FROZEN PROCESSED FISH AND SHELLFISH

CONSUMPTION IN
INSTITUTIONS AND PUBLIC EATING PLACES

Atlanta , Georgia

UNITED STATES DEPARTMENT OF THE INTERIOR
FISH AND WILDLIFE SERVICE
BUREAU OF COMMERCIAL FISHERIES
WASHINGTON 2 5, D. C.

CIRCULAR 67

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 the 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 FISH
AND SHELLFISH CONSUMPTION
IN INSTITUTIONS
AND

PUBLIC EATING PLACES

ATLANTA, GEORGIA

Prepared in the Division of Industrial Research and Services
Branch of Market Development

CIRCULAR 67
vVASHINGTON - NOVEMBER 1959

TABLE OF CONTENTS

Table Page

SUMMARY OF FINDINGS. 1 - 5

DETAILED FINDINGS

1 Did the Establishment Buy Sea Food in the Preceding

^ ^^exvc xviomns . ..............aa........ ............. ......... o

2 Did the Establishment Buy Frozen Processed Sea Food

in the Preceding Twelve Months ? .............................. 7

3 Frozen Processed Fish Bought in November, 1958

How Processed Before Purchase,. ., , ., , . 8 - 9

4 Quantity of Frozen Processed Fish Bought in November , 1958 ....... . 10

5 Satisfaction or Dissatisfaction with Prepreparation of Frozen

Processed Fish. ................... ..,.,. 11

6 Satisfaction and Dissatisfaction with Quality and Condition of

Frozen Processed Fish 12

7 Package Sizes of Frozen Processed Fish Bought in

November, 1958 and Average Number of Servings

8 Satisfaction and Dissatisfaction with Types and Sizes of

Frozen Processed Fish Packages 13

9 Percentage of Frozen Processed Fish Served Fried,

Broiled, Baked, and in Other Ways ,..,..,....... 13

10 Frozen Processed Shellfish Bought in November, 1958

How Processed Before Purchase. 14

11 Quantity of Frozen Processed Shellfish Bought in

IN U V cm L>C Aj ■^7^O«o9a9eeaoe«a«*aa»*0*o»«»»o0*«*o*0«*oae«««09ooo IC^

Table Page

12 Satisfaction or Dissatisfaction with Prepreparation of

Frozen Processed Shellfish. o..»»<>o.oc..o

13 Satisfaction and Dissatisfaction with Quality ajid

Condition of Frozen Processed Shellfish . . ,

14 Package Sizes of Frozen Processed Shellfish Bought

in November, 1958 and Average Number of Servings
Per Pound . . » o o .

gooo*o»aoo*ooo*o»*oooeoee*B»oooo

16
16

15 Satisfaction and Dissatisfaction with Types and Sizes

of Frozen Processed Shellfish Packages o . „ 0.....0.0. .....<> 19

16 Percentage of Frozen Processed Shellfish Served

Fried, Broiled, Baked and in Other Ways » ... o <,.... o .. o . 19

17 Types of Portions Bought in November, 1958 20

18 Quantity of Portions Bought in November, 1958 ..,.,.,,....,.„...... OQ

19 Amount of Portions Bought by Establishments, as

Compared to the Previous Year 2 1

ZO Satisfaction and Dissatisfaction with Quality and

21 Is the Quality of Portions Better than that of other

Frozen Processed Fish - For What Reasons ?....,.« ........... . 22

22 Advantages of Using Portions. ............ ..... . ................. 22

23 Disadvantages of Using Portions 23

24 Do Establishments Think Customers Prefer Portions

to Other Frozen Processed Fish - For What

XXC a o yJlXo . •««o*««««ooo»osoeoo*»oeooeeeooaoao*»a»seoe»»««*eaooo ^U

Table

o s o a a <

O ••009»0«0*900*0a'

o*oeeoo*oe«*<

Page

25 Average Weight of Portions and Average Number of

OCiVlIlgS "Gl^ ir3,Cita.gGo o«»ooo»aaooooooo«o*«*oa*ooos»»oao»«ooaoo *? 4-

26 Satisfaction with the Size of Portions in a Package o......... 24

27 Percentage of Portions Served Fried, Broiled,

l3a.iC6 Q I a,IlQ 111 vyLllC i W3,yS oooooeo9o«ooeo«o*ft*«o«ooooooo*ooo*oo* OCL

28 Do Establishments Cook Portions While Still Frozen ?..,.... 0.....0. ofi

29 Cost of Using Portions, as Compared to Other Frozen

Processed Fish and Reasons Why Portions are

Thought More or Less Expensive ....... o ..... o o,.. 0.0 .<,...... . 26

30 When Ordering Portions from Suppliers, Do Establishments

Specify the Kind of Fish ? , , , , „

31 Would the Establishments Like to Have Other Portion

Controlled Sea Food Items Not Now Available ?.... 27

32 Reasons Establishments Did Not Buy Portions During

November, 1958 ,. , .....

27

28

32 Was Price a Reason Establishments Did Not Buy Portions ?. 28

33 Types of Supplier Providing Frozen Processed Sea Food

34 Distance of Establishment from Main Supplier of Frozen

Processed Sea Food. .............................

35 Frequency of Deliveries of Frozen Processed Sea Food

36 Can Suppliers of Frozen Processed Sea Food Improve

Services to Establishments ? ,

29

30
31

32

Table

Page

37 Amount Spent for Frozen Processed Sea Food During

Preceding Twelve Months. .<,...o..o.o<.,......o..oo o...... 33

38 Profitability to Establishments of Frozen Processed

Sea Food and Other High Protein Foods .. o ......... .0 o 34

39 Do the Establishments Know they can buy Government

Inspected or Graded Frozen Processed Sea Food ? 35

40 Do the Establishments Buy Government Inspected or

Graded Frozen Processed Sea Food ?..,.......................... 35

41 Reasons Establishments Buy Government Inspected

or Graded Frozen Processed Sea Food 37

Xjuy WLore or x^ess r ............... .....o.............. ......... "^J^

42 Has Government Inspection Affected the Amount of

Frozen Processed Sea Food Bought by the

43 If Government Inspected or Graded Frozen Processed

Sea Food were Available Would the Establishment
?

44 Previous Use of Frozen Processed Sea Food by

Nonusers and Reasons for Stopping Use or

45 Do Establishments Have Cold Storage Facilities

for Keeping Frozen Processed Sea Food?
According to Type of Establishment and

OaX6 S V OJLUIII6 »»*»««o»o«»»«ooeeo**oo«Q0*s»e«ooo»eoaoaogoe«o«OBO» -^O

46 According to Nonusers of Sea Food and Users Not

Using Frozen Processed Sea Food

s 41

Table Page

DISTRIBUTION OF SAMPLE
a Total Receipts from Meals Served During 1957 or

b Amount Establishments Spent for Food During

i'^rc VIOU.S J. W^GIVG iViOIXtJlS o»0»o««»«9o*»oo*9*e»oos»aoa««aeoao««o««oo 4- "^

c Percentage of Total Operating Cost Spent for

Food in Previous Twelve Months .,...0.. , o.. 44

d Average Number of Meals Served by Establishments 4c-

e Average Price Per Meal Served. , 46

f Number of Regular Employees Engaged in Preparing

anCi. OerVmg X OOU. oo.oo.»ooeoo..o.o....o.9o««o090aoo.o..o.ao«a.o. ^1

g Seating Capacity of Establishments ....<,...........,................. 47

h Number of Days of the Week on Which Establishments

i Percentage of Establishments Serving Specialized Types

OX A. OOQq «oe9099999 9 O •9O9a0»99O9a9OO9O9O*99O9O*99*999«99a9e999Oe 49

SUMMARY OF FINDINGS

(Atlanta)

A. Use of Frozen Procea^ed Sea Food (Tables 1, g)

Four fifths of all the establishments in Atlanta said
they bought sea food in the previous twelve months.
Among buyers of sea food, the great majority said
they made purchases of ;;ea food in the frozen proc-
essed form.

Fifty-six per cent of ail the establishments said they
had bought fro^ea processed fish in November, 1958; k6
per cent said ^hey had bought fro/.en processed shell-
fish; and ^1 per cent said Ihey had bought p.'-rtjon'- .

