it..».

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%■' !!• Jk. »■■ ^ ^ * ^ , * ^ >, s^-§ * #■' » I |fe. ^'J

FROZEN PROCESSED FISH AND SHELLFISH

CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES

Demer, Colorado

UNITED STATES DEPARTMENT OF THE INTERIOR

FISH AND WILDLIFE SERVICE

BUREAU OF COMMERCIAL FISHERIES

WASHINGTON 25, D. C.

CIRCULAR 70

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 miarkets 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 Cross ley, 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

DENVER, COLORADO

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

CIRCULAR 70 WASHINGTON - NOVEMBER 1959

TABIoE OF CONTENTS

Table Page

SUMMARY OF FINDINGS 1 - 5

DETAILED FINES NGS

1 Did the Establishment Buy Sea Food in the Preceding

Twelve Months ? 6

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

4 Quantity of Frozen Processed Fish Bought in November, 1958 9

5 Satisfaction or Dissatisfaction with Prepreparation of Frozen

Processed Fish„ 10

6 Satisfaction ajid Dissatisfaction with Quality and Condition of

Frozen Processed Fish 11

7 Package Sizes of Frozen Processed Fish Bought in

November, 1958 and Average Number of Servings

Per Pound 12 - 13

8 Satisfaction and Dissatisfaction with Types and Sizes of

Frozen Processed Fish Packages 14

9 Percentage of Frozen Processed Fish Served Fried,

Broiled, Baked, ai^ in Other Ways 14

10 Frozen Processed Shellfish Bought in November, 1958

How Processed Before Purchase 15

11 Quantity of Frozen Processed Shellfish Bought in

November, 1958 16

Table

Page

12 Satisfaction or Dissatisfaction with Prepreparation of

Frozen Processed Shellfish. . , , 17

13 Satisfaction and Dissatisfaction with Quality and

Condition of Frozen Processed Shellfish 18

14 Package Sizes of Frozen Processed Shellfish Bought

in November, 1958 and Average Number of Servings

Per Pound o . 18

15 Satisfaction and Dissatisfaction with Types and Sizes

of Frozen Processed Shellfish Packages 19

16 Percentage of Frozen Processed Shellfish Served

Fried, Broiled, Baked and in Other Ways 19

17 Types of Portions Bought in November , 1958 20

18 Quantity of Portions Bought in November, 1958. 20

19 Amount of Portions Bought by Establishnnents , as

Compared to the Previous Year ........................ ........ 21

20 Satisfaction and Dissatisfaction with Quality and

Condition of Portions 21

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

24 Do Establishments Think Customers Prefer Portions

to Other Frozen Processed Fish - For What Reasons ?

ee*»«e««tt«««o«oaoo «««*o« ••o«*««*

23

23

Table Page

25 Average Weight of Portions and Average Number of

Servings Per Package. „ . 24

26 Satisfaction with the Size of Portions in a Package 24

27 Percentage of Portions Served Fried, Broiled,

Baked , and in Othe r Ways . 25

28 Do Establishnnents Cook Portions While Still Frozen? or

29 Cost of Using Portions, as Compared to Other Frozen

Processed Fish and Reasons Why Portions are

Thought More or Less Expensive. , 26

30 When Ordering Portions from Suppliers, Do Establishments

Specify the Kind of Fish ? , 27

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

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

33 Types of Supplier Providing Frozen Processed Sea Food to Establishments ... ..... 29

34 Distance of Establishment from Main Supplier of Frozen

35 Frequency of Deliveries of Frozen Processed Sea Food 31

36 Can Suppliers of Frozen Processed Sea Food Improve

Services to Establishments ? 00

Table Page

33

37 Amount Spent for Frozen Processed Sea Food During

Preceding Twelve Months ..............o..

38 Profitability to Establishments of Frozen Processed

Sea Food and Othe r High Protein Foods 2^

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 ?.o...o..o. •^■^

4j^ Reasons Establishments Buy Government Inspected

or Graded Frozen Processed Sea Food. .................o. ...... 36

42 Has Government Inspection Affected the Ajmount of

Frozen Processed Sea Food Bought by the

Establishments ? 37

43 If Government Inspected or Graded Frozen Processed

Sea Food were Available Would the Establishment

Buy More or Less ? .....

44 Previous Use of Frozen Processed Sea Food by

Nonusers and Reasons for Stopping Use or

for Never Using. ........................................ .. ... 38

45 Do Establishments Have Cold Storage Facilities

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

Sale s V olume 39

4g According to Nonusers of Sea Food and Users Not

Using Frozen Processed Sea Food. 40

37

Table Page

DISTRIBUTION OF SAMPLE

a Total Receipts from Meals Served E>uring 1957 or

La.st Fiscal Year » . . o . . 41

b Amovint Establishments Spent for Food During

Previous Twelve Months . , . . 42

c Percentage of Total Operating Cost Spent for

Food in Previous Twelve Months 43

d Average Number of Meals Served by Establishments 44

e Average Price Per Meal Served. , 45

f Number of Regular Employees Engaged in Preparing

and Serving Food. 46

g Seating Capacity of Establishments . 45

h Nunnber of Days of the Week on Which Establishments

Serve Meals , 47

i Percentage of Establishments Serving Specialized Types

of Food .......,....,,.., ^g

SUMMARY OF FINDINGS (Denver)

A. Use of Frozen Processed Sea Food (Tables 1, 2)

More than two thirds of all the establishments in Denver said they bought sea food in the previous twelve months. Among buyers of sea. food, the great majority said they made purchases of sea food In the frozen processed form.

Forty-three per cent of all the establishments said they had bought frozen processed fish in November, 1958; 33 per cent said they had bought frozen processed shellfish; and l6 per cent said they had bought portions.

Of the ten cities in the survey, Denver ranked third, in terms of the percentage of all establishments buying fro- zen processed sea food.

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

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

Among Denver users of frozen processed fish, two fifths bought halibut steaks during November, 1958. This item was also the leader, in terms of total pounds purchased.

Halibut steaks were also bought widely in Chicago, Los Angeles, Omaha, and Springfield.

Frozen raw halibut was bought in large quan- tities by many establishments in Denver- Other items frequently purchased in the city

were ocean perch fillets, sole fillets, and salmon steaks. Red snapper fillets, while bought by fewer establishments, were purchased in large quantities.

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

A great majority of Denver purchasers were sat- isfied with the quality and condition of the fish.

There was more dissatisfaction with the preprep- aration of fish in Denver than in other cities. Dissatisfaction was expressed by Ik j)er cent of the purchasers of halibut, by ik per cent of the purchasers of ocean perch, and by 12 per cent of salmon purchasers.

3. Packaging of Fish (Tables 7, 8)

Denver establishments most typical 1y bought fro- zen fillets and steaks in 5 pound packages. Frozen raw halibut and frozen raw salmon were bought in larger packages, of varying weights.

k. Methods of Preparing and Serving Fish (Table 9)

Frying was the most popular method of preparing fish among Denver establishments. The average

establlshineiit served 68 per cent of its fish fried. Frying was the leading method in all ten cities of the study.

