If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#1
|
|||
|
|||
Article: Low Carb Menus in Restaurants
Well one wonders if the late Dr. Robert Atkins is resting in peace or
pure bliss. Since his demise the Atkins Diet has been commercialized to the max and the big "A" logo pops up on most Yahoo groups, many TV screens and now on restaurant menus. Here is part of an article from this morning's N.Y. Times: Restaurant Chains, Too, Watch Their Carbs By JULIE DUNN Published: January 4, 2004 OR many Americans, a new year means a diet, and in 2004, there is a good chance that it's a low-carbohydrate, high-protein one. More than 10 million people are following a low-carb regimen like the Atkins diet, the Zone or the South Beach diet, according to the NPD Group, a market research company in Chicago. Recognizing the size of the trend, nearly every part of the food industry, from manufacturers to restaurant chains, has introduced low-carb products. "We're just seeing the leading edge of this, but low-carb is becoming ubiquitous," said Dean Rotbart, executive editor of LowCarbiz, a trade newsletter that started last July and is based in Denver. "Atkins has become something like Kleenex is to facial tissue." But marketing food that fits a certain dietary style is not without risks, and many companies now face the question of whether they are better off forming a partnership with a name-brand diet or going it alone. "There is a debate in the industry about whether you want to live and die by a diet's fortunes, or if you want to stay more generic," said John S. Glass, a restaurant analyst at CIBC World Markets in Boston. "Using a branded association immediately gets you more notice, but it also limits your appeal." The high-protein crowd received an unexpected scare with the recent announcement that a cow in the United States was found to have mad cow disease. Depending on the extent of the problem, diets that encourage the consumption of red meat could become less popular. Seventy percent of Americans are expressing some concern about mad cow disease, according to a survey on food safety conducted in late December by NPD, which has been tracking food trends since 1980. "There is clearly great concern about this, but as for a change in behavior, I think that depends on how many cows get sick," said Harry Balzer, vice president of NPD. "If the bovine bonfires of Great Britain come to the United States, you'll see a significant drop in meat consumption. But if it is like Canada with only one cow, I don't think it will have a major impact." Mr. Balzer said he did not see a single infected cow as a threat to the low-carb craze. "Americans are still going to want to lose weight, and this is the hot diet," he said. "It could cause a shift in the meat component and drive people more towards poultry or pork." T.G.I. Friday's, owned by Carlson Restaurants Worldwide, is betting that low-carb diets will stick around. Last month, it announced a partnership with Atkins Nutritionals Inc. and began serving Atkins-approved menu items at its more than 520 American restaurants. WE see really significant rewards in using the Atkins name because we're creating a lot of trust," said Mike Archer, executive vice president and chief operating officer of T.G.I. Friday's. "Low-carb is on fire right now, it's the thing that everybody is talking about, and we think that it can be a considerable part of our business." The Atkins-inspired dishes include Tuscan spinach dip, sizzling chicken with broccoli and grilled chicken Caesar salad. Consumer research at T.G.I. Friday's found that 19 percent of those who dine often at casual restaurants like Friday's are using the Atkins approach. "We're trying to change perceptions of the brand," Mr. Archer said, "to show that you can go out to a T.G.I. Friday's and have one of our indulgent items, but you also have some healthy low-carb options." At T.G.I. Friday's, two of the nine "Atkin's approved" menu items are made with beef. "We're continuing to monitor the situation," said Amy Freshwater, a spokeswoman for the chain. "But we have not seen any change in our guests' dining habits, and we don't anticipate that we will." Atkins Nutritionals, the private company founded by Dr. Robert C. Atkins, who published his first low-carb diet book in 1972 and died last year after slipping on ice, is looking beyond its 129 grocery-store products for ways to capitalize on its widespread name recognition. the rest can be found at: http://www.nytimes.com/2004/01/04/bu...ey/04carb.html -- Diva ******** Completing 4 years of maintenance |
#2
|
|||
|
|||
Article: Low Carb Menus in Restaurants
I saw that at Fridays this weekend! I got the garlic chicken and broc (even
