Fussy eaters

May 2007
Caterer & Hotelkeeper;5/24/2007, Vol. 197 Issue 4476, p12
Trade Publication
The article reports on consumers' growing preference for healthy and vegetarian foods. Chefs at well-known restaurants have to revise their traditional menus in order to cater to the needs of vegetarian consumers and those that have dietary restrictions. Low-fat menus are increasingly becoming a part of restaurants' offerings.


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