FROZEN PROCESSED FISH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES Los Angeles , California UNITED STATES DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES WASHINGTON 25, D. C. CIRCULAR 72 United States Department of the Interior, Fred A. Seaton, Secretary Fish and Wildlife Service, Arnie J. Suomela, Commissioner Bureau of Commercial Fisheries, Donald L. McKernan, Director INSTITUTIONS AND PUBLIC EATING PLACES are among the best of all potential markets for frozen fishery products. In recognition of this, a survey was undertaken to obtain information on t h e consumiption of frozen processed fish and shellfish in these establishments. This study was conducted in ten selected cities by Crossley, S-D Surveys, Inc. , of New York City in order to obtain information which could be used by the fishing industry to increase consumer demand for fishery products. The data obtained for each city as a result of this survey, together with an explanation of the methods and procedures used, are published in a series as follows: Circular 66 - Survey Methods and Procedures Circular 67 - Atlanta, Georgia Circular 68 - Chicago, Illinois Circular 69 - Cleveland, Ohio Circular 70 - Denver, Colorado Circular 71 - Houston, Texas Circular 72 - Los Angeles, California Circular 73 - New York, New York Circular 74 - Omaha, Nebraska Circular 75 - Portland, Oregon Circular 76 - Springfield, Massachusetts This project was financed from funds provided by the Saltonstall-Kennedy Act to increase production and markets for the domestic fishing industry. These publications are available upon request from the Director, Bureau of Commercial Fisheries, U. S. Department of the Interior, Washington 25, D. C. FROZEN PROCESSED FISH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES LOS ANGELES, CALIFORNIA Prepared in the Division of Industrial Research and Services Branch of Market Development CIRCULAR 72 WASHINGTON - NOVEMBER 1959 Table Page DISTRIBUTION OF SAMPLE a Total Receipts from Meals Served During 1957 or Last Fiscal Year • 53 b Amount Establishments Spent for Food During Previous Twelve Months o..o.o..o.......o..o... 54 c Percentage of Total Operating Cost Spent for Food in Previous Twelve Months ......o.o.........o..».o» 55 d Average Number of Meals Served by Establishments , 56 e Average Price Per Meal Served, 57 f Number of Regular Employees Engaged in Preparing and Serving Food. 58 g Seating Capacity of Establishments 58 h Number of Days of the Week on Which Establishments Serve Meals. ..... • • 59 i Percentage of Establishments Serving Specialized Types of Food .».......»..•..•..........«..••...•...••••••••*•'»•**'» t)U TABLE OF CONTENTS Table Page SUMMARY OF FINDINGS , . . . , 1 - 5 DETAILED FINDINGS 1 Did the Establishment Buy Sea Food in the Preceding Twelve Months ? .....,,... ,, 6 Z Did the Establishment Buy Frozen Processed Sea Food in the Preceding TweJve Months ?,.,o 7 3 Frozen Processed Fish Bought in November, 1958 How Processed Before Purchase 8- 11 4 Quantity of Frozen Processed Fish Bought in November, 1958. ....... IZ - 13 5 Satisfaction or Dissatisfaction with Prepreparation of Frozen Processed Fish , 14 6 Satisfaction and Dissatisfaction with Quality and Condition of 7 Package Sizes of Frozen Processed Fish Bought in November, 1958 and Average Number of Servings Per Pound 15 - 16 8 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Fish Packages. , 17 9 Percentage of Frozen Processed Fish Served Fried, Broiled, Baked, and in Other Ways 17 10 Frozen Processed Shellfish Bought in November, 1958 How Processed Before Purchase 18 - 19 11 Quantity of Frozen Processed Shellfish Bought in November, 1958. . , , 20 - 21 Table Page 12 Satisfaction or Dissatisfaction with Prepreparation of Frozen Processed Shellfish 22 13 Satisfaction and Dissatisfaction with Quality and Condition of Frozen Processed Shellfish „ . . . . 23 14 Package Sizes of Frozen Processed Shellfish Bought in November, 1958 and Average Number of Servings Per Pound. 24 - 25 15 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Shellfish Packages . 26 16 Percentage of Frozen Processed Shellfish Served Fried, Broiled, Baked and in Other Ways. 26 - 27 17 Types of Portions Bought in November , 1958. 28 18 Quantity of Portions Bought in November , 1958. . 28 19 Amount of Portions Bought by Establishments, as Compared to the Previous Year 29 20 Satisfaction and Dissatisfaction with Quality and Condition of Portions 30 21 Is the Quality of Portions Better than that of other Frozen Processed Fish - For What Reasons ? 30 22 Advantages of Using Portions. 31 23 Disadvantages of Using Portions 31 24 Do Establishments Think Customers Prefer Portions to Other Frozen Processed Fish - For What Reasons ? 32 Table Page 25 Average Weight of Portions and Average Number of Servings Per Package. 33 26 Satisfaction with the Size of Portions in a Package , , . , . , 33 27 Percentage of Portions Served Fried, Broiled, Baked, and in Other Ways .. , 34 - 35 28 Do Establishments Cook Portions While Still Frozen? .,.„...,. 35 29 Cost of Using Portions, as Compared to Other Frozen Processed Fish and Reasons Why Portions are Thought More or Less Expensive o. „ . 37 30 When Ordering Portions from Suppliers, Do Establishments Specify the Kind of Fish ? 38 31 Would the Establishments Like to Have Other Portion Controlled Sea Food Items Not Now Available ? 39 32 Reasons Establishments Did Not Buy Portions During November, 1958 40 32 Was Price a Reason Establishments Did Not Buy Portions ? 40 33 Types of Supplier Providing Frozen Processed Sea Food to Establishments 41 34 Distance of Establishment from Main Supplier of Frozen Processed Sea Food 42 35 Frequency of Deliveries of Frozen Processed Sea Food 43 36 Can Suppliers of Frozen Processed Sea Food Improve Services to Establishments ? 44 Table Page 37 Amount Spent for Frozen Processed Sea Food During Preceding Twelve Months 45 38 Profitability to Establishments of Frozen Processed Sea Food and Other High Protein Foods 46 39 Do the Establishments Know they can buy Government Inspected or Graded Frozen Processed Sea Food ? 47 40 Do the Establishments Buy Government Inspected or Graded Frozen Processed Sea Food ? 47 41 Reasons Establishments Buy Government Inspected or Graded Frozen Processed Sea Food 48 42 Has Government Inspection Affected the Amount of Frozen Processed Sea Food Bought by the Establishments ?.... 49 If Government Inspected or Graded Frozen Processed Sea Food were Available Would the Establishment Buy More or Less ? 49 Previous Use of Frozen Processed Sea Food by Nonusers and Reasons for Stopping Use or for Never Using • 50 45 Do Establishments Have Cold Storage Facilities for Keeping Frozen Processed Sea Food? According to Type of Establishment and Sale s Vol\ime 51 ^g According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food • 52 43 44 SUMMARY OF FINDINGS (Los Angeles) A. Use of Frozen Processed Sea Food (Tables 1, 2) Almost three quarters of all the establishments in Los Angeles said they bought sea food in the previous twelve raonths. Among buyers of sea food, a heavy major- ity said they made purchases of sea food in the frozen processed form. Thirty-six per cent of all the establishments said they had bought frozen processed fish i;i November, 1958; 35 per cent said they had bought frozen processed shell- fish; and 20 per cent said they had bought portions. Among institutions (such as schools and hospitals), the incidence of use of frozen processed sea food was greater than among public eating places. Los Angeles ranked sixth among the ten cities in the survey, in terms of the percentage of all establishments buy1 ng frozen processed sea food. B- Frozen Processed Fish - Purchases, Attitudes, and Practices 1. Purchases: Species and Amount of Fre- preparation (Tables 3> '*) Among purchasers of frozen processed fish, more than a third bought halibut steaks dur- ing Hovember, 1956, 21 per cent bought cod- fish fillets, and 20 per cent bought halibut fillets. Salmon steaks ranked fourth in popularity at 11 per cent. In terms of pounds bought, halibut fillet was the leading item. A greater variety of species was bought by Los Angeles establishments than by those of other cities. Twenty-one species were included in Los Angeles purchases. Attitudes Toward Prepreparation and Quality and Condition of Fish (Tables 5, b) A great majority of Los Angeles purchasers were satisfied with the present prepreparation of fish, and with the quality and condition of the fish. This was generally true for the ten cities in- cluded in the survey. 