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 ...
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Contact: Desiree Torres Desiree.Torres@penton.com