FROZEN PROCESSED FISH AND SHELLFISH I CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES Springfield , Massachusetts UNITED STATES DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES WASHINGTON 25, D. C. CIRCULAR 76 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 consumption 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 F8SH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES SPRINGHELD, MASSACHUSETTS Prepared in the Division of Industrial Research and Services Branch of Market Development CIRCULAR 76 WASHINGTON - NOVEMBER 1959 TABLE OF CONTENTS Table Page SUMMARY OF FINDINGS 1 - 4 DETAILED FINDINGS 1 Did the Establishment Buy Sea Food in the Preceding Twelve Months ? 5 2 Did the Establishment Buy Frozen Processed Sea Food in the Preceding Twelve Months ? 6 3 Frozen Processed Fish Bought in November, 1958 How Processed Before Purchase 7 4 Quantity of Frozen Processed Fish Bought in November, 1958 8 5 Satisfaction or Dissatisfaction with Prepreparation of Frozen Processed Fish 9 6 Satisfaction and Dissatisfaction with Quality and Condition of Frozen Processed Fish , 10 7 Package Sizes of Frozen Processed Fish Bought in November, 1958 ajid Average Number of Servings Per Pound 10 8 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Fish Packages H 9 Percentage of Frozen Processed Fish Served Fried, Broiled, Baked, and in Other Ways 11 10 Frozen Processed Shellfish Bought in November, 1958 How Processed Before Purchase 12 11 Quantity of Frozen Processed Shellfish Bought in November, 1958 13 Table Page 12 Satisfaction or Dissatisfaction with Prepreparation of Frozen Processed Shellfish. 14 13 Satisfaction aind Dissatisfaction with Quality and Condition of Frozen Processed Shellfish 15 14 Package Sizes of Frozen Processed Shellfish Bought in November, 1958 and Average Number of Servings Per Pound 15 15 Satisfaction and Dissatisfaction with Types cind Sizes of Frozen Processed Shellfish Packages. . ig 16 Percentage of Frozen Processed Shellfish Served Fried, Broiled, Baked and in Other Ways 16 17 Types of Portions Bought in November , 1958 17 18 Quantity of Portions Bought in November, 1958 19 Amount of Portions Bought by Establishments, as Compared to the Previous Year 20 Satisfaction and Dissatisfaction with Quality and Condition of Portions 17 18 18 19 21 Is the Quality of Portions Better than that of other Frozen Processed Fish - For What Reasons ? 22 Advcintages of Using Portions. ig 23 Disadvantages of Using Portions 20 24 Do Establishments Think Customers Prefer Portions to Other Frozen Processed Fish - For What Reasons ? 20 Table Pagt 25 Average Weight of Portions and Average Number of Servings Per Package 21 26 Satisfaction with the Size of Portions in a Package , 21 27 Percentage of Portions Served Fried, Broiled, Baked, and in Other Ways 22 28 Do Establishments Cook Portions While Still Frozen? 23 29 Cost of Using Portions, as Compared to Other Frozen Processed Fish and Reasons Why Portions are Thought More or Less Expensive 23 30 When Ordering Portions from Suppliers, Do Establishments Specify the Kind of Fish ? 24 31 Would the Establishments Like to Have Other Portion Controlled Sea Food Items Not Now Available ? 24 32 Reasons Establishments Did Not Buy Portions During November, 1958 25 32 Was Price a Reason Establishments Did Not Buy Portions ?....•.... 25 33 Types of Supplier Providing Frozen Processed Sea Food to Establishments 26 34 Distance of Establishment from Main Supplier of Frozen Processed Sea Food 27 35 Frequency of Deliveries of Frozen Processed Sea Food 28 36 Can Suppliers of Frozen Processed Sea Food Improve Services to Establishments ? 29 Table P^ge 37 Amount Spent for Frozen Processed Sea Food During Preceding Twelve Months 29 38 Profitability to Establishments of Frozen Processed Sea Food and Other High Protein Foods 30 39 Do the Establishments Know they can buy Government Inspected or Graded Frozen Processed Sea Food? 31 40 Do the Establishments Buy Government Inspected or Graded Frozen Processed Sea Food? 31 41 Reasons Establishments Buy Government Inspected or Graded Frozen Processed Sea Food 32 42 Has Government Inspection Affected the Amount of Frozen Processed Sea Food Bought by the Establishments ? 33 43 If Government Inspected or Graded Frozen Processed Sea Food were Available Would the Establishment Buy More or Less ? 33 44 Previous Use of Frozen Processed Sea Food by Nonusers and Reasons for Stopping Use or for Never Using 34 45 Do Establishments Have Cold Storage Facilities for Keeping Frozen Processed Sea Food? According to Type of Establishment and Sale s Volume 35 4g According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food 36 Table Page DISTRIBUTION OF SAMPLE a Total Receipts from Meals Served Ehiring 1957 or Last Fiscal Year 37 b Amount Establishments Spent for Food During Previous Twelve Months 38 c Percentage of Total Operating Cost Spent for Food in Previous Twelve Months 39 d Average Number of Meals Served by Establishments 40 e Average Price Per Meal Served 41 f Number of Regular Employees Engaged in Preparing and Serving Food 42 g Seating Capacity of Establishments 42 h Nxunber of Days of the