scholarly journals What People Buy From Fast-food Restaurants: Caloric Content and Menu Item Selection, New York City 2007

Obesity ◽  
2009 ◽  
Vol 17 (7) ◽  
pp. 1369-1374 ◽  
Author(s):  
Tamara Dumanovsky ◽  
Cathy A. Nonas ◽  
Christina Y. Huang ◽  
Lynn D. Silver ◽  
Mary T. Bassett
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Fast Food ◽  
Item Selection ◽  
Caloric Content ◽  
Menu Item ◽  
Fast Food Restaurants ◽  
Menu Item Selection

Sexual and Racial Discrimination in Service-Seeking Interactions: A Field Study in Fast Food and Commercial Establishments

1988 ◽  
Vol 63 (1) ◽  
pp. 71-76 ◽  
Author(s):  
Samuel Juni ◽  
Robert Brannon ◽  
Michelle M. Roth
Keyword(s):  
New York ◽  
New York City ◽  
Data Analysis ◽  
Racial Discrimination ◽  
York City ◽  
Fast Food ◽  
Food Service ◽  
General Context ◽  
Male And Female ◽  
Fast Food Restaurants

Observers at fast food restaurants and banks in New York City catalogued the sex and race of 492 customers and of the cashiers who were chosen by those customers. Data analysis showed that black customers preferred black cashiers while white customers preferred white cashiers. In contrast, female cashiers were preferred by both male and female customers, although the tendency was somewhat more pronounced for women. Also documented was an apparent bias of employing women rather than men in food-service positions. The findings are discussed in the general context of discrimination and stereotypy.

scholarly journals Energy contribution of sugar-sweetened beverage refills at fast-food restaurants

2017 ◽  
Vol 20 (13) ◽  
pp. 2349-2354 ◽  
Author(s):  
Andrew Breck ◽  
Jonathan H Cantor ◽  
Brian Elbel
Keyword(s):  
New York ◽  
New York City ◽  
New Jersey ◽  
York City ◽  
Fast Food ◽  
Energy Content ◽  
Soft Drink ◽  
Fast Food Restaurant ◽  
Cross Sectional Survey ◽  
Fast Food Restaurants

AbstractObjectiveTo identify demographic and consumer characteristics associated with refilling a soft drink at fast-food restaurants and the estimated energy content and volume of those refills.DesignLogistic and linear regression with cross-sectional survey data.SettingData include fast-food restaurant receipts and consumer surveys collected from restaurants in New York City (all boroughs except Staten Island), and Newark and Jersey City, New Jersey, during 2013 and 2014.SubjectsFast-food restaurant customers (n 11795) from ninety-eight restaurants.ResultsThirty per cent of fast-food customers ordered a refillable soft drink. Nine per cent of fast-food customers with a refillable soft drink reported refilling their beverage (3 % of entire sample). Odds of having a beverage refill were higher among respondents with a refillable soft drink at restaurants with a self-serve refill kiosk (adjusted OR (aOR)=7·37, P<0·001) or who ate in the restaurant (aOR=4·45, P<0·001). KFC (aOR=2·18, P<0·001) and Wendy’s (aOR=0·41, P<0·001) customers had higher and lower odds, respectively, of obtaining a refill, compared with Burger King customers. Respondents from New Jersey (aOR=1·47, P<0·001) also had higher odds of refilling their beverage than New York City customers. Customers who got a refill obtained on average 29 more ‘beverage ounces’ (858 ml) and 250 more ‘beverage calories’ (1046 kJ) than customers who did not get a refill.ConclusionsRefilling a beverage was associated with having obtained more beverage calories and beverage ounces. Environmental cues, such as the placement and availability of self-serve beverage refills, may influence consumer beverage choice.

scholarly journals Shake Shack IPO Analysis

2021 ◽  
Vol 5 (9) ◽  
pp. 49-54
Author(s):  
Caixia Hu
Keyword(s):  
New York ◽  
New York City ◽  
Fast Food ◽  
Service Industry ◽  
Food Service ◽  
The United States ◽  
Restaurant Industry ◽  
Fast Food Restaurant ◽  
Fast Food Restaurants ◽  
Successful Business

The restaurant industry is one of the largest and fastest growing sectors in the economy in the United States. According to the National Restaurant Association (NRA), the food service industry is the third largest industry accounting for more than 4% of the country’s gross domestic product (GDP). Shake Shack is an American fast food restaurant chain based in New York City. It started out as a food cart at Madison Square Park in 2000, and its popularity grew steadily. Shake Shack is currently one of the best fast-food restaurants in the world. This article discusses the successful business model of Shake Shack through IPO analysis.

