Containers for leftover food unexpectedly started running out in one restaurant. The average check in the establishment has fallen by more than 25% in recent months, as people only order appetizers or share main courses. Now cafes are thinking about what to do with their menus.
American restaurants are trying to adapt to customers taking Ozempic and its analogues, reports The New York Times.
GLP-1 weight loss drugs (Wegovy, Ozempic, Zepbound) are taken by about 11% of adult Americans, which is approximately 30 million people, and their number is expected to grow. These people visit restaurants less frequently and spend less there.
Atlanta chef Deborah Vantis noticed she was running out of containers for leftover food: guests were leaving half their plates. The average check at her restaurant has fallen by more than 25% in recent months, as people only order appetizers or share main courses.
The solution for restaurants might seem simple: more protein and smaller portions. But protein is expensive, and beef costs a record amount. Halving a portion doesn't mean halving the price, as restaurants need to cover rent, salaries, and food costs. According to one consultant, half a portion will cost about 75% of the full price. Other factors exacerbate the situation: since 2020, employee wages and wholesale food prices have increased by more than 35%, the war with Iran has raised food and fuel prices, and a third of restaurants were unprofitable in the first half of the year.
Fast food chains are having the hardest time, as burgers and fried food are not what people on Ozempic and its analogues want. McDonald's officially states it does not feel the impact of the drugs but is testing salads and chicken snacks. However, the company is cautious, unsure if demand will justify the introduction of new items. The owner of Burger King called such drugs a business risk and is testing smaller portions. Shake Shack has launched a menu with bunless burgers and protein content indicated.
An expert from Sysco advises cafes to increase protein content using inexpensive products (lentils, eggs, cottage cheese), combine a smaller steak with shrimp, and offer more small dishes, as is common in Europe. New York restaurant Tucci introduced mini-versions of dishes but did not cut regular portions to avoid upsetting other guests.
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Таму мо час мяняць мадэль назад, якой яна была да эпохі кукурузнага сіропа і соевага канцэнтрату.
Sysco - адзін з трох найвялікшых пастаўшыкоў паўфабрыкатаў для тых рэстаранаў. Здавалася б, пры чым тут рост выдаткаў...