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KMID : 0665420150300020190
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Korean Journal of Food Culture
2015 Volume.30 No. 2 p.190 ~ p.196
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Customer’ Perceptions of Motivators, Barriers, and Expansion of Menu Labeling in Restaurants
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Chung Yoo-Sun
Yang Il-Sun
Ham Sunny
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Abstract
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Restaurants implement menu labeling to provide nutritional information to customers in an attempt to help customers
select healthy menu items. Considering the increase in food-away-from-home consumption, the purpose of this study was to identify motivators and barriers in restaurant customers regarding use of menu labeling. Data were collected from a survey on restaurant customers in Seoul, Korea. The findings of this study indicate that customers used menu labeling for health reasons. However, barriers to using menu labeling were identified as small font size, difficulty in locating nutritional
information display, and difficulty in interpreting nutritional information. In addition, they also suggested expanding the
scope of menu labeling for restaurants by including chain restaurants with less than 100 units. The findings of this study offer strategies for the government to improve menu labeling practices for customers.
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KEYWORD
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Menu labeling, nutritional information, restaurants, motivators, barriers
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FullTexts / Linksout information
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Listed journal information
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