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The purpose of this study was to provide basic data for future research and suggest product development and market segmentation strategies by identifying the perceptions and consumption behaviors of vegetarians in each segment of the vegetarian market. According to food consumption value, a total of three market segments were derived, and the markets were named based on their characteristics, including ‘environment and animal protection’, ‘multiple consideration’ and ‘low interest’. As a result of analyzing the perception of vegetarian-based food, “environment and animal protection” and “multiple consideration” presented positive perceptions of a vegetarian food product. Conversely, the group stating low interest expressed negative perceptions of the vegetarian food product. An analysis of the requirements for development for vegetarian-based foods products (eg. aquafaba), indicated that the development requirements for all products, except cultured and processed meats, were high.?Considerable demand was observed for vegetarian menus and vegetarian restaurants. As a result of the analysis on the necessity of the elements of the vegetarian restaurant menu, the subjects that stated “multiple consideration” had significantly higher awareness of issues related to vegetarian foods than others. [ABSTRACT FROM AUTHOR]

The study examined menu descriptions of Thai restaurants on how appealing the menus communicated with customers. Data were taken from restaurant websites with ‘Thai SELECT Premium’ certifications in the UK. 673 menu items were obtained and analyzed in five categories (nationalism, characteristics, sensory cues, branding, organic and healthy concerns). Sensory cues category was mostly used (68.95%) followed by characteristics (41.9%) and nationalism 17.53%). Six Thai dishes on CNN Travel World’s 50 Best Foods list in 2011 were investigated on appealing perception of menu descriptions via online questionnaire. Of the six dishes, there were 51 menu descriptions, and 26 descriptions were rated as ‘much appealing’. Nationalism (20/26) was mostly found followed by sensory cues (16/26). Menu data were also analyzed by AntConc to extract the high frequency keywords and collocation patterns. Mostly found noun keywords were seven (sauce, chicken, curry, chilli, rice, prawns, and beef) and mostly found adjective keywords were four (sweet, green, red, and spicy). The most frequent collocation patterns were ‘noun + noun’ and ‘adjective + noun’. Respondents requested short and precise menu descriptions, information of food ingredients to help in decision making, and local Thai food names either in Thai words or English transliteration to create exotic experience and to imply the originality. [ABSTRACT FROM AUTHOR]

Purpose: Although restauranteurs hope to incorporate offal or variety meat, in the menu as an attempt to reduce food waste, adopting these ingredients is still challenging due to customer rejections. This study aims to propose potential persuasive sales strategies based on customers' different information sources to increase organ meat-based menu sales for restaurateurs. Design/methodology/approach: In this research, a qualitative study was conducted to identify critical factors that show persuasive effects from external, interpersonal and experiential information sources. A total of 20 in-depth expert interviews with professional chefs and restauranteurs were conducted and key persuasive service tactics were analyzed. Findings: From their experience of persuading customers to try unusual foods, insights about how to alleviate unfamiliar food aversion were obtained. The findings of this study showed that different persuasive sales tactics can be implemented to decrease customers' aversion to offal and offcuts on menus. Research limitations/implications: The context of offal is meaningful theoretically because it sheds light on the literature gaps related to persuasive sales strategies for food products with a negative social stigma. Practically, the findings of this study explicitly address that offal usage in restaurants can not only encourage the culinary uniqueness of a restaurant but also contribute to the reduction of food waste by foodservice operations. Originality/value: This research answers the calls for more research on sustainable food sources in hospitality literature by proposing offal as a potential alternative protein source. The findings of this study can further be used to improve customer acceptance of other sustainable but unfamiliar food items. [ABSTRACT FROM AUTHOR]

