Table 2 HEPS acceptability, prevalence, and illustrative excerpts

Menu highlights of healthy choices (e.g., Healthy markers on menus, Healthy menu sections)

2.8

6 (30%)

“Veganism will be good to show [on the menu]. Maybe it will give us a broader [audience]. We’ll be able to market to other customers we don’t reach [because] they don’t relate Mexican food with healthier food.” – Waitstaff, fast-casual Mexican Restaurant, NYC

[None]

“You don’t want to say healthy options because where are the other options, are the other options unhealthy?” - Chef, full-service Mexican restaurant, NYC

Promotion of healthier choices (e.g., Social media promotion, Server suggestions)

2.7

4 (20%)

“You don’t really need to make a major change on the menu, but with the power that we have nowadays with the social media, […] showing the dish, a nice picture [and] include that this is vegan or let’s include that seafood is important on our menu.” – Waitstaff, fast-casual Mexican restaurant

“We’ve asked waitstaff to highlight, whatever we want to highlight at that point. Sometimes it could be chimichanga and sometimes it can be a vegan option.” -Owner, full-service Mexican restaurant, NYC

“Why go the extra mile […] doing all this creative work, training anyone to present something [healthier] that is just as Mexican but is not going to sell?”– Chef, full-service Mexican restaurant

Provision of healthy options (e.g., vegetarian alternatives, vegetable dishes)

2.6

20 (100%)

“I believe that many people […] are also adding healthier choices to their menus. With everything that is happening now, with everything that is happening in the world, people want to live more years. They want to be healthy.” – Owner, counter-style Peruvian restaurant, NYC

“I think that there’s certain things that there’s really not any way of making it healthier. For instance, the lamb is a very, very fatty piece of meat, as well as the pork belly. It is what it is, but there are other things that can be modified to make them healthier. Small things, like the salad, if you would rather not have cheese, or the enchiladas, you can take the dairy away.”- Chef, full-service Mexican restaurant, NYC

“I can’t have [a refrigerator] full of vegetables and nobody necessarily orders the salad. [...] it’s not a consistent product and it can be expensive [...] we’re a restaurant and, to a point, we need to make the money. That’s how we look at it.” Chef, counter-style Puerto Rican restaurant NYC

Providing nutrition information (e.g., Calorie labeling)

2.3

2 (10%)

“I think it would be very acceptable, I really do. Nowadays, everyone – myself included – is counting the calories or looking to eat less carbs, trying to stick to a balanced diet.” - Waitstaff, full-service Cuban restaurant, Miami, FL

“I agree with the calories but I mean the change of mind for the society here in the US especially, it’s a difficult task.” – Owner, full-service Uruguayan restaurant, NYC.

“I feel that the type of restaurant that we are, it would take some serious effort probably to hire someone to actually break down and analyze the recipes.” -Chef, full-service Mexican restaurant, NYC

Reduced portion size(e.g., smaller portions, offering half-portion options)

1.7

5 (25%)

“I think it’s really helpful, the half portioning of some dishes. That’s something great when you go to eat that you don’t have to eat the entire thing.” – Owner, full-service Mexican restaurant, NYC

[None]

“I don’t see clients looking at the menu for half of a vaca frita [fried steak] or half the rice, I don’t see it. I believe that a person who comes to a Cuban restaurant, in general, almost in all the Cuban restaurants, they know they are going there to eat and eat plenty.” – Waitstaff, full-service Cuban restaurant, Miami, FL