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) |