Among institutions (such as schools and hospitals),
the incidence of use of frozen proce:^sed sea food «a?
greater than among public eating place.='. .

Of the ten cities in the survey, Atlanta ranki=-d second,
in terms of the percentage of all est,ablishm.-?nts buying
frozen processed sea food.

B . Frozen Processed Fish - Purchases, Attitudes,
and Practices

1. Purchases: Species and Amount of Pre-
preparation (Tables 3> '<-)

More than two thirds of the users of frozen
processed fish bought ocean perch fillets dur-
ing November, 1958. This «as the most popular
of the frozen processed fish items served in
this area.

Haddock fillets were also bought in large quan-
tities by many establishments in Atlanta.

Ocean perch fillets were bought widely and in
substantial quantities in the Southern and
Middle Western cities included in the survey,
while haddock fillets were popular purcha.^es
in Omaha, Springfield and Cleveland.

Attitudes Toward Prepreparation and Quality
and Condition of Fish (Tables 5,~^

A great majority of Atlanta purchasers were
satisfied with the present prepreparation of
fish, and with the quality and condition of
the fish.

This was generally true for the ten cities in-
cluded in the survey.

3. Packaging of Fish (Tables 7, 8)

Atlanta establishments most typically bought
frozen processed fish in 5 pound packages.
Mackerel fillets were an exception, with 10
pound packages the most popular size for
this item.

Methods of Preparing and Serving Fish
(Table 9)

Frying was the most popular method of preiar-
ing fish among Atlanta establishments. The
average establishment served 71 per cent of
its fish fried. Frying was the leading method
in all ten cities of the study.

Frozen Processed Shellfish - Pxurchases,
Attitudes, and Practices

1

Purchases: Species and Type of Preprep-
aration (Tables 10, 11)

More than half of the frozen processed shell-
fish users in Atlanta bought breaded shrimp
in November, 195C. A third of the establish-
ments bought raw shrimp.

Raw lobster, however, led in Atlanta in terms
of total quant ity purchased .

Breaded shrimp and raw shrimp were bought
widely and in large quantities in all of the
cities included in the study.

2. Attitudes Toward Prepreparation; Toward
Quality and Condition of Shellfish
(Tables 12, 13)

All but a few purchasers were satisfied with
the present prepreparation of shellfish, and
with the quality and condition of the shell-
fish which they bought .

The same held generally true for the other
cities in the survey.

3. Packaging of Shellfish (Tables Ih, 1$)

As with fish, shellfish was most frequently
bought in 5 pound packages in Atlanta.

k. Methods of Preparing and Serving Shellfish
(Table 16)'

Frying was the most popular way of preparing shell-
fish in Atlanta. The typical establislu.it.'.t served
three quarters of its shellfish fried.

A. with fish, frying '-
pa ' -'g shellfish in al .

the leading method of pre-
ten cities of the study.

D. Portion Controlled Sea Food - Purchases,
Attitude.'!, and Practices

1. Purchases: Type of Prepreparation
(Tables 1, 17, 18, 191

More than a fourth of all the establishments
in Atlanta bought portions during November,
1958.

As with frozen processed sea food in general,
Atlanta ranked second in percentage of estab-
lishments buying portions.

In Atlanta, portions which were uncooked-
breaded and uncooked-plain were the leading
items in terms of the percentage of estab-
lishments using them. In terms of quantity
purchased uncooked-breaded portions ranked
first.

Three fourths of the purchasers of portions
said that they were currently buying about
the same amount of portions as the year be-
fore. Thirteen per cent said they were buy-
ing more, and h per cent said they were buy-
ing less.

2. Attitudes Toward Portions (Tables 20, 21,

22, 23, 2^

Nearly all establishments said they were sat-
isfied with the quality and condition of por-
tions.

About a quarter of the users of portions said
they thought the quality of portions was bet-
ter than that of other frozen processed fish.

More than 60 per cent rated the quality as
about the same, while 5 per cent considered
the quality poorer.

Major advantages cited for portions included:

ic of
Users
Citing

Size of portions, uniform portions 36

Convenience, ease of preparation 'ik

Economy, no waste 25

Fast, timesaving 20
Can control food costs better -

know profit 16

About 30 per cent of the users cited some dis-
advantage to using portions. The most frequently
mentioned disadvantage was that portions are not
economical.

Users of portions generally thought their cus-
tomers liked portions as well as other types of
frozen processed fish, with fewer than 3 per
cent indicating that their customers liked
portions less than other types of frozen proc-
essed sea food.

3. Packaging of Portions (Tables 2$, 26)

Atlanta purchasers tended to buy portions in
larger packages than purchasers in other cities.
The average weight of a package of portions for
the city was 7.6 pounds.

They also tended to buy individual portions of
larger size, and the average weight of an indi-
vidual portion was 5-1 ounces.

Almost all establishmer. :s, in Atlanta and the
other nine cities, said they were satisfied
with the size of portions in the packages.

h . Methods of Preparing and Serving Portions
(Tables 27, 28)

Frying was the most widely used method of pre-
paring and serving portions with 86 per cent
of the establishments serving them this way.
The average establishment served 65 per cent
of its portions fried.

Frying was the leading method in nine of the
ten cities of the study, the single exception
being Springfield, Massachusetts, where baking
was the most popular method of preparation.
In Atlanta, the average establishment
served 12 per cent of its portions broiled
and 16 per rent baked.

Almost three fourths of the Atlanta establish-
ments using portions cooked them while frozen.

Cost of Using Portions (Table 29)

Only a sixth of the establishments using por-
tions said they were more expensive than other
forms of frozen processed fish. A large ma-
jority of users considered them less expensive,
or rated them about the same.

Miscellaneous Findings About Portions
(Tables 30, 31)

Virtually all Atlanta establishments said they
specified the kind of fish when ordering por-
tions.

Fewer than 2 per cent of the users suggested

any new portion 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, ^ve a number of reasons
for not buying portions: portions were too ex-
pensive, they served other types of fish, or
they sold comparatively little fish.

Price also figure^ as a reason for not buying
portions in Denver, Los Angeles, and Portland.
It was less important as a reason in the other
six cities of the survey.

E. Suppliers of Frozen Processed Sea Food
(Tables 33, i^ , 35, 3^

Establishments in Atlanta 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 72 per cent of the estab-
lishments, while frozen food distributors accounted for
another 20 per cent.

Main suppliers were located less than ten miles from
the establishment, in 78 per cent of the cases.

In almost half the cases, deliveries were made once a
week, while deliveries were made from two to four times
a week in about a quarter of the establishments.

Only a small fraction of the purchasers said they could
think of ways in which the suppliers could improve their
services.

F. Expenditures for Frozen Pr cessed Sea Food;
Its Pr-fitability (Tables 37, 38)

A third of the establishments reporting in Atlanta
said that they spent less than $250 for frozen proc-
essed sea food during the preceding twelve months.
The figures ranged upward to $100,000 and over, with
the median coming at $1+50.

Five eighths of the profit-making establish, ents which
expressed 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, ^0, ttl, k2)

All but 15 per cent of the establishments in Atlanta
were aware that they could buy frozen processed sea
food, which had been inspected or graded by the
United States Government.

Of those who were unaware, a small number said they
would buy more sea food if Government inspected sea
food were available. Most said either that they
did not know or would buy about the same amount.

Of the establishments aware that they could buy
Government inspected or "graded sea food, almost all
had bought some. When purchasers were asked if the
inspection had affected the amount of frozen processed
sea food which they bought, 6 per cent said the in-
spection had caused them to buy more.

H. Nonusers of Frozen Processed Sea Food; Cold
Storage Facilities (Tables U3, kh, h5)

Most nonusers in Atlanta said they had never bought
frozen processed sea food with the main reason givep
being that they sold little or no fish.

Atiout one sixth of the Atlanta establishments who never had
used frozen processed sea food said that they did not have
suitable cold storage facilities. In oth'^r cities, though,
this reason was not often given.

Findings regarding cold storage facilities among nonusers
in Atlanta may be summarized as follows:

Total Nonusers of Frozen

Processed Sea Food 100

Have cold storage facilities 56

Don't use sea food at all Y!

Use sea food, but not frozen

processed sea food 19

No cold storage facilities \ii^

DETAILED FINDINGS

Table 1

DID THE ESTABLISHMEMT BUY SEA FOOD IN THE PRECEDING 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 shellfish
Bought portions

Total
(2^3)

i

100.0

82.4

72.3

26.7

Type of

Establishment

Institutions
(76)

Sales

Volume

Public
Eating
Places

Less

Than

$10,000

(11^)

$10,000-
39,999

(6s)

$40,000-
99,999

(32)

$100,000
and
Over

(167)

(35)

i

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

100.0

78:0

97.9

77.3

84.5

86.7

89.6

68.0

51-3
51.0
22.3

88.3
73.1+
29.8

42.6

60.3
45.9
25.8

20.1

80.0

59.1
49.1

25-5

^2-3
68.3

70.0
h3.3

85.1
70.1
80.6
32.8

No, did not buy sea food

17.6

22.0

2.1

22.7

15.5

13-3

10.4

Table 2

DID THE ESTABLISHMENT BUY FROZEM PROCESSED SEA FOOD IN THE FRECEDIMG TWELVE MOHTHS?
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 processed sea food

Type of
Public
Eating
Places

(129)

Establishment
Institutions
(7h)

Sales

Volume

Total

Less

Than

$10,000

(91)

$10,000-

39,999

(52)

$40,000-
99.999

(29)

$K;0,ooo

and

(203)

(31)

i

i

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

100.0

100.0

87.9

87.1

90.2

78.0

9lt.6

96.2

95-0

12.1

12.9

9.8

22.0

5.1+

3.8

5.0

Table 3

FROZEN PROCESSED FISH BOUGHT IN NOVEMBER, 1958 - HOW PROCESSED BEFORE PUBCHASE
According to Sales Volume

Total Users of Frozen
Processed Fish

Carp

Raw

Catfish

Breaded
Fillets

Breaded fillets
Raw

Total

Fillets

.5

Cod

Breaded

1.1*

Fillets

5.h

Cooked and breaded

.9

Breaded fillets

2.8

Raw

.5

Flounder

li4.2

•■3
.9

Less $1*0,000

Than $10,000- and
$10,000 39,999 Over

(lUl)

(51*)

(38)

(1.9)

i

i

i

i

100. 0»

100.0

100.0

100.0

1.1

1.1

6.1
2.2

k.6

-

9.2

5-7

-

2.3

k.6

i.h

9.2

1.1

20.5

5.7

2.3

Total

Less $1*0,000

Than $10,000- and
$10,000 39,999 Over

Haddock

Breaded

5.2

3.1*

1*.6

5.7

Fillets

18.9

11*. 6

7.7

25.0

Steaks

.5

-

1.5

-

Cooked a

.nd

breaded

.9

-

-

2.3

Breaded

fi

llets

1.1*

-

-

3.1*

Raw

.5

1.1

-

-

Halibut

Fillets

5.7

3.'*

6.2

5.7

Steaks

1.1*

-

-

3.1*

Raw

.5

1.1

-

-

Lake Perch

Raw

.5

-

1.5

-

Mackerel

Fillets

12.3

12.1*

6.2

12.5

Steaks

1.1*

-

l*.6

-

Raw

1.1*

2.2

-

1.1

*Denotes that percentages might add to more than the total because of more than one reply to a question.

Table 3
(Contd. )

FROZEN PROCESSED FISH BOUGHT IN NOVEMBEB, 1958 - HOW PROCESSED BEFORE PURCHASE

(Continued)

According to Sales Volume

Less $40,000

Than $10,000- and
$10,000 39,999 Over

Less $1*0,000

Than $10,000- and
$10,000 39,999 Over

Mullet

Fillets

.9

1.1

-

1.1

Raw

1.9

l*.5

-

-

Ocean Perch

Breaded

.5

1.1

-

-

Fillets

70.8

65.2

75.1*

1*8.9

Cooked and

breaded

-5

1.1

-

-

Breaded fi

nets

3.8

3.1*

1.5

It. 5

Raw

.5

-

-

1.1

Red Snapper

Fillets

2.8

2.2

-

l*.5

Raw

.5

-

1.5

-

Salmon

Fillets

1.4

-

-

3. It

Steaks

5.2

-

6.2

8.0

Sea Bass
Fillets

Smelts

Fillets

Sole

Fillets

Swordf ish
Steaks

Trout

Fillets
Raw

Whiting
Steaks
Raw

3.1

.5
.9

1*.2

2.8

.5

.5

1.1
3. It

l*.6

i*.6

1.1

2.3

10.2

3.h
1.1

Table 4

QUAMTITY OF FROZEN PROCESSED FISH BOUGHT Dl NOVEMBER, 1958

Average Number of Pounds

Total

All

User

Pounds

Establishments

Establishments

Carp

Raw

h^

(b)

1*5.0

Catfish

Fillets

(a)

-

-

Cod

Breeided

300

•7

100.0

Fillets

2,233

5.2

171.8

Cooked and

breaded

112

(b)

56.0

Breaded

fillets

120

(b)

20.0

Raw

(a)

-

-

Flounder

Breaded

k

(a)

4.0

Fillets

l,70lt

1*.0

56.8

Breaded

fillets

266

.6

38.0

Raw

13

-

6.5

Haddock

Breaded

7,719

17-9

701.7

Fillets

13,728

31.9

31^3.2

Steaks

8

(a)

8.0

Cooked and

breaded

112

(b)

56.0

Breaded

fillets

(a)

-

-

Raw

-

-

-

Halibut

Fillets

1,560

3.6

130.0 .

Steaks

(a)

-

-

Raw

-

-

Lake Perch

Raw

100

(b)

100.0

Mackerel

Fillets 1

Cc)

39,078

90.7

1503.0

Steaks

1,250

2.9

416.7

Raw

-

-

-

Average Number of Pounds

Total
Pounds

All
Establishments

User
Establishments

Mullet
Fillets
Raw

525

240

1.2
.6

262.5
60.0

Ocean Perch
Breaded
Fillets

Cooked and breaded
Breaded fillets
Raw

12

15,990

200

166

10

(a)

37.1

■ 5

(b)

(a)

12.0

106.6

200.0

20.8

10.0

Red Snapper
Fillets
Raw

98
115

(b)

16.3

115.0

Salmon

Fillets
Steaks

(a)
3'^9

.8

31.7

Sea Bass
Fillets

100

(b)

50.0

Smelts

Fillets

ItO

(b)

4o.o

Sole

Fillets

(a)

-

-

Swordflsh
Steaks

149

(b)

16.5

Trout

Fillets
Raw

300
^5

.7
(b)

50.0
45.0

Whiting
Steaks
Raw

51
360

^^^

51.0
60.0

(a) Purchases were not reported in quantities large enough to compute meaningful figures.

(b) Less than half a pound,
(c) Includes Spanish mackerel; one hotel bought a large quantity.

10

Table 5

SATISFACTION OR DISSATISFACTION WITH FREPREPARATION OF FROZEN PROCESSED FISH

Total

Users

(1)

Total Purchases of Cod

Prefer more prepreparation of cod
Prefer less prepreparation of cod
Prefer prepreparation as it is
No answer

Total Purchases of Flounder

Prefer more prepreparation of flounder
Prefer less prepreparation of flounder
Prefer prepreparation as it is
No answer

Total Purchases of Haddock

Prefer more prepreparation of haddock
Prefer less prepreparation of haddock
Prefer prepreparation as it is
No answer

100.0

88.0

12.0

100.0

95.0
5.0

100.0

98.3
1-7

Total Purchases of Mackerel

Prefer more prepreparation of mackerel
Prefer less prepreparation of mackerel
Prefer prepreparation as it is
No answer

Total Purchases of Ocean Perch

Prefer more prepreparation of ocean perch
Prefer less prepreparation of ocean perch
Prefer prepreparation as it is
No answer

Total

Users

(1)

i
100.0

96.9

3'1

100,0

3B.1
1.9

(1) The percentages shown in the body of the table are computed on the total
number of purchases of each species of fish.

