Consumer health preferences are continuously evolving over the years. Today’s resteurateurs are placing a high priority on understanding the growing markets, continue to alter their menus and develop healthier products to meet the shifting consumer health preferences and to stay more competitive. The purpose of the study is to probe the strategies for addressing the consumer health preferences in selected casual dining restaurants in Quezon City. A descriptive-comparative research method was used to assess and compare the tactics of the responents when they were grouped according to their profile. Purposive sample of 260 respondents composed of restaurateurs, managers supervisors, chefs, and two service staff from 52 casual dining restaurants in Quezon City participated in the study. Results show that the respondents employed all the strategies in addressing the consumer health preferences. Hence, it is recommended that restaurant owners (1) employ an on-call registered dietitian to effectually guide their managers and consumers, and (2) have a standard and generally accepted safe amount of salt, fat, and calories (GRASA) in their food offerings.