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Article: Low Carb Menus in Restaurants



 
 
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  #1  
Old January 5th, 2004, 02:21 PM
Carol Frilegh
external usenet poster
 
Posts: n/a
Default 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  
Old January 5th, 2004, 02:45 PM
Perple Gyrl
external usenet poster
 
Posts: n/a
Default 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  
Old January 5th, 2004, 02:47 PM
Beverly
external usenet poster
 
Posts: n/a
Default 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  
Old January 5th, 2004, 02:49 PM
rosie r+p
external usenet poster
 
Posts: n/a
Default 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



 




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