Search

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. [ABSTRACT FROM AUTHOR]

This study aims to do a bibliometric analysis of the literature available on the organic menu at a restaurant to extract insights into the study area and provide direction for future research. Fifty-nine documents were extracted using the Scopus scientific database published in the restaurant's organic menu area. VOSviewer and R-based Bibliometric software have been used for conducting bibliometric analysis. The trending themes are food aesthetics, alternative food networks, food quality, sustainability and acceptability. The four clusters identified in the organic menu literature identified the behavioral intention of consumers, sustainable development, marketing management and procurement of organic food for the restaurant. The study will first conduct a bibliometric analysis to discover the trending themes and clusters in the organic menu literature. Based on the review, the customer organic menu adoption framework has been developed to understand the study topic better. The study's findings will help managers and practitioners easily understand the trend in the literature on organic menus at the restaurant, which will help formulate marketing strategies and policies. [ABSTRACT FROM AUTHOR]

The design of menus is a strategic part of the marketing mix of restaurants and the way they can (or can not) create a competitive advantage and attract the customer's attention. In particular, restaurant menus communicate the restaurant unique selling proposition through its unique understanding of terroir. In this sense, the role of restaurants in the protection of local food identities and the promotion of local food heritage has become a topic of increasing interest. From a qualitative study based on a discourse analysis, the aim of this article is to understand the role of food in dining experiences through the storytelling embedded in the menus of the 8 restaurants awarded with the Michelin Green Star in Catalonia. While results show the pivotal role of products with a local origin, the narrative derived from the menus display meaningful relationships between local and global, old and new culinary techniques. Results also show the preoccupation of restaurants toward the protection of the linkages between the products and the territory, and the promotion of a zero-waste cuisine. Theoretical and practical implications are outlined to create both business and destination marketing strategies based on a "green" storytelling. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Abant Social Sciences / Abant Sosyal Bilimler Dergisi is the property of Journal of Abant Social Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Since May 2018, federal restaurant menu labeling regulations have required large U.S. chain restaurants to disclose calorie counts on menus. This study estimates the share of U.S. adults who notice calorie information on fast-food and sit-down restaurant menus and identifies the consumer characteristics that predict noticing calorie labels. Using a nationally representative sample of 5,185 U.S. adults aged 18 and older from the 2022 Health Information National Trends Survey (HINTS), linear regression models were estimated to predict the likelihood of noticing calorie labels the last time adults ordered food in a fast-food or sit-down restaurant. The 2022 HINTS data were publicly released in April 2023 and these public-use and de-identified data were analyzed in October 2023. In 2022, about 1 in 2 U.S. adults (49.7%, 95% CI=47.6%, 51.8%) reported noticing calorie labels during their last restaurant visit. The likelihood of noticing calorie information was significantly lower among men, lower income households, unpartnered adults, residents of the Northeast Census Region, and residents of rural areas. Approximately half of U.S. adults reported seeing calorie labels when they last ordered food in a fast-food or sit-down restaurant in 2022. Sex, income, marital status, and residential location influenced the likelihood of noticing calorie counts posted on restaurant menus. [ABSTRACT FROM AUTHOR]

Gastronomy represents one of the main defining national cultural elements and is essential for shaping territorial identities and for tourism development, attracting both domestic and international tourists. The landscape in the center of Bucharest has gradually changed under the influence of entrepreneurial initiatives within the hospitality industry, showing at present a rather cosmopolitan urban environment. Despite the significant number of international catering units, better adapted to global tastes, Romanian-themed restaurants represent a landmark of the capital city. In this context, our study focuses on the Romanian authentic local gastronomy offered by the themed traditional restaurants in the center of Bucharest as a stimulating factor for different types of consumers. Aiming to answer several research questions, this research has a complex multi-fold methodological approach, appealing to triangulation which gathered, as main analytic methods, mapping, semantic analyses, and text visualisation, and the interview method (originally and appropriately applied for this case study to experienced employees). The main results show a complex gastronomic landscape that gathers various types of restaurants but outlines those with a Romanian ethnic theme in the center of Bucharest. The study of Romanian restaurants' menus reveals elements of authenticity (e.g., traditional dishes and their regional denominations, local rural ingredients, old recipes, and cuisine techniques) as factors of attractiveness for consumers and as competitive advantages in their market. Moreover, interviews with staff representatives outline restaurants' atmosphere, originality, and price–quality ratio of their food as the main attractive elements for both autochtonous customers and tourists and which offer an advantage in the market. The present study may interest multiple stakeholders, focusing on the development and evolution of the hospitality industry in Romania. [ABSTRACT FROM AUTHOR]

Web 2.0 technologies have had a significant impact on collaborative communication practices in teaching, learning, and professional work environments. In translation studies, computer-supported collaborative translation tasks have mainly been discussed within the project-based learning framework, where research has foregrounded correlations between collaboration and performance. However, trainees' specific uses of collaborative tools, including transcripts of real-time exchanges, have neither been sufficiently investigated nor informed pedagogical strategies and approaches in any tangible way. This study bridges this gap by evaluating trainees' collaborative practices while they translated a text, localized a restaurant menu, and simulated the design and launch of a language service agency. Data was gathered from a questionnaire, in-class presentations, and real-time instant messaging (IM) transcripts. Data analysis of the real-time IM exchanges unveiled considerable trainee communicative practices during collaborative tasks. Furthermore, correlations were established between the volume of instant messages, time of exchange, role played by trainees, and conversation themes with the teams' final assessment performances. This study provided valuable insights into the effectiveness of IM as a collaborative tool in training environments. It also informed our suggested guidelines for properly integrating IM into the translator training curriculum. [ABSTRACT FROM AUTHOR]

