FROZEN PROCESSED FISH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES Omaha , Nebraska UNITED STATES DEPARTMENT OF THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES WASHINGTON 25, D. C. CIRCULAR 74 United States Department of the Interior, Fred A. Seaton, Secretary Fish and Wildlife Service, Arnie J. Suomela, Commissioner Bureau of Commercial Fisheries, Donald L, McKernan, Director INSTITUTIONS AND PUBLIC EATING PLACES are among the best of all potential markets for frozen fishery products. In recognition of this, a survey was undertaken to obtain information on the consumption of frozen processed fish and shellfish in these establishments. This study was conducted in ten selected cities by Crossley, S-D Surveys, Inc, , of New York City in order to obtain information which could be used by the fishing industry to increase consumer demand for fishery products. The data obtained for each city as a result of this survey, together with an explanation of the methods and procedures used, are published in a series as follows: Circular 66 - Survey Methods and Procedures Circular 67 - Atlanta, Georgia Circular 68 - Chicago, Illinois Circular 69 - Cleveland, Ohio Circular 70 - Denver, Colorado Circular 71 - Houston, Texas Circular 72 - Los Angeles, California Circular 73 - New York, New York Circular 74 - Omaha, Nebraska Circular 75 - Portland, Oregon Circular 76 - Springfield, Massachusetts This project was financed from funds provided by the Saltonstall-Kennedy Act to increase production and markets for the domestic fishing industry. These publications are available upon request from the Director, Bureau of Commercial Fisheries, U, S. Department of the Interior, Washington 25, D. C. FROZEN PROCESSED FISH AND SHELLFISH CONSUMPTION IN INSTITUTIONS AND PUBLIC EATING PLACES OMAHA, NEBRASKA Prepared in the Division of Industrial Research and Services Branch of Market Development CIRCULAR 74 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 ?......... o 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 and Dissatisfaction with Quality and Condition of Frozen Processed Fish , 10 7 Package Sizes of Frozen Processed Fish Bought in November, 1958 aind Average Number of Servings Per Pound ,. 11 - 12 8 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Fish Packages 13 9 Percentage of Frozen Processed Fish Served Fried, Broiled, Baked, and in Other Ways ^3 10 Frozen Processed Shellfish Bought in November, 1958 How Processed Before Purchase 14 11 Quantity of Frozen Processed Shellfish Bought in November, 1958...,. , 14 Table Page 12 Satisfaction or Dissatisfaction with Prepreparation of Frozen Processed Shellfish 15 13 Satisfaction and Dissatisfaction with Quality and Condition of Frozen Processed Shellfish j^g 14 Package Sizes of Frozen Processed Shellfish Bought in November, 1958 and Average Number of Servings Per Pound 16 15 Satisfaction and Dissatisfaction with Types and Sizes of Frozen Processed Shellfish Packages 17 16 Percentage of Frozen Processed Shellfish Served Fried, Broiled, Baked and in Other Ways j^Y 17 Types of Portions Bought in November, 1958 iq 18 Quantity of Portions Bought in November , 1958 ^q 19 Amount of Portions Bought by Establishments, as Compared to the Previous Year 19 20 Satisfaction and Dissatisfaction with Quality and Condition of Portions ]^g 21 Is the Quality of Portions Better than that of other Frozen Processed Fish - For What Reasons ? 20 22 Advantages of Using Portions 20 23 Disadvantages of Using Portions 21 24 Do Establishments Think Customers Prefer Portions to Other Frozen Processed Fish - For What Reasons ? 21 Table Page 25 Average Weight of Portions and Average Number of Servings Per Package 22 26 Satisfaction with the Size of Portions in a Package 22 27 Percentage of Portions Served Fried, Broiled, Baked, and in Other Ways , 23 28 Do Establishments Cook Portions While Still Frozen? 24 29 Cost of Using Portions, as Compared to Other Frozen Processed Fish and Reasons Why Portions are Thought More or Less Expensive. 24 30 When Ordering Portions from Suppliers, Do Establishments Specify the Kind of Fish? , 25 31 Would the Establishments Like to Have Other Portion Controlled Sea Food Items Not Now Available ? 25 32 Reasons Establishments Did Not Buy Portions During November, 1958 , 26 32 Was Price A Reason Establishments Did Not Buy Portions ? 26 33 Types of Supplier Providing Frozen Processed Sea Food to Establishments 27 34 Distance of Establishment from Main Supplier of Frozen Processed Sea Food 28 35 Frequency of Deliveries of Frozen Processed Sea Food 29 36 Can Suppliers of Frozen Processed Sea Food Improve Services to Establishments ? 30 Table P^ge 37 Amount Spent for Frozen Processed Sea Food During Preceding Twelve Months 31 38 Profitability to Establishments of Frozen Processed Sea Food and Other High Protein Foods 32 39 Do the Establishments Know they can buy Government Inspected or Graded Frozen Processed Sea Food? 33 40 Do the Establishments Buy Government Inspected or Graded Frozen Processed Sea Food ? 33 41 Reasons Establishments Buy Government Inspected or Graded Frozen Processed Sea Food . 