FISH AND SHELLFISH CONSUMPTION
IN PUBLIC EATING AND DRINKING
PLACES
Marine Biological Laboratory!
JUL 6 -1957
WOODS HOLE, MASS.
SPECIAL SCIENTIFIC REPORT- FISHERIES No. 218
UNITED STATES DEPARTMENT OF THE INTERIOR
FISH AND WILDLIFE SERVICE
EXPLANATORY NOTE
The series embodies results of investigations, usually of restricted
scope, intended to aid or direct management or utilization practices and as
guides for administrative or legislative action. It is issued in limited quantities
for official use of Federal, State or cooperating agencies and in processed form
for economy and to avoid delay in publication .
United States Department of the Interior, Fred A. Seaton, Secretary
i'lsh and Wildlife Service
FLSR AND SHELLfilSH CONSUI^IPTION
IN
PUBLIC EATING AND DRINHNG PUCES
Volume I
Regional, Type of Establishment, Cily Size
and Sales Size Analysis of United States
Total Response to i^estionnaire
Special Scientific Report: ^''isaeries No. 218
Washington, D. C.
June 1957
FOREIVORD
As one part of an overall plan under the Saltonstall-
Kennedy Act (68 Stat. 376) to assist the fishing industry in the
production and marketing of its products, the Fish and Wildlife
Service undertook a natiorwide survey of public eating places for
the purpose of developing basic information about the public
feeding market for fishery products, A sample of proprietors of
such establishments or their representatives were asked various
questions pertai-ning to the manner in which fish and shellfish
were sold, the manner in which they were purchased, suggestions
for improvements in fishery products and other questions.
This is the first time that a natiom/ide fish and shell-
fish survey of this kind and scope has been undertaken. As a
result of this survey the Fish and VJildlif e Service and the fishing
industry now have information on the quantity used and the con-
sumption pattern of fish and shellfish in public eating places. In
any plans for promoting fish consumption, the fishing industry now
knows that eating establishments represent a most fertile field;
notably so in drinking places and drug stores, and to a lesser
extent in restaurants and cafeterias. The fishing industry, no
doubt, will be encouraged by the survey finding that increased
sales of fishery items is looked upon with favor by the proprietors
of public eating places since profits from fishery products are
relatively high when compared with other protein foods.
The data on which the study is based were collected by
the Bureau of the Census during the last two weeks of May 1955 in
accordance with an inter-agency arrangement between the Fish and
Wildlife Service and the Bureau of the Census made to utilize the
field and statistical tabulating staff of that agency.
The plan for the survey was developed in the Economics
and Cooperative Marketing Section of the United States Fish and
Wildlife Service under the guidance of the Chief of the Section,
Dr. Richard A. Kahn, and the Assistant Chief of the Section,
Walter H. Stolting. Both supervised the execution of the plan.
The questionnaire and specifications for the survey work vrere
developed by Noriar Pahigian, Statistician, Adolph Scolnick,
Statistician and Moriar Pahigitin prepar^ed the final report.
In checking the tabiiated mt.terial, Evelyn Kramer, Statistical
Assistant and Donald FitzGibbon, Commodity Industry Analyst
were helpful.
II
CONTENTS
Page
Highlights XI
Introduction 1
Backgroiind data 1
The public eating place market for fisheiy products 3
Pxirpose of survey k
Survey- Method h
Scope of the study. 5
Reliability of the resuJ.ts of survey 8
Tables containing data on results of survey 13
Appendix A Bureau of the Census definition of eating
and drinking places, and questionnaire ... 71
Appendix B Sample design and procedure for selecting
establishments in the survey 7o
Appendix C How to use tables C-I through C-VI to
approximate coefficients of variation. ... 82
III
LIST OF TifflLES
Table
1 Estimated proportion of total fish and shellfish
consumption marketed through public eating places,
by market forms, 1955 2
2 Sampling tolerances for estimated number of
establishments appearing in any part of summary
tables 11
3 Number of establishments included in the survey of
public eating places. . , 13
h Public eating places serving fish or shellfish
indicating number of days of the week open for
business lU
5 P^iblic eating places not serving fish or shellfish
Indicating number of days of the week open for
business 15
6 Public eating places seiving fish or shellfish re-
porting establisliment' s specialty lo
7 Public eating places serving no fish or shellfish
reporting establisluiient's specialty 17
8 Public eating places serving fish or shellfish indi-
cating the price of dinner bought most often
18
9 Public eating places not serving fish or shellfish
indicating the price of dinner bought most often. . . 19
10 Public eating places serving fish or shellfish indi-
cating if cold storage is available for keeping frozen
fish or shellfish 20
11 Public eating places serving fish or shellfish indi-
cating if lack of sufficient or convenient storage
space limits use of frozen fish or shellfish 21
12 Pounds of frozen fish and shellfish held in freezer
or cold storage by public eating places serving fish
or shellfish 22
13 Number of public eating places serving fish or shell-
fish indicating percentage of purchases of fish and
shellfish during each calendar quarter of 195^4, by
geographic region 23
IV
LIST OF TABLES - Continued
Table Page
lli Percentage of public eating places serving fish
or shellfish indicating percentage of purchases
of fish and shellfish during each calendar
quarter, 195^^, by geographic region 2k
15 Number of raain dish meals, fish and shellfish main
dish meals and sandvfiches served by public eating
places serving fish and shellfish during one-week
of May 1955, by geographic region 25
16 Number of raain dish and fish and shellfish main dish
meals and sandwiches served by public eating places
serving fish and shellfish, per establishment per
week. May 1955 26
17 Nvimber of public eating places serving fish or shell-
fish indicating percentage of main dish meals served
as lunch, May 1955, by geographic region 2?
18 Percentage distribution of public eating places
serving fish or shellfish indicating percentage of
main dish meals served as lunch. May 1955, by
geographic region ... 27
19 Number of public eating places serving fish or shell-
fish indicating percentage of fish or shellfish main
dish meals served as lunch, by geogrsyphic region.
May 1955 28
20 Percentage distribution of public eating places
serving fish or shellfish indicating percentage of
fish or shellfish main dish meals served as lunch.
May 1955, by geographic region , 28
21 Number of public eating places serving fish or shell-
fish indicating the percentage that fish sandwiches
are of total sandwiches served. May 1955, by
geographic region ,, 29
22 Percentage distribution of public eating places
serving fish or shellfish indicating the percentage
that fish sandwiches are of total sandwiches served.
