ATLANTA - Chain
restaurants are slowly changing from offering huge portion and super-sized
value meals to lower calorie options, Forbes reports. Part of the switch is
fueled by a recent report that low-calorie
menu items grew 2.5%, while higher-calorie options dropped 4.2%.
This week, a study from
the U.S. Centers for Disease Control and Prevention (CDC) revealed that U.S.
adults downed 11.3% fewer calories in QSR food in 2010 than four years
previously. The data shows that healthful fare is in, while big meals are
waning.
Cutting calories on menu
items is good for business, and restaurants that add more low-calorie options
will find it positively impacts their bottom line. Even food manufacturers have
noticed the same trend: items promoted as reduced calorie, made with whole
grains or smaller portions brought in more than 70% of their U.S. dollars sales
increase from 2006 to 2011.
Restaurants need to
embrace reduced calorie options, not by getting rid of the high-calorie dishes
entirely, but by focusing more on low-calorie items. Try repackaging
high-calorie dishes in smaller portion sizes.
Promote low-calorie
beverages or add more of these options to your drink menu. Highlight reduced
calorie dishes more prominently. Switch to healthier cooking oils, such as
omega-9 sunflower blends.