Week on Which Establishments Serve Meals 43 i Percentage of Establishments Serving Specialized Types of Food 44 SUMMARY OF FINDINGS (Springfield) A. Use of Frozen Processed Sea Food (Tables 1, g) All but 5 per cent of the establishments in Springfield said they bought sea food in the previous twelve months. Among buyers of sea food, somewhat more than half said they made purchases of sea food in the frozen processed form. Attitudes Toward Prepreparation and Quality and Condition of Fish (Tables 5, ~B] A great majority of Springfield purchasers were satisfied with the present prepreparation of fish, and with the quality and condition of the fish. Twenty per cent of all the establishments said they had bought frozen processed fish in November, 3 958; 33 per cent said they had bought frozen processed shellfish; and 25 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. Springfield ranked seventh among the ten cities of the survey, in terms of the percentage of all establishments buying frozen processed sea food. B. Frozen Processed Fish - Purchases, Attitudes, and Practices 1. Purchases: Species and Amount of Pre- preparation (Tables 3, ^} Almost half of the users of frozen processed fish bought haddock fillets during November, 1958. This was also the leading item in Springfield, in terms of total quantity purchased. Swordfish steaks and halibut steaks were bought by many establishments in Springfield. This was generally true for the ten cities in- cluded in the survey. 3. Packaging of Fish (Tables 7, 8) Data on packaging of fish in Springfield are limited. Haddock fillets, the most popular pur- chases, were most often bought In five pound packages . Methods of Preparing and Serving Fish (Table 9)' Frying was the most popular method of preparing fish among Springfield establishments. The average establishment served ^2 per cent of its fish fried. Frying was the leading method in all ten cities of the study. Broiling and to a lesser extent baking were also common methods of preparation in Springfield. The average establishment served 38 per cent broiled and I5 per cent baied. Frozen Processed Shellfish - Purchases, Attitudes and Practices 1. Purchases: Species and Type of Pre- preparation (Tables 10, 11) Almost one third of the users of shellfish in Springfield bought frozen raw lobster in November, 1958. A large number of establishments bought raw shrimp, and raw scallops were also widely purchased. These three items were also leaders, in terms of total quantities purchased. Frozen raw lobster was frequently bought in Atlanta and Omaha. Frozen raw shrimp and breaded shrimp were leading shellfish items in all cities of the survey. Attitudes Toward Prepreparation; Toward Quality and Condition of Shellfish (Tables 12, I3) All but a few pxirchasers were satisfied with the present prepreparation of shellfish, and with the quality and condition of the shellfish which they bought . The same held generally true for the other cities in the survey. 3. Packaging of Shellfish (Tables ik, 13) Data on shellfish packaging in Springfield are limited. Frozen raw shrimp was most often bought in 5 pound packages, while frozen raw lobster was pur- chased in smaller packages. h. Method of Preparing and Serving Shellfish (Table IbJ Frying was the most popular way of preparing shell- fish in Springfield. The typical establishment served 59 per cent 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, I7, 10, igj One fourth of all the establishments in Springfield bought portions during November, I958. Springfield ranked third among ten cities, in per- centage of establishments buying portions. In Springfield, portions were most widely bought, cooked and breaded; and the quantity piirchased was greater than that of any other type of preprepara- tion. More than half of the Springfield purchasers said they were currently buying more portions than the year before. Thirty-three per cent said they were buying about the same amount, while 7 per cent said they were buying less. This trend towards an increasing use of portions was not so strong in most of the other ten cities. The trend was also notable in Denver. 2. Attitudes Toward Portions (Tables 20, 21, 22, 23, 2h) ~~ All of the purchasers interviewed said they were satisfied with the quality and condition of portions. Four per cent of the users of portions said they thought the quality of portions was better than that of other frozen processed fish. Another h per cent considered the quality poorer, while the great majority rated the quality as about the same. Major advantages cited for portions included: Convenience, ease of preparation Size of portions, uniform portions Fast, timesaving i of Users Citing 73 6k 2k Many purchasers in the Springfield schools specified one disadvantage to portions, that they did not contain the correct proportion of protein. Users of portions generally thought their customers liked portions as well as other types of frozen processed fish. Fewer than 2 per cent said that their customers liked portions less than other types of frozen processed sea food. 3. Packaging of Portions (Tables 25, 26) Springfield 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 5-0 pounds . However, they tended to buy individual portions of smaller size. The average weight of an individual portion was 2.3 ounces. Almost all establlshnfents, in Springfield and the other nine cities, said they were satisfied with the size of portions in the packages. 