Would laterally displaying a healthy item to the left versus right of an unhealthy item influence choice and consumption? The results of seven studies demonstrate that displaying healthy items to the left (vs. right) of unhealthy items enhances preference for the healthy options. In addition, consumption volume of a healthy item (vis-à-vis an unhealthy item) is higher when it is placed to the left (vs. right) of the unhealthy item. We propose that a "healthy-left, unhealthy-right" (vs. healthy-right, unhealthy-left) lateral display pattern is congruent with consumers' mental organization of food items varying in healthfulness, which enhances ease of processing and in turn enhances self-control, thereby leading to a relatively higher likelihood of choosing healthy options. While prior studies have examined the role of several factors in influencing choices between healthy and unhealthy options, the present research is the first to demonstrate the effects of lateral display positions of healthy/unhealthy options on choice and healthful consumption. The findings of our research have important implications for designing retail food displays and restaurant menus as well as for conducting research studies involving healthy and unhealthy food displays. [ABSTRACT FROM AUTHOR]

Calorie labeling is a recent initiative from the Saudi Food and Drug Authority (SFDA) aimed to reduce the prevalence of noncommunicable diseases (NCDs) by influencing people to make healthier food choices when they eat out and can also help people with weight disturbances to be more aware of their calorie intake. The present study aimed to investigate the association between the use of calorie labeling on restaurant menus, calorie intake, weight concern, body weight perception, and weight-control behaviors among young women. A quasi-experimental study was conducted among female students at a university restaurant. Participants were assigned to two groups: food menus with (experimental group) and without (control group) calorie labeling. The logistic regression model assessed the predictors of using calorie information separately for the experimental and control groups. Calorie labeling had a significant effect on reducing calorie consumption in the experimental group by 59 calories compared to the control group. The higher weight concern in the control group (OR = 0.410; 95% CI 0.230–0.730; P ≤ 0.002) was a predictor for using calorie information. The experimental group had higher weight concern (OR = 1.530; 95% CI 1.107–2.115; P ≤ 0.01) and body weight perception (OR = 4.230; 95% CI 1.084–6.517; P ≤ 0.038) and lower calorie intake (OR = 1.005; 95% CI 1.001–6.517; P ≤ 0.008) predictors for using calorie information. Weight-control behaviors did not significantly predict the use of calorie information in the groups. Calorie labeling might increase the weight disturbances among young females. More investigation is needed across various populations to gain a better understanding of calorie labeling as an effective food choice among people who are vulnerable to weight disturbances or already have weight disorders. [ABSTRACT FROM AUTHOR]

This qualitative analysis reflects 40 interviews that were conducted with vegans residing throughout the United States. The communication theory of identity was used as a guiding framework to examine the identity management techniques vegans employ within the personal, enacted, relational, and communal frames of identity. Thematic analysis yielded one communal theme of veganism (Negative Stereotypes of Veganism) that influences the ways vegans manage their identity at the enacted level. Two themes emerged (Facilitating Smooth Interactions, Eating and Sharing Vegan Food) to explain how vegans refute negative stereotypes and enact a positive identity. To facilitate smooth interactions, participants reported withholding their identity, downplaying their identity, and not imposing their views on others. Results indicate that vegans also use food as a form of identity management. Participants explained that they eat vegan food, share vegan food with others, and plan ahead (e.g., by reviewing restaurant menus online) to manage their identity. Results of this study demonstrate that vegans enact their identity in ways that are thoughtful and strategic. [ABSTRACT FROM AUTHOR]

We examine the existence of wine in New York City restaurant menus over the period 1865 to 1920 for a sample of 850,000 restaurant menu items and 51,000 wines. Wine was already commonly present on menus in 1865, and its offering increased up until 1914 before dropping with the outbreak of First World War (WWI). Casual restaurants offered a narrower wine selection. Special menus displayed a significantly higher probability of containing wine but with a more limited choice indicating that wine was especially appreciated on special occasions. French wines, especially from Bordeaux and Champagne, were the most represented on menus followed by wines from Germany. The average selling price of a bottle of wine was around US$40 in 2018 terms. Prices, however, fluctuated widely over time and wine type. Notably, American wines were about 50% less expensive than French or German wines. [ABSTRACT FROM AUTHOR]

