Table 3 Attitudes about important characteristics of menu items and potential of menu changes to be successful
Mean | Std Dev | Median | Range | All (n = 41) | Healthy Group (n = 27) | Less Healthy Group (n = 14) | p-value | |
|---|---|---|---|---|---|---|---|---|
Importance of factors to popularity of menu items | 5-point scale | % somewhat/very important | ||||||
Tastes great | 4.9 | 0.3 | 5.0 | (4–5) | 100% | 100% | 100% | N/A |
Good value | 4.8 | 0.5 | 4.0 | (4–5) | 100% | 100% | 100% | N/A |
Speed at which they are served | 4.7 | 0.7 | 5.0 | (3–5) | 98% | 100% | 93% | 0.342 |
Location of food truck | 4.5 | 0.6 | 5.0 | (3–5) | 95% | 93% | 100% | 0.539 |
Freshnessa1 | 4.5 | 0.5 | 5.0 | (2–5) | 95% | 100% | 86% | 0.117 |
Visual appeal of fooda1 | 4.4 | 0.6 | 4.5 | (3–5) | 93% | 96% | 86% | 0.276 |
Quality of ingredientsa1 | 4.4 | 0.8 | 5.0 | (2–5) | 88% | 100% | 64% | 0.003b |
Time of day | 4.1 | 0.8 | 4.0 | (3–5) | 73% | 74% | 71% | 1.000 |
Healthfulness | 3.6 | 0.8 | 4.0 | (2–5) | 66% | 100% | 0% | N/A |
Potential of menu changes to be successful | 5-point scale | % somewhat/very successful | ||||||
Launch new reduced or low calorie item | 3.3 | 0.8 | 3.0 | (2–5) | 37% | 48% | 14% | 0.044b |
Reduce calorie content of some foods on the menu | 3.1 | 0.9 | 3.0 | (1–5) | 32% | 37% | 21% | 0.482 |
Make item reduced or low calorie | 3.0 | 0.8 | 3.0 | (1–5) | 27% | 26% | 29% | 1.000 |
Post calorie information for foods | 2.8 | 1.0 | 3.0 | (1–5) | 22% | 22% | 21% | 1.000 |
Reduce portion sizes of high calorie foods on the menu | 2.6 | 0.9 | 3.0 | (1–5) | 12% | 15% | 7% | 0.645 |