TITLE

Selling Health

AUTHOR(S)
WESTRA, ABBIE
PUB. DATE
August 2011
SOURCE
FoodService Director;8/15/2011, Vol. 24 Issue 8, pS4
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article provides tips to foodservice operators on how to deliver consumers' demand for more healthful items. It suggests understanding how consumers define healthy and providing them with choices to allow them to balance their health and indulgence. Results of the NPD Group's study of important attributes of healthy eating when dining out are discussed. Also discussed are results of the "Healthy Eating and Consumer Trend Report" study by Technomic Inc.
ACCESSION #
64401165

 

Related Articles

  • Transport Your Events to Italy at II Fornaio.  // Orange County Business Journal;12/5/2005, Vol. 28 Issue 49, pA30 

    The article features the restaurant II Fornaio in Irvine, California. It serves authentic food, bread and wine. It offers special regional menu in addition to its core menu. Each guests is given a chance to experience what its like to be in Italy. Pastas and flavorful sauces are served during...

  • Little stomachs, big power. Pellegrini, Megan // National Provisioner;Jun2007, Vol. 221 Issue 6, p18 

    The article discusses the influence of children on menu choices in fast food restaurants in the U.S. The 2005 study by WonderGroup revealed that 68 percent is the influence of children on products purchased at fast food restaurants. The restaurants are spending millions on advertising and...

  • fearsome food.  // Corporate Meetings & Incentives;Aug2006, Vol. 25 Issue 8, p33 

    The article reports on the introduction of the Fear Factor-Hollywood and Jurassic Park-themed menus offered by Loews Hotel at the Universal Orlando Resort-Portofino Bay Hotel, Hard Rock Hotel and Royal Pacific Resort in the U.S. The Fear Factor lunch which is a good partner to Fear Factor...

  • 20-Minute University.  // Restaurant Business;Oct2009, Vol. 108 Issue 10, p48 

    The article provides suggestions on the menu development for buffets in food services in the U.S. It explores several aspects of the buffet which include the overall theme, the price range and the guest's expectations and enumerates the successive measures for planning menus. It also offers some...

  • the REASON for the SEASON. Jarman, Abbie // Chef Magazine;Sep2005, Vol. 15 Issue 9, p16 

    Focuses on the efforts of various restaurants in preparing menu for the holiday season in the U.S. Various themes applied in preparing the restaurant's menu design for the holidays; Basis of restaurants in designing the menu; Relevance of the location of Arterra, a restaurant located in the San...

  • Brother Mel's BBO still cooking right along. Albritton, Jane // Northern Colorado Business Report;1/29/2010, Vol. 15 Issue 8, p8A 

    The article offers news briefs related to restaurants in Colorado. Brother Mel's Southern Style Barbeque (BBQ) has closed its branch restaurant at Oak Street in 2005, however, it can still be reached in Fort Collins, Colorado. Jason Shaffer, owner of Chimney Park Restaurant, has planned to offer...

  • Princess d'Annam Resort.  // AirGuide Online.com;8/17/2009, p6 

    The article reports on the launch of the new daily menu at the Princess d'Annam Resort and Spa in Ke Ga Bay, Vietnam. Jean-Philippe Beghin, general manager of the resort, says the new consultative approach to dining is one of the distinctive characteristic of the Princess d'Annam. The resort's...

  • Princess d'Annam Resort.  // CruiseGuide;8/17/2009, p12 

    The article offers information on the menu offered by Princess d'Annam Resort & Spa in Vietnam. It states that the resort offer different single day menu which specializes in French and Vietnamese cuisine including seafood risotto, pan-fried marinated prawns. Jean-Philippe Beghin, resort general...

  • NICE MENUS YOU GOT THERE. Strong, Andrea // Restaurant Business;Apr2006, Vol. 105 Issue 4, p25 

    The article presents information related to the design of menus in different restaurants. The menu is a statement of restaurant's philosophy and a crucial piece of its marketing puzzle. Patricia Spencer, a graphic designer who has created menus for different restaurants, a menu is a vehicle for...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics