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This article was originally published in a journal published by Elsevier, and the attached copy is provided by Elsevier for the author’s benefit and for the benefit of the author’s institution, for non-commercial research and educational use including without limitation use in instruction at your institution, sending it to specific colleagues that you know, and providing a copy to your institution’s administrator. All other uses, reproduction and distribution, including without limitation commercial reprints, selling or licensing copies or access, or posting on open internet sites, your personal or institution’s website or repository, are prohibited. For exceptions, permission may be sought for such use through Elsevier’s permissions site at: /locate/permissionusematerial How Major Restaurant Chains Plan Their Menus The Role of Profit, Demand, and Health Karen Glanz, PhD, MPH, Ken Resnicow, PhD, Jennifer Seymour, PhD, Kathy Hoy, EdD, Hayden Stewart, PhD, Mark Lyons, MS, Jeanne Goldberg, PhD Background: Increased away-from-home eating is associated with lower diet quality, and may contribute to the increasing prevalence of overweight and obesity. Healthier food choices in y restaurants may help mitigate the rise in obesity and improve diet quality. This study sought to understand the views of executives at major U.S. restaurant chains regarding the process, motivation for, and challenges of offering healthier options on their menus. p Methods: The Healthy Menu Study used in-depth structured telephone interviews with 41 senior o menu development and