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(EMAILWIRE.COM, February 22, 2013 ) San Francisco, CA -- According to new studies, cutting out the calories at a chain restaurant can be good for business.
Chain restaurants have been pushed and pointed in direction of removing large portion sizes and high-calorie choices in their menus for years. Now, the best motivation for the lower-calorie, more health-conscious options on the menu may be available to them: Higher profits. A new report was released recently, and showed that lower-calorie menu choices are “just good business”.
“We found that those restaurant chains that were growing their lower-calorie items, they demonstrated business advantages,” Hank Cardello, lead author of the report from the think tank Hudson Institute, said Thursday at a news conference to discuss the report.
“These are not just nice-to-have items, these are necessary parts of the portfolio.”
Seeing as restaurants are in business to make money, just like all businesses, and in that case, they can do right by the customers “because it makes sense to your bottom line,” says Cardello.
Dr. James Marks, who sits as senior vice president at the Robert Wood Johnson Foundation, called the findings in the report exciting. “They say the right and profitable are not mutually exclusive,” he said.
Cardello and his colleagues looked at the 21 nation's largest food chains in order to supply the data. Fast food companies and sit-down companies were all looked over to compile the numbers.
From 2006-2011, low-calorie food and drink options outperformed the other choices in 17 of the chains, according to the report.
The news comes just as the federal government is looking to finalize particular mandates on nutrition labeling that will include noting calorie counts.
“Our nation’s health and economic vitality are at risk because of the epidemic,” Marks said Thursday at the news conference. “The stakes couldn’t be any higher.”
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Benjamin Wrights
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Source: EmailWire.com
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