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Low-Cal Menu Items Boost Sales At Restaurant Chains

February 7, 2013: 12:00 AM EST
A study by the Hudson Institute's Obesity Solutions Initiative finds that restaurants that served more lower-calories foods experienced an average increase of 5.5 percent in same-store sales. Restaurant chains that sold fewer low-calorie items experienced a 5.5 percent decrease in sales. The group analyzed 21 fast-food and sit-down restaurant chains from 2006 to 2011. The report defined lower-calorie servings as sandwiches and entrees with 500 or fewer calories, beverages with 50 or fewer calories (per 8 ounces) and side dishes, appetizers and desserts with 150 or fewer calories. "The bottom line,” said the report’s author, “ is if restaurants don't get more aggressive behind these low-calorie products, they're leaving sales on the table."
Julie Jargon, "Low-Cal Items Fuel Restaurant Sales", Wall Street Journal, February 07, 2013, © Dow Jones & Company, Inc
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