May 1955, by geographic region 29
23 Public eating places serving fish or shellfish indi-
cating number of seizings per pound of fish fillets . . 30
UST OF TABLES - Continued
Table Page
2ii Number of public eating places serving fish or shell-
fish reporting first, second, and third choices of
important species of fish and shellfish sold, by
geogr^hic region ..«.. 31
25 Ranking and number of choices of public eating places
serving fish and shellfish reporting principal species
of fish and shellfish sold in the United States .... 32
26 Ranking and number of choices of public eating places
serving fish and shellfish reporting principal species
of fish and shellfish sold in the Northeast region, • . 33
27 Ranking and number of choices of public eating places
serving fish and shellfish reporting principal species
of fish and shellfish sold in the North Central region 3ii
28 Ranking and number of choices of public eating places
serving fish and shellfish reporting principal species
of fish and shellfish sold in the Southern region ... 35
29 Ranking and number of choices of public eating places
serving fish and shellfish reporting principal species
of fish and shellfish sold in the Western region. ... 36
30 Number of public eating places serving fish or shellfish
reporting one, two or three species of fish and shellfish
sold most often during the year 37
31 Percentage distribution of public eating places serving
fish or shellfish reporting one, two or three species
of fish and shellfish sold most often during the year . 37
32 Public eating places indicating whether or not greater
selection of fish and shellfish dishes is offered on
certain days 38
33 Public eating places indicating dgys on which the
greatest selection of fish and shellfish dishes is
offered 39
31* Public eating places serving fish or shellfish indi-
cating whether or not fish and shellfish are offered
daily UO
35 Public eating places serving fish or shellfish com-
paring summer with winter menu prices of fish and
shellfish hi
VI
LIST OF TABLES - Continued
Table Page
36 Number of public eating places serving fish and shell-
fish offering an opinion as to the profit from a
sei-viiig of fish and shellfish compared with the profit
from a seiving of steak, roast beef, roast pork or
chicken, by geographic region U2
37 Number of public eating places serving fish and shell-
fish offering an opinion as to the profit from a
serving of fish and shellfish compared with the profit
from a serving of steak, roast beef, roast pork or
chicken, by type of establishment *•• k3
38 Number of public eating places serving fish and shell-
fish offering an opinion as to the profit from a
serving of fish and shellfish compared with the profit
from a serving of steak, roast beef, roast pork or
chicken, by city size Uk
39 Number of public eating places serving fish and shell-
fish offering an opinion as to the profit from a
serving of fish and shellfish compared with the profit
from a serving of steak, roast beef, roast pork or
chicken, by sales size k$
ho Public eating places serving fish or shellfish indi-
cating disadvantages of serving fish or shellfish, by
geographic region . ...... U6
ijl Number of public eating places serving fish or shell-
fish indicating the percentage of total fish and
shellfish purchased frozen imcooked, by geographic
region U7
I4.2 Percentage distribution of public eating places serving
fish or shellfish indicating the percentage of total
fish and shellfish purchased frozen uncooked, by
geographic region hi
h3 Number of public eating places serving fish or shellfish
indicating the percentage of total fish and shellfish
purchased fresh, hy geographic region , U8
kh Percentage distribution of public eating places serving
fish or shellfish indicating the percentage of total
fish and shellfish purchased fresh, by geographic
region. J|8
VII
LIST OF TABLES - Continued
Table Page
ii^ Number of public eating places serving fish or shell-
fish indicating the percentage of total fish and
shellfish purchased canned, by geographic region. ... h?
Ii6 Percentage distribution of public eating places serving
fish or shellfish indicating the percentage of total
fish and shellfish pui'chased canned, by geographic
region h9
k^ Number of public eating places sending fish or shell-
fish indicating the percentage of total fish and
shellfish purchased frozen precooked, by geographic
region 50
ijB Percentage distribution of public eating places serving
fish or shellfish indicating the percentage of total
fish and shellfish pui'chased frozen precooked, by
geographic region .... 50
li9 Number of public eating places serving fish or shell-
fish indicating the percentage of total fish and
shellfish purchased frozen breaded uncooked, by
geographic region $1
50 Percentage distribution of public eating places serving
fish or shellfish indicating the percentage of total
fish and shellfish pui'chased frozen breaded uncooked,
by geographic region $1
$1 Number of public eating places serving fish or shell-
fish indicating the percentage of total fish and
shellfish purchased frozen breaded cooked, by
geographic region $2
$2 Percentage distribution of public eating places serving
fish or shellfish indicating the percentage of total
fish and shellfish purchased frozen breaded cooked, by
geographic region , $2
53 Number of public eating places serving fish or shell-
fish indicating the percentage of total fish and
shellfish purchased other than frozen, fresh or
canned, by geographic region ,. 53
5 h Percentage distribution of public eating places serving
fish or shellfish indicating the percentage of total
fish and shellfish purchased other than frozen, fresh
or canned, by geographic region 53
VIII
LIST OF TABLES - Continued
Table Page
55 Public eating places serving fish or shellfish indi-
cating type of supplier from vrfion fish and shellfish
are usually received Sh
56 Public eating places serving fish or shellfish indi-
cating distance of establishments from suppliers, ... $$
57 Public eating places serving fish or shellfish indi-
cating frequency of ordering frozen fish or shellfish • 56
58 Public eating places serving fish or shellfish indi-
cating whether supplier usually delivers fish and
shellfish or it is picked up by eating place 57
59 Public eatijig places serving fish or shellfish indi-
cating the need for a grade or quality standard for
fish and shellfish purchased, by geographic region, , , 58
60 Public eating places serving fish or shellfish offering
suggestions or ideas on how the fisheiy industry might
help public eating places sell more fish and shellfish,
by geographic region ..•.. 59
61 Quantity, value and average price per pound of fresh,
frozen and canned fish and shellfish bought by public
eating places serving fish and shellfish, hy geographic
region and species 60
62 Quantity, value and average price per pound of fresh,
frozen and canned fisli and shellfish purchased, seven
day period, by public eating places serving fish and
shellfish 6I
63 Principal species of fish and shellfish purchased by
public eating places serving fish and shellfish, seven
day period, ranked according to quantity and value, . . 62
6li Number of methods used by public eating places serving
fish and shellfish to promote sale of fish and shell-
fish meals «, 63
65 Public eating places serving fish and shellfish indi-
cating methods found most effective in promoting sales
of fish and shellfish meals , 6I1
66 Public eating places serving fish and shellfish indi-
cating whether offering "fresh" fish and shellfish
would or would not help sell more fish and shellfish
meals 65
IX
LIST OF TABLES - Continued
Table Page
67 Public eating places serving fish and shellfish offering
opinion as to whether greater sales of fish and shell-
fish would result from more publicity of beneficial
qualities of fish and shellfish 66
68 Public eating places serving fish and shellfish indi-
cating interest in booklets or demonstrations offered by
the United States Department of the Interior on how to
handle and prepare fish and shellfish 67
69 Public eating places serving fish or shellfish indi-
cating type of problem to be covered by booklets or
demonstrations offered by the United States Department
of the Interior, by geographic region , . . . * 68
70 Public eating places serving no fish or shellfish re-
porting reasons for not serving fish or shellfish meals . . 69
C-I Approximate coefficients of variation for estimates of
number of establishments Qh
C-II Approximate coefficients of variation for estimates of
quantity, value or price items 85
C-III Number of establishinents reporting main dish meals
served, fish and shellfish main dish meals served,
and sandwiches served 86
C-IV Estimated number of establishments reporting frozen
fish and shellfish in cold storage 87
C-V Estimated number of establishments reporting purchases of
selected fish and shellfish items, by geographic region
and type of establishment 88
C-VI Estimated number of establishments reporting purchases of
selected fish and shellfish items, by geographic region
and sales size 91
HIGHLIGHTS
About 208,000 of the
398,000 public eating places
in the United States serve
fish and shellfish.
For restaurants as a
single group, 21,000 or 1?
percent of a total of 127,000
do not serve fishery products.
However, 75 percent of the
Uo,000 drug stores do not
serve fishery products (see
table 3).
