Vegetarian dishes fare better as part of regular menu

Survey uncovers simple strategies for promoting plant-based picks at foodservice. 

Repetition works, at least when it comes to convincing folks to eat their vegetables.

So finds a survey conducted by ProVeg, which explores how different menu designs affect choices by 1,000 mostly omnivore UK residents.

Presenting veggie options twice — both mixed into the main menu and in a segregated…