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What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners

Author

Listed:
  • Nadja S. J. Hanssen

    (Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands)

  • Joost O. Linschooten

    (Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands)

  • J. Hein M. van Lieverloo

    (Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands)

  • Annet J. C. Roodenburg

    (Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands)

Abstract

About 20% of energy intake in the Netherlands is consumed out-of-home. Eating out-of-home is associated with higher energy intake and poorer nutrition. Menu labeling can be considered a promising instrument to improve dietary choices in the out-of-home sector. Effectiveness depends on the presentation format of the label and its attractiveness and usability to restaurant guests and restaurant owners. This exploratory study investigated which menu labeling format would be mostly appreciated by (a) (potential) restaurant guests (n386) and (b) the uninvestigated group of restaurant owners (n41) if menu labeling would be implemented in Dutch full-service restaurants. A cross-sectional survey design was used to investigate three distinct menu labeling formats: a simple health logo; (star) ranking and calorie information. Questionnaires were used as study tool. Ranking has been shown to be the most appreciated menu labeling format by both (potential) restaurant guests and owners. Statistical analysis showed that label preference of potential restaurant guests was significantly associated with age, possibly associated with level of education, and not associated with health consciousness. In summary, we found that ranking is the most appreciated menu label format according to both (potential) restaurant guests and restaurant owners, suggesting it to be a promising way to improve healthy eating out-of-home.

Suggested Citation

  • Nadja S. J. Hanssen & Joost O. Linschooten & J. Hein M. van Lieverloo & Annet J. C. Roodenburg, 2021. "What Is on the Menu?—A Quantitative Analysis on Label Format among (Potential) Restaurant Guests and Restaurant Owners," IJERPH, MDPI, vol. 18(23), pages 1-12, November.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:23:p:12500-:d:689552
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    References listed on IDEAS

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    1. Prasad, Ashutosh & Strijnev, Andrei & Zhang, Qin, 2008. "What can grocery basket data tell us about health consciousness?," International Journal of Research in Marketing, Elsevier, vol. 25(4), pages 301-309.
    2. Gary C. Moore & Izak Benbasat, 1991. "Development of an Instrument to Measure the Perceptions of Adopting an Information Technology Innovation," Information Systems Research, INFORMS, vol. 2(3), pages 192-222, September.
    3. Long, M.W. & Tobias, D.K. & Cradock, A.L. & Batchelder, H. & Gortmaker, S.L., 2015. "Systematic review and meta-analysis of the impact of restaurant menu calorie labeling," American Journal of Public Health, American Public Health Association, vol. 105(5), pages 11-24.
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