34 42 Has Government Inspection Affected the Amount of Frozeri Processed Sea Food Bought by the Establishments? ^^ 43 If Government Inspected or Graded Frozen Processed Sea Food were Available Would the Establishment Buy More or Less ? • 36 Previous Use of Frozen Processed Sea Food by Nonusers amd Reasons for Stopping Use or for Never Using 45 Do Establishments Have Cold Storage Facilities for Keeping Frozen Processed Sea Food? According to Type of Establishment and 44 46 Sales Volume 37 According to Nonusers of Sea Food and Users Not Using Frozen Processed Sea Food 38 Table Page DISTRIBUTION OF SAMPLE a Total Receipts from Meals Served During 1957 or Last Fiscal Year 39 b Amount Establishments Spent for Food During Previous Twelve Months 4Q c Percentage of Total Operating Cost Spent for Food in Previous Twelve Months 41 d Average Number of Meals Served by Establishments 42 e Average Price Per Meal Served 43 f Number of Regular Employees Engaged in Preparing and Serving Food. 44 g Seating Capacity of Establishments 44 h Number of Days of the Week on Which Establishments Serve Meals 45 i Percentage of Establishments Serving Specialized Types of Food 46 SUMMARY OF FINDINGS (Omaha) A. Use of Frozen Processed Sea Food (Tables 1, g) Hine tenths of all the establishments in Omaha 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-eight per cent of all the establishments said they had bought frozen processed fish in November, 1958; 32 per cent said they had bought frozen pro- cessed shellfish; and 27 per cent said they had bought portions ■ Among institutions (such as schools and hospitals), the incidence of use of frozen processed sea food was greater than among public eating places. Omaha ranked first among the ten cities of the survey, in terms of the percentage of all establishments buying frozen processed sea food. B. Frozen Processed Fish - Purchases, Attitudes, and Practices 1. Purchases: Species and Amount of Pre- preparation (Tables 3, **) More than two fifths of the users of frozen processed fish bought haddock fillets during November, 1958- This was the most popular of the frozen processed fish items served in the area. Haddock fillet was also the leader, in terms of total quantity purchased. Ocean perch fillet was the second most popular item in the city. Codfish fillets and halibut fillets were bought by many Omaha establish- ments . HEiddock fillets were bought in large quanti- ties by many establishments in Atlanta, Cleveland, and Springfield; while ocean perch fillets were bought widely and In substantial quantities In the Southern and Middle Western cities included in the survey. Attitudes Toward Prepreparation and Quality Eind Condition of Fish (Tables 3, "5T A great majority of Omaha purchasers were sat- isfied with the present prepreparation of fish, £ind 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) Omaha establishments most typically bought frozen processed fish in 5 pound packages. Methods of Preparing and Serving Fish (Table 9) Frying was the most popular method of preparing fish among Omaha establishments. The average establishment served 53 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 preparation in Omaha. The average establishment served 33 per cent baked. Frozen Processed Shellfish Attitudes, and Practices Purchases, 1 . Purchases: Species and Type of Pre- preparation (Tables 10, 11) Almost half of the shellfish users In Omaha bought breaded shrimp in November, 1958. Many establishments in Omaha bought raw shrimp, which was the leader in terms of total quantity pur- chased. Raw lobster and raw oysters were also popular purchases in Omaha. Breaded shrimp and raw shrimp 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 general] true for the other cities in the survey. 3. Packaging of Shellfish (Tables lU, 15) Leading shellfish items were frequently bought in 5 pound packages in Omaha. h. Methods of Preparing and Serving Shellfish (Table IbJ Frying was the most popular way of preparing shellfish in Omaha. The typical establishment served almost two thirds of its shellfish fried. As with fish, frying was the leading method of preparing shellfish in all ten cities of the study. Portion Controlled Sea Food - Purchases, 1 . Purchases: Type of Prepreparation (Tables 1, 17, 10, 19) More than a fourth of all the establishments in Omaha bought portions during November, 1958. Omaha ranked first among the ten cities, in percentage of establishments buying portions. In Omaha, portions were most widely bought uncooked and breaded; Eind the quantity pur- chased was much greater than that of any other type of prepreparation. More than half of the purchasers of portions said that they were currently biiylng about the same amount of portions as the year before. A quarter of the purchasers said they were buying more, and 9 per cent said they were buying less. 2. Attitudes Toward Portions (Tables 20, 21 22, 23, 21*) All of the purchasers of portions interviewed in Omaha said they were satisfied with the quality and condition of portions. About one seventh of the users of portions said they thought the quality of portions was better than that of other frozen processed fish. Al- most 70 per cent rated the quality as about the same, while 3 per cent considered the quality poorer . Major advantages citled for portions Included: Convenience, ease of preparation Fast, tlmesavlng Size of portions, uniform portions Economy, no waste i of Users Citing 67 51 36 15 Only a tenth of the users specified some disadvan- tage to using portions. Users of portions generally thought their cus- tomers liked portions as well as other types of frozen processed fish. Fewer than 6 per cent said that their customers liked portions less than other types of frozen processed sea food. 3- Packaging of Portions .Table 25, 26) Omaha j 'irchasers tended to buy portions in smaller packages than purchasers In other cities. The average weight of a package of portions for the city was h.k pounds. They also tended to buy Individual portions of smaller size. The average weight of an Individual portion was 3-0 ounces . The great majority of the establishments said they were satisfied with the size of portions in the packages. h. Methods of Preparing and Serving Portions (Tables 27, 28) Frying was the most widely used method of pre- paring and serving portions in Omaha, with 87 per cent of the establishments serving them this way. The average establishment served 79 per cent of its portidns 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 Omaha, the average establishment served 15 per cent baked. More than nine tenths of the Omaha establish- ments using portions cooked them while frozen. 