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We asked individuals about their willingness to pay (WTP) either: (1) for a mandate requiring restaurants to post calorie information on their menus; or (2) to avoid such a mandate. On average, more people were in in favor of the mandate and were willing to pay four times more than those who were against it, thereby leading to a Kaldor–Hicks improvement from this policy. To ensure robustness, we tested the impact of providing three types of information during individuals' WTP determinations: (1) visual examples of the proposed calorie labels; (2) data on their effectiveness at the individual level; and (3) data on their wider social and economic benefits. For those in favor, providing a simple visual of the label had no impact on WTP. Data on the individual effectiveness of the labels increased the WTP, while evidence on broader obesity reduction and economic benefits reduced it. For opponents, WTP did not change with provision of additional information except when provided with information on social and economic benefits. Under this condition, the opponents increased their WTP 12-fold to avoid a mandate of this policy. Finally, we measured individual well-being under this policy and found directionally similar results, confirming a net improvement in aggregate welfare. Our results suggest that messaging that focuses on private benefits (providing calorie information so that individuals can effectively choose to reduce excessive caloric consumption) rather than wider public benefits (reduction in overall health-related costs and obesity) is more likely to be effective. [ABSTRACT FROM AUTHOR]

Restaurants operate in a dynamic highly competitive business environment with slim profit margin, changing customers, and costs incurring from materials and labour. Despite a solid demand for restaurant meals, the restaurant industry has a high failure rate, especially within the first three years of commencement. As the most important marketing, sales, and operational tool, a menu list must be well designed and well planned for profitability and competitive advantage. Menu Analysis (MA) or Menu Engineering (ME) refer to the broad range of techniques and procedures applied for effective marketing and operational decisions on menus. Choice of dishes is the food and beverage manager or the decision maker's (DM) challenge which is a critical strategy decision. Quantitative or precise measures required for accurate evaluation of the effectiveness of a menu item is difficult to obtain. This pioneer study presents a Menu Management Decision Support Model (MMDSM) that applies Fuzzy Multicriteria Decision Making (FMCDM) approach to deal with the inherent imprecision in input using qualitative linguistic input values and obtain reliable outputs with increased decision options. Improving the widely used ME model with two inputs, the MMDSM includes four input parameters of Profit Factor, Popularity, Contribution Margin, and Sales Price related to each Menu Item. The MMDSM is successfully tested with a case study having one hundred and sixty-one Menu Item details from a U.S. restaurant. The results are verified by conducting a sensitivity analysis and the model can be developed into a commercial application. [ABSTRACT FROM AUTHOR]

This study evaluated menu labeling (ML) of a novel sodium warning symbol on consumer food selections and the moderating effect of the psychographic characteristic of time orientation on calorie and sodium ML. Randomized participants saw one of four menus varying only by type of ML for calories (numeric) and sodium (numeric or the novel sodium warning symbol required in certain New York City restaurants). Time orientation was operationalized with the Consideration of Future Consequences scale (CFCS) to identify participants with an orientation toward immediate or future consequences of their decisions. One-way ANCOVA models revealed that ML with numeric sodium and with the novel sodium warning symbol was ineffective in nudging consumers toward lower sodium meals. Two-way ANCOVA models revealed that time orientation was not a significant moderator of the relationship between ML type and calorie and sodium content of consumer food selections. However, analysis of the relationship between time orientation and calorie and sodium content showed that consumers with a high compared to low orientation to future decisional consequences ordered meals lower in calories and sodium without the aid of ML. This study revealed that policies requiring sodium ML might not have the desired outcome of consumers selecting restaurant foods lower in sodium. This finding has implications for restaurant industry advocacy of nutrition-related legislation. Additionally, differences in calorie and sodium content of meals based on consumers' time orientation showed that this might be a way to differentiate consumers and has implications for restaurant marketing based on psychographic characteristics. [ABSTRACT FROM AUTHOR]

