Nutritional activists are probably still amazed by how rapidly their campaign to eliminate trans fats from restaurant food came to fruition. Just last December, New York City was the first jurisdiction to put such a regulation in place. Today, less than 10 months later, just about every large chain in the industry has capitulated. Independents and full-service restaurants have quickly followed suit and, while pockets of trans-fat users may still exist in a few market niches, the restaurant ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.