Restaurant brands competing in segments not known for healthfulness often struggle with the “veto vote” of failing to appeal to diners within a group who are trying eat healthy or diet. However, recent menu innovations around more healthful menu items have lifted prospects for operators, not only by adding small, incremental levels of sales from more salads or wraps, but also by driving more orders of signature, indulgent products. Justin Massa, chief executive of ...
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!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com