Baking was also a common method of prepara- tion in Denver. The average establishment served 22 per cent baked. Baking was also popular in other Western cities.

C. Frozen Processed Shellfish - Purchases,

Attitudes, and Practices

1. Purchases: Species and Type of Preprep- aratlon (Tables 10, 11)

Half of the shellfish users in Denver bought breaded shrimp in November, 1958. Almost as many bought raw shrimp, while a substantial number bought raw scallops.

Frozen lobster tails led in Denver in terms of total pounds purchased, owing to quantity purchases.

Breaded shrimp and raw shrimp were both bought widely and in large rjuantities in a"1 T ot the other cities included in the study.

Attitudes Toward Prepreparat ionj Toward QimT ity and Condition of Shellfish (Tables 12^ 13)

Tbe great majority of purchasei^ were satis- fied with the quality and condition of the shellfish which they bought, and with the prepreparat ion of most species of shellfish.

In the case of lobster, one fifth of the purchasers said they were not satisfied with the preprepEiration.

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

Leadlcj shellfish items were most often bought in 5 poixZid packages in Denver.

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

Frying was the most usual way of preparing shellfish in Denver. The typical establish- ment served four fifths of its shellfish fried.

As with fish, frying was the leading method of preparing shellfish in all ten cities of the study.

D. Portion Controlled Sea Food - Purchases, Attitudes, and Practices

1. Purchases: Type of Prepreparat ion (Tables 1, 1?, 18, igj

One sixth of all the establi shments in Denver bought portions during November, 1958.

Denver ranked sixth among the ten cities, in percentage of establishments buying portions.

In Denver, portions were most widely bought uncooked and breaded; and the quantity pur- chased was greater than that of any other type of prepreparat ion.

Almost half of the Denver purchasers said that they were currently bi^ying more portions than the year before. Forty-one per cent said they were buying about the same amount, while 7 per cent said they were buying less.

This trend towards an Increasing use of por- tions was not so strong in most cities. The trend was also notable in Springfield.

Attitudes Toward Portions (Tables 20, 21, 22, 23, 2U7

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

However, one sixth of the users of portions said they thought the quality of portions was poorer than that of other frozen processed fish. More than two thirds rated the quality as about the same, while 9 per cent considered the quality better.

While three fifths of the users specified no disadvantage to using portions, 25 per cent said portions were not economical; and l8 per cent said the quality was not as good.

Major advantages cited for portions Included:

Convenience, ease of preparation Can control food costs better -

know profit Fast, time saving

Size of portions, uniform portions No bones

i> of

Users Citing

69

23

20

16 16

Users of portions generally thought their cus- tomers liked portions the same as other types of frozen processed fish. Fewer than 6 per cent said that their customers liked portions

less than other types foci.

frozen processed sea

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

Denver purchasers tended to buy portions in smaller packages than purchasers in other cities. The average weight of a package of portions for the city was 4.7 pounds.

They also tended to buy individual portions of smaller size. The average weight of an individual portion was 3'ti ounces.

A large majority of establishments. In Denver and the other nine cities, said they were sat- isfied with the size of portions in the pack- ages.

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

Frying was the most widely used method of pre- paring and serving portions in Denver, with 79 per cent of the establishments serving them this way. The average establishment served 6l per cent of its portions fried.

Frying was the leading method in nine of the ten cities of the study. The exception was Springfield, Massachusetts, where baking was the most popular method.

In Denver, the average establishment served 30 per cent baked.

Two thirds of the Denver establishments using portions cooked them while frozen.

5- Cost of Using Portions (Ta'ole 29)

One third of the establishments using portions said they were more expensive than other forms of frozen processed fish. Another third con- sidered them less expensive, while a third rated them about the same.

6.

Miscelleineous Findings About Portions (Tables 30, 31)

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

Only 5 per cent of the users suggested any new portion items, not now available, which they would like to have.

7. Nonusers of Portions (Table 3g)

Establishments which used frozen processed sea food, but not portions, gave a number of reasons for not buying portions: they sold comparatively little fish, portions were too expensive, they served other types of fish.

Price also figured as a reason for not buy- ing portions in Atlanta, Los Angeles, and Portland.

E-

Suppliers of Frozen Processed Sea Food (Tables 33, 3't, 35, 36)'

Establishments in Denver tended to buy frozen processed 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 suppl .-d 8k per cent of the estab- lishments, while frozen food distributors accounted for another 11 per cent.

Main suppliers in Denver were located less than 10 miles from the establishment, iii 83 per cent of the cases.

In 43 per cent of the cases, deliveries were made once a week, while deliveries were made from two to four times a week in another 18 per cent 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 Processed Sea Food; Its Profitability (Tables 37, 3H)

More than a third of the establishments reporting in Denver said that they spent less than $250 for frozen processed sea food during the preceding twelve months. The highest figure reported fell between $30,000 and $^9,999- Other establishments were between these two extremes, with the median coming at $500.

More than two thirds of the profit -making establishments which expressed an opinion, considered frozen processed sea food more profitable than other high protein foods.

G. Government Inspection of Frozen Processed Sea Food - Awareness, Effect, and Attitudes (Tables 39, 40, kl, TzJ

Three fourths of the establishments in Denver 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, the majority said they would buy about the same amount, if Government inspected sea food were available.

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 inspec- tion had affected the amount of frozen processed sea food which they bought, 9 per cent said the inspection had caused them to buy more.

H. Konusers of Frozen Processed Sea Food; Cold Storage Facilities (Tables k^, kk, 45/

Most nonusers in Denver said they had never bought fro- zen processed sea food, the main reason given being that they sold little or no fish.

Findings regarding cold storage facilities among non- users in Denver may be summarized as follows:

i

Total Nonusers of Frozen

Processed Sea Food 100

Have cold storage facilities 60

Don't use sea food at all hi

Use sea food, but not frozen

processed sea food 19

No cold storage facilities hO

DETAILED FINDINGS

Table 1

DID THE ESTABLISHMEMT BUY SEA FOOD IM THE PRECEDIMG 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 (216)

100.0

69.6

58.8 Wi 32.5 16.4

Type of	Establishment Institutions (86)		Sales	Volume
Public Eating Places	Less Than $10,000 (87)	$10,000- 39,999 (56)	$40,000- 99,999 (33)	$100,000 and Over
(130)	(1+0)
i	i	i	i	i	i
100.0	100.0	100.0	100.0	100.0	100.0
63.8	93-0	52.3	82.6	76.2	93.8
53 A 1+0.2 37.9 13.2	80.2 5h.l 10.5 29.1	39-6 29.4 18.3 8.6	65.1 1*2.2 29.1+ 26.6	71.4 60.3 1+9.2 17.5	93.8 69.2 61+.6 21.5

No, did not buy sea food

30.1+

36.2

7.0

1+7.7

17.1+

23.8

6.2

Table 2

DID THE ESTABLISHMENT BUY FROZEN PROCESSED SEA FOOD IN THE PRECEDING TWELVE MONTHS? According to Type of Establishment and Sales Volume

