Table 1.
Characteristics of 432 chefs who completed a survey about reduced-calorie menu items in restaurants
| Characteristic | % | N |
|---|---|---|
| Age (years) | ||
| 19 to 30 | 19% | 80 |
| 31 to 50 | 51% | 219 |
| 51 and above | 31% | 133 |
| Sex | ||
| Male | 66% | 283 |
| Female | 34% | 148 |
| Primary position in restaurant | ||
| Corporate-level position, restaurant owner, or restaurant manager | 31% | 134 |
| Culinary educator | 22% | 96 |
| Executive chef or kitchen manager | 28% | 120 |
| Chef or student chef | 19% | 80 |
| Years in the restaurant industry | ||
| Less than 5 | 16% | 68 |
| 5 to 9 | 9% | 41 |
| 10 to 14 | 10% | 43 |
| 15 to 19 | 11% | 48 |
| 20 or more | 54% | 232 |
| Restaurant type | ||
| Fine dining | 35% | 148 |
| Casual or family dining | 37% | 155 |
| On-site dining or contract feeding | 21% | 87 |
| Quick service or fast food | 8% | 32 |