Food available in restaurants is often found to be unhealthy and containing high amount of calories. While many studies have urged cutting down the calorie content in restaurant food in order to provide healthy choices to the customers, researchers at Hudson Institute have come up with a new conclusion which may catch the attention of restaurant owners quicker: profit.
According to the study, funded by the Robert Wood Johnson Foundation, those restaurant chains that promoted lower-calorie items increased their business as such items quickly became more profitable compared to other items.
The researchers conducted the study in 21 of the largest restaurant chains in the US between 2006 and 2011. The researchers found that those who offered lower calorie items increased their sales, higher customer traffic and stronger gains in total food and beverage servings compared to those chains that did not provide low calorie food items.
"Consumers are hungry for restaurant meals that won't expand their waistlines, and the chains that recognize this are doing better than those that don't. Until now, there has been little evidence that restaurants can do well by doing good. Now we know that offering and promoting lower-calorie items is not just a nice thing to do, it's a business imperative", lead researcher Hank Cardello said.