Total Establishments Purchasing Sea Food in Preceding 12 Months

Yes, bought frozen processed sea food No, did not buy frozen processed sea food

	Type of Public	Establishment		Sales	Volume
	Less			$100,000
	Eating		Than	$10,000-	$1+0,000-	and
Total	Places (86)	Institutions (80)	$10,000 (52)	39,999 (W)	,99,999, (28)	Over
(166)	(38)
i	i.	i	i	i	1	i
100.0	100.0	100.0	100.0	100.0	100.0	100.0
SU.it	83.8	86.3	75-7	78.9	93.8	100.0
15.6	16.2	13.7	2U.3	21.1	6.2	-

Table 3

FROZEH PROCESSED FISH BOUGHT IM NOVEMBER, 1958 - HOW PROCESSED BEFORE PURCHASE According to Sales Volume

Total Users of Frozen Processed Fish

Total

<102)

100.0*

Less	$1*0,000
Than	and
$1*0,000	Over

(52)

100.0

(50)

100.0

Catfish
Fillets		1.6	-	3.6
Steaks		• 5	1.0	-
Cod
Cooked		1.6	2.9	-
Fillets		12.8	Ik-.k	10.8
Steaks		• 5	1.0	-
Breaded	fillets	.5	-	1.2
Raw		1.6	-	3.6
Fish Cakes
Cooked and breaded	1.6	2.9	-
Flounder
Cooked		1.6	2.9	-
Fillets		1.6	~	3.6
Haddock
Cooked		1.6	2.9	-
Fillets		13.9	10.6	18.1
Steaks		i.7	-	6.0
Raw		..6	2.9	-
Halibut
Cooked		1.6	2.9	-
Breaded		1.6	2.9	-
Fillets		18.2	11*. u	22.9
Steaks		39.6	UO.l*	38.6
Breaded	fillets	1.2	2.9	-
Chunk		.5	1.0	-
Raw		15-0	7.7	21*. 1

Ocean Perch Cooked Fillets

Red Snapper Fillets Raw

Salmon Cooked Fillets Steaks Raw

Smelts Raw

Swordfish Cooked Steaks Chunk Raw

Raw

Whitefish Fillets

Whiting Fillets Raw

Total

Less Than

$1*0,000

i

$1*0,000 and Over

1.6 26.2	2-9 33.7	16^9
5.3 3.7	5.8	i*.8 8.U
1.6 1.1 20.9 11.8	2.9 1.0 18.3 3.8	1.2 21*. 1 21.7
1.6	2.9	-
21*. 1	17-3	32.5
1.6 1.6 1.1 1.1	2.9 2.9	2.1* 2.1*
h.3	2.9	6.0
1.6	-	3.6
.5 .5	1.0	1.2

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

Table 4

QUAMTITY OF FROZEN PROCESSED FISH BOUGHT IN NQVEKBER, 19^8

Average Nuinber of Pounds

Average Number of Founds

		Total	All	User
		Pounds	Establishments	Establishments
Catfish
Fillets		(a)	-	-
Steaks		(a)	-	-
Cod
Cooked		60	(b)	20.0
Fillets		2,13**	1*.9	88.9
Steaks		21*	(b)	21*. 0
Breaded	fillets	(a)	-	-
Raw		11*1*	(b)	1*8.0
Fish Cakes
Cooked and breaded	18	(a)	6,0
Flounder
Fillets		225	■5	75.0
Cooked		30	(b)	10.0
Haddock
Cooked		15	(a)	5.0
Fillets		1,331	3-1	51.2
Steaks		575	1-3	115.0
Raw		15	(a)	5.0
Hallhut
Cooked		60	(b)	20.0
Breaded		60	(b)	20.0
Fillets		1,907	l*.l*	56.1
Steaks		23,280	53.6	311*. 6
Breaded	fillets	80	(b)	1*0.0
Chunk		12	(a)	12.0
Raw		8,610	19.8	307.5

Ocean Perch Cooked Fillets

Red Snapper Fillets Raw

Salmon Cooked Fillets Steaks Raw

Smelts

Sole

Fillets

Swordf i sh Cooked Steaks Chunk Raw

Trout Raw

Whitefish Fillets

Whiting Fillets Raw

Total	All	User
Pounds	Establishments	Establishments
15 1,01*9	(a) 2.1*	5.0 21.1*
7,905 1,960	18.2 1^.5	790.5 280.0
30 502 1,771 2,979	(b) 1.2 It.l 6.9	10.0 251.0 1*5.1* 135.1*
(a)	-	-
2,110	1^.9	1*6.9
15 180 90 30	(a) (b) (b) (b)	5.0 60.0 1*5.0 15.0
355	.8	1*1*.!*
90	(b)	30.0
225 150	-5 (b)	225.0 150.0

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

(b) Less than half a pound.

Table 5

SATISFACTION OR DISSATISFACTION WITH PREPREPARATION OF FROZEN PROCESSED FISH

Total Purchases of Cod

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

Total

Users

(1)

100.0

6.3

90.6 3.1

Total Purchases of Ocean Perch

Prefer more prepreparation of ocean perch Prefer less prepreparation of ocean perch Prefer prepreparation as it is

Total Users

i

100.0

7.7

5.8

86,5

Total Purchases of Salmon

Total Purchases of Haddock

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

100.0

5.	,h
83.	,8
10.	8

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

IGO.O

l?-.l

71.2 16.7

Total Purchases of Sole

Total Purchases of Halibut 100.0

Prefer more prepreparation of halibut 9-7

Prefer less prepreparation of halibut k-.i.

Prefer prepreparation as it is 79'3

No answer 6-9

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

100.0

95.6

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

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

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

10

Table 6

SATISFACTION AMD DISSATISFACTION

WITH QUALITY AND CONDITION

OF FROZEN PROCESSED FISH

Total

Total Users of Frozen Processed Fish, November, I958 (102)

100.	.0
96.	3
2.	,1

Satisfied Dissatisfied

Don't know 1.1

No answer . 5

11

Table 7

PACKAGE SIZES OF FROZEM PROCESSED FISH BOUGHT IN NOVEMBER, 1938 AMD A\'ERAGE NUMBER OF SERVINGS PES POUIlD(l)

Total

Total Purchasers of Cod Fillets

Packages less than 1 pound

1 pound packages

5 pound packages

15 pound packages

17 pound packages

25 pound packages

No answer

Average number of servings per pound

Total

100.0

12.5 25.0 37.5 8.3 1*.2 8.3 It. 2

3.7

Total Purchasers of Halibut Fillets

1 pound packages

2 pound packages

3 pound packages h pound packages 5 pound packages 17 pound packages 30 pound packages UO pound packages

50 pound packages and over No answer

Average number of servings per pound

100.0

5.8 2.9 8.9 2.9 53.0 2.9 2.9 8.9 8.9 2.9

2.9

Total Purchasers of Haddock Fillets

Average number of servings per pound

100.0

Packages less than	1 pound	11.6
1 pound packages		11.6
k pound packages		3.8
5 pound packages		50.0
15 pound packages		3.8
17 pound packages		3.8
20 pound packages		11.6
No answer		3.8

it.S

Total Purchasers of Halibut Steaks

3 pound packages h pound packages

5 pound packages

6 pound packages

9 pound packages

10 pound packages ik pound packages 16 pound packages 30 pound packages

50 pound packages and over No answer

Average number of servings per pound

100.0

l*.l It.l

1*1.8 l*.l It.l

12.1 It.l 9. It It.l 5. It 6.7

3.7

(1) The table sY 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 based on the number of establishments which bought one species of fish, preprepared in one manner.