3- Packaging of Fish (Tables 7, 8) Los Angeles establishments most typically bought frozen processed fish in 5 pound packages . Methods of Preparing and Serving Fish (Table 9) Frying was the most popular method of prepar- ing fish aniong los Angeles establishments. The average <*q'*'n>'T ^ ciiii»*iii senred 53 P^r cent of its fish fried. Frying was the leading method in all ten cities of the study. Broiling and baking were also common methods of preparation in Los Angeles. The average establishment served 2k per cent broiled and 18 per cent baked. C. Frozen Processed Shellfish - Purchases, Attitudes, and Practices 1. Purchases: Species and Type of Preprep- aration (Tables 10, 11) More thau a third of the establishments using shellfish bought frozen raw shrimp in November, 1958, while almost the same number bought breaded shrimp. A substantial number of establishments bought shrimp deheaded and raw In the shell. Raw scallops were ainother popular purchase. Raw shrimp and breaded shrimp were both bought widely and in large quantities in all of the other cities included in the study. Attitudes Toward Prepreparation; Toward Quality and Condition of Shellfish (Tables 12, I3J All but a few purchasers were satisfied with the present prepreparation of shellfish, and with the quality and condition of the shell- fish which they bought. The same held generally true for the other cities In the survey. 3. Packaging of Shellfisl- (Tables Ik, 1^) Most leading shellfish items were bought in 5 pound packages in Los Angeles. k. Methods of Preparing and Serving Shellfish (Table 167 Frying was the most popular way of preparing shellfish in Los Angeles. The typical estab- lishment served two thirds of its shellfish fried. As with fish, frying was the leading method of preparing shellfish in all ten cities of the study. D. Portion Controlled Sea Food - Purchases, Attitudes, and Practices 1. Purchases: >• Type of Prepreparation (Tables 1, 17, 1», l"9T One fifth of all the establishments in Los Angeles hoxight portions during November, 1958. Los Angeles ranked fourth among ten cities, in percentage of establishments buying portions. In Los Angeles, portions were most often bought uncooked-breaded or uncooked-plain. Aljuost two thirds of the purchasers of por- tions said that they were cxirrently buying about the same amount of portions as the year before. Nineteen per cent said they were buy- ing more, and 8 per cent said they were buying less. Attitudes Toward Portions (Tables 20, 21, 22, 23, 24) Nearly all establishments said they were sat- isfied with the quality and condition of por- tions. About a fifth of the users of portions said they thought the quality of portions was bet- ter than that of other frozen processed fish. Almost three fourths rated the quality as about the same, while 1 per cent considered the quality poorer. Major advantages cited for portions included: Fast, timesaving Convenience, ease of preparation Economy, no waste Size of portions, uniform portions i of Users Citing k9 36 30 22 About one third of the users specified some dis- advantage to using portions. A veiriety of dis- advantages were mentioned. Forty per cent of the users of portions thought their customers liked portions better than other types of frozen processed fish, while another kl per cent thought customers liked them about the same. Fewer than 3 per cent said that their cus- tomers li-ked portions less than other types of frozen processed sea food. 3- Packaging of Portions 'Tables 2$, 26) Los Ar^seles purchasers tended to buy portions in packages of about the same size as those preferred by purchasers in other cities. The average weight of a package of portions for the city was 5.'» pounds. They also tended to buy individual portions of average size. The average weight of an indi- vidual portion was k.b ounces. Almost elLI establishments, in Los Angeles and the other nine cities, said they were satis- fied with the size of portions in the packages. Methods of Preparing and Serving Portions (Tables 27, 2d) Frying was the most widely used method of pre- paring and serving portions in Los Angeles, with 75 per cent of the establishments serving them this way. The average establishment served 63 per cent of its portions fried. Frying was the leading method in nine of the ten cities of the study. The exception was Springfield, Massachusetts, where baking was the most popular method. In Los Angeles, the average establishment served 21 per cent baked. Four fifths of the Los Angeles establishments using portions cooked them while frozen. 5. Cost of Using Portions (Table 29) Only 15 per cent of the establishments using portions said they were more expensive than other forms of frozen processed fish. A large majority of users considered them less expensive, or rated them about the same. 6. Miscellaneous Findings About Portions (Tables 30, 31) Five sixths of the Los Angeles purchasers said they specified the kind of fish when or- dering portions. Only 3 per cent of the users suggested any new portion items, not now available, which they would like to have. 7. Nonusers of Portions (Table 32) Establishments which used frozen processed sea food, but not portions, gave a number of rea- sons for not buying portions: they sold com- paratively little fish, they served other types of fish, portions were too expensive. Price also figured as a reason for not buying portions in Atlanta, Denver, and Portland. It was less important as a reason in the other six cities of the survey. Suppliers of Frozen Processed Sea Food (Tables 33, 3**, 35, 36) Establishments in Los Angeles tended to buy frozen proc- essed sea food from both frozen food distributors and sea food wholesalers. Most of the suppliers were within 50 miles of the establishment, and deliveries were usu- ally made once a week. Most establishments were satis- fied with the services of the suppliers. Frozen food distributors supplied 1*9 per cent of the establishments, while sea food wholesalers accoimted for another k2 per cent, -ome of the smaller establish- ments used such suppliers as supermarkets and groceries. Los Angeles suppliers were often located further from the establishments than was the case In other cities. Fifty-two per cent of the suppliers were within ten miles of the establishment, while another k^ per cent were between ten and 50 miles away. In almost half the cases, deliveries were made once a week, while deliveries were made from two to four times a week in about a quarter of the establishments. Only a small fraction of the purchasers said they could think of ways in which the suppliers could improve their services. Expenditures for Frozen Processed Sea Food; Its Profitability (Tables 37, 3^) More than a third of the establishments reporting in Los Angeles said that they spent less than $250 for frozen processed sea food during the preceding twelve months. The highest figure reported fell between $50,000 and $99,999 Other establishments were between these two extremes, with the median coming at $1*72. Five eighths of the profit-making establishments which expressed an opinion, considered frozen processed sea food more profitable than other high protein foods. G. Government Inspection of Frozen Processed Sea Food - Awareness, Effect, and Attitudes (Tables 39, hO, 41, k2) ■ ' Four fifths of the establishments in Los Angeles were dware that they could buy frozen processed sea