FROZEN PROCESSED FISH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES Neu) York , New York UNITED STATES DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES WASHINGTON 25, D. C, CIRCULAR 73 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 obtsiin 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 Cireular 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 NEW YORK, NEW YORK Prepared in the Division of Industrial Research and Services Branch of Market Development CIRCULAR 73 WASHINGTON - NOVEMBER 1959 TABLE OF CONTENTS Table Page SUMMARY OF FINDINGS 1-5 DETAILED FINDINGS 1 Did the Establishment Buy Sea Food in the Preceding Twelve Months ? 6 Z Did the Establishment Buy Frozen Processed Sea Food in the Preceding 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 11 7 Package Sizes of Frozen Processed Fish Bought in November, 1958 and Average Number of Servings Per Pound , 12 8 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Fish Packages 12 9 Percentage of Frozen Processed Fish Served Fried, Broiled, Baked, and in Other Ways 13-14 10 Frozen Processed Shellfish Bought in November, 1958 How Processed Before Purchase 15 - 16 11 Quantity of Frozen Processed Shellfish Bought in November, 1958 17 - 18 Table Page 12 Satisfaction or Dissatisfaction with Preprepa ration of Frozen Processed Shellfish 19 13 Satisfaction and Dissatisfaction with Quality and Condition of Frozen Processed Shellfish 19 14 PcLckage Sizes of Frozen Processed Shellfish Bought in November, 1958 and Average Number of Servings Per Pound 20 15 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Shellfish Packages 20 16 Percentage of Frozen Processed Shellfish Served Fried, Broiled, Baked and in Other Ways 21-22 17 Types of Portions Bought in November , 1958 23 18 Quantity of Portions Bought in November, 1958 23 19 Amount of Portions Bought by Establishments, as Compared to the Previous Year 24 20 Satisfaction eind Dissatisfaction with Quality and Condition of Portions 25 21 Is the Quality of Portions Better than that of other Frozen Processed Fish - For What Reasons ? 25 22 Advantages of Using Portions 26 23 Disadvantages of Using Portions 26 24 Do Establishments Think Customers Prefer Portions to Other Frozen Processed - For What Reasons ? 6 27 Table Page 25 Average Weight of Portions and Average Number of Servings Per Package 28 26 Satisfaction with the Size of Portions in a Package 28 27 Percentage of Portions Served Fried, Broiled, Baked , and in Other Ways 29 - 30 28 Do Establishments Cook Portions While Still Frozen? 31 29 Cost of Using Portions, as Compared to Other Frozen Processed Fish and Reasons Why Portions are Thought More or Less Expensive 32 30 When Ordering Portions from Suppliers, Do Establishments Specify the Kind of Fish ? 33 31 Would the Establishments Lake to Have Other Portion Controlled Sea Food Items Not Now Available ? 34 32 Reasons Establishments Did Not Buy Portions Ehiring November, 1958 35 32 Was Price a Reason Establishments Did Not Buy Portions ? 35 33 Types of Supplier Providing Frozen Processed Sea Food to Establishments 3g 34 Distance of Establishment from Main Supplier of Frozen Processed Sea Food 37 35 Frequency of Deliveries of Frozen Processed Sea Food. 33 36 Can Suppliers of Frozen Processed Sea Food Improve Services to Establishments ? 39 Table Pa £! 37 Amount Spent for Frozen Processed Sea Food During Preceding Twelve Months 40 38 Profitability to Establishments of Frozen Processed Sea Food and Other High Protein Foods 41 39 Do the Establishments Know they can buy Government Inspected or Graded Frozen Processed Sea Food? 42 40 Do the Establishments Buy Government Inspected or Graded Frozen Processed Sea Food ? 42 41 Reasons Establishments Buy Government Inspected or Graded Frozen Processed Sea Food 43 42 Has Government Inspection Affected the Amount of Frozen Processed Sea Food Bought by the Establishme nts ? , 44 43 If Government Inspected or Graded Frozen Processed Sea Food were Available Would the Establishment Buy More or Less ? , 44 44 Previous Use of Frozen Processed Sea Food by Nonusers and Reasons for Stopping Use or for Never Using 45 45 Do Establishments Have Cold Storage Facilities for Keeping Frozen Processed Sea Food? According to Type of Establishment and Sales Volume 46 A a According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food 47 Table Page EKSTRIBUTION OF SAMPLE a Total Receipts from Meals Served During 1957 or Last Fiscal Year 48 b Amount Establishments Spent for Food Ehiring Previous Twelve Months 49 c Percentage of Total Operating Cost Spent for Food in Previous Twelve Months 50 d Average Number of Meals Served by Establishments 51 e Average Price Per Meal Served 52 £ Number of Regular Employees Engaged in Preparing and Serving Food c 53 g Seating Capacity of Establishments 53 h Number of Days of the Week on Which Establishments Serve Meals 54 i Percentage of Establishments Serving Specialized Types of Food 55 SUMMARY OF FINDINGS (New York) Use of Frozen Processed Sea Food (Tables 1, 2) Five sixths of all the establishments in New York said they bought sea food in the previous twelve months. However, less than a third of these made purchases of sea food in the frozen processed form. Only 8 per cent of all the establishments said they bad bought frozen processed fish in November, 1958; l8 per cent said they had bought frozen processed shell- fish; while 6 per cent said they had bought portions. Among institutions (such as schools and hospitals), the incidence of use of frozen processed sea food was much greater than among public eating places . Of the ten cities in the survey, New York ranked tenth, in terms of the percentage of all establishments buying frozen processed sea food. B. Frozen Processed Fish - Purchases, Attitudes, and Practices 1. Purchases: Species and Amount of Pre- preparation (Tables 3, k) Thirty per cent of the users of frozen processed fish bought flounder fillets during November, 1958. Sizable percentages of establishments bought codfish fillets and sole fillets. In terms of pounds bought, swordfish steaks and halibut steaks were the leading New York items. Flounder fillets did not rank high in most other cities, although they enjoyed some popularity in Atlanta and Houston. 2. Attitudes Toward Prepreparation and Quality and Condition of Fish (Tables 5, SJ A great majority of New York 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 included in the survey. 