Restaurateurs will shift menus to healthier choices in 2014 to help attain higher forecasted growth rates – most notably with healthier foods, locally sourced items, cleaner ingredients and value products. Already, 56% of operators surveyed by L.E.K. Consulting for its 2014 U.S. Foodservice Study say they “have already changed or are changing their menus to include gluten-free items.”

http://www.factsfiguresfuture.com/issues/july-2014/foodservice-operators-bank-on-health-to-grow.html