Total United States
Drinking places,
lunch counters,
refreshment staids
Distribution of establishments
in the United States reporting
whether or not fish or shellfish
is served
(Number of establishments
in thousands)
0 5b 100 150
— T [—
200 250
T
■■T< H II f 1 I J '■■■■■ 'Wl'l 1 1 1 I I I 1 1 1 I 11 1 H H 1
208.1
189.7
73.0
136.9
105.7
21.0
Legend
1 9.8
29.8
I [ Establishments serving
fish and shellfish.
Establishments not
serving fish and
shellfish .
Restaurants
Drug and proprietary
stores with
fountains
Restaurants and
cafeterias in
hotels
Cafeterias
Six out of ten public eating places serving fish or shellfish
sell more dinners prices at $1 or less than any other price range.
Seven out of ten public eating places serving fish or shellfish
have cold storage space for keeping frozen fish and shellfish.
Two out of ten public eating places serving fish or shellfish
are limited in the use of frozen fish or shellfish by lack of
convenient or sufficient storage space.
XI
Public eating places serving fish and shellfish in the United
States have an average inventory of 23 pounds of frozen fish and 26
pounds of frozen shellfish in freezer or cold storage. The average
inventory of establishnients v/ith annual sales of $100,000 or more is
approximately l6 times greater than the average for all other sales
sizes combined.
Pounds of frozen fish and shellfish held per establishment
in freezers or cold storage, by sales size
366.1
E
Legend
Shellfish
196.1
J Fish
170.0
7.2.6
28.2
25.6
iiil 12.8
— »■' |i' 12.0
$100,000
or more
$iiO,000-
$99, 999
$10,000-
$39, 999
<Hi»i.i.j I
3
Less than
$10,000
7.6
3.3
U.3
29.0
im iu.5
lU.5
No
reply
jUmual Sales Size
XII
Purchases of fish and shellfish in each calendar quarter
as percent of total purchases are relatively uniform indicating no
significant differences in sales of fish and shellfish meals from
season to season.
Seventeen percent of all main dish meals served in public
eating places which serve fishery products are fish and shellfish
meals. Between 10-20 percent of all sandwiches served in public
eating places which serve fishery products are fish or shellfish
sandwiches.
Thirty percent of all public eating places get three
servings per pound of fish fillet. As can be seen in the chart
below, hotel eating places serve larger portions of fish fillets
than cafeterias.
Percent of public eating places serving fish and
shellfish distributed by number of servings per
pound of fish fillets, by type of establishment
Legend
Percent of
establishments
$0
Uof-
30
20
10
|:p:::::) 2 servings per pound
] 3 servings per pound
"b^ tr^ t!<?.
'tfi.
^
■^
r-\
C~-
VO
.
.
•
On
o
r-
H
c^
i-i
k servings per pound
H
O XA
r^ H
Kv.-:-;':'
^ %^ >>«.
O CM M3
...
-^ O CM
H c^ f^
.•.■.■.■/.
b:-;-:-:-:
All public
eating places
■fe^
>i^
^
o
c^
CM
•
' •
•
CM
CM
On
f'^
rn
Restaurants
Cafeterias
Restaurants
and cafeterias
in hotels
XIII
Tuna followed by haddock, flounder, halibut, ocean perch,
cod, pike, catfish, salmon and yellow perch are the first choices
of public eating places serving fish. Shrimp, oysters, scallops,
lobsters and claias in that order are the first choices of eating
places serving shellfish.
The greatest selection of fish and shellfish meals are
offered on Friday.
Seven out of ten public eating places offer fish and
shellfish each day of the week.
The menu price of fish and shellfish is the same in the
summer as in the winter.
Percentage of public eating places
reporting greater profit from fish
or shellfish than from meat items,
by sales size
Percent of
establishments
60
SO
UO
30
20
10
mmi Roast beef
Roast pork
J
Under $10,000- $ii0,000- $100,000
$10,000 $39,999 $99,999 or more
Sales Size
Between six and seven
out of 10 public eating
places serving fish and
shellfish reported they made
more or the same profit from
a serving of fish and shell-
fish as from a sejrviiig of
steak, roast pork, roast
beef or chicken. Ii/hen profits
from fish servings are com-
pared with meat (steak, roast
pork, and roast beef) it was
found that the proportion of
proprietors indicating greater
profit per serving of fish
increased with sales (see
figtire at left) .
Six out of ten public
eating places indicated there
was no disadvantage to serving
fish or shellfish.
XIV
Frozen-uncooked, fresh (as distinguished from frozen or
canned) and canned fish and shellfish are the principal ways in which
fish or shellfish are purchased.
A3 illustrated in the chart at
the right, seventy-five percent of all
public eating places purchase supplies
of fish and shellfish from wholesalers.
The others usually favor retail stores.
Two-thirds of all eating and
drinking places are within 10 miles of
their supplier of fish and shellfish.
Forty-three percent of the
public eating places purchase supplies
of frozen fish and shellfish once a
week; sixteen percent purchase 2-ii
times a weokj six percent purchase
daily (see figure below).
Percentage of public
eating places indicating
type of supplier of
fishery products
Other
Percentage of public eating places indicating
frequency of ordering frozen fish or shellfish
Percent of
establishments
50
lo
30 -
20 -
10 -
0
i;3.1^
5.8^
Every
2-k
Once
Less
When-
day
times
a
than
ever
a
week
once
needed
week
a week
XV
More than seven out of ten public eating places are supplied
with fish and shellfish by suppliers v/ho do their own delivery; the
others pick up their own supplies.
Half of all public eating places, or two-thirds of those
who expressed an opinion, favor grade and quality standards for fish
and shellfish.
Four out of ten eating places offered suggestions — such as
a need for more publicity, lower prices, improved quality, standards
for grades, etc. — on how the fishing industry might help them sell
more fish and shellfish.
Value of fish and shellfish purchased
by public "eating places~^urihg
one week period (May 1955)
Million
dollars
5 -
by region
iU.8
P.4
ii.2{;::
■PI in I l»F«
:M
I 1 I I Pl^
Ui
JLi I I'l II III
United North- North
States east Central
South
Wast
In one week during
the survey conducted in
May 1955 public eating
places purchased 7.6
million pounds of fish
and shellfish valued at
J4.8 million dollars (see
figure at left) and
averaging 6I4 cents per
pound. Fish averaged U3
cents per pound and shell-
fish averaged 81; cents
per pound. The price of
fresh fish was considerably
higher than frozen fish
in the Northeast, North
Central and Southern
regions. In the West the
differential was not very
great. Frozen fish was
priced lowest in the
South and highest in the
West.
XVI
Fresh shellfish was priced higher in the North Central, South and
West than in the Northeast.
Eight species of fresh fish, four species of frozen fish and
three species of canned fish were the principal fish purchased in the
seven day period. Fresh flounder, halibut, whitefish, haddock and
salmon were the principal fresh fish. Cod, halibut, haddock and
ocean perch are the principal species of frozen fish purchased. Tuna
salmon and sardines are the principal canned fish. Shriirqp, lobsters
and scallops, in that order, comprise the popular species of both
fresh and frozen shellfish.
Fish and shellfish specials on menus and suggestions by-
waiters are the two most effective methods used by public eating
places to promote sales of fish and shellfish.
About half of the eating places said offering "fresh" fish
would help sell more fish meals. About one-third believed offering
"fresh" shellfish would sell more shellfish dishes. For response
by region see map below.