3. Packaging of Fish (Tables 7, 8) Data on packaging of fish in New York were limited. Flounder fillets and codfish fillets, the two most popular items, were often bou^t in 5 pound packages. h. Methods of Prep6trlns and Serving Fish (Table 9) Frying was the most popular method of prepar- ing fish among New York establishments. The average establishment served 6k per cent of its fish fried. Frying was the leading method in all ten cities of the study. Broiling was also a rather common method of preparation In ITew York. The average eBtab- llshment served 18 per cent of its fish broiled. Frozen Processed Shellfish - Purchases, Attitudes, and Practices 1. Purchases: Species and Type of Preprep- aration (Tables 10, 11) 2. Two fifths of the users of shellfish bought breaded shrimp In November, 195S. Frozen raw shrimp was bought by aljnost as many establish- ments, and was the leading item in terms of total quantity purchased. Breaded scallops were also purchased by a num- ber of establishments. Breaded shrimp and raw shrljitp. were bought widely and in large quantities in all of the cities in- cluded in the study. 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 shellfish which they bought. The same held generally true for the other cities in the survey. 3. Packaging of Shellfish (Tables Ik, 1?) Shellfish Items were characteristically bought In 5 pound packages in New York. Methods of Preparing ana Serving Shellfish (Table 16)" Frying was the most popular way of preparing shellfish in New York. The typical establish- ment served 52 per cent of its shellfish fried. As with fish, frying was the leading method of preparing shellfish in all ten cities of the BtudjT. Portion Controlled Sea Food - Purchases, Attitudes, and Practices 1. Purchases: Type of Prepreparation (Tables 1, 17, IB, 19) Only 6 per cent of all the establishments in New York bought portions during November, 1958. As vlth frozen processed sea food in general. New York ranked tenth, in the percentage of establishments buying portions. In New Yotk, portions were most frequently bought cooked and breaded; and the quantity purchased was greater than that of any other type of pre- preparation. More than half of the purchasers of portions said that they were currently buying about the same amount of portions as the year before. Twenty- four per cent said they were biiylng more, and 1 per cent said they were buying less. Attitudes Toward Portions (Tables 20, 21, 22, 23, Sk) Nearly all establishments said they were satis- fled with the quality and condition of portions. Thirteen per cent of the users of portions said thfey thought the quality of portions vas better than that of other frozen processed fish. Al- most three foxirths of the users rated the quality as about the same, vhlle 3 P^r cent considered the quality poorer. Major advantages cited for portions included: Size of portions, uniform portions Convenience, ease of preparation Fast, timesaving Economy, no waste Can control food costs better - know profit % of Users Citing 56 48 24 23 21 About one fourth of the users cited some dis- advantage to using portions. A variety of dis- advantages were mentioned. Users of portions generally thought their customers liked portions the same as other types of frozen processed fish. Fewer than 3 per cent said that their customers liked portions less than other types of frozen processed sea food. 3. Packaging of Portions (Tables 2^, 26) New York 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 6.5 pounds. They also tended to buy individual portions of larger size, and the average weight of an in- dividual portion was 6.3 ounces. Almost all establishments, in New York and the other nine cities, said they were satisfied with the size of portions in the packages. U. Methods of Preparing and Serving Portions (Tables 27, 28) Frying was the most widely used method of pre- paring and serving portions in New York, with 89 per cent of the establishments serving them this way. The average establishment served 75 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. Almost two thirds of the New York establish- ments using portions cooked them while frozen. 5. Cost of Using Portions (Table 29) Fewer than a sixth of the establishments using portions said they were more expensive than other forms of frozen processed fish. A large majority of users considered them less expen- sive, or rated them about the same. Miscellaneous Findings About Portions (Tables 30j 31) More than three fourths of the New York pur- chasers said they specified the kind of fish when ordering portions. Only 5 per cent of the users suggested any new portion items, not now available, which they would like to have. Y. Wonusers of Portions (Table 32) EstablishmentE which used frozen processed sea food, but not portions, gave a number of reasons for not buying portions: they served other types of fish, they sold comparatively little fish, they used fresh fish. E. Suppliers of Frozen Processed Sea Food (Tables 33, 3'*, 35, 361 Establishments in New York tended to buy frozen proc- essed sea food from a variety of suppliers. The suppliers were usually less than ten miles from the establishments, and made weekly deliveries. Establish- ments as a rule were satisfied with the services of the suppliers. Sea food wholesalers supplied UO per cent of the estab- lishments, while frozen food distributors accounted for another 28 per cent. Some of the smaller establishments used such suppliers as supennarketB and groceries . Main suppliers were located less than ten miles from the establishment. In 8l per cent of the cases. In a little more than half the cases, deliveries were made once a week. Only a small percentage of the purchasers said they could think of ways In which the suppliere coulfl improve their services. Expenditures for Frozen Pr essed Sea Food; Its Prcfi'.ability (Tables j7, 38) Two fifths of the establishments reporting in New York said that they spent less than $250 for frozen processed sea food during the preceding twelve months. The figures ranged upward to $100,000 and over, with the median com- ing at $383. Somewhat more than half of the profit-making establish- ments which expressed an opinion, considered frozen processed sea food more profitable than other hl^ pro- tein foods. G. Government Inspection of Frozen Processed Sea Food - Awareness, Effect, and