It wasn't so long ago that kids' menus were almost an afterthought for most restaurateurs, who casually courted the wee folk with the traditional hamburger and fries, mac and cheese, peanut butter and jelly, and, perhaps, spaghetti and tomato sauce. Increasingly, though, serious concerns about childhood obesity in the United States have prompted chefs and restaurateurs to take a closer look at the nutritional value of their children's offerings and make some long-needed ...
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Contact: Desiree Torres Desiree.Torres@penton.com