Table 1.
Descriptive characteristics of the prototypical sample of receipts (N=196).
| Restaurant | Number of receipts, n (%) | Number of receipts with beverages out of all receipts from the restaurant, n (%) | Number of hot beveragesa out of all receipts from the restaurant, n (%) | Number of cold beveragesb out of all receipts from the restaurant, n (%) |
| Burger King | 15 (7.7) | 12 (80) | 0 (0) | 12 (80) |
| KFC | 40 (20.4) | 29 (73) | 8 (20) | 21 (53) |
| McDonald’s | 102 (52.0) | 78 (76.5) | 31 (30.4) | 47 (46.1) |
| Subway | 21 (10.7) | 5 (24) | 0 (0) | 5 (24) |
| Wendy’s | 18 (9.2) | 16 (89) | 0 (0) | 16 (89) |
aHot beverages included hot coffee, hot chocolate, and hot tea.
bCold beverages were mostly soda drinks, sweet tea, bottled water, and coffee drinks.