How Major Restaurant Chains Plan Their Menus
In this month's Journal of Preventive Medicine is a fascinating article on why/how restaurant chains plan menus and how to get "healthy foods" onto the menu [Vol. 32, #5, Pp 383-388 (May 2007)]. The bottom line, apparently to the surprise of the researchers, was that chains provide what their customers demand! Labelling food as healthy is the 'kiss of death' to an item's survival on a menu.