Percentage of establishments reporting that
offering "fresh" fish and shellfish would
help sell more fish and shellfish meals
XVII
About $2 percent of the establishments indicated that
publicizing vitamin content, food value, etc., would sell more
fish and shellfish.
Half of the eating places were interested in booklets
and demonstrations in their area if offered by the United States
Department of the Interior. Recipes and ways for preparing
tasty and attractive dishes are two types of things which should
be covered.
Half of all the public eating and drinking places
served no fish or shellfish, and of these, one-third indicated
they sold only the speciality of the house — obviously not fish
or shellfish. Others indicated fish and shellfish was too
costly or too difficult to handle, etc.
Nine out of ten public eating places serving fish or
shellfish are open for business 6-7 days of the week.
About 3 out of 10 public eating places serving fish or
shellfish specialize in steaks or chops, Italian or Chinese food, or
fish or shellfish, etc.
XVIII
INTRODUCTIOM
Backgix)und Data
Eating and drimldLng pla-oes constitute aii irnportant
market for food products estimated t^ represent about 2? percent i/
of the total value of all food and beverages marketed for human
consumption. It is estimated that fish and shellfish sales in
public eating places during 1955 amoimted to well over $250,000,000
at the retail levels In benns of volume, the/ amounted to about
25 percent of the total quantity of all fisheiy products marketed
in the United States* For fresh aJid frozen fiahj, the proportion
consumed in public eating places is estjjuated at JJ percent whli.8
that for shellfish is about 51 ^percent.
Table 1 shows the proportion of various t3rpes of fishery
products marketed tlirou^ public eating places.
1/ Based on preliniinary report "195U Census of Business" Series
PR-1-1, Bui'eau of the Census, Januaxy 1956«
Table 1
ESTIMATED PROPORTION OF TOTAL FISH AND SHELLFISH
CONSUl^'ION I-URKETED TI-{ROUGH PUBLIC EATING PLACES,
BY liARKET FORMS, 1955
Estimated percent of
J. total consiunption in
public eating places 1/
Fresh and fro sen fish 37
Fresh fish 38
Frozen fish 36
Canned fish 5
Fresh and frozen shellfish 51
Shrimp 60
Lobster 81
1/ Estimates of annual consuioption of fish and shellfish
in public eating places were based on reported pur-
chases during a one-week survey period in Majjr 1955
for the three most popular species sold in any given
establishment. Estimates of total annual consumption
of fishery products vrere based on landings plus
irajKDrts minus exports. Because of the restriction to
the three most popular species of fish and shellfish,
the figures shown are rftinimuiii values. In addition,
the expansion of one-week data to annual figures
necessarily makes these estimates of qiaestionable
reliability*
With eii'ldence that food consumption outside the home is on
the increase, and with United States population expected to increase
by 25,000,000 within the next ten years, it is no wonder that the
fishing industry is becoming more and more interested in the public
feeding field as a market for its products. The fishery industry is
aware of the potential for increasing its sales to public eating places.
Yet, it finds relatively little market research material available to
guide it in its work.
This project was designed to contribute more Information to
aid the fishing industry and general public in obtaining a better under-
standing of the present use and outlook for future use of fisheiy
products in public eating places.
The Public-Eating-Place Market for Fishery Products
Tlie public feeding industry is araonc the best of a].l potential
markets for fishery products. Most restaurateurs and managers of public
eating places which serve fishery products consider fish and shellfish a
highly profitable menu item yet nearly half of the various types of pub-
lic eating places in the Uai.ted States serve no fish or shellfish. Also
among those eating places which serve fishery products, the possibility
of increasing sales of fish and shellfish is most promising. Some
reasons for this are as follows:
(1) Fish and shellfish meals mean relatively greater
profit when compared with most other major food
items and
(2) Many people prefer to eat fish and shellfish at a
restaurant or some other public eating place
rather than at home.
How then, can the fishing industry develop this fertile field?
The public eating place operator appears to think that there is a need and
desire for a more vigorous educational and promotional program for fishery
products, not necessarily by him since he is primarily interested in pro-
moting more customers, but certainly by the fishing industry. He feels
that if the beneficial qualities and food value of fish and shellfish were
publicized more extensively, then he would surely sell more fish and shell-
fish meals.
But this is not all. Advertising and market promotion can induce
a consumer to make an initial selection of a fishery item, but thereafter
the product must sell itself. There must be on hand the item that is pre-
ferred by the consiuner. It should be consistently of good quality and
flavor in order to develop the "repeat" sales which provide a firm basis
for a prosperous business. Here is where a knowledge of the requirements
of the public eating place market, the buying practices, methods of handling
and consumer preferences are most needed by the fishing industry. How far
must the eating place go in order to get the kind of fish and shellfish
they Want? How great is the need for specific and detailed standards for
grading the quality of fishery products? To what extent would portion con-
trol in the form of pre-pack^iging by the fishery industry eliminate "guess
cutting" by kitchen help and save the eating place operator tin? and
trouble in better serving Ids customers? These are some of the problems
encountered in this field. This study contains infomiation on this and
like subjects which should help in formulating solutions to such problems.
Before World Mar U only a limited niunber of fish processors
catered to the mass feed.lng industry v/hich largely preferred fresh fish
and shellfish. Since then frozc;n and processed fish and shellfish have
made great inroads into this market cind more and more processors are
finding a m.arket for their products aiiiong eating establishments.
During 1955 it is estimated that [xL percent of the purchases of
the principal fishery products made by public eating places were in frozen
form while only U3 percent were bought in the fresh (unfrozen form). The
remaining 6 percent were canned fishery products. Purchases of cxired fish
such as salted cod, piclcled herring, etc., were made but these were a
minor amoxxnt. Only 3.$ percent of the public eating places serving fish
and shellfish reported pui-chases of such items and a large part of this
group bought only small amounts.
The eating place operator, faced with rising material and labor
costs, is now more than ever interested in buying at reasonable prices
fishery items that are nearly "ready to serve". But he wants to do this
and still give his customers what they want, namely, good quality fish
and shellfish.
Purpose of Survey
In a dynairdc, competitive econoir^r such as presently exists in
the United States, the fishing industry must of necessity constantly
work toward improving its old mai'kets and developing new markets if it
vjishes to maintain its competitive position. It needs to know which areas,
groups or segments of the nation are low in fish and shellfish consumption^
what factors are limi.ting the consumption of fishery products in both the
home as well as "away from home"; and what fishing industry practices are
most in need of improvement. The research efforts of this project were
directed towards an attempt to answer some of these questions, with respect
to public eating places use of fish and shellfish.
Specifically, the objective of this survey was to collect and
to develop information on the form, type and quantity of the various
species of fishery products purchased oy restaurants and other public
eating places during a representative one week survey period in M^ 1955.
Other important objectives were, (1) to ascertain the factors
vjhich influence the use or non-use of the various forms of fish and shell-
fish by public eating places, (2) to determine the source of supply of
fishery products, prices and other characteristics of purchases, (3) to
obtain opinions as to preferences of respondents regarding quality of
fishery products purchased, methods of cooking, prices of servings, size
of portions, and comparative prices of fish and non-fish meals.
SURVEY METHOD
The field work for the nationiiide sample survey of public eating
places was conducted by the Bureau of the Census during the last two weeks
of May 1955. Owners or managers of U,630 establishments, representing
proportionately the different types of public eating places in the United
States were selected for personal interview on a scientific random
sajrrpling basis.
