Dina Shanker
๐ค SpeakerAppearances Over Time
Podcast Appearances
Snacking is growing.
Snacking is growing.
So a lot of people want to just get like more snackable options at a restaurant.
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 we're seeing a whole bunch of things that cater to these trends.
So for example...
So for example...
Del Taco, they offered a micro meal.
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.
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.
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
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.
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.
So they weren't starting something from scratch and offering something that would require a whole new prep line for the cooks.