Table 4.
Reported outcomes, overall and stratified by restaurant type, addressed and change initiator.
| Outcomes | 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 | % | |
| Outcomes not reported | 109 | 64% | 98 | 74% | 6 | 22% | 5 | 42% | 108 | 77% | 1 | 3% |
| Revenue positive | ||||||||||||
| Revenue increased | 16 | 26% 1 | 10 | 29% | 4 | 19% | 2 | 29% | 12 | 36% | 4 | 14% |
| Customer accepted change | 17 | 27% | 7 | 21% | 7 | 33% | 3 | 43% | 8 | 24% | 9 | 31% |
| Restaurant promotion/visibility | 6 | 10% | 5 | 15% | 0 | 0% | 1 | 14% | 4 | 12% | 2 | 7% |
| Revenue negative | ||||||||||||
| Revenue decreased | 2 | 3% | 1 | 3% | 1 | 5% | 0 | 0% | 1 | 3% | 1 | 3% |
| Customer did not like change | 2 | 3% | 2 | 6% | 0 | 0% | 0 | 0% | 2 | 6% | 0 | 0% |
| Revenue neutral | ||||||||||||
| Mixed (customer acceptance) | 2 | 3% | 2 | 6% | 0 | 0% | 0 | 0% | 2 | 6% | 0 | 0% |
| Revenue not affected | 2 | 3% | 1 | 3% | 1 | 5% | 0 | 0% | 0 | 0% | 2 | 7% |
| Health-improving outcomes | ||||||||||||
| Customer improved eating behaviors | 15 | 24% | 4 | 12% | 10 | 48% | 1 | 14% | 1 | 3% | 14 | 48% |
| Restaurant accepted intervention (investigator-initiated only) | 6 | 10% | 0 | 0% | 5 | 24% | 1 | 14% | 0% | 6 | 21% | |
| Restaurant nutrition environment improved | 15 | 24% | 5 | 15% | 6 | 29% | 4 | 57% | 5 | 15% | 10 | 34% |
| Restaurant staff increased nutrition knowledge | 4 | 6% | 0 | 0% | 3 | 14% | 1 | 14% | 0 | 0% | 4 | 14% |
| Other | ||||||||||||
| Mixed (restaurant acceptability) | 1 | 2% | 1 | 3% | 0 | 0% | 0 | 0% | 1 | 3% | 0 | 0% |
| No change in eating behaviors | 2 | 3% | 2 | 6% | 0 | 0% | 0 | 0% | 0 | 0% | 2 | 7% |
1 percentages calculated using the number of records reporting outcomes.