In 2018, the United States implemented a nationwide law requiring chain restaurants with more than 20 units to post calorie counts next to each of their menu items. Previously, individual cities, counties, and states had passed such laws, and certain chains had voluntarily posted calorie counts. Despite the widespread nature of this practice, the effect of calorie counts on restaurant outcomes is still not well understood. This paper estimates the impact of restaurant menu calorie labels on four important outcomes: 1) restaurant revenue; 2) restaurant profit; 3) the labor time of kitchen staff; and 4) patrons' support for calorie labels. We estimate these impacts by conducting a randomized controlled experiment in two full-service restaurants. The results indicate that posting calorie counts on menus has no detectable negative impact on restaurants – the impacts on revenue, profit, and labor time are indistinguishable from zero. Moreover, exposure to the labels increases patrons' support of restaurant menu calorie labels by 14.3% and reduces their opposition to them by 27.1%. Altogether, these results suggest that posting calorie counts does not harm restaurants, and are appealing to consumers. [ABSTRACT FROM AUTHOR]

Sales is one of the key factors in business. Failure to increase sales can lead to the collapse and bankruptcy of a business. Recommendation System is a system that is capable of predicting products desired by users. Personalized product recommendations effectively boost sales in a business. In this context, the recommendation system is a strategic tool to optimize the user experience and encourage further purchases. This research applies the content-based filtering method, which utilizes an item similarity-based recommendation approach. Three variables are used to determine the recommended product order: similarity value, sales quantity, and rating. Based on the trial, it was found that 77.3% of users were interested in the recommended products, while the remaining 22.7% preferred to purchase other products. Therefore, it can be concluded that the recommendation system can influence users to purchase the recommended products, thus impacting sales. [ABSTRACT FROM AUTHOR]

Previous research regarding menu writing focused on the customers' perspective, rather than the current practices approach of this study. With the purpose of quantifying and categorizing the word choices most commonly used by restaurant operators, this research used text-mining techniques to develop a database of words used in menu descriptions from a broad cross-section of American casual dining restaurants. The words were categorized and sorted by frequency in order to determine the most common words and categories used. Results showed that categorically, culinary words were used the most in menus while sensory and adjective words were used the least. Within the categories of ingredients, vegetables were most frequently observed while fruits appeared the least in menus. Empirically, the major menu word categories identified in this study can help to update restaurateurs with the current menu word classification. In addition, the words within each category reflect current industry practices, which may be useful to operators in describing menu dishes. [ABSTRACT FROM AUTHOR]

This article analyses how Gorgonzola cheese achieved widespread success among the upper and middle classes in continental Europe, the British Isles, and North America between the 1850s and 1930s. Drawing on social history, the history of science and technology, and cultural history, the article highlights the important role played by hotels, restaurants, clubs, and ocean liners, on the one hand, and the circuit of industrial and agricultural exhibitions, on the other, in the nearly simultaneous growth in popularity of Gorgonzola among the upper and middle classes. Joining the consolidated historiographical and sociological vein that examines the interplay among class, food, and social capital, the novel analysis of documents such as newspaper articles, restaurant menus, literary sources, and exhibition catalogues offers a new perspective on the unique Gorgonzola phenomenon. [ABSTRACT FROM AUTHOR]

A calorie-labeling policy for restaurant menus was implemented in 2018. Whether and how sexual-minority men use this information has not been evaluated. The Men's Body Project, a 2020 cross-sectional survey study of 504 cisgender sexual-minority men (mean age=35.8 ± 10.4 years, 71.0% White, 5.6% Asian, 14.3% Black, 9.1% another/multiple race identities) assessed respondents' awareness of calorie labels on restaurant menus and subsequent responses. Additional questions were asked about weight-change goals, body image, disordered eating behaviors, and muscle-enhancing supplement use. Analyses in 2022–2023 used multivariate logistic regression to assess the associations between noticing calories and weight- and muscularity-oriented behaviors and, among those who noticed calorie labels, whether participants reported using this information to order more or fewer calories. Approximately half of the participants reported noticing calorie labels. Those who did were more likely to report engaging in disordered eating behaviors (OR=2.03). Among participants who noticed menu labels, ordering fewer calories was the most frequent response, whereas 25% reported not changing the caloric content of their order. Many participants (21%) reported ordering both more and fewer calories, and this heterogeneous ordering pattern was associated with both disordered eating (OR=4.70) and muscle-enhancing behaviors (OR=9.42) compared with that among participants who did not report behaviors. Reporting weight-control efforts was associated with ordering fewer calories than participants not doing anything to change their weight (OR=2.53). Most participants noticed calorie labels on menus, and many reported subsequently ordering fewer calories. Disordered eating and muscle-enhancing behaviors were associated with behavior changes in response to calorie information. [ABSTRACT FROM AUTHOR]

This research examines the policy strategy for developing tilapia marketing in Soppeng district. Marketing development is needed to achieve equal distribution of profits from the tilapia business for marketing institutions. The PPA was carried out through a meeting of coastal area management planning experts, as part of the development of tilapia marketing. PPA aims to involve stakeholders to produce identification and definition of key variables, definition of future state variables, scenario building, and formulation of strategies and anticipated actions. The FGD results obtained 6 variables with the highest scores, namely consumer understanding, digital marketing, market demand, government support, distribution and supply chain, sustainable marketing. In this context, the participants created implementation strategies and anticipatory actions, (1) Providing education to people who will become consumers about the importance of consuming fish that is rich in nutrients; (2) digitizing tilapia fish business actors; (3) Pay attention to and record the stock and demand for Tilapia fish; (4) paying more attention to business actors (fishermen and fish farmers) as a measure for regional food security; (5) Providing opportunities and supporting the Tilapia distribution and supply chain (6) Creating a fisheries system from raw materials, then processing them carefully so that no waste is left, then creating a culinary village program containing fishing spots for consumers and restaurants with a fisheries menu. The strategic implications and anticipatory actions above are stakeholder needs that can be met through intervention in various determining variables in Tilapia Marketing Development. [ABSTRACT FROM AUTHOR]

