Background
Restaurant interventions
Present study
Methods/Design
Overview and study design
Study foundation
Restaurant selection, setting, and intervention condition assignment
Intervention conditions
Menu-only intervention condition
Planned dose | Process evaluation | |
---|---|---|
Menu-only | ||
New healthy children’s menu | Five standard healthy children’s meals that meet the following criteria in combination with side dish and beverage offerings: no more than 600 cal; no more than 50 % calories from fat; no fried foods; child-appropriate portion sizes; fruit or vegetable side dishes; healthy beverages (1 % or nonfat/skim milk and/or 100 % fruit juice [e.g., orange or apple]) | # of main dishes implemented # of side dishes implemented # of healthy beverages implemented Mean calories per meal combination available $ spent on kitchen supplies to prepare new items Retention of existing children’s menu items Mean amount of time spent on kitchen manager meeting |
Kitchen manager meeting to prepare new recipes | ||
Menu plus | ||
New healthy children’s menu | Same as menu-only with more flexibility in terms of choices offered | Same as menu-only |
Marketing campaign | One banner | % (n) of banners installed and retained at each weekly visit; placement of banners % (n) of table tents installed and retained at each weekly visit # of customers observed looking at KCRP materials Impact of design elements on sales |
Table tents (quantity based on number of tables) | ||
Trainings | All servers, bus-persons and hosts/hostesses invited to receive 15-min introductory training | Median (range) and % of servers, bus-persons and hosts/hostesses who received 15-min introductory training % of those attending introductory training who also received advanced training % of observations in which server was observed prompting use of KCRP materials # of pocket guides distributed at trainings % of kitchen employees who received kitchen staff training % of training content that was completely covered for all trainings |
At least 50 % of servers, bus-persons and hosts/hostesses who attended introductory training invited to attend 15-min advanced training | ||
All kitchen staff invited to receive 15-min kitchen staff training |
Menu-plus intervention condition
Healthy menu campaign
Employee trainings
Intervention implementation
Evaluation
Overview
Primary outcome evaluation
Secondary outcome evaluation
Process evaluation
Planned analyses
Discussion
Baseline characteristics
%, Mean, or median | N, SD, or range | |
---|---|---|
Manager/Owner characteristics | ||
Mean age in years | 50.6 | 12.2 |
Male | 87.5 % | 7.0 |
White/Caucasian | 71.4 % | 5.0 |
Some college | 100.0 % | 8.0 |
Mean years managing this restaurant | 12.2 | 8.0 |
Mean hours worked in a typical day | 9.4 | 2.3 |
Restaurant characteristics | ||
Mean years in operation | 17.8 | 15.2 |
Mean number of full-time employees | 12.9 | 6.6 |
Mean number of part-time employees | 11.1 | 11.5 |
Mean number of tables | 33.0 | 7.2 |
Parties on busiest night of the week | ||
50-59 parties | 25.0 % | 2 |
60-69 parties | 37.5 % | 3 |
70+ parties | 37.5 % | 3 |
Children’s menu available | 75.0 % | 6 |
Restaurant marketing in English only | 87.5 % | 7 |
Median weekly sales | $21,500 | $8000–$60,000 |