Table 1.
Consumer-facing strategies reported, overall and by type of restaurant addressed in source and initiator (n = 171).
| Strategies | Overall (n = 171) | Type of Restaurant(s) Addressed in Source | Initiator of Change | |||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Corporate-Owned (n = 132) | Independently Owned (n = 27) | Both (n = 12) |
Restaurant-Initiated (n = 141) | Investigator-Initiated (n = 30) | ||||||||
| n | % | n | % | n | % | n | % | n | % | n | % | |
| Changes in food availability | ||||||||||||
| General increase in healthy offerings | 98 | 57% | 77 | 58% | 13 | 48% | 8 | 67% | 86 | 61% | 12 | 40% |
| Fruit | 29 | 17% | 26 | 20% | 2 | 7% | 1 | 8% | 27 | 19% | 2 | 7% |
| Salads | 24 | 14% | 23 | 17% | 1 | 4% | 0 | 0% | 24 | 17% | 0 | 0% |
| Vegetables | 29 | 17% | 19 | 14% | 5 | 19% | 5 | 42% | 27 | 19% | 2 | 7% |
| Whole grains | 12 | 7% | 11 | 8% | 1 | 4% | 0 | 0% | 11 | 8% | 1 | 3% |
| Healthier beverages | 15 | 9% | 9 | 7% | 2 | 7% | 4 | 33% | 9 | 6% | 6 | 20% |
| Sustainable/clean offerings | 38 | 22% | 29 | 22% | 5 | 19% | 4 | 33% | 38 | 27% | 0 | 0% |
| Diet “fad” offerings | 19 | 11% | 15 | 11% | 2 | 7% | 2 | 17% | 19 | 13% | 0 | 0% |
| Environmental facilitators | ||||||||||||
| Provision of nutrition information | 43 | 25% | 30 | 23% | 10 | 37% | 3 | 25% | 29 | 21% | 14 | 47% |
| Changes in portion size offerings | 29 | 17% | 20 | 15% | 5 | 19% | 4 | 33% | 21 | 15% | 8 | 27% |
| Pricing schemes to favor healthy options | 19 | 11% | 12 | 9% | 5 | 19% | 2 | 17% | 9 | 6% | 10 | 33% |
| Promotion of healthy options | 52 | 30% | 34 | 26% | 12 | 44% | 6 | 50% | 35 | 25% | 17 | 57% |
| Encouraging healthy substitutions | 20 | 12% | 19 | 14% | 0 | 0% | 1 | 8% | 18 | 13% | 2 | 7% |