12

Table 7 (Contd. )

PACKAGE SIZES OF FROZEH PROCESSED FISH BOUGHT IN HOVEMBER, 1958 Am AVEHACE JJUMBIS W SESiLLSOS EEB PQUim(l)

Total

Total Purchasers of Halibut - Raw

10 pound packages

11 pound packages

12 pound packages l6 pound packages

20 pound packages

21 pound packages 27 pound packages 30 pound packages 35 pound packages 1*0 pound packages

50 pound packages and over

Average ntmber of servings per pound

Total

100.0

10.7

lit. 3

i.6

21.5

7.1

3.6

7.1

3.6

10.7

10.7

7.1

2.5

Total Purchasers of Salmon Steaks

3 pound packages 5 pound packages

9 pound packages

10 pound packages

50 pound packages and over No answer

Average number of servings per pound

Total Purchasers of Salmon - Raw

9 pound packages

10 pound packages

12 pound packages

13 pound packages 15 pound packages

Average number of servings per pound

100.0

7.7 38. 1*

5.1 18.0 12.8 iS.o

It. 2

100.0

1*5.1*

36.3

1*.6

i*.6

9-1

3.1*

Total Purchasers of Ocean Perch Fillets

Average number of servings per pound

100.0

Packages less than 1 pound	6.2
1 pound packages	21*. 5
2 pound packages	2.0
3 pound packages	2.0
5 pound packages	53.1
10 pound packages	2.0
No answer	10.2

3.9

Total Purchasers of Sole - Fillets

Average number of servings per pound

100.0

Packages less than 1 pound	6.7
1 pound packages	17.8
3 pound packages	6.7
5 poimd -packages	35.5
10 pound packages	2.2
12 pound packages	6.7
20 pound packages	11.1
25 pound packages	6.7
36 pound packages	2.2
No answer	It.l*

3.>*

(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 p-und is limited.

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

13

SATISFACTION AMD DISSAIISFACTIOM

WITH TiPES AND SIZES OF FROZEN

PROCESSED FISH PACKAGES

Total

Total Users of Frozen Processed Fish, November, 1956 (102)

100.0

94.7

2.1

2.7

• 5

Satisfied Dissatisfied

Don ' t know

	Less		$1.0,000
	Than	$10,000-	and
Total	$10,000	39,999	Over
(102)	(30)	(22)	(50)
i	i	i	i
100.0	100.0	100.0	100.0
9.6	3.1*	15-2	10.8
1.6	1-7	-	2.1.
It- 3		2.2	8.4
ZL-k	22.4	28.3	16.9
11.8	5-2	10.9	16.9
U9.2	62.1	1.3.1.	43- 4
2..1	5.2	-	1.2

Table 9

PERCENTAGE OF FROZEN PROCESSED FISH SERVED FRIED, BROILED, BAKED, AND IN OTHER WAYS According to Sales Volume

Total Users of Frozen Processed Fish

Establishments Serving Fried None fried 1 - 14* 15 - 34* 35 - 64* 65 - 64* Over 84* Don't know, no answer, refused

Average percentage served

Establishments Serving Broiled None broiled 1 - 14* 15 - 34* 35 - 64* 65 - 84* Over 84* Don't know, no answer, refused

Average percentage served

Establishments Serving Baked None baked 1 - 14* 15 - 34* 35 - 64* 65 - 84* Over 84* Don't know, no answer, refused

Average percentage served

67.5

22.2

Estiblishm, nts Serving in Other Ways
None in other ways	94.2
1 - 11.?,	2.1
15 - 3'**	.5
35 - 6"*	1.1
65 - 84*	-
Over 84*	-
Don't know, no answer, refused	2.1
Average percentage serve'd	.8

76.4

17.6

94.8

5-2

62.8

30.0

95-7 4 3

2.2

a.i

80.8	87.9	89.1	71.1
3.2	5-2	-	3.6
6.4	1.7	8.7	8.4
5.9	-	2.2	12.1
1.6	_	_	3.6
2.1	5.2	-	1.2
6.3	.9	3.2	11,8
51-3	62.1	47.8	45.8
4.3	_	2.2	6.4
10.7	6.-9	2.2	18.1
24.1	20.6	34.8	20.5
.5	-	-	1.2
7.0	5.2	13-0	4,8
2.1	5.2	-	1.2

20.8

92.8 4.8 1.2

1.2 .7

14

Table 10

FROZEM PROCESSED SHELLFISH BOUGHT IN NOVEMBER, I958 HOW PROCESSED BEFORE PURCHASE

Total

Total Users of Frozen Processed Shellfish

(63)

100.0*

Clams

Cooked Chopped Raw; clean

Crabs

Cooked

Crab legs cooked

Raw; whole, clean

■7 2.1

5-7

•7

• 7

2.1

Lobster

Cleaned and deheaded tails Raw; clean

Oysters Cooked Breaded Canned Raw; clean

Scallops Cooked Breaded Raw; clean

Shrimp Cooked Breaded Patties

Cooked and breaded Deheaded, raw in shell Raw; clean, deheaded, shelled and deveined

19-1 8.5

• 7

• 7 13-5

2.1

l*.3 28.it

•7

1*9.6

2.1

l.U

2.8

1+6.8

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

15

Table U

QUAHTITY OF FROZEN PROCESSED SHELLFISH BOUGHT IN HOVEMBER, I958

Clams

Cooked Chopped Raw, clean

Crabs

Cooked

Crab legs cooked

Raw; whole, clean

Lobster

Cleaned and deheaded tails Raw; clean

Oysters Cooked Breaded Canned Raw; clean

Scallops Cooked Breaded Raw; clean

Shrimp Cooked Breaded Patties

Cooked and breaded Deheaded, raw in shell Raw; Clean, deheaded, shelled, deveined

Total Poxinds	All Establishments	User Establishments
10 120 126	(a) (b) (b)	10.0 Uo.o 15.8
60 60 789	(b) (b) 1.8	60.0 60.0 26.3
2l,0U6 1,288	k8.5 3.0	779-5 107.1*
5 90 (a) 732	(a) (b) 1-7	5-0 15.0 38*5
6 366 2,272	(a) .8 5.2	2.0 61.0 56.8
5 2,920 (a)	(a) 6.7	5.0
(a) 1,620	3-7	1*05.0

15,576

35-9

236.0

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

(b) less than half a pound.