1+. fethods of Preparing and Serving Portions (Tables 2?, 28] Baking was the most widely used method of preparing and serving portions in Springfield. The average establishment served 50 per cent of its portions baked. Frying was the leading method in all other cities of the study. In Springfield, the average establishment served 37 per cent of its portions fried. Five sixths of the Springfield establishments using portions cooked them while frozen. 5. Cost of Using Portions (Table 29) Over half of the establishments using portions said they were more expensive than other forms of frozen processed fish. Twenty-two per cent of the users considered them less expensive. 6. Miscellaneous Findings about Portions (Tables 30, 31) Three fifths of the Springfield establishments said they specified the kind of fish when ordering portions. Only 1 per cent of the users suggested any new por- tion items, not now available, which they would like to have. 7. Honusers of Portions (Table 32) Establishments which used frozen processed sea food, but not portions, gave a number of reasons for not ■buying portions: they used fresh fish, they served other types of fish, they sold compara- tively little fish. E. Suppliers of Frozen Processed Sea Food (Tables 33, 3**, 35, 3^7 Establishments in Springfield tended to buy frozen proc- essed sea food from sea food wholesalers, usually less than ten miles away, to have it delivered once a week, and to be satisfied with the services of the suppliers. Sea food wholesalers supplied 52 per cent of the estab- lishments, while frozen food distributors accounted for another ^5 per cent. Main suppliers were located less than 10 miles from the establishment, in 72 per cent of the cases. In 7 per cent of the cases, the suppliers were between 10 and 50 miles from the establishment, while in 17 per cent of the cases, the suppliers were between 51 and 100 miles away. In almost three quarters of the cases, deliveries were made once a week. One fourth of the purchasers said they could think of ways in which suppliers could improve their services. F. Expenditures for Frozen Processed Sea Food; Its Profitability (Tables 37, 36) Almost half of the establishments reporting in Springfield said that they spent less than $250 for frozen processed sea food during the preceding twelve months. The highest figure reported fell between $5,000 and $9,999. Other establishments were between these two extremes, with the median coming at $280. One third of the profit-making establishments which ex- pressed an opinion considered frozen processed sea food more profitable than other high protein foods. Government Inspection of Frozen Processed Sea Food - Awareness, Effect, and Attitudes (Tables 39, i*0, hi, "ggj Three fourths of the establishments in Springfield were aware that they could buy frozen processed sea food, which had been Inspected or graded by the United States Government. Most of those who were unaware said they would buy about the same amount of sea food, if Government in- spected sea food were avEdlable. All of the establishments interviewed in Springfield, who were aware that they could buy Government inspected or graded sea food, said that they had bought some. When purchasers were asked if the inspection had af- fected 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 as a Factor (Tables T3, Mh, Ij'j]' Most nonusers in Springfield said they had never bought frozen processed sea food. About a third said they used fresh fish, while another third said they used little or no fish. Findings regarding cold storage facilities among non- users in Springfield may be summarized as follows: Total Nonusers of Frozen Processed Sea Food 100 Have cold storage facilities 69 Don't use sea food at all o Use sea food, but not frozen processed sea food 63 No cold storage facilities 31 DETAILED FINDINGS Table 1 DID THE ESTABLISHMEMT BUY SEA FOOD PI THE FRECEDIMG TWELVE MONTHS? According to Type of Establishment and Sales Volume Total Establishments Yes, bought sea food Bought frozen processed sea food Bought frozen processed fish Bought frozen processed shell fish Bought portions Total (196) i 100.0 95.0 52.5 207I> 32.6 24.9 Type of Establishment Institutions Sales Volume Public Eating Places Less Than $10,000 $10,000- 39,999 $40,000 and Over (l'*3) (53) (72) (73) (51) i i i 4 i 100.0 100.0 100.0 100.0 100.0 94.0 98.1 88.0 98.8 100.0 45.8 22.6 37.5 13.1 73.6 13.2 17.0 62.3 43.4 io.8 22.9 24.1 53.8 16.3 27.5 30.0 63.8 39.7 53.'