Copyright of Tourism & Management Studies is the property of Escola Superior de Gestao, Hotelaria e Turismo, Universidade do Algarve and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In this paper, we propose an Augmented Reality-based Android framework that will assist restaurants in providing better service to their customers. It provides the users with features such as 3D view of the food item, description containing the origin of the dish and recipe along with calorie information and price. When the application is launched, category wise menu will pop up, the user will have to choose the desired category and the food items in that category will be in displayed for them to view. An android smartphone or tablet can be used to find more 3D dishes on your table. Calorie labeling on menu will assist patrons in making educated and healthy food and snack choices. Calories will be described on the menu, allowing customers to better understand their choices and making it easier to eat healthily when dining. So that whenever a new user visits that restaurant, all details regarding the dish can be viewed. The application was designed with an aim to help users to visualize the dish that they crave for by implementing 3D models of food items. [ABSTRACT FROM AUTHOR]

Objective: Federal law requires calorie information on chain restaurant menus. We sought to assess the prevalence of calorie disclosures on online menus and determine if the menus are controlled by restaurants subject to US labelling requirements. Design: Cross-sectional Setting: Restaurant websites and mobile apps for restaurant located in New York City, Los Angeles, Chicago, and Houston Participants: US chain restaurants (top seventy-five by number of outlets) and third-party platforms (TPP): Grubhub, Uber Eats, DoorDash Results: There was at least one calorie disclosure (for at least one food or beverage, in at least one location) on sixty-eight of seventy-two (94 %) menus on restaurant websites or apps, thirty-two of fifty-five (58 %) menus on DoorDash, six of forty-nine (12 %) menus on Grubhub and thirty of fifty-nine (51 %) menus on Uber Eats. There was consistent calorie labelling (all foods and beverages, all locations) on forty-three of seventy-two (60 %) menus on restaurant websites or apps, fifteen of fifty-five (27 %) menus on DoorDash, three of forty-nine (6 %) menus on Grubhub and eleven of fifty-nine (19 %) menus on Uber Eats. Only four restaurant chains consistently labelled calories for all items, in all locations, on all platforms where their menus were found. All three TPP provided restaurants the ability to enter and modify menu items, making the menus subject to US labelling requirements. Only Uber Eats provided guidance to restaurants on entering calorie information. Conclusions: As consumers increasingly rely on TPP for restaurant ordering, menus on these platforms should include calories in order to promote transparency and nutrition. [ABSTRACT FROM AUTHOR]

Location-Based Services are often used to find proximal Points of Interest (PoIs)—e.g., nearby restaurants and museums, police stations, hospitals, etc.—in a plethora of applications. An important recently addressed variant of the problem not only considers the distance/proximity aspect, but also desires semantically diverse locations in the answer-set. For instance, rather than picking several close-by attractions with similar features—e.g., restaurants with similar menus; museums with similar art exhibitions—a tourist may be more interested in a result set that could potentially provide more diverse types of experiences, for as long as they are within an acceptable distance from a given (current) location. Towards that goal, in this work we propose a novel approach to efficiently retrieve a path that will maximize the semantic diversity of the visited PoIs that are within distance limits along a given road network. Our approach allows to specify both a start and terminal location to return a (non-necessarily shortest) path that maximizes diversity rather than only minimizing travel cost, thus providing ample applications in tourist route recommendation systems. We introduce a novel indexing structure—the Diversity Aggregated R-tree, based on which we devise efficient algorithms to generate the answer-set—i.e., the recommended locations among a set of given PoIs—relying on a greedy searching strategy. Our experimental evaluations conducted on real datasets demonstrate the benefits of the proposed methodology over the baseline alternative approaches. [ABSTRACT FROM AUTHOR]

The restaurant menu requires constant re-evaluation to achieve a balance of profitability and customer satisfaction. A constructive research approach was taken to identify the challenges and practical requirements of small and micro restaurant practitioners to facilitate menu analysis and revenue management implementation within their establishments. The developed framework does not require any collection of data and guidance, and hence can be easily implemented for businesses of any circumstance. Through observing implementation of the developed framework in small and micro restaurant outlets, this framework was found to be efficient for menu planning, strategizing and expansion, but inappropriate for day-to-day operational usage. [ABSTRACT FROM AUTHOR]

Numeric labeling of calories on restaurant menus has been implemented widely, but scientific studies have generally not found substantial effects on calories ordered. The present research tests the impact of a feedback format that is more targeted at how consumers select and revise their meals: real-time aggregation of calorie content to provide dynamic feedback about meal calories via a traffic light label. Because these labels intuitively signal when a meal shifts from healthy to unhealthy (via the change from green to a yellow or red light), they prompt decision makers to course-correct in real time, before they finalize their choice. Results from five preregistered experiments (N = 11,900) show that providing real-time traffic light feedback about the total caloric content of a meal reduces calories in orders, even compared with similar aggregated feedback in numeric format. Patterns of ordering reveal this effect to be driven by people revising high-calorie orders more frequently, leading them to choose fewer and lower-calorie items. Consumers also like traffic light aggregation, indicating greater satisfaction with their order and greater intentions to return to restaurants that use them. The authors discuss how dynamic feedback using intuitive signals could yield benefits in contexts beyond food choice. [ABSTRACT FROM AUTHOR]

