Table 1 Characteristics of study participants
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 |