Lower-calorie foods are more profitable for fast-food chains and casual dining restaurants than higher calorie foods, a study has found. And the authors say the results give public health officials the ammo to induce national chains to cut back on the calories in their food.
The data showing low-calorie foods to be more profitable could be the magic bullet needed by public health advocates to convince chain owners to reduce the calories in their food, said Hank Cardello, senior fellow and director of the Obesity Solutions Initiative at the Hudson Institute, a not-for-profit research policy group focused on global security, prosperity, and freedom.
The study, “Low Calorie Foods: It's Just Good Business,” found that chain restaurants considered to be lower calorie had a greater number of servings, a greater change in the total traffic and greater sales growth, looking at 2006 to 2011. The research was supported by the Robert Wood Johnson Foundation.