Attitudes (Tables 39, UO, Ul, k2) Two thirds of the establishments in New York 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 they would buy about the sajiie amount, or that they did not know. Nine tenths of the establishments, who were aware that they could buy Government inspected or graded sea food, said that they had bought some. When purchasers were asked if the inspection had affected the amount of frozen processed sea food which they bought, 5 per cent said the inspection had caused them to buy more. H. Nonusers of Frozen Processed Sea Food; Cold Storafie Facilities (Tables h^, kk, l^^T Most nonusers in New York said they had never bought frozen processed sea food. Frequently the establish- ments said they used little or no fish, or that they used fresh fish. Findings regarding cold storage facilities among non- users in New York may be summarized as follows: Total Nonusers of Frozen Processed Sea Food 100 Have cold storage facilities 5i Don't use sea food at all 10 Use sea food, but not frozen processed sea food U3 No cold storage facilities ^7 DETAILED FINDINGS Table 1 DID THE ESTABLISHHEHT BUY SEA FOOD 111 THE FRECEDIHG TWELVE MONTHS? According to Type of Establisbment and Sales Volume Type of Establishment Total EEtabllshjnents Yes, bought sea food Bought frozen processed sea food Bought frozen processed fish Bought frozen processed shellfish Bought portions Total (1171) i 100.0 83.3 23.8 -53 17.5 5.7 Public Restaorants Schools, Plants Hospitals, Welfare Establishments All Others (9U9) (T7) (hk) (101) i i i i 100.0 100.0 100.0 100.0 87.1 54.5 100.0 58.9 22.2 6.9 36. U 19.5 63.6 27.3 16.9, 7-3 17.5 3-9 24.7 26.0 29.5 22.7 8.9 U.O Sales Vol'jme Less Than $10,000 $10,000- 39,999 , (293) $1*0,000- 99,999 (121) $ioc,aoo and Over (587) (170) i i i i 100.0 100.0 100.0 100.0 78.5 88.0 91.7 86.2 13.8 1.E 25.7 9-7 36.8 lb. I. 1*7^2 7.8 2.5 19.7 7.1* 32.6 6.3 37.9 13.8 No, did not buy sea food l6.7 12.9 1*5.5 Ul.l 21.5 12.0 8.3 13.8 Table 2 DID THE ESTABLISHMEMT BUY FROZEN PROCESSED SEA FOOD IN THE HIECEDIMG TWELVE MONTHS? According to Type of Establislmient 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 Establishment Sales Volume Total Public Restaurants (823) Schools, Plants (1*2) Hospitals, Welfare Establishments (w) All Others (60) Less Than $10,000 (1*58) $10,000- 39,999 (256) $1*0,000- 99,999 (109) $100,000 and Over (969) (11*6) i 4 4 i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 100. p 100.0 100.0 28.6 25.lt 66.7 63.6 28.8 17.6 29.2 1*0.2 51*. 8 71.1* 7k. 6 33-3 36.1. 71.2 82.1* 70.6 59.8 1*5.2 Table 3 FROZEH PROCESSED FISH BOUGHT IB NOVEMBER, 19^8 - HOW PROCTSSED BEFORE PURCHASE According to Type of Estatliehment and Sales Volume Total Users of Froien Processed Fish Blueflsh Cooked Breaded Fillets Steaks Cooked and breaded Cooked fillets Breaded fillets Type of Public Eating Places Establishment Instltutiona Sales Volume Total Less Than ♦ lO.OOO $10,000- ?9,?9? »li0,000 and Over (103) (76) (27) (26) (30) (U5) i i i i i i 100. 0« 100.0 100.0 ibo.o 100.0 100.0 Fillets .9 Cod Breaded 1.7 Fillets 22. U Steaks 3.'* Breaded fillets 2.6 Shredded 1.7 Cakes, cooked and breaded .9 Raw .9 Fish Cakes Cooked .9 Breaded 6.0 Cooked and breaded 3.l> Raw • 9 Flounder Breaded 1*.3 Fillets 30.2 Cooked and breaded • 9 Cooked fillets ■ 9 Breaded f 1 : lets 1.7 Raw .9 Haddock .9 2.6 12.1 3A .9 ■ 9 .9 3.7 'Denotes that percentages might add to more than the total because of more than one reply to a question. a a.o 2.2 _ _ 2.9 a.o 16.9 U0.7 27.3 23.5 IB.U 2.2 7.1. 6.1 - U.l l.h - 9.1 - - 2.2 _ - - 1..1 . 3.7 - 2.9 - 1.1 - - 2.0 1.1 3.0 . _ 5.6 7.'k u.e 6.1 3.U 3.7 6.1 2.9 2.0 l.l 3.0 • • 5.6 3.0 6.8 2.0 32.6 22.2 36.1. 17.6 31*. 7 1.1 . . 2.0 1.1 . 3.0 - - 2.2 . . 5.9 - 1.1 - - - 2.0 1.1 2.9 _ ^■>* _ . 5.9 2.0 7.9 25.9 15.2 8.6 12.2 3.1* 3.7 6.1 - 1..1 1.1 - - 2.0 1.1 . 3.0 - - 1.1 - - 2.9 - Table 3 (Contd.) FR02EM PROCESSED FISH BOUGHT IN NOVEMBER, 1956 - HOW PROCESSED BEFORE PURCHASE (Continued) According to Type of Establishment and Sales Volume Total Type of Establishment Public Eatiag Places Institutions i i Less Than $10,060 Sales Volume ^10,000- 39,999 $40,000 and Over Halibut flreaded Fillets Steaks Cooked and breaded Heads off Rav Mackerel Fillets Ocean Perch Fillets Steaks Cooked and breaded Salmon Steaks Raw Sole Fillets Cooked and hroaded Breaded f 1 : tets Swordflsh Cooked Fillets Steaks Raw .9 8.6 9.5 .9 .9 5.2 3.h 2.6 1.7 .9 3.'* 1.7 l6.it .9 3.1* 3.1* 1.7 8.6 1.1 7.9 9.0 1.1 1.1 5.6 11.1 11.1 3.7 9.1 2.9 5.9 20.6 10.2 8.2 2.0 2.0 12.2 3.'* 3.7 3.0 8.8 - 2.2 1.1 11.1 3.0 j6.1 2.9 2.0 2.0 2.2 1.1 7. It 3.7 - 5.9 It.l l*.l 16.9 lit. 8 21.2 ll*.7 8.2 1.1 k.5 - 6.1 5.9 - 2.2 7.9 1.1 lit. 8 11.1 3.0 6.1 5.9 2.9 11.8 l*.l 8.2 2.0 2.6 2.2 3-7 6,1 TaUe 4 qjAKTrTY Of FROZEN PROCESSED f ISH BOUCTT IH NOVKWEER, 19?8 Average Number of ft^unds Hlueflsh Cooked Breaded FiUets Steaks Cooked and breaded Cooked fillets Breaded fillets Total Pounds FiUets 25 Cod Breaded 100 Fillets l,8in Steaks 8 Breaded fl Uets 3i* Shredded 200 Cakes, cooked and breaded 20 Raw (a) Fish Cakes Cooked 1» Breaded 228 Cooked and breaded ui» Raw 5 Flounder Breaded 62 FiUets 1,050 Cooked and breaded (a) Cooked fiUets (a) Breaded fiUets 96 Raw (a) Haddock 12 135 851 153 i:i All Establishments 20 (a) (t) 1-3 (a) (a) (b) (a) (a) • 7 W (a) b) .6 (b) (a) User Establishments 25.0 Average Number of Pounds 50.0 70.8 2.0 U.3 LOO.O 20.0 U.O 32-5 28.5 5.0 12. k 30.0 1*8.0 12.0 45.0 60.8 38.3 20.0 Total All User Pounds Establishments Zstabllshmenta Halibut Breaded 10 (a) b) 10 0 FiUets 376 37 6 Steaks 7,33l> (a) (a) 5.2 666 7 Cooked and breaded Heads off - Raw 2,730 1.9 U55 0 Mackerel FiUets 120 (b) 30 0 Ocean Perch FiUets 100 ^H 33 3 Steaks uo (a) 20 0 Cooked and breaded (a) Saljnon Steaks 90 (b) 22 5 Raw 1,600 1.1 800 0 Sole FiUets 1,537 1.1 80 9 Cooked and breaded (a) - Breaded flUets 52 (a) 13 0 Swordflsh Cooked (a) - FiUets 106 (b) 53 0 Steaks 8,056 M 805.6 Raw 200 (b) 200 0 Trout _n Raw T28 2lt2.7 (a) Purchases were not reported in ijuantitles large enough to compute meaningful figures. (b) Less than half a pound. 