* 19.0 No, did not buy sea food 5.0 6.0 1.9 12.0 1.2 Table 2 DID THE ESTABLIStlMEHI BUY FROZEN PROCESSED SEA FOOD IN THE PRECEDIHG TWELVE MONTHS? According to Type of Establishment and Sales Volume Total Establishments Purchasing Sea Food in Preceding 12 Months Yes, bought frozen processed sea food No, did not buy frozen sea food Type of Public Establishment Sales Volume Less $40,000 Eating Them $10, 000- and Total Places Institutions $10,000 39,999 Over (186) (13^) (52) (63) (72) (51) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 55-2 1*8.7 75.0 49.3 5U.U 63.8 kk.Q 51.3 25.0 50.7 1I5.6 36.2 Table 3 FROZEH PROCESSED FISH BOUGHT IH HOVEMBER, 1958 - HOW PROCESSED BEFORE PURCHASE Total Total Users of Frozen Processed Fish Cod Fillets Shredded Raw Fish Cakes Breaded Flounder Fillets Haddock Cooked Breaded Fillets Steaks Cooked and treaded Breaded filiets Raw (UO) i. 100.0* 11.1 2.2 2.2 k.k 6.7 2.2 8.9 46.7 h.k 2.2 2.2 2.2 Halib-ut Fillets Steaks Raw Mackerel Fillets Ocean Perch Fillets Salmon Steaks Raw Sole Fillets Swordfish Fillets Steaks Raw Total 6.7 20.0 2.2 Trout Raw 6.7 2.2 6.7 6.7 33.3 17.8 2.2 ♦Denotes thkt percentages might add to more than the total because of more than one reply to a question. Table 4 QUAMTITY OF FROZEM PROCESSED FISH BOUGHT Pi HOVEMBER, 1958 Average Niimher of Pounds Cod Fillets Shredded Raw Plah Cakes Breaded Flounder Fillets Haddock Total Poxinds 75a 40 60 42 2k AU Establishments 3-4 (b) (b) (b) (b) User Establishments 150.0 40.0 60.0 21.0 8.0 Cooked 45 (b) 45.0 Breaded 101 •5 25.3 FlUets 3,135 14.2 149.3 Steaks 200 • 9 100.0 Cooked and breaded 48 (b) 48.0 Breaded flUets 150 ■ 7 150.0 Raw 60 (b) 60.0 Halibut Fillets (a) - - Steaks 680 3.1 75.5 Raw (a) - - Mackerel Fillets Ocean Perch Fillets Salmon Steaks Raw Sole Fillets Swordf Ish Fillets Steaks Baw Trout Raw 174 32 Average Number of Pounds Total Pounds All Establishments User Establishments 200 •9 100.0 230 1.0 76.6 60 (a) (b) 30.0 .8 (b) 58.0 300 1.4 100.0 1,137 5.1 75.8 360 1.6 45.0 32.0 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) Less than half a pound. Table 5 SATISFACTION OR DISSATISFACTION WITH PREFREfARATIOM OF FROZEN PROCESSED FISH Total Purchases of Haddock Prefer more prepreparation of haddock Prefer less prepreparation of haddock Prefer prepreparation as it is No answer Total Users JiL i 100.0 93-5 6.5 Total Purchases of Swordfish Prefer more prepreparation of swordfish Prefer less prepreparation of swordfish Prefer prepreparation as it is Total Users JiL i 100.0 100.0 (l) The percentages shown in the body of the table £ire 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. Table 6 SATISFACTION AND DISSATISFACTION Wrra QUALITY AND CONDITION OF FROZEN PROCESSED FISH Total Users of Frozen Processed Fish, November, 1958 Satisfied Dissatisfied Don ' t know No answer Total (ho) i. 100.0 91.2 h.k h.k Table 7 PACKAGE SIZES OF FROZEN PROCESSED FISH BOUGHT IN NOVEMBER, 195B AND AVERAGE NUMBER OF SERVINGS PER POUND(l) Total Purchasers of Haddock Fillets Packages less than 1 pound 1 pound packages 2 pound packages 3 pound packages 5 pound packages 10 pound packages 20 pound packages No answer Total 100.0 It. 8 k-.Q 4.8 4.8 52.3 14.2 4.8 9.5 (1) The table shows figijreE 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 fish, pre- prepared in one manner. 10 Table 8 SATISFACTION AMD DISSATISFACTIOK WITH TYPES AMD SIZES OF FROZEK EROCESSED FISH PACKAGES Total Users of Frozen Processed Fish, November, 1956 ('•O) Satisfied Dissatisfied Don't know 91.2 I*. I* k.k Table 9 PERCENTAGE OF FROZEN PROCESSED FISH SEBVED FRIED, BROILED, BAKED, AND IM OTHEE WAYS Total Users of Frozen Processed Fish Establishments Serving Fried None fried 1 - Ih'f. 15 - 3'*$ 35 - 6ki 65 - 8ki Over 8k*i 35 - ekf, 65 - 81** Over 84* Don't know. no answer, refused (UO) 35.6 2.2 2.2 22.2 2.2 26.7 8.9 Total Users of Frozen Processed Fish Establishments Serving Baked None baked 1 - lit* 15 - 3lt* 35 - 64* 65 - 8lt* Over 81|* Don ' t know. no answer, refused Average percentage served Establishments Serving in Other Ways 41t,lt 2.2 15.6 28.9 8.9 None in other ways 1 - lit* 15 - 34* 35 - 64* 65 - 84* Over 84* Don't know, no answer. refused (40) 68.9 4.4 8.9 2.2 6.7 8.9 14.6 91.1 8.9 Average percentage served 38. U Average percenteige served Table 10 FROZEN PROCESSED SHELLFISH BOUGHT IN NOVEMBER, I956 HOW PROCESSED BEFORE PURCHASE Total Total Users of Frozen Processed Shellfish (61) 100.0* Clams Breaded Raw; clean 15-3 5.6 Crabs Cooked Whole frozen uncooked Crab meat - shelled and debellied, frozen and canned l.lt Lobster Cooked Cooked lobster meat Tails, cleaned and deheaded Canned Raw; whole, clean Oysters Raw; clean Scallops Breaded Cooked and breaded Raw; clean, shelled Shrimp Breaded Deheaded, raw in shell Raw; clean, deheaded, shelled and deveined k.2 2.8 1.4 30.6 1.4 19.4 l.k 26.4 19.4 1.4 27.8 *Denotes that percentages might add to more than the total because of more than one reply to a question. 12 Table 11 QUAUTITY OF FROZEN PROCESSED SHELLFISH BOUGHT IM MOVEMBER, I958 Clams Breaded Raw; clean Crabs Cooked Whole frozen uncooked Crab meat - shelled and debellied, frozen and canned (a) Average Number of Pounds Total All User Pounds Establishments Establishments 11+6 56 _ .7 13.3 14.0 (a) 72 (b) 72.0 Lobster Cooked Cooked lobster meat Cleaned and deheaded tails Canned Raw; whole, clean 108 (a) (a) (a) 2,512 .5 11.4 36.0 114.2 Oysters Raw; c lean (a) Scallops Breaded Cooked and breaded Raw; clean, shelled 312 5 4.005 1.4 ta) 18.1 22.3 5.0 210.8 Shrimp Breaded Deheaded, raw in shell Raw; clean, deheaded, shelled and deveined 301 85 3.. 