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