Table 1.
Characteristics of study participants
| I. Respondent Characteristics | Frequency (n = 20) | Percentage (%) |
| Race/Ethnicity | ||
| Hispanic | 17 | 85 |
| Non-Hispanic White | 3 | 15 |
| Years in Restaurant Industry | ||
| 1–3 years | 3 | 15 |
| 4–6 years | 2 | 10 |
| 7–9 years | 2 | 10 |
| 10 years or more | 13 | 65 |
| Main role in restaurant | ||
| Owner | 6 | 30 |
| Chef-Owner | 3 | 15 |
| Chef | 6 | 30 |
| Server/Front-of-House | 5 | 25 |
| II. Characteristics of Restaurants Represented | Frequency (n = 13) | Percentage (%) |
| Location | ||
| New York City | 10 | 77 |
| Puerto Rico | 2 | 15 |
| Florida | 1 | 8 |
| Cuisine served | ||
| Mexican | 7 | 54 |
| Latin Caribbean | 4 | 31 |
| South American | 2 | 15 |
| Restaurant type | ||
| Counter-Style/Fast Casual | 3 | 23 |
| Full Service | 10 | 77 |
| Price Range (per customer) | ||
| $ (less than $10) | 0 | 0 |
| $$ ($11–30) | 9 | 69 |
| $$$ ($31–60) | 3 | 23 |
| $$$$ (more than $61) | 1 | 8 |