From low-fat to high-protein and low-carb—the pendulum of popular diet regimens continues to swing as the nation remains forever on the lookout for the next new thing. But there are signs that, in general, eating healthier is finally becoming a habit—one with long-lasting impact on how the industry does business.

• Special requests—from meatless to carb-less dishes—are on the rise.       
• Dishes specifically touting popular diets, such as Atkins and Weight Watchers, are gaining acceptance.       
• Nutritional listings are increasingly getting the go-ahead on menus across all industry segments.

What it all boils down to is offering your customers’ choice, according to Richard Gibbons, foodservice director of 500-bed Beth Israel Deaconess Medical Center in Boston. “Because it all depends on your definition of what healthy food is. For me, it’s lots of fruits and vegetables, whole grains, prepared fresh and seasoned well. And it’s offering a lot of variety so people can make choices that work for their lifestyles.”

Learn more about how Gibbons and other industry leaders are meeting demands for healthier options, plus how to shape up your menus and increase appeal for today’s health-obsessed customers.