GLP-1 drugs are mixing up how some Americans eat, but they’re not the only force reshaping restaurant menus. We look at the growing trend towards smaller portions, more protein and social media-driven menu items.
Guest Information:
- Dana Baggett, executive director, Restaurant Client Strategy, R.R. Donnelley
- Maeve Webster, president, Menu Matters.
Many chains are testing how to better appeal to this growing customer base. Some are adding more protein-rich items while others are offering more than one portion size.
Maeve Webster says cutting down portion sizes can quickly get complicated.
Leave a Reply