2013 Restaurant Chronic Disease Prevention Survey Results

Restaurant Survey Results
Chronic Disease Primary Prevention Program
July 2013

Harrison County has approximately 50 food establishments. This includes convenience stores, restaurants, grocery stores, schools, a senior center, food pantry, and Amish establishments. For this survey, only the dining establishments were sent surveys. The schools are held to standards that are closely monitored for nutrition and were not included in this survey. Forty two businesses were mailed two surveys each. One questionnaire was in regard to tobacco and clean indoor air policies, and the other was in regard to portion size and healthy choices. An explanatory letter was included with the surveys referring to the Chronic Disease Primary Prevention Program and its objectives and goals for Harrison County. The letter also informed the businesses that these surveys were part of an effort to collect information that would enable the health department to establish baselines. A self-addressed, stamped envelope was also included for the return of the surveys. Of the 42 mailed, 17 were returned, for a 40% return rate.

Summary – Tobacco/Clean Indoor Air Policies

When asked the question, “Are you familiar with the state Clean Indoor Air Law”, 53% of those surveyed answered “yes”, 29% “some”, and 18% said, “no”.

Eighty two percent of the establishments that returned surveys are smoke-free. One is not completely smoke-free, but has a fully enclosed and separately ventilated room for smoking.

Returned surveys report that 41% of the establishments have a written smoking policy, and 59% do not. None allow employees to smoke inside the establishment, with 76% answering that employees comply with the policy. When asked how the smoking policy is enforced, comments included the following:

“No one smokes.”
“No answer.”
“Employees self-enforce.”
“Hasn’t had to be.”
“People understand not to smoke in the building as a courtesy for others.”
“Manager approval to smoke.”
“Written action for non-compliance, up to and including termination.”
“Verbal request.”
“They have to go outside to smoke.”

“No Smoking” signs are posted in 35% of the establishments surveyed, and 65% do not post signs.

Seventy six percent of the establishments that returned surveys do not have a health plan for employees, and 82% do not offer resources to employees who want to quit using tobacco products. One survey included the comment, “I wouldn’t hire a smoker – I am allergic.”

Only three of the 17 establishments were not smoke-free, and two were not considering becoming so. One had “some” interest in becoming smoke-free. None of the three considered a fully enclosed, separately ventilated room for smoking. The three comments in regard to what the establishments consider their biggest barrier in becoming smoke-free were, “smokers”, “cost”, and “bar”.

When asked if tobacco products are sold on their property, 14 of the 17 said they were not, one said yes, and two did not answer.

Of the 17 surveys returned, 53% reported that they are satisfied with their current smoking/tobacco-use policy; one said they are not, and seven chose not to answer.

When asked if they were interested in receiving assistance in changing their smoking/tobacco-use policy, nine (53%) said “no” and eight (47%) did not answer.

Summary – Portion Size/Healthy Choice

When asked on the survey if their establishment offers lower portion-size options, 80% of respondents answered “yes”. One answered, “some”, and two said, “no”. Of the three that did not answer “yes”, two were considering offering lower portion-size options, and one was not. One did comment that they do, “Upon request from customers.” The only comment received in regard to the biggest barrier to offering lower portion-size options was, “Choice of consumer.”

Seventy three percent of surveys returned reported that they include light or lower calorie items on their menus. When asked if they had considered doing so, one reported that they had, one reported “some”, and three said they had not. Comments in regard to the biggest barrier included, “cost”, and “choice of consumer.”

When asked if their menus include nutrition information, 29% said “yes”, 7% said “some”, and 64% said, “no”.

When asked if they would be interested in receiving assistance in offering menu items of lower portions size, that are light or lower calorie, or include nutrition information, one said “yes”, ten said, “no”, two said it did not apply, and four chose not to answer. Comments included, “not going to offer any more options”, and “we have a corporate office for that.”