938 1.4 (b) 17.8 21.5 85.0 196. Q (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b.i Less than half a pound. 13 Table 12 SATISFACTION OR DISSATISFACTION WITH FREPREPARATIOH OF FROZEM PROCESSED SHELLFISH Total Purchases of Lobster Prefer more prepreparation of lobster Prefer less prepreparation of lobster Prefer prepreparation as it is No answer Total Pujchases of Scallops Prefer more prepreparation of scallops Prefer less prepreparation of scallops Prefer prepreparation as it is No answer Total Users 100.0 93-1 6.9 100.0 2.9 91.2 5.9 Total Purchases of Shrimp Prefer more prepreparation of shrimp Prefer less prepreparation of shrimp Prefer prepreparation as it is No answer Total Users (1) lOC.O 97.1 2.9 (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 species 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. 14 Table 13 SATISFACTION AMP DISSATISFACTION WITH QUALITY AND COKDITION OF FROZEN PROCESSED SHELLFISH Total Users of Frozen Processed Shellfish, November, 19^8 (6l) Satisfied Dissatisfied Don ' t know No answer 100.0 91.6 l.lt 2.8 k.2 Table 14 PACKAGE SIZES OF FROZEN PROCESSED SHELLFISH BOUGHT IN NOVEMBEB, 1958 AND AVERAGE NIMBER OF SERVINGS PEH PCUND(I) Total Purchasers of Lobster - Raw Packages less than 1 pound 1 pound packages 3 pound packages 15 pound packages No answer Total 100.0 36.3 40.9 k.6 l*.6 13.6 Total Purchasers of Shrimp - Raw 2 pound packages 3 pound packages k pound packages 5 pound packages 7 pound packages 15 pound packages Total 100.0 5.0 20.0 10.0 55-0 5.0 5.0 (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 data on servings per poxind 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. 15 Table 15 SATISFACTIOK AND DI33ATISFACTI0K WITH TYPES AKC SIZES OF FROZEN PROCESSED SHELLFISH PKKAC3E3 Total Usere of Frozen Processen Shellfish Satisfied Dissatisfied Don't know Total (61) i 100.0 91.6 k.2 l.k 2.8 Table 16 PERCEWTAGE OF FROZEN PROCESSED SHELLFISH SERVED FRIED, BROILED, BAKED, AND IH OTHER WAYS Total Usere of Frozen Processed Shellfish Establishments Serving Fried None fried 1 - iki 15 - 3"** 35 - 64^6 65 - 845t Over Ski Don't know, no answer, refused Average percentage served Establishments Serving Broiled None broiled 1 - 11** 15 - 3'*1l> 35 - 6ltit 65 - Shi Over 8l45t Don't know, no answer, refused Average percentage served Total (61) i 100.0 22.2 11.1 9-7 8.3 58.6 Total Users of Frozen Processed Shellfish Establishments Serving Baked None baked 1 - 111* 15 - 3I** 35 - 64* 65 - 84* Over 84* Don't know. no answer, refused Average percentage served Establishments Serving In Other Waprs 11.9 Average percentage served 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. Total (61) 100.0 80.6 6.9 1.4 2.8 8.3 5.8 68.0 None in other ways 70.8 l.lf 1 - 14* - 5.6 15 - 31** 2.8 13.9 35-64^ 2.8 65 -84* 1.4 2.8 Over 84* 13-9 8.3 Don't know, no answer, refused 8.3 17.3 16 Table 17 TYPES OF PORTIONS BOUGHT IM MOVEMBER, 1958 Total Users of Portions Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Total (53) i 100.0 72-7 12.7 ii*.6 Table 18 QUANTITY OF PORTIONS BOUGHT IN NOVEMBER, 1958 Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Total Pounds 2,652 3,370 Average Number of Pounds aII User Establishments Establishments 19-7 12.0 15-2 109-1 378.8 421.3 17 Table 19 AMOUNT OF PORTIONS BOUGHT BY TO THE PREVIOUS YEAR Total Users of Portions Use more now Use about the same Use less now Don ' t know Total (53) i 100.0 56.4 32.7 7.3 3.6 Table 20 SATISFACTION AMD DISSATISFACTION WITH QUALITY AND COKDITIOH OF PORTIONS Total Purchases of Types of Portions, November, 1958 Satisfied Dissatisfied Total (53) i 100.0 100.0 Note: Flpires are based on total purchases of types of por- tions. Some establishments bought more than one type. 18 Table 21 IS THE QUALITY OF PORTIONS BETTER THAN THAT OF OTHER FROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Say portions better Uniform controlled serving - always same amount Don't knov - no answer Portions poorer Poor quality - inferior quality, can't tell what is in them Don't know - no answer About the same don't know No answer Total (53) i 100.0 3.6 1.8 3^ 1.8 1.8 80.1 9.1 3.6 Table 22 ADVANTACEES OF USING PORTIOHS Total Users of Portions, November, 1958 Convenience, easy of preparation - save labor, already prepared Size of portions - uniform, controlled servings, the right size serving Fast, tlmesavlng - quicker to serve, prepare Economical - no waste Can control food cost better - know profit Customers like them Don't know, no answer Total (53) i 100.0* 72.7 63.6 23.6 7.3 3.6 1.8 3.6 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 19 Table 23 DISADVANTAGES OF USING PORTIONS Total Users of Portions Not correct protein proportion Not economical - more expensive to buy No disadvantages Don*t know, no answer ** This percentage represents interviews taken in one school system. Total (53) 100.0 1*1. 