Restaurants Are on a Health Kick

CHICAGOConsumers talked; restaurants listened. Between Q2 2009 and Q2 2010, menu items labeled as healthy grew 65%, according to Mintel Menu Insights. Part of that growth comes from a 10% increase in menu items that contain fruits or vegetables, and a 12% increase in menu items labeled as vegetarian, from Q2 2007 to Q2 2010.

Healthy menu development opportunity exists in providing vegetable and seafood-based appetizers, soups, salads and entrees, notes Eric Giandelone, director of foodservice research at Mintel. An added bonus in offering these ingredients is if prepared thoughtfully, they will naturally cut down on the fat and calories of a menu item, making it a more favorable choice for their patrons.

In other recent research, Mintel noted that nearly 60% of survey respondents said they want something that tastes great when they eat out, and 23% claim to want to eat a healthy meal. According to the market research company, these results indicate that restaurant patrons are attracted to healthful meals, as long as theyre full of flavor.

Nearly half of survey respondents reported eating healthier in restaurants in the past year by reducing fat (67%), eating more fruits and vegetables (52%), or cutting calories by ordering less food (49%).