10 Table 5 SATISFACTION OR DISSATISFACTION WITH PREFREFARATIOH OF FRQZEM PROCESSED FISH Total Purchases of Cod Prefer more prepreparation of cod Prefer less prepreparation of cod Prefer prepreparation as It is No answer Total Purchases of Flounder Prefer more prepreparation of flounder Prefer less prepreparation of flounder Prefer 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 Total Users JiL 100.0 97. U 2.6 91.1 6.7 Total Purchases of Halibut Prefer more prepreparation of halibut Prefer less prepreparation of halibut Prefer prepreparation as it Is Total Purchases of Sole Prefer more prepreparation of sole Prefer less prepreparation of sole Prefer prepreparation as it is No answer 96.0 k.O (1) The percentages shown in the bod> of the table are computed on the total number of purchases of each sjjecies 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 speties. Because purchases of many species were few in number, the species are not included in the table. 11 Total Users 100.0 100.0 87.5 12.5 Table 6 SATISFACTION AHI) DISSATISFACTIOM WITH DUALITY AHP COWIHTION OF FROZEN PROCESSED FISH Total Total Users of Frozen Processed Fish, Movember, I958 (I03) i 100.0 Satisfied 87.9 Dissatisfied .9 Don't know .9 No answer 10. 3 Table 7 PACKAGE SIZES OF FROZEN PROCESSED FISH BOUGHT IS NOVEMBER, 1958 AHD AVERAGE NUMBER OF SERVIMGS PER PDUin)(l) Total Purchasers of Cod Fillets pound packages pound packages pound packages pound packages pound packages pound packages 12 pound packages 20 pound packages 25 pound packages 100.0 23.0 11.5 3.9 7.6 38.1. 3-9 3-9 3-9 3.9 Total Purchasers of Flounder Fillets Packages less than 1 pound 1 pound packages 2 pound packages 3 pound packages 5 pound packages 10 pound packages 25 pound packages No answer Average number of servings per pound (1) The table shows figures for those species and types of prepreparatlon vhich occur most often in the city. Scmetlmes 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. Total 100.0 2.9 28.5 5.7 37.1 2.9 2.9 8.6 3.2 TaUe 8 SATISFACTION AND DISSATISFACTION WITH TYPES Airo SIZES OF FROZEN PROCESSED FISH PACKAGES Total Users of Frozen Processed Fistr, November, 1958 Satisfied Dissatisfied Don't know Total (103) i 100.0 66.2 2.6 • 9 10.3 12 Table 9 PERCEIffAGE OF FROZEN PROCESSED FISH SERVED FRIED, HROILED, BAKED, AND HI OTHER WAYS According to Type of Establishment and Sales Volume Total Users of Frozen Processed Fish Establishments Serving Fried None fried 1 - 1456 15 - 3^ 35 - 6ki 65 - Qki Over 8k'f, Don't know, no answer, refused Average percentage served Total (103) i 100.0 15-5 5.2 5-2 6.0 50.9 12.9 6U.0 Type of Establishment Sales Volume Public Less $40,000 Eating Than $10,000- and Places Institutions $10,000 39,999 Over (76) (27) (28) (30) (45) i i i i i 100.0 100.0 100.0 100.0 100.0 9.0 37.1 12.1 5.9 24.5 5.6 3-0 5-9 4.1 It. 5 7.4 - 2.9 10.2 3-h 11.1 - 5.9 8.2 5.6 7-1* 6.1 8.8 4.1 61.8 14.8 60.6 64.7 34.6 10.1 23.2 18.2 5.9 14.3 71.2 34.1 74.3 74.9 49.0 Establishments Serving Broiled None broiled 1 - 14^ 15 - 3^ 35 - 64* 65 - Bhi Over 845t Don't know, no answer, refused Average percentage se: ved 57-9 6.0 6.0 ■^■3 3.4 9.5 12.9 17.7 62.9 6.7 5.6 2.3 3-4 9.0 10.1 15-4 40.8 3-7 7.4 U.l 3-7 11.1 22.2 26.5 54.5 12.1 6.1 3.0 6.1 18.2 U.6 73.6 2.9 5.9 2.9 5.9 12.0 49.0 4.1 6.1 6.1 8.2 12.2 14.3 26.0 13 Table 9 (Contd.) PKHL'Km'AtB OF mOZES PROCESSED FISH SERVED FBIED, BROILED, BAKED, AND IN aiTiKH WAYS (Continued J According to !I^pe of Establlsbnent and Sales Volume Total Users of Frozen Processed Fish KstabllshmentB Serving Baked Hone baked 1 - Iki 15 - 31** 35 - 6kf, 65 - Bkf, Over 81*^ Don't know, no answer, refused Average percentage served Total (103) i 100.0 70.6 1-7 6.0 5.2 12.9 9-3 Type of Bstabllshment Institutions Sales Volume Public Eating Places Less Than $10,000 $10,000- 39,999 $1(0,000 and Over (76) (27) (26) (30) (U5) i i i i i 100.0 100.0 100.0 100.0 100.0 79-6 1.1 't.5 1*0.6 3-7 U.l 72.7 3.0 76.5 8.8 5-9 65.3 l».l 8.2 2.0 10.1 22.2 22.2 6.1 18.2 2.9 5-9 6.1 1U.3 3-8 30.3 8.7 8.3 10.5 Establishments Serving in Other Ways Hone in other ways 82.7 85.1* 7l».l 1 - iki - - - 15 - 31** ■9 1.1 - 35 - 64* - - - 65 - 81** .9 1.1 - Over 84.* 2.6 2.3 3.7 Don't know, no answer, refused 12.9 10.1 22.2 Average perce' cage se ved 3-7 3.6 k.k 81.8 18.2 94.1 5-9 75.6 2.0 2.0 6.1 11.. 3 9.0 14 Table 10 FROZEH PROCESSED SHELLFISH BOUGHT IH NOVEMBER, 1958 - HOW PROCESSED BEFOBE PURCHASE According to Type of Establishment and Sales Volume Total Total Users of Frozen Processed Shellfish (209) i 100.0* Clams Breaded .k Chopped 1.6 Shelled and debellied .8 Raw; clean 2.1* Crabs Cooked 1.2 Breaded .8 Whole frozen uncooked 1.6 Cooked and breaded .8 Crab meat, shelled and debellied. frozen and canned 1.2 Lobster Cooked 2.0 Shelled .U Cooked lobster meat .1* Block frozen lobster meat .8 Cleaned and deheade ta ils 8.9 Kav; whole, clean 3.3 Ousters Cooked .8 Breaded 1.2 Cooked and breaded .1* Type of Establishment Institutions (32) Sales Volume Public Eating Places Less Than ^10,000 (1*3) $10,000- ?9,999 (59) $1*0,000- 9?,?99 (1*0) $100,000 and Over (m) (67) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 .5 .9 1.9 12.5 6^3 3*6 2.9 2.9 2.1 l*.3 1.1* 1.1* 2.7 1.1* 1.9 • 9 6'3 3.6 3.6 I.I* I.l* 2.1 l.U .9 2.3 .5 ■ 5 • 9 9.8 2.8 .9 .9 3.1 3.1 6.3 3.1 3.1 7.1 8.9 T.l 3.6 1.1* 5.6 2.9 2.9 2.1 2.1 2. L l*.l 1.1* 1.1* 2.7 17.6 l.U ^Denotes that percentages might add to more than the total because of more than one reply to a question. IS Table 10 (Contd. ) FROZEN PROCESSED SHELLFISH BOUGHT IN NOVEMBER, 1958 - HOW PROCESSED BEFORE PURCHASE ~ ~ ~~~~~ (Continued) According to Type of Establishment and Sales Volume Total Type of Establishment Public Eating Places Institutions i i Less Than $lO,000 Sales Volume $10,000- 39,999 $1*0,000- 99,999 f 100, 000 and Over Scallops Breaded Cooked and breaded Raw; clean, shelled Scongilli Cooked, shelled Shrimp Cooked Breaded Cooked and breaded Breaded steak Deheaded, raw in shell Broken pieces Raw; clean, deheaded shelled and develned 12.6 1.2 1*.5 10.6 39.8 k.l .8 7.3 1.6 37.0 12.6 1.1* lt.7 12.5 3-1 17.9 15.9 1.8 l.lt 8.9 2.9 2.1 1.1* 12.2 1.1* 5.1* 11.7 3.1 5.1* 11*. 5 12.8 9.5 1*2.5 21.9 37.5 1*1*. 9 27.7 1*1*. 6 3.3 9.U 5.1* i*.3 6.1* 1.1* .9 _ . 2.9 - - 8.1* _ 7.1 1.1* 17.0 6.8 6.3 2.9 2.1 1.1* 36.0 1*3.8 37.5 31.. 8 :yj.k 36.5 16 Table il' QUANTITI OF FROZEM PROCESSED SHELIflSH BOUGHT IB NOVEMBER, 19^6 Average Humber of Pounds Total All User Poundi Establishments Establishments Clams Breaded (a) . . Chopped (a) - - Shelled and debellled 80 (b) ItO.O Raw; clean 200 (b) k.o Crabs Cooked 2U (t) 6.0 Breaded 68 (b) 3"*.0 Whole frozen uncooked 139 (b) 3"».7 Cooked and Oi eaded (a) - - Crab meat - shelled and debellledj frozen and canned 1*5U (b) 151.3 Lobster Cooked 20 (b) k.O Shelled (a) - . Cooked lobster meat (a) . - Block frozen lobster meat 96 (b) W.O Cleaned and deheaded tails 5, '♦10 3.8 2U5.9 Raw; whole, clean 27l» (b) Ik.l Oysters Cooked (a) . . Breaded kk2 (b) m.3 Cooked and breaded 100 (b) 100. 