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Casual diners more likely to buy from restaurants with healthy menu options

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Casual diners more likely to buy from restaurants with healthy menu options

More than half of casual diners (56%) would be more likely to go to a restaurant offering healthy menu options, according to new research by Nestlé Professional.

The Good Food, Good Life research, conducted by One Poll, details how over two-thirds (69%) of casual diners would also like to see more ‘fresh’ and ‘healthy’ choices.

The report, which was launched exclusively to attendees of a BuzzBites Breakfast at the Casual Dining Show last week, also challenges misconceptions about ‘healthy’ food lacking taste, with 50% of the diners questioned finding healthier menu options to be just as tasty and appealing as other options.

Other findings include:

  • Going ‘small’: 44% of diners would like to have the option of a small portion size
  • Counting calories: More than a third (37%) would like to see clearer calorie labelling on menus
  • Battle of the sexes: Women are driving the ‘healthy food revolution’, with 61% more willing to go to a restaurant offering healthy menu options as opposed to 50% of men 

Speaking at the event, Paul Lumley, brand & communications manager for Nestlé Professional, said: “The casual dining industry is changing, and fast. Consumer trends are fast paced and businesses need to be able to flex and adapt to keep up.”

Also speaking live at the event was award-wining dietitian Lucy Jones – a spokesperson for the British Dietetic Association who has appeared on TV shows including BBC1’s Eat Well for Less and Channel 4’s The Food Hospital.

“For me, ‘good’ food isn’t about putting a label on something. Eating well doesn’t have to mean excluding certain foods or following a specific diet; it’s all a question of balances,” she explained.

“This new research shows we are seeing a fast-growing consumer appetite for healthier products, dishes and ideas, and for the casual dining industry there is a huge precedence to meet this demand – to provide healthier menu options and clearer choices.

“However, this needn’t be daunting. It’s about getting the foundations right. With a bit of innovation and creativity, creating a ‘better’ menu is achievable.” 

To download a copy of Good Food, Good Life go to

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