What your customers consider healthy
Consumers' perception of what is considered healthy eating at restaurants is changing. Patrons are taking more of a balanced and personal approach; they're seeking out better-for-you foods offset by occasional indulgences. And health-halo claims like "local," "natural," "organic," "sustainable," "whole-wheat" and "free-range" are increasingly driving food choices, according to Technomic's Healthy Eating Consumer Trend Report.
Atkins diet cuts fat
Responding to years of criticism that the Atkins regimen might lead to heart disease and other health problems, the director of research and education for Atkins Nutritionals, Colette Heimowitz, is telling health professionals in seminars around the country that only 20% of a dieter's calories should come from saturated fat.
Do customers really eat the low-fat, low-calorie, low-sodium foods they claim they want restaurants to serve? According to the 2010 Healthy Eating Consumer Trend Report developed by food industry consulting group Technomic, almost 50% of the 1,500 consumers surveyed claim to want healthier foods, but only 25% actually consider nutrition when dining out.