0 (a) Purchases were not reported In quantities large enough to compute meaningful figures. (b) Less than half a pound. 17 Table 11 (Contd.) QUAMTITY OF FROZEM PROCESSED SHELIf ISH BOUGHT IN NOVEMBER, 1956 Average Number of Pounds Total All User PoundB Establishments Establishments Scallops Breaded Cooked and breaded Raw; clean, shelled Scongllli Cooked, shelled Shrimp Cooked Breaded Cooked and breaded Breaded steak Deheaded, raw in shell Broken pieces Raw; clean, deheaded, shelled and deveined 1,01*8 67 231 2l» .7 (b) (b) (b) 33. -8 22.3 20.7 2U.O 1,308 .9 50.3 5,988 1^.3 6X.1 570 (b) 57.0 48 (b) 2t.O 8,010 5.7 1*1*5.0 156 .1 39.0 10,902 7.8 119.8 (a) Purchases were not reported in quantities large enough to compute meaningful figures, (b) Less than half a pound. 18 Table 12 SATISFACTION OR DISSATISFACTION WITH PtffiFREPARATION OF FROZEN PROCESSED SHELLFISH Total Users i 100.0 Total Purchases of Lobster Prefer more prepreparation of lobster Prefer less prepreparation of lobster Prefer prepreparation as it is Total Purchases of Scallops Prefer more prepreparation of scallops Prefer less prepreparation of seal lops Prefer prepreparation as it is No answer Total Purchases of Shrimp Prefer more prepreparation of shrimp Prefer less prepreparation of shrimp Prefer prepreparation as it is No answer Total Users _LiL i 100.0 ■.6 2.0 9l».8 1.6 100.0 2.2 8.9 Table 13 SATISFACTION AND DISSATISFACTION WITH SjHALITY AND CONDmON OF mOZEN PROCESSED SHKT.T.FISH Total Total Users of Frozen Processed Shellfish, November, 1956 Satisfied Dissatisfied No answer 2.0 (1) The percentages shovm 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 coimted as two purchases of the species. Because purchases of some specles--clams, abalone, and others-- were few in number, the species are not included in the table. 19 Table 14 PACKAGE SIZES OF FROZEN PROCESSED SHELLglSH gOUGHT IN NOVEMBER, 19^8 AND AVBIAGE NUMBER OF SERVINGS PER PQUNP(l) Total Purchasers of Lobster Tails - Cleaned and Deheaded Total Purchasers of Scallops - Breaded Average number of servings per pound Total Purchasers of Shrlnip - Cooked Average number of servings per poxind Total Packages less than 1 pound 31-9 1 pound packages U.5 5 pound packages 1*.5 10 pound packages 22.7 l8 pound packages U.5 20 pound packages 13-7 50 pound packages and over it.S So .^sver 13-7 100.0 Packages less than 1 pound 9-7 3 pound packages 22.6 5 pound packages 51.6 No answer 16.1 2.9 Packages less than 1 pound 11.5 3 pound packages 15-4 U pound packages 7.7 5 pound packages 53.8 6 pound packages 3-9 10 pOTond packages 7.7 5.4 Total Purchasers of Shrinip - Breaded 2 pound packages 3 pound packages A pound packages 5 pound packages 20 pound packages 25 poiind packeiges No answer Average number of servings per pound Total Purchasers of Shrlnip - Raw Average number of servings per pound 100.0 7.1 36.8 10.2 39.8 1.0 2.0 3.1 3-2 Packages less than 1 pound 3-3 1 pound package 1.1 2 pound packages 5-5 3 pound packages 18.7 5 pound packages 62.6 6 poxind packages 3-3 8 pound packages 1.1 25 pound packages 1.1 50 pound packages and over 1.1 Ho answer 2.2 1..2 (1) The table shows figures for those species and types of prepreparatlon which occur most often In the city. Sometimes figures are shown for package sizes but not average number of servings per pound. In these cases the data on servings per pound Is limited. The percentages In the body of the table are based on the number of establishments which bought one species of shellfish, preprepared In one manner. 20 Table 15 SATISFACTION AM) DISSATISFACTION WITH TYPES AND SIZES OF FROZEN PROCESSED ^HlfT.T.PISB PACKAGES Total Users of Frozen Processed Shellfish Satisfied Dissatisfied No answer Total (209) i 100.0 97.6 .8 1.6 Table 16 TEHCEHTAGE OF FROZEN PROCESSED SHELLFISH SERVED FRIED, BROILED, BAKED, AMD IN OTHER HAYS According to Type of Establishment and Sales Volume "Total Users of Frozen Processed Shellfish EstablishmeTits Serving Fried None fried 1 - Ik'f, 15 - 3^ 35 - 61t5t 65 - aki Over 845t Don't know, no answer, refused Average percentage served Type of Public Establishment Sales Volume Less .$100,000 Eating Than $10,000- $40,000- and Total Places (177) Institutions (32) $10,000 39,999 (59) 99,999 (1*0) Over (209) (67) i i i i i i i 100.0 100.0 100.0 100.0 100.0 xoo.o iOO.O 26.1* 25.2 J^-3 19.7 21.7 36.2 29.7 3-7 1(.2 7.1 2.9 - 4.1 5.7 6.1 3.1 - 5.8 4.3 10.8 14.6 13.6 21.9 12.5 8.7 29.8 12.2 6.5 7.0 3-1 8.9 7.2 2.1 6.8 38.6 1*1.6 18.8 51.8 1*7.9 25.5 28.3 i*.5 2.3 18.8 - 5.8 2.1 8.1 51.6 53-2 38.4 61.0 58.7 41.8 43.7 Establishments Serving Broiled None broiled 80.4 1 - l45t 4.9 15 - 31*5^ 5.3 35 - 6k% 3.3 65 - 845t .4 Over 84^ 1.2 Don't know, no answer, refused 4.5 Average percentage served 4.9 81. 6 71.9 80.4 85.6 91-5 68.9 5-1 3-1 8.9 2.9 2.1 5.4 5.6 3.1 7.1 1.4 - 10.8 3-3 3-1 1.8 li-S 4.3 2.7 .5 . - - 1.4 1.4 _ 1.8 - - 2-7 2.3 18.8 - 5-8 2.1 8.1 •5-1 3-1 4.9 2.9 2.3 .fi.6 Note: Percentages, other than average percentages, are based on total establishments Interviewed. Average percentages are computed by assigning the cases in any one of the six intervals to the mid- point of the interval, and taking an average of all the cases. 21 Table 16 (Contd.) PERCEYTACiE OF FROZEN PROCESSED SHELLFISH SKRVED FRIED, BROILED, BAKED, AND IN OTHER WAYS (Continued) According to Type of Establishment and Sales Volume Total Users of Frozen Processed Shellfish Establishments Serving Baked None baked 1 - ll*5t 15 - a"** 35 - 6ki 65 - Bhi Over Qki Don't know, no answer, refused Average percentage served Total (209) i 100.0 90.3 2.0 1.2 .1* .4 1.2 k.^ 2.2 Type of Establishment Sales Volume Public Eating Places Institutions (32) Less Than ^0,000 C^s) $10,000- 39,999 (59) $1*0,000- 99,999 (40) $100,000 and Over (177) (67) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 92.9 2.3 • 5 ■5 .5 71.8 6*3 96.1* 3.6 89.9 l.k 91.5 2.2 2.1 85.1 2.7 2.7 1.1* 1.0 2.3 3.1 18.8 : 2.9 5.8 2.1 2.1 8.1 5.1^ 2.9 3-6 2.0 Establishments Serving in Other Ways None in other ways 1 - 14^ lu - 34* 35 - 61*^ 65 - 81*^ Over 81*^ Don't know, no answer, refused Average percentage served 45.1 2.1* 4.9 11.0 6.5 25.6 4.5 36.9 47.7 28.1 55.4 50.8 34.1 39.2 2.8 . 