The portion of the survey focusing on food quality used a technique known as multiple paired comparisons. With this technique, each topic is paired against every other one and respondents are asked to indicate their preference by choosing one over the other in a series of topic pairs. The sum of the resulting scores equals 100, allowing each score to be presented as a share of overall preference attributable to each topic. Copies of the research are available for purchase. It could be the most often used word in the foodservice vernacular.
Chefs demand quality ingredients.
Owners strive to provide a quality meal. Everyone searches for ways to improve efficiency without sacrificing food quality. For some, the greasier the burger the better. As it turns out, the roughly 2,900 restaurant patrons surveyed have very definite opinions about food quality. And when asked about the characteristics of restaurant food that contribute to their opinion of its quality, consumers agreed on the top three factors.