8»* 1.8 20.0 36.it 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 Uniform controlled servings - always the same amount Customers order - seem to like them Faster quicker to serve - no waiting Taste better - like flavor Don ' t know - no answer Think customers like portions less Portions too small Think customers like portions about the same Don't know Ho answer Total (53) i 100.0 12/7* 5-5 1.8 1.8 1.8 5.5 1.8 TIB 3^.6 3.6 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 20 Table 25 AVERAGE WEIGHT OF PORTIONS AMD AVERAGE NUMBER OF SERVIMGS 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. 53 5.0 20.2 k.O a. 3 Table 26 SATISFACTION WITH THE SIZE OF PORTIONS IN A PACKAGE 21 Total Users of Portions Satisfied Dissatisfied Don't know, no answer Total (53) i 100.0 96.4 3.6 Table 27 PERCENTAGE OF PORTIONS SERVED FRIED, BROILED, BAKED, AJTO IN OTHER WAYS Total Users of Portions Establishments Serving Fried None fried 1 - m 15 - 3H 35 - 64^ 65 - 8^ Over eki Average percentage served Total (53) i 100.0 56.it 7.3 36'3 37.2 Total Users of Portions Establlsliments Serving Baked None baked 1 - 1^ 15 - M 35 - 6kf> 65 - 8,k% Over 845t Average percentage served Total (53) i 100.0 '^5.5 1.8 52.7 ^^9.7 Establishments Serving Broiled None broiled 1 - lU^ 15 - 3H 35 - ekf, 65 - 6k% Over 81*^ Average percentage served 90.9 5.5 6.1 Establishments Serving in Other Ways None in other ways 1 - Iki^ 15 - 3^ 35 - 6hi 65 - Shi, Over 845^ Average percentage served 100.0 22 Table 28 DO ESTABLISHMENTS COOK PORTIONS WHILE STILL FROZEN? Total Users of Portions Yes, cook while frozen No, do not cook while frozen Total (53) i 100.0 83.6 l6.h Table 29 COST OF USING PORTIONS, AS COMPARED TO OTHER FROZEN PROCESSED FISH AND 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 Don't know - no answer Portions less expensive Less or no waste labor saving - requires no preparation No spoilage - can keep in freezer, can keep until ready to use All others Don't know - no answer About the same Don't know No answer Total (53) 100.0 50-9 1*5.5 1.8 3.6 21.8* 12.7 5.5 5.5 1.8 3.6 lit. 6 9.1 3.6 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 23 Table 30 WHEN ORDERING PORTIOHS FROM SUPPLIERS, DO ESTABLISHMEMTS SPECIFY THE KIND OF FISH? Total Users of Portions Specify kind of fish Do not specify kind of fish Total (53) 100.0 6o.o 40.0 Table 31 WOULD THE ESTABLISHMENTS LIKE TO HAVE OTHER PORTION CONTROLLED SEA FOOD ITEMS NOT NOW AVAILABLE? Total Users of Frozen Processed Sea Food Yes, would like other items No, would not like other items Don ' t know No answer Total (101+) i 100.0 •9 81.9 12.9 24 Table 32 REASONS ESTABLISHMEHTS DID HOT BUY PORTIONS DURING HOVEMBER, 1958 Total Estatlishments Using Frozen Processed Sea Food, but Not Portions Use fresh fish - prefer fresh fish Serve other types - perch, shrimp, halibut, etc., other types more popular Sell, serve little or no fish - no demand, calls for it Prefer to prepare own - rather bread my own, do not like way it must be cooked, prefer own methods Too expensive - cheaper to use fresh fish, cheaper to prepare ourselves Size of portions - prefer to cut own portions, want larger portions, get more with other kinds Company makes the rules - policy against it Don't like them so wouldn't serve them No particular reason - Just didn't Just opened the restaurant - don't know what we will handle Don't know, no answer Total (51) i 100.0* 21-3 13.1 11-5 11.5 8.2 6.6 6.6 3-3 3-3 3-3 l6.it WAS PRICE A REASON ESTABLISHMENTS DID NOT BUY PORTIONS? Total Nonusers Who Did Not Volunteer Price as a Reason Yes, price was a reason No, price was not a reason No answer Total (46) i 100.0 1.8 50.0 M.2 *Denotes that percentages might add to more than the total because of more than •ne reply to a question. 25 Table 33 TYPES OF SUPPLIER PROVIDIHG FROZEN PROCESSED SEA FOOD TO ESTABLISHMENTS According to Sales Volume Total Users of Frozen Processed Sea Food Sea food processors Sea food wholesalers Frozen food distributors All other, grocery stores, supermarkets No answer Less $1*0,000 Than $10,000- and Total $10,000 (31) 39,999 Over (lOM (32) i i i i 100.0* 100.0 100.0 100.0 .9 2.8 - - 51.7 hk.k W.2 67.6 1*4.8 50.0 51.2 32.1* 1^.3 - 2.3 10.8 2.6 2.8 i*.7 _ ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 26 Table 34 DISTAMCE 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 Don't know No answer Out of In Central Central Business Business Total District District (lOU) (67) (37) i i i 100.0 100.0 100.0 72. U 76.7 65.2 6.9 9.6 2.3 17.2 10.9 27.9 • 9 l.lt - 1-7 l.k 2.3 • 9 , 2.3 27 Table 35 FREQUENCY OF DELIVERIES OF FROZEH PROCESSED SEA FOOD According to Type of Establishment and Sales Volume Total Users of Frozen Processed Sea Food Every day 2-4 times per week Once a week 2-3 times per month Once a month Less than once a month Type of Public Eating Places Establishment Institutions Sales Volume Total Less Than $10,000 $10,000- 39,999 $40,000 and Over (lOM (65) (39) (31) (41) (32) i ± i i i i 100.0 100.0 100.0 100.0 100.0 100.0 5.2 6.5 2.6 U.l - 5.h 8.6 U.7 2.6 - 4.7 21.6 71.6 66.2 82.0 69. k 86.0 56.8 6.9 7^8 5.1 13.9 2.3 5.'