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Strategies to Reduce Sodium Intake in the United States
Types of Restaurant/Foodservice Operations asClassified by the National Restaurant Association
Family dining full-service restaurants
Casual dining full-service restaurants
Fine dining full-service restaurants
Limited service (quick-service) restaurants
Quick-service (fast food) restaurants
Cafeterias, grill-buffets, buffets
Snack and nonalcoholic beverage bars
Bars and taverns
Mobile food services
SOURCE: Personal Communication, M. Sommers, National Restaurant Association, Washington, DC, September 22, 2009.
exclude foods purchased at supermarkets, grocery stores, and other retail establishments, except for “fresh, prepared, deli foods” purchased from retailers or foods from quick-service establishments located within retail stores.
Restaurant/foodservice operations range from those that serve foods consumed on premise to those that sell ready-prepared foods for “carry out,” and from multibillion-dollar restaurant chains and contract food-service companies to upscale dining restaurants as well as independent “mom-and-pop” eateries and mobile wagons on street corners. Box 6-3 lists restaurant/foodservice operations as classified by the National Restaurant Association.31 Definitions of each of these restaurant/foodservice categories are provided in the glossary (Appendix A).
Restaurant/foodservice operations include both commercial and non-commercial establishments. As shown in Figure 6-3, the majority of restaurant/foodservice sales in the United States is by commercial establishments (National Restaurant Association, 2008). The leading restaurant
Personal communication, M. Sommers, National Restaurant Association, September 22, 2009.