Introduction: Calorie labeling is now required on all large U.S. chain restaurant menus, but its influence on consumer behavior is mixed. This study examines whether different parent-targeted messages encourage parents to order lower-calorie meals for their children in a hypothetical online setting.Methods: An online RCT was conducted with sociodemographically diverse primary caregivers of children aged 6-12 years (data collected and analyzed in 2017-2019). Participants (N=2,373) were randomized to see 1 of 4 messages: (1) nonfood control, (2) kids' meals are the right size for children, (3) doctors recommend a 600 kcal per meal limit for kids, or (4) 600 kcal per meal is a generally recommended limit for kids. Participants ordered hypothetical meals for their children and themselves and rated meal and message perceptions.Results: There were no significant differences between conditions in calories ordered for children at either restaurant, although all 3 food message conditions ordered fewer calories for their children than the control (full service: 27-68 fewer kcal, fast food: 18-64 fewer kcal). The general 600 kcal/meal limit message consistently performed best across outcomes, encouraging parents to order the fewest calories for their children at both restaurants (5%-7% fewer) and significantly increasing their understanding of calorie recommendations for kids' meals. It also significantly reduced fast-food calories parents ordered for themselves compared with the control (-106 kcal, p=0.042).Conclusions: Although no statistically significant differences were detected, messages with specific calorie recommendations for kids led parents to order lower-calorie restaurant meals for their children, suggesting that additional real-world studies with larger sample sizes are warranted. [ABSTRACT FROM AUTHOR]

This paper estimates the pass‐through of the largest tax on sugar‐sweetened beverages enacted in the U.S., which is two cents per ounce in Boulder, Colorado. A strength of the paper is that, to achieve as complete a perspective as possible, we estimate the pass‐through of the tax not only to beverage prices in retail stores but also to those in restaurants, and we examine data for the treatment community of Boulder and a comparison community of Fort Collins, Colorado, from four sources: (a) hand‐collected data on prices from stores; (b) Nielsen Retail Scanner Data of store prices; (c) hand‐collected data on prices in restaurants; and (d) web‐scraped data from online restaurant menus. Across the multiple datasets, we find consistent evidence that the tax was largely, but not completely, passed through to consumers. In both the hand‐collected store data and restaurant data, pass‐through is slightly less than 75%, whereas pass‐through is just over 50% using the scanner data; consumers bear most, but not all, of the largest tax on sugar‐sweetened beverages in the United States. [ABSTRACT FROM AUTHOR]

Objective: To examine the prevalence and nutrient composition of menu offerings targeted to customers with dietary restrictions at US fast casual and full-service chain restaurants.Design: We used 2018 data from MenuStat, a database of nutrient information for menu items at large US chain restaurants. Five alternative diets were examined: gluten-free, low-calorie, low-carbohydrate, low-fat and vegetarian. Diet offerings were identified by searching MenuStat item descriptions and reviewing online menus. For each diet, we reported counts and proportions. We used bootstrapped multilevel models to examine differences in predicted mean kilojoules, saturated fat, Na and sugars between diet and non-diet menu items.Setting: Forty-five US fast casual and full-service chain restaurants in 2018 (including 6419 items in initial analytic sample across small plates, salads and main dishes).Participants: None.Results: The most prevalent diets were gluten-free (n 631, 9·8 % of menu items), low-calorie (n 306, 4·8 %) and vegetarian (n 230, 3·6 %). Compared with non-diet counterparts, low-calorie main dishes had significantly lower levels of all nutrients examined and vegetarian main dishes had significantly lower levels of all nutrients except saturated fat. Gluten-free small plates had significantly fewer kilojoules, grams of saturated fat and milligrams of Na compared with non-diet small plates.Conclusions: A small proportion of fast casual and full-service restaurant menus are targeted towards customers with dietary restrictions. Compared with non-diet items, those classified as gluten-free, low-calorie or vegetarian generally have healthier nutrient profiles, but overall nutrient values are still too high for most menu items, regardless of dietary label. [ABSTRACT FROM AUTHOR]

