Restaurant operators looking for proof that healthful foods can yield healthy profits need to get to work — literally. As commercial operators rethink their offerings with the much-anticipated arrival of federal menu labeling, business-and-industry operators are moving into what many have called the next generation of healthful eating. Where once B&I operators focused on eliminating less healthful ingredients from items, now they are taking a holistic approach to healthfulness and ...
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Contact: Desiree Torres Desiree.Torres@penton.com