PHOENIX—When people order food from a restaurant in one of the country’s biggest cities, they can expect to pay an extra $5.00 or $6.00 for halal certification, according to a new study.
The average cost for the first diners to go to a restaurant is $3.50.
The study by Restaurant Research, which surveyed more than 2,000 people in seven cities and three states, found that halal-certified restaurants charge consumers $7.95 or $8.50 more for the meals served.
For a second or third course, diners pay $7 or $9 more for a meal.
“In general, the majority of diners in cities where restaurants are serving halal meals are dining on a fixed price basis,” said Robert W. Cogswell, a senior research associate at Restaurant Research.
“If the diners were to go out to eat, they’d pay more.”
Some diners said they were concerned about being exposed to blood, which is considered unclean by Muslim religious law, and that it would be difficult to avoid contamination.
Other diners who did not pay extra said they are worried about the quality of the food, as well as the health hazards associated with consuming food that is not halal.
“I don’t think there’s much harm in not eating it,” said Yvette M. Lopez, 35, a nurse from the Houston suburb of Beaumont who came to a halal food court in the city.
“The halal portion of the meal is just fine.”
The survey of more than 800 diners, including about 1,000 in Phoenix, found more than half said they ordered at least one item of food that was not hal al, which means it was prepared by a Muslim person.
Nearly half said the restaurant should provide a list of ingredients that were not halals.
Diners said they would have preferred the menu be listed in Arabic or Tagalog, a language that has been in common use since the 13th century.
The study did not measure the quality or quality of halal products.
A spokesman for the American Restaurant Association said the association supports the ability of restaurants to serve halal foods.
“We support the ability for restaurants to choose their own halal offerings,” said the group’s CEO, Stephen Schwanberg.
“But there is a distinction between a halaling restaurant and a non-halaling restaurant.”
The study also found that people who eat in restaurants that serve halals are less likely to buy a sandwich, burger or a salad and more likely to order a smaller serving of food than those who do not eat at halal restaurants.
The survey also found a lack of awareness among consumers about the difference between a restaurant that serves halal meal and one that does not.
“A lot of the people who are going to a non halal kitchen would probably never think of a non Halal restaurant,” said Jessica DeBartolo, an associate professor at New York University’s Stern School of Business.
“They’re not aware of it.
They’re not seeing it.”
More than half of the survey respondents said they didn’t know that the restaurant in question had an onsite halal lab.
“There are a lot of people who don’t know,” said Jennifer A. Tompkins, who runs the Center for Food Policy and Innovation at the University of Washington.
“You just don’t really know.”
According to the study, only about 30 percent of dinters knew about the requirements for halaling in the United States.
The percentage of people with an understanding of halaling standards varied widely across states and cities.
In New York, only a small percentage of dinbers had knowledge of the requirements.
The state has one of America’s highest rates of halalflowers.
The findings come amid a heated debate over halal, a term that includes the practice of cutting off meat from a cow or lamb’s neck, and meat from other animals, such as pigs, horses and cows.
Some diner groups and politicians say it is important for diners not to have to pay extra for halals, as it is more costly for dinars to produce meat that is halal if they do not serve it.
Others say that halals should be exempt from taxes.
A spokesperson for the restaurant association did not respond to a request for comment.