Background: Food aesthetics influences affective dimensions (valence and arousal) and subsequent emotional and behavioural responses in images presented in more traditional form, almost rustic in some cases, to the signature dishes of haute cuisine. However, the visual impact of images of haute cuisine dishes on consumers' affective and emotional responses compared to traditional dishes is still understudied. Methods: We recorded electrodermal activity, ocular movements and self-report affect of 35 volunteers while they performed a picture viewing paradigm using images of haute cuisine food, traditional food, and non-food. Additionally, the moderating role of age was examined. Results: Our results showed that subjects had higher feelings of pleasure and arousal toward images of food (haute cuisine and traditional dishes) compared to non-food images. However, no difference in self-report affect, physiological and behavioural responses was found between haute cuisine and traditional dishes. Interestingly, a moderating effect of age was revealed, reporting that younger participants had greater feelings of pleasure and shorter eye-to-screen distance towards traditional food than haute cuisine. Conclusions: As a whole, our findings suggest that food aesthetics could at least partially affect consumers' affective and emotional responses. Interestingly, physiological responses to food pictures seemed to be relatively independent of approach/avoidance motivational states, supporting the assumption that traditional visual restaurant menus with attractive images might be insufficient for eliciting intense positive emotions. This study also contributes to advancing the understanding of the role that age plays in emotional impact when images of haute cuisine dishes are presented to consumers. [ABSTRACT FROM AUTHOR]

Restaurant menu calorie labeling is regarded as a promising, cost-effective, and innovative method that will have an impact on the food environment, raise awareness among consumers, and aid in global efforts to prevent obesity. This study aimed to assess the public's calorie literacy, dining practices, and perceived effectiveness of restaurant menu labeling implementation in the United Arab Emirates (UAE). A descriptive, web-based cross-sectional study was conducted among 1279 adults in the UAE. Socio-demographic characteristics, calorie literacy, and perceived effectiveness of restaurant menu labeling among participants were investigated. Chi-square analysis was used to compare indicators across demographic characteristics. More females than males completed the online survey, (56.1% and 43.9%). Most of the participants aged < 30 years old (54.8%), The majority of participants reported eating away from home at least once per week (89.6%). 66.0% of participants were knowledgeable about calorie definition, but only 37.1% knew about average daily energy requirements. Younger participants, with a normal BMI, and higher education levels reported a significantly higher likelihood of eating at a chain restaurant with caloric information on the menu (p <0.05). The majority of participants (76.0%) preferred to see calorie information and other nutrition information on menus. To conclude, menu labeling is a welcomed policy to be implemented in food outlets. Further investigation is necessary to ascertain the most efficacious method of presenting nutrition information to consumers to facilitate informed purchasing decisions considering the potential benefits of mandating calorie declaration in obesity prevention efforts. [ABSTRACT FROM AUTHOR]

Purpose: This study aims to identify effective ways to promote plant-based foods in quick-service restaurants by considering customers' food-related health involvement. Design/methodology/approach: This study conducted a 2 (message format: myth/fact or fact-only) × 2 (message focus: benefit- or attribute-focused) × 2 (health involvement: high or low) quasi-experimental design via a scenario-based online survey. A multivariate analysis of covariance and a bootstrapping approach were used to test the hypotheses (N = 365). Findings: The results indicated that message format and focus jointly influenced customers' perceived health consequences of plant-based foods and purchase intentions; customers' health involvement altered the two-way interaction between message format and focus; and perceived health consequences mediated the effects of message format and focus as and customers' health involvement on purchase intentions. Research limitations/implications: This study identifies the effectiveness of message format and focus in promoting plant-based foods and extends the sustainable product promotion literature by using resource matching theory and the elaboration likelihood model. Future studies should use field studies to examine how can message framing influence customers' actual behaviors when purchasing plant-based foods. Practical implications: This study can help quick-service restaurants better promote plant-based foods considering message format and focus and customers' food-related health involvement. Originality/value: This is one of only a few studies that have tested how messages containing both negative and positive information about a product could help promote plant-based foods. [ABSTRACT FROM AUTHOR]

Copyright of Erciyes Akademi is the property of Erciyes Universitesi Sosyal Bilimler Dergisi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: It is unknown whether the nutritional quality of children's menus varies depending on the cuisine type. This study aimed to investigate differences in the nutritional quality of children's menus by cuisine type in restaurants located in Perth, Western Australia (WA). Design: Cross-sectional study Setting: Perth, WA. Participants: Children's menus (n 139) from the five most prevalent restaurant cuisine types in Perth (i.e. Chinese, Modern Australian, Italian, Indian and Japanese) were assessed using the Children's Menu Assessment Tool (CMAT; range -5–21 with lower scores denoting lower nutritional quality) and the Food Traffic Light system, evaluated against Healthy Options WA Food and Nutrition Policy recommendations. Non-parametric ANOVA was used to test for a significant difference in total CMAT scores among cuisine types. Results: Total CMAT scores were low for all cuisine types (range -2–5), with a significant difference between cuisine types (Kruskal–Wallis H = 58·8, P < 0·001). The highest total CMAT score by cuisine type was Modern Australian (mean = 2·27, sd = 1·41) followed by Italian (mean = 2·02, sd = 1·02), Japanese (mean = 1·80, sd = 2·39), Indian (mean = 0·30, sd = 0·97) and Chinese (mean = 0·07, sd = 0·83). When using the Food Traffic Light for assessment, Japanese cuisine had the highest percentage of green food items (44 %), followed by Italian (42 %), Modern Australian (38 %), Indian (17 %) and Chinese (14 %). Conclusions: Overall, the nutritional quality of children's menus was poor regardless of cuisine type. However, children's menus from Japanese, Italian and Modern Australian restaurants scored better in terms of nutritional quality than children's menus from Chinese and Indian restaurants. [ABSTRACT FROM AUTHOR]

