Skip to main content

Table 1 Characteristics of study participants

From: Promoting healthy eating in Latin American restaurants: a qualitative survey of views held by owners and staff

I. Respondent Characteristics Frequency (n = 20) Percentage (%)
Race/Ethnicity
 Hispanic 17 85
 Non-Hispanic White 3 15
Years in Restaurant Industry
 1–3 years 3 15
 4–6 years 2 10
 7–9 years 2 10
 10 years or more 13 65
Main role in restaurant
 Owner 6 30
 Chef-Owner 3 15
 Chef 6 30
 Server/Front-of-House 5 25
II. Characteristics of Restaurants Represented Frequency (n = 13) Percentage (%)
Location
 New York City 10 77
 Puerto Rico 2 15
 Florida 1 8
Cuisine served
 Mexican 7 54
 Latin Caribbean 4 31
 South American 2 15
Restaurant type
 Counter-Style/Fast Casual 3 23
 Full Service 10 77
Price Range (per customer)
 $ (less than $10) 0 0
 $$ ($11–30) 9 69
 $$$ ($31–60) 3 23
 $$$$ (more than $61) 1 8