3.6 4.3 - 1.1* 4.7 6.3 8.9 5.8 2.1 2.7 10.7 12.5 7.1 7.2 19.1 12.2 7-0 3-1 3.6 4.3 10.6 8.1 21*. 8 31.2 21.1. 21.8 32.0 28.3 2.3 18.8 - 5.8 2.1 8.1 35.5 1*7.8 28.1* 30.3 1*8.3 1*2.1* Note: Percentages, other than average percentages, are based on total establishments Interviewed. Average percentages are computed by assigning the cases in any one of the six intervals to the mid- point of the Interval, and taking an average of all the cases. 22 Table 17 TYPES OF PORTIONS BOUGHT NOVEMBER, I958 According to Type of Establishment and Sales Volume Total Users of Portions Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Total (71) i 100. 0* 45-2 8.7 38.9 22.6 Type of Establishment Institutions Sales Volxiine Public Eating Places Less Than $to,ooo $i+0,000 and Over Cti) (30) (37) (34) i i i i 100.0 100.0 100.0 100.0 42.2 50.0 la.i 49.6 2.1 19.9 >*.•? 13.7 i^2.2 33.4 38.8 38.6 28.2 13-3 18.3 27.6 Table 18 qLIAHTITY OF PORTIONS BOUGHT IN NOVEMBER, 19?6 Average Number of Pounds Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Total All User Pounds Establishments Establishments l^,223 3,0 117-3 373 (b) 53-3 3,336 2.1* 107.6 2,1+3'* 1-7 135-2 (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. 23 Table 19 AMOUNT OF PORTIOHS BOUGHT BY ESTABLISHMEHTS, AS CCMPARED TO THE PREVIOUS YEAR According to Type of Establishment and Sales Volume Total Users of Portions Use more now Use about the same Use less now Type of Public Eating Places Establishment Institutions Sales Volume Total Less Than $1*0,000 $1*0,000 and Over (71) (Ul) (30) (37) (3"*) i i i i i 100.0 100.0 100.0 100.0 100.0 23.8 16.0 36.7 22.7 25.0 53.8 52.0 56.6 59-1 1*7.2 1.2 2.0 _ . 2.8 Don't know 20.0 28.0 6.7 18.2 22.2 No answer 1.2 2.0 2.8 24 Table 20 SATISFACTIOB AMD DISSATISFACTION WITH glALITY AMD CCHDITION OF PCBTIONS Total Purchases of Types of Portions, November, 1956 Satisfied Dissatisfied total (82) i 100.0 sa.9 1.1 Rote: VXgaieB are based oo total purchases of types of por- tions. Some establishments bought more than one type. Table Zl IS mi QUALITY OF PORTIONS BETTER THAH THAT OF OTHER FROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Say portions better Quality ■Paste better - tasty, lilce the flavor Uniform controlled serving - always same amDunt Ease of preparation - saves time, labor Firmer, don't break Don't know - no answer Portions poorer Break too easy Hot aa tasty - poor flavor, flat About the same Don't know Total (71) i 100.0 12. 5» 5.0 2-5 1.3 1.3 1.3 5.0 2^. 1.3 1.3 72.5 tDX e-5 ^Denotes that percentages might add to more than the total because of more than one reply to a question. 25 Table 22 ADVANTAGES OF USING PORTIONS Total UBers of Portions, November, 1958 Size of portions - uniform, controlled servings, the right size serving Convenience, ease of preparation - save labor, already prepared Fast, tlmesavlng - quicker to serve, prepare Economical - no waste Can control food cost better - know profit Attractive, eye appealing Customers like them Sanitary - cleaner, safer Taste better Ho bones *iality All others No advantages Don't know, no answer Total (71) i 100. 0» 56.3 1*7.5 23.8 22.5 21.3 5-0 2.5 2-5 2.5 1-3 1.3 5.0 2.5 1-3 Table 23 DISADVANTAGES OF USING PORTIONS Total Users of Portions Not economical - more expensive to buy Quality not as good - not always sure what's in them Portions wrong size - too small Lack flavor - not as tasty, sometimes dry Cannot be frozen - deteriorate rapidly when thawed All others No disadvantages Don't know, no answer Total (71) i 100.0* 6.3 3.8 3.8 1.3 r.3 10.0 76.3 2.5 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 26 Table 24 DO ESTABLISHMEinS THINK CUSTOMERS PREFER PORTIONS TO OTHER yROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Think customers like portions tetter Uniform controlled servings - always the same amount Customers order - seem to like them Faster quicker to serve - no waiting Attractive - eye appealing Good quality - choice fish Taste better - like flavor Don't know - no answer Think customers like portions less Customers don't order - ask for them All others Think customers like portions about the same Don't know Total (71) i 100.0 23.8* 15.0 5.0 2.5 2.5 2.5 1.2 1.2 2^* 1.2 1.2 45.0 21.2 7.5 ♦Denotes that percentages might add to more tiian the total because of more than one reply to a question. 27 Table 25 AVERAGE WEIGHT OF PORTIONS AND AVERAGE NUMBER OF SERVINGS PER PACKAGE Total users of portions, November, 1959 Avera^ weight of package of portions, in pounds Average number of servings per package Average weight of Individual servings, in ounces Average weight of individual portions, in ounces Note: Average weight of portions does not equal average weight of individual servings since some operators obtained more than one serv- ing from a portion, while other operators used more than one portion for a serving. 71 6.5 31-9 3-3 6.3 28 Table 26 SATISFACTION WITH THE SIZE OF PORTIONS IN A PACKAGE Total Users of Portions Satisfied Dissatisfied Don't know, no answer Itatal (n) i 100.0 93.7 1-3 5.0 Table 27 PERCENTAGE OF PORTIONS SERVED FRIED, BROILED, BAKED, AKD IB OTHER WATS According to Type of Establishment and Sales Volume Total Users of Portions Establishments Serving Fried None fried 1 - Iki 15 - 3^ 35 - 61.* 65 - SJtjt Over 84$ Average percentage served Tjrpe of Public Eating Places Establishment Institutions Sales Volume Total 'Less Than $40,000 $40,000 and Over (71) (41) (30) (37) (3h) i i i i i IQO.O 100.0 100.0 100.0 100.0 11.2 1.3 1.3 7-5 10.0 68.7 4.0 2.0 8.0 10.0 76.0 23.3 3.3 6.7 10.0 56.7 9.1 6.8 2.3 81.8 13.9 2.8 2.8 8.3 19.4 52.8 75.2 81.9 64.0 60.8 66.3 Establishments Serving Broiled None broiled 1 - 14* 15 - 31** 35 - 64* 65 - 84* Over 84* Average percentage served 86.2 66.0 86.7 93.2 T7.7 3.7 6.0 - 2.3 5.6 6.2 W) 10.0 4.5 8.3 1.3 - 3.3 2.8 1.3 2.0 - _ 2.6 1.3 2.0 - - 2.6 h.5 4.6 4.1 1.3 £.5 -39 Table 27 (Contd. ) (Continued) According to Type of Establishment and Sales Volume Total Users of Portions Establishments Serving Baked Hone baked 1 - llt^ 15 - S"** 35 - 61** 65 - Bhf, Over Bki Average percentage served Type of Public Eating Places Establishment Institutions Sales Volume Total Less Than $40,000 $UO,000 and Over (71) CD (30) (37) (31*) i i i i i 100.0 100.0 100.0 100.0 100.0 78.7 5.0 1.3 5.0 86.0 8.0 k'o 66.7 3-3 6.7 61.8 2.3 2.3 75.0 5.6 So 10.0 2.0 23-3 9.1 11.1 12.1* Jl.l* 