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

Nadja S. J. Hanssen, Joost O. Linschooten, J. Hein M. van Lieverloo and Annet J. C. Roodenburg
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Nadja S. J. Hanssen: Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands
Joost O. Linschooten: Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands
J. Hein M. van Lieverloo: Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands
Annet J. C. Roodenburg: Department Food & Industry, HAS University of Applied Sciences, 5223 DE ‘s-Hertogenbosch, The Netherlands

IJERPH, 2021, vol. 18, issue 23, 1-12

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

Keywords: food service; out-of-home eating; restaurant guests; restaurant owners; menu labeling; health logo; calorie information (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
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