5. Cost of Using Portions (Table 29) Only 8 per cent 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. 6. Miscellaneous Findings About Portions (Tables 30, 31) A heavy majority of Omaha establishments 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. 7. Nonusers of Portions (Table 32) Establishments which used frozen processed sea food, but not portions, gave a number of rea- sons for not buying portions: they served other types of fish, the size of the portions was not suitable, they sold compartively little fish. E. Suppliers of Frozen Processed Sea Food (Tables 33, 3'*, 3^, 36T Establishments in Omaha 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 supplied 79 per cent of the estab- lishments, while frozen food distributors accounted for another lit per cent. Main suppliers were located less than 10 miles from the establishment, in 90 per cent of the cases. In more than half the cases, deliveries were made once a week. Only a small fraction of t' e purchasers said they could think of ways in which the suppliers could improve their services. Expenditures for Frozen Processed Sea Food; Its Profitability (Table 37, W More than half of the establishments reporting in Omaha said that they spent less than $250 for frozen processed sea food during the preceding twelve months. The high- est figure reported fell between $30,000 and $1*9,999. The median came at $226. Three fourths of the profit-making establishments which expressed an opinion, considered frozen processed sea food more profitable than other high protein foods. Government Inspection of Frozen Processed Sea Food - Awajeness, Effect, and Attitudes (Tables 39, '*0, n, k2) More than three fourths of the establishments in Omaha 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 same amount, or that they did not know. Of the establishments aware that they could buy Government inspected or ji^aded sea food, almost all h^d bought some. When purchasers were asked if the inspection had affected the amount of frozen processed sea food which they bought, k per cent said the in- spection nad caused them to buy more. H. Honusers of Frozen Processed Sea Food; Cold Storage Facilities (Tables 43, U^, k'y) A large majority of nonusers in Omaha said they had never bought frozen processed sea food. Many of the establish- ments said they used little or no fish. Findings regarding cold storage facilities among nonusers in Omaha may be summarized as follows: Total Nonusers of Frozen Processed Sea Food 100 Have cold storage facilities 60 Don't use sea food at all 22 Use sea food, but not frozen processed sea food 38 No cold storage facilities 1*0 DETAILED FINDINGS Table 1 DID THE ESTABLISHMENT BUY SEA FOOD IN THE PRECEDING TWELVE MOUTHS? According to Type of Establishment and Sales Volume Total Establishments Yes, bought sea food Botight frozen processed sea food Bought frozen processed fish Bought frozen processed shellfish Bought portions Type of Public Eating Places Establishment Institutions Sales Volume Total Less Than |10,000 $10,000- 39,999 $40,000 and Over (ITM (81) (93) (69) (''9) (56) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 90.5 86.8 97.9 83.9 95.8 95.3 73.1 1*7.6 31.6 27.3 64.8 36.3 35-7 24.2 89.2 69-9 23.7 33-3 60.2 29.7 21.2 25.4 77.8 44.4 20.8 30.6 87.1 75.3 55.3 27.1 No, did not buy sea food 9.5 13.2 2.1 16.1 4,2 '♦.7 Table 2 DID THE ESTABLISHMEHT BUY FROZEM PROCESSED SEA FOOD IM THE PRECEDING TWELVE MOM'HS? According to lype of Establishment and Sales Voliome Total Establishments Purchasing Sea Food in Preceding 12 Months Yes, bought frozen processed sea food No, did not buy frozen sea food Type of Public Establishment Sales Volume Less $40,000 Eating Than $10, 000- and Total Places Institutions $10,000 39,999 Over (160) (69) (91) (61) {^6) (53) i ^ i i i i 100.0 100.0 100.0 100.0 100.0 100.0 80.7 7U.7 91.2 71.7 81.2 91.4 19-3 25-3 8.8 28.3 18.8 8.6 Table 3 FROZEN PROCESSED FISH BOUGHT IM NOVEMBER, 1958 - HOW PROCESSED BEFORE PURCHASE According to Sales Voliime ■ Total Users of Frozen Processed Fish Buffalo Cooked and breaded Catfish Fillets Raw Cod Breaded Fillets Steaks Rav F lounder Fillets Rav Haddock Breaded Fillets Steaks Pieces Raw Halibut Fillets Steaks Raw lAke Perch Fillets Less $1(0,000 Than and Total $1)0,000 Over !.9h) (52) (1.2) i i i 100. 0» 100.0 100.0 .8 1.5 - 7.6 13.0 h.3 10.9 26.6 .8 29.8 .8 1.5 20.9 39.1 1.6 1.5 - 3.1 3.1 1.5 1.5 1*.7 3.1 3.1 1*1.2 U.6 .8 31.3 6.3 51.6 9.k 1.6 3.1 3.0 3.1 ?5.2 19.8 7.6 29.9 6.0 20.3 31*. ii 15.6 Total Less $1*0,000 Than and $1*0,000 Over Ocean Perch Finest Steaks Raw Pike Raw Pollock Fillets Redfish Steaks Fillets Steaks Raw Sole Fillets Trout Raw Vfhitefish Fillets Whiting Fillets Steaks Raw 31.3 .8 1.5 3.1 1.5 31.3 3.1 3.1 - 6.3 .8 1.5 - .8 - 1.6 2.3 9.9 9.2 3.0 1.5 l*.5 1.6 18.8 11*. 