Budget Bureau No. 42-5504; Approval Expires June 30, 1955 



Form PEP-1 U.S. DEPARTMENT OF COMMERCE 



(5-14-55) BUREAU OF THE CENSUS 



COLLECTING AND COMPILING AGENT FOR 

 U.S. DEPARTMENT OF THE INTERIOR 



SURVEY OF PUBLIC EATING PLACES 



Name of 

 Establishment 



Address . 



City_ 



State, 



Telephone 

 Number 



City Size Code, 



IDENTlElfATION 



C M L I i 



KB Code 



Establishment No. 



Area Sample I I 



D.o. Code 



PSU NO. 



Segment No. 



Name of person interviewed 



Position 



Interviewer' s signature 



Type of establlshnent 



I I Restaurant 



I I Cafeteria 



I I Restaurant or cafeteria located in hotel 



I I Drinking place 



I I Lunch counter or refreshment stand 

 I I Drug or proprietary store 



I I Other (Sprcify) 



Section A - SALES 



How many days of the week are you open for business' 



days 



4. a. Do you have cold storage which is | I ^^^ 

 used or could be used for keeping ^=4 

 frozen fish? 



nNo 



2. Specialty 



I I Steak or chop house 



I I Seafood 



I I Italian food 



I I Chinese food 



I I Other (Specify) 



I I No specialty 



b. Is your use of frozen fish United | I 

 by the lack of sufficient or con- J==; 



venient storage space? 



□ no 



c. Do you serve fish or shellfish? 



(If Yes continue - if No skip to 



Section D) 



□ Yes 



□ no 



a. About how many pounds of frozen 

 fish do you now have in your freezer 

 or cold 'Storage' 

 (Estimate is satisfactory) 



Pounds 



3. What price dinner is bought most often? 



a, (Not Including sales tax) 



I I Less than $1.00 



I I Between $1.00 and $2.00 



I I Between $2.00 and $4.00 



I I Over $4.00 



b. About how many pounds of frozen 

 shellfish do you now have in your 

 freezer or cold storage' 

 ( Est imate is satisfactory) 



6. Of the total fish and shellfish you purchased during 

 1954. what percent (proportion) is bought during each 

 of the following 3 months period? 



b. In which of these groups (show respondent card 

 forn PEP- 2) would you report your total receipts 

 from food served during 1954? 



I I Less than $10,000 



I I $10,000 to $40,000 



I I $40,000 to $100,000 



I I Over $100,000 



January to March. . . 



April to June 



July to September.. 

 October to December 



Percent 

 (Proportion) 



Ih 