Many users bought more than one species. Some establishments also bought
a species prepared in two different ways. For example, haddock fillets
and haddock steaks. This was courited as two purchases of the species.

Because purchases of many species were few in number, the species are not
included in the table.

11

Table 6

SATISFACTION AND DISSATISFACTION

WITH qjALITY AND CONDITION

OF FROZEN PROCESSED FISH

Total

Total Users of Frozen Processed

Fish, November, 1958 (lltl)

Satisfied
Dissatisfied

No answer

Table 7
PACKAGE SIZES OF FROZEN PROCESSED FISH BOUGHT IN NOVEMBER, 1936 AND AVERAGE NUMBER OF SERVINGS PER POUND(l)

Total Purchasers of
Flounder Fillets

1 pound packages
5 pound packages
10 pound packages
20 poxind packages
No answer

100.0

6.7
36.7
13.3
13.3
30.0

Total Purchasers of
Mackerel Fillets

89.6

1-7

Total Purchasers of

Haddock Fillets

100.0

8.7

1 pound packages

12.5

3 pound packages

2.5

5 pound packages

62.5

20 pound packages

T.5

30 pound packages

2.5

50 pound packages and over

7.5

No answer

5.0

Average nxiraber of servings
per pound

3.^

3 pound packages

5 pound packages

10 pound packages

25 pound packages

50 pound packages and over

No answer

Total Purchasers of Ocean
Perch Fillets

Packages less than 1 pound

1 pound packages

2 pound packages

3 pound packages

5 pound packages

6 pound packages
10 pound lockages
20 pound packages
30 pound packages
33 pound packages
36 pound packages
No answer

Average number of servings
per pound

(1) The table shows figures for those species and types of
prepreparation which occur most often in the city.

Sometimes figures are shown for package sizes but not
average number of servings per pound. In these cases
the data on servings per pound is limited.

The percentages in the body of the table are bftt-ed on
the number of establishments which bought one species
of fish, preprepared in one manner.

100.0

7.6
7.6
50.0
11.6
11.6
11.6

100.0

1.3

8.0
1.3
3.3

60.7
.7

13.3

2.0

2.7

1.3

.7

k,k

Table 8

SATISFACTION AMD DISSATISFACTION

WITH TYPES AND SIZES OF FROZEN

PROCESSED FISH PACKAGES

Total

Total Users of Frozen Processed

Fl sh, November, I958 ( 1I4-I )

Satisfied
Dissatisfied

Don ' t know

No answer

100.0

88.5

1.2

9-5

Total

Less

Than

$10,000

$10,000-
39,999

$1*0,000
and
Over

(11*1)

(51^)

(38)

('♦9)

t

i

i

i

100.0

100.0

100.0

100.0

7-0

11.2

6.2

SA

3-3
20.7

8.3
47.9
12.8

It.?

lit. 6
6.7

58.5
It. 5

21*. 6
6.2

56.8

6.2

It. 5
23.9
11.4
30.7
26.1

10, 4

85 ?

1,2

12.8
1.0

70.6

Table 9

PERCENTAGE OF FROZEN PROCESSED FISH SERVED FRIED, BROILED, BAKED, AMD IN OTHER WAYS

According to Sales Volume

Total Users of Frozen Processed Fish

Establishments Serving Fried
None fried
1 - ll**

15 - M
35 - 6^
65 - 81*^
Over 81*5^
Don't know, no answer, refused

Average percentage served

Establishments Serving Broiled
None broiled
1 - Xki,
15 - 3H
35 - 61*56
65 - Shi,
Over 81*5^
Don't know, no answer, refused

Average percentage served

Establishments Serving Baked
None baked
1 - li*5t
15 - ■i>*1'
35 - 61*56
65 - &•*$
Ovf-r &kj,
D' ',''t kriow . no answer, refused

A rrage "■ rcentage served

, jlishm' ts Serving in Othej Ways
.one in other ways
1 - It-

15 - ; '56
35 - 6-^
65 - 8;.«(,

Over 81*5(1

Don't know, no answer, refused

Average percentage served
13

70.6

51*. 9
7-0
9-5

11.6
1,7
2.5

12.8

13-9

58

12

7
7
I*
1*
1*

14,

3.1

94.1.

1.1
4.5

74.0

67.7
4.6
1.5

18.5

1-5
6.2

12.0

87.7
4.6

1.5

6.2
1-9

67.4

42.1

3.4
17.1

10.2

1.1
26.1

14.3

66.5

83.1

75.4

1*3.3

1.2

-

-

3.4

7-9

3.4

7.7

12.5

8,3

3-'*

9.2

12.5

.4

-

-

1.1

2.9

5.6

1.5

1.1

12.8

t.5

6 2

^'i . 1

15-''

73 9

26.1

Table 10

FBOZEH PROCESSED SHELLFISH BOUGHT IN NOVEMBER, 1958
HOW PROCESSED BEFORE PURCHASE

Total

Total Users of Frozen
Processed Shellfish

(103)

Total

Clams

Raw; clean

Crabs

Cooked

Breaded

Cooked and breaded

Cooked and deviled

Cooked and shredded

Breaded rolls

Deviled and stuffed

Crab meat - shelled and debellied,

frozen and canned
Raw; whole, clean

Lobster

Cooked
Breaded

Cooked and shredded tails
Cleaned and deheaded tails
Raw; whole, clean

100.0*

6.0

3.0

1-5

1-5

1-5

• 5

1.
3-

5.

12.

3.0
.5
.5

k.o

11.0

Oysters
Breaded
Canned
Raw; clean, shelled

Scallops
Breaded
Raw; clean, shelled

Shrimp
Cooked
Breaded

Cooked and breaded
Deheaded, raw in shells
Broken pieces

Raw; clean, deheaded, shelled
and deveined

11.0

• 5
21.0

5-5

22.0

3.

2
1
2

33.5

♦Denotes that percentages might add to more than the total because of more than one reply to a question.

14

Table 11

QUANTITY or FROZEN PROCESSED SHELLFISH BOUGHT IH NOVEMBER, 1958

Total
Pounds

Average Nujiber of Pounds

All
Establishments

User
Establishments

Clams

Raw; clean

Crabs

Cooked

Breaded

Cooked and breaded

Cooked and deviled

Cooked and shredded

Breaded rolls

Deviled and stuffed

Crab meat - shelled and debellied,

frozen and canned
Raw; whole, clean

Lobster
Cooked
Breaded

Cooked and shredded tails
Raw; whole, clean

Oysters
Breaded
Canned
Raw; clean, shelled

Scallops
Breaded
Raw; clean, shelled

Shrimp
Cooked
Breaded

Cooked and breaded
Deheaded, raw in shells
Broken pieces

Raw; clean, deheaded, shelled
and de veined

1,631

1,080

2.5

(a)

600

l.k

Ca)

-

12

(b)

(a)

-

168

(b)

2,U28

5.6

2,318

5.1*

225

.5

(a)

.

12

(b)

14,082

32.7

1,18U

2.7

(a)

-

3,028

7.0

3,080

7.1

'*,303

10.0

150

(b)

8,12U

18.8

667

1.5

310

.7

120

.3

13,011

30.2

135.9

180.0

200.0

12.0

2I+.O

220.8
92.7

37.5

12.0
61^0.1

53.8
72.1

280.0
97.8

25.0

75.2

133.3

103.3

30.0

194.2

(a) Purchases were not reported in quantities
large enough to ccrxpat: meaningful figures.

(b) Less than half a pound.
15

Table 12

SATISFACTION OR DISSATISFACTION WITH FREFREPARATION OF FROZEN PROCESSED SHELLFISH

Total Purchases of Crabs

Total

Users
(1)

i

100.0

Prefer more prepreparation of crabs
Prefer less prepreparation of crabs
Prefer prepreparation as it is

Total Purchases of Lobster

Prefer more prepreparation of lobster
Prefer less prepreparation of lobster
Prefer prepreparation as it is

Total Purchases of Oysters

Prefer more prepreparation of oysters
Prefer less prepreparation of oysters
Prefer prepreparation as it Is
No answer

Total Purchases of Scan ops

Prefer more prepreparation of scallops
Prefer less prepreparation of scallops
Prefer prepreparation as it is

Total Purchases of Shrimp

Prefer more prepreparation of shrimp
Prefer less prepreparation of shrimp
Prefer prepreparation as it is

Total
I'l-e'-H

:i :

jco.n

iC.O

5
99-5

93.9
6.2

(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 pxirchases of some species — clams, abalone, and others--
were few in number, the species are not included in the table.