food, which had been Inspected or graded by the United States Government. Of those who were unaware, a small number said they would boy fibre sea food if Government inspected sea food were available. Most said they wOT^ld buy about the same amount, or that they did not know. Of the establishments aware that they could buy Govern- ment Inspected or graded sea food, almost all had bought some. When purchasers were asked if the inspection had affected the amount of frozen processed sea food which they bought, 5 per cent said the inspection had caused them to buy more. H. Honusers of Frozen Processed Sea Food; Cold Storage Facilities (Tables k^, 'Ht, TTJ Most nonusers in Los Angeles said they had never bought frozen processed sea food, with the main reason given being that they sold little or no fish. Findings regarding cold storage facilities among non- users in Los Angeles may be summarized as follows: i Total Nonusers of Frozen Processed Sea Food 100 Have cold storage facilities 77 Don't use sea food at a1 1 I4.3 Use sea food, but not frozen processed sea food 34 No cold storage facilities 23 DETAILED FINDINGS Table 1 DID THE ESTABLISHMEMT BUY SEA FOOD IN THE PRECEDING TWELVE MOUTHS? According to Type of Establishment and Sales Volume Type of Estahllshment Total Establishments Yes, bou^t sea food Bought frozen processed sea food Bought frozen processed fish Bought frozen processed shellfish Bought portions Total (597) i 100.0 72.0 51^.1 35:^ 3f*-9 20.4 Public Reetaurants Schools, Plants Hospitals, Welfare Establishments All Others (>*19) (60) (38) (80) i i i i 100.0 100.0 100.0 100.0 69.6 91.7 89.5 57.1* 52.6 31^.5 73.3, 51.7 68.4 U..7 36.1 20.1* 39.0 17.8 28.3 35.0 26.3 36.8 22.2 13.0 Sales Voliime Less Than $10,000 $10,000- 39,999 (193) $1(0,000- 99,999 (93) $100,000 and Over (288) (83) i i i i 100.0 100.0 100.0 100.0 5^-9 78.1 88.5 92.2 32.9 19.1* 58.9 1*2.5 78.5 1.7.7 82.U 55-9 16.3 11.1 32.9 23.3 63.8 32.3 67.6 28.1* No, did not buy sea food 28.0 30.lt 10.5 1.2.6 1.5.1 21.9 U.5 7.8 Table 2 DID THE ESTABLISHMEMT BUY FROZEM PROCESSED SEA FOOD IN THE PRECEDING TWELVE MONTHS? According to Type of Establishment and Sales Volume Yes, bought frozen processed sea food No, did not buy frozen processed sea food Total Establishments Purchasing Sea Food in Preceding 12 Months (UsU) 75.2 2U. Type of Establishment Sales Volume Public Schools, Plants (55) Hospitals, Welfare Establishments (ih) All Others {kh) Less Than $10,000 (119) $10,000- 39,999 (11*7) $1*0,000- 99,999 (81) $100,000 and Over (291) (77) i i i. i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 75.7 80.0 76.5 62.9 59-9 75A 88.7 89.1* 2lt.3 20.0 23-5 37-1 ItO.l 21*. 6 11-3 iO.6 Table 3 FROZEN PROCESSED FISH BOUGHT IN NOVEMBER, 1958 - HOW PROCESSED BEFORE PURCHASE According to Sales Volume Total Users of Frozen Processed Fish Barracuda Raw Cod Breaded Fillets Steaks Breaded steaks Chunk Raw Dover Sole Raw Florida Butterflsh Raw F- under Fillets Raw Less $100,000 Than $10,000- $1*0,000- and Total $10,000 (38) 39,999 99,999 (1+5) Over (204) (1+7) i i ± i i 100.0* 100.0 100.0 100.0 100.0 .6 1.6 - 20.9 13.2 3.5 8.8 1.3 - 1.0 - 1.0 - .3 - .6 - 9.3 5.9 .6 2.9 1.6 u.o _ » 29.0 8.1 26.3 .8 6.5 - 1.6 3.2 - 1.6 1.6 1.6 - 1.8 3.2 6.5 1.8 19.: ♦Denotes that percentages might add to more than the total because of more than one reply to a question. Table 3 (Contd.) FROZEN PROCESSED ?ISH BOUGHT IN NOVEMBER, 1958 - HOW PROCESSED BEFORE PURCHASE (Continued) ~" ~~ According to Sales Volume Total Less Than flO,000- 39,999 $1*0,000- 99,999 f 100, 000 and Over Haddock Fillets Steaks Breaded steaks Raw Halibut Fillets Steaks Breaded steaks Fletch Chunk Raw Lake Perch Fillets 7.7 2.9 10.5 6.5 8.8 1.3 1.5 .8 3.2 1.0 - .8 3.2 _ ■ 3 - - 1.8 19.9 8.8 i9.it 22.6 31.6 31^.7 45.6 32.3 40.3 21.1 2.6 - 3.2 6.5 _ 2.9 5.9 - 3.2 5.3 1.6 - - 3.2 5.3 h.8 - 2.1* 3.2 17.5 1.3 2.9 3.5 Mahl Mahi Steaks Chunk 3.5 3.5 Oci dn Perch Breaded Pillets Raw .3 1.6 .6 2.1+ 3.2 3.2 i.a Fike Fille s 1.6 Table 3 (Contd. ) FROZEN PROCESSED FISH BOUGHT IN NOVEMBER, 1958 - HOW PROCESSED BEFORE PUHCHASE (Continued) According to Sales Volume Total Less Than $10,000 $10,000- 39,999 i $1*0,000- 99,999 $100,000 and Over Pompano Fillets Pieces Raw Red Snapper Fillets Chunk Salmon Fillets Steaks Chunk Raw Sand -dab Fillets Se Bass ="ilxets cteaki: Raw .6 .3 • 3 - - - 3.5 1.8 1.8 2.6 .6 h.k 2.1* 1.6 1.8 3.5 5.8 10.6 1.0 1.9 2.9 13.2 5.6 8.1 I'e U.8 11.3 10.5 12.3 5.3 7.0 • 3 .3 - - - 1.8 1.8 3.2 2.3 2.3 2.9 1.6 1.6 1.6 3.2 7.0 8.8 1.8 10 Table 3 (Contd.) FROZEN PROCESSED FISH BOUGHT IH MOVEMBER, I958 - HOW PROCESSED BEFORE PURCHASE (Continued) According to Sales Volume Total Less Than 110,000 $10,000- 39; 999 $1*0,000- 99,999 $100,000 and Over Sole Breaded Fillets Heads off Pieces Raw Sturgeon Slices Swordfish Fillets Steaks Breaded steaks Chunk Raw Trout ?readed ~ ii. lets Raw .6 6.4 .3 .5 5.6 5.1 _ k.O 8.0 10.3 It. 6 .3 1.5 _ 1.6 . .6 - 1.6 .3 I.O - _ 5.1 7.4 3.2 ^,2 _ 12.9 8.8 _ 1.8 1.6 . - 1.8 - 1.8 4.8 lit.O 8.1 12.3 1.6 7.0 s- W>. . tef S sr Fille- 3.5 11 Table 4 QUADTITY OF FROZEN PROCESSED FISH BOUGHT IN NOVEMBER, 1958 Average Number of Pounds Barracuda Total Pounds All Establishments User Establishments Raw 80 (b) 40.0 Cod Breaded 76 (b) 15.2 FiUets 3,679 U.2 56.6 Steaks 313 (b) 28.5 Breaded steaks 10l» (b) 26.0 Chunk 130 (b) '•3.3 Raw 25 (a) 8.3 Dover Sole Raw 1.0 (a) UO.O Florida Butterfish Raw 200 (b) 100.0 Flounder Fillets 1,798 2.1 62.0 Raw 8 (a) It.O Haddock FlUets 9?5 1.1 39.8 Steaks 155 (b) 38.8 Breaded steaks 31* (a) 11-3 Raw 15 (a) 15.0 Lqke Perch Fillets Mahi-Mahi Steaks Chunk Ocean Perch Breaded Fillets Raw Pike Fillets Average Nximber of Pounds Total All User Pounds Establishments Establishments Halibut Fillets l*,873 5.6 78.6 Steaks 3,326 3.8 30.8 Breaded steaks T* (b) 9.3 Fletch 1,547 1.8 171.9 Chunk 1,420 1.6 284.0 Raw 2,732 3.1 182.1 196 400 320 100 55 30 (b) ■ 5 (b) (b) (b) (b) 49.0 200.0 160.0 100.0 11.0 15.0 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) Less than half a pound. 12 Table 4 (Contd.) qiJAHTITY OF FROZEN PROCESSED FISH BOUglT IN HOVEMHER, (Continued J 1958 Average Number of Po\mds Pompano FiUets Pieces Raw Red Snapper Fillets Chunk Salmon FiUets Steaks Chunk Raw Sand-dab FiUets Raw Sea Bass FiUets Steaks Raw Total Pounds AU Establishments User Establishments 300 60 M (b) (h) 150.0 60.0 96 600 (b) • 7 12.0 300.0 1,096 1,53"* 900 3,775 1-3 1.8 1.0 lt.3 60.9 46.5 300.0 629.2 800 (a) ■9 800.0 590 285 UO .7 (b) (b) 59.0 40.7 36.7 Average Number of Pounds Sole Breaded FiUets Heads off Pieces Raw Sturgeon Slices Swordf i sh FiUets Steaks Breaded steaks Chunk Raw Breaded FiUets Raw Whitefish FiUets Total AU User Pounds Establishments Establishments 30 (a) 15.0 1,177 1-3 58.9 20 (a) 20.0 5 (a) 5.0 15 (a) 15.0 50 750 2,772 2 1,527 4 100 630 731 100 (b) 3-2 (a) 1.7 (a) (b) • 7 .8 (b) 50.0 46.9 U0.9 2.0 305.4 2.0 100.0 210.0 46.2 50.0 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) Less than half a pound. 13 Table 5 SATISFACTION OR DISSATISFACTION WITH PREPREFARATION OF FROZEN PROCESSED FISH Total Purchases of Cod Prefer more prepreparation of cod Prefer less prepreparation of cod Prefer prepreparation as it is No answer Total Purchases of Flounder Prefer more prepreparation of flounder Prefer less prepreparation of flounder Prefer preprepeuratlon as It Is No answer Total Purchases of Haddock Prefer more prepreparation of haddock Prefer less prepreparation of haddock Prefer prepreparation as It is Total Purchases of Halltntt Prefer more prepreparation of halibut Prefer less prepreparation of halibut Prefer prepreparation as it is No answer Total Purchases of Salmon Prefer more prepreparation of salmon Prefer J.ess prepreparation of salmon Prefer prepreparation as it is No answer Total Users (1) 100.0 97.8 2.2 100.0 96.8 3-2 100 0 100.0 100.0 1.4 96.2 2. it 1.7 95.0 3-3 Total Purchases of Sea Bass Prefer more prepreparation of sea bass Prefer less prepreparation of sea bass Prefer prepreparation as it is Total Purchases of Sole Prefer more prepreparation of sole Prefer less prepreparation of sole Prefer prepreparation as it is No answer Total Purchases of Swordfish Prefer more prepreparation of swordfish Prefer less prepreparation of swordfish Prefer prepreparation as it is No answer Total Purchases of Trout Prefer more prepreparation of trout Prefer less prepreparation of trout Prefer prepreparation as it is No answer Total Users(l) i 100.0 100.0 68.0 10.2 100.0 90.0 10.0 (1) The percentages shown in the body of the table are computed on the total number of purchases of each species of fish. Many users bought more than one species. Some establishments also bought a species prepared in two different ways. For example, haddock fillets and haddock steaks. This was counted as two purchases of the species. Because purchases of many species were few in number, the species are not included in the table. 