1 3.1 I..5 1.6 8.1* 16.1* - 2.3 - lt.7 3.1 .8 1.5 6.0 1.5 3.0 - .8 1.6 ♦ Denotes that percentages might add to more than the total because of more than one reply to a question. TaUe 4 ^AHTITY OF raOZEM PROCESSED FISH BOUCTT IN HOVEMBER, I958 Buffalo Cooked and breaded Catfish FiUets Raw Cod Breaded Fillets Steaks Raw Flounder Fillets Raw Haddock Breaded Fillets Steaks Pieces Raw Halibut Fillets Steaks Raw Tflke Perch Fillets Total Pounds 10 Average Number of Pounds All User Establishments Establishments Average Nximber of Pounds (a) 10.0 620 2-3 62.0 910 3.3 53-5 10 (a) 10.0 3,311 (a) (a) 12.0 84.9 81 (a) (b) 20.2 IU5 3,767 120 60 20 .5 13-7 (b) 36.3 69.8 20.0 60.0 5.0 1,766 1,659 1,136 6.k 6.1 i*.l 53-5 63.8 113-6 40 (b) 1*0.0 Ocean Perch Fillets Steaks Raw Pike Raw Pollock Fillets Redfish Steaks Salmon Fillets Steaks Raw Sole Fillets Trout Raw Whitefish Fillets Whiting Fillets Steaks Raw Total All User Pounds Establishments Establishments 1,849 30 (a) y 45.1 30.0 172 .6 43.0 2l» (b) 24.0 45 (D) 45. Q 40 1,214 840 (b) 4.4 3-1 13-3 93-4 70.0 360 1.3 90.0 891 3-2 81.0 180 ■ 7 60.0 158 2 620 .6 (a) 2.3 39-5 2.0 310.0 (a) Purchases were not reported in quantities large enough to compute meaningful figures. (b) LesB than half a pound. Table 5 SATISFACTION OF DISSATISFACTION WITH PREFREPARATION OF FROZEN PROCESSED FISH Total Users (1) 100.0 Total Purchases of Catfish Prefer more prepreparation of catfish Prefer less prepreparation of catfish Prefer preprepatration as It is 92-6 Ho answer 7-4 Total Purchases of Cod 100.0 Prefer more prepreparation of cod 2-3 Prefer less prepreparation of cod Prefer prepreparation as it Is 90-7 No answer 7-0 Total Purchases of Haddock lOO.O Prefer more prepreparation of haddock U.3 Prefer less prepreparation of haddock l.k Prefer prepreparation as it is 95*6 No answer o.f Total Purchases of Halibut Prefer more prepreparation of halibut Prefer less prepreparation of halibut Prefer prepreparation as it is No answer Total Purchases of Ocean Perch Prefer more prepreparation of ocean perch Prefer less prepreparation of ocean perch Prefer prepreparation as it is No answer Total Purchases of Salmon Prefer more prepreparation of salmon Prefer less prepreparation of salmon Prefer prepreparation as it it No answer (l) The percentages shown in the body of the table are computed on the total number of purchases of each species of fish. Many users bought more than one species. Some establishments also bought a species prepared in two different ways. For example, haddock fillets and haddock steaks. This was coimted as two purchases of the species. Because purchases of many species were few In number, the species are not Included in the table. 10 Total Users JiL 100.0 2-9 87.0 10.1 ICJ.O 2-3 86.1. 6.8 62.1 17-8 Table 6 SATISFACTION AMD DISSATISFACTION WITH QfUALITY AND CONDITIOM OF FROZEN PROCESSED FISH Total Users of Frozen Processed Fish, November^ 1956 Satisfied Dissatisfied Total (94) 100.0 92.4 7.6 Table 7 PACKAGE SIZES OF FROZEM PROCESSED FISH BOUGHT IK MOVEMBER, 1958 AND AVERAGE NUMBER OF SERVINGS PER POUND(l) Total Total Pxirchasers of Cod Fillets 100.0 1 pound packages 2 pound packages 3 pound packages 5 pound packages 8 pound packages Average number of servings per pound Total Purchasers of Haddock Fillets 1 pound packages 2 pound packages 3 pound packages 5 pound packages 6 pound packages 10 pound packages 1*5 pound packages Average number of servings per pound 12 .8 10, ■ 3 2, .6 71. .7 2, .6 3.^^ 100.0 12.8 1.9 1.9 68.5 1.9 11.1 1.9 3.1 Total Purchasers of Halibut Fillets 1 pound packages 2 pound packages 3 pound packages 5 pound packages 6 pound packages 10 pound packages kO pound packages 1*5 pound packages Average number of servings per pound Total 100.0 21.3 3.0 3.0 57.6 3.0 3.0 3.0 6.1 3.7 (l) 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 fish, preprepared in one manner. 11 Table 7 (Contd. ) PACKAGE SIZES OF FROZEN PROCESSED FISH BOUGHT IH NOVEMBER, 19$ 8 AMD AVERAGE NUMBER OF SERVIMGS PER POUHD(l) Total Total Total Purchasers of Halibut Steaks Packages less than 1 pound 5 pound packages 10 pound packages 12 pound packages 15 pound packages No answer Average number of servings per pound 100.0 3.9 30.7 30.7 11.5 3.9 19.3 2.7 Total Purchasers of Ocean Perch Fillets 1 pound packages 2 pound packages 5 pound packages 10 pound packages 15 pound packages Average number of servings per pound 100.0 22.0 2.k 63.4 1^.9 7.3 3.2 (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 fish, preprepared in one manner. 12 TaUe 8 SATISFACTION AND DISSATISFACTIOK WITE TYFES AND SIZES OF FROZEN PROCESSED FISH PACKAGES Total Users of Frozen Processed Fish) November, 1956 Satisfied Dissatisfied Total (94) i 100.0 96.2 3.8 Table 9 PERCKMTAGE OF FROZEN PROCESSED FISH SERVED FRIED, BROILED, BAKED, AND W OTiffiR WAYS According to Sales Volume Total Users of Frozen Processed Fish Establishments Serving Fried None fried 1 - iki 15 - 3H 35 - 6ki 65 - 8hi Over 845t Average percentage served Establlsbmpnts Serving Broiled None broiled 1 - iki 15 - 3"** 35 - 6kf, 65 - Ski, Over 8ki Average percentage served Establishments Serving Baked None baked 1 - Iki, 15 - ^hi 35 - 6ki 65 - dkf, Over 845t Average percentage served Establishments Serving in Other Ways None in other ways 1 - iki 15 - 3**? 