everal of my very good friends in Lexington, Kentucky are involved in the restaurant industry. One fellow owns and operates two very successful, upscale eateries. Occasionally we discuss topics of health and menu selections in theirs and other restaurants around the country. Both have told me on separate occasions that they are constantly pressured to offer healthy selections on the menu. The public virtually demands it. Many states in this country have gone so far as to require calorie totals on menus. The irony of course is that most of these healthy alternatives do not sell. One of my friends tells me that
