other strong intervention mechanisms: price incentives and imposed effort.In a real-life field experiment, we tested the effectiveness of the default for a Chef's Menu where consumers only know that the dish is vegetarian or that it contains meat or fish. Moreover, we tested the effect of the default together with either a supplemental price needed to be paid for the meat option, or an increase in the effort to switch to the alternative meat options (making them less easy to order compared to the vegetarian option). Analyses of the sales data show that significantly more vegetarian options were ordered in the weeks that the vegetarian dish was the default. However, neither the price incentive nor the increased effort seemed to strengthen the original default effects. The current study shows the strength of a default intervention, also in the case of a surprise menu, and provides insights for practitioners to maximize the effectiveness of a default.

Potensi Implementasi Teknologi Augmented Reality Pada Industri Food & Baverage Dalam Meningkatkan Kepuasan Pelanggan

The dynamic and competitive Food and Beverage (F&B) industry requires continuous innovation to maintain its competitiveness. One innovation currently attracting attention is the use of Augmented Reality (AR) technology in the context of consumer experiences. With AR, customers can interact with menus, view 3D visuals of dishes, and access additional information. The implementation of AR in the food and beverage industry has the potential to significantly enhance customer satisfaction through improved customer experiences. This research aims to thoroughly explore the potential offered by Augmented Reality (AR) technology in enhancing customer satisfaction in the Food and Beverage (F&B) industry. By focusing on the integration of AR within the F&B environment, this study intends to understand how the implementation of AR can alter the way customers interact with products and services, as well as its impact on their perceptions and satisfaction, an area that currently lacks extensive research. The research methodology employed is a systematic literature review with a qualitative approach, enabling the identification, evaluation, and synthesis of findings from various related studies. The analysis of ten reviewed literature pieces indicates that the use of AR in restaurant menu applications holds significant potential for enhancing customer experiences and adding value to businesses in the F&B industry. Factors such as design, device availability, and consumer acceptance also play crucial roles in the successful implementation of AR in food and beverage businesses. Furthermore, companies need to pay attention to product quality, customer service, and competitive pricing to enhance customer satisfaction. Continuous monitoring of customer responses to the use of AR is also necessary for companies, as they should be prepared to make improvements or adjustments based on customer feedback.

Capitalism on a bun: Profitable reconciliations and fast-food chicken sandwiches

Simple restaurant menu choices speak to more complex practices and processes. This study uses fast-food chicken sandwiches to understand the way in which capitalism reconciles apparent contradictions profitably. Capitalism has been conceptualized as a system riddled with contradictions, but it is also characterized by synthesis. There can be harmony – and capital accumulation – in juxtaposition. A qualitative analysis of trade journal articles is undertaken. Scholarly sources and journalistic exposés that examine industrial-scale chicken production are also examined. These publications feature information about specific products, restaurant chains and the fast-food industry overall. Thematic analysis and a contrapuntal reading of texts are used to identify patterns across the data. Fast-food chicken sandwiches, it is argued, are the outcome of a series of profitable reconciliations. These reconciliations encompass a series of seemingly contradictory tendencies that exist in tandem and in a manner conducive to making money. The disconnect that many North Americans experience with respect to the production of their food can be counterbalanced with the various connections addressed in this article. There is connection in the context of disconnection. Knowledge of the reconcilable qualities of capitalism enhances understanding of the crucial connections that structure the production, distribution and marketing of chicken sandwiches. Fluency with respect to capitalism and its complexities are helpful to those seeking to create economic value as well as promote more profound societal change. A single fast-food restaurant item can be emblematic of a series of connections. Through products of the commercial hospitality industry, one can achieve a deeper understanding of the functioning of capitalism. Comprehending hospitality contributes to efforts to comprehend the wider world.

