A new study has found that two thirds of pub and restaurant diners think operators and eating-out firms should give more information on food menus. The new research by Fourth Hospitality of 3,000 adults found that 67% of people would like to receive nutritional information – including calorific content – before ordering food in a pub or restaurant. The poll also revealed a growing “information gap” when comparing the weekly household food-shop experience to dining out. Over half of respondents said they regularly checked labels on food sold at supermarkets for nutritional information. And while 62% said they had a good idea of calories in food bought for the home, they had no idea about calorie values when eating out. While more than half of respondents said health and weight management was a matter of personal responsibility, more than two-thirds said restaurants and eating-out groups had their part to play in tackling rising obesity levels, by providing nutritional information. However, the study also revealed some “startling perceptions” among the public over what types of foods are healthy – one in five said fish and chips could be healthy and 60% believed pizza could be healthy if topped with vegetables. Furthermore, over 80% said a freshly-made burger from a restaurant was healthier than one bought from a supermarket, while over 20% extolled the healthy virtues of a chicken korma curry. The findings come as a significant number of operators, including McDonald’s, the fast-food group, have moved to add calorific content to their menus. Catherine Iredale, communications director at Fourth Hospitality, said: “Restaurant and pub operators have always rightfully taken the approach that any move to put calories on menus should be led not by legislators but by restaurant consumers – their customers. “However, against the backdrop of the UK’s biggest restaurant group pressing ahead with calorie disclosure on its menus, and more than two-thirds of consumers calling for other operators to do the same, we may be approaching something of a tipping point on the issue. “Perhaps for obvious reasons, there is a gulf between the information available in supermarket aisles versus restaurants, but it would seem that restaurateurs and eating-out groups could risk falling behind their customers on this issue.”