Restaurants cater to health-conscious customers

Restaurants across the country are tweaking their menus to fulfill the demands of more health-conscious consumers. Local eateries and national chains alike are adding more whole grain, low sodium, green vegetable options as Americans respond to the increasing obesity epidemic and rising health care costs. Peter Glander, executive chef at Ruby Tuesday, serves on the CIA's Healthy Menus R&D Collaborative, and says customers will give food a try if it's familiar.

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Knoxville News-Sentinel (Tenn.) (free registration), The

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SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Director of Food and Beverage Operations
The Culinary Institute of America
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The Culinary Institute of America - Nao Restaurant
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University of Illinois at Urbana-Champaign
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The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY