Chain restaurants nationwide are re-evaluating the way they develop their dishes as they brace for regulations requiring them to list calorie information on menus.
 Executives and chefs are seeking ways to make calorie disclosure work for them, taking into account their brand images, their operational quirks and the conflicting messages consumers send about healthful foods. Despite the many uncertainties of the impending rules, one thing is clear: The calorie conversation starts in the ...

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