Table 2 Characteristics of the restaurants
From: Restaurant managers’ readiness to maintain people’s healthy weight and minimise food waste in Japan
Total | |
|---|---|
Region of restaurant location in Japana | |
Hokkaido-Tohoku | 51 (13.2) |
Kanto | 109 (28.2) |
Chubu | 71 (18.3) |
Kinki | 95 (24.5) |
Chugoku-Shikoku | 27 (7.0) |
Kyushu | 34 (8.8) |
Type of restaurantb | |
Casual dining | 83 (21.4) |
Specialised restaurant | 113 (29.2) |
Fast food | 83 (21.4) |
Cafe | 77 (19.9) |
Pub/bar | 31 (8.0) |
Number of seatsc | |
< 9 | 35 (9.1) |
10–19 | 110 (28.5) |
20–29 | 87 (22.5) |
30–39 | 65 (16.8) |
40–49 | 26 (6.7) |
≥ 50 | 63 (16.3) |
Expenditure per customer (yen)d | |
≤ 999 | 214 (55.4) |
1000–1499 | 115 (29.8) |
≥ 1500 | 57 (14.8) |
Frequency of customer visits | |
Almost everyday | 38 (9.8) |
2–3 days per week | 106 (27.4) |
1 day per week | 89 (23.0) |
2–3 days per month | 61 (15.8) |
1 day per month | 51 (13.2) |
Fewer than 1 day per month | 42 (10.9) |