Building the Case for Healthy Menus
Consumers want healthier away-from-home foods but will not sacrifice taste. Chefs are responding with smaller portions, fresh ingredients, and foods with lower caloric density.
From the familiar restaurant greeting "May I take your order?" to the after-dinner mint, a restaurant revolves around meeting the needs of the customer. It's all about what the customer wants, right? Many groups - from the media and restaurateurs to chefs and academic researchers - believe they have a solid grasp on what they want concerning food. Some observers say that consumer expectations and demands have helped shape the food industry, while others insist that consumer needs have been shape…
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