16

Table 12

SATISFACTION OR DISSATISFACTION WITH PREPREPARATION OF FROZEN PROCESSED SHELLFISH

Total Purchases of Lobster

Prefer more prepreparat ion of lobster Prefer less prepreparat ion of lobster Prefer prepreparat ion as it is No answer

Total Users

i

100.0

12.8

7-7 64.1 15.4

Total Purchases of Scallops

Prefer more prepreparat ion of scallops Prefer less prepreparat ion of scallops Prefer prepreparat ion as it is No answer

Total

Users

(1)

i

100.0

l+.l

93-9 2.0

Total Purchases of Oysters 100.0

Prefer more prepreparat ion of oysters 3- 7

Prefer less prepreparat ion of oysters

Prefer prepreparation as it is 96. 3

Total Purchases of Shrimp

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

100.0

2.1

3.4

91.8

2.7

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

Many establishments bought more than one species. Some estab- lishments also bought a species prepared in two different ways. For example, shrimp breaded and shrimp cooked. This was counted as two purchases of the species.

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

17

Table 13

SATISFACTIOM AND DISSATISFACTIOH

WITH QUALITY AND COWDmON OF

FROZEN PROCESSED SHELLFISH

Total

Total Users of Frozen Processed

Shellfish, November, 19?6 (63)

100.0

Satisfied Dissatisfied

Don't know

91-5 3-5

.7

I..3

Table 14

PACKAGE SIZES OF FROZEN PROCESSED SHELLFISH BOUCBT IN NOVEMBER, I958 AMD AVERAGE NUMBER OF SERVINGS PER POUND(l)

Total Purchasers of Lobster

Tails - Cleaned

and Deheaded

Total Purchasers of Shrimp - Breaded

Packages less than 1 pound	33.''
12 pound packages	3-7
20 pound packages	ia.5
2k pound packages	11.1
50 pound packages and over	11.1
No answer	22.2

Total Purchasers of Scfti 1 ops - Raw

1 pound packages k pound packages 5 pound packages 8 pound packages 50 pound packages and over

Average number of servings per pound

7.5 2-5 80.0 7.5 2-5

l*.?

1 pound packages

2 pound packages

3 pound packages k pound packages 5 pound packages 10 pound packages

Average number of servings per pound

Total Purchasers of Shriny - Raw

1 pound packages 3 pound packages 5 pound packages 50 poiind packages and over

Average number of servings per pound

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

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

The percentages in the body of the table are based on the number of establishments which bought one species of shellfish, preprepared in one mfinner.

18

100.0

22.9

21.1* 5.7

Ul.it ^■3

3.^

100.0 6.1

7.6 75.7

10.6

3.9

Table 15

SATISFACTION AND DISSATISFACTION

WITH TYPES AND SIZES OF FROZEN

PROCESSED SHELLFISH PACKAGES

Total Users of Frozen

Processed Shellfish (63)

Satisfied Dissatisfied

Don ' t know

No answer

100.0

91.5

2.1

2.1

4.3

Table 16

PERCENTAGE OF FROZEN PROCESSED SHELLFISH SERVED FRIED, BROILED, BAKED, AMD PI OTHER WAYS

	Total Users of Frozen			Total Users of Frozen
	Processed Shellfish	(63) 100.0		Processed Shellfish	(63) 100.0
Estnhl ishments	Serving Fried		Estahllshments	Serving Baked
None fried		1.4	None haked		83.0
1 - 14^		2.1	1 - I4i6		3.5
15 - 3>*i		1.4	15 - 34jt		4.3
35 - 645t		11.3	35 - 6456		2.8
65 - 845t		17.8	65 - 8456		-
Over 845t		60.3	Over 8456		.7
Don't know.	no answer, refused	5-7	Don't know.	no answer, refused	5.7

Average percentage served

79.3

Average percentage served

Percentages, other than average percentages, are based on total establishments Interviewed. Average percentages are computed by assigning the cases in any one of the six intervals to the mid- point of the interval, and taking an average of h1 1 the cases.

19

3.6

Establishments Serving Broiled		Establishments Serving in Other Ways
	76.5	None in other ways	65.2
1 - 14*	6.4	1 - 14*	8.5
15 - 34l6	7.1	15 - 34*	12.8
35 - 64*	4.3	35 - 64*	3-5
65 - 84*		65 - 84*	-
Over 84*	-	Over 84*	4.3
Don't know, no answer, refused	5.7	Don't know, no answer, refused	5-7
Averajie percentage served	4.6	Average percentage served	10.0

Table 17

TYPES OF PORTIONS BOUGHT

m NOVEMBER, 1958

Total Users of Portions

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

Total (i*2)

i

100.0* 12.8

68.2 28.5

Table 18

QUANTITY OF PORTIONS BOUGHT IM NOVEMBER, 1958

Average Number of Pounds

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

Total	All	User
Pounds	Establishments	Establishments
390	• 9	'^3-3
(a)	-	-
1,603	3-7	33.4
781*	1.8	39-2

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

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

20

Table 19

AMOUNT OF PORTIONS BOUGHT BY

ESTABLISHMENTS, AS COMPARED

TO THE PREVIOUS YEAR

Total Users of Portions

Use more now

Use about the same

Use less now

Don't know

Total (1*2)

100.0

U6.5

40.9

7.0

5.6

Table 20

SATISFACTION AND DISSATISFACTION WITH

QUALITY AND CONDITION OF PORTIONS

Total Purchases of Types of Portions, November, 1958

Satisfied Dissatisfied

Don't know

Total (46)

_ i

100.0

98.7

1.3

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

21

Table 21

IS THE QUALITY OF PORTIONS BETTER THAM THAT OF OTHER FROZEN PROCESSED FISH - FOR WHAT REASONS?

Total Users of Portions

Say portions better Quality

Uniform controlled serving - always same amount Don't know - no answer

Port ' ong noorer

Poor quality - inferior quality, can't tell

what is in them Dry - dry out when cooked, not flexible

About the same

Don ' t know

'Total (1*2)

100.0

8.5*

J7B

i.k

2.8

l6.9

15.5 l.k

69.0

5.6

Table 22

ADVANTAOES OF USING PORTIONS

Total Users of Portions, November, 1958

Convenience, ease of preparation - save labor, already prepared

Can control food cost better - know profit

Fast, timesaving - quicker to serve, prepare

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

No bones

Economical - no waste

Customers like them

All others

Ho advantages

Total (42)

i 100.0*

69.0 22.5

19-7

15.5

15.5

11.3

9-9

2.8

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

22

Table 23

DISADVAM'TAGES OF USING PORTIONS

Total Users of Portions

Not economical - more expensive to buy

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

Lack flavor - not as tasty, sometimes dry

Portions wrong size - too small

All others

No disadvantages

Don ' t know, no answer

Total (42)

100 ■&» 25.1*

18.3 1«.2

1.1+ 1.1+

60.6 1+.2

Table 24

DO ESTABLISHMENTS THINK CUSTOMERS PREFER PORTIONS TO OTHEB FROZEN PROCESSED FISH - FOR WHAT REASONS?

