ORLANDO Fla. —Diners always say they want more healthful options, but many restaurateurs observe that when they put more healthful items on their menus, few people actually buy them. The situation may be vexing, but healthful items do benefit operators—even if those items appear only to be dead weight taking up valuable space on the menu board, said Warren Solochek, vice president of client development for the NPD Group, a Port ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!