To reduce added-sugar consumption, jurisdictions are considering requiring restaurant menu labels to identify high-added-sugar items. This study examined the impacts of added-sugar warning labels on hypothetical choices, knowledge of items' added-sugar content, and perceptions of high-added-sugar items. The design was an online RCT. National sample of adults (N=15,496) was recruited to approximate the U.S. distribution of sex, age, race, ethnicity, and education. Participants viewed fast-food and full-service restaurant menus displaying no warning labels (control) or icon-only added-sugar warning labels next to high-added-sugar items (containing >50% of the daily recommended limit). The main outcome measures were hypothetical ordering of ≥1 high-added-sugar item, grams of added sugar ordered, and knowledge of items' added-sugar content assessed in 2021 and analyzed in 2021–2022. Warning labels reduced the relative probability of ordering ≥1 high-added-sugar item by 2.2% (probability ratio=0.978, 95% CI=0.964, 0.992; p =0.002); improved knowledge of added-sugar content (p< 0.001); and led to a nonstatistically significant reduction of 1.5 grams of added sugar ordered, averaged across menus (p= 0.07). The label modestly reduced the appeal of high-added-sugar items, increased perceptions that consuming such items often will increase Type 2 diabetes risk, increased perceived control over eating decisions, and increased injunctive norms about limiting consumption of high-added-sugar items (ps <0.001). However, in the warning condition, only 47% noticed nutrition labels, and 21% recalled seeing added-sugar labels. When restricting the warning condition to those who noticed the label, the result for grams of added sugar ordered was significant, with the warning condition ordering 4.9 fewer grams than the controls (95% CI= –7.3, –2.5; p <0.001). Added-sugar warning labels reduced the probability of ordering a high-added-sugar menu item and increased participants' knowledge of whether items contained >50% of the daily value for added sugar. The modest magnitudes of effects may be due to low label noticeability. Menu warning labels should be designed for noticeability. This study was registered at AsPredicted.org #65655 [ABSTRACT FROM AUTHOR]

Recent findings indicate that one-third of man-made greenhouse gas emissions are due to the global food system. Given these findings, several food retailers and restaurants have been exploring ways to communicate carbon dioxide equivalent (CO2e) information to consumers to provide objectively reliable estimates of emissions associated with individual menu items. Drawing from these retailer innovations and literatures on choice architecture and restaurant calorie labeling, we assess how consumer perceptions about CO2e emissions correspond to objective levels for a pool of restaurant items. We then show how various disclosures of CO2e emissions information, including positive, negative, and neutral formats, may affect results. We also show how CO2e disclosures lead to favorable restaurant outcomes, both directly and indirectly. Results have implications for restaurant management interested in disclosing emission information to consumers and for governmental and nongovernmental agencies interested in marketplace innovations to address global climate change. [ABSTRACT FROM AUTHOR]

The role of restaurants, canteens, other forms of eatery and food service outlets are becoming very big part of most economies at different levels. However improvement in customer experience while making orders plays a very critical role in having a smooth and efficient menu ordering process. This article presents a novel hybrid approach that tackles the challenges associated with menu ordering especially in the post-covid era; both from software and hardware perspectives. First, a web-application - powered by ReactJS and GraphQL, which enables order request anywhere at any time was developed. In addition, is the implementation of hardware with mobility feature on trips to the restaurant using two Arduino microcontrollers (transmitter and receiver). The result allows the user to browse through a catalogue, check-in and out on a Thin-Film-Transistor (TFT) liquid-crystal display (LCD) and deliver a seamless experience to the customer. [ABSTRACT FROM AUTHOR]

Large portions, which can lead people to eat more, are becoming increasingly common in U.S. restaurants. This study tested whether portion-size descriptions on menus and different pricing strategies influence the selection of smaller portion sizes. This was a 4 × 2 between-subjects online randomized controlled experiment. This was an online simulated menu-ordering study conducted in 2021 among 2,205 U.S. adults. Adults viewed a fast-casual and full-service menu with entrées available in 2 sizes and ordered an entrée from each. Participants were randomized to view 1 of 4 portion-size descriptors (smaller/larger portion): (1) no descriptor/large (control), (2) standard/large, (3) just right/large, and (4) no descriptor/hearty. Participants were also randomized to either linear (i.e., reduced price=50% larger portion's price) or nonlinear pricing (i.e., reduced price=70% larger portion's price) (4 × 2 factorial design). In 2022, logistic regression models were used to analyze whether the interventions increased the likelihood of choosing a reduced portion. Regardless of pricing scheme, participants in the standard/large condition selected reduced portions by 10 (95% CI=0.04, 0.16) and 13 (95% CI=0.07, 0.18) percentage points more than those in the control condition (fast-casual and full-service menus, respectively). Selection of reduced portions in the just right/large condition increased by 9 (95% CI=0.04, 0.15) and 8 (95% CI=0.02, 0.14) percentage points. For the fast-casual menu, keeping portion-size descriptors constant, participants ordered a reduced portion by 5 percentage points more with nonlinear pricing than with linear pricing. Portion-size descriptions on restaurant menus, even with nonlinear pricing, are a low-cost strategy to promote the selection of lower-calorie, smaller portions without restricting choice. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Management Theory & Practices Research (JMTPR) is the property of Journal of Management Theory & Practices (JMTP) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The price of most food products is a function of attributes related to the product itself and signals associated with product features. Using a novel data source, online restaurant menus, this study examines the impact of various attributes on raw, half shell oyster prices in the United States. We find that oyster value is significantly affected by region, as well as the amount and type of information provided. West coast oysters, oysters sold in the Pacific region, and oysters sold on menus with additional information receive the highest price premiums. These findings suggest significant market segmentation exists within the United States. [ABSTRACT FROM AUTHOR]

In the global context, marked by overweight and obesity in childhood, the problem of the consumption of meals and snacks out of home by children is of great importance. In Brazil, there are few studies tracing the food consumption of children out of home, the choices of the places and what will be eaten, and the nutritional quality of these meals. The present work aimed at evaluating the factors that influence the choice of establishments and children's menu in restaurants. The research was developed based on the cross-sectional study with a qualitative approach, using a convenience sample of 100 people, comprising 50 adults and 50 children, in the year 2020. Children below 7 years old and above 10 years old were excluded. The data survey was performed using online collection, using the form from Google Forms. The answers to the forms were automatically grouped and tabulated into a spreadsheet, also inside the Google structure. The choice of the kids menu was mostly performed by the adults, being 4% superior to the children's decision power. Child's preference was the main factor in the choice of the kids menu, followed by food quality. Hygiene and cleaning expressed the greatest relevance in the choice of the food establishment by the adults. The understanding of the Brazilian reality regarding infant feeding is a subject still little studied in Brazil, and further investments on research regarding this topic are necessary. [ABSTRACT FROM AUTHOR]

