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Restaurants realize that low-carb menu items are not only good for customers, they're good for business

Friday, January 30, 2004 by: Mike Adams (see all articles by this author) | Key concepts: restaurants, low-carb and low-carb menu items

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The low-carb diet trend is having a huge impact on fast food restaurants. Customers don't want the bun, the bread, or the sugar candy soft drinks. They want high-protein, high-fiber meals, and if you restaurants are listening and starting to deliver what customers want. Those restaurants include Burger King, Subway, and Carl's Jr.

I think it's an excellent example of how consumer demand can change the practices of an industry in a free-market society. And it isn't just fast food restaurants who are paying attention to the Atkins diet: it's also local, sit-down restaurants who are increasingly offering low-carbohydrate menu items to customers.

As a person who has avoided refined carbohydrates for nearly a decade, this is a great relief to me, because it makes it a little bit easier to eat at restaurants or while traveling. Hopefully, these restaurants offering low carb menu items will experience a great deal of success from it, and customers will experience improved health by avoiding refined carbohydrates in their diets.

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