35 - 6h'% 65 - Swf, Over 85^ Average percentage served 13 Total Less Than $10,000 $10,000- 39,999 $40,000 and Over (91*) (28) (21.) (kz) i i i i 100.0 100.0 100.0 100.0 27.5 1.5 6.9 16.8 k.6 1)2.7 25-7 2.9 8.6 62.8 3k. k 3.1 62.5 25.0 3-1 12.5 28.1 9.k 21.9 53.1 63.1 59-k kk.k 78.6 6.1 6.1 6.9 94.3 5.7 100.0 59-3 9.k 12.5 lU.l 2.3 7-5 2.3 2.5 .4 4.7 15.1 45.8 62.8 59.4 29.6 5.3 - 3-1 9.4 9.2 - - 18.8 13.0 8.6 3.1 20.3 2.3 2.9 - 31 24.4 25.7 34.4 18.8 33-4 30.2 33-6 35.0 96.1 97.1 100.0 93-7 .8 2.9 - - 4.7 1.6 4.9 Table 10 FROZEN PROCESSED SHELLFISH BOUGHT IN NOVEMBER, 19^8 HOW PROCESSED BEFORE PURCHASE Total Users of Frozen Processed Shellfish Crabs Cooked Raw; whole Lobster Cleaned and deheaded tails Raw; whole, clean Oysters Raw; clean Scallops Breaded Raw; clean, shelled Shrimp Breaded Deheaded, raw in shell Raw; clean, deheaded, shelled and deveined Total (50) 100.0* 6.9 9.2 27-6 19.5 10.3 17.2 U7.1 2.3 37.9 Table 11 aUAJJTITY OF FROZEN PROCESSED SHELLFISH BOUGHT IN NOVEMBER, 19^8 Average Number of Pounds Cooked Raw; whole Cleaned and deheaded tails Raw; whole, clean Oysters Raw; clean Scallops Breaded Raw ; c lean , she lied Shrimp Breaded Deheaded, raw in shell Raw; clean, deheaded, shelled and deveined Total Pounds All Establishments User Establishments (a) 180 .7 30.0 560 3,197 2.0 11.6 70.0 133.2 770 536 798 2,075 1,500 8,1*81 2.8 1.9 2.9 7.5 5.5 30.8 (a) Purchases were not reported in quantities large enough to compute meaningful figures. ■•5.3 59.6 53.2 50.6 750.0 257-0 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. Table 12 SATISFACTION OR DISSATISFACTION WITH PREPREPARATION OF FROZEN PROCESSED SHELLFISH Total Purchases of Lobster Prefer more prepreparation of lobster Prefer less prepreparation of lobster Prefer prepreparation as it is No answer Total Purchases of Scallops Prefer more prepreparation of scallops Prefer less prepreparation of scallops Prefer prepreparation as it is No answer Total Users (1) 100.0 90.6 9.!^ 100.0 87.5 12.5 Total Purchases of Shrimp Prefer more prepreparation of shrimp Prefer less prepreparation of shrimp Prefer prepreparation as it is Ho answer Total Users i ICC.O 1.3 94.8 3-9 (1) 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. 15 Table 13 SATISFACTION AMD DISSATISFACTION WITH tjJALUn AND CONDITION OF FROZEN PROCESSED SHELLFISH Total Users of Frozen Processed Shellfish, November, 1956 Satisfied Dissatisfied Total (50) i 100.0 96.7 3-3 Table 14 PACKAGE SI2g:S OF FROZEN PROCESSED SHELLFISH BOUGHT IN NOVEMBER, 1958 AND AVERAGE NUMBER OF SERVINGS PER POUND(I) Total Total Purchasers of Lobster - Raw 100.0 Packages less than 1 pound 12.5 5 pound packages 16.7 25 pound packages 37.5 30 pound packages 12.5 32 poimd packages 12.5 No answer 8.3 Total Total Purchasers Of Shgil4> *_ Raw 100.0 Average number of servings per pound lA Packages less than 1 pound 1 pound packages 2 pound packages 3 pound packages 5 pound packages 50 pound packages and over Average number of servings per pound Total Purchasers of Shrimp - Breaded Packages less than 1 pound 19.5 2 pound packages 19-5 3 pound packages 26.8 U pound packages "^.9 5 pound packages 29.3 Average number of servings per pound 2-9 (l) The table shows figures for those species and types of preprepeu*atlon 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. 16 3.0 3-0 12.1 9.1 60.7 12.1 2.8 Table 15 SATISFACTION AND DISSATISFACTIOK WITH TYPES AND SI2ES OF FROZEN PROCESSED SHKT.I.FISH PACKAGES Total Users of Frozen Processed Shellfish Satisfied Dissatisfied Don ' t know Total (50) i 100.0 95-5 1.1 Table 16 PERCKMTACg OF FROZEB PROCESSED SHELLFISH SERVED FRIED, BROILED, BAKED, AND IN CffHER WAYS Total Users of Frozen Processed Shellfish Establiahments Serving Fried None fried 1 - Iki 15 - 3H 35 - 6U* 65 - Ski Over Sl*^ Average percentage served Establishments Serving Broiled None broiled 1 - 14* 15 - 3"** 35 - 6hi 65 - ehi Over etti Average percentage served Total (50) i 100.0 10.3 9.2 23.0 13.8 l»3-7 61*. X Total Users of Frozen Processed Shellfish Establishments Serving Baked None baked 1 - Iki 15 - 3H 35 - 64* 65 - 84* Over 84* Average percentage served 10,3 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 all the ceises. Total (50) 100.0 88.6 4.6 4.6 1.1 1.1 3.1 Establishments Serving in Other Ways 72.5 None In other ways 63.3 1.1 1 - 14* 5-7 11-5 15 - 34* 9.2 14.9 35 - 64* 6.9 _ 65 - 84* - - Over 84* 14.9 19.8 17 Table 17 TYPES OF PORTIONS BOUGHT IN NOVEMBER, 1938 Total Total Users of Portions Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain (51) i 100.0* 20.3 1-3 62.0 24.3 Table 18 QUANTITY OF PORTIONS BOUGHT IN NOVEMBER, 1958 Average Number of Pounds Cooked - breaded Cooked - plain Uncooked - breaded Uncooked - plain Total Pounds All Establishments User Establishments 1,91*4 7.1 129.6 (a) - - 6,417 23.3 139-5 880 3.2 48.9 (a) Purchases were not reported in quantities large enough to compute meaningful figures. ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 18 Table 19 AMOUMT OF PORTIONS BOUGafT 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 (51) 100.0 52.0 9.3 13-3 Table 20 SATISFACTIOM AMD DISSATISFACTION WITH QUALITY AND CONDITION OF PORTIONS Total Purchases of Types of Portions, November, I956 Satisfied Dissatisfied Total (55) i 100.0 100.0 Note: Figures are based on total purchases of types of por- tions. Some establishments bought more than one type. 19 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 Taste better - tasty, like the flavor Customers order, seem to like them - more demand Fresher Attractive - eye appealing All others Portions poorer Dry - dry out when cooked, not flexible Not as tasty - poor flavor, flat About the same Don ' t know Total (51) 100.0 lit. 7* 2.7 1.3 1.3 1.3 U.O 2.7* 2.7 1.3 69.3 13.3 Table 22 ADVANTAGES OF USING PORTIONS Convenience, ease of preparation - save labor, already prepared Fast, timesaving - quicker to serve, prepare Size of portions - uniform, controlled servings, the right size serving Economical - no waste Can control food cost better - know profit No spoilage No bones Attractive, eye appealing Customers like them All others No advantages Total Total Users of Portions, November, I958 (51) 100.0* 66.7 50.7 36.0 6.7 4.0 1-3 1-3 1-3 1-3 1-3 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 20 Table 23 DISADVANTAGES OF USING PORTIONS Total Users of Portions Not economical - more expensive to buy Lack flavor - not as tasty, sometimes dry Portions wrong size - too small Not enough demand - customers do not order All others No disadvantages (51) i 100.0* 5.3 1.3 1.3 1.3 1.3 90.7 Table 24 DO ESTABLISHMENTS THINK CUSTOMERS PREFER PORTIONS TO OTHER FROZEN PROCESSED FISH - FOR WHAT REASONS? Total Users of Portions Think customers like portions better Uniform controlled servings - always the same amount No bones - safer for children Attractive - eye appealing Customers order - seem to like them Taste better - like flavor All others Think customers like portions less lAck flavor - not as tasty Look artificial - not real All others Think customers like portions about the same Don ' t know Total (51) i 100.0 28.0* 18.7 6.7 5.3 k.O 2.7 6.7 5.3 1.3 1.3 2.7 60.0 6.7 ♦Denotes that percentages might add to more than the total because of more than one reply to a question 21 Table 25 AVERAGE WEIGHT OF PORTIONS AND AVERAGE NUMBER OF SERVINGS PER PACKAGE Total users of portions, November, 1958 Average weight of package of portions, in pounds Average number of servings per package Average weight of individual servings, in ounces Average weight of individual portions, in ounces Note: Average weight of portions does not equal average weight of individual servings since some operators obtained more than one serv- ing from a portion, while- other operators used more than one portion for a serving. 51 18.2 3-9 3.8 22 Table 26 SATISFACTION WITH THE SIZE OF PC5RTI0HS IN A PACKAGE Total Users of Portions Satisfied Dissatisfied Don't know, no answer Total (51) i 100.0 86.7 10.7 2.6 Table 27 PERCENTAGE OF PORTIONS SERVED FRIED, BROILED, BAKED, AND IM OTHER WAYS Total Users of Portions Establishments Serving Fried None fried 1 - Iki 15 - 3^ 35 - 6ki 65 - Bhi Over 84^ Average percentage served Establishments Serving Broiled None "broiled 1 - 11*56 15 - 31*^ 35 - 6hi, 65 - Shf, Over Ski Total (51) 100.0 13. i* 5.3 1.3 80.0 77.6 100.0 Total Total Users of Portions (51) i 100.0 Establislmients Serving Baked None baked 80.0 1 - 11+56 1.3 15 - 3^ - 35 - 64^ 5.3 65 - Shi - Over 61*^ 13.it Average percentage served 15.1 Establishments Serving in Other Ways None in other viays 100.0 1 - 11*56 - 15 - 3^ - 35 - 61*56 - 65 - 81*56 - Over 81*56 - Average percentage served Average per.entage served 23 Table 28 DO ESTABLISHMEHTS COOK PORTIONS WHILE STILL FROZEN? Total Users of Portions Yes, j;ook while frozen No, do not cook while frozen Total (51) 100.0 92.0 8.0 Table 29 COST OF USING PORTIONS, AS COMPARED TO OTHER FROZEN PROCESSED FISH AND REASONS WHY PORTIONS ARE THOUGHT MORE OR LESS EXPENSIVE Total Total Users of Portions (51) i 100.0 Say portions more expensive 8.0 Price includes processing and packaging - preprepa- ration would tend to raise cost 5-3 Cost is more for amount of serving 2.7 Portions less expensive 50.7* Less or no waste 30.7 Time saving 16.0 Uniform controlled servings 9-3 Cut cost of preparation 8.0 Labor saving - requires no preparation 5-3 No spoilage - can keep in freezer, can keep until ready to use 2.7 Goes further - more servings from package 2.7 Can control food costs better - know your profit 1.3 All others '^.0 About the same 30.7 Don't know 10.6 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 24 Table 30 WHEN ORDERING PORTIONS FROM SUPPLIERS, DO ESTABLISHMENTS SPECIFY THE KIND OF FISH? Total Users of Portions Specify kind of fish Do not specify kind of fish Total (51) 100.0 86.7 13-3 Table 31 WOULD THE ESTABLISHMENTS LIKE TO HAVE OTHER PORTION CONTROLLED SEA FOOD ITEMS NOT NOW AVAILABLE? Total Users of Frozen Processed Sea Food Yes, would like other Items No, would not like other items Don't know No answer Total (13U) i 100.0 5-0 91-5 3.0 • 5 25 Table 32 REASONS ESTABLISHMEMTS DID HCO' BUY PORTIONS DURING NOVEMBER, 1958 Total Total Establishments That Did Not Use Portions (83) WAS PRICE A REASON ESTABLISHMENTS DID NOT BUY PORTIONS? 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 Sell, serve little or no fish - no demand, calls for it Too expensive - cheaper to use fresh fish, cheaper to prepare ourselves No particular reason - just didn't Prefer to prepare own - rather bread my own, do not like way it must be cooked, prefer own methods Use fresh fish - prefer fresh fish Dislike flavor - fresh fish has more 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 Company makes the rules - policy against it Just opened the restaurant - don't know what we will handle Don't know, no answer 100.0* 29.4 26.2 25- it 9-5 8.7 6.3 Total Nonusers Who Did Not Volunteer Price as a Reason Yes, price was a reason No, price was not a reason No answer Total (73) i 100.0 7-9 91.2 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 26 Table 33 TYPES OF SUPPLIER PROVIDING FROZEH PROCESSED SEA FOOD TO ESTABLISBMETITS According to Sales Volume Frozen ?a Food Total (131*) Less Than $10,000 $10,000- 39,999 (39) $40,000 and Over Total Users of Processed Se ('*9) i i i i. 100.0* 100.0 100.0 100.0 Sea food processors 1.0 L.4 - 1.4 Sea food wholesalers 79.6 70.4 83.9 85.1 Frozen food distributors l4.lt 15.5 10.7 16.2 All other, grocery stores, supermarkets 7-5 14.1 5.'