Trompe l'oeil is a technique used in art that attempts to deceive the viewer's eye by playing with the environment and perspective. This skill, present in painting and sculpture, is widespread in the visual arts. However, in recent years it has taken root in gastronomy and the theatrical environment that more and more chefs and gastronomic professionals represent in the menu of their restaurants. The present research sought to disseminate the origin of the technique, as well as the most recent works in the gastronomic world with the aim of expanding its use and improving the consumption experience in food and beverage establishments. The method used in this research was the descriptive literature review, providing an update on the artistic concept in a constantly evolving environment. The results of the research showed that trompe l'oeil is predominantly used in the cuisine of the sweet world, without neglecting the possibility of applying it in dishes of the salt world. In addition, the trompe l'oeil technique requires the skill of the chefs as it is the only way to achieve success. [ABSTRACT FROM AUTHOR]

The restaurant's menu is considered the primary determinant of a restaurant's profitability and customer satisfaction. This article explores consumers' preferences of restaurant menu measures applied during a crisis. Based on pertinent literature review in conjunction with inputs from F&B experts, the researchers identified a list of 6 restaurant menu practices that managers implement during a crisis. The researchers used the Best-Worst Scaling (BWS) method to identify customers' choices for the menu measures. Based on the analysis of survey responses from 568 restaurant customers, the findings demonstrate that menu measures applied during a crisis are perceived differently across the three restaurant categories: fine dining, casual dining, and quick service. The results of this study have not only practical contribution to the case of Lebanon, but they also fill a gap in the knowledge, and extend the existing literature with restaurant consumers' preference of menu measures during a crisis, and provide a list of practices to be implemented by F&B professionals. [ABSTRACT FROM AUTHOR]

More than 50% of Canadians report regularly eating foods prepared at restaurants. The literature shows poor nutritional quality of restaurant foods. No federal policy on improving the nutritional quality of restaurant food is available except for a provincial regulation that mandates Ontario chain restaurants to display the energy content of items on menus. There is limited information on the nutrition information reporting and nutritional quality of restaurant foods. This study aimed to examine the nutrition information reporting and nutritional quality of menu items of Canadian chain restaurants in 2020. Nutrition information for menu items (n=18,760) was collected and analyzed from Canadian restaurants with ≥20 outlets nationally between 2020 and 2021. Menu items were categorized into 5 categories. Descriptive statistics were calculated for serving size, energy, and saturated fat, sodium, and sugar. Percentage daily values of energy and nutrient levels were calculated following the Canadian labeling guidelines. Of the 201 eligible chain restaurants, 141 (70%) provided some nutrition information, of which 70 (50%) voluntarily provided the complete nutrition information that is required on prepackaged foods. Overall, menu items were high per serving in energy (mean kcal=483; 95% CI=477, 489), saturated fat (mean=7.4 g; 95% CI=7.2, 7.5), sodium (mean=867 mg; 95% CI=853, 881), and total sugars (mean=17 g; 95% CI=17, 17), and all exceeded the recommended 15% percentage daily values threshold. Although most chain restaurants provided nutrition information, the lack of regulations regarding reporting format and provision of serving size and other nutrients challenges the assessment of the nutritional quality of menu items. Interventions to standardize nutrition information reporting and improve nutritional quality are needed in the restaurant sector. [ABSTRACT FROM AUTHOR]

The theme addressed in this article is the organic food market of Family farming with food companies and restaurants in Santa Cruz do Sul and its impact on the formation of short chains of commercialization of these products. The theoreticalmethodological approach is referenced in the work of the French Moroccan economist Hassan Zaoual (2006), entitled New Economy of Local Initiatives - an introduction to post-global thinking, which brings the discussion of Symbolic Sites of Belonging, understood as bearers of a plurality of modes of coordination (gift, solidarity, reciprocity, cooperation, socialization, reciprocal learning), which fill the incompleteness of the market that generates uncertainty. The research was limited to the region of Santa Cruz do Sul, where owners of four restaurants, located in the central area of the city, and an industrial restaurant that provides outsourced meal service, were interviewed, and four family farmers who produce and sell organic food in the region. The results show that the organic production of family farming practiced in the region is guided by the principles of Agroecology and that these products are identified as differentials in the menus of restaurants, evidencing prospects for expanding the demand for organic foods in the region. [ABSTRACT FROM AUTHOR]

For many people, gluten is harmless, and a normal part of their everyday diet. A gluten-free diet excludes any product made with gluten, or for those with severe allergies, any product processed or cross-contaminated with items containing gluten. Some of the restaurant guests are diagnosed withceliac disease and can't consume food that contains gluten. Hence, there is a visible need to implement gluten-free meals in the menus. The menu is the single most important sales and marketing tool available to a restaurant. A well-designed menu communicates much more than just a list of available food items. Offering gluten-free meals and labeling them in the menu is one way to attract and to keep satisfied many of the guests and tourists. Ohrid as a tourist destination should offer a variety of options for the tourists with specific diet needs and that is a good way to enrich the tourist offer. [ABSTRACT FROM AUTHOR]

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. • Restaurant menus have limited space to convey the characteristics of a dish. • Customers use menu descriptions to mitigate ordering uncertainty. • Restaurant menu words can be classified as Utilitarian or Hedonic. • Utilitarian words may be further subdivided into Experiential or Descriptive. • Understanding word classifications allows restaurant operators to fine tune menus. [ABSTRACT FROM AUTHOR]

