Ozempic, the highly acclaimed drug lauded for its role in aiding millions of individuals around the globe in achieving their weight loss aspirations, has had unexpected repercussions on the dining industry.
Recent months have seen a notable trend among some of the most sought-after dining establishments in both the US and UK, which are now confronting a concerning downturn in profits. This is largely attributed to customers using Ozempic, who tend to opt for only small plates when dining out.
Initially approved as a diabetes treatment in 2017, Ozempic’s use for weight management has expanded remarkably, acting as an appetite suppressant by mimicking GLP-1, a hormone crucial for managing hunger and the sensation of fullness.
A revealing survey conducted by Morgan Stanley earlier this year indicated that a striking 63 percent of individuals utilizing Ozempic reported significantly reduced food orders while dining out compared to their pre-medication habits.
Nima Safaei, the visionary behind London’s notable venues, 40 Dean Street and 64 Old Compton Street, shared that he has noticed a marked transformation in dining behaviors, heavily influenced by the rising popularity of Ozempic, which has been adopted by numerous celebrities including Sharon Osbourne, Rebel Wilson, and Tracy Morgan.
He expressed to FEMAIL: ‘We’ve certainly noticed a shift in how people are dining with us. Increasingly, diners are arriving just for drinks or ordering a couple of starters to share, while the traditional three-course meals are becoming increasingly rare.’
Despite this change, Nima acknowledges that patrons continue to seek out the social experience of dining out. He expressed: ‘There’s clearly a consideration to offer smaller portion sizes to ensure we cater to the needs of those on the weight loss journey without compromising on the joy of a shared meal.’
In response to the new trends, he is contemplating the introduction of smaller servings, allowing patrons to sample a wider array of flavors while enjoying a meal with friends.
Andrew Gray, founder of Fables & Company, also observed that ‘there simply isn’t demand for larger dishes’ across his three wine bars—Plume, Finch, and Quill—in London.
He pointed out: ‘Our guests are increasingly favoring smaller portions, as large dishes can be a bit antisocial and leave diners feeling overly full, which isn’t ideal for a night out.’
This trend is not limited to the UK; establishments in the US are equally adjusting their offerings to adapt to the surge in Ozempic use. Many restaurants are discreetly revising their menus to include smaller portions, half-plates, or shareable dishes, catering to guests who may be reluctant to indulge in larger meals.
As high-end dining experiences evolve, gourmet items such as caviar and oysters are re-emerging on the menus, reflecting the change in customer preferences. With Ozempic users feeling full more quickly, dining becomes less about quantity and more about the quality of the dining experience.
At the star-studded Spago in Los Angeles, renowned chef Wolfgang Puck has agreed to ‘willingly reduce portion sizes on request’, recognizing the evolving needs of his clientele.
A source at Spago noted that while many patrons are there to celebrate special occasions and indulge in exquisite cuisine, they appreciate the option for smaller portions when requested.
In New York’s upscale Italian restaurant Nello, management has created ‘tapas’ versions of their main dishes, enticing customers to venture beyond the traditional starter section while keeping portion sizes manageable. Unfortunately, the establishment permanently shuttered its doors in March 2024 due to unpaid rent. Owner Thomas Makkos lamented last year, ‘People have been leaving a lot of food at the table,’ a reflection of the changing landscape of dining.
Additionally, Sammy Musovic, owner of the establishments Sojourn and Sojourn Social in NYC, introduced options allowing diners to forgo sides from mains, consciously avoiding overwhelming customers who may be on Ozempic.
The rising popularity of Ozempic comes with its drawbacks, as users often contend with adverse effects like nausea, affecting their dining choices. In a candid appearance on the River Cafe Table 4 podcast, Stephen Fry recounted his own tumultuous experience with the drug, noting it resulted in frequent vomiting, ultimately leading him to give up alcohol entirely.
The insightful discussion included commentary from medical professionals, such as Alison Edwards, who warned potential users of Ozempic to be cautious about alcohol consumption due to the drug’s gastrointestinal side effects.
