Customers want what they want, so it’s great to give them craveable menu items that also fit the better-for-you profile: fresh and freshly made food that might have a local connection, a seasonal tie-in and lots of appeal. Among the healthy eating strategies consumers reported in the recent “Healthy at Foodservice” NPD Group study, 39% reported having salads as meals, 23% went for smaller portions and 28% sought out healthy proteins. Here are some restaurant menu ideas that hold appeal for health-conscious consumers:

For fans of fresh: Molyvos in New York City celebrates the healthfulness of Mediterranean cuisine with its new weekend brunch juice bar featuring seasonal organic produce from a nearby farm, and traditional lathera Greek vegetable dishes cooked low-and-slow with olive oil.

Local and seasonal connections: Wickets Bar & Grill in Schaumburg, IL, promoted the bounty of harvest season by creating three-course farmers’ market menus, priced at $25 per person, highlighting the week’s freshest produce from a local farmers’ market.