14 Table 6 SATISFACTION AM) DISSATISFACTION WITH QUALITY AMB COWDITIOH OP FROZEN PROCESSED FISH Total Users of Frozen Processed Fish, November, I956 Satisfied Dissatisfied No answer Total (SOU) i 100.0 93.2 It. 5 2.3 Table 7 PACKAGE SIZES OF FROZEN PROCESSED FISH BOUGHT IN NOVEMBER, I958 AND AVERAGE NUMBER OF SERVIMGS PER POUND(l) Total Purchasers of Cod Fillets Total Purchasers of Haddock Fillets 1 pound packages 5 pound packages 10 pound packages 15 pound packages 50 pound packages and over Average number of servings per pound 13.9 1 pound packages 80.0 h pound packages 1.5 5 pound packages 3.1 10 pound packages 1.5 15 pound packages Total Purchasers of Flounder Fillets 3,5 100.0 Average number of servings per pound Total Purchasers of Halibut Fillets 5 pound packages 10 pound packages 50 pound packages and over No answer Average number of servings per pound 89.5 1 pound packages 3.5 3 pound packages 3.5 5 pound packages 3.5 7 pound packages 10 pound packages 15 pound packages 3.2 20 pound packages £5 pound packages 50 pound packages and over Average number of servings per pound (1) The table shows figures for those species and types of prepreparation which occur most often in the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the date on servings per pound is limited. The percentages in the body of the table are based on the number of e'stablishments which bought one species of fish, preprepared in one manner. 15 Total 100.0 It. 2 It. 2 70.8 16.6 It. 2 3.2 100.0 8.1 1.6 64.6 It. 8 11.3 1.6 3.2 1.6 3.2 2.7 Table 7 (Contd. ) PACKAGE SIZES OF FROZEM PROCESSED FISH BOOGHT IM NOVEMBER, 1958 AND AVERAGE NUMBIB OF SERVINGS PER POUND(l) TotBl Total Purchasers of Halibut Steaks 1 pound packages 2 pound packages 3 pound packages 5 pound packages 7 pound packages 10 pound packages 12 pound packages 15 pound packages 25 pound packages 50 pound packages and over Average number of servings per pound 100.0 T.h 1.9 3.7 72.2 3.7 k.6 2.8 1.9 .9 .9 2.6 Total Purchasers of Swordfish Steaks Average number of servings per pound 100.0 Packages less than one pound 8.0 5 pound packages 68.0 7 pound packages It.O 10 pound packages It.O 15 pound packages 1*.0 25 pound packages 1*.0 50 pound packages and over 8.0 2.1 Total Purchasers of Salmon Steaks 1 pound packages 5 pound packages 7 pound packages 8 pound packages 10 pound packages 25 pound packages 38 pound packages 50 pound packages and over Average number of servings per pound 100.0 6.1 57.5 12.2 3-0 12.2 3.0 3.0 3.0 2.9 Total Purchasers of Sole - Fillets 1 pound packages 3 pound packages 5 pound packages 10 pound packages 50 pound packages and over 100.0 10.0 5.0 70.0 10.0 5.0 (1) The table shows figures for those species and types of prepreparat ion which occur most often in the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the date on servings per pound is limited. The percentages in the body of the table are based on the number of establishments which bought one species of fish, preprepared in one manner. 16 Table 8 SATISFACTIOM AHP DISSATISFACTIOH WITH TYPES AMD SIZES OF FROZEN PROCESSED FISH PACKAGES Total Users of Frozen Processed Fish, Movember, 1956 (204) Satisfied Dissatisfied No answer 100.0 git. 8 2.9 2.3 Table 9 PERCENTAGE OF FROZEN PHOCESSED FISH SERVED FRIED, BROILED, BAKED, AND IN Omm WAYS According to Sales Volume Total Users of Frozen Processed Fish Establishments Serving Fried None fried 1 - l45t 15 - 3"** 35 - 645t 65 - 84^ Over Bk'f) Don't know, no answer, refused Average percentage served Establishments Serving Broiled None broiled 1 - Ihi 15 - ^'ii 35 - 64* 65 - 8hi Over Shi Don't know, no answer, refused Average percentage served Establishments Serving Baked None baked 1 - 14* 15 - 3"** 35 - 64* 65 - 84* Over 84* Don't know, no answer, refused Average percentage served Establishmeiits Ser Ing in Other Ways None In other i lys 1 - 14% 15 - 3"* 35 - 6i.* 65 - 84* Over 84* Don't know, no answer, refused Average percentage served Total 30.5 4.2 16.1 2.9 43.4 2.9 52.8 62.4 96.5 ■3 • 3 2.9 .1 Less Than $10,000 $10,000- 39,999 $40,000- 99,999 38.2 4.4 5-9 44.1 48.4 60.3 92.6 7.4 36.3 2.4 14.5 2.4 43.6 .8 50.3 64.5 99.2 .8 25.8 1.6 8.1 48.4 1.6 59.3 66.1 B.4 1.6 $100,000 and Over (204) (38) iT*) (1*5) (1*7) i i i i i 100.0 100.0 100.0 100.0 100.0 14.0 10.5 33-3 1.8 36.9 3-5 56.4 56.1 5.1 - 3-2 8.1 12.3 9.6 8.8 10.5 3.2 15.8 5.5 5-9 7.3 1.6 5.3 ll*.5 17.6 13-7 19.4 7.0 2.9 7.4 .8 1.6 3.5 24.2 27.1 24.3 23.0 22.0 63.1 63.2 65.3 69.4 50.8 4.2 1-5 2.4 4.8 10.5 9-3 8.8 8.1 6.5 15.8 9.6 2.9 8.1 14.5 15.8 .6 - 1.6 1.8 10.3 16.2 15-3 1.6 1.8 2.9 7-4 .8 1.6 3.5 17.9 20.2 20.5 12.0 16.0 92.9 1.8 1.8 3-5 .6 17 Table 10 FROZEN PROCESSED SHELLFISH BOUGHT IN NOVEMBER, I958 - HOW PROCESSED BEFORE PURCHASE According to Sales Volume Abalone Cooked Breaded Fillets Steaks Clams Cooked Canned Raw; clean Crabs Total Users of Frozen Processed Shellfish Cooked Crab legs Whole frozen uncooked Canned Crab meat - shelled and debellied, frozen and caxined Lobster Cooked Breaded Cooked lobster meat Block frozen lobster meat Cleaned and deheaded tails Raw; whole, clean Total Less Than $10,000 (337) $10,000- 39,999 (59) $1*0,000- 99,999 (57) $100, 000 and Over (206) (57) i ± i i i 100.0* 100.0 100.0 100.0 100.0 •3 •3 .3 •3 1.8 _ 1.2 1.2 - •3 ■3 1.0 - - - l.U i.U 3.0 1.6 3-3 • 3 - 2.1 1.2 1.2 8.7 7.2 13.0 l.U 5-2 1.8 3.1 3.6 13.0 5-9 • 3 .7 1-3 7-9 6.6 5.3 1.8 3-5 2.1 2.1 2.1 U.2 3-1 1*.8 1.2 &'.k 7.2 13.0 2.9 17.U 13.0 ♦Denotes that percentages might add to more than the totsd bfrcause of more than one reply to a question. 18 Table 10 (Contd. ) FROZEN PROCESSED SHELLFISH BOUGHT IH NOVEMBER, I958 - HOW PROCESSED BEFORE PURCHASE (Continued) According to Sales Volume Total Less Than I 10, 000 $10,000- 39,999 $1(0,000- 99,999 f 100, 000 and Over Oysters Cooked Breaded Canned Raw; clean Scallops Cooked Breaded In block Raw; clean, shelled Shrimp Cooked Breaded Cooked and breaded Beheaded, raw in shell Beheaded and shelled Broken pieces Shrimp cocktail in jar Raw; clean dehead .-d, shelled and devemed .3 - - - 1.3 - - 2.k .3 - - - 5.2 " - 7.2 1.3 2.4 2.3 1.8 - 6.0 .3 - - _ 21.6 - 11*. 6 22.9 8.5 3.5 2.1 9.6 31*. 8 1+9.1 U7.9 26.5 1.6 _ 3.1 1.2 lit. 8 12.3 8.3 15.7 .7 - 1.0 2.3 7.0 - - .3 - - 1.2 37.0 28.1 32.3 1*7.0 1.1* 2.9 1.1* lit. 5 19 Table 11 QUANTITY OF FROZEN PROCESSED SHELLFISH BOUGHT IM NOVEMBER, 1956 Aba lone Cooked Breaded Fillets Steaks Clams Cooked Canned Raw; clean Crabs Cooked Crab legs Whole frozen uncooked Canned Crab meat - shelled and debellied, frozen and canned h,h6l Average Number of Pounds Total All User Pounds Establishments Establishments 50 15 20 20 (b) (a) (a) (a) 50.0 15.0 20.0 20.0 50 (a) 21*2 50.0 80.7 815 2,375 3,560 (a) • 9 2.7 4.1 91.0 1^75.0 356.0 5.1 279-2 Lobster Cooked Breaded Cooked lobster meat Block frozen lobster meat Cleaned and deheaded tails Raw; whole, clean 977 25 50 93 7,867 1^,556 1.1 (a) (b) (b) 2.1 5.2 25.0 25.0 23.3 327.8 227.8 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) Less than half a pound. 