Dina Shanker
speaker
370 appearances
2 recordings
2 series
first heard Feb 2026
last heard 16 Feb
Dina Shanker’s voice in public audio — every appearance, attributed to the second.
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recordings per month · last 12 monthsRecordings per month over the last 12 months — 2 in all, peaking in Feb 2026 with 2.
Appearances
Marketplace All-in-One · What if Trump does roll back steel and aluminum tariffs? · 16 Feb 2026
podcast
The other is that restaurants are becoming increasingly user-friendly, I'd say.
Menus are becoming like a design your own.
Choose your own sides, choose your own protein, choose your own base, etc.
For a GLP-1 user, that is kind of perfect.
And then there's a lot of ways that restaurants are leaning into this, which is likely, I think, to drive more of this traffic into their restaurants.
Yeah, that's right.
We're seeing like a confluence of trends in the food space.
As you mentioned, there's high protein.
You know, we're in an economy where people are really trying to save their money.
So there's people looking for smaller options just for the affordability aspect.
Snacking is growing.
So a lot of people want to just get like more snackable options at a restaurant.
So we're seeing a whole bunch of things that cater to these trends.
So for example...
Del Taco, they offered a micro meal.
It was a limited time offer where they did a mini burrito, a handful of fries, and one single donut bite.
So the idea behind it was driven by value or a low price more than it was driven by GLP-1 users.
And then you have very specific GLP-1 menus that
like Cuba Libre, which is a four-location restaurant group in the Northeast that created a very specific GLP-1 menu using items that they were already using in their kitchen.
So they weren't starting something from scratch and offering something that would require a whole new prep line for the cooks.
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