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Table 6 Characteristics of four restaurant types

From: Development and evaluation of a food environment survey in three urban environments of Kunming, China

  Restaurant type
  Sit-down Take-out Western fast food Chinese fast food
Number of establishments 100 54 16 34
Seating capacity, mean (SD) persons 81.6 (92.6) 57.0 (77.6) 96.4 (95.8) 103 (128)
Type of food served     
 Vegetarian, vegan, or organic 1% 2% 6% 0%
 Dim-sum 31% 28% 69% 24%
 Seafood 17% 9% 6% 26%
 Noodles 29% 35% 19% 38%
 Regional cuisine 24% 20% 0% 44%
 Muslim 1% 2% 0% 3%
 Buns/pancakes 10% 13% 0% 32%
 Deep-fried 22% 20% 38% 24%
Drinks     
 None 15% 26% 0% 21%
 Soda 74% 61% 100% 62%
 Juice 75% 67% 88% 62%
 Alcohol 6% 35% 75% 62%
 Tea 47% 44% 75% 35%
 Coffee 25% 20% 81% 6%
 Bottled water 9% 11% 0% 12%
 Yogurt 12% 6% 31% 12%
 Flavored milk 15% 13% 38% 9%
Take out menu available 8% 11% 31% 3%
Flyer available 4% 0% 6% 6%
Advertisement     
 None 92% 94% 75% 97%
 Local TV station 4% 4% 6% 3%
 Phone directory 4% 2% 6% 3%
 Newspaper 1% 0% 0% 3%
Display of business license 88% 89% 75% 97%
Website 4% 4% 13% 3%
Nutrition information available 0% 0% 0% 0%
Signs encouraging overeating 0% 0% 0% 0%
Promotions 0% 0% 0% 0%
Portion size choices 37% 41% 25% 35%
Prices (lowest priced)     
 Vegetable, mean (SD) RMB 2.31 (10.2) 0.93 (2.32) 8.25 (24.4) 1.13 (2.31)
 Meat, mean (SD) RMB 3.71 (8.35) 2.50 (6.38) 5.75 (13.3) 2.24 (3.92)