though I am not low carbing). Anyway, I heard that Subway was going to do sandwich roll ups with lettuce for low carbers.... -- Email me at: perpleglow(AT)comcast.net "Carol Frilegh" wrote in message ... Well one wonders if the late Dr. Robert Atkins is resting in peace or pure bliss. Since his demise the Atkins Diet has been commercialized to the max and the big "A" logo pops up on most Yahoo groups, many TV screens and now on restaurant menus. Here is part of an article from this morning's N.Y. Times: Restaurant Chains, Too, Watch Their Carbs By JULIE DUNN Published: January 4, 2004 OR many Americans, a new year means a diet, and in 2004, there is a good chance that it's a low-carbohydrate, high-protein one. More than 10 million people are following a low-carb regimen like the Atkins diet, the Zone or the South Beach diet, according to the NPD Group, a market research company in Chicago. Recognizing the size of the trend, nearly every part of the food industry, from manufacturers to restaurant chains, has introduced low-carb products. "We're just seeing the leading edge of this, but low-carb is becoming ubiquitous," said Dean Rotbart, executive editor of LowCarbiz, a trade newsletter that started last July and is based in Denver. "Atkins has become something like Kleenex is to facial tissue." But marketing food that fits a certain dietary style is not without risks, and many companies now face the question of whether they are better off forming a partnership with a name-brand diet or going it alone. "There is a debate in the industry about whether you want to live and die by a diet's fortunes, or if you want to stay more generic," said John S. Glass, a restaurant analyst at CIBC World Markets in Boston. "Using a branded association immediately gets you more notice, but it also limits your appeal." The high-protein crowd received an unexpected scare with the recent announcement that a cow in the United States was found to have mad cow disease. Depending on the extent of the problem, diets that encourage the consumption of red meat could become less popular. Seventy percent of Americans are expressing some concern about mad cow disease, according to a survey on food safety conducted in late December by NPD, which has been tracking food trends since 1980. "There is clearly great concern about this, but as for a change in behavior, I think that depends on how many cows get sick," said Harry Balzer, vice president of NPD. "If the bovine bonfires of Great Britain come to the United States, you'll see a significant drop in meat consumption. But if it is like Canada with only one cow, I don't think it will have a major impact." Mr. Balzer said he did not see a single infected cow as a threat to the low-carb craze. "Americans are still going to want to lose weight, and this is the hot diet," he said. "It could cause a shift in the meat component and drive people more towards poultry or pork." T.G.I. Friday's, owned by Carlson Restaurants Worldwide, is betting that low-carb diets will stick around. Last month, it announced a partnership with Atkins Nutritionals Inc. and began serving Atkins-approved menu items at its more than 520 American restaurants. WE see really significant rewards in using the Atkins name because we're creating a lot of trust," said Mike Archer, executive vice president and chief operating officer of T.G.I. Friday's. "Low-carb is on fire right now, it's the thing that everybody is talking about, and we think that it can be a considerable part of our business." The Atkins-inspired dishes include Tuscan spinach dip, sizzling chicken with broccoli and grilled chicken Caesar salad. Consumer research at T.G.I. Friday's found that 19 percent of those who dine often at casual restaurants like Friday's are using the Atkins approach. "We're trying to change perceptions of the brand," Mr. Archer said, "to show that you can go out to a T.G.I. Friday's and have one of our indulgent items, but you also have some healthy low-carb options." At T.G.I. Friday's, two of the nine "Atkin's approved" menu items are made with beef. "We're continuing to monitor the situation," said Amy Freshwater, a spokeswoman for the chain. "But we have not seen any change in our guests' dining habits, and we don't anticipate that we will." Atkins Nutritionals, the private company founded by Dr. Robert C. Atkins, who published his first low-carb diet book in 1972 and died last year after slipping on ice, is looking beyond its 129 grocery-store products for ways to capitalize on its widespread name recognition. the rest can be found at: http://www.nytimes.com/2004/01/04/bu...ey/04carb.html -- Diva ******** Completing 4 years of maintenance |
#3
|
|||
|
|||
Article: Low Carb Menus in Restaurants