Another layer to this complex issue emerged last October, when Wall Street short-sellers began betting against restaurant stocks, prompted by the growing concern over how appetite-suppressing drugs like Ozempic were influencing the food industry. Insights from industry insiders noted that investors were wary of the potential downturn in restaurant sales as these medications gained traction.
The struggle to access Ozempic has intensified in the UK, where pharmaceutical shortages have left many diabetes sufferers unable to get their prescriptions filled. Jack Roberts, a former pharmacy worker, described the challenges in sourcing the drug, emphasizing that its current portrayal as a weight loss treatment feels trivial compared to its significance for diabetic patients.
Rebecca Tobi from the Food Foundation highlighted emerging research indicating that individuals on GLP-1 medications are likely to spend less on food due to these drugs’ appetite-reducing effects. The implications are substantial, potentially reshaping consumer habits in a country where a significant portion of the population is affected by obesity.
With the need for healthier menu options on the rise, experts stress that offering smaller portion sizes and more plant-based dishes is essential for supporting diners’ wellness goals.
As the medical community grapples with the implications of Ozempic use, recent warnings have emerged to ensure patients are not misusing the drug for purely cosmetic reasons. The joint alert issued by Wes Streeting and the medical regulator underscores the importance of responsible prescribing and supervision for what is a significant medication.
According to Mr. Streeting, the injections should be reserved for those struggling with obesity after unsuccessful attempts at weight management through diet and exercise, rather than for people aiming to achieve an idealized Instagram physique.
We’ve clearly entered a new era where the relationship between drug use and dining habits is evolving, urging restaurants to adapt to the changing preferences of their clientele.
More than one in ten users of these medications experience gastrointestinal side effects, underscoring the necessity for continued education around their responsible use.
Mr. Streeting pointed out the enormous potential of weight-loss drugs when combined with lifestyle changes, reaffirming the need for accountability in their administration.
This paradigm shift in dining and health perspectives requires restaurants to innovate, ensuring that they provide diners with not only pleasurable but also health-conscious choices.
**Interview with Nima Safaei: The Impact of Ozempic on Dining Culture**
**Interviewer**: Thanks for joining us today, Nima. As a prominent restaurateur in London, you’ve observed the changes in dining behaviors firsthand due to the rising use of Ozempic. Can you share what changes you’ve noticed in your establishments?
**Nima Safaei**: Thank you for having me! Yes, the dining landscape has certainly evolved. More diners are coming in for just drinks or opting for a few small plates to share rather than committing to a full three-course meal. This trend has significantly altered how we approach our menus.
**Interviewer**: That sounds quite transformative! Why do you think diners are shifting toward smaller portions?
**Nima Safaei**: Well, with Ozempic acting as an appetite suppressant, many people report feeling fuller much quicker. A recent survey showed that a large portion of Ozempic users are ordering far less than they used to. As a result, they might prefer lighter, shareable options over traditional larger meals.
**Interviewer**: How are you adapting your menu to meet these new preferences?
**Nima Safaei**: We’re exploring the introduction of smaller serving sizes to cater to those who want to enjoy a variety of flavors without feeling overwhelmed by a large dish. My goal is to maintain the social essence of dining while respecting the dietary needs of our guests.
**Interviewer**: Have you seen any specific changes in the types of dishes that are popular now?
**Nima Safaei**: Yes! Gourmet items like caviar and oysters are making a comeback, reflecting a shift towards valuing quality over quantity. People want memorable experiences rather than just filling their plates.
**Interviewer**: It’s fascinating how a medication can reshape dining trends. Have any challenges arisen from this change?
**Nima Safaei**: Absolutely. There’s a balance to strike between catering to new demands and maintaining traditional dining culture. Plus, with the side effects some users experience, like nausea, it complicates things further. We need to ensure everyone has a positive dining experience.
**Interviewer**: Thank you for sharing your insights, Nima. It’s clear that the effects of Ozempic extend beyond individuals’ health journeys and are reshaping the restaurant industry as a whole.
**Nima Safaei**: Thank you for having me! It’s a complex yet fascinating time for the hospitality sector, and I look forward to seeing how we can navigate these changes together.