Make it real, make it useful! The impact of AR social experience on brand positivity and information sharing

PurposeThis study investigated the impact of the perceived Augmented Reality (AR) social experience of restaurant menus on two types of prosocial behaviors: brand positivity and brand information sharing.Design/methodology/approachThis study adopts the expectancy-value model as a framework, drawing on the cognitive load, self-determination, and media richness theories. Using a sample of 879 participants from the United States, the research model was tested using structural equation modeling (PLS-SEM).FindingsThe findings indicate that the social experience derived from using AR menus significantly predicts brand positivity and brand information sharing. The perceived usefulness of AR mediates this relationship. Moreover, AR reality congruence acts as a significant mediator between perceived AR social experience and brand positivity but not brand information sharing. The positive relationship between AR social experience, brand positivity, and brand information sharing is sequentially mediated by AR reality congruence and AR usefulness.Originality/valueThis groundbreaking research pioneers a fresh perspective, delving into the impact of AR social experiences on consumers' prosocial behaviors, specifically brand positivity and information sharing. Unravels intricate mechanisms, shedding light on how and under what circumstances AR social experiences foster positive behaviors within the dynamic realm of food services and restaurant settings. This study provides valuable insights for restaurant managers and marketers to leverage AR technology to create engaging and immersive customer-dining experiences, a concept that has not been thoroughly explored in previous studies.

Making Healthful Food Choices: University Employee Perception of Nutritional Information on Restaurant Menu

Nutrition-related illnesses continue to pose challenges for healthcare providers and as such, people are encouraged to look into meal constituents, especially in the hospitality industry. This study sought university employees’ general perception of nutritional information on restaurant menus. Data was purposively obtained from employees who patronized restaurants on the university campus. Descriptive statistics and an independent samples t-test were used to analyze the data. Results indicated that respondents had some form of perceived knowledge of nutritional information with calories and cholesterol, reported as the most important information to be provided on menus. There was a statistically significant difference between females and male respondents with females showing a greater positive perceived nutritional knowledge than their male counterparts. University employees had a high perceived expectation of the provision of nutritional information on menus of restaurants on campus. Implications for restaurants on campus to provide nutritional information on menus that can guide healthier food choices and the University’s management involvement in encouraging individuals to develop and maintain better eating habits are also discussed.

Effects of bitten food images in marketing communications

Marketing communications (e.g., food packages, restaurant menus, coupons, social media posts) often include images of bitten and non-bitten (i.e., complete) foods. Taking an empirics first approach, the current research explores how and why these images influence consumers. A field study shows a higher redemption rate for discount coupons featuring a bitten (vs. non-bitten) food. However, a controlled online study fails to replicate this effect. Two additional preregistered studies shed light on the inconsistent results observed online and in the field by identifying two competing mechanisms catalyzed by bitten food images. Bitten food images lead to vicarious enticement, an automatic process in which a viewer makes sense of a bitten food image by picturing someone approaching and tasting the food, as well as emotional conflict (i.e., the simultaneous activation of positive and negative thoughts and feelings). While vicarious enticement has a positive impact on product responses, emotional conflict has a negative impact. The effect of bitten (vs. non-bitten) food images on product responses appears to depend on the strength of these two mechanisms in a given context. These findings yield insights for researchers examining visual characteristics of food images as well as advertisers designing marketing communications.

Two online randomised controlled trials examining effects of alcohol calorie labelling on hypothetical ordering of calories from alcohol and food

BackgroundProviding calorie information for alcoholic beverages is a potential public-health intervention which may serve to reduce alcohol use but also prevalence of overweight/obesity. Equivocal evidence has been found for the effectiveness of alcohol calorie information at reducing drinking intentions as well as purchasing and consumption. However, the extent at which calorie information ‘on-trade’ will impact consumer behaviour for both alcohol and food consumption has not been investigated. Aims(1) To examine the presence of alcohol calorie labelling for hypothetical purchasing of alcohol and food in typical UK restaurant scenarios. (2) To determine the characteristics of individuals who will be likely to choose to view alcohol calorie labels. MethodsTwo online randomised control trials using a hypothetical menu selection. In experiment one (N = 325) participants were randomised to the presence or absence of alcohol calorie labels. In experiment two (N = 1081) individuals were randomised to alcohol calorie labels absent or the choice to view alcohol calorie labels. The primary outcome for each study was calories ordered from alcoholic beverages. ResultsThere was no evidence that the presence of alcohol calorie information on restaurant menus impacted the number of calories ordered from alcoholic beverages or from food and soft drinks. Younger individuals and individuals who exhibit greater motives for good health were more likely to choose to view alcohol calorie labels. ConclusionsIn two online, hypothetical experiments there is no evidence for alcohol calorie labelling impacting consumer decisions to order alcohol or food. Given the choice, a self-selecting group of individuals who are more motivated by health concerns will view alcohol calorie labels, and in turn may be less likely to order alcohol.

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.