Objective: To understand the different Na menu labelling approaches that have been considered by state and local policymakers in the USA and to summarise the evidence on the relationship between Na menu labelling and Na content of menu items offered by restaurants or purchased by consumers.Design: Proposed and enacted Na menu labelling laws at the state and local levels were reviewed using legal databases and an online search, and a narrative review of peer-reviewed literature was conducted on the relationship between Na menu labelling and Na content of menu items offered by restaurants or purchased by consumers.Setting: Local and state jurisdictions in the USA.Participants: Not applicable.Results: Between 2000 and 2020, thirty-eight laws - eleven at the local level and twenty-seven at the state level - were proposed to require Na labelling of restaurant menu items. By 2020, eight laws were enacted requiring chain restaurants to label the Na content of menu items. Five studies were identified that evaluated the impact of Na menu labelling on Na content of menu items offered by restaurants or purchased by consumers in the USA. The studies had mixed results: two studies showed a statistically significant association between Na menu labelling and reduced Na content of menu items; three showed no effects.Conclusion: Data suggest that Na menu labelling may reduce Na in restaurant menu items, but further rigorous research evaluating Na menu labelling effects on Na content of menu items, as well as on the Na content in menu items purchased by consumers, is needed. [ABSTRACT FROM AUTHOR]

The aim of this study is to analyze the variables that define the profile, motivation and satisfaction of the vegan consumer regarding the offer of bars and restaurants in the municipality of Indaiatuba/SP. Although the focus of this study is veganism, the sample included vegetarians as well, since the vegan segment is vegetarian by nature and the transition from vegetarianism to veganism is an ordinary behavior. This study addresses the main concepts on veganism, market segmentation and consumer profile, as well as the brief summary on the concept and history of the vegan market, the current Brazilian scenario and the vegan market in the municipality of Indaiatuba/SP. Methodologically it was a study with a mixed focus, being exploratory and descriptive, given the contemporaneity of the theme and for exposing characteristics of a certain population. The electronic questionnaire contained 16 questions, most of them with multiple choices, which generated data by means of descriptive statistics. The results demonstrate that, motivated by personal values and concern for the environment, vegan consumers are dissatisfied, and there is an urgent need to expand the options available in the menus of bars and restaurants in the city, as well as adaptations to serve the vegan public / vegetarian and understanding about the limitations of these consumers. It was also found that it is still a profile with low incidence characteristics or a more restricted social group, showing a segment with few followers (vegan) but expanding. [ABSTRACT FROM AUTHOR]

Research suggests that between 20–30% of consumers self-identify as having some form of food allergy or sensitivity and demand for allergy-safe foods is growing. European Union regulations require restaurants to inform diners of the presence of 14 primary food allergens. The method of disclosure, however, is left to the discretion of the restaurant and may include verbal communication, menu labels, or separate informational pamphlets. Despite these requirements, 74% of allergen related food incidents arise from the non-prepackaged (restaurant) environment. Individuals with allergens, therefore, may avoid restaurants or intentionally seek out, especially in the tourism context, venues with publicly disclosed allergen prevention protocols. Due to group effects and social media's ability to channel consumers, implementing allergy-friendly practices could substantially increase restaurant profits. This research examines the performance of the restaurant industry in leading tourist destinations in Croatia with respect to self-disclosure of potential food allergens. Menus, accompanying websites and social media reviews of 973 restaurants across 43 locations were analyzed. Results indicate that very few restaurants have taken affirmative steps to disclose food allergens on their websites (1.3% of English and 0.8% of Croatian websites). Of the subset of restaurants with on-line menus, 6.5% disclosed specific food allergens. In contrast, third-party social media reviews of 24.6% of the restaurants included some statement relating to food allergens. Based on the results, this paper suggests strategies for improved food allergen communication. Specifically, restaurants should make greater efforts to affirmatively disclose allergen information on their websites and monitor social media reviews. Very few restaurants responded to consumer comments, thereby allowing others to dictate the narrative. In light of the strong consumer interest and relatively weak self-disclosure efforts, the hospitality industry has a ready opportunity to attract new consumers by moving beyond regulatory minimums through enhanced allergen communication efforts and social media engagement. [ABSTRACT FROM AUTHOR]