20 Table 11 (Contd.) QUAHTITY OF FROZEN PROCESSED SHELLFISH BOUGHT IN HOVEMBER, I958 (Continued) Average Number of Pounds Oysters Cooked Breaded Canned Raw; clean Scallops Cooked Breaded In block Raw; clean, shelled Shrimp Cooked Breaded Cooked and breaded Beheaded, raw in shell Beheaded and shelled Broken pieces Shrimp cocktail in jar Raw; clean, deheaded, shelled and de veined Total All User Pounds Establishments Establishments 25 (a) 25.0 142 (b) 35.5 (a) _ 1^77 .5 29.8 270 (b) 67.5 199 (b) 28.lt 200 (b) 200.0 i*,739 s.i* 71.8 3,986 4.6 153.3 '*,56l 5.2 43.0 1,055 1.2 211.0 11,70c 13. 1^ 260.0 525 .6 262.5 2,160 2.5 308.6 ko (a) llO.O 18,646 21.3 165.0 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) Less than half a pound. 21 Table 12 SATISFACTION OR DISSATISFACTION WITH FREPREFARATION OF FROZEN PROCESSED SHELLFISH Total Purchases of Crabs Prefer more prepreparation of crabs Prefer less prepreparation of crabs Prefer prepreparation as it is No answer Total Purchases of Lobster Prefer more prepreparation of lobster Prefer less prepreparation of lobster Prefer prepreparation as it is No answer Total Purchases of Oysters Prefer more preprepaa-ation of oysters Prefer less prepreparation of oysters Prefer prepreparation as it is No answer Total Users JiL 100.0 95.1 h.9 100.0 98.6 l.k 100.0 95.5 1^.5 Total Purchases of Sc«ilops Prefer more prepreparation of scallops Prefer less prepreparation of scallops Prefer prepreparation as it is No answer Total Purchases of Shrimp Prefer more prepreparation of shrimp Prefer less prepreparation of shrimp Prefer prepreparation as it is No answer Total Users (1) 100.0 9K. 7 i.3 100.0 2.0 .3 97.h • 3 (l) The percentages shown in the body of the table are computed on the total number of purchases of each species of shellfish. Many establishments bought more than one species. Some estab- lishments also bought a speciea prepared in two different ways. For example, shrimp breaded and shrimp cooked. This was counted as two purchases of the species. Because purchases of some species --clams, abalone, and others-- were few in number, the species are not included in the table. 22 Table 13 SATISFACTION AHD DISSATISFACTION WITH QUALITY AND COMDITION OF FROZEN PROCESSED SHELLFISH Total Total Users of Frozen Processed Shellfish, November, 19^8 (206) 100.0 Satisfied 92.8 Dissatisfied ^-6 No answer 2 . 6 23 Table 14 PACKAGE SIZES OF FROZEN PROCESSED SHELLFISH BOUGHT DJ NOVEMBER, 1958 AMD AVERAGE NUMBER OF SERVINGS PER POUHD(I) Total Purchasers of Lobster Tails - Cleaned and Deheaded Total 100.0 Packages less than 1 pound 20.8 1 pound packages 8.3 5 pound packages 8.3 10 pound packages 16.6 l8 pound packages k.2 20 pound packages 8.3 22 pound packages k.2 25 pound packages k.2 36 pound packages k.2 40 pound packages k.2 No answer 16.7 1 pound packages 2 pound packages 5 pound packages 6 pound packages 8 pound packages 10 pound packages 25 pound packages 30 pound packages 50 pound packsiges and over No answer Total i Total Purchasers of Lobster - Raw 100.0 5.0 5.0 10.0 5.0 5.0 10.0 35.0 5.0 5.0 15.0 (1) The table shows figures for those species and types of prepreparatlon which occur most often in the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the data on servings per pound is limited. The percentages in the body of the table are based on the number of establishments which bought one species of shellfish, preprepared in one manner. 24 Table 14 (Contd.) PACKAGE SIZES OF FROZEN PROCESSED SHELLFISH BOUGHT DJ NOVKMBER,, 19^8 AND AVERAGE mjMBER OF SERVINGS PER POUND(l) (Continued) Total Purchasers of Scallops - Raw 1 pound packages 3 pound packages 5 pound packages 15 pound packages 20 pound packages Average number of servings per pound 100.0 k.6 9-1 80.3 3.0 3.0 3-^ Total Purchasers of Shrimp - Breaded 1 pound packages 2 pound packages 3 pound packages 5 pound packages 10 pound packages Average number of servings per pound 100.0 1.9 .9 3.8 91.5 1.9 3.1 Total Purchasers of Shrimp - Cooked 1 pound packages 3 pound packages 5 pound packages 100.0 7.7 3.9 88.4 Total Purchasers of Shrimp - Raw 100.0 2 pound packages 1,8 3 pound packages 2.7 5 pound packages 89.3 10 pound packages k.k- 20 pound packages 1.8 Average number of servings per pound 3.8 (1) The table shows figures for those species and types of prepreparation which occur nost often in the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the data on servings per poimd is limited. The percentages in the body of the table are based on the number of establishments which boixght one species of shellfish, preprepared in one manner. 25 Table 15 SATISFACTION AND DISSATISFACTION WITH TYPES AND 3I2ES OF FROZEN PROCESSED SHELLFISH PACKAGES Total Users of Frozen Processed Shellfish Satisfied Dissatisfied No answer Total (?06) i 100.0 95-1 2.3 2.6 Table 16 PERCENTAGE OF FROZEK PROCESSED SHELLFISH SERVED FRIED, BROILED, BAKED, AMD IB OTHER WAYS According to Sales Volume Total Users of Frozen Processed Shellfish Establishments Serving Fried None fried 1 - ll*5t 15 - 31** 35 - 6kf, 65 - 8l*5t Over 81»5t Don't know, no answer, refused Average percentage served Total (206) i 100.0 9-5 1*.3 7.2 10.5 12.1 52.5 3-9 67.2 Less $100,000 Than $10,000- $1(0,000- and $10,000 39,999 (59) 99,999 (57) Over (33) (57) i i i i 100.0 100.0 100.0 100.0 28.0 8.3 1.2 5.8 1.8 1.0 6.0 8.7 8.8 3-1 7.2 11.6 1.8 k.2 13-3 23.2 - 9.4 lit. 5 23.2 52.6 70.9 54.2 24.6 7.0 3-1 3-6 2.9 55-5 77-5 72.0 Percentages, other than average percentages, are based on total establishments interviewed. Average percentages are computed by assigning the cases In any one of the six Intervals to the mid- point of the interval, and taking an average of all the cases. 26 56.6 Establishments Serving Broiled None broiled 81.0 82.4 84.4 79.6 "6.9 1 - 14* 15 - i^l- 2.3 - 1.0 4.8 2.9 5.6 5-3 5.3 2.4 10.1 35 - 64* 4.6 1.0 9.6 7.2 65 -845t - - - - - Over 845t 2.6 5-3 5-2 - - Don't know, no answer, refused 3.9 7.0 3-1 3.6 2.9 Average percentage served 6.5 6.6 6.9 5.9 6.5 Table 16 (Contd. ) PERCENTAGE OF FROZEN PROCESSED SHELLFISH SKRVED. FRIED, BROILED, BAKED, AND IN OTHER WAYS (Continued) According to Sales Volume Total Users of Frozen Processed Shellfish Establishments Serving Baked None baked 1 - lltjt 15 - S^*^ 35 - 6ki 65 - 84^ Over 81+5^ Don't know, no answer, refused Average percentage served Total (206) 100.0 87.6 1.6 5-3 1.6 3-9 2.3 Less Than $10,000 |10,000- 39,999 (59) $i+0,000- 99,999 (57) $100,000 and Over (33) (57) i i i i 100.0 100.0 100.0 100.0 91.2 1.8 92.8 1.0 2.1 1.0 88.0 6.0 2.1+ 76.9 13.0 2.9 7.0 .1 3.1 1.1 3.6 2.8 2.9 5-1 Establishments Serving in Other Ways None in other ways 1 - Iki. 15 - 3^5t 35 - 645^ 65 - 845^ Over 84^ Don't know. no answer, refused Average percentage served 64.2 57.8 81.3 63.9 46.4 2.0 - 6.0 1.4 10.2 3.5 7.3 10.9 18.9 4.9 1.8 3.1 6.0 8.7 4.3 5.3 3.1 3.6 5.8 10.5 24.6 2.1 6.0 15.9 3-9 7.0 3-1 3.6 2.9 18.6 30.4 14.9 28.9 Note: Percentages, other than average percentages, are based on total establishments interviewed. Average percentages are computed by assigning the cases in any one of the six intervals to the mid- point of the interval, and taking an average of all the cases. 27 Table 17 TYPES OF PORTIONS BOUGHT NOVEMBER, 19^6 According to Type of Establishment and Sales Volmne Total Users of Portions Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Type of Public Eating Places Establishment Institutions Sales Volume Total Less Than $1*0,000 $40,000 and Over (117) (82) (35) (67) (50) i i i i i 100.0* 100.0 100.0 100.0 100.0 13.5 4.0 34.0 17.6 7.1 2.8 2.5 3.6 2.8 2.8 62.1 74. 