Health and Medical News and Resources

General interest items edited by Janice Flahiff

Lower calorie foods – it’s just good business

 

 

UnknownLower calorie foods – it’s just good business

In this landmark study, researchers examined NPD restaurant servings and traffic data, and Nation’s Restaurant News sales trends, to analyze whether or not growing sales of lower-calorie menu items in 21 national restaurant chains, accounting for half of the top 100 chain sales, resulted in superior business performance.

The study concluded that quick-service and sit-down restaurant chains that grew their lower-calorie servings delivered better business results. In short, sound strategic planning with a commitment to growing lower-calorie items is just good business.

The findings of this study clearly demonstrate that between 2006 and 2011 lower-calorie foods and beverages were the key growth engine for the restaurants studied. Restaurant chains growing their servings of lower-calorie foods and beverages demonstrated superior:

• Same-store sales (SSS) growth
• Increases in restaurant customer traffic • Gains in overall restaurant servings

Increasing lower-calorie menu portfolios can help quick-service and sit-down restaurant chains improve the key performance metrics demanded by their shareholders and Wall Street, while at the same time providing lower-calorie foods and beverages for families and children.

 

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May 2, 2013 Posted by | Educational Resources (Health Professionals), Educational Resources (High School/Early College(, Nutrition | , , , , , , , | Leave a comment

Environmental health news from the CDC – Food and water safety

 

 

Public Health--Research & Library News

EHS-Net Restaurant Food Safety Studies: What Have We Learned? – Laura Green Brown discusses the latest Environmental Health Specialists Network findings in restaurant food safety. This article is published in the March 2013 issue of the Journal of Environmental Health.

Restaurant Food Cooling Practices – EHS-Net article includes quantitative data on restaurants’ food cooling processes and practices such as whether cooling processes are tested and proven to be safe; temperature monitoring practices; refrigeration cooling practices, and cooling food temperatures.

EHS-Net Water Safety Projects – EHS-Net water safety projects include developing multisite projects with our funded partners. EHS-Net’s current multisite project looks at the seasonality of noncommunity water systems to understand how they provide safe drinking water and about vulnerabilities of those systems. Learn about EHS-Net partners’ individual projects to improve the practice of environmental health.

Read more about the Environmental Health Specialists Network in EHS-Net: Improving Restaurant Food Safety…

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March 22, 2013 Posted by | environmental health, Uncategorized | , , , | Leave a comment

   

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