The survey was designed by the sajnpling staff of the Bui^eau of
the Census with sufficiently small sampling variability to give reliable
estimates on the subjects studied for the United States and somewhat
less reliable estimates for the four geographic regions. Publication of
data for smaller areas was not attempted because such figures would have
produced estimates of questionable reliability oi- vroa].d have required a
sample considerably larger than that which was used and would have added
considerably to the cost of the survey, A map of the four geographic
regions used in this stut^ is shown as Figure 1 on the following page.
The data presented in this report represent expanded figvires and
percentage distributions of the replies, based on the )|,630 sample estab-
lishments. These data present estimates of the response of all establish-
ments to which a particular question and its summary applies. Cooperation
was received from 90 percent of the li,630 respondents, an exceptionally
high proportion. For the 10 percent not reporting, an adjustment of the
data was made by distributing the non-respondents in the same proportion
as those responding.
In the summaries of the results of the surv^ which follow, the
United States total figures are first broken down to show the total response
all public eating establishments for each region. This analysis is then
followed by analyses by type of establishment, by city size and by sales
size ^ of business respectively.
Scope of the Study
The universe from which the sample was chosen consists of any
public eating or drinking place in the continental United States which
serves, for a profit, foods to be consumed on the premises and offers
table and/or counter services.
2j Sale size for each establishment was determined from reported total
receipts from food served d\iring 195'ii.
FIGURE 1
Included in this definition 2/ are:
Restaurants
Cafeterias
Hotel dining roons and cafeterias
Dru2 and proprietaiy stores with fountain seivice
Lxmch counters
Refreshnent stands
Drinking places
Excluded by this definition are:
Soda fountains (not serving food)
Ice cream par].ors (not serving food)
Roadstands (not serving food)
Also excluded are eating places operated by institutions and open
only to initiates, members or staff personriel. These would include establish-
ments such as restaurants or bars operated by cou:itry clubs, school cafe-
terias, hospitals, in-plant cafeterias, and establishments operated by the
Federal Governraent on milittiry posts.
The respondent vjho answered the questionnaire used, which is shown
in Appendix A was any proprietor, manager, chef or any other qualified
representative of the establishment who was responsible for the pvirchase or
serving of food. The establislments which were covered in the suivey were
distributed in various areas of the United States and were selected on a
stratified, random (probability) sample basis. The 230 primary sampling
units or areas from which the establisl'iments were taken are shown graphi-
cally in figure 2, Further details about the nature of the sample design
for this survey are given in Appendix B.
Reliability of the Itesu3.ts of Survey
Quantitative data presented in this report such as purchases of
fish and shellfish are based on reported activities during a one week period
in May 195S» Any expansion of such figures to annual values is of necessity
of questionable reliability. In addition, all estimates shown in this re-
port are subject tc sampling and non-sampling errors of various magnitudes.
Although thei'e is no method for actually calculating the latter every effort
has been made to hold such errors to a minirmim.
The sampling errors for the various statistics sho;«i in the sum-
maries can be calculated and are knoivm. Table 2 presents: information on the
magnitude of the sampling errors for estimates made from the national and
regional saniples, by type of establishiaent detail. Additional tables pre-
senting coefficients of variation for (1) aggregates for quantitative data,
(2) nmiber of establishments and (3) percentage of establishments reported
in tables throughout this report will be found in Appendix C,
3/ Definitions of each type of establislunent included in the study will
be found in Appendix A.
FIGURE 2
Map United States
Geographic distribution of
230 primary sampling units
Survey of Public Eating Places
i
01
5
I
a
Table 2
Sj\MPLING TOLERANCES FOR ESTIMATED NUMBER OF
ESTABLISm-EMTS APPEARING IN ANY PARI' OF SWflARY TABLES
Sampling tolerances
Ntunber of
(2
out of 3 probability level)
establishments
All kinds of
business in
Restaurants or
Drug and
in estimate
cafeterias
proprietary stores
LJ \A.ttJ aim L l\^ kj %J mt~M,±
(including those
or "other"
the survey
in hotels)
cat ego ly
1,000
5iiO
lao
700
2,000
?60
580
980
5,000
1,200
900
1,550
10,000
1,700
1,300
2,200
20,000
2,ii00
1,800
3,200
50,000
U,ooo
3,000
5,000
100,000
5,000
it, 000
7,000
200,000
8,000
6,000
10,000
500,000
10,000
10,000
15,000
To sipvly the table to an estimate in a summary table, find the
line in column 1 of table 2 which is nearest to the number of establish-
ments in the estimate for which sampling tolerance ia desired. For any
estimate except one imrolving a breakdoim by a particular type of
establishment obtain the approximate sampling error from the second column
in the table. V/hen the estimate is for a particvdar type of establishment
such as restaurant, or drug or proprietary store with fountain service,
use the third or fourth column depending on the type of establishment.
As an example of the use of the table consider the estimates
of the number of public eating places obtaining their fish and shellfish
supplies from wholes al.ers (table 55). In the Northeast Region an
estimated 1^5,200 establishments of all kinds, received their supplies from
wholesalers. Turning to column 1 of the table it is foiuid that 1^5,200
is roughly 5/6 of the way through the range between the figures 20,000
and 50,000 shown in that column. By interpolation, the sampling error
figure for the estimate U5,200 is 5/6 of the distance between 2,i400 and
i|,000 in column 2 or roughly 3,700.
This sampling error of 3,700 means that 2 times out of 3 the
true figure of all establishments in the Northeast Region which purchase
their fish and shellfish supplies from wholesalers will be within plus or
minus 3,700 establishments of the estimate of 1(5,200, The true figure would
be the figure obtained by taking a complete census of all the public eating
place establishments in the Northeast Region,
11
The error or sampling tolerance figures in table 2 may be
doubled and used with even less risk. For exanqjle, vrtien desired, the
figure of 3,700 in the above example may be doubled to 7,liOO. In this
event it raay be stated that 19 times out of 20 the true figvire of all
establishments in the Northeast Region which purchase their fish and
shellfish supplies from wholesalers will be within plus or minus
7,U00 establishments of the estimate of U5,200.
The analysis of the information obtained from the firms which
participated in the survey is given in the foHovfing sections. For each
topic covered in the survey there is usually shown in the anali'sis a
breakdown of the United States total response by regions, by type of
establishment, by city size groups and by sales size groups. The latter
analysis refers solely to the sales size based on receipts from sales of
food. For example, a large downtoxm drug store with sales of $2^0,000
or more per annum with sales in its lunch counter section of $50,000
per annum would be classified in the $i|0,000 to $99,999 sales size group.
Whenever fewer than the above four types of breakdown of the data are
shown it was either impossible or ingjractical to prepare the type of
breakdown vdiich is not shown.
12
Table 3
IFJlffiSR OF ESTABLISHMENTS INCLUDED
IN THE SUR7EY OF PUBLIC EATING PLACES
(Number of establishments in thousands)
Category
All public
eating
places
Serving no
fish or
shellfish
Serving
fish or
shellfish
Number
397.8
Number
189.7
Percent
Number
208.1
Percent
Rerrion
^2.?
Northeast
North Central
South
West
111.2
12];,6
100.3
61.7
1;3.2
6U.9
5I1J4
27.2
38.8
52.1
5U.2
68,0
59.7
1*5.9
3U.5
61,2
U7.9
U5.8
S^.9
Type of Establishment
397.8
189,7
M2I
208.1
?2.?