8 34.0 63.8 59.7 32.0 30.9 34.0 27.8 38.3 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. Table 18 QUANTITY OF PORTIONS BOUCTT IN NOVEMBER, 1958 Average Number of Pounds Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Total All User Pounds Establishments Establishments 622 • 7 25.9 435 ■ 5 87.0 1»,781» 5.5 43.1 4,178 4.8 73.3 28 Table 19 AMOUUT OF PORTIONS BOUGHT BY ESTABLISHMEMTS , AS CCMPARED TO THE PREVIOUS YEAR According to Type of Establishment and Sales Volume Total Users of Portions Use more now Use about the same Use less now Total (117) 100.0 18.5 61^.0 7-9 Type of Establishment Sales Volume Public Less $40,000 Eat Ing Than and Places Institutions $itO,000 Over (82) (35) (67) (50) i i i i 100.0 100.0 100.0 100.0 22.1 10.7 15.0 24.0 59.8 73.2 62.6 66.2 8.2 7.2 11.2 2.8 Don ' t know 7.9 l.h 8.9 11.2 2.8 No answer 1.7 2.5 4.2 29 Table 20 Table 21 SATISFACTION AND DISSATISFACTION WITH QUALITY AND CONDITION OF PORT IONS Total Purchases of Types of Portions, November, 1958 Satisfied Dissatisfied Total (129) i 100.0 99.0 1.0 Note: Figures are based on total purchases of types of por- tions. Some establishments bought more than one type. IS THE QUALITY OF PORTIONS BETTER THAN THAT OF OTHER FROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Say portions better Ease of preparation - saves time, labor Quality Attractive - eye appealing Taste better - tasty, like the flavor Uniform controlled serving - always same amount Firmer, don't break Just like them better - brand I buy Is better Customers order, seem to like them - more demand Don't know - no answer Portions poorer Not as tasty - poor flavor, flat About the same Don't know No answer Total (U7) i 100.0 20.2* 1.1 1.1 71.9 5.1 1.7 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 30 Table 22 ADVANTAGES OF USING PORTIONS Total Users of Portions, November, 19^8 Fast, tlmesaving - quicker to serve, prepare Convenience, ease of preparation - save labor, already prepared Economical - no waste Size of portions - imiform, controlled servings, the right size serving Sanitary - cleaner, safer Can control food cost better No bones Customers like them (^iality No spoilage Attractive, eye appealing All others No advantages Don't know, no answer know profit (117) 100 -O* 35.9 30.3 21.9 7-9 7.3 I*- 5 2.8 1.1 .6 .6 1.1 2.8 Table 23 DISADVAMTAGES OF USING PORTIONS Total Users of Portions Not economical - more expensive to buy Break too easily Lack flavor - not as tasty, sometimes dry Cannot be frozen - deteriorate rapidly when thawed Portions wrong size - too small Not enough demand - customers do not order All others No disadvantages Don't know, no answer Total (117) i 100.0* 7.9 2.2 1.1 1.1 .6 .6 6.2 62.9 17.1* ♦Denotes that percentages might add to more than the tottil because of more than one reply to a question. 31 Table 24 DO ESTABLISHMENTS THINK CUSTOMERS PREFER PORTIONS TO OTHER FROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Think customers like portions better Customers order - seem to like them Uniform controlled servings - always the same amount Economical No bones - safer for children Attractive - eye appealing Good quality - choice fish Faster quicker to serve - no waiting All others Don ' t know - no answer Think customers like portions less Lack flavor - not as tasty Customers don't order - ask for them Portions too small Don't know - no answer Think customers like portions about the same Don't know No answer Total (117) i 100.0 39-9* 11.2 10.1 5.0 >*.^ 2.8 1.7 3.9 5.6 2.8 ,6 .6 1.0 1*1.0 13.5 2.8 *Denotes that percentages might add to more than the total because of more than one reply to a question. 32 Table 25 AVERAGE WEIGHT OF PORTIONS AND AVERAGE NUMBER OF SERVINGS PER PACKAGE Total users of portions, November, 1958 Average weight of package of portions. In pounds Average number of servings per package Average weight of Individual servings. In ounces Average weight of Individual portions, in ounces Note: Average weight of portions does not equal average weight of individual servings since some operators obtained more than one serv- ing from a portion, while other operators used more than one portion for a serving. 117 5A 18.3 h.6 33 Table 26 SATISFACTION WITH THE SIZE OF PORTIONS IN A PACKAGE Total Users of Portions Satisfied Dissatisfied Total (117) i 100.0 98.3 1.7 Table 27 PERCENTAGE OF PORTIONS SERVED FRIED, BROILED, BAKED, AND IN OTHER WAYS According to Type of Establishment and Sales Volume Total Users of Portions Establishments Serving Fried None fried 1 - lU* 15 - 3^** 35 - ehi 65 - Qh$ Over 84^ Average percentage served Type of Public Establishment Sales Volume Less $U0,000 Total Eating Places Institutions Than $U0,000 and Over (117) (82) (35) (67) (50) i. i i i i 100.0 100.0 100.0 100.0 100.0 21+.8 2.2 1.1 8.U 2.8 60.7 8.2 1.6 10.7 3.3 76.2 60.6 3.6 3.6 3.6 1.8 26.8 26.1 1-9 1-9 h.l 1.9 63.5 22.5 2.8 lU.l k.2 56.1+ 62.8 78.lt 29.0 63.1 62. u Establishments Serving Broiled None broiled 1 - iM$ 15 - 3^ 35 - 61** 65 - 8i*5t Over 8U* Average percentage served 87.6 .6 3-9 2.8 1-7 3-'+ 6.6 87.7 U.9 2.5 .8 h.i 6.8 87. 1 1. 3 3. 1.8 6.7 9't-5 • 9 2.8 • 9 • 9 2.3 77.5 5.7 7.0 2.8 7.0 13-5 34 Table 27 (Contd. ) PERCENTAGE OF PORTIONS SERVED FRIED, BROILED. BAKED, AMD IN OTHEB WAYS (Continued) According to Type of Establishment and Sales Volume Total Users of Portions Establishments Serving Baked None baked 1 - Ikf, 15 - 3^ 35 - ekf 65 - 81*^ Over 845^ Average percentage served Type of Public Eating Places (82) Establishment Institutions (35) Sales Volume Total Less Than $1+0,000 (67) $1+0,000 and Over (117) (50) i i * i i 100.0 100.0 100.0 100.0 100.0 71.lt 2.2 2.8 U.5 1.1 18.0 86.8 2.5 4.1 3.3 .8 2.5 37.5 1.8 7-1 1.8 51.8 68.2 1-9 2.8 1.9 25.2 76.1 5.7 7.0 7.0 20.5 5-7 52.9 26.6 11.5 Establishments Serving in Other Ways None in other ways 1 - 11+^ 15 - 3^*5^ 35 - 64* 65 - 81*56 Over 81+* Average percentage served 97.8 2.2 2.1 98.1+ 96.1) 1.6 3.6 1.5 3.3 96.3 3-7 3-5 100.0 35 Table 28 DO ESTABLISHMENTS COOK PORTIONS WHILE STILL FROZEN? According to Type of Establishment and Sales Volume Total Users of Portions Yes, cook while frozen No, do not cook while frozen Type of Public Establishment Sales Volume Less $40,000 Eating Than and Total Places Institutions $UO,000 Over (117) (82) (35) (67) (50) i ■k ^ i. i 100.0 100.0 100.0 100.0 100.0 79.8 77.9 83.9 86.0 lO.k 16.8 18.8 12.5 i4.0 21.1 No answer 3.^ 3-3 3.6 3.5 36 Table 29 COST OF USING PORTIOHS, AS COMPARED TO OTHER FROZEH PROCESSED FISH AHD REASONS WHY PORTIONS ARE THOUGHT MORE OR LESS EXPENSIVE Total Users of Portions Say portions more expensive Price includes processing and packaging - preprepa- ration would tend to raise cost Cost is more for amount of serving All others Don't know - no answer Portions less expensive Less or no waste Labor saving - requires no preparation Time saving Uniform controlled servings Goes further - more servings from package All others Don't know - no answer About the same Don ' t know No answer Total (117) i 100.0 14.6 h.5 2.2 1.7 6.2 hi.G* 27.0 7.9 6.7 2.8 1.1 1.1 3.9 33.7 8.4 1.7 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 37 Table 30 WHEN ORDERING PORTIONS FROM SUPPLIERS, DO ESTABLISHMENTS SPECIFY THE KIND OF FISH? According to Type of Establishment and Sales Volume Total Users of Portions Specify kind of fish Do not specify kind of fish Total (117) i 100.0 82.6 15-7 Type of Establishment Institutions Sales Volume Public Eating Places Less Than $1*0,000 $1*0,000 and Over (82) (35) (67) (50) i i i i 100.0 100.0 100.0 100.0 82.0 83.9 82.2 83.1 15.6 16.1 17.8 12.7 No answer 1.7 2.k k.2 38 Table 31 WOULD THE ESTABLISHMENTS LIKE TO HAVE OTHER PORTION CONTROLLED SEA FOOD ITEMS NOT NOW AVAILABLE? According to Type of Establishment and Sales Volume Total Users of Frozen Processed Sea Food YeS) would like other items No, would not like other items Don ' t know No answer Total (311) 100.0 2.5 86.5 5-1 5-9 Type of Establishment Sales Volume Public Less $40, 000 Eating Than and Places Institutions $1*0, 000 Over (2U1) (70) (172) (139) i ± i. •k 100.0 100.0 100.0 100.0 1-9 k.k 1.7 3.8 87.8 82.4 87-5 84. 