A double-hurdle model of Irish households' foodservice expenditure patterns
The aim of this paper is to analyse the various factors fuelling demand for Food- Away - From- Home (FAFH) in Ireland. The two largest components of this industry, the quick- service sector (fast food and takeaway) and the full- service sector (hotel and restaurant meals), are analysed using the most recently available Household Budget Survey data for Ireland. The results from a Box- Cox double hurdle model indicate that different variables affect expenditure in the different sectors in different ways. Income has a greater effect on full- service expenditure than on quick- service. Similarly households that are healthconscious indicate a greater preference for full- service meals while households with higher time values indicate a greater preference for quick- service. Households of a higher social class and those with higher education levels also appear to favour full- service expenditure. In addition, younger, urbanised households favour quick- service meal options. The results emphasise the merits of adopting a disaggregated approach to analysing foodservice expenditure patterns.
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