* 6.0 5-2 7.7 2.8 7.0 8.1 1.7 2.6 - 2.8 - 2.7 28 Table 36 CAM SUPPLIERS OF FBOZEH PROCESSED SEA FOOD IMPROVE SERVICES TO ESTABLISHMENTS? According to Sales Volume Total Users of Frozen Processed Sea Food Yes, can improve services No, cannot improve services Don't know Ho answer Total (lOU) i 100.0 25.9 71.5 1-7 • 9 Less Than $10,000 $10,000- 39,999 $1*0,000 and Over (31) (^1) (32) i i i 100.0 100.0 100.0 36.1 30.2 10.8 55.6 69.8 89-2 5-5 - - 2.8 _ _ 29 Table 37 AMOUNT SPENT FOR FROZEN PROCESSED SEA FOOD DURING PRECEDING TWELVE MONTHS Total (lOi*) 100.0 48.6 11. i* 17.2 11.!* 5-7 5-7 Total Users of Frozen Processed Sea Food Spent under $250 $250 - 1*99 $500 - 999 $1,000 - 2,1*99 $2,500 - i*,999 $5,000 - 9,999 $10,000 - iiijgsg $15,000 - 29,999 $30,000 - 1*9,999 $50,000 - 99,999 $100,000 and over Table 38 PROFITABILITY TO ESTABLISHMENTS OF FROZEN PROCESSED SEA FOOD AND OTHER HIGH PROTEIN FOODS According to Sales Volume Total Users of Frozen Processed Sea Food Say sea food more profitable than other high protein foods Say beef more profitable than sea food Say meat (unspecified) more profitable than sea food Say nil foods the same in profitability Say eggs more profitable than sea food Say chicken more profitable than sea food Say miscellaneous other foods more profitable than sea food Nonprofit establishments Don't know No answer Total Less Than $10,000 $10,000- 39,999 $40,000 and Over (104) (31) (41) (32) i i i i 100.0 100.0 100.0 100.0 16 A 13.8 16.7 13-9 7.0 9.3 27.1 18.9 2.6 2.6 - 4.7 2.3 2.7 5.4 1.7 • 9 2.8 - 5.4 11.2 29.2 8.3 33.3 14.0 46.4 10.8 5.4 14.7 25.0 9-3 10.8 6.9 - 7.0 13-5 30 Table 39 DO THE ESTABLISHMENTS KNOW THEY CAM BUY GOVERHMENT INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD? According to Type of Bstatlishmen-t Total Users of Frozen Processed Sea Food Yes, know they can No, do not know they can Public Eating Total Places Institutions (104) (65) (39) i i i 100.0 100. 0 100. 0 75.0 93.5 38.5 €5.0 6.5 61.5 31 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 Total** Public Eating Places (75) (60) i i 100.0 100.0 Yes, do buy No, do not buy 100.0 ** Included 15 establishments which are not shown separately as it would be statistically misleading. 100.0 Table 41 REASONS ESTABLISHMENTS BUY GOVERNMENT INSPECTED OR GKADED FROZEN PROCESSED SEA FOOD According to Type of Establishment Total Purchasers of Government Inspected or Graded Sea Food Pest quality - use better products, more uniform quality Government inspected foods are safe - pure, fresh, clean, no germs or disease Only type available - it's all inspected, that's what supplier carries Prefer Government inspected - wouldn't buy any other All others Don't know, no answer Total** Public Eating Places (75) (60) i i 100.0* 100.0 51-7 55.6 hh.a hi. 7 10.3 9-7 9.2 9.7 1.1 l.k 2.3 2.8 ** Includes 15 establishments which are not shown separately as it would be statistically misleading. ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 32 Table 42 HAS GOVERMMENT INSPECTION AFFECTED THE AMOUHT OF FROZEM 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 same Buy less Don ' t know 5 • 7 No answer 9-2 Total Public Eating Places (75) (60) i. i 100.0** 100.0 it.6 l.h 80.5 8U.7 ** Includes 15 establishments which are not shown separately as it would be statistically misleading. 2.£ 11.1 33 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 No answer Total (29) 100.0 89.7 6.9 Table 44 PREVIOUS USE OF FROZEN PROCESSED SEA FOOD BY NOHUSEHS AMP REASONS FOR STOPPING USE OR FOR NEVER USING Total Nonusers of Frozen Processed Sea Food Have served frozen processed sea food before Prefer to serve fresh fish Lacked flavor - own prepared fish has better flavor No demand - didn't sell enough, no volume, customers prefer other foods Unable to handle preparation - didn't have the help All others Total (92) i 100.0 10.3* 5.7 1.9 1.0 1.0 1.0 Have not served frozen processed sea food before Use fresh fish - prefer to serve fresh fish, fresh fish available all year Sell little or no fish - no demand, call for it, not in that business Just opened, don't know what I'll sell Too expensive - cheaper to use fresh, prepare ourselves No storage facilities - no freezer Unable to handle preparation - no equipment, not enough room, no time, would need extra help Like taste, freshness of fresh fish - don't trust frozen food, fresh fish tastes better, some frozen is kept too long Don't know, no answer 88.5* 31*. 3 31.1* li.8 3.8 2.9 1.0 1.0 13.3 Don ' t know 1,0 *Denotes that percentages might add to more than the total because of naore than one reply to a question. 34 Table 45 DO ESTABLISHMENTS HAVE COLD STORAGE FACILITIES FOR KEEPING FROZEN PROCESSED SEA FOOD? According to Type of Establishment and Sales Volume Total Establishments Yes, have cold storage facilities No, do not have cold storage facilities Type of Public Establishment Sales Volume Less $1*0, 000 Eating Than $10,000- and Total Places Institutions $10,000 39,999 Over (196) (11*3) (53) (72) (73) (51) i i i i i 1 100.0 100.0 100.0 100.0 100.0 100.0 69.2 76.2 1+7.2 57.8 70.0 84.5 29.1* 22.0 52.8 39-8 30.0 13.8 No answer l.k 1.8 2.U 1-7 Average capacity. In cubic feet 32-7 29.0 (a) 36.7 21.1 1*5 -9 (a ) Too few cases to compute an average . 