Table 1. Associations of restaurant characteristics with the availability of and ease of access to calorie information.

	Availability of calorie information		Ease of access to calorie information		Availability of calorie information
	Unadjusted models (n = 100)		Unadjusted models (n = 82)		Adjusted models(n = 100)
	OR [95% CI]	p-value	M (SE)	p-value	OR [95% CI]	p-value
Revenue	0.98 [0.96, 1.00]	0.06	−0.001 (0.004)	0.79	0.98 [0.96, 1.00]	0.05
Number of units	0.996 [0.998, 0.999]	0.02	0.000 (0.000)	0.92	–
Entrée cost($11+ vs. $10 or less)	0.21 [0.07, 0.65]	0.01	0.093 (0.229)	0.69	–
Restaurant type
Quick service/fast casuala	10.77 [2.87, 40.47]	<.001	−0.045 (0.235)	0.85	11.84 [3.02, 46.45]	<.001
Full serviceb	reference		reference		reference

^aN (%) = 59 (59) for availability models; N (%) = 56 (68.3) for ease of access model.

^bN (%) = 41 (41) for availability models; N (%) = 26 (31.7) for ease of access model.