Food choices determinants in à la carte restaurants

DOI: 10.15343/0104-7809.20143803314324

Abstract

It is remarkable the increase in the number of restaurants, especially à la carte ones, and the analysis of the determinants of
food choices in these environments may suggest changes in the food pattern. In this sense, the aim of the present study was
to characterize users of à la carte restaurants and analyze the factors related to the decisions made regarding consumption
of different culinary options offered in these establishments. Data were collected from an electronic site created with questions
related to food choices of people that go habitually to à la carte restaurants and by visits to restaurants in this category
to investigate the menus. In addition to the descriptive analyses, sex and schooling influence on the variables related to
the food choices were verified. In order to analyze the correlation between age and monthly use of these establishments, a
correlation coefficient was calculated. For the presentation and comparison of the most identified attributes in the menus
a median and 95% confidence intervals were used. It was verified that sex, age and schooling affected in a significant way
the decisions made by the users of these à la carte restaurants. Information such as price and ingredient descriptions was
present in most establishments, but the users considered, in addition to their preferences, the sensory characteristics of the
plates, an aspect poorly explored in the menus. Use of restaurants in this category may indicate the acquisition of a new
habit and suggest changes in the users’ food patterns.