7. a. How many main dish meals (entrees) have you served for lunch 

 and dinner during the last 7 days'' 



b. How many or what percent were served as lunch? . 



c. How many or what percent were served as dinner' 



8. a. How many fish and shellfish main dish meals have you served 

 for lunch and dinner during the last 7 days' 



b. How many or what percent were served at lunch' . 



c. How many or what percent were served at dinner? 



Number 



9. a. How many sanawiches did you serve during the last 7 days? 



b. How many or what percent of your total sandwiches were fish or shellfish? .. 



10. How manv servings do you get from one pound of fish 

 filef " 



^ servings 



11. In their order of importance, what 3 kinds (species) 

 of fish, excluding shellfish, did you sell the most 

 of during the last 12 months? (List below in their 



order of number of fish dishes served). 



(1) 



(2) 



(3) 



*hat do you consider to be the reason or reasons for 

 such preferences? 



12. In their order of importance, what 3 kinds (species) 

 of shellfish did you sell the most of during the last 



12 months' (List below i r} their order of number of 

 she 1 1 f ish dishes served,) 



(')_ 



(2)_ 



(3) 



What do you consider to be the reason or reasons for 

 such preferences' 



13. a. Do you offer greater selection of 

 fish and shellfish main dish meals 

 on certain days? 



I I Ves 

 \ I NO 



b. If Yes - on what day or days do you have the 

 greatest selection of fish and shellfish dishes? 



I I Sunday 



I I Monday 



I ! Tuesday 



I I Wednesday 



I I Thursday 

 I I Friday 

 I I Saturday 



14. a. Are there days of the week when 

 you usually do not offer fish or 

 shellfish dishes' 



I 1 Ves 

 □ No 



b. If Yes - which days and why' 



15. 



Is your summer menu price of fish higher, lower 

 the same as your winter menu price? 



I I 'ligher in summer 



I I Same 



□ 



uower in summer 



16. Is your profit, per serving, from fish and shellfish 

 more, the same, or less than your profit from steak, 

 roast beef, roast pork or chicken' 



Steak 



More Q 



Same [ ) 



Less I I 



Do not serve | | 



17. 



What are some of the disadvantages, if any, of serv- 

 ing fish and shellfish as a food item? 



Fish. 



Shellfish. 



Form PEP-1 (5-14-55) 



75 



