RE/MAX 440
John F. O'Hara

John F. O'Hara
731 W Skippack Pike  Blue Bell  PA 19422
Phone:  610-277-4060
Office:  215-643-3200
Cell:  267-481-1786
Fax:  267-354-6973

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More Than a Quarter of Americans Likely to Order Healthy When Dining Out

September 2, 2014 1:54 am

Most Americans would agree that eating healthfully should be a priority in their daily lives, but what truly drives consumers to choose healthy items over the potentially more enticing, yet unhealthy options? Are consumers still in the mindset that restaurant visits don't warrant healthy eating?

Recent research finds that more often than not, diners eat with their eyes, not their stomachs – 38 percent of adults agree that if a healthy menu item sounds tasty in the menu description, they are more likely to order it.

Moreover, some 27 percent of consumers say they like to order healthy meals with ingredients they are familiar with. "For consumers who are often on the fence for healthy or indulgent eating, familiarity can help ease them into healthier choices, rather than alienating them with superfoods they have not heard of or have a reputation for lackluster taste,” says Katrina Fajardo, food service analyst at Mintel Group.

So how do Americans define healthy dining? Nine percent agree a menu item that includes a "gluten-free" mention denotes a healthy choice, and 39 percent think entrees with more fruits and vegetables come across as healthy. Meanwhile, 37 percent believe an item with a low calorie count is a healthy option, and 34 percent think a dish with less sodium is considered healthy.

"One of the possible reasons for consumers' indecisiveness on healthy foods in restaurants is the fact that food service still has the stigma of being unhealthy, regardless of what is ordered. As a result of the numerous exposés showing the real caloric counts in salads, sandwiches, and other menu items deemed as 'healthy,' consumers are conflicted with the idea that a restaurant could offer real, healthy items,” adds Fajardo. “In addition, the overwhelming amount of healthy-eating knowledge available to consumers can be overbearing, and skew the way they are personally defining health.”

Nearly one out of every four U.S. consumers is not interested in eating healthfully when they go out to eat, because they view away-from-home visits as a treat. Similarly, about a quarter of consumers mentioned that they look at the more healthy options, but opt for the unhealthy meals instead.

Source: Mintel Group

Published with permission from RISMedia.


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Vibrant, Contrasting Colors Dominate Remodeling Projects

September 2, 2014 1:54 am

According to the National Association of the Remodeling Industry, vibrant, energetic colors – especially in contemporary kitchens – is one of the top trends this year, with many homeowners upgrading to a bright, bold color palette that creates contrast in a space. Not surprisingly, the main motivating factor for homeowners to renovate the kitchen is to improve the overall look and feel of the space – a goal that can easily be accomplished by introducing new, vibrant hues.

“Color is a great way to create harmony, especially in open concept kitchens that flow into other parts of living and dining room space,” says George Edwards, COO of A&C Kitchens and Baths in Chester, Pa. “And homeowners often start a remodel by updating the color scheme.”

Instead of a classic black and white combination, which often loses impact in kitchens that already have black or stainless steel appliances, design experts suggest adding bursts of color on other surfaces:
  • Base of an island or peninsula cabinetry
  • Backsplash tiles
  • Colored stone countertops
  • Blended cabinetry wood
Popular shades include poppy reds, royal blues, zingy oranges, sunny yellows and avocado greens. For backsplashes, designers recommend Aztec clay colors, such as coppery brown, henna, ginger and gold.

If you’re planning a home renovation project this year, consider incorporating some of these color trends to update your kitchen. Consult with a professional remodeler before construction gets underway.

Source: NARI

Published with permission from RISMedia.


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