Providing 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. (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. Two 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. There 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. In 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. [ABSTRACT FROM AUTHOR]

We find that people implicitly and explicitly represent healthy foods they categorize as healthy in their purest, least prepared forms but represent foods they categorize as unhealthy in their most prepared forms (e.g., a veggie patty is represented as frozen while a beef burger is represented in a bun with melted cheese and ready to eat). We find this effect across several studies using both image and word sorting measures in explicit tasks and implicit association tasks. The effect results from the perception of health and taste as two conflicting goals. Preparation (e.g., cooking, adding toppings) makes food more delicious, which creates categorization ambiguity. Hence, healthy food is thought of as unprepared. Indeed, individual differences in perceived health-taste goal conflict moderate the effect. Critically, the representation of healthy foods matters for food decisions. In an experiment that manipulated the descriptive language on a restaurant menu, emphasizing the preparation of foods increased participants' preference for healthy foods (with no improvement for unhealthy foods). [ABSTRACT FROM AUTHOR]

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. • Vegetarian defaults promising route to reduce meat consumption in restaurants. • Defaults also work when consumers do not exactly know what menu they will receive. • Imposed effort and price supplements did not strengthen effects of the default. [ABSTRACT FROM AUTHOR]

The authors analyze 884 Internet-based restaurant menus from inside and outside San Jose, California, which they collected before and after the city implemented a 25% minimum wage increase in 2013. Their findings suggest that nearly all of the cost increase was passed through to consumers, as prices rose 1.45% on average. Minimum wage price elasticities averaged 0.058 for all restaurants and ranged from 0.044 to 0.109, depending on the type of restaurant. The authors’ estimate of payroll cost increases net of turnover savings is consistent with these findings. Equally important, border effects for restaurants are smaller than is often conjectured. Price differences among restaurants that are one-half mile from either side of the policy border are not competed away, indicating that restaurant demand is spatially inelastic. These results imply that citywide minimum wage policies need not result in substantive negative employment effects nor shifts of economic activity to nearby areas. [ABSTRACT FROM AUTHOR]

Objective: To quantify the sector-wide energy and nutritional differences of both adult and children's restaurant menu items in the UK and the USA in 2018. Design: Cross-sectional study. Setting: Energy and nutritional information provided on restaurant websites. Participants: Menu items (n 40 902) served by forty-two large UK chains and ninety-six large USA chains. Results: Mean absolute energy, fat and saturated fat values were higher in USA menu items. For example, the mean adjusted per-item differences of adult menu items between the USA and the UK were 45·6 kcal for energy and 3·2 g for fat. Comparable figures for children's menu items were 43·7 kcal and 4 g. Compared with UK menu items, USA adult menu items also had higher sugar content (3·2 g, 95 % CI (0·5, 6)), and children's menu items had higher Na content (181·1 mg, 95 % CI (108·4, 253·7)). Overall, 96·8 % of UK and 95·8 % of USA menu items exceeded recommended levels for at least one of Na, fat, saturated fat or sugars. Conclusions: Menu items served by large chain restaurants had higher mean absolute levels of energy, fat and saturated fat in the USA compared with the UK. UK adult menu items were also lower in sugars compared with the USA ones and children's items lower in Na. As more than 95 % of all items were considered to have high levels of at least one nutrient of public health concern in the USA and the UK, improvements in restaurant menu items are needed in both countries. [ABSTRACT FROM AUTHOR]

Climate change is causing shifts in biogeography of marine species, towards higher latitude, deeper waters, or following local temperature gradients. Such species distribution changes are affecting global fisheries through increasing the dominance of warmer-water preferred species as ocean temperature increases. Previous modeling analyses projected that climate-induced changes in seafood availability would affect the entire seafood chain. However, observed climate impacts on seafood retailers and consumers have rarely been demonstrated. Seafood restaurants usually rely on the supply of locally caught species, and thus the impacts of changing catches on the food they serve, and consequently on their diners, may be reflected in their menus. In this study, 362 restaurant menus from Vancouver, British Columbia, Canada, were collated and analyzed over four different time periods (1880–1960, 1961–1980, 1981–1996, and 2019–2021). Moreover, 148 present-day menus from two other cities north (Anchorage, AK, USA) and south (Los Angeles, CA, USA) of Vancouver were also collected. An index, herein called Mean Temperature of Restaurant Seafood (MTRS), was calculated from the average temperature preference of the species of seafood identified in the menus for each time period or location. Overall, the MTRS of menus from Vancouver increased from 10.7 ± 0.7 °C to 13.8 ± 1.0 °C (95% confidence intervals) between 1888–1960 and 2019–2021. Present-day MTRS was among the highest in Los Angeles (16.5 ± 1.7 °C) and lowest in Anchorage (9.6 ± 1.0 °C). The temporal and spatial variations in MTRS are significantly related to observed patterns of average sea surface temperature and the Mean Temperature of the Catch. This suggests that restaurant menus may be used as a complementary information source regarding changes in marine ecosystems and fisheries and the seafood sector's responses to these changes. This study also highlights the value of using unconventional information sources and their applications in the detection of climate impacts on oceans and their dependent human communities. [ABSTRACT FROM AUTHOR]

Integration of automation and technology in every aspect of life is the global trend in the present age. It encompasses every facet of society including education, medicine, entertainment, defense, clothing, and restaurants, among others. Restaurants have also embraced technologies to facilitate their customers. Technologies like tablets for customer order, augmented reality, projection mapping for menu projection, touchscreen panels for order placement are among few worth mentioning. This paper proposes an entertaining way for the customers to place their orders without a waiter, using Machine Learning & Projection Mapping. The table serves as an interactive medium to browse through the menu and communicate with the kitchen with the touch of a finger. We have developed the product using TensorFlow and OpenCV using Python, along with a webcam or IP camera. The Graphical User Interface (GUI) has been designed in QT designer using pyqt5. This system is user friendly and can be installed in every environment. It can prove to be a low cost, high accuracy, real-time alternative to the existing technologies and can work in the cluttered environment with different illuminations with 96% accuracy. [ABSTRACT FROM AUTHOR]

