Table 3.
Reported barriers for engaging in healthy eating promotion strategies, overall and stratified by restaurant type addressed and change initiator.
| Barriers | 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) | ||||||||
| Barrier not reported | 119 | 70% | 98 | 74% | 14 | 52% | 7 | 58% | 103 | 73% | 16 | 53% |
| Profit-related | ||||||||||||
| Worry about revenue decrease | 22 | 42% 1 | 11 | 32% | 7 | 54% | 4 | 80% | 13 | 34% | 9 | 64% |
| Worry about customer acceptance | 25 | 48% | 21 | 62% | 3 | 23% | 1 | 20% | 24 | 63% | 1 | 7% |
| Customer demand for unhealthy options | 3 | 6% | 2 | 6% | 1 | 8% | 0% | 2 | 5% | 1 | 7% | |
| Personal/intrinsic barriers | ||||||||||||
| Lack of interest or recognition regarding the role of restaurants in health promotion | 9 | 17% | 1 | 3% | 5 | 38% | 3 | 60% | 2 | 5% | 7 | 50% |
| Time constraints | 11 | 21% | 3 | 9% | 5 | 38% | 3 | 60% | 5 | 13% | 6 | 43% |
| Physical environment barriers | ||||||||||||
| Food sourcing constraints (cost, access) | 12 | 23% | 10 | 29% | 1 | 8% | 1 | 20% | 10 | 26% | 2 | 14% |
| Spatial limitations (kitchen or restaurant space) | 3 | 6% | 1 | 3% | 2 | 15% | 0% | 1 | 3% | 2 | 14% | |
| Staff-related constraints issues (i.e., Staff turnover, knowledge and culinary skills.) | 2 | 4% | 0% | 1 | 8% | 1 | 20% | 1 | 3% | 1 | 7% | |
| Food/recipe limitations | 4 | 8% | 2 | 6% | 2 | 15% | 0% | 2 | 5% | 2 | 14% | |
1 percentages calculated using the number of records where motivation was discernible as denominator.