QSR Magazine looks into industry’s efforts toward more nutritious offerings.
Ever since Super Size Me inspired McDonald’s to retire its Super Size option back in 2004, the restaurant industry has been actively repositioning to accommodate an increasingly health-conscious generation of consumers. But have restaurants actually gotten any healthier?
That’s the question QSR Magazine asks in a recent article that seeks to take stock of the restaurant industry’s advances toward healthier offerings. The article looks at the issue from multiple angles, including how the wage gap affects eating habits, the operational burdens of serving healthier food, the rise of veggie burgers and the increasing availability of nutrition information.
Overall, the article finds that while nutrition is not the driving concern that it was a decade ago, the industry continues to make significant strides toward healthier menus.
Read the full article at qsrmagazine.com.