NRN 50: Economies of the scale

NRN 50: Economies of the scale

Concepts find expanding menus to include low-calorie dishes pays off

It was not so long ago restaurateurs were complaining that health-oriented selections barely registered with customers and did little but waste precious real estate on their menus.

These days, however, it seems as if operators can’t introduce new items quickly enough.

Over a recent month-long period, chains have weighed in with new dishes and combinations designed to appeal to calorie-counting consumers. Among them:

Fazoli’s, the Lexing

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