9 3-1 ll.it 7-3 1.6 7.2 1.8 3-5 9-7 39 Table 32 REASONS ESTABLISHMENTS DID HOT BUY PORTIOMS DURING NOVEMSER, 1958 Toral Establishments Using Frozen Processed Sea Food, but Hot Portions Sell, serve little or no fish - no demand, calls for it Serve other types - perch, shrimp, halibut, etc., other types more popular Too expensive - cheaper to use fresh fish, cheaper to prepare ourselves Size of portions - prefer to out own portions, vant larger portions, get more with other kinds Prefer to prepare own - rather bread my own, do not like way It must be cooked, prefer own methods Don't like them so wouldn't serve them Quality not as good - doesn't meet our quality standards, can't tell what is in it No particular reason - just didn't Use fresh fish - prefer fresh fish Didn't know it was available Dislike flavor - fresh fish has more flavor, no taste to portion controlled sea foods Just opened the restaurant - don't know what we will handle Company makes the rules - policy against it All others Don't know, no answer Total (19") * 100.0* 29-5 24.1 19-3: 11-5 i*.l 3-7 3.1* 1-7 1.1* 1.0 1.0 .7 It.l 3.1 WAS PRICE A REAS'.^N ESTABLISHMENTS DID NOT BUY PORTIONS? Total Nonusers Who Did Not Voiuntee- Pri"e as a Reason Yes, price was & reason No, price was not a reason No answer Cl6l} * 100. c 50 86.1 10.9 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 40 Table 33 TYPES OF SUPPLIER PROVIDING FROZEN PROCESSED SEA FOOD TO ESTABLISHMEHTS According to Sales Volume Total Users of Trozen Processed Sea Food Sea food processors Sea food wholesalers Frozen food distributors Total Less Than $10,000 (65) $10,000- 39,999 (107) $1*0,000- 99,999 (71) $100,000 and Over (311) (68) i i i i i 100.0* 100.0 100.0 100.0 100.0 .8 - - - i*.8 1*1.6 29.6 'tl.3 1*8.0 51.2 '^9.3 1*5.2 1*9.1* 51.0 52.1* All other, grocery stores, supermarkets 11.0 25.2 3.1 2.0 8.3 No answer .8 2.3 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 41 Table 34 DISTANCE OF ESTABLISHMENT FROM MAIN SUPPLIER OF FROZEN PROCESSED SEA FOOD According to Location Total Users of Frozen Processed Sea Food Less than 10 miles 10 - 50 miles 51 - 100 miles More than 100 miles Out of Central Business Total** District (311) (293) i i 100.0 100.0 52.0 48.6 1*4.8 1*8.0 1.3 1-3 .1+ • 5 Don't know 1-5 1.6 ** Includes l8 establishments In the central business district which would be statistically misleading to show separately. 42 Table 35 FREQUENCY OF DELIVERIES OF FROZEM PROCESSED SEA FOOD According to Type of Establishment and Sales Volume Total Users of Frozen Processed Sea Food Every day 2 - k times per week Once a week 2-3 times per month Once a month Less than once a month Don't know, no answer Total (311) i 100.0 8.5 23-5 45.7 12.0 6.1 l+.O Type of Establishment Public Eating Places Institutions (241) i 100.0 9.7 28.7 42.9 U.4 4.5 2.8 (70) i 1^0. 0 4.4 7.0 54.4 14.0 11.4 7.9 .9 Sales Volume Less Than $10,000 $10,000- 39,999 (107) $40,000- 99,999 (71) $100,000 and Over (65) (68) i i i i 100.0 100.0 100.0 100.0 - 2.9 7.8 32,1 8.7 21.5 40.2 27.4 48.7 54.6 40.2 29.8 17.4 13.^ 7.8 7.1 15.6 4.1 4.0 - 9.6 2.9 - 3.6 .6 43 Table 36 CAN SUPPLIERS OF FROZEN PROCESSED SEA FOOD IMPROVE SERVICES TO ESTABLISHMENTS? According to Sales Volume Total Users of Frozen Processed Sea Food Yes, can Improve services Ko, cannot in^irove services Don ' t know No answer Total Less Than $10,000 (65) $10,000- 39,999 (107) $1+0,000- 99,999 (71) $100, 000 and Over (311) (68) i i i i i 100.0 100.0 100.0 100.0 100.0 5.3 6.1 k.o k.9 7-1 92. 1» 88.7 93.6 95-1 91.7 1.0 1.7 1.2 - 1.2 1.3 3-5 1.2 . _ 44 Table 37 amouht spemt for frozen processed sea food durihg precedihg twelve months According to Sales Volume Total Users of Frozen Processed Sea Food Spent under $250 $250 - kgg $500 - 999 $1,000 - 2,499 $2,500 - 4,999 $5,000 - 9,999 $10,000 - 14,999 $15,000 - 29,999 $30,000 - 49,999 $50,000 - 99,999 $100,000 and over Total Less Than $10,000 (65) $10,000- 39,999 (107) $40,000- 99,999 (71) $100, 000 and Over (311) (68) i i i i i 100.0 100.0 100.0 100.0 100.0 35.9 15.8 16.5 13.8 71.6 12.5 12.5 2.3 41.6 20.2 15.6 14.9 19.3 15.9 29.6 19.3 1-3 10.7 8.0 18.7 8.6 4.0 1.2 2.5 1.1 7.1 .6 11.4 3.4 1.1 17-3 16.0 6.7 12.0 1.0 • 7 - - - 5-3 4.0 45 Table 38 PROPITABILrrY TO ESTABLISHMENTS OF FROZEN PROCESSED SEA FOOD AND OTHER HIGH PROTEIM FOODS According to Sales Volume Total Users of Frozen Processed Sea Food SEiy sea food more profitable than other high protein foods Say meat (unspecified) more profitable than sea food Say beef more profitable than sea food Say eggs more profitable than sea food Say pork more profitable than sea food Say all foods the same in profitability Say miscellaneous other foods more profitable than sea food Nonprofit establishments Don't know No answer Total Less Than $10,000 (65) $10,000- 39,999 (107) $40,000- 99,999 (71) $100,000 and Over (311) (68) i i i i i 100.0* 100.0 100.0 100.0 100.0 36.8 23.3 kk.k 37.3 39.3 7.2 1-9 1-3 6.9 8.8 2.3 1.8 6.9 2.0 2.9 4.8 3.6 .6 .6 2.6 ■ 9 1.2 - - l8.0 19.0 17.2 33-6 21.1 11.1 16.7 14.7 14.3 20.2 16.7 20.7 1I+.6 20.6 10.7 5.5 '*.3 2.9 5.9 11.9 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 46 Table 39 DO THE ESTABLISHMEMTS KNOW THEY CAK BUY GOVERMMEHT INSPECTED OB GRATED FROZEN' PROCESSED SEA FOOD? According to Type of Establishment Total Users of Frozen Processed Sea Food Yes, know they can No, do not know they can No answer Total (311) i 100.0 80.8 19.0 Public Eating Places Institutions (21*1) (70) i i 100.0 100.0 78.8 86.8 20.9 13.2 Table 40 DO THE ESTABLISHMENTS BUY GOVERNMENT INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD? According to Type of Establishment Total Establishments Knowing Government Inspected or Graded Frozen Processed Sea Food Was Available Yes, do buy No, do not buy No answer Total Public Eating Places Institutions (21*8) (187) (61) i i i 100.0 100.0 100.0 95.8 95-1* 97.0 2.9 2.8 3.0 1-3 1.8 47 Table 41 REASONS ESTAJBLISHMEMTS BUY GOVERNMENT mSPECTED OR ORADED FROZEN PROCESSED SEA FOOD According to Type of Establishment Total Purchasers of Government Inspected or Graded Sea Food Best quality - use better products, more uniform quality Only type available - it's all inspected, that's what supplier carries Government inspected foods are safe - pure, fresh, clean, no germs or disease Prefer Government Inspected - wouldn't buy any other Company demands that it's bought More economical Public dem£inds it Easy to handle - easy to serve, ready to cook, portion controlled All others Don't know, no einswer Total Public Eating Places Institutions (237) (178) (59) i 1 i 100.0* 100.0 100.0 iti.8 46.7 28.1 21.9 22.6 19.8 16.9 17.0 16.7 7-9 6.7 11.5 U.6 2.2 1-9 1.1 3-0 2.2 14.6 1.0 l.k .7 3.1 1.9 8.1 7.3 3.6 k.k 1.0 ♦ Denotes that percentages might add to more than the total because of more than one reply to a question. 48 Table 42 HAS GOVERNMENT INSPECTION AFFECTED THE AMOUNT OF FROZEN PROCESSED SEA FOOD BOUGHT BY THE ESTABLISHMENT? According to Type of Establishment Total Users of Government Inspected Frozen Processed Sea Food Buy more Buy about the sa Buy less Don't know Total Eating Places Institutions (237) (178) (59) i i i 100.0 100.0 100.0 4.6 5.2 3-1 78.7 78.2 80.2 1.4 1.1 2.1 U.7 10.7 14.6 3.6 4.6 _ 49 Table 43 IF GOVERNMENT INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD WERE AVAILABLE WOULD THE ESTABLISHMENT BUY MORE OR LESS? Total Establishments Not Know- ing Government Inspected or Graded Frozen Processed Sea Food Was Available Say they would buy more Say they would buy less About the same Don ' t know (62) i 100.0 4.4 53-3 35.6 6.7 Table 44 PREVIOUS USE OF FROZEN PROCESSED SEA FOOD BY HONUSEBS AMD REASONS FOR STOPPING USE OR FOR KEVER USIMG According to Sales Volume Total Nonusers of Frozen Processed Sea Food Have served frozen processed sea food before No demand - didn't sell enough, no volume, customers prefer other foods Prefer to serve fresh fish More expensive than other forms of fish lacked flavor - own prepared fish has better flavor Unable to handle preparation - didn't have the help No storage All others Less $40,000 Than $10,000- and Total $10,000 39,999 Over (286) (163) (86) (37) i i i i 100.0 100.0 100.0 100.0 8.?