Consumer Trends
Increased Lower-Calorie Choices = Good Business
Restaurant chains that serve more lower-calorie foods and beverages have better business performance, according to a new study by Hudson Institute. Over five years, chains that increased the amount of lower-calorie options they served had better sales growth, larger increases in customer traffic and stronger gains in total food and beverage servings than chains whose servings of lower-calorie options declined.
Ham: The hog's hind leg
Cooked as is, a fresh ham makes quite a tasty pork roast.
Chefs know they can count on grapes to add refreshment to a cheese plate, color to a fruit plate or a wholesome crunch to a salad. But if you think of grapes only as a garnish, you’re missing a lot of the fruit’s culinary potential. In the hands of professional culinarians with an innovative bent, fresh grapes can go in directions you may never have imagined.
Over the past 50 years, eating healthfully has become increasingly challenging. When our ancestors sat down to the table, their food had traveled far fewer miles, was fresher and, most important, was less processed. In addition, because our lifestyles are generally more sedentary, our daily intake requirements—currently between 1,800 and 2,000 calories—have decreased over this same time period.