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

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Follow Adrienne: @chefadriennecheatham 

Follow Joe: @insta.flamm