Friendly, maybe, but not all that accommodating.
A family enters a Friendly's on Long Island, NY, and the father informs the server of a diet his doctor's got him on—one that requires him to seriously curtail the number of calories he takes in each day.
Emerging Cuisines: Peru
Peruvian cuisine may be a latecomer to America’s tables, but it’s gaining a foothold. “The healthy, fresh ingredients and unique flavor profiles are creating a surge of interest in Peruvian food and restaurants,” confirms Marcella Guzman, an instructor at the Art Institute of Fort Lauderdale.
Americans are finally practicing what they preach—they are starting to eat more healthfully when dining out. A recent study from The NPD Group found that over the past decade, consumers have shifted away from fried foods, hot dogs and soft drinks and moved toward grilled foods and better-for-you breakfasts.
Consumers' perception of what is considered healthy eating at restaurants is changing. Patrons are taking more of a balanced and personal approach; they're seeking out better-for-you foods offset by occasional indulgences. And health-halo claims like "local," "natural," "organic," "sustainable," "whole-wheat" and "free-range" are increasingly driving food choices, according to Technomic's Healthy Eating Consumer Trend Report.
Responding to years of criticism that the Atkins regimen might lead to heart disease and other health problems, the director of research and education for Atkins Nutritionals, Colette Heimowitz, is telling health professionals in seminars around the country that only 20% of a dieter's calories should come from saturated fat.