More than 80 percent of U.S. consumers reported that healthy options on the menu played some role in their decision when choosing a restaurant in 2016. However, it is was not just the nutritional value of the meal which was considered important – the consumer also wanted socially responsible restaurants that offered free-range meat, without antibiotics or steroids, and natural, organic ingredients.
Restaurants are making an effort to cater to the demand for healthy dining: 61 percent of restaurant operators planned to offer more light or low-calorie dishes in 2014 and 59 percent planned to introduce more gluten-free options. According to chefs, healthy kids’ meals, and protein rich and ancient grains would be some of the leading restaurant menu trends for 2017.