Total Users of Portions

Think customers like portions better

Uniform controlled servings - always the

same amount Customers order - seem to like them Faster quicker to serve - no waiting Attractive - eye appealing No bones - safer for children

Think customers like portions less Lack flavor - not as tasty Don't know - no answer

Think customers like .portions about the same

Don't know

Total

(1*2)

100.0 22.6* 12.7

5.6

1+.2 4.2

1.4

5.6

1.4

53.5

18. 3

♦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 AMD AVERAGE NUMBER

C3F SERVINGS PER PACKAGE

Total users of portions, Novemberj 1958 Average weight of package of portions, in pounds Average niimber of servings per package Average weight of individual servings, in ounces Average weight of individual portions, in ounces

Note: Average weight of portions does not equal

average weight of individual servings since some operators obtained more than one serv- ing from a portion, while other operators used more than one portion for a serving.

k2

23.6 3.2 3.8

24

Table 26

SATISFACTION WITH THE SIZE OF

PORTIONS IN A PACKAGE

Total Users of Portions

Satisfied Dissatisfied

Don't know, no answer

Total (42)

100.0

88.7

l.k

9.9

Table 27

PERCENTAGE OF PORTIONS SERVED FRIED, BROILED, BAKED, AMD IH OTHER WAYS

Total Users of Portions

Total

(1.3)

Total Users of Portions

Total

C'B)

100.0

100.0

Establishments Serving Fried None fried 1 - lU^ 15 - 3^'f' 35 - 6ki, 65 - 81*5t Over 81+^

Average percentage served

21.1

2.8

18.3

9-9

1+7.9 6l.i|

Establishments Serving Baked None baked 1 - 11*56 15 - 31*^ 35 - 6U56

65 - ak%

Over 81*^

Average percentage served

't9-3 1.1*

16.9 9-9

1.1* 21.1

29-7

Establishments Serving Broiled None broiled 1 - 1U5(, 15 - ih$ 35 - 6k<f, 65 - 8i*5t Over 8l*5t

Average percentage served

88.8 1*.2

5.6 1.1*

2.1*

Establishments Serving in Other Ways None in other ways 1 - 11*5^ 15 - 31*^ 35 - 61*^ 65 - 81+5^ Over 81+^

Average percentage served

100.0

25

Table 28

DO ESTABLISHMENTS COOK PORTIOHS WHILE STILL FROZEN?

Total Users of Portions

Yes, cook while frozen

No, do not cook while frozen

No answer

Total (42)

i

100.0

66.2 26.8

7.0

Table 29

COST OF USING PORTIONS, AS COMPARED TO OTHER FROZEN PROCESSED FISH AND REASONS WHY PORTIONS ARE THOUGHT MORE OR LESS EXPENSIVE

Total Users of Portions

Say portions more expensive

Price includes processing and packaging

ration would tend to raise cost Cost is more for amount of serving Don't know - no answer

Portions. less expensive

Labor saving - requires no preparation

Time saving

Uniform controlled servings

Cuts cost of preparation

Less or no waste

Don ' t know - no answer

About the same

Don't know

preprepa-

Total ('»2)

i

100.0

31.0

9.9

1.4 19-7

'i2.h*

14.1 4.2 4.2

1.4

7.0

32.4 4.2

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

26

Table 30

WHEN ORDERING PORTIONS FROM SUPPLIEBS, DO ESTABLISHMEMTS SPECIFY THE KIND OF FISH?

Total Users of Portions

Specify kind of fish

Do not specify kind of fish

No answer

Total

i

100.0

9k.k k.z

i.k

Table 31

WOULD THE ESTftBLISHMEHTS LIKE TO HAVE OTHER PORTION CONTROLLED SEA FOOD ITEMS NOT NOW AVAILABLE?

Total Users of Frozen Processed Sea Food

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

Don't know

No answer

TotaJ- (1U2)

100.0 5.1

76.9

9.U 8.6

27

Table 32

REASONS ESTABLISFIMENTS DID NOT BUY PORTIOMS DURING NOVEMBER, 1958

Total Establishments Using Frozen Processed Sea Food, but Not Portions

Sell, serve little or no fish - no demand, calls for it Too expensive - cheaper to use fresh fish, cheaper to

prepaxe oxirselves Serve other types - perch, shrimp, halibut, etc., other

types more popular Size of portions - prefer to cut own portions, want larger

portions, get more with other kinds Prefer to prepare own - rather bread my own, do not lilce way

it must be cooked, prefer own methods

No particular reason - Just didn't

Quality not as good - doesn't meet our quality standards,

can't tell what is in it Dislike flavor - fresh fish has more flavor, no taste

to portion controlled sea foods Don't like them so wouldn't serve them Use fresh fish - prefer fresh fish Company makes the rules - policy against it

All others

Don't know, no answer

Total (100)

i

100.0* 23. !» 19.6 16.8 13.6 12.0 12.0 9.2

i»-3

2.2

1.6

•5

6.0

WAS PRICE A REASON ESTABLISHMENTS

DID NOT BUY PORTIONS?

Yes, price was a reason No, price was not a reason

No answer

Total

Total Nonusers Who Did
Net Volunteer
Price as a Reason	(82)
	i
	100.0
■eason	13.5
a reason.	79-1

T-l*

♦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 Users of Frozen Processed Sea Food

Sea food processors Sea food wholesalers Frozen food distributors

All other, grocery stores, supermarkets

No answer

Total	Less Than $10,000	$10,000- 39,999	$40,000 and Over
(142)	(ho)	(38)	(64)
i	i	i	i
100.0*	100.0	100.0	100.0
84.3	79.5	71.8	96.2
10.6	6.4	16.9	9.4
9.0	19.2	8.5	1-9
.8		2.8

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

29

Table 34

DISTAHCE OF ESTABLISHMENT FROM MAIN SUPPLIER OF FROZEN PROCESSED SEA FOOD

According to Location

Total Users of Frozen Processed Sea Food

Less than 10 miles 10 - 50 miles 51 - 100 miles More than 100 miles

	Out of	In
	Central	Central
	Business	Business
Total	District	District
(11*2)	(116)	(26)
i	i	t
100.0	100.0	100.0
83.1	77-6	100.0
i6.i	21.4	_

Don't know

No answer

.h

.h

.5 • 5

30

Table 35

FREQUEMCY OF DELIVERIES OF FROZEH PROCESSED SEA FOOD According to Type of Establishment and Sales Volume

Total Users of Frozen Processed Sea Food

Every day

2-4 times per week

Once a week

2-3 times per month

Once a month

Less than once a month

	Type of Public Eating Places	Establishment Institutions		Sales Volume
Total	Less Than $10,000	$10,000- 39,999	$40,000 and Over
(1U2)	(73)	(69)	(40)	(38)	(64)
i	i	i	i	i	i
100.0	100.0	100.0	100.0	100,0	100.0
11.0	14.5	1.4	1.3	5.6	21.7
17-7	24.2	-	7-7	26.8	18.9
k2.7	42.0	44.9	48.7	25.4	50.0
16.1	7.5	39.1	18.0	29.6	5.7
h.7	3.8	7.3	5.1	7.0	2.8
k.3	3.2	7.3	11.5	1.4	.9

Don't know, no answer

3.5

4.8

7.7

4.2

31

Table 36

cm SUPPLIERS OF FROZEN PROCESSED SEA FOOD IMPROVE SERVICES TO ESTABLISHMEMTS?

