OBSTACLES TO NUTRITION LABELING IN RESTAURANTS

Objective This study determined the major obstacles that foodservices face regarding nutrition labeling. Design Survey questionnaire was con ducted in May 1994. in addition to demographic questions, the director s were asked questions addressing willingness, current practices, and perceived obstacles related to nutrition labeling. Subjects/setting Si xty-eight research and development directors of the largest foodservic e corporations as shown in Restaurants & Institutions magazine's list of the top 400 largest foodservices (July 1993). Statistical analyses performed P tests were used to determine significance within a group f or the number of foodservices that were currently using nutrition labe ling, perceived impact of nutrition labeling on sales, and perceived r esponsibility to add nutrition labels. Regression analysis was used to determine the importance of factors on willingness to label. Results Response rate was 45.3%. Most companies were neutral about their willi ngness to use nutrition labeling. Two thirds of the respondents were n ot currently using nutrition labels. Only one third thought that it wa s the foodservice's responsibility to provide such information. Severa l companies perceived that nutrition labeling would have a potentially negative effect on annual sales volume. Major obstacles were identifi ed as menu or personnel related, rather than cost related. Menu-relate d obstacles included too many menu variations, limited space on the me nu for labeling, and loss of flexibility in changing the menu. Personn el-related obstacles included difficulty in training employees to impl ement nutrition labeling, and not enough time for foodservice personne l to implement nutrition labeling. Applications Numerous opportunities will be created for dietetics professionals in helping foodservices o vercome these menu- or personnel-related obstacles.