Inequality in obesigenic environments: Fast food density in New York City

2009 ◽  
Vol 15 (1) ◽  
pp. 364-373 ◽  
Author(s):  
Naa Oyo A. Kwate ◽  
Chun-Yip Yau ◽  
Ji-Meng Loh ◽  
Donya Williams
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Fast Food ◽  
Food Density

scholarly journals Purchasing Behavior and Calorie Information at Fast-Food Chains in New York City, 2007

2008 ◽  
Vol 98 (8) ◽  
pp. 1457-1459 ◽  
Author(s):  
Mary T. Bassett ◽  
Tamara Dumanovsky ◽  
Christina Huang ◽  
Lynn D. Silver ◽  
Candace Young ◽  
...  
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Fast Food ◽  
Food Chains ◽  
Purchasing Behavior

scholarly journals Consumer Awareness of Fast-Food Calorie Information in New York City After Implementation of a Menu Labeling Regulation

2010 ◽  
Vol 100 (12) ◽  
pp. 2520-2525 ◽  
Author(s):  
Tamara Dumanovsky ◽  
Christina Y. Huang ◽  
Mary T. Bassett ◽  
Lynn D. Silver
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Fast Food ◽  
Consumer Awareness ◽  
Menu Labeling

scholarly journals Intergenerational differences in dietary acculturation among Ghanaian immigrants living in New York City: a qualitative study

2021 ◽  
Vol 10 ◽  
Author(s):  
Margrethe F. Horlyck-Romanovsky ◽  
Terry T.-K. Huang ◽  
Ramatu Ahmed ◽  
Sandra E. Echeverria ◽  
Katarzyna Wyka ◽  
...  
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Fast Food ◽  
Cultural Practices ◽  
The United States ◽  
Individual Choice ◽  
Dietary Acculturation ◽  
Intergenerational Differences ◽  
Ghanaian Immigrants

Abstract Dietary acculturation may explain the increasing risk of diet-related diseases among African immigrants in the United States (US). We interviewed twenty-five Ghanaian immigrants (Youth n 13, Age (Mean ± sd) 20 y ± 5⋅4, Parents (n 6) and Grandparents (n 6) age 58⋅7 ± 9⋅7) living in New York City (NYC) to (a) understand how cultural practices and the acculturation experience influence dietary patterns of Ghanaian immigrants and (b) identify intergenerational differences in dietary acculturation among Ghanaian youth, parents and grandparents. Dietary acculturation began in Ghana, continued in NYC and was perceived as a positive process. At the interpersonal level, parents encouraged youth to embrace school lunch and foods outside the home. In contrast, parents preferred home-cooked Ghanaian meals, yet busy schedules limited time for cooking and shared meals. At the community level, greater purchasing power in NYC led to increased calories, and youth welcomed individual choice as schools and fast food exposed them to new foods. Global forces facilitated nutrition transition in Ghana as fast and packaged foods became omnipresent in urban settings. Adults sought to maintain cultural foodways while facilitating dietary acculturation for youth. Both traditional and global diets evolved as youth and adults adopted new food and healthy social norms in the US.

An Important Armenian MS. with Greek Miniatures

1942 ◽  
Vol 74 (3-4) ◽  
pp. 155-162
Author(s):  
H. Kurdian
Keyword(s):  
New York ◽  
New York City ◽  
York City ◽  
Christian Iconography

In 1941 while in New York City I was fortunate enough to purchase an Armenian MS. which I believe will be of interest to students of Eastern Christian iconography.

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