25-7 W.k lU.8 Establishments Serving In Other Ways None in other «ays 98.7 96.0 lOO.O 1 - 14* - - - 15 - 3"** 1.3 2.0 - 35 -64* . - - 65 - 84* . - - Over 84* - - - Average percentage served 100.0 97.2 2.8 30 Table 28 DO ESTAHLISHMEHTS COCaC PORTIOHS WHILJE StILL FROZEN? Accortlng to Type of EstabliBhoent and Sales Volume Itotal Users of Portions les, cook while frozen Hb, do not cook irtille frozen Type of Establlslment Public Eating Places Institutions Sales Volume Total Less ^0,000 TSian and ^,000 Over (71) (41) (30) (37) (Jh) i i i i i 100.0 100.0 100.0 100.0 iOO.O 63.8 6li.0 63.3 61.V 66.T 36.2 *J.O 36.7 S8.6 -33-3 u Table 29 COST OF USIHG PORTIOHS. AS COHPAHED TO OTHER FROZEN FROCESSEB FISH AHP REASONS WHY PORTIONS ARE THOUGHT MORE OR LESS EXFEMSIVE Say portions more expensive — Price includes processing and packaging - preprepa- ration would tend to raise cost About the stime Don't knov No answer Total Total Users of Portions (71) i 100.0 15-0 12.5 Cost 16 more for amount of serving •-' 22 5* Portions less expensive — -| Less or no waste '„ Labor saving - requires no preparation 3-^ Uniform controlled servings '■ Can control food costs better - know your profit P-w floes further - more servings from package ^-5 Time saving No spoilage - can keep in freezer, can keep until ready to use 1.3 1.3 38.8 13.7 10.0 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 32 Table 30 WHEM ORDERING FORTIOHS FRCM SUPPLIERS, DO ESTABLISHMENTS SPECIFY THE KIND OF FISH? According to iType of Establishment and Sales Volume Total Users of Portions Specify kind 'of fish Do not specify kind -of ' fish Type of Public Eating Places Establishment Institutions Sales Volume Total Less Than $1*0,000 $i*0^000 and Over (71) (41) (30) (37) (34) i i i i i 100.0 100.0 100.0 100. D 100.0 76-2 90.0 53-3 79.5 T2.2 20.0 8.0 Uo.o .iO.5 J.9.5 Ho ansver r3.8 .£.0 6.7 .8.3 33 Table 31 WOULD THE ESTABLISHMENTS LIKE TO HAVE OTOER PORTION CONTROLLED SEA FOOD ITEMS NOT HOW AVAIIABLE? According to "Hype of Establishment and Sales Volume Total Users of Frozen Processed Sea Food Yes, would like other items No, would not like other Items Don't know No answer Total (288) i 100.0 5.1* 8U.7 8.1 1.8 Type of Establishment Institutions Sales Volume Public Eating Places Less Than $1*0,000 $1*0,000 and Over (232) (56) (159) (129) i i i. i 100.0 100.0 100.0 100.0 6.1 1.8 e.h i».i 83.1* 91.1 Slt.l 85.5 8.3 7.1 7.9 8.3 2.2 1.6 2.1 34 Table 32 REASONS ESTABLISHMENTS DID NOT BUY PORTIONS DURING NOVEMBER, 1958 Total Total Establiehmente Using Frozen Processed Sea Food, but Not Portions :5erve other types - perch, shrimp, halibut, etc., other types more popular Sell, serve little or no fish - no demand, calls for it Jse fresh fish - prefer fresh fish Poo expensive - cheaper to use fresh fish, cheajwr to prepare ourselves Prefer to prepare own - rather bread my own, do not like vay it must be cooked, prefer own methods Size of portions - prefer to cut own portions, want larger portions, get more with other kinds Oislike flavor - fresh fish has mcare flavor, no taste to portion controlled sea foods Quality not as good - doesn't meet our quality standards, can't tell what is in it No particular reason - just didn't Didn't know it was available Don't like them so wouldn't serve them Clompany makes the rules - policy against it Tust opened the restaurant - don't know what we will handle Not attractive - not eye appealing '\11 others lon't know, no answer (217) i 100.0* 89. 1 23.6 13. '^ 12.2 9.a 8.7 1^.3 3.9 3.1 2.8 1.2 .k WAS PBICE A REASON ESTABLISHMENTS DID NOT BUY PORTIONS? Total Nonusers Who Did Not Volunteer Price as a Reason Yes, price was a reason No, price vas not a reason No answer (192) i 100.0 h.9 91.5 3.6 5.5 1.2 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 35 Table 33 TYPES OF SUPPLIER PROVIPniG FROZEN PROCESSED SEA FOOD TO ESTABLISHMENTS According to Sales Volume Total Less Than ^0,000 $10,000- 39.999 $ltO,000- 99,999 $100,000 and Over Total Users of Frozen Processed Sea Food (288) (79) (80) (1*5) (81*) i i i 1 i 100. 0» 100.0 100.0 100.0 100.0 Sea food processors 3.6 3-0 3-3 - 6.5 Sea food wholesalers 39-5 23.2 34.1* '•5.3 58.7 Frozen food distributors 28.1 33. U 25.6 33-9 21.7 All other, grocery stores, supermarkets 25-7 37. U 31.1 18.9 12.0 No answer 3-9 3-0 5.6 1-9 '••S ♦Denotes that percentages might add to more than the total because of more than one reply to a questiaa. 36 Table 34 DISTAHCE OF ESTABLISHMENT FROM MAIH SUPPLIER OF FROZEH PROCESSED SEA FOOD According to Location Total Users of Frozen Processed Sea Food Less than 10 miles 10 - 50 miles 51 - 100 miles More than 100 miles Don't knov No ansver Out of In Central Central Business Business Total District District (288) (2U3) (U5) i i i 100.0 100.0 100.0 81.1 79.3. 92.0- 14.7 16.5 It.O •3 - 2.0 3.6 h.z - • 3 _ 2.0 37 Table 35 FRECjUENCY OF DELIVERIES OF FROZEN PROCESSED SEA FOOD According to Type of EBtatliehinent 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 (232) Establishment Institutions (56) Sales Volume Total Less Than $10,000 (79) $10,000- 39,999 (80) $1*0,000- 99,999 (45) $100,000 and Over (288) (8U) i i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 100.0 3.6 3.6 3.6 2.0 2.2 - ■ 8.7 15-5 17.6 5.3 6.1 15.6 21*. 5 20.6 50-9 5^.3 33.9 59.6 52.2 51.0 U0.2 11. U 10.1 17.9 9-1 13-3 3.8 16.3 9.6 8.3 16.1 12.1 7.8 9.*. 8.7 7.2 s."* 16. i 11.1 5.6 9.1* 3.3 Don't know, no answer 1.6 7.1 3-3 1.9 2.2 38 Table 36 CAM SUPPLIERS OF FROZEH PROCESSED SEA FOOD IMPROVE SERVICES TO ESTABLISHMEHTS? According to Sales Volume Total Users of Frozen Processed Sea Food Yes, can Improve services no, cannot Improve services Don't know No ansver Total Less Than $10,000 (79) $10,000- 39,999 (80) $40,000- 99,999 (1*5) $100,000 and Over (288) (84) i i i i i 100.0 100.0 100.0 100.0 100.0 4.8 2.0 2.2 9.1* 7.6 88.6 96.0 87.8 75-5 89.1 5.1 2.0 6.7 13-2 2.2 1.5 _ 3.3 1.9 1.1 39 Table 37 AMOUHT SPEHT FOR PR0ZE3) PROCESSED SEA FOOD DURING PRECEDING TWELVE MOUTHS According to Type of Eatabllshnient and Sales Volume Total Users of Frozen Processed Sea Food Spent under ^250 $250 - U99 $500 - 999 $1,000 - 2,1*99 $2,500 - '♦,999 $5,000 - 9,999 $10,000 - 14,999 $15,000 - 29,999 $30,000 - 1*9,999 $50,000 - 99,999 $100,000 and over Total (288) i 100.0 Ul.7 15-5 17-1 15.0 2.7 1.1 1.1 .5 • 5 .5 Type of EstabllBhment Institutions (56) Sales Volume Public Eating Places Less Than $10,000 (79) $10,000- 39,99? (80) $40,000- 99,999 (45) $100,000 and Over (232) (84) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 44.5 15. 