Table 1 Intervention components and associated process evaluation measures for menu-only and menu-plus conditions

 New healthy children’s menu

Five standard healthy children’s meals that meet the following criteria in combination with side dish and beverage offerings: no more than 600 cal; no more than 50 % calories from fat; no fried foods; child-appropriate portion sizes; fruit or vegetable side dishes; healthy beverages (1 % or nonfat/skim milk and/or 100 % fruit juice [e.g., orange or apple])

# of main dishes implemented

# of side dishes implemented

# of healthy beverages implemented

Mean calories per meal combination available

$ spent on kitchen supplies to prepare new items

Retention of existing children’s menu items

Mean amount of time spent on kitchen manager meeting

Kitchen manager meeting to prepare new recipes

 New healthy children’s menu

Same as menu-only with more flexibility in terms of choices offered

Same as menu-only

 Marketing campaign

One banner

% (n) of banners installed and retained at each weekly visit; placement of banners

% (n) of table tents installed and retained at each weekly visit

# of customers observed looking at KCRP materials

Impact of design elements on sales

Table tents (quantity based on number of tables)

 Trainings

All servers, bus-persons and hosts/hostesses invited to receive 15-min introductory training

Median (range) and % of servers, bus-persons and hosts/hostesses who received 15-min introductory training

% of those attending introductory training who also received advanced training

% of observations in which server was observed prompting use of KCRP materials

# of pocket guides distributed at trainings

% of kitchen employees who received kitchen staff training

% of training content that was completely covered for all trainings

At least 50 % of servers, bus-persons and hosts/hostesses who attended introductory training invited to attend 15-min advanced training

All kitchen staff invited to receive 15-min kitchen staff training