Various innovations are also being made by business actors in the restaurant sector. One of them is the improvisation to provide various online media to serve its consumers, especially in providing menus online. In Indonesia itself, various restaurants have also started the process of transforming to digital. Several large restaurants are currently providing menu offers online, either through their direct website or through various ecommerce media. However, many studies have focused on factors related to the adoption of an application's technology and the use of UTAUT's theory of technology adoption. While in this study, the factors that were seen focused on the Organism Response Model (SOR). This model focuses on two things in looking at the factors that affect the intensity of purchases, namely from the marketing side and the social side. The purpose of this research is to see both in terms of marketing and terms of what social factors can encourage people to have purchase intensity for online ordering services provided by service providers. From the survey results carried out, some factors encourage someone to desire food on the online menu, including the visualization of the menu, the information on the menu, and the perception of risk for COVID-19. These three things have a positive influence on consumer desires for the online menu they see. Furthermore, purchase intentions can be influenced by the consumer desire that already exists and the convenience of consumers in making food purchases online. [ABSTRACT FROM AUTHOR]

As one of the food and beverage cost control tools in the restaurant industry, menus can inform service providers about the restaurant's performance and assist them in developing sustainable sales-increasing strategies through appropriate analysis techniques. Since menu item activities have an important role in the profitability of the restaurant, the goal of the current study is to determine these activities through Data Envelopment Analysis (DEA) and to propose sustainable sales enhancing strategies according to menu management stages. Accordingly, data of 166 menu items in 6 food groups (soups, appetizers and salads, hot starters, pan dishes and main courses, rice and pasta, desserts) in the menu of a luxury restaurant for December 2020 operating in Antalya were included in DEA. Performance of the menu items in six different food groups in the menu was analyzed by determining selling price, fixed costs and variable costs as input variables, while popularity and gross profit are used as output ones. Results imply that the most efficient food group was soups, while pan and main dishes were those with the lowest activity levels. Following the study results, the strategies to be considered in increasing the menu performance according to the menu management stages depending on the menu item efficiency were proposed. Paper concludes with some useful recommendations to the service providers and practitioners. [ABSTRACT FROM AUTHOR]

In recent years, the number of studies in tourism using the eye tracking technique has increased and started generating valuable information for both academics and the industry. However, there is a gap in the literature concerning systematic reviews focused on recent articles and their findings. Thus, the aim of this study is to close this gap by systematically analysing 70 research papers tackling the subject of eye tracking in tourism and published in highly ranked tourism journals. The study identifies the most popular topics and trends for eye tracking research, as well as the most used types of visual stimuli, such as exhibitions, restaurant menus, promotional pictures or websites. The study also details on measurements specific for the analysis of eye tracking data, including fixations, saccades and heat maps. Results are emphasized along with their theoretical and practical implications. In addition, we highlight the lack of the use of dynamic stimuli in the existing literature and suggest further research directions using the eye tracking technique. [ABSTRACT FROM AUTHOR]

The era of mobile information has arrived, and people's lifestyles have undergone tremendous changes. Ordering takeaways through takeout apps on smartphones is one of them. However, most existing takeaway platforms charge high commissions in the middle. There are many fake reviews in restaurants, the authenticity of restaurant ratings is low, and the recommended dishes have low customer satisfaction. This paper aims to solve this problem by introducing a peer-to-peer architecture based on blockchain smart contracts. The proposed architecture leverages the automation of smart contracts to provide autonomous, commission-free food ordering and delivery services. In addition, the smart contract reward mechanism is used to collect order information and rating information, and a deep learning recommendation model is introduced to analyze the data to recommend restaurants and menus to the client accurately. To demonstrate the usability and efficiency of the proposed method, we conducted a case study using public chain-based technologies. At the same time, comprehensive evaluation experiments are carried out, and the results show the importance of the proposed food delivery system. [ABSTRACT FROM AUTHOR]

Background: Restaurants are ideal settings for implementing food interventions targeted at children. Studies with adults suggest that changes to the physical menu can lead to healthier food choices; online studies with parents indicate that specific menu designs facilitate healthier choices. However, it is unknown whether applying well-established nudging and boosting methods to children's menus also increases their choice of healthier meals in a real-world restaurant setting. Methods: The effects of two versions of a restaurant menu on the frequency of choosing a healthy meal (newly created, healthy target dish) were tested in a blinded quasi-randomized controlled trial. The menu in the control condition contained all dishes (including the healthy target dish) in a standardized format. The intervention menu included nudging (e.g. comic character, fun attractive name for the dish) and boosting elements (e.g. information on low calorie density) next to the healthy target dish. Over five months, the control and intervention menus were switched every two weeks and records were made of how often the healthy target dish was ordered. Results: In total, 607 orders were made from the children's restaurant menu (57% from the intervention menu). During the intervention phase, 4.2% of all ordered dishes from the children's menu were the healthy target dish, during the control phase, 4.4% of orders were for the target dish (p=.896). Conclusions: Contrary to our hypothesis, a modified children's menu did not lead to a significant increase in the number of orders for a healthy dish compared with a neutral control menu. Importantly, given that parents and children often choose the child's dish together, particularly boosting methods that focus on social processes and joint decision making could be promising to increase children's frequency of healthy food choices in restaurants. Trial registration: DRKS00027039, registered on 11/22/2021, (Retrospectively registered). [ABSTRACT FROM AUTHOR]

Copyright of Basic Education College Magazine For Educational & Humanities Sciences is the property of Republic of Iraq Ministry of Higher Education & Scientific Research (MOHESR) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)