Reshaping menus, preparation techniques and ingredient sourcing to conform with trends for more healthful fare will keep your diners feeling better and fatten your numbers, too.

While there’s still a place on his menu for cream sauces, Executive Chef Gary Klinefelter is increasingly embellishing his dishes with reductions made from his own low-sodium and low-fat fish, veal and vegetable stocks thickened through long, slow cooking, rather than with cornstarch or a roux. Vegetable purées also make tasty and satisfying (not to…