Low-Cal Menu Items Boost Sales At Restaurant Chains

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."