Table 1.
General characteristics of the restaurants.
| Control (n = 10) | Intervention (n = 8) | p | |
|---|---|---|---|
| Restaurant type, % (n) | |||
| Rural | 20.0 (2) | 25.0 (2) | 0.610 |
| Urban | 60.0 (6) | 37.5 (3) | |
| Coastal | 20.0 (2) | 37.5 (3) | |
| Time of restaurant activity 1, years | 9.5 (4.5–18.2) | 4.0 (1.2–17) | 0.360 |
| Frequency of menu change, % (n) | |||
| Twice a year (winter/summer) | 20.0 (2) | 25.0 (2) | 0.804 |
| More than twice a year | 20.0 (2) | 37.5 (3) | |
| The same through the year | 40.0 (4) | 25.0 (2) | |
| Other | 20.0 (2) | 12.5 (1) | |
| Type of cuisine, % (n) | |||
| Traditional | 50.0 (5) | 62.5 (5) | 0.596 |
| Author | 30.0 (3) | 12.5 (1) | 0.375 |
| Fusion | 20.0 (2) | 0.0 (0) | 0.180 |
| Tapas | 40.0 (4) | 37.5 (3) | 0.914 |
| Other | 0.0 (0) | 12.5 (1) | 0.250 |
| Administration of the restaurant, % (n) | |||
| The owner with her/his family | 50.0 (5) | 62.5 (5) | 0.596 |
| The owner with recruited staff | 50.0 (5) | 37.5 (3) | |
| Both previous items | 0.0 (0) | 0.0 (0) | |
| Recruited manager | 0.0 (0) | 0.0 (0) | |
| Number of recruited employees 1 | 7.0 (4.0–14.5) | 4.0 (2.2–5.5) | 0.016 |
1 median (25th–75th percentiles). p from Mann–Whitney or X2 tests.