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Journal of Foodservice Business Research Volume 17, 2014 - Issue 3
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Original Articles

Investigating the Impact of Menu Labeling on Revenue and Profit in a Foodservice Operation

Yong H. ChuDepartment of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USACorrespondence[email protected]
,
Sonya J. JonesDepartment of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA;Center for Research for Nutrition and Health Disparities, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
,
Edward A. FrongilloDepartment of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA;Center for Research for Nutrition and Health Disparities, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
,
Robin B. DiPietroSchool of Hotel, Restaurant and Tourism Management, University of South Carolina, Columbia, SC, USA
&
James F. ThrasherDepartment of Health Promotion, Education and Behavior, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA;Center for Research for Nutrition and Health Disparities, Arnold School of Public Health, University of South Carolina, Columbia, SC, USA
Pages 215-227 | Published online: 31 Jul 2014

Citations (9)

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Read on this site (3)

Bridget M. Bordelon, Yee Ming Lee & Han Chen. (2023) Exploring the impacts of FDA temporary food labeling flexibility among the food allergy community during the Covid-19 pandemic. Journal of Foodservice Business Research 26:2, pages 276-297.
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Sina A Schwebler, Robert J Harrington & Michael C Ottenbacher. (2020) Calorie disclosure and color-coding on QSR menus: A multi-method approach using eye-tracking technology, grouping and surveys. International Journal of Hospitality & Tourism Administration 21:1, pages 38-64.
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Robin B. DiPietro, Daniel Remar & H. G. Parsa. (2016) Health consciousness, menu information, and consumers’ purchase intentions: An empirical investigation. Journal of Foodservice Business Research 19:5, pages 497-513.
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Articles from other publishers (6)

A Bryan Endres, Renata Endres & Marinela Krstinić Nižić. (2020) Restaurant disclosure of food allergens: Analysis and economic implications. Tourism and Hospitality Research 21:2, pages 202-215.
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Miranda R. Blake, Kathryn Backholer, Emily Lancsar, Tara Boelsen‐Robinson, Catherine Mah, Julie Brimblecombe, Christina Zorbas, Natassja Billich & Anna Peeters. (2019) Investigating business outcomes of healthy food retail strategies: A systematic scoping review. Obesity Reviews 20:10, pages 1384-1399.
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Rachel A Crockett, Sarah E King, Theresa M Marteau, A T Prevost, Giacomo Bignardi, Nia W Roberts, Brendon Stubbs, Gareth J Hollands & Susan A Jebb. (2018) Nutritional labelling for healthier food or non-alcoholic drink purchasing and consumption. Cochrane Database of Systematic Reviews 2021:6.
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Sunhee (Sunny) Seo & Hyunjeong Lee. (2017) What makes restaurateurs adopt healthy restaurant initiatives?. British Food Journal 119:12, pages 2583-2596.
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Sarah Price, Jeffery Bray & Lorraine Brown. (2017) Enabling healthy food choices in the workplace: the canteen operators’ perspective. International Journal of Workplace Health Management 10:4, pages 318-331.
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Khodr Fakih, Guy Assaker, A. George Assaf & Rob Hallak. (2016) Does restaurant menu information affect customer attitudes and behavioral intentions? A cross-segment empirical analysis using PLS-SEM. International Journal of Hospitality Management 57, pages 71-83.
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