Liz Dunn

I would expect to see like really sort of viral appealing menu items and I guess decor touches that really lend themselves to photography.

So this is going to continue to be a really important factor in how people think about where they're dining.

Now, if you're a restaurant and something like 1 in 10 or 1 in 5, potentially, eventually, diners are on a drug that

cuts their desire for big portions, that's something that will have to really influence how you design your menu because restaurants need to continue to try to make the same amount of revenue, even if people want smaller portions.

You know, over the years, the big packaged food companies have really been able to reformulate their way out of pretty much any diet trend.

So low fat, low carb, gluten free.

There's a way to make a very profitable packaged food that fits all of those trends.

What we're seeing now in terms of how people are thinking about the food they're eating is that they're really

skeptical of highly processed foods.

So that's a really new and different challenge if you're a packaged food company.

How do you continue to make profitable products that are not processed, which is sort of the whole engine of how you made them profitable to begin with?

I think that there's going to have to be a real reckoning at these companies to figure out how they continue to perform for shareholders and remain profitable as these

these eating habits are changing dramatically.

Yeah.

You know, my brother-in-law does that.

I just started.

It doesn't seem right, Noelle.

Well, hey, I'll buy it.

I have to try it.