Minneapolis/St. Paul Chefs' Attitudes and Behaviors Regarding Whole Grain Use

William Lendway, David Hesse, Len Marquart

Research output: Contribution to journalArticlepeer-review

Abstract

The objective of this study was to examine use, barriers, and opportunities for serving whole grains in independently operated Twin Cities restaurants. Twenty chefs from independent Twin Cities restaurants were interviewed about their menu design, perceptions, of and use of whole grain foods. Transcripts were independently coded and thematically analyzed by two researchers. Themes including menu design, advantages and disadvantages of using whole grains, chefs' perceived needs regarding whole grain promotion, types of whole grains used, and potential uses for whole grains are presented. This study addressed concepts relative to whole grain use in restaurants and potential research to help promote whole grain availability, use and consumption, along with future implications.

Original languageEnglish (US)
Pages (from-to)122-135
Number of pages14
JournalJournal of Foodservice Business Research
Volume17
Issue number2
DOIs
StatePublished - Mar 2014

Keywords

  • chefs
  • culinary
  • foodservice
  • whole grains

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