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PurposeDining out is integral to the American lifestyle. Diners want to make informed choices. The purpose of this research is to measure consumers' need for, and attitudes toward, nutritional information (NI) on menus in full‐service restaurants.Design/methodology/approachData were collected from 502 participants at a full‐service restaurant on a university campus, through a survey questionnaire. Correlations, ANOVA, and descriptive statistics were utilized for data analysis.FindingsSome market segments would dine out more often in restaurants if NI was made available. Segments concerned about NI are females, those aged 35 to 65, and those belonging to the higher income and college‐educated strata. Consumers eating healthy food at home are more likely to use NI in restaurants, as are those who dine out as a necessity. NI that consumers are most concerned about concerns fat, saturated fat, and trans‐fat.Research limitations/implicationsThe current study is limited by a one‐location cross‐sectional design. Future studies should be longitudinal and be conducted in multiple locations.Practical implicationsA deeper understanding of consumers' concern could permit restaurateurs to use NI on menus to their competitive advantage, by effectively deploying a market segmentation strategy.Originality/valueThis research adds new knowledge to the present body of hospitality literature. This paper will assist managers by providing insights into the specifics of the target markets of who needs NI, and the context in which they will use NI on menus.

The USA is culturally and ethnically diverse and becoming more so. This diversity is reflected in the variety of cuisines available both in stores and in restaurants. Trends show a movement towards trying out new and exotic foods, increasing interest in vegetarian items, as well as a growing use of spices, herbs, and hot peppers. Asian foods are getting more popular with cuisines from China, Thailand, and Japan in the lead. Indian cuisine is hot, spicy, flavored with herbs, and offers many vegetarian options. This study examines the perceptions of White Americans, South Asians, and those of other ethnic origins in their perceptions of the food and service in Indian restaurants in the USA. The findings of this study suggest that there are universal likes/dislikes as well as differential perceptions between ethnic groups. Implications for researchers and operators of Indian restaurants are provided.

Outlines a step‐by‐step procedure to evaluate both the costs and the benefits of any training proposal. The evaluation permits owners and managers to make informed decisions about appropriate training methods. The operator is often forced to choose between informal on‐the‐job training and structured off‐the‐job training. Utilizes a financial analysis model for identifying the dollar value of both performance and training. Compares benefits and costs of two different training approaches side‐by‐side to identify the method that will deliver the maximum financial benefit.