Of course, big players like McDonald’s are also offering healthier choices—reducing portion size and slowly removing sodium, fat, calories, and carbs from their menus. “As restaurants continue to evolve…and use better ingredients, it may make it harder for these independents to grow, because there is more of a limited demand for it,” says Darren Tristano, of the food research firm Technomic.
http://www.bostonmagazine.com/restaurants/article/2014/07/28/clover-food-lab/2/