* it.O 1.5 1.0 .7 .7 .7 • 5 6.0 2.6 .9 .9 .9 .9 2^ 7.5 1.7 2.5 2.2 6.5 2.2 Have not served frozen processed sea food before Sell little or no fish - no demand, call for it, not in that business Use fresh fish - prefer to serve fresh fish, fresh fish available all year No storage facilities - no freezer Unable to handle preparation - no equipment, not enough room, no time, would need extra help Too expensive - cheaper to use fresh, prepare ourselves Like taste, fre^^'ness of fresh fish - don't trust frozen food, -l esh fish tastes better, some frozen is kept too long Law doesn't allow - don't have license, license costs too much Don't know, no answer 91.8* 61.3 15.5 12.2 2.2 2.0 1.2 1.0 2.7 9li.O 66. If .9 1.7 2,6 90-8 55.0 2.5 1.7 82.6 52.2 10.2 16.2 25.0 5.8 17.'* 8.7 2.1 3.3 - 3.0 ,8 _ 6.5 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 50 Table 45 DO ESmBLISHMENTC HAVE COLD STORAGE FACILITIES FOR KEEPIMG FROZEN PROCESSED SEA FOOD? According to Type of Establishment and Sales Volume Type of Establishment Total Establishments Yes, have cold storage facilities No, do not have cold storage facilities Total (597) 100.0 11.3 Hospitals, Public Schools, Welfare All Restaurants Plants Establishments Others (U19) i 100.0 90.3 9-7 (60) 100.0 95.0 5.0 (38) 100.0 97.1* 2.6 (80) 100.0 69.1* 30.6 Sales Volume Less Tfian $10,000 $10,000- 39,999 (193) $1(0,000- 99,999 (93) $100,000 and Over (228) (83) i * i i 100.0 100.0 100.0 100,0 78.3 git. 2 96.9 98.0 21.7 5.8 3.1 2.0 Average capacity, in cubic feet 51-5 53.U 1(0.5 35.6 23.0 39-3 72.9 138.3 51 Table 46 DO ESTABLISHMENTS HAVE COLD STORAGE FACILITIES FOR KEEPING FROZEN PROCESSED SEA FOODS? According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food Total Nonusers of Frozen Processed Sea Food Yes, have cold storage facilities No, do not have cold storage facilities Total (286) i 100.0 77.3 22.7 Users Not Using Nonusers Frozen of Processed Sea Food Sea Food i i 61.1 38.9 U3.1 3lt.2 18.0 '♦•7 52 DISTRIBUTION OF SAMPLE (Tables a through i contain classification data regarding operations of the establishments) Table a TOTAL RECEIPTS FROM MEALS SERVED DURIMG 1957 OR LAST FISCAL YEAB According to Type of Establishments Hospitals, Total Establishments Total Receipts Less than $10,000 $10,000 - 39,999 $40,000 - 99,999 $100,000 and over Total (597) 100.0 40.1 33-3 14.9 U.7 Public Restaurants Schools, Plants Welfare Establishments All Others (419) (60) (38) (80) J i i i 100.0 100.0 100.0 100.0 37.6 44.9 i8.4 56.5 35.4 30.0 31.6 25.9 16.1 11.7 23.7 8.3 10.9 I3.it 26.3 9-3 53 Table b AMOUWr E3TABLISHMEHTS SPENT FOR FOOD DURIMQ PREVIOUS TWELVE MOUTHS According to Type of Establlehjient and Sales Volume Total Establishments Spent under $1,000 $1,000 - 2,1*99 $2,500 - !*,999 $5,000 - 9,999 $10,000 - iU,999 $15,000 - 29,999 $30,000 - 1»9,999 $50,000 - 99,999 $100,000 - 249,999 $250,000 and over Type of Establishment Sales Volume Total Public Restaurants Schools, Plants Hospitals , Welfare Establishments All Others Less Than $10,000 $10,000- 39,999 $40,000- 99,999 $100,000 and Over (597) (.1*19) (60) (38) (80) (228) (193) (93) (83) i i i i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 2.2 14.6 22.2 19.2 12. U 2.3 15.3 25.2 16.7 10.1 1.8 3.5 8.9 35.8 28.5 2^8 16.7 13.8 16.7 3.1 27.9 21.7 16.5 6.1 5.0 29.7 42.6 15.6 5.0 .7 7-3 13.9 35.3 24.3 2.5 1.6 4.3 11-9 2.2 2.2 3-3 12.0 8.1 4.5 1.4 11.2 10.0 3.9 3.9 l.k 12.5 1.8 5.4 1.8 16.7 13.8 8.3 5.6 5.6 14.5 3-1 5-1 1.0 1.0 1.9 16.0 1.8 .7 32.2 38.1 9.4 8.8 16.5 25.2 29.7 12.1 54 Table c PERCENTAGE OF TOTAL OPERATING COST SPENT FOR FOOD IM PREVIOUS TWELVE MONTHS According to Type of Establishment and Sales Volume Type of Establishment Sales Volxime Hospitals, Less $100,000 Public Schools, Welfare AU Than $10,000- $1*0,000- and Total (597) Restaurants (1*19) Plants (60) Establishments (38) Others (80) $10,000 (228) 39,999 (193) 99,999 (93) Over Total Establishments (83) i i i i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 Spent under 5^ for food .1 _ _ 3.2 . - - - 1.1 5 - 11** 1.5 1.2 - 9-7 2.0 2.3 1.5 • 9 - 15 - Shi 1-5 1.1 - 6.5 3-9 .7 2.9 1.7 - 25 - Bit* 5.1* 6.0 2.3 9.7 3.0 7.6 3.6 5-2 3-3 35 - '♦'** 38.8 37.0 58.2 22.6 37.6 32.3 35.2 1*6.1 62.3 1*5 - 51** 1*3.5 1*6.5 27.9 38.6 1*1.6 1*3.9 52.4 35.7 25.6 55 - 645t It. 6 3.6 7.0 6.5 7.9 6.3 2.6 6.1 3.3 65 - 7hi 2.2 2.1 2.3 3.2 2.0 3-3 1.8 • 9 1.1 75 - Shf. 1.8 2.1 _ _ 2.0 3.6 - 1.7 1.1 85 - 9ki • 3 .1* - - - - - - 2.2 95 - lOOjt • 3 - 2.3 - - - - 1.7 - 55 Table d AVERAGE NUMBER OF MEALS SERVED BY ESTABLISHMENTS According to Type of Establishment and Sales Volume Type of Establishment Sales Volume Total Establlsbmente Average Number of Main Meals Served Midday, weekdays Sea food meals Midday, Saturdays and Sundays Sea food meals Evening, weekdays Sea food meals Evening, Satiu-days and Sundays Sea food meals Total 521 Ilk 13 61 5 70 7 56 5 Hospitals, Schools, Welfare All Plants Establishments Others Public Restaurants 419 60 ^ 80 Less Than $10,000- $10,000 39,999 288 193 $140,000- 99,9'-9 22 $100,000 and Over §1 86 7 225 22 198 69 118 11 k2 3 79 7 152 13 itll 6U 58 3 33 12 136 3 81 6 lit 32 2 82 6 276 17 TO 7 65 5 172 llf 33 5 18 1 35 3 92 9 316 36 66 6 11 1 132 2 20 h 9 1 23 1 91 8 26U 27 56 Table e AVERAGE PRICE PER MEAL SERVED According to Type of Establishment and Sales VolinDe Total Establishments Under $.25 $.25 - .1*9 $.50 - .7k *.75 - -99 $1.00 - 1.1*9 $1.50 - 1.99 $2.00 - 2.1*9 $2.50 - 2.99 $3.00 - 3-99 $l*.00 - I*. 99 $5.00 and over Nonprofit establishment Type of Establishment Sales Volume Total Public Restaurants (1*19) Schools, Plants (60) Hospitals, Welfare Establishments (38) All Others (80) Less Than $10,000 (228) $10,000- 39,999 (193) $1*0,000- 99,999 (93) $100,000 and Over (597) (83) i i i i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 100.0 10.0 23.7 25.1 l*.3 23.0 31.1 31-7 11.7 3-3 10.5 26.3 5.3 17"6 39.9 23-1 11*. 5 35.3 21.7 7-9 21.3 31*. 8 3'8 8.5 23.8 7*8 9.8 11.8 17.0 6.3 3-2 1.8 23.0 7-2 l*.l* 2.1 1.7 2.6 13-2 7.'* 3-7 .9 2.8 12.3 1.1* •9 21.3 5.5 1-7 1.0 23.8 14.7 7.7 l*.6 12.7 ll*.7 9.8 6.9 1.1* .5 .8 1.8 •7 1.2 - : • 9 - •3 .7 3-8 6.9 2.9 l*.9 1.8 1.2 3.3 2.6 3-7 2.8 1.0 .8 2.0 8.1* - 1*8.3 39.5 - 11.1 l*.5 8.5 9.8 57 Table f mjMBEB OF REGUIAR EMPLOYEES ENGAGED IH PREPARING AMD SERVIMG FOOD According to Sales Volume Total establishments Average number per establishment Total 597 Less Than $10,000 $10,000- 39,999 193 $1(0,000- 99,999 93 $100,000 and Over 288 83 2 5 10 U6 Table g SEATING CAPACITY OF ESTABLISHMENTS According to Type of Establishment and Sales Volume Total establishments 597 Average seating capacity, in seats 82 Type of Establishment Public Restaurants 1*19 64 Schools, Ian 60 176 Hospitals, Welfare All Plants Establishments Others 80 38 183 lt5 Sales Volume Less Than $10,000 $10,000- 39,999 193 58 $1*0,000- 99,999 93 102 $100,000 and Over 288 36 83 283 58 Table h NUMHEB OF DAYS OF THE WEEK ON WBICH ESTAELISHMEHTS SERVE MEAIfi According to Type of Establishment and Sales Volume Type of Establishment Total Establishments Serve on 7 days Serve on 6 days Serve on 5 days Serve on less than 5 days No answer Total (597) i 100.0 36.1* 35.6 27.6 .3 .1 Public Restaurants Schools , Plants Hospitals, Welfare Establishments All Others (1*19) (60) (38) (80) i i i i 100.0 100.0 100.0 100.0 39.3 8.3 92.1 31.5 1*1.6 1.7 2.6 50.9 18.1. 90.0 5.3 17.6 •5 - - - Sales Volume Less Than $10,000 $10,000- 39,999 (193) $1*0,000- 99,999 (93) $100,000 and Over (228) (83) i i i i 100.0 100.0 100.0 100.0 21*. 5 29.9 60.0 65.7 38.2 1*3.0 26.2 17.6 36.2 27.1 13.8 16.7 .8 _ - - 59 Table i PERCENTAGE OF ESTABLISHMENTS SERVING SPECIALIZED TYPES OF FOOD According to Sales Volume Total Establishments Establishments with no specialty Total Less Than $10,000 (228) $10,000- 39,999 (193) $ltO,000- 99,999 (93) $100,000 and Over (597) (83) i i i i i 100.0 100.0 100.0 100.0 100.0 75.1 72.7 74.6 63.6 81.1* Establishments with specialty Mexican, Spanish Steak or chophouse Italian food Chinese food Kosher Barbecue Sea food Chicken specialty French food All others 2if.9* 6.5 It. 5 3.5 3.3 2.1 1.5 1.3 1.1 .1 1.1 22.3 9.1 1.1 2.6 3.7 2.0 .9 .9 .3 1.7 25.4 6.9 k.l 4.5 2.4 2.1 3.4 1.4 .3 36.2 2.3 12.3 5.4 6.2 2.3 3.1 6.2 18.6 2.0 6.9 2.0 1.0 2.0 2.9 1.0 2.0 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 60 !!',fnnX?:j'^'.-"y - S^r.als 1