The objective of our study is investigating the effects of the minimum wage on a producer price index (PPI) and selected restaurant menu prices. As an identification strategy, we exploit inter-industrial and inter-regional variations in the share of workers who are affected by the minimum wage. Estimation results show a significant relationship between the share of workers affected by the minimum wage and prices. Specifically, a PPI and selected restaurant menu prices tend to rise by 0.77∼1.68% and 0.16∼1.86%, respectively as the share of workers affected by the minimum wage increase by 1%p. These estimates imply that during the period of our analysis 0.82∼3.01% and 4.45∼ 47.04% of overall changes in a PPI and selected restaurant food prices are associated with the adjustment in the minimum wage [ABSTRACT FROM AUTHOR]

Research on consumer reading (i.e., visual patterns) of Asian restaurant menus is new territory for academic research. This study is the first attempt to scrutinize consumers' visual patterns toward restaurant menus varied by the combination of page orientation (landscape vs. portrait) and menu script (horizontal vs. vertical). Based on existing menus, four distinct versions were created and tested on 54 participants, while collecting eye-tracking measures. After applying the twoway ANOVA, we found that page orientation, menu scripts, and their interaction do not cause a significant impact on the average total fixation time of the participants. Contingency table tests and the oneway ANOVA reveal that a sweet spot and sour spot exist on three of the four menus studied. 对亚洲餐厅菜单的消费者阅读（即视觉模式）;的研究是学术研究的 新领域. 这项研究是第一次尝试仔细研究消费者对餐厅菜单的视觉 模式, 这种模式因页面方向（横向与纵向）;和菜单脚本（水平与垂 直）;的组合而变化° 在现有菜单的基础上, 我们制作了四个不同版本 的菜单, 并在54名参与者身上进行了测试, 同时收集了眼球跟踪的测 量数据. 在应用双向方差分析后, 我们发现页面方向、菜单脚本及其 交互作用对参与者的平均总注视时间没有显著影响. 列联表检验和 单因素方差分析表明, 在所研究的四种菜单中, 有三种存在甜点和酸 点. [ABSTRACT FROM AUTHOR]

Introduction: The prevalence of obesity has increased in the Brazilian population, especially in children, mainly associated with behavioral factors that lead to poor food choices. Objective: To evaluate the quality of children's menus in restaurants in shopping malls in Baixada Santista-SP and their consonance with the recommendations of the Food Guide for the Brazilian Population considering the NEW food classification. Method: The article comes from a research project developed by a multidisciplinary and inter-institute team, composed of researchers from the Nutrition course. A questionnaire was used as a data collection instrument, applied in all shopping malls in four cities in Baixada Santista region - Santos, São Vicente, Praia Grande and Guarujá cities-with questions to characterize and assess the quality of children's menus. The instrument was applied individually and simultaneously by two researchers, comparing their respective nutritional aspects to the concepts of healthy eating established in the Food Guide for the Brazilian Population; later, the collected data were transcribed to a digital platform. Sixty restaurants distributed in four cities were visited, of which only 13% had a children's menu. Results: According to the characterization of restaurants, it was identified that 50% of them are from large chains, mostly fast food. Some preparations classified as ultra-processed, such as french fries, hamburgers and deep-fried, are offered in 87.5%, 62.5% and 87.5% of the restaurants, respectively. Preparations that require more specific techniques, such as pasta, were found in 37.5% of restaurants. The use of cheese as toppings and fillings was identified in 100% of the restaurants. Drinks classified as ultra-processed were offered in 12.5% of the restaurants. Conclusion: It was possible to identify that nutritional and allergen values are not displayed in the preparations. It was observed that the quality of children's menus offered in restaurants is limited in relation to the variety of foods and with a large offer of ultra-processed foods, in disagreement with the recommendations of the Food Guide for the Brazilian Population. [ABSTRACT FROM AUTHOR]