"Carol Frilegh" wrote in message ... Well one wonders if the late Dr. Robert Atkins is resting in peace or pure bliss. Since his demise the Atkins Diet has been commercialized to the max and the big "A" logo pops up on most Yahoo groups, many TV screens and now on restaurant menus. Here is part of an article from this morning's N.Y. Times: Restaurant Chains, Too, Watch Their Carbs My family and I ate at Ruby Tuesdays Saturday and they now have a low-carb menu. I ordered the Cajun chicken breast with mashed cauliflower. Both items were good. Beverly By JULIE DUNN Published: January 4, 2004 OR many Americans, a new year means a diet, and in 2004, there is a good chance that it's a low-carbohydrate, high-protein one. More than 10 million people are following a low-carb regimen like the Atkins diet, the Zone or the South Beach diet, according to the NPD Group, a market research company in Chicago. Recognizing the size of the trend, nearly every part of the food industry, from manufacturers to restaurant chains, has introduced low-carb products. "We're just seeing the leading edge of this, but low-carb is becoming ubiquitous," said Dean Rotbart, executive editor of LowCarbiz, a trade newsletter that started last July and is based in Denver. "Atkins has become something like Kleenex is to facial tissue." But marketing food that fits a certain dietary style is not without risks, and many companies now face the question of whether they are better off forming a partnership with a name-brand diet or going it alone. "There is a debate in the industry about whether you want to live and die by a diet's fortunes, or if you want to stay more generic," said John S. Glass, a restaurant analyst at CIBC World Markets in Boston. "Using a branded association immediately gets you more notice, but it also limits your appeal." The high-protein crowd received an unexpected scare with the recent announcement that a cow in the United States was found to have mad cow disease. Depending on the extent of the problem, diets that encourage the consumption of red meat could become less popular. Seventy percent of Americans are expressing some concern about mad cow disease, according to a survey on food safety conducted in late December by NPD, which has been tracking food trends since 1980. "There is clearly great concern about this, but as for a change in behavior, I think that depends on how many cows get sick," said Harry Balzer, vice president of NPD. "If the bovine bonfires of Great Britain come to the United States, you'll see a significant drop in meat consumption. But if it is like Canada with only one cow, I don't think it will have a major impact." Mr. Balzer said he did not see a single infected cow as a threat to the low-carb craze. "Americans are still going to want to lose weight, and this is the hot diet," he said. "It could cause a shift in the meat component and drive people more towards poultry or pork." T.G.I. Friday's, owned by Carlson Restaurants Worldwide, is betting that low-carb diets will stick around. Last month, it announced a partnership with Atkins Nutritionals Inc. and began serving Atkins-approved menu items at its more than 520 American restaurants. WE see really significant rewards in using the Atkins name because we're creating a lot of trust," said Mike Archer, executive vice president and chief operating officer of T.G.I. Friday's. "Low-carb is on fire right now, it's the thing that everybody is talking about, and we think that it can be a considerable part of our business." The Atkins-inspired dishes include Tuscan spinach dip, sizzling chicken with broccoli and grilled chicken Caesar salad. Consumer research at T.G.I. Friday's found that 19 percent of those who dine often at casual restaurants like Friday's are using the Atkins approach. "We're trying to change perceptions of the brand," Mr. Archer said, "to show that you can go out to a T.G.I. Friday's and have one of our indulgent items, but you also have some healthy low-carb options." At T.G.I. Friday's, two of the nine "Atkin's approved" menu items are made with beef. "We're continuing to monitor the situation," said Amy Freshwater, a spokeswoman for the chain. "But we have not seen any change in our guests' dining habits, and we don't anticipate that we will." Atkins Nutritionals, the private company founded by Dr. Robert C. Atkins, who published his first low-carb diet book in 1972 and died last year after slipping on ice, is looking beyond its 129 grocery-store products for ways to capitalize on its widespread name recognition. the rest can be found at: http://www.nytimes.com/2004/01/04/bu...ey/04carb.html -- Diva ******** Completing 4 years of maintenance |
#4
|
|||
|
|||
Article: Low Carb Menus in Restaurants
tom and i were just talking about dr. atkins yesterday, KNOWING that