^ 2.7 Ho answer .5 _ _ 1.4 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 27 Table 34 DISTANCE 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 (nu) (103) (31) i i i 100.0 100.0 100.0 89.6 81*. 9 100.0 9-9 ik.k _ No answer 28 Table 35 FREQPEHClf OF BELIVERIES OF FROZEN PROCESSED SEA FOOD According to Type of Establishment and Sales Volime Total Users of Frozen Processed Sea Food Every day 2 - if- times per week Once a week 2-3 times per month Once a month Less than once a month Type of Public Eating Places (51) Establishment Institutions (83) Sales Volume Total Less Than $10,000 (46) $10,000- 39,999 (39) $40,000 and Over (13M {^9) 'k i i i. i i. 100.0 100.0 100.0 100.0 100.0 100.0 9.0 15.3 - 2.8 1.8 20.3 14.1* 21.2 4.8 7.1 10.7 24.3 56.2 50.8 63.9 69.0 55.4 44.6 11.9 6.8 19.3 15.5 17.9 4.1 5-5 3.^ 8.4 5.6 5.3 5.4 3-0 2.5 3.6 - 8.9 1-3 29 Table 36 CAN SUPPLIKRS OF FROZEN PROCESSED SEA FOOD IMPROVE SERVICES TO ESTABLISHMENTS? According to Sales Volume Total Users of Frozen Processed Sea Food Yes, can improve services No, cannot Improve services Don't know Total Less Than $10, 000 $10,000- 39,999 $1*0,000 anci Over (131*) (U6) (39) M) i i i i 100.0 100.0 100.0 100.0 1.0 !_ .4 - l.k 97-0 97.2 94.6 98.6 2.0 l.k 5.1* . 30 Table 37 AMOUHT SFEMT FOR FROZEN PROCESSED SEA FOOD DURIHG PRECEDBIG 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 - 1*9,999 $50,000 - 99,999 $100,000 and over Total Less Than $10,000 $10,000- 39,999 $40,000 and Over (134) (46) (39) (49) i i i i 100.0 100.0 100.0 100.0 55.0 7.4 6.7 10.1 81.4 5.6 7*4 69.0 7.1 4.8 4.8 17.0 9.4 15.1 17.0 3-4 12.7 s'e 14*3 9.4 18.9 • 7 2.7 ~ - 1.9 7.5 1-3 31 Table 38 PROFITABILrrY TO ESTABLISHMEKTS OF FROZEN PROCESSED SEA FOOD AND OTHER HIGH PROTEIN FOODS According to Sales Volume Total Users of Frozen Processed Sea Pood Say sea food more profitable than other high protein foods Say all foods the same in profitability Say meat (unspecified) more profitable than sea food Say pork more profitable than sea food Say beef more profitable thein 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 $lfO,000 and Over dsi*) {h6) (39) ^^9) i i i i 100.0 100.0 100.0 100.0 s^^.s 29.7 28.6 43.2 5.5 - 5 A 10.8 3-0 7.0 1.8 - 1.5 - - k.l 1.0 - - 2.7 • 5 - - l.k 36.3 38.0 39.2 32.4 15.9 22.5 25.0 2.7 2.0 2.8 . 2.7 32 Table 39 DO THE ESTABLISHMENTS KMOW THEY CAN BUY GOVERNMENT INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD? According to Type of Establishment Total Users of Frozen Processed Sea Food Yes, know they can No, do not know they can (131*) 100.0 77.1 22.9 Public Eating Places Institutions (51) (83) i i 100.0 100.0 71.. 6 80.7 25. u 19-3 Table 40 DO THE ESTABLISHMENTS BUY GOVERNMENT INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD? According to Type of Establishment Public Eating Places Institutions Total Establishments Knowing Government Inspected or Graded Frozen Processed Sea Food Was Available Yes, do buy No, do not buy No answer (105) ■k 100.0 94.8 3-9 1-3 (38) 100.0 96.6 (67) i. 100.0 92.5 3-0 Table 41 REASONS ESTABLISHMEMTS BUY GOVERHMEMT mSPECTED OR GRADED FROZEN PROCESSED SEA FOOD According to Type of Establishment Total Purchasers of Government Inspected or Graded Sea Ftaod Best quality - use better products, more uniform quality Government inspected foods are safe - pure, fresh, clean, no germs or disease Only type available - it's all inspected, that's what supplier carries Government/law requires it Total (99) i 100.0* 46.3 27.2 2.7 Public Eating Places Institutions (37) (62) i i 100.0 100.0 29.4 69.4 31.8 5U.8 37.6 12.9 2.k 3.2 All others Don't know, no answer ■ 7 2.0 3-5 1.6 ♦Denotes that percentages might add to more than the total because of more than one reply to a question. 34 Table 42 HAS GOVERNMEKT INSPECTIOK AFFECTED THE AMOUNT OF KROZEM PROCESSED SEA FOOD BOUGHT BY THE ESTABLISHMENT? According to Type of Establishment Total Users of Ctovernment Inspected Frozen Processed Sea Food Buy more Buy about the same Buy less Public Eating Total Places Institutions (99) (37) (62) i i i 100.0 100.0 100.0 U.l 7.1 - 91.1 89.4 93-6 Don't know 4.1 3-5 1^.8 No answer 1.6 35 Table 43 IF GOVERHMKNT INSPECTED OR GRADED FROZEN PROCESSED SEA FOOD WERE AVAILABLE WOULD THE ESTABLISHMENT BUY MORE OR LESS? Total Establishments Not Know- ing Government Inspected or Graded Frozen Processed Sea Food Was Available Say they would buy more Say they would buy less About the same Don ' t know No answer Total (29) i 100.0 2.2 67. k 21.7 8.7 Table 44 PREVIOUS USE OF FROZEN PROCESSED SEA FOOD BY HONUSERS AND REASONS FOR STOPPING USE OR FOR NEVER USING Total Nonusers of Frozen Processed Sea Food 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 All others Have not served frozen processed sea food before Sell little or no fish - no demand, call for it, not in that business Unable to handle preparation - no equipment, not enough room, no time, would need extra help Use fresh fish - prefer to serve fresh fish, fresh fish available all year Ho storage facilities - no freezer Like taste, freshness of fresh fish - don't trust frozen food, fresh fish tastes better, some frozen is kept too long Total (W) i 100.0 21.6* 20.3 U.l l.k 78. U* k8.6 17.6 6.8 ♦Denotes that percentages might add to more than the total because of more tham one reply to a question. 