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An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants

Publication ,  Journal Article
Labisi, T; Preciado, M; Voorhees, A; Castillo, A; Lopez, K; Economos, C; Story, M; Cohen, DA
Published in: International Journal of Gastronomy and Food Science
December 1, 2023

Excess caloric intake increases the risk of weight gain, and diet-related chronic diseases. Restaurants play an integral role in the portions of food people consume. Standardization of portion sizes in restaurants can help customers recognize appropriate portions. Through customer interviews, we aimed to assess and understand the feasibility, perceptions, and acceptability of standardized portions in restaurants. Kaiser Permanente partnered with three restaurants in Southern California to create alternative menu options of meals that would not exceed 700 calories. Kaiser Permanente members who lived within a 5-mile radius of the restaurants were informed through email about the study. Customers (N = 33), who dined at one of the restaurants participated in a one-on-one semi-structured interview. Interviews were recorded, typed, transcribed verbatim, and analyzed using thematic analysis. Four themes emerged from the analysis: 1) Customers perceive standard portions as a better choice and the benefits outweigh regular portions; 2) Individual and restaurant-related factors may influence portion preferences; 3) Restaurant portions are perceived to be in excess of what customers need; and 4) Portion standardization is an evolving area for restaurants. Our findings suggest positive perceptions and acceptance of standardized portions among restaurant customers. Customer awareness and restaurant standardization procedures can improve customers’ dining experience.

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Published In

International Journal of Gastronomy and Food Science

DOI

EISSN

1878-4518

ISSN

1878-450X

Publication Date

December 1, 2023

Volume

34
 

Citation

APA
Chicago
ICMJE
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Labisi, T., Preciado, M., Voorhees, A., Castillo, A., Lopez, K., Economos, C., … Cohen, D. A. (2023). An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants. International Journal of Gastronomy and Food Science, 34. https://doi.org/10.1016/j.ijgfs.2023.100829
Labisi, T., M. Preciado, A. Voorhees, A. Castillo, K. Lopez, C. Economos, M. Story, and D. A. Cohen. “An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants.” International Journal of Gastronomy and Food Science 34 (December 1, 2023). https://doi.org/10.1016/j.ijgfs.2023.100829.
Labisi T, Preciado M, Voorhees A, Castillo A, Lopez K, Economos C, et al. An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants. International Journal of Gastronomy and Food Science. 2023 Dec 1;34.
Labisi, T., et al. “An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants.” International Journal of Gastronomy and Food Science, vol. 34, Dec. 2023. Scopus, doi:10.1016/j.ijgfs.2023.100829.
Labisi T, Preciado M, Voorhees A, Castillo A, Lopez K, Economos C, Story M, Cohen DA. An exploration of customers’ perceptions, preferences, experiences, and feasibility of offering standardized portions in restaurants. International Journal of Gastronomy and Food Science. 2023 Dec 1;34.

Published In

International Journal of Gastronomy and Food Science

DOI

EISSN

1878-4518

ISSN

1878-450X

Publication Date

December 1, 2023

Volume

34