Wellness is becoming a competitive advantage across restaurant menus

For years, "healthy eating" occupied its own corner of the menu for some restaurants.

They were the salads, the grilled chicken entrées, perhaps a vegetarian option or two, and maybe a low-calorie designation for diners watching their waistlines. Indulgence lived elsewhere on the menu, while healthier choices often felt like a compromise.

That distinction is rapidly disappearing.

Instead, owners and operators across the restaurant, bar and hospitality industry are increasingly weaving wellness into menu development from the very beginning-not by stripping away flavor or creating separate "healthy" sections, but by emphasizing fresh ingredients, scratch cooking, transparency, customization and thoughtful preparation.

The result is food that satisfies guests looking for both indulgence and nourishment, often without calling attention to either.

"It's to make sure every guest has exceptional choices, whether they want to indulge or enjoy something lighter," said Miguel Toro, executive chef at Universal Helios Grand Hotel, a Loews Hotel overlooking the new Universal Epic Universe amusement park in Orlando.

Toto noted that the goal isn't to separate healthy food from the rest of the menu, a philosophy that reflects one of the industry's biggest shifts. Healthy dining is increasingly becoming less about restrictive eating and more about delivering quality, flexibility and trust.

Read the full story here: Wellness is becoming a competitive advantage across restaurant menus | Bar & Restaurant