Restaurants 126,7
Cafeterias 5.0
Restaurants or cafeterias
located in hotels l6,6
Drug or proprietary stores
with fountain service 39.6
Otheri/ 209.9
21,0
.7
1»3
29.8
136,9
16,6
lluO
7.8
75.3
65.2
105.7
U.3
15.3
9.8
73.0
83.U
86.0
92,2
2l4,7
3U.8
City Size (population)
397.8
189.7
U7.7
208,1
52.3.
500,000 or more
100,000 to U99,999
25,000 to 99,999
2,500 to 214,999
Less than 2,500
68.5
55.7
55.1
72,9
115.6
25.9
29.6
27.7
33.0
73.5
37.8
53.1
50.3
50.5
U2.6
26.1
27.U
39.9
72.1
62,2
1;6.9
1+9.7
5I4.7
U9.5
Annual Sales Size (from
food)
1fl00,000 or more
ihPyOOQ to $99,999
$10,000 to 139,999
Less than $10,000
No reply
397.8
m^
U7.7
208a
^hl
15.6
28.9
85.0
192.1;
75.7
•5
J4.1
22.U
100.8
61.9
3.2
IJ4.2
26,U
52.U
81.8
15.3
2li.8
62.6
91.6
13.8
96.8
85.8
73.6
U7.6
18.2
1/ Includes drinking places, lunch counters and refreshment stands.
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61
Table 53
PRINCIPAL SPECIES OF FISH AND SHELLFISH PURCHASED BY PUBLIC
EATING PUCES SERVING FISH AND SHELLFISH, SEVEN DAY PERIOD,
RANKED ACCORDING TO QUANTITY AND VALUE
Species
Rank
Quantity-
Rank
Value
Unit value
Thousand
pounds
Thousand
dollars
Cents per
pound
Fresh and Frozen
Total
Fish -
3.U96.6
„
1,U87.0
U2.5
Halibut
Cod
Flounder
Haddock
Whitefish
Salmon
Catfish
Red snapper
Ocean perch
Sea bass
1
2
3
k
$
6
7
8
9
10
771.8
558.5
5I18.5
1^92.3
2U5.6
230.0
190.0
188,2
156 c 2
115.5
1
h
2
3
5
6
7
8
9
10
308.5
17U.0
257.7
183.8
150.2
127.8
95.3
89.5
55.3
hk.9
Uo.o
31*2
U7.0
37.3
61.2
55.6
50.2
Ii7.6
35.U
38.9
Fresh and Frozen
Total
Shellfish
3.602,7
>
Ij^A
81f.l
Shrlirp
Lobster
Scallop
1
2
3
2,37lt.9
778.5
l4i+9.3
1
2
3
1,866,2
697.1
ij68.2
78.6
89.5
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70
Appendix A
Bureau of the Census Definition
of Eating and Drinking Places
and
Questionnaire
71
APPENDIX A
Bureau of the Census Definition of Eating and Drinking Places -J
Retail establishments selling prepared food, and drinks for
consumption on the premises, and also lunch counters and refreshment
stands selling prepared food and drinks for immediate consvunption.
Restaurants and lunch counters operated as leased departments within
other retail businesses were treated as part of the establishment in
which they were located. However, restaurants and lunch coimters
operated as leased departments or concessions in businesses other than
retail, are included in this classification as eating and drinking
places .
Restaurants, cafeterias
Retail establishments primarily engaged in selling complete
meals and having full table service facilities.
Caterers
Retail establishments primarily engaged in the preparation of
food, and serving of that food elsewhere.
Lunch counters^ refreshment stands
Retail establishments primarily engaged in selling limited
lines of refreshments such as fruit juices, soft drinks, or short-order
meals for immediate or on-premise consumption. They do not ha\re full
table service facilities. The classification also includes operators
primarily engaged in selling soft drinks through coin-operated vending
machines.
1/ United States Department of Commerce, Bureau of the Censvis, Census
of Business — 19ii8, Retail Trade, General Statistics, Part I,
72
Drinking places
Retail establishments primarily engaged in selling drinks such
as beer, ale, wine, liquor, and other alcoholic beverages for consuii$)tion
on the premises, and usually known as bars, beer gardens, cabarets, night
clubs, saloons, tap rooms, and taverns. The sale of food frequently
accovuats for a substantial portion of the receipts of these establishments,
Drug or proprietary stores with fountain service
Retail establishments with foxmtain service which are engaged
in selling drugs and medicines in any combination with such lines as
cosmetics, toiletries, tobacco, candfer and novelty merchandise. Excluded
from this classification are those drug or proprietary stores not having
fountain service.
73
Budget Bureau No. 42-5504; Approval Expires June 30, 1955
Form PEP-1 U.S. DEPARTMENT OF COMMERCE
(5-14-55) BUREAU OF THE CENSUS
COLLECTING AND COMPILING AGENT FOR
U.S. DEPARTMENT OF THE INTERIOR
SURVEY OF PUBLIC EATING PLACES
Name of
Establishment
Address .
City_
State,
Telephone
Number
City Size Code,
IDENTlElfATION
C M L I i
KB Code
Establishment No.
Area Sample I I
D.o. Code
PSU NO.
Segment No.
Name of person interviewed
Position
Interviewer' s signature
Type of establlshnent
I I Restaurant
I I Cafeteria
I I Restaurant or cafeteria located in hotel
I I Drinking place
I I Lunch counter or refreshment stand
I I Drug or proprietary store
I I Other (Sprcify)
Section A - SALES
How many days of the week are you open for business'
days
4. a. Do you have cold storage which is | I ^^^
used or could be used for keeping ^=4
frozen fish?
nNo
2. Specialty
I I Steak or chop house
I I Seafood
I I Italian food
I I Chinese food
I I Other (Specify)
I I No specialty
b. Is your use of frozen fish United | I
by the lack of sufficient or con- J==;
venient storage space?
□ no
c. Do you serve fish or shellfish?
(If Yes continue - if No skip to
Section D)
□ Yes
□ no
a. About how many pounds of frozen
fish do you now have in your freezer
or cold 'Storage'
(Estimate is satisfactory)
Pounds
3. What price dinner is bought most often?
a, (Not Including sales tax)
I I Less than $1.00
I I Between $1.00 and $2.00
I I Between $2.00 and $4.00
I I Over $4.00
b. About how many pounds of frozen
shellfish do you now have in your
freezer or cold storage'
( Est imate is satisfactory)
6. Of the total fish and shellfish you purchased during
1954. what percent (proportion) is bought during each
of the following 3 months period?
b. In which of these groups (show respondent card
forn PEP- 2) would you report your total receipts
from food served during 1954?
I I Less than $10,000
I I $10,000 to $40,000
I I $40,000 to $100,000
I I Over $100,000
January to March. . .
April to June
July to September..
October to December
Percent
(Proportion)
Ih
7. a. How many main dish meals (entrees) have you served for lunch
and dinner during the last 7 days''
b. How many or what percent were served as lunch? .
c. How many or what percent were served as dinner'
8. a. How many fish and shellfish main dish meals have you served
for lunch and dinner during the last 7 days'
b. How many or what percent were served at lunch' .
c. How many or what percent were served at dinner?