35 Table 46 DO ESTABLISHMENTS HAVE CPU STORAGE FACILITIES FOR KEEPING FROZEM PROCESSED SEA FOOD? According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food Total Nouusers of Frozen Processed Sea Food Yes, have cold storage facilities No, do not have cold storage facilities No answer Total (92) 100.0 68.5 28.6 2.9 Users Not Using Nonusers Frozen of Processed Sea Food Sea Food ± i .0.5 82^ 5.7 62.8 2.9 25.7 1.9 1.0 36 DISTRIBUTION OF SAMPLE (Tables a through i contain classification data regarding operations of the establishments) Table a TOTAL RECEIPTS FROM MEALS SKRVED DURIMG 1957 OR LAST FISCAL YEAR According to Type of Establishments Total Establishments Total Receipts Less than $10,000 $10,000 - 39,999 $1*0,000 - 99,999 $100,000 and over Total Public Eating Places Institutions (196) (1^3) (53) i i i 100.0 100.0 100.0 37.6 38.1 35.8 36.2 32.7 47.2 lif.9 15.5 13.2 11.3 13.7 3.8 37 Table b AMOUWr ESTABLISHMEJiTS SPENT FOR FOOD DURING PREVIOUS TWELVE MONTHS According to Type of Establishment and Sales Volume Total Establishments Spent under $1,000 ^,000 - 2,1*99 $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 - 249,999 $250,000 and over Type of Public Eating Places Establishment Institutions Sales Volume Total Less Than $10,000 $10,000- 39,999 $40,000 and Over (196) (1^3) (53) (72) (73) (51) i i. i i i i 100.0 100.0 100.0 100.0 100.0 100.0 3.6 6.4 18.1 16.4 20.0 5.8 10.2 11.6 18.8 24.4 24.4 22.0 8.3 16.7 36.1 33.3 5.6 1-9 1-9 11-3 11.3 37.7 4.8 20.0 5.5 6.k 2.7 .9 20.3 5.8 8.7 2.9 1.4 19-5 4.9 2.4 2.4 - 34.0 1-9 19.0 28.6 33-3 9.5 4.8 38 Table c FERCEUTAGE OF TOTAL OFERATIHG COST SPEMT FOR FOOD IM PREVIOUS TWELVE MONTHS According to Type of Establishment and Sales Volume Type of Public Establishment Sales Volume Less $40,000 Eating Than $10,000- and Total Places Institutions $10,000 39,999 Over Total Establishments (196) (143) (53) (72) (73) (51) i i i i i 4 100.0 100.0 100.0 100.0 100.0 100.0 Spent under 55( for food 5 - Ihf, 15 - 2ki 25 - S^t* .9 6.6 2.8 17.0 1-5 3.0 3.0 23.9 12.8 2.6 5.1 2.9 5.9 2.9 23.6 3.8 13-5 10.0 15.0 35 - hki k^ - M 55 -64* 65 - lh$ 22.7 20.8 27.4 •9 28.3 31-3 6.0 1.5 12.8 2.6 64.1 14.7 11.8 35.3 23.1 21.1 30.8 1.9 35.0 35.0 5.0 75- m 85 - 94* 95 - 100* .9 1-5 - 2.9 ■ ~ 39 Table d AVERAGE NUMBER OF MEALS SERVED BY ESTABLISHMENTS According to Type of Establishment and Sales Volume Total Establishments Total 196 Type of Establishment Public Eating Places Institutions 11^3 53 Sales Volume Less Than no, OOP 72 Ho, 000- 39,999 73 $1*0,000 and Over 51 Average Number of Main Meals Served Midday, weekdays Sea food meals Midday, Saturdays and Sundays Sea food meals Evening, weekdays Sea food meals Evening, Saturdays and Sundays Sea food meals 138 27 Ik 5 58 9 h9 12 113 20 206 hi 55 8 160 37 21+5 52 86 6 h3 ** 22 1 hi 2 198 17 61* 11 1*1 k 17 2 1^9 5 11*3 29 56 16 32 13 1 3h 2 11*1 1*8 ** Less than one half meal. 40 Table e AVERAGE PRICE PER MEAL SERVED According to Type of Establishment and Sales Volume Total Establishments Itoder $.25 $.25 - .1+9 $.50 - .75 $.75 - -99 $1.00 - 1.49 $1.50 - 1.99 $2.00 - 2.49 $2.50 - 2.99 $3-00 - 3-99 $4.00 - 4.99 $5.00 and over No answer Nonprofit establishment Total (196) 100.0 14.5 27.6 24.9 12.2 1.4 • 9 1.8 1.4 6.3 9.0 Type of Establishment Institutions Sales Volume Public Eating Places Less Than $10,000 $10,000- 39,999 $40,000 and Over (143) (53) (72) (73) (51) i i i i i 100.0 100.0 100.0 100.0 100.0 3-6 33-9 32.7 49.1 7.5 le'g 36.2 25.3 18.8 23.6 31-3 5.2 20.8 15-5 15.5 1.8 1.2 2.4 1.9 12.0 10.0 2.5 15.5 1-7 3-4 6.9 1.8 7.1 3.8 37.7 3.6 6.0 1.3 12.5 5-2 17.2 8.6 41 Table f NUMBER OF REGULAR EMPLOYEES ENC3AGED IN PREPARING AND SERVING FOOD According to Sales Volume Total establishments Average number per establishment Less $1*0,000 Than $10,000- and Total $10,000 39,999 Over 196 72 73 51 6 2 k Ik Table g SEATING CAPACITY OF ESTABLISHMENTS According to Type of Establishment and Sales Volume Total establishments Total 196 Type of Establishment Public Eating Places Institutions 1*^3 53 Sales Volume Less Than $10,000 72 $40,000 $10,000- and 39,999 Over 73 51 Average seating capacity, in seats 95 82 138 6k 87 152 42 Table h NUMBER OF DAYS OF THE WEEK ON WHICH ESTABLISBMEMTS SERVE MEALS According to Type of Establishment and Sales Volume Total Type of Public Eating Places Establishment Institutions Sales Volume Less Than $10,000 $10,000- 39,999 $1*0,000 and Over Total Establishments (196) (l'^3) (53) (72) (73) (51) i i i i. i i 100.0 100.0 100.0 100.0 100.0 100.0 Serve on 7 days 1*3- 1* 1*5-8 35.9 41.0 35.0 58.7 Serve on 6 days 35-3 kk.l 7-5 39-7 33-7 31.0 Serve on 5 days 19-9 8.3 56.6 16.9 31-3 8.6 Serve on less than 5 days • 5 .6 - 1.2 - - Ho answer 1.2 1.2 1-7 43 Table i PERCENTAGE OF ESTABLISHMEMTS SERVIMG SPECIALIZED TYPES OF FOOD According to Sales Volume Total Establishments Establishments with no specialty Total Less Than $10,000 $10,000- 39,999 $40,000 and Over (196) (72) (73) (51) i i i i 100.0 100.0 100.0 100.0 82. u 75.9 5.7 82.8 Establishments with specialty Italian food Sea food Chinese food Steak or chophouse Chicken specialty Kosher Mexican, Spanish All others 17-6* 24.1 11.3 17.2 6.3 10.9 3.7 3A 3.6 2.4 2.5 6.9 3-2 3.6 2.5 3.'* 1.4 2.k - 1.7 .9 Z.k - - .9 1.2 - 1.7 .5 - 1.3 - 1.4 1.2 1.3 1.7 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 44 MBL WHO! 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