According to Sales Volume

Total Users of Frozen Processed Sea Food

Yes, can improve services No, cannot improve services

Don ' t know No answer

Total	Less Than $10,000	$10,000- 39,999	$1*0,000 and Over
Uh2)	{ho)	(38)	(61*)
±	i	i	i
100.0	100.0	100.0	100.0
3-9	5.2	-	5.7
89.1+	87.1	95.8	86.8
6.3	7.7	k.s.	e.6
.1^			.9

32

Table 37

AMOUMT SPENT FOR FROZEN PROCESSED SEA FOOD DURING PRECEDING TWELVE MOUTHS 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
(142)	(ho)	(38)	(64)
i	i	i	i
100.0	100.0	100.0	100.0
38.0 11.9 15.1 21.4	78.1 12-. 2 7.3	45.9 12.5 33-3 8.3	8.2 11.5 13.1 4i.o
4.0 3-2 2.4 1.6	2.4	~	8.2 4.9 4.9 3.3

2.4

4.9

33

Table 38

PROFITABILrrY TO ^TABLISHMENTS OF FROZEM PROCESSED SEA FOOD AMD 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 heef more profitable than sea food Say meat (unspecified) more profitable

than sea food Say all foods the same in profitability

Say eggs more profitable than sea food Say pork more profitable than sea food Say miscellaneous other foods more

profitable than sea food Nonprofit establishments

Don't know

No answer

Total	Less Than $10,000	$10,000- 39,999	$40,000 and Over
(142)	(40)	(38)	(64)
i	i	i	i
100.0*	100.0	100.0	100.0
35-3 7.1	33.3 3.8	32.1+ 8.5	38.7 8.5
5.1 2.7	9.0 3.8	1.4	5.7 2.8
2.7 1.2	3.8 3.8	4.2	.9
2.k 19.6	19.2	4.2 23.0	2.8 17.9
26.3	29.5	25.4	24.5
3.9	1.3	9.9	1-9

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

34

Table 39

DO THE BSTABLISHMEMTS KMOW THEY CAN BUY OOVERMMENT

mSFECTED OR GRADED FROZEK 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

Total

(Ite)

100.0

jk.g 25.1

Public Eating Places Iiistititions

(73)

100.0

72.0 28.0

(69)

100.0 82.6

17.4

Table 40

DO THE ESTABLISHMENTS BUY GOVERMMEMT INSPECTED OR

GRADED FROZEN PROCESSED SEA FOOD?

According to Type of Establishment

Total Establishments Knowing

Government Inspected or

Graded Frozen Processed

Sea Food Was Available

Yes, do buy No, do not buy

Total	Public Eating Places	Institutions
(m)	(54)	(57)
i	i	i
100.0	100.0	100.0
96.9	96.3	98.2
3-1	3-7	1.8

35

Table 41

REASONS ESTABLISHMENTS BUY GOVERHMENT mSPECTED OR GRADED FROZEN PROCESSED SEA FOOD According to Type of Establishment

Totaa Purchasers of Government Inspected or Graded Sea Food

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

Best quality - use better products, more uniform quality

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

Prefer Government inspected - wouldn't buy any other

Public demands it

Government/law requires it

Company demands that it's bought

All others

Don't know, no answer

Total

(108)

4

100.0*

31+.1 23.8 22.7 10.8

i*.9 2.7

3.8

2.2

Public Eating Places	Institutions
(52)	(56)
±	4
100.0	100.0
35-7	30. u
32.6	3.6
19.4	30.4
.8	33.9
T.O	-
7.0	-
2.3	3.6

3-9

3.1

3.6

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

36

Table 42

HAS GOVERMMENT INSPECTION AFFECTED THE AMOUMT OF FROZEN

PROCESSED SEA FOOD BOUGHT BY THE ESTABLISHMENT?

According to Type of Establishment

Total Users of Government

Inspected Frozen

Processed Sea Food

Buy more

Buy about the same

Buy less

Don't know

Ho answer

Total	Public Eating Places	Institutions
(108)	(52)	(56)
i	i	i
100.0	100.0	100.0
9.2	4.7	19.6
78.9	81.4	73.2

10.8

1.1

13-9

3.6 3.6

37

Table 43

IF GOVERNMENT INSPECTED OR GRADED FROZEN

PROCESSED SEA FOOD WERE AVAILABLE WOULD

THE ESTABLISHMENT BUY MORE OR LESS?

Total Establishments Not Know- ing Government Inspected or Graded Frozen Processed Sea Food Was Available

Say they would buy more Say they would buy less About the same

Don't know

No answer

Total (31)

i

100. Q

85.9 9.4 4.7

Table 44

PREVIOUS USE OF FROZEN PROCESSED SEA FOOD BY MONUSERS AMD REASONS FOR STOPPING USE OR FOR NEVER USING

Total Honusers of Frozen Processed Sea Food

Total

ilh)

Have served frozen processed sea food before

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

prefer other foods Unable to handle preparation - didn't have the help More expensive than other forms of fish

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 Unable to handle preparation - no equipment, not

enough room, no time, would need extra help Just opened, don't know what I'll sell Use fresh fish - prefer to serve fresh fish, fresh

fish available all year All others Don't taow, no answer

Don't know

No answer

100.0

11.1*

10.6 1.1

8k. 9*

72.6 5.0

It. 5

2.8

.6

It. 5

3.^ .6

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

38

Table 45

DO ESTABLISHMENTS HAVE COLD STORAGE FACILITIES FOR KEEPING FROZEN PROCESSED SEA FOOD? According to Type of Establishment and Sales Volume

Total Establishments

Yes, have cold storage facilities

No, do not have cold storage facilities

	Type of Public Eating Places (130)	Establishment Institutions (86)		Sales	Volume
Total	Less Than $10,000 (87)	$10,000- 39,999 (56)	$1*0,000- 99,000 (33)	$100,000 and Over
(216)	(1^0)
i	i	±	i	i	i	■k
100.0	100.0	100.0	100.0	100.0	100.0	100.0
76.5	73.8	87.2	67.0	87.2	74.6	89.2
22.6	25.6	10.5	33-0	12.8	23.8	6.2

No answer

•9

2.3

1.6

i*.6

Average capacity, in cubic feet

1*7.6

1+5.1

5h.5

13.1

21.2

110.5

131.8

39

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 Nonusers of Frozen Processed Sea Food

Yes, have cold storage facilities

No, do not have cold storage facilities

Total 100.0

60.3 39.7

	Users Not
	Using
Nonusers	Frozen
of	Processed
Sea Food	Sea Food

i	i
73.7	26.3
itO.7	19.6
33.0	6.7

40

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

Table a

TOTAL RECEIPTS FROM MEALS SERVED DURDIG 1957 OR LAST FISCAL YEAR

According to Type of Establishment

		Public
		Eating
	Total	Places	Institutions
Total Establishments	(216)	(130)	(86)
	i	±	i
	100.0	100.0	100.0
Total Receipts
Less than $10,000	k3.k	1*7.9	34.9
$10,000 - 39,999	25-1	23.9	30.2
$lfO,000 - 99,999	14.5	14.1	16.3
$100,000 and over	15.0	14.1	18.6