Number
9. a. How many sanawiches did you serve during the last 7 days?
b. How many or what percent of your total sandwiches were fish or shellfish? ..
10. How manv servings do you get from one pound of fish
filef "
^ servings
11. In their order of importance, what 3 kinds (species)
of fish, excluding shellfish, did you sell the most
of during the last 12 months? (List below in their
order of number of fish dishes served).
(1)
(2)
(3)
*hat do you consider to be the reason or reasons for
such preferences?
12. In their order of importance, what 3 kinds (species)
of shellfish did you sell the most of during the last
12 months' (List below i r} their order of number of
she 1 1 f ish dishes served,)
(')_
(2)_
(3)
What do you consider to be the reason or reasons for
such preferences'
13. a. Do you offer greater selection of
fish and shellfish main dish meals
on certain days?
I I Ves
\ I NO
b. If Yes - on what day or days do you have the
greatest selection of fish and shellfish dishes?
I I Sunday
I I Monday
I ! Tuesday
I I Wednesday
I I Thursday
I I Friday
I I Saturday
14. a. Are there days of the week when
you usually do not offer fish or
shellfish dishes'
I 1 Ves
□ No
b. If Yes - which days and why'
15.
Is your summer menu price of fish higher, lower
the same as your winter menu price?
I I 'ligher in summer
I I Same
□
uower in summer
16. Is your profit, per serving, from fish and shellfish
more, the same, or less than your profit from steak,
roast beef, roast pork or chicken'
Steak
More Q
Same [ )
Less I I
Do not serve | |
St Beef
Roast Pork
Chicken
1 1
□
1 1
1 1
□
1 1
1 1
□
□
□
□
1 1
17.
What are some of the disadvantages, if any, of serv-
ing fish and shellfish as a food item?
Fish.
Shellfish.
Form PEP-1 (5-14-55)
75
section B
• PURCHASE
18. a. Now about the fish and shellfish you purchase.
■ Nowadays the consumer can buy food in a variety
i of ways. For example, he can buy fresh, frozen,
canned and precooked foods.
What percent of your total pounds of fish and
shellfish purchases are bought in the following
ways:
c. How far is your supplier(s) from your establishment?
1 1 Less than 10 miles
1 1 10-50 miles
1 1 50 - 100 miles
1 1 More than 100 miles
1 I Don' t know
Percent of
total purchased
Frozen uncooked
%
d. About how often do you order frozen fish or shell-
fish'
Frozen precooked
%
Frozen breaded uncooked
Frozen breaded cooked
Fresh
%
%
%
e. Does the supplier usually deliver your fish or do you
pick it up yourself?
1 t Supplier delivers
1 1 Pick it up
Canned
%
Other
%
b. From what type of supplier do you usually receive
fish and shellfish?
1 1 Wholesaler
1 1 Retailer
1 1 Other cSoec ifvi
f. Do you believe that there is a need for a grade or
quality standards for the fish and shellfish you buy'
1 1 yes
1 1 NO
1 1 Don' t know
19. Do you have any suggestions or ideas on how the fish industry might help you to sell more fish and shellfish
(such as better or quicker service from wholesaler, better quality fish, etc.)
20. a. In terms of total pounds, what are the principal
kinds (species) of fish and shellfish that you
bought during the last 7 days? (List kinds m
Column (a))
b. How many pounds of each' (Column (b))
c. What was tiie cost per pound' (Column (c))
Type
Name
(a)
Total number
of pounds
(b)
Cost per pound
(C)
Fresh
1.
2.
3.
Frozen
1.
2.
3.
Canned
1.
2.
3.
Other (Specify)
1.
2.
3.
Form PEP- 1 (5- 14-55)
76
Section C - PROMOTION
21. a. Which of the following methods have you used to
promote the sale of fish or shellfish meals?
1 1 (1) Separate menu for fish
1 1 (2) Window display
I 1 (3) Newspaper advertising
1 1 (4) Radio or TV advertising
1 1 (5) Featured special on menu
1 1 (6) Suggestions by waiters
1 1 (7) Other rCommcnt)
22. a. Do you think you would sell more fish and shell-
fish if the beneficial qualities (vitamin content
food value, etc.) of fish were publicized mori
1 1 Yes
1 1 NO
1 1 Don' t know
b. Would you be interested in booklets or demonstra-
tions for your chefs, on how to handle and pre-
pare fish if the Department of Interior should
offer them in your area?
1 Ifes
1 1 No
c. If Yes - what type of problem should it cover'
b. Which two of the above-mentioned methods have you
found to be most effective?
1 I None [ 1 Don' t know
c. Do you believe that offering "fresh" fish would
help to sell more fish meals?
d. Do you believe that offering "fresh" shellfish
would help to sell more shellfish meals'
Section D
(Ask only if the answer to question 4c was "NO.")
23. Why is it that you do not serve fish or shellfish meals?
Obtain a lunch and a dinner menu for as many of the last 7 days as are readily available and attach them
to this questionnaire.
MAKE SURE THAT ALL CLASSIFICATION DATA ABE COMPLETED ON THE FIRST PAGE
Remarks
Form PEP- 1 (5-14-55)
77
Appendix B
Sample Design and Procedtire for Selecting
Establishments in the Surv^
78
Appendix B
Sample Design
The saJi^ling operation for the nationwide survey of public
eating places was performed at two distinct levels,
1, The selection of primaiy sampling units consisting
of metropolitan areas or certain combinations of
non-metropolitan counties from the more than 2,000
combinations of counties in the United States, There
were 230 of these primaiy sampling units selected
for this stu(^,
2, The selection of small pieces of land (segments)
from within the selected primaiy units for interviewing
all public eating places within the chosen segments.
The probability of selection of any given eating place in the
sample is then the probability of selecting the land on which the es-
tablishment is located.
Selection of Primary Sampling Units
The 2,000 combined counties that serve as primaiy sampling units
were classified into one of four groups.
Group I consisted of the 12 largest metropolitan areas. Group
H consisted of the primary vuiits \diich contained a city with 50,000 in-
habitants or more in 19^0. Group III consisted of the primaiy units having
less than 25 percent of the population residing on farras and certain others
having a very higli in-iid.gration rate between 1950 and 1953. Group IV
consisted of all the other primaiy units and contained more than three
quarters of the farras and farm population of the country in 1950.
The primary \inits had been fui-ther classified into sub-groups
to form the primary strata. In group I, each metropolitan area occupied
its own separate primary stratum. In groups II and H primary strata had
been formed based on geographic and economic characteristics. In group IV,
the primary strata had been formed based on agricultural characteristics.
In total, 230 primary strata had been formed.
From each primaiy stratum 1 primary sampling tmit was selected.
The distribution of sample primaiy units used in this survey is shown in
the map (see page 10),
In addition to the area sample design the survey utilized the
Census Bureau's Current Mailing List of certain large establishments
outside of the sample areas.
79
Procedxire for Selecting Establishments in the Survey
The Public Eating Place Survey sample includes h,630
retail establishments in the following kinds of business: (1) eating
places (2) drinking places (3) drug and proprietary stores and (U)
hotels serving meals. The sample allocated to each of these kinds of
business was approximately proportionate to the estimated value of their
sales of meals (from the 19kS) Census of Business). The sample for the
first three kinds of business was drawn as a subsample from the sample
used by the Bureau of the Census for the Monthly Retail Trade Report
while the sample for hotels was drawn from the sample used by the Bureau
of the Census in the 1953 annual report (which in turn was derived from
the monthly sample materials) . Since the sample for all kinds of
business was based directly or indirectly on the monthly sample, this
is described briefly below:
Group I Stores
These stores are located in Census primary sampling units.
