Vegetarian options are gaining prominence on menus at casual dining chains, according to a recent report in Nation's Restaurant News, a sister publication of SN. “We are seeing people choose one day a week to be a ‘flexitarian,’ or to try options other than a meat protein,” Paul Damico, president of Moe's Southwest Grill, told NRN. The 428-unit, Atlanta-based chain recently changed its menu boards to highlight vegetarian, low-calorie and gluten-free menu items, such as its new rice bowl ...
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