Make It Healthy
Menu items labeled as “healthy” grew 65 percent between the second quarters of 2009 and 2010, according to Mintel Menu Insights.
From Q2 2007 to Q2 2010, Mintel research finds there has been a 10 percent increase in menu items that contain fruits or vegetables and a 12 percent increase in menu items labeled vegetarian. Still, according to the latest recommendations from the Dietary Guidelines Advisory Committee (DGAC), restaurants still have a ways to go.