The primary units are combinations of counties which hawe been grouped
into 230 strata comprising the entire United States, From each stratum,
one primaiy unit was selected as a sample primary unit. Within these
230 primary sampling units stores are selected in two wgys:
1. Stores which has sales above a specified criteria
in I9I48 were taken with certainty (Current Mailing
List stores).
2, Stores located in a sangile of land segments within
the primary sampling unit. These land segments
were selected with knovm probability and designated
in 12 panels (one for each calendar month) so that
in general, a different group of land segments is
for each month.
The results of this stratification and subsampling is that the
stores in item one above are selected viith probability equal to the
probability of selection of the primary sampling unit and the stores in
item two above are selected with a probability of 1 in 200,
Group n Stores
Jill organizations which reported operating 11 or more estab-
lishments in I9I18 were taken regardless of location.
80
The sample in each kind of business was allocated to the
components described above ±a approximate proportion to their ingwrtance
in total sales.
Eating Places
All establishments (group I stores) which the Census Bureau
personally enumerated in land segments during December 19Bh, and January
and Febmaiy 1955 were selected. From lists of large stores located in
primary sampling units hlO establishments were chosen with probabilities
proportionate to their weighted sales-size in January 1955. From the
lists of group II stores a sample of 2liO establishments was drawn \jy
first selecting organizations with probabilities proportionate to the
organization sales in January 1955 and then selecting establishments
from the organizations with equal probability.
Drinking Places and Drug and Proprietary Stores with Fountain
This sample was dravm in the same manner as for eating places
with the following modifications. Only one month* s panel of land segments
(February) was used and from the lists of large stores in prijnary sampling
units 20 drinking places and 70 drug and proprietary stores with fountain
were chosen. From the lists of group II organizations one drinking place
and 70 drug and proprietary stores with fountain were selected.
The sample of hotels was selected from a list compiled in
connection with an annual survey taken for 1953 which employed the Monthly
Retail Trade sample design. From this list hMh hotels were selected with
probabilities proportionate to their weighted 1953 armual sales of meals
and alcoholic beverages.
81
^pendlx C
How to use Tables C-I throti^ C-VI to
Approximate Coefficients of Variation
82
Appendix C
How to Use Table C-I to Approximate
Coefficients of Variation
Find the line on table C-I which is nearest to the number of
establishments in the estimate for which the coefficient of variation is
desired. For any estimate except one involving a breakdown by type of
establishment obtain the approximate coefficient of variation from the
first column. If the estimate is for a particular type of establishment,
use the second or third column depending on the type of establishment,
As an example of the use of the table consider the estimates of
the number of public eating places obtaining their supplies from whole-
salers (table 55). In the Northeast region, an estimated 145^200 establish-
ments received their supplies from wholesalers. Table C-I indicates the
approximate coefficient of variation of this estimate is 8 percent. An
estimated 81,300 restaurants received their supplies from wholesalers,
Reading from the second column of this table, we would place the co-
efficient of variation of this estimate between h percent and 6 percent.
Table C-I can also be used to compute the approxijiiate co-
efficients of vai'iation of percentages of establishments. In this case,
to find the approximate coefficient of variation in table C-I, first
divide the estimate in terras of niunber of establishments by one minus the
estimated proportion. For example, consider again establishments in the
Northeast obtaining supplies from wholesalers, but this time as a pro-
portion of all establishments serving fish or shellfish in the Northeast,
This proportion is 15,200 divided by 68,000 or 66 percent. U5,200 divided
by 1 minus ,66 is 133,000 and the coefficient of variation applying to
this number according to table C-I is between h percent and 5 percent.
It is pointed out that the result is a coefficient of variation, not a
standard deviation. The standard deviation (in percentage points) can
be obtained by multiplying the coefficient of variation by the percentage
(in the example given, the standard deviation is 66 percent times k per-
cent or about 3 percent) ,
Tables C-II to C-VI
In order to approximate the sampling variability (coefficient
of variation) of aggregates other than the number or percentage of es-
tablishments, table C-II should be used.
For such quantitative estimates, e.g., number of pounds of
frozen fish and frozen shellfish in cold storage, the approximate
sampling error is found by first obtaining from table C-IV the number
of establishments furnishing a non-zero report on the items. Then find
the line in table C-II having the number of establishments nearest this
number and obtain the coefficient of variation from the appropriate
colxunn. The coefficient of variation for the number of main dish meals
and sandwiches served, and quantity, value and price per pound of
certain species of fish and shellfish bought may be found in a similar
manner (tables C-III, C-V, and C-VI).
83
Sampling; Variability of the Data
Table C -I: -^pproxiiiiate Coefficiejits of
Variation for Estimates of Number
of Establishi.ients
Number of
Establishments
in Estimate
100
200
500
1,000
2,000
5,000
10,000
20,000
50,000
100,000
200,000
500,000
Coefficient of Variation
if Estimate Applies to -
All kinds of
Restaurants or
Dinig and proprietary
business in
cafeterias (in-
stores or "other"
the survey-
cluding those
in hotels)
category
Percent
Percent
Percent
170
130
220
120
92
X56
76
58
98
54
41
70
38
29
49
24
18
31
17
13
22
12
9
16
8
6
10
5
4
7
4
3
5
2
2
3
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85
Table C-III
Category-
Number of Establishments Reporting
Main Dish
Fish
and Shellfish
Sandwiches
Region
Meals Served
Kain Pish heals
Served
Seirved
United States total
144,637
129,150
153,430
Northeast
h6,B3h
40,l/)2
53,071
North Central
40,718
39,095
44,014
South
33,447
29,425
34,247
West
23,638
20,488
12,098
86
Table C-IV
Estimated Kumber of Establishments Reporting:
Category
Frozen Fish and/or
Frozen Shellfish
in Freezer or
Cold Storage
Frozen Fish
in Freezer or
Cold Storage
Frozen Shellfish
in Freezer or
Cold Storage
United States Total
Region
104,911
86,494
72,926
Northeast
North Central
South
West
Type of Establishaent
Restaurants
Cafeterias
Restaurants or
cafeterias in hotels
Drug or proprietary
stores with fountain
Otherl/
City Size
500,000 or more
100,000 to 499,999
25,000 to 99,999
2,500 to 24,999
Less than 2,500
Sales Size
|il00,000 or more
U0,000 to ¥99,999
*10,000 to $39,999
Less than f^lO/000
No reply as to sales size
27,068
32,725
25,398
19,220
20,751
28,854
21,555
15,334
19,161
21,013
18,348
14,399
61,976
2,440
52,672
2,291
43,453
999
9,703
8,560
8,094
3,:45
27,447
2,745
20,226
1,612
18,768
14,985
12,003
14,322
22,356
41,245
11,539
9,536
11,631
19,498
34,290
10,105
8,849
9,968
15,365
28,639
11,002
16,883
34,890
35,552
6,584
9,186
14,049
29,453
28,043
5,763
9,455
14,325
23,461
20,962
4,723
1/ includes drinking places, lunch counters, and refreshment stands.
87
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