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America’s health issues have been well publicized, and consumer awareness of issues such as obesity and diabetes has increased considerably in recent years. For the restaurant industry, the stages of attention being drawn to the issue, and then widespread awareness setting in, are now past. The foodservice industry is undergoing transformation, driven in part by government pressures at the municipal, state and federal levels. While consumers will not quickly and seismically change their restaurant ordering habits, menu labeling will have a clear educational effect that will increasingly impact point-of-purchase menu ordering decisions over time. In combination with continued initiatives to educate consumers while minimizing nutritional confusion—as well as economic pressures tied to the government, workplace, and consumer costs of obesity—health issues are coming to the fore on the American restaurant menu.
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