Table 3.

Identified resource needs by HEPS, n (%), N = 20

Identified resource needed:	Menu highlights	Promotion of healthier choices	Increase healthier choices	Provision of nutrition information	Reduced portion size
Nutrition knowledge	1 (5%)	2 (10%)	2 (10%)	4 (20%)
Design expertise	2 (10%)				2 (10%)
Social media expertise		2 (10%)
Well-trained staff		2 (10%)
Latin cuisine promotion		7 (35%)
Consumer nutrition education		7 (35%)
Culinary expertise/assistance with recipe development			5 (25%)
Latin cuisine research			5 (25%)
Food supplier research and connections			5 (25%)
Policy incentives			3 (15%)
New packaging/serve ware					1 (5%)