WASHINGTON – Adding lower-calorie food and beverage items to their menus has contributed to sales growth at major fast-food and sit-down restaurant chains, a study released this week by the Hudson Institute shows. Over a five-year period, the policy research organization here found that restaurants that had added lower-calorie foods to their menus saw a 5.5 percent average increase in same-store sales. Ironically, those chains offering none or who had decreased their number of ...
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