Dina Shanker

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.