41

Table b

AMOUMT ESTABLISHMENTS SPENT FOR FOOD DURING PREVIOUS TWELVE MONTHS According to Type of Establishment and Sales Volume

Total Establishments

Spent under $1,000 $1,000 - 2,1*99

$2,500 - 4,999 $5,000 - 9,999 $10,000 - lit, 999

$15,000 - 29,999 $30,000 - 1*9,999 $50,000 - 99,999 $100,000 - 249,999

$250,000 and over

	Type of Public	Establishment		Sales	Voliime
	Less			$100,000
	Eating		Than	$10,000-	$40,000-	and
Total	Places (130)	Institutions (86)	$10,000 (87)	39,999 (56)	99,999 (33)	Over
(216)	(40)
1	i.	±	i	1	i	■k
100.0	100.0	100.0	100.0	100.0	100.0	100.0
10.2	11.1	7.0	24.2	.	3-0	4.4
9.5	10.1*	7.0	24.2	2.4	3.0	-
17.6	18.8	l4.0	30.4	17.1	8.9	6.5
9-1	7.7	14.0	13.7	17-1	3.0	-
10.7	10.1*	11.6	4.5	31.7	8.9	2.1
12.3	14.5	4.6	3-0	29.3	17.5	6.5
8.6	9-7	4.6		2.4	35.1	6.5
11.8	10.4	16.3	-	-	11.7	39-2
8.6	6.3	16.3	-	-	8.9	28.3
1.6	.7	4.6	-	-	-	6.5

42

Table c

PERCENTAGE OF TOTAL OPERATIHG COST SPENT FOR FOOD IM PREVIOUS TWELVE MONTHS According to Type of Establishment and Sales Volume

	Total (216)	Type of Establishment Public Eating Places Institutions (130) (86)		Sales	Volume
	Less Than $10,000 (87)	$10,000- 39,999 (56)	$1*0,000- 99,999 (33)	$100,000 and Over
Total Establishments	(1*0)
	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 - Ikf. 15 - 21*^ 25 - 3^	l*-.7 7.5 3.8 8.9	5.5 5.5 3.0 6.6	2.0 11*. 3 6.1 16.3	12.0 17.3 1-3 9.3	1.6 8.2 13.1	2.9 5.9	l*.6 9.3
35 - ^^i 1*5 - 51*5^ 55 - 61,5^ 65 - Ihf,	22.1 31^.7 11.7 2.8	2k.k 1*3.3 i*.3 3.7	11*. 3 6.1 36.8	13.3 26.8 10.7 l+.O	19.7 31.2 16.1* i*.9	29.1* 50.0 11.8	3l*.9 1*1.9 7.0
75 - ehf, 85 - 91*^ 95 - 100^	3.8	3-7	1^.1	5-3	l*-9	-	2.3

43

Table d

AVERAGE HUMBER OF MEAI£ SERVED BY ISTABLISHMEHTS According to Type of Establishment and Sales Volume

Total Establishments

Total

216

Type of Establishment

Public

Eating

Places Institutions

130

86

Less

Than

$10,000

87

Sales Volume

^10,000- 39,999

56

$1*0,000- 99,999

33

$100,000 and Over

ItO

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

lltl 13

80 5

57 6

55 6

110 9	252 31
68 6	123 1
1*9 6	88 6
1*8 7	79

1*2 3	113 10	21*2 23	1*23 ■^9
20 1*	60 5	112 2	294 15
15 1	33 3	76 10	232 35
15	36 2	5^ 13	238 23

44

Table e

AVERAGE PRICE PER MEAL SERVED

According to Type of Establishment and Sales Volume

Total EstabllshmeDts

Under $.25 $.25 - A9 $.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 Eati ng Places (130)	Establishment Institutions (66)		Sales	Volume
Total	Less Than $10,000 (87)	$10,000- 39,999 (56)	$40,000- 99,999 (33)	$100,000 and Over
(216)	(40)
i	i	i	i	i	i	i
100.0	100.0	100.0	100.0	100.0	100.0	100.0
.2 11.3 18.9 38.4	5.7 21.0 46.0	1.2 33-6 10.5 7.0	•5 6.6 20.9 45.7	21.1 16.5 41.3	14*3 22.2 35.0	6!"2 13.8 13.8
11.5 4.6 .2 .2	13-5 5.7 •3 •3	3-5	l4.7 1.5	9.2	7.9 9.5	9.2 16.9 1.5 1.5

9.2

5-3

6.9 • 3

18.6 25.6

7.1 3-0

4.6 7.3

7.9 3.2

1.5

24.8 10.8

45

Table f

NUMBER OF REGULAR EMPLOYEES ENGAGED IN PREPARING AND SERVING FOOD

According to Sales Volume

Total establishments

Total

216

Less

Than

$10,000

87

$10,000- 39,999

56

$uo,ooo- 99,999

33

$100,000 and Over

1*0

Average number per establishment

13

39

Table g

SEATING CAPACITY OF ESTABLISHMENTS

According to Type of Establishment and Sales Volume

Total establishments

Total

216

Type of Establishment

Public

Eating

Places Institutions

130

86

Less Than

87

Sales Volume

$100,000 ^10,000- $40,000- and

39,999 56

99,999 33

Over

i|0

Average seating capacity, in seats IO6

8k

201

53

95

179

220

46

Table h

NUMBER OF DAYS OF THE WEEK OH WHICH ESTABLISHMEMTS 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 (130)	Establishment Institutions (86)		Sales	Volume
Total	Less Than $10,000 (87)	$10,000- 39,999 (56)	$40,000- 99,999 (33)	$100,000 and Over
(216)	(40)
i	i	i	i	i	i	i
100.0	100.0	100.0	100.0	100.0	100.0	100.0
60.6	60.6	60.5	67.0	42.2	57.2	75.4
28.6	34.2	5.8	21.8	42.2	36.5	18.4
10.1	4.6	32.5	10.7	15.6	6.4	3-1
.2	-	1.2	• 5	.	_	_

No answer

3.1

47

Table i

PERCENTAGE OF ESTABLISHMENTS SERVING SPECIALIZED TYPES OF FOOD

According to Sales Volume

Total Establishments

Establishments will no specialty

	Less			$100,000
	Than	$10,000-	$40,000-	and
Total	$10,000 (8?)	39,999 (56)	99,999 (33)	Over
(216)	(ho)
i	i	i	i	i
100.0	100.0	100.0	100.0	100.0

79.0

69.5

87.2

76.7

97.0

Establishments with specialty

Mexican, Spanish Steak or chophouse Italian food Chinese food

Chicken specialty

Barbecue

Sea food

All others

11. 0»	30.5	12.8	23.8	3.0
6.2	10.7	_	9.5	-
5.8	10.7	2.8	-	1.5
k.a	6.1	5.5	k.8	-
1.6	-	-	9.5	1.5
1.2	_	k.6	_	-
.7	1.5	-	-	-
.5	-	1.8	-	-
.7	1.5	-	-	-

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

48

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