16

Table 13

SATISFACTION AND DISSATISFACTION

WITH QUALITY AND CONDITIQW OF

FROZEN PROCESSED SHFLLFISH

Total Users of Frozen Processed
Shellfish, November, 19^8

Satisfied
Dissatisfied

No answer

Total
(103)

i

100.0

95.0

1.5

3-5

Table 14

PACKAGE SIZES OF FROZEN PROCESSED SHELLFISH BOUGHT IH NOVEMBER, 1958 AMP AVERAGE HTMBEB OF SERVIMGS PER POUMD(I)

Total Purchasers of Crabs

Raw

1 pound packages

2 pound packages

3 pound packages
5 pound packages
12 pound packages
No answer

Total

100.0

20.0
12.0
16.0
16.0
h.O
32.0

Total Purchasers of
Oysters - Raw

Packages less than 1 pound

1 pound packages

3 pound packages

k pound packages

5 pound packages

No answer

Total

100.0

Ik.

7.

?•
50.

7.
Ik.

Total Purchasers of
Lobster - Raw

1 pound packages

5 pound packages

8 pound packages

17 pound packages

50 pound packages and over

No answer

100.0

k.

5

kO.

9

k

5

13.

7

31.

■9

k.

.5

Total Purchasers of
Oysters - Breaded

1 pound packages
3 pound pa,ckages
k pound packages
5 pound packages
10 pound packages
No answer

100.0

9.1
27.3
13.6
27.3
13.6

9.1

(1) The table shows figures for those species and types of
prepreparatlon which occur most often in the city.

Sometime': figures are sr^O'^-r, for package oizes bul not
average number of servings per pound. lii these cases
the data on servings per pound is limited.

The percentages in the hody of the iabl-- are bT.?ed on
the nuuiher of establlEhae.uts which bought, one spo-iea
of shellfish., preprep=ired in one manner.

17

Table 14
(Contd.)

PACKAGE SIZES OF FROZEM PROCESSED SHELLFISH BOUGHT IN NOVEMBER, 1958 AND AVERAGE NUMBER OF SERVIMGS PER POUND(I)
"" (Continued)

Total

Total Purchasers of
Scallops - Raw

1 pound packages

2 pound packages
5 pound packages
No answer

Total Purchasers of
Shrimp - Breaded

1 pound packages

2 pound packages

3 pound packages
h pound packages

5 poimd packages

6 pound packages
8 pound packages
10 pound packages

50 pound packages and over

100.0

U.I*
6.8

77-2
4.6

100.0

3-7

5.6

25.0

16.6

37.9

5.6

.9

2.8

1-9

Total Purchasers of Shrimp - Raw

2 pound packages

3 pound packages

5 pound packages

6 pound packages
18 pound packages
30 pound packages

50 pound packages and over
No answer

Average number of servings
per pound

Total

i
100.0

7.4

3.0

71.6

1.5
h.^

3-0
3.0

Average number of servings
per pound

2.5

(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 pound is limited.

The percentages in tl« body of the table are based on
the r.umber of establishments which bought one specie?:
of pbellFish, preprepared in one manner.

18

SATISFACTION AND DISSATISFACTION

WITH TYPES AND SIZES OF FR02>EN

PROCESSED SHELLFISH PACKAGES

Total Users of Frozen
Processed Shellfish

Satisfied
Dissatisfied

No answer

(103)
100.0

98.5

1.0

.5

Table 16

PERCEMTAgE OF FROZEB PROCESSED SHELLFISB SERVED FRIED, BROILED, BAKED, AKD IN OTHER WAYS

Total

Total

Total Users of Frozen

Total Users of Frozen

Processed Shellfish

(103)

100.0

Processed Shellfish

(103)

100.0

Establi Rhmpntp

Serving Fried

Establishments

Serving Baked

None fried

1-5

None baked

66.0

1 - Ihi

1.5

1 - 14*

5.0

15 - -iH

2.5

15 - 3^+*

10.0

35 - &**

17.0

35 - o>ii

2.C

65 - Bhi

22.0

65 - 34*

-

Over Shi

39.0

Over 84*

• 5

Don't know,

no answer, refused

16.5

Don't know,

no answer, refused

16.5

Average percentage served

73. 5

Average percentage served

Average percentage served

6.6

Average percentage served

Percentages, other than average percentages, are based on totEil
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.

19

5-1

Establishments Serving Broiled

Establishments Serving in Other Ways

None broiled

64.5

None in other ways

59-0

1 - 14*

3-5

1 - 14*

2.0

15 - 34*

10.0

15 - 34*

15-5

35 - 64*

4.5

35 - 64*

5.0

65 - 84*

1.0

^5 - **

-

Over 84*

-

Over 84*

2.0

Don't know, no answer, refused

16.5

Don't know, no answer, refused

16.5

9.9

Table 17

TYPES OF PORTIONS BOUGHT IN NOVEMBER, 1958
According to Type of Establishment

Table 18
gJANTITY OF PORTIONS BOUGHT IK NOVEKBER, 19^8

Average Number of Pounds

Total Users of Portions

Cooked - breaded
Cooked - plain
Uncooked - breaded
Ifticooked - plain

Total

Eating
Places

Institutions

(65)

(33)

(32)

i

i

i

100.0*

100.0

100.0

27.8

20.2

42.5

5.2

5.3

5.0

Ul.7

45.6

35.0

1*0.7

47.0

30.0

Cooked - breaded
Cooked - plain
Uncooked - breaded
Uncooked - plain

Total

All

User

Poiinds

Establishments

Establishments

2,518

5-8

78. T

186

(b)

31.0

13,661

31.7

284.6

4,051

9.4

86.2

(b) Less than half a pound.

♦Denotes that percentages might add to more than the total because of more than one reply to a question.

20

I

Table 19

AMOUMT OF PORTIONS BOUGHT BY ESTABLISHMENTS,

AS COMPARED TO THE PREVIOUS YEAR

According to Type of Establishment

Total Users of Portions

Use more now

Use about the same

Use less now

Don ' t know

Public

Eating

Total

Places

Institutions

(65)

(33)

(32)

i

i

i

100.0

100.0

100.0

13.0

12.0

15.0

74.8

7k. 6

75.0

3-5

2.7

5.0

8-7

10.7

5.0

Table 20

SATISPACTIOH AMD DISSATISFACTION WITH
QUALITY AND CONDITION OF PORTIONS

Total Purchases of Types of
Portions, Movember, I956

Satisfied
Dissatisfied

No answer

Note : Figures are based on total
purchases of types of por-
tions. Some establishments
bought more than one type.

Total

(75)

100.0

99.2

21

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
Fresher

Uniform controlled serving - always same amount
Ease of preparation - saves time, labor
Quality

Just like them better - brand I buy is better
All others
Don't know - no answer

Portions poorer

Poor quality - inferior quality, can't tell

what is in them
All others

About the same

Don't know

No answer

Total
(65)

i

100.0

22.6*

2.6
1.7
-9
.9
1*.3
h.3

5.2

2.6

2.6

62.6

8.7

.9

Table 22

ADVANTAGES OF USING PORTIONS

Total Users of Portions, November, 1958

Size of portions - uniform, controlled
serving, the right size service

Convenience, ease of preparation - save labor,
already prepared

Economical - no waste

Fast, tiraesaving - quicker to serve, prepare

Can control food cost better - know profit

No bones

Taste better

Don't know, no answer

Total
(65)

i

100.0*

35.6

33-9
25.2
20.0
15.6
9-5
.8

.8

^Denotes that percentages might add to more than the total because of more than one reply to a question

22

Table 23

DISADVANTAGES OF USING PORTIONS

Total Users of Portions

Not economical - more expensive to buy

Portions wrong size - too small

Quality not as good - not always sure what'
in them

Not enough demand - customers do not order
No disadvantages
Don't know, no answer

Total

(65)

•k
100.0*

15-7
5.2

2.6
1-7

71.3

6.1

Table 24

DO ESTABLISHMENTS THINK CUSTOKEBS 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
Attractive - eye appealing
Customers order - seem to like them
Faster quicker to serve - no waiting
No bones - safer for children
Economical
Don't know - no answer

Think customers like portions less

Think customers like portions about the same

Don't know

No answer

Total

(65)

100.0

27.8*

13.0
7.8
h.J,
2.6
2.6
1.7
1.7

2.6
1*9.6
16.5

3.5

'*Denotes that percentages might add to more than the total because of more than one reply to a question.