he is enjoying FINALLY having his theories accepted and utilized, EVEN THOUGH he still is not getting the applause he deserves! -- read and post daily, it works! rosie "Hell they won't lie to me/ Not on my own damn TV/ But how much is a liar's word worth/ And whatever happened to peace on earth?" .....................................Willie Nelson REGIME CHANGE BEGINS AT HOME ****VOTE**** "Carol Frilegh" wrote in message ... Well one wonders if the late Dr. Robert Atkins is resting in peace or pure bliss. Since his demise the Atkins Diet has been commercialized to the max and the big "A" logo pops up on most Yahoo groups, many TV screens and now on restaurant menus. Here is part of an article from this morning's N.Y. Times: Restaurant Chains, Too, Watch Their Carbs By JULIE DUNN Published: January 4, 2004 OR many Americans, a new year means a diet, and in 2004, there is a good chance that it's a low-carbohydrate, high-protein one. More than 10 million people are following a low-carb regimen like the Atkins diet, the Zone or the South Beach diet, according to the NPD Group, a market research company in Chicago. Recognizing the size of the trend, nearly every part of the food industry, from manufacturers to restaurant chains, has introduced low-carb products. "We're just seeing the leading edge of this, but low-carb is becoming ubiquitous," said Dean Rotbart, executive editor of LowCarbiz, a trade newsletter that started last July and is based in Denver. "Atkins has become something like Kleenex is to facial tissue." But marketing food that fits a certain dietary style is not without risks, and many companies now face the question of whether they are better off forming a partnership with a name-brand diet or going it alone. "There is a debate in the industry about whether you want to live and die by a diet's fortunes, or if you want to stay more generic," said John S. Glass, a restaurant analyst at CIBC World Markets in Boston. "Using a branded association immediately gets you more notice, but it also limits your appeal." The high-protein crowd received an unexpected scare with the recent announcement that a cow in the United States was found to have mad cow disease. Depending on the extent of the problem, diets that encourage the consumption of red meat could become less popular. Seventy percent of Americans are expressing some concern about mad cow disease, according to a survey on food safety conducted in late December by NPD, which has been tracking food trends since 1980. "There is clearly great concern about this, but as for a change in behavior, I think that depends on how many cows get sick," said Harry Balzer, vice president of NPD. "If the bovine bonfires of Great Britain come to the United States, you'll see a significant drop in meat consumption. But if it is like Canada with only one cow, I don't think it will have a major impact." Mr. Balzer said he did not see a single infected cow as a threat to the low-carb craze. "Americans are still going to want to lose weight, and this is the hot diet," he said. "It could cause a shift in the meat component and drive people more towards poultry or pork." T.G.I. Friday's, owned by Carlson Restaurants Worldwide, is betting that low-carb diets will stick around. Last month, it announced a partnership with Atkins Nutritionals Inc. and began serving Atkins-approved menu items at its more than 520 American restaurants. WE see really significant rewards in using the Atkins name because we're creating a lot of trust," said Mike Archer, executive vice president and chief operating officer of T.G.I. Friday's. "Low-carb is on fire right now, it's the thing that everybody is talking about, and we think that it can be a considerable part of our business." The Atkins-inspired dishes include Tuscan spinach dip, sizzling chicken with broccoli and grilled chicken Caesar salad. Consumer research at T.G.I. Friday's found that 19 percent of those who dine often at casual restaurants like Friday's are using the Atkins approach. "We're trying to change perceptions of the brand," Mr. Archer said, "to show that you can go out to a T.G.I. Friday's and have one of our indulgent items, but you also have some healthy low-carb options." At T.G.I. Friday's, two of the nine "Atkin's approved" menu items are made with beef. "We're continuing to monitor the situation," said Amy Freshwater, a spokeswoman for the chain. "But we have not seen any change in our guests' dining habits, and we don't anticipate that we will." Atkins Nutritionals, the private company founded by Dr. Robert C. Atkins, who published his first low-carb diet book in 1972 and died last year after slipping on ice, is looking beyond its 129 grocery-store products for ways to capitalize on its widespread name recognition. the rest can be found at: http://www.nytimes.com/2004/01/04/bu...ey/04carb.html -- Diva ******** Completing 4 years of maintenance |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Low carb diets | General Discussion | 249 | January 8th, 2004 11:15 PM | |
Low Carb Week in Review | Dave N | General Discussion | 0 | November 24th, 2003 12:06 AM |
Latest Low Carb News | Dave N | General Discussion | 1 | November 18th, 2003 07:13 AM |
What is low carb? | Jarkat2002 | General Discussion | 7 | October 30th, 2003 02:21 PM |
Is this better than Atkins? | Ferrante | General Discussion | 13 | October 8th, 2003 08:46 PM |