TY - JOUR
T1 - Minneapolis/St. Paul Chefs' Attitudes and Behaviors Regarding Whole Grain Use
AU - Lendway, William
AU - Hesse, David
AU - Marquart, Len
PY - 2014/3
Y1 - 2014/3
N2 - 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.
AB - 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.
KW - chefs
KW - culinary
KW - foodservice
KW - whole grains
UR - http://www.scopus.com/inward/record.url?scp=84901674703&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84901674703&partnerID=8YFLogxK
U2 - 10.1080/15378020.2014.902646
DO - 10.1080/15378020.2014.902646
M3 - Article
AN - SCOPUS:84901674703
SN - 1537-8020
VL - 17
SP - 122
EP - 135
JO - Journal of Foodservice Business Research
JF - Journal of Foodservice Business Research
IS - 2
ER -