New research
led by Healthy Dining and funded by the National Cancer Institute (NCI), a
division of the National Institutes of Health (NIH), reveals that
restaurant consumers accept, and in most cases even prefer, menu choices that were reduced in sodium content.
I am a talented and highly effective professional with outstanding performance achievements in the hospitality industry and more than 30 years of experience
leading multiple
divisions, elevating profitability, and orchestrating successful
restaurant startups.