Adrienne and Joe dive into the Ozempic and GLP-1 trend to unpack its massive impact on the restaurant industry, shifting diner habits, and what it all means for the future of menus. In this episode, we also discuss:
How shifting appetites change what we order, not how often
How GLP-1s work and influence habits
The demand for smaller portions and higher protein
Who adapts faster: fast-casual or fine dining?
Fewer desserts, less booze, and the mocktail boom
Lessons from past diet trends like Atkins and Paleo
Why feeling healthier might actually increase dining out
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