23

Table 25

AVERAGE WEIGHT OF PORTIONS AND AVERAGE NUMBER

OF SERVINGS PER PACKAGE

Total users of portions, Movember, 1958
Average weight of package of portions, in pounds
Average number of servings per package
Average veight of individual servings, in ounces
Average weight of individuax 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.

65

7.6

32.6

3.7
5.1

24

Table 26

SATISFACTION WITH THF SIZE OF

PORTIONS IN A PACKAGE

Total Users of Portions

Satisfied
Dissatisfied

Don ' t know, no answer

Total
(65)

i

100.0

91. h
1.7

Table 27

PERCENTAGE OF PORTIOMS SERVED FRIED. BROILED, BAKED, AM) IM OTHER WAYS
According to Type of Establishment

Total Users of Portions

Total

(65)

100.0

Average percentage served

61*. T

Public
Eating
Places Institutions

(33)

100.0

76.8

(32)

100.0

Establishments

Serving

Fried

None fried

13-9

1-3

37-5

1 - Ikfl,

15 - Ihi

11*. 8

ll*.7

15.0

35 - 6U*

7.0

5.3

10.0

65 - Shi

10.1*

12.0

7-5

Over Qki

53-9

66.7

30.0

1*2.0

Total Users of Portions

Public

Eating

Total Places Institutions

(65) (33) (32)

i. i i.

100.0 100.0 100.0

Establishments

Serving

Baked

None baked

73.9

85.1*

52.5

1 - l!*;^

■9

-

2.5

15 - 31*^

6.1

5-3

7.5

35 - 6hi

1*.3

5-3

2.5

65 - auf,

6.1

1*.0

10.0

Over 81*^

8.7

-

25.0

Average percentage served

16.3

6.9

Establishments Serv:

Lng

Broiled

None broiled

72.2

77.3

62.5

1 - ll**

'*.3

2.7

7.5

15 - ^^i

7.8

6.7

10.0

35 - 6b^

9-6

9.3

10.0

65 - 81**

2.6

1*.0

_

Over 81**

3-5

-

10.0

Average percentage served

12.1

9.1*

17.2

Establishments Serving in
Other Ways

None in other ways

1 - lU*

15 - 31**

35 - 61**

65 - 81**

Over 81**

Average percentage served

100.0

100.0

25

Table 28

DO ESTABLISHMENTS COCK PORTIONS WHILE STILL FROZEN?

According to Type of Establishment

Total Users of Portions

Yes, cook while frozen

No, do not cook while frozen

No answer

Total

Public
Eating
Places

Institutions

(65)

(33)

(32)

i

J

i

100.0

100.0

100.0

70. U

73- "t

65.0

26.1

21.3

35.0

3-5

5.3

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

Cost is more for amount of serving

Price includes processing and packaging - preprep

ration would tend to raise cost
Don't know - no answer

Portions less expensive
Less or no waste

labor saving - requires no preparation
Uniform controlled servings
Time saving

Goes further - more servings from package
Can control food costs better - know your profit
Don ' t know - no answer

About the same

Don't know

No answer

♦Denotes that percentages „,,ght add to „ore than the total heca.se of „>ore than one reply to a question.

Total
(65)

i
100.0
16.5

6.1
34.8*

ypi
6.1
6.1

5.2
3.5
2.6
lt.3

35.6

12.2

.9

26

Table 30

HHEM ORDERING PORTIONS FROM SUPPLIERS, DO ESTABLBHMEMTS

SPECIFY THE KIKD OF FISH?

According to Type of Establishment

Total Users of Portions

Specify kind of fish

Do not specify kind of fish

Public

Eating

Total

Places

Institutions

(65)

(33)

(32)

i

i

i

100.0

100.0

100.0

95-7

9'*.7

97-5

"t.S

5-3

2-5

Table 31

WOULD THE ESTABLISHMENTS LIKE TO HAVE OTHER PORTIOM

CONTROLLED SEA FOOD ITEMS NOT NOW AVAILABLE?

According to Type of Establishment

Total Users of Frozen
Processed Sea Food

Yes, would like other items
No, would not like other items

Don ' t know

Public

Total

Eating
Places

Institutions

(180)

(112)

(68)

i

i

i

100.0

100.0

100.0

1-9

1-3

3.6

88.8

88.2

90.1*

8.3

9.6

l*.8

1.0

• 9

1.2

Table 32

REASONS ESTABLISHMEHTS DID MOT B'Jt PORTIONS DURING NOVEMBEa, 1958

Total

Total Estatlisfcitients Usirig Pjczen Proccsj::
Sea Food, but Not Portion

(115)
t
100.0*

WAS PRICE A REASON ESTABLISHMENTS

DID NOT BUY PORTIONS?

Too expensive - chet^per to use fresh firii. cheaper to

prepare ourselves
Serve other typer - perch, shrimp, halibut, etc., other

types Ejore popular
Sell, serve little or no fish - no aemani, calli for it
Prefer to prepare own - rnther bread rr.y owe. do not liKe way

it nrust be cooked, prefer own methods
Size of portions - prefer to cut own portions, want, larger

portions, get more with other kinds
Q-ality not as good - doesn't meet our quality st-ii^d-irds,

can't tell what is in it
Use fresh fish - prefer fresh fish

Dli^like flavor - fresh fish has more flavor, no taste

to portion controlled sea foods
Don't like them so wouldn't serve them

Just opened the restaurant - don't know- what we will handle
Not attractive - not eye appealing
No particular reason - just didn't
Wanted to change menu - try something -different
Co-Tipany makes the rules - policy against it
Didn't know it was available

All others

Don't know, no answer

29.'*
25.9

17. e

11.7

10.7

7.6

6.6

3-0
2.5
1.5
1.5
1.0

1.0
• 5
.5

1.5

3.6

Total Non-.-cers Who Did

Not Volunteer

Prii^e aG a Reasor:

yes. pri'-^e was a reason
No, price rfM^ not & reason

No .answer

*
lOP. ."/
19.1-
66.9

13-7

♦Denotes that percentages might add to more than the total because of more than one reply to a question.

28

Table 33

TYPES OF SUPPLIER PROVIDING FROZEN PROCESSED SEA FOOD TO ESTABLISHMENTS

According to Sales Volume

Total

Less

Than

$10,000

$10,000-

39,999

$1+0,000
and
Over

Total Users of Frozen
Processed Sea Food

(180)

(73)

(50)

(57)

±

±

i

±

100.0*

100.0

100.0

100.0

Sea food processors

2.9

-

-

8.i+

Sea food wholesalers

72.1

72.6

75.0

69.2

Frozen food distributors

19.9

17.1

11. U

29.9

All other, grocery stores,
supermarkets

6.1+

10.3

6.8

1.9

No answer

2.2

6.8

♦Denotes that percentages might add to more than the total because of more than one reply to a question.

