Table 4

Percentage change in the number of beverages sold per customer at 6 months following implementation by tertiles of baseline restaurant SSB sales per customer

 Beverage category Restaurants with low SSB sales per customer* Restaurants with medium SSB sales per customer* Restaurants with high SSB sales per customer* On-menu Change (%) 95% CI p Value Change (%) 95% CI p Value Change (%) 95% CI p Value Levied SSBs 3.05 (−12.54 to 21.41) p=0.720 −16.47 (−20.55 to 12.19) p<0.001 −12.80 (−19.27 to 5.82) p=0.001 Fruit juice (main menu) 34.99 (18.77 to 53.42) p<0.001 12.52 (4.92 to 20.68) p<0.001 19.96 (5.65 to 36.21) p=0.005 Fruit juice (children’s menu) −7.13 (−19.35 to 6.93) p=0.007 −7.96 (−22.28 to 8.98) p=0.338 −14.36 (−22.04 to 6.01) p=0.001 Diet cola −1.00 (−10.42 to 9.53) p=0.853 −14.19 (−20.07 to 7.78) p<0.001 −5.45 (−10.68 to 0) p=0.049 Bottled water −6.20 (−16.47 to 5.44) p=0.282 −8.24 (−13.50 to 2.76) p=0.004 −4.78 (−12.45 to 3.46) p=0.249 Off-menu Levied SSBs 4.19 (−9.79 to 20.44) p=0.574 −11.40 (−17.30 to 4.97) p=0.001 −4.21 (−13.50 to 6.08) p=0.411 Mixers 2.53 (−8.42 to 14.80) p=0.664 1.41 (−6.48 to 9.86) p=0.739 3.36 (−6.67 to 14.57) p=0.525
• Analyses at 6 months based on n=820 restaurant periods.

• *Robust clustered standard errors adjusted for seasonality and clustering. Percentages are the exponentiated coefficients of change in log-transformed numbers of beverages sold per customer and are calculated from: (see online supplementary appendix 3 for more details).

• SSBs, sugar-sweetened beverages.