Many large and small chains have already made the transition to alternatives to trans-fat, so it is entirely possible. These alternatives will get cheaper with time as they are used more frequently and as the companies that produce and distribute them increase their sales volumes and are able to sell them for lower prices, meaning that small and individual restaurants will indeed be able to afford them and survive. Moreover, the health concerns in this debate override purely economic concerns or the closure of small businesses, as lives are involved.