29

Table 34

DISTANCE OF ESTABLISHMENT FROM MAIN SUPPLIER OF FROZEN PRCXIESSED 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

(180)

{Ikk)

(36)

i

±

i

100.0

100.0

100.0

77.6

75.8

83.8

Ik.k

17.6

3.0

■ 3

.h

-

1.9

-

8.8

3-9

>i.9

-

1-9

1.3

U.U

30

Table 35

FREQUENCY OF DELIVERIES OF FROZEN PROCESSED SEA FOOD
According to Type of Establishment and Sales Volume

Total Users of Frozen
Processed Sea Food

Every day

2 - i* times per week

Once a week

2-3 times per month

Once a month

Less than once a month

Type of
Public

Establishment

Sales Volume

Less

$1+0,000

Eating

Than

$10,000-

and

Total

Places

Institutions

$10,000

39,999

Over

(180)

(112)

(68)

(73)

(50)

(57)

i

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

100.0

8.0

9.2

lt.8

1.7

12.5

11.2

26.6

33.6

7.2

14.6

26.1

1*0.2

1+5.8

k'^.O

48.2

50.4

47.7

39.3

9-9

l.h

16.9

17.1

5.7

5.6

h.3

1.3

13.3

7.7

2.3

2.8

3-9

2.6

7.2

5.1

5.7

.9

Don ' t know, no answer

1.3

2.1+

3A

31

Table 36

CAN SUPPLIERS OF FROZEN PROCESSED SEA FOOD IMPROVE SERVICES TO ESTABLISHMENTS?

According to Sales Volume

Total Users of Frozen
Processed Sea Food

Yes, can improve services
No, cannot improve services

Total

Less

Than

$10,000

(73)

$10,000-

39,999
(50)

$40,000

and
Over

(180)

(57)

i

i

i

i

100,0

100.0

100.0

100.0

3-5

2,6

5.7

2.8

91*. 6

95.7

9''.3

93-5

Don't know 1.6 I.7 - 2.8

No answer .3 - - .9

32

Table 37

AMOUMT SPENT FOR FROZEN PROCESSED SEA FOOD DURIMG PRECEDING TWELVE MOHTHS
According to Sales Volume

Total Users of Frozen
Processed Sea Food

Spent under $250
$250 - 499
$500 - 999
$1,000 - 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 and over

Total

Less

Than

$10,000

$10,000-

39,999

$40,000
and
Over

(180)

(73)

(50)

(57)

i

i

i

i

100.0

100.0

100.0

100.0

33-7
20.2
18.2

10.4

56.1

21.2

12.1

7.6

14.6

27.1

35.^

8.3

20.0

10.0

7.5

17-5

7.2

7.2

1.9

.6

3.0

14.6

22.5

10.0

7.5

2.5

2.5

33

Table 38

FROFITABILITY TO ESTABLISHMEMTS 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 all foods the same In profitability

Say pork more profitable than sea food

Say miscellaneous other foods more
profitable than sea food

Nonprofit establishments
Don't know
No answer

Less

$lfO,000

Than

$10,000-

and

Total

$10,000

39,999

Over

(180)

(73)

(50)

(57)

i

i

i

i

100.0*

100.0

100.0

100.0

17.3

17.1

22.7

13.1

8.3

5-1

9.1

11.2

1.0

-

-

2.8

.6

1.7

-

-

• 3

.9

-

-

23 A

29.9

21.6

17.6

36.6

31.6

31.8

45.8

12.5

13-7

lit. 8

9-3

♦Denotes that percentages might add to more than the total because of more than one reply to a question.

34

Table 39

DO THE ESTABLISHMENTS KNOW THEY CM BUY GOVERJJMEMT

INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD?

According to Type of Establishment

Total Users of Frozen
Processed Sea Food

Yes, know they can

No, do not know they can

Public

Eating

Total

Places

Institutions

(180)

(112)

(68)

i

i

i

100.0

100.0

100.0

81*. 6

83.0

89.2

15. »*

17.0

10.8

35

Table 40

DO THE ESTABLISHMEHTS BUT GOVERNMEHT IWSPECTED OR

GRADED FROZEN PROCESSED SEA FOOD?

According to Type of Establishment

Total Establishments Knowing

Government Inspected or

Graded Frozen Processed

Sea Food Was Available

Yes, do buy
No, do not buy

Total

(153)

100.0

97-3

Public

Eating

Places

Institutions

(92)

(61)

i

1

100.0

100.0

98.it

9J+.6

No answer

2.7

1.6

^.h

36

Table 41

REASONS ESTABLISHMEMTS BUY GPyERNMENT IMSPECTED OR GRADED FROZEN PROCESSED SEA FOOD
According to Type of Establishment

Total Purchasers of Government
Inspected or Graded Sea Food

Government inspected foods are safe - pure,
fresh, clean, no germs or disease

Best quality - use better products, more
uniform quality

Only type available - it ' s all inspected,
that ' s what supplier carries

Public demands it

Easy to handle - easy to serve, ready to

cook, portion controlled
More economical

Company demands that it ' s bought
Prefer Government inspected - wouldn't

buy any other

All others

Don't know, no answer

Total

Public
Eating
Places

Institutions

(150)

(91)

(59)

±

i

i

100.0*

100.0

100,0

35.8

33.7

hx.k

33-5

31.0

1(0.0

21.8

2.7

25-7
3-7

11.4

2-3

1.6

.8

1.6
1.6

1.4

2.9

.1+

-

l.k

1.2

1.1

1.1+

10.9

11.8

8.6

♦Denotes that percentages might add to more than the total because of more than one reply to a question.

37

Table 42

Table 43

HAS GOVERNMEMT IMSPECTION AFFECTED THF AMOUHT OF FROZEN

PROCESSED SEA FOOD BOUGHT 3Y THE ESTAELI3HMEWT?

According to Type of Establishment

IF GOVERNMENT INSPECTED OR GRADED FROZEN

PROCESSED SEA FOOD WERE AVAILABLE WOULD

THE ESTABLISHMENT BUY MORE OR LESS?

Total Users of Government

Inspected Frozen

Processed Sea Food

Buy more

Buy about the same

Buy less

Don't know

No answer

Total

Public
Eating
Places

Institutions

(150)

(91)

(59)

i

i

i

100.0

100.0

100.0

5.8

4.8

8.6

79-8

78.1

84.3

14.0
.k

17.1

5.7
1.4

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

(27)

100.0
12.5

33-3

45.9

8.3

38

Table 44

PREVIOUS USE OF FROZEN PROCESSED SEA FOOD BY HONUSEBS AND
REASONS FOR STOPPING USE OR FOR NEVER USING

Total Honusers of Frozen Processed Sea Food

Total
(63)

100.0

Have served frozen processed sea food before

No demand - didn't sell enough, no volume, customers

prefer other foods
Lacked flavor - own prepared fish has better flavor

k.2

i^h

Have not served frozen processed sea food before

Sell little or no fish - no demand, call for it, not

in that business
No storage facilities - no freezer
Use fresh fish - prefer to serve fresh fish, fresh

fish available all year
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

93.3*

61*. 7
16.0

8,4

6.7

5.0

1.7

Don ' t know

2.5

*Denotes that percentages might add to more than the total because of more than one reply to a question.

39

Table 45

DO ESTftBUSKMEOTS HAVE COU STORAGE FACILITIES FOR KESPIN3 FROZEK PRXE3SED SEA FCCC-?
According to Type of Estatlishmerit and Sales Volume

Total Establishments

Yes, have cold storage facilities

Nc, do not have cold storage facilities

No answer

Total
(2!*3/

100 -C

83-3
l6.£

Tyoe of

EstablishmenT

Institutions
(76;

Sales

Volume

PuDllc
Eating
Places

Less

Than

$1C,00C.

(IIU)

$10, oo:-
39.. 99=

(62;

$1*0,000-
99,000

(32)

5100,000
anc
Over

(ib-^;

U^'

*

*

i

4

i

%

100.0

100.0

100. c

100.;

lOO.C

100. r

82.2

87.2

78.4

81.8

93-3

91.0

17.2

12.6

21.6

18.2

6.7

6.0

3.0

Average capacity, in cubic feet

52.5

35.3

100.9

29.2

21.0

1*2.8

(a)

(a) Too few cases tc compute an average.