36 Table 45 DO ESTABLISHMEHTS HAVE CPU) STORAGK FACILITIES FOR KEEPIMG FROZEN PROCESSED SEA FOOD? According to l^e of Establishment and Sales Volume Total Establishments Yes, have cold storage facilities No, do not have cold storage facilities IVpe of Public Eating Places Establishment Institutions Sales Volume Total Less Than $10,000 $10,000- 39.999 $ltO,000 and Over (17M (81) (93) (69) (U9) (56) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 77-5 79-7 73-1 72.0 80.6 82.lt 22.5 20.3 26.9 28.0 19.lt 17.6 Average capacity, in cubic feet 7U.3 71-5 80.7 16.8 38. U 179-1 37 Table 46 DO ESTABLISHMENTS HAVE COLD STORAGE FACILITIES FOR KEEPIMG FROZEN PROCESSED SEA FOODS? 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 Nonusers of Sea Food Users Not Using Frozen Processed Sea Food CiO) i i 4 100.0 35.1 &t^ 59.5 21.6 37.9 40.5 13.5 27.0 38 DISTRIBUTION OF SAMPLE (Tables_a_ through J_contain classification data regarding operations of the establishments) Table a TfYTAL RECEIPTS FROM MEALS SKRVED DIffilMG 19-^7 OR LAST FISCAL YEAB According to Type of Establishment Total Establishments Total Receipts Less than $10,000 $10,000 - 39,999 $1+0,000 - 99,999 $100,000 and over Total Public Eating Places (81) Institutions (m) (93) i i. i 100.0 100.0 100.0 42.9 1+7.8 33-3 26.2 22.5 33.3 8.U 6.6 11.8 22.5 23.1 21.6 39 Table b AMOimr ESTABLISHMENTS SPEND FOR FOOD DUBIHG PRKVIOUS TWELVE MONTHS According to Type of Establishment and Sales Volume Total Tree of Public Eating Places Establishment Institutions Sales Volume Less Than $10,000 $10, 000- 39,999 $1*0,000 and Over Total Establishments (171.) (81) (93) (69) (^9) (56) i 1 i i ± i 100.0 100.0 100.0 100.0 100.0 100.0 Spent under $1,000 $1,000 - 2,1*99 $2,500 - i*,999 $5,000 - 9,999 $10,000 - ii*,999 6.0 10.1 11-3 12.5 8.7 10.7 15.5 9.7 11.7 1.5 9.2 12.3 13.8 13.8 13.9 20.8 31-9 18.1 8.3 2.1* 2.1* 12.2 29.3 1.8 1.8 5.5 $15,000 - 29,999 $30,000 - 1*9,999 $50,000 - 99,999 $100,000 - 21*9,999 $250,000 and over 19-5 11.9 6.0 3-0 18.5 1.9 12.6 7.8 2.9 21.6 10.8 10.8 3.1 3.1 5.6 1.4 39.1 7.3 2.1* h'.9 23.6 9.1 31*. 5 18.2 5-5 40 Table c PERCENTAGE OF TOTAL OPERATING COST SPEMT FOB FOOD IN PREVIOUS TWELVE MOUTHS According to Type of Establishment and Sales Volume Total Type of Public Eating Places Establishment Institutions Sales Volume Less Thau $10,000 $10,000- 39,999 $40,000 and Over Total Establishments (m) (81) (93) (69) ('+9) (56) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 Spent under 5^ for food 5 - I45t 15 - 24^ 25 - 3*+* 1.9 7-5 4.4 12.0 5-9 2.0 8.8 5.3 10.5 8.8 17.5 1.5 11.9 7.5 14.9 2.4 2.4 4.8 4.0 6.0 2.0 14.0 35 - 44^ i»5 - 545t 55 - 645t 65 - Ihi 18.9 30.2 11.3 3.8 21.6 33-3 14.7 2.0 14.0 24.6 5-3 7.0 h.5 22.4 13.4 6.0 30.9 28.6 21.4 2.4 28.0 42.0 2.0 75 - 84^ 85 - 9hf, 95 - 100^ 7.5 1.9 .6 8.8 2.9 5.3 1.7 11.9 4.5 1-5 7.1 2.0 41 Table d AVEttAGE NUMBER OF HEALS SERVED BY ESTABLISHMENTS According to Type of Establlshnient and Sales Volume Type of Establishment Public Eating Places Institutions Total Establishments Average Number of Main Meals Served Total m 81 9i Sales Volume Less Than $10,000 69 $10,000- 3^,999 42 $40,000 and Over 16 Midday, weekdays Sea food meals Midday, Saturdays and Sundays Sea food meals Evening, weekdays Sea food meals Evening, Saturdays and Sundays Sea food meals 158 29 87 11* 87 lU 79 9 133 28 206 32 58 6 117 16 338 75 100 21 6k ** 25 1 36 222 U6 96 11+ 70 12 18 2 29 k 238 39 89 13 61 1 17 *» 20 1 PP? 28 ** Less than one half meal. 42 Table e AVERAGE PRICE FEB MEAL SERVED According to Type of Establishment and Sales Volume Total Establishments Ifcder $.25 $•25 - .49 $.50 - .74 $•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 7.6 21.8 Type of Public Establishment Sales Volume Less $40,000 Total Eat ing Places Institutions Than $10,000 $10,000- 39,999 and Over (17M (81) (93) (69) {^9) (56) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 .7 11.3 26.0 18.5 1.1 8.2 31.5 27.5 17.2 15.1 1.1 1.7 13.6 34.8 20.3 13.9 3>*-6 20.8 5.9 5-9 14.1 8.7 .7 4.0 .7 12.6 1.1 6.0 1.1 1.1 5.1 1-7 8.3 14.1 12.9 2.4 9.3 1.6 61.2 4.2 18.6 2.8 19.4 16.5 28.2 43 Table f NUMBER OF REGULAR EMPLOYEES ENGAGED IN PREPARING AND SERVING FOOD According to Sales Volume Total establishments Total I7I* Less Than $10,000- $10,000 39,999 69 49 $!+0,000 and Over 56 Average number per establishment 11 29 Table g SEATING CAPACITY OF ESTABLISHMENTS According to Type of Establishment and Bales Voliane Total Total establishments IT'* Average seating capacity, in seats 1^3 Type of Establishment Institutions Sales Volume Public Eating Places Less Than $10,000 $10,000- 39,999 $1*0,000 and Over 81 93 69 49 56 119 190 54 102 315 44 Table h NUMBER OF DAYS OF THE WEEK OH WHICH ESTABLISHMEHTS SERVE MEALS According to Type of Establishment and Sales Volume Total Establishments Serve on ^ days Serve on 6 days Serve on 5 days Serve on less than 5 days Type of Establishment PubUc Eating Places Institutions Sales Volume Total Less Than $10,000 $10,000- 39,999 $50,000 and Over (17M (81) (93) (69) (59) (56) i i i i i i 100.0 100.0 100.0 100.0 100.0 100.0 kk.k 37.9 57-0 in. 5 29.2 61.2 3>*.3 50.5 3.2 39.0 37.5 25.9 19.6 9-9 38.7 18.7 33-3 9.5 1.1 1.1 1.1 .8 - 2-3 No answer 1.2 45 Table i PERCEHTAGE OF ESTABLISHMENTS SERVING SPECIALIZED TYPES OF FOOD According to Sales Volume Total Establishments Establishments with no specialty Less $1+0,000 Than $10,000- and Total $10,000 39,999 Over (m) (69) (1*9) (56) i i i i 100.0 100.0 100.0 100.0 91.3 89.0 100.0 87.1 Establishments with specialty Steak or chophouse Chicken specialty Barbecue Mexican, Spanish Italian food Health food 8.7 11.0 2.5 1.7 2.2 2.6 1.8 1+.2 .7 1.7 1.1 - .k .8 12.9 5.9 3.5 3.5 46 «/!,, iSLXP' l-ibra™ - Serials 5 WHSE 00125 H ti