U.S. restaurant chains that sold more low-calorie dishes boosted their overall same-store sales 5.5% between 2006 and 2011, while those that didn't saw a 5.5% decline, according to a study funded by the Robert Johnson Wood Foundation. The study, which looked at 21 quickservice, fast-casual and casual chains, defined low-cal dishes as those under 500 calories.

Related Summaries