date:Jun 07, 2017
ered each day as both a seasoned and an unseasoned selection. Customers who purchased a hot entree were offered a vegetable at no extra cost.
All diners, regardless of whether they took a vegetable, were asked to complete a survey that included questions about their eating habits, vegetable preferences and likelihood of purchasing a vegetable side dish if it were priced at $1.
Broccoli, carrots and green beans were chosen for the study because they are among the vegetables most frequently cons