The study aimed to evaluate the quality of the menus planned by the Food and Nutrition Unit of a University Restaurant. For this purpose, the evaluation of the quality of the menus was conducted using the Qualitative Assessment method of the Menu Preparations, together with the verification of the frequency of the preparations and the Chi-square test, at the level of 5%. The evaluation was conducted by 16 observers, who, after training, were divided into two groups, one of which evaluated the lunch menus (main course and option) and the other, the dinner menus (main course and option). The analyses were based on the presence of positive indicators (fruits and leafy vegetables) and negative indicators (fatty meats, sweets, fried foods, sweets plus fried foods, equal colors, carbohydrates (floury) and rich in sulfur). After analyzing the quality of the menu by these parameters, a classification was applied to the positive and negative aspects found (excellent, good, regular, bad and very bad). The menus showed a high frequency of leafy vegetables and fruit; low frequency of fried foods, fatty meats and sweets with fried foods; high frequency of equal colors and sulfur-rich foods. It is concluded that improvements in the menu are necessary, so that, in fact, the Food and Nutrition Unit of the University Restaurant has the menu as a tool for Food and Nutritional Education and, in this way, plays an encouraging role for healthy eating, thus contributing to disease prevention and health promotion. [ABSTRACT FROM AUTHOR]

This research aimed to develop a mathematical model for university restaurants menu planning, seeking to formulate nutritionally adequate meals that meet students' dietary preferences at the lowest cost. The study was divided into three steps: at the first stage, a survey was conducted with 329 college students, in order to identify their preferences regarding 69 foods from the Brazilian cuisine; at the second stage, an integer linear programming (ILP) model for menu generation was developed; and at the third stage, an algorithm was developed to design the foods using a linear programming model. With the application of the model, meals were elaborated meeting the imposed nutritional needs related to 13 of the 14 nutritional elements considered. Additionally, the proposal also made possible elaboration of diversified meals throughout the approached period consistent with the students' food preferences, which was the differential contribution of this study. It is concluded that the mathematical model is able to assist nutrition professionals in the development of menus for university restaurants, and it can be adapted for use by another audience taking into account adequacy of nutritional requirements. [ABSTRACT FROM AUTHOR]

This article is about language used in menus. The recently changing approach to cooking and eating is also reflected in language that describes food. Restaurant menus are a clear example of this. It is because eating, i. e. experiencing the taste of dishes, does not only take using our tongue, but it also involves using language. Some restaurant owners are aware of the relationship between taste and word, which is reflected in the way some dishes are described in menu cards offered to customers. The purpose of the article is to analyse menus of selected restaurants and to show some linguistic tricks used by restaurant owners to encourage customers to eat in their restaurants. [ABSTRACT FROM AUTHOR]

The case study provides a history of Chez Panisse and Alice Waters. Throughout Chez Panisse's history, Waters and her team had built a local and now global ecosystem using an "open innovation" strategy with stakeholders such as suppliers, alumni chef and staff, food writers, and others. The Chez Panisse ecosystem case study uses an open innovation framework to analyze how Chez Panisse grew. The case study allows students to learn how a small firm thrived and became a business success based on building a successful business ecosystem that shares knowledge, encourages individuals' growth, and embeds trust among participants. [ABSTRACT FROM AUTHOR]