Six months ago, Deborah Van Trece of Twisted Soul Cookhouse & Pours in Atlanta noticed customers were leaving half plates untouched. It wasn't a portion size change, but rather the rise of GLP-1 weight-loss medications like Wegovy, Ozempic and Zepbound. Roughly 11 percent of adults, or 30 million Americans, are using these drugs, causing diners to eat out less and spend less when they do.
People on these medications are eating out less and spending less when they do. We always ask guests about meals that aren't fully consumed, and they are very forthcoming in letting you know it's 'the shots,' said Ms. Van Trece. The number of people taking these medications is expected to rise, and as consumers seek more protein to protect muscles, the response would seem straightforward: put more protein on the menu and cut portion sizes.
But adding protein to a plate can be expensive; beef prices remain at a record high. Businesses have to determine whether consumers would be willing to pay $5 or $7 more for a few additional grams of chicken or beef. And does half a sandwich mean it will cost 50 percent less? Not likely, as restaurants must still cover rent, labor and rising food expenses, said Darren Tristano of Foodservice Results.
If you're serving half the portions, you're likely going to charge 75 percent of the price of the full portion. There's going to be a premium for the consumer for that. McDonald's, which has seen customer visits slow down this year, is testing options like salads topped with McCrispy chicken strips and grilled chicken wraps.
Still, the challenge is making sure there's sufficient demand to justify putting those items on the menu, said Chris Kempczinski. Restaurant Brands International, which owns Burger King, faces significant challenges as calorie-dense foods are not what people on weight-loss medications are seeking.
Source: New York Times Business · Summarized by HeadlinesBriefing