40

Table 46

DO ESTABLISHMENTS HAVE COLD STORAGE FACILITIES FOR KEEPING FROZEN PROCESSED SEA FOOD?
According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food

Total

Users Not

Using

Nonusers

Frozen

of

Processed

Sea Food

Sea Food

Total Nonusers of Frozen
Processed Sea Food

(63)

Yes, have cold storage facilities

No, do not have cold storage facilities

100.0
55.5
42.8

i

1

63.9

36.1

37.0

18.5

26.9

15.9

No answer

1.7

1.7

41

DISTRIBUTION OF SAMPLE
(Tables a through i contain classification data regarding operations of the establishments)

Table a

TOTAL RECEIPTS FROK MEAL^ SERV'Er) D3IHG IPT OH LAST FI3CAI YEAf.
According to I'ype of Establisiiaienl

TotaJ EstafcllsnaectT

Total Receipts

Less tnar. $1C,00C
$10,00C - 39,999
$^C,OOC - 99,999
$10C,00C and over

Putllc

Eating

Total

Places

te

5tltutiO.'..«

(2.3;

(16-;

(7^.-

%

i

i

IOC . G

100.0

100. C

'♦5.1

1.3.1

52.2

25.5

26.1

23. «

13.9

15.9

13. s

15.5

16.9

10. 6

42

Table b

AMOUNT ESTABLISHMEMTS SPEMT FOB FOOD DURING PREVIOUS TWELVE MONTHS
According to Type of Establishment and Sales Volume

Total Establishments

Spent iinder $1,000
$1,000 - 2,1+99
$2,500 - 4,999
$5,000 - 9,999
$10,000 - iij-,999

$15,000 - 29,999
$30,000 - U9,999
$50,000 - 99,999
$100,000 - 2^9,999
$250,000 and over

Type of
Public

Establishment

Sales

Volume

Less

$100,000

Eating

Than

$10,000-

$40,000-

and

Total

Places
(167)

Institutions
(76)

$10,000
(111*)

39,999

(62)

99,999
(32)

Over

(243)

(35)

i

i

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

100.0

100.0

7.2

10.0

«

13.7

_

_

.

17.0

22.8

2.0

30.4

4.3

-

-

10.4

8.5

I5.h

19.0

2.2

_

-

18.6

14.4

28.6

24.3

19.6

9.4

-

14.2

12.1

19.2

5.3

41.4

4.9

4.8

11.4

11-3

11.6

7-3

23.9

14.3

_

10.4

10.8

9.6

8.6

57.1

l4.4

3.2

2.3

5.8

-

-

14.3

14.4

4.4

3.9

5.8

-

-

-

38.0

3-2

3.9

2.0

-

-

-

28.4

43

Table c

PERCKMTAGE OF TOTAL OPERATIHG COST SPEKT FOR FOOD IH PREVIOUS TWEI.VE MOUTHS
According to Type of Establishment and Sales Volume

Total
(243)

Type of
Public
Eating
Places

(167)

Establishment

Institutions
(76)

Sales

Volume

Less

Than

$10,000

(114)

$10,000-
39,999

(62)

$40,000-
99,999

(32)

$100,000
and
Over

Total Establishments

(35)

i

i

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

100.0

100.0

Spent under 5* for food
5 - Ihf
15 - zk-f,
25 - 3hf>

7.1

5-7

25.0

7.3

4.6
23.9

6'5

9.7

29.0

3^8
9.0

28.2

21.2
24.3

7.7

7-7

25.0

35 - kkf,
h5 - ^H
55 - Skf,
65 - iH

24.3

14.3

3.7

28.5
16.5

9.7

6.5

16.1

16.7

15.4

6.4

27.3
12.1

7-7
30.7

68.8

75 - &*%
85 - 9>*i
95 - lOOjt

17.1

2.1

.7

17.4
1.8

16.1
3.2
3.2

17.9
1.3
1.3

12.1

3-0

46.2

6.2

44

Table d

AVERAGE NUMBEK OF MEALS SERVED B'l! ESTABLISHMENTS
According to Type of Establishmenr, and Sales Vc.lume

Total

Type of Establishment

Public

Eating

Places Institutions

Sales Volume

Less

Than

$10,000-

$40,000-

$10,000

39,999

99,999

100 , 0.'>0

Total Establishments

21*3

167

Hit

62

32

35

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

176
26

100

13

87

I4

81
11

.28
?3

297

kc

.07
17

81

92

15

71
9

86

Ik

6k

1

89 .
8

198

213
30

3»?
39

21

1

9k
7

9^*
13

39':'
72

Ik
2

81

12

9k
23

342
52

13

1

66
8

73
15

354
52

** Less than one half meal.

45

Table e

AVERAGE PRICE PER MEAL SERVED

According to Type of Establishment and Sales Volume

Total Establishments

Under $.25
$.25 - .k9
$.50 - .7k
$.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

Type of
Public

Establishment

Sales

Volume

Less

$100,000

Eating

Than

$10,000-

$40,000-

and

Total

Places
(167)

Institutions
(76)

$10,000

39,999
(62)

99,999
(32)

Over

(243)

(35)

i

i

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

100.0

100.0

•5

.6

_

1.0

.

_

_

13.2

5.6

40.4

20.1

15.5

.

1.5

20.9

24.9

6.4

3'^'7

14.5

8.3

3.0

23.6

28.7

5.3

21.1

31-9

23.3

17.9

15.3

19.3

1.1

2.6

20.0

33.4

28.4

3.2

4.2

-

.5

3.6

1.7

11-9

1.9

2.4

-

• 5

-

5.0

6,0

2.1

2.7

-

1.0

-

3.3

7.5

• 5

11.8
7.0

.6

11.0

14.9
31-9

11-3
7.2

1.8

9.1
3.6

16.7
8.3

13.4
10.4

46

Table f

NUMBER OF REGULAR EMPLOYEES ENGAGED IN PREPARING AND SERVING FOOD

According to Sales Volume

Total establishments

Average number per establishment

Total

Less

Than
$10,000

Hit

$10,000-
39,999

62

$1*0,000-
99,999

32

$100,000
and
Over

21*3

35

9

3

6

9

33

Table g

SEATING CAPACITY OF ESTABLISHMENTS

According to Type of Establishment and Sales Volume

Total establishments

Total

21*3

Type of Establishment

Public

Eating

Places Institutions

167

76

Hit

Sales Volume

Less

Than $10,000-
$10,000 39,999

62

$ltO,000-

99,999
32

$100,000
and
Over

35

Average seating capacity, in seats 97

83

155

51

90

115

230

47

Table h

NUMBER OF DAYS OF THE WEEK OH WHICH ESTABLISHMEHTS SERVE MEALS
According to Type of Establishment and Sales Volume

Total Establishments

Serve on 7 days
Serve on 6 days
Serve on 5 days
Serve on less than 5 days

Type of
Public
Eating
Places

(16?)

Establishment

Institutions
(76)

Sales

Volume

Total

Less

Than

$10,000

(114)

$10,000-

39,999

(62)

$40,000-
99,999

(32)

$100,000

and
Over

(243)

(35)

i

i

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

100.0

100.0

37.6

37.6

37.2

32.0

33.6

43.3

55.2

39-9

U9.0

7.5

43.8

1*1.8

31.7

32.8

21.6

12.2

55.3

24.2

24.6

21.7

9.0

No answer

.9

1.2

3-3

3.0

48

Table i

PERCEHTAGE OF ESTABLISHMENTS SERVING SPECIALIZED TYPES OF FOOD
According to Sales Volume

Total Establishments

Establishments with no specialty

Total

Less

Than

$10,000

(n't)

$10,000-
39,999 ,

(62)

$lt0,000-

99,999
(32)

$100,000
and
Over

(21*3)

(35)

i

i

i

i

i

100.0

100.0

100.0

100.0

100.0

83.2

91.3

81.0

76.7

70.1

Establishments with specialty

Steak or chophouse
Chicken specialty
Barbecue
Sea food

Kosher
French food
Chinese food
Italian food

All others

.6.8

8.7

19.0

23.3

29.9

5.8
2.8

2.6

1.6

3.1
3.6

it. 5

5.5
.9

8.3

8.3
3.3

13.'+
6.0

.9

.7

.5
.5

1.5

1.8

1.7
1.7

1.5

1.1+

• 5

1.8

_

It. 5

49

(