Customers take half their restaurant meals home as dining habits change
Updated
Updated · Fox News · May 6
Customers take half their restaurant meals home as dining habits change
8 articles · Updated · Fox News · May 6
New York chef Rocco DiSpirito said diners, including in fine dining, increasingly box leftovers as GLP-1 drugs curb appetites and higher prices push people to stretch one outing into two meals.
He said restaurants have largely kept portions big, while customers drink less, expect faster service and still want indulgent, high-quality experiences when they eat out.
DiSpirito said even fine-dining venues now embrace delivery and package leftovers attractively, reflecting broader pressure on restaurants to adapt to changing consumer habits and rising input costs.
How might restaurants balance consumer demand for value, premium packaging, and sustainability as portions shrink but expectations rise?
Could the rise of GLP-1 medications and economic pressures permanently reshape what luxury dining means in America?
Will genetic testing for GLP-1 response become standard practice for diners seeking personalized menu options in the future?