This study was about the strategies in addressing the consumer health preferences of selected casual dining restaurants in Quezon City . Descriptive – comparative research design and purposive sampling was used to collect the data from 52 selected casual dining restaurant in Quezon City with a total 260 respondents composed of restaurateurs, manager, supervisors, chef and two service staffs. The study disclosed that among the strategies , the topmost strategy used by majority of respondents was reduced fat content with an overall mean of 3.36 , whereas the lowermost strategy was menu labeling with an over all mean of 2.54. One way Anova were used to measure the difference in the strategies implemented if they were grouped according to profile . The computed values in all mentioned strategies are lesser than the tabulated value of 5.65. This was confirmed from their probability values that are greater than the alpha value which is .05. With these results , the decision rule is to accept all the null hypothesis. The researcher concluded that there were no significant difference in the respondent ‘s strategies when they were grouped according to their profile . Based on the findings, the following recommendation are being offered (1 employ an on call registered dietician to effectively guide the management and consumer in selecting healthy foods and (2) and having generally recognized as safe amount (GRASA) of salt, fat and calories . The researcher also recommended two advocates (1) casual dining restaurants strategies to holistic nutrition and (2) Reduce, replace and reformulate your way to a healthier future .