1* 17.3 13.6 24.0 16.0 16.0 24.0 74.2 15.5 6.9 40.4 17.3 23.1 19.2 31.3 15.6 28.1 15.6 8.9 13.4 15.6 28.9 3.T .6 8.0 4.0 4.0 3"l» : 6.3 3.1 13.4 4.4 4.4 .6 .6 4.0 - - - S.2 2.2 2.2 40 Table 38 FROFITABILrrY TO ESTABLISHMENTS OF FROZEN PHOCESSED SEA FOOD AMD OTHER HIGH PROTEIN FOODS According to Sales Volume and Type of Establishment Total Users of Frozen Processed Sea Food Say sea food more profitable than other high protein foods Say meat (unspecified) more profitable than sea food Say beef more profitable than sea food Say all foods the same in profitability Say eggs more profitable than sea food Say miscellaneous other foods more profitable than sea food Nonprofit establishments Don't know No answer Total (288) i 100.0* 28.4 16.5 3-3 3-0 3.0 15.0 25-7 3-6 Type of Public Eating Places Establishment Institutions (56) Sales Volume Less Than $10,000 (79) $10,000- 39,999 (80) $40,000- 99,999 (.1*3) $100,000 and Over (232) (84) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 32.7 19-'* 4.0 3.6 3.6 6.1 30.9 1*.3 7-1 l.f 9-3 32.3 28.9 26.4 25.0 16.2 18.9 24.5 9.8 1.0 1.1 3.8 7-6 2.0 4.4 3.8 2.2 - 5.6 3.6 3-3 3.0 7.8 3.8 6.5 8.1 13-3 15.1 23.9 31.3 23.3 24.5 22.8 6.1 2.2 1.9 3-3 ♦Denotes that percentages might add to more than the totai because of more than one reply to a question. 41 Tabje 39 DO THE ESTABLISBMEirrS KNOW THEY CAH BUY GOVERMMEITT IHSPECTED OR GRADED FROZEN PROCESSED SEA FOOD? According to Type of Establishment Total Users of Frozen Processed Sea Food Yes, know they can Ho, do not knov they can Total (£88) i 100.0 68.6 31. >» Public Eating Places Institutions (232) (56) i i 100.0 100.0 65.5 83.9 31*. 5 16.1 Table 40 DO THE ESTABLISHMENTS BUY GOVERWMENT 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 Ro, do not buy Total Public Eating Places Institutions (201*) (157) (U?) i i i 100.0 100.0 100.0 89.1 89.6 87.2 1-3 1.1 2.1 No answer 9.6 9.3 10.7 42 Table 41 KEASONS ESTABLISHMENTS HOY GOVERJJMENT INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD According to Type or Establishment Total Purchasers of Government Inspected or Graded Sea Food Government Inspected foods are safe - pure, fresh, clean, no germs or disease Only type available - it's all inspected, that's what supplier carries Best quality - use better products, more uniform quality Easy to handle - easy to serve, ready to cook, portion controlled More economical Prefer Government inspected - wouldn't buy any other Company demands that It's bought Public demands it All others Dor't know, no answer Total Public Eating Places Institutions (IS3) . (li^) ("•D ■ i i i 100.0* 100.0 100.0 35.6 36.2 31*. 1 33.8 35.0 29-3 30 A 28.8 36.6 5-9 6.7 2.4 ^.9 5.5 2.k ■ 2.0 ■2.0 1.0 1.8 1.2 1.2 2.4 4.9 1.0 1.2 - k.9 It. 3 7.3 ♦Denotes that percentages might add to more thaii the total because of more than one reply to a question. 43 TaUe 42 HAS GOVERHMEHT INSPECTIOK AFFETTED THE AMOUNT OF FROZEN PROCESSED SEA FOOD BOUGHT BY TEE ESTABLISHMENT? According to Type of Establi3hment Total Users of Cksvemment Inspected Frozen Processed Sea Food Buy more Buy about the same Buy less Total Public Eating Places Institutions (183) (142) C*!) i i i 100.0 100.0 100.0 5.^ 5.5 k.9 81.4 83. !♦ 73.2 Don't luov Ho answer 12.7 .5 11.1 19-5 2.1* 44 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 Pood Was Available Say they would buy more Say they would buy less About the same Don't know No answer Total (8J.) i 100.0 6.7 69.5 i&i 5.7 Table 44 PREVIOUS USE OF FROZEM PROCESSED SEA. FOOD BY HONUSERS AND REASONS FOR STOPPING USE OR FOR NEVER USIHG According to Type of Establishment and Sales Volume Total Nonusers of Frozen Processed Sea Food Have served frozen processed sea food before Lacked flavor - own prepared fish has better flavor No deman-' - didn't sell enough, no volume, customers prefer other foods Prefer to serve fresh fish More expensive than other forms of fish No storage All others Have not served frozen processed sea food before Sell little or no fish - no demand, call for it. not in that business Use fresh fish - prefer to serve fresh fish, fresh fish available all year Like taste, freshness of fresh fish - don't trust frozen food, fresh fish tastes better, some frozen is kept too long No storage facilities - no freezer Too expensive - cheaper to use fresh, prepare ourselves Unable to handle preparation - no equipment, not enough room, no time, would need extra help Just opened, don't know lAat I'll sell All others Don't know, no answer Don't know No answer Total (883) Type of Public Eating Establishment Less Than $10,000 (508) $10,000- 39,999 $1(0,000- 99,999 $100,000 and Over (8l8) (65) (21"*) (75) (86) i i i i i i i 100.0 100,0 100.0 100.0 100.0 100.0 100.0 6.8» 5.6 26.2 M LI 6J_ 8.7 1-9 1.9 1.5 1.1 2.3 - 6.8 1.5 .7 .7 • 3 2.3 1.6 .8 .8 .3 .9 21*. 6 1.8 • 5 .6 .2 2.6 1.9 1.1 1.9 2.2 2.? k.k 1.9 1.9 92.0* 93.9 61.5 92.9 91.2 1.0 12.3 • 8 1.5 92.2 1.1 88.it 1(6.7 1(8.9 13.6 5l(.9 37-5 31.1 35.0 2lt.5 25-3 12.3 23-2 24.1 3^.4 _ 21*. 3 10.9 6.3 5 5 11.0 6.1 5.6 9.2 9.2 k.6 75 6.7 16.1 7.3 -6.9 18.9 2.2 6.7 11.7 6.8 2.0 .7 1.7 2.6 1.9 .6 .8 1.9 3.1 1.5 15. 1( 13.8 1.5 .5 1.1 2.1 3.4 1-9 3.3 1.1 2.9 1.0 1.9 8.7 1.0 1.9 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 45 Table 45 DO ESTABLISHMEHTS HAVE COLD STORAGE FACILITIES FOR KEEPING FROZEN PROCESSED SEA FOOD? According to Type of Establishment and Sales Voliime Type of Establishment Total Establishments Yes, have cold storage facilities No, do not have cold storage facilities No answers Total (1171) i 100.0 61.8 38.0 Public Restaurants Schools, Plants Hospitals, Welfare Establishments All others (9U9) (77) {kh) (101) t i. i. i. 100.0 100.0 100.0 100.0 62.8 1*8.1 81.8 ^k.o 36.9 51-9 18.2 46.0 Sales Volume Less $100,000 Than $10,000- $40,000- and $10,000 39,999 (294) 99,999 , (120) Over (587) (170) i i i i 100.0 100.0 100.0 100.0 51*. 7 61.3 75-5 79-0 1*4.9 38.7 24.5 21.0 .4 Average capacity, in cubic feet 41.5 38.2 (a) (a) 1*1-3 17-7 24.5 70.5 110.1 (a) Too few cases to compute an average. 46 Table 46 DO ESTABLISHMENTS HAVE CPU STORAGE FACILITIES FOR KEEPING FBOZEM 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 (883) i 100.0 53.1 W.6 Users Not Using Nonusers Frozen of Processed gea Food Sea Food i i 22.0 78.0 10.2 1*2.9 11.8 3it.e Mo answer -3 .3 47 DISTRIBUTION OF SAMPLE