Sweet paradox proves profitable
1985
Kochak, Jacque White
Well-heeled, sophisticated weight- and health-conscious customers have contributed to the growth of restaurants that feature healthy foods. Paradoxically, these same customers sometimes reward themselves for exercising and sticking to their diets by indulging in rich sweets, thereby contributing to the growth of chains specializing in gourmet ice creams and baked goods and causing restaurants to feature a variety of rich desserts. The growth of such a market is described and illustrated, focusing on ice cream, baked goods, and other sweet snacks ranging from frozen yogurt to frozen bananas. Production and sales figures are cited and discussed for these markets. (wz)
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