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The Chef's Cut · Monday · 28 min

Is Ozempic Changing the Restaurant Industry?!?

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 How restaurants survive by constantly adapting Follow the show: @chefscutpod Follow Adrienne: @chefadriennecheatham Follow Joe: @insta.flamm

0:00-28:46
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show notes

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

  • How restaurants survive by constantly adapting

Follow the show: @chefscutpod

Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm

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