Industry News | February 18, 2014

Boston Market Cuts Sodium in Key Menu Items

Boston Market announced it significantly reduced sodium in several key menu items and is on its way to reducing total sodium across its menu by an average of 15 percent by the end of the year.

The news comes on the heels of a recent Centers for Disease Control and Prevention published report that cited the need for sodium reduction in restaurants. Boston Market has been working to lower sodium since 2010, when it began to test reduced sodium options at select locations.

Based on the test, Boston Market has since rolled out the sodium reduction changes in all 458 restaurants. Sodium in the company’s mashed potatoes, its most popular side dish, has decreased by 26 percent, and while the chain decreased sodium in its stuffing by nearly 20 percent, sales of the holiday staple this season actually increased 17 percent. Additionally, Boston Market reduced the sodium levels in its poultry gravy by 50 percent, its cornbread by 30 percent, and its meatloaf by 18 percent.

“At Boston Market, we are committed to ensuring our guests enjoy delicious, home style cooking that can be part of a healthier diet,” says George Michel, CEO of Boston Market. “Modifying our recipes to create healthier options, without sacrificing taste, is another way we deliver on our mission to provide guests wholesome foods they can feel good about eating and sharing with their families.”

The announcement is the latest step in a series of menu modifications to help consumers make better food choices when dining out. In 2012, Boston Market became the first restaurant chain to remove saltshakers from tables inside all locations to raise awareness of salt intake without completely eliminating the option.

The restaurant chain also announced its 100 Meals Under 550 Calories menu last month. The menu offers more than 100 combinations of satisfying entrees and sides. Boston Market is also a participant in the National Restaurant Association’s Kids LiveWell program and a strategic partner of the United States Department of Agriculture’s My Plate program.

“We know there’s always more progress to be made,” Michel says. “But variety is the spice of life, which is why we’re committed to delivering foods that are healthier and foods that are more indulgent—constant improvement in all facets of our business is how we’ve secured 13 consecutive quarters of positive same store sales.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.

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