Chef Rocco DiSpirito says weight loss drugs are changing the way people eat
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FIRST ON FOX: The restaurant industry is under constant pressure to evolve as tastes and trends change – including how much people eat.
In an exclusive interview with Fox News Digital, celebrity chef Rocco DiSpirito, restaurateur and owner of New York City’s new Bar Rocco, discussed how changing consumer habits — including delivery, pricing and weight loss trends — are changing the industry.
“There is no question that the restaurant industry is changing,” he said. “Many dining habits are changing.”
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“Many people have food delivered to their homes,” he said, noting one example.
“Now you can bring everything to your home. There is time [when] fine restaurants didn’t deliver, but now they do everything.”
Celebrity chef Rocco DiSpirito has opened a new restaurant, Bar Rocco, in New York City. The Rockefeller Center location serves breakfast, lunch and dinner. (Eric Medsker)
Home delivery is drawing some diners away from the traditional restaurant experience, DiSpirito said — while also contributing to the growing demand for quick, efficient service when people choose to eat.
“Typically they’re looking for great value, but they’re still looking for really luxurious food, special experiences and vibes, and I think they want to feel like they’re getting something special when they go out,” he said.
“Even at a meal, it’s not often that you see someone ordering food and asking for a box to take home.”
A powerful influence on the industry has been the GLP-1 movement. As more Americans take weight loss drugs like Ozempic, appetite decreases.
But while people are eating less, DiSpirito pointed out that this hasn’t led restaurants to cut portions. Instead, he said, diners are taking their food to go more often than ever before.
Mama’s Meatballs at Bar Rocco is one of the many menu options of celebrity chef and restaurateur Rocco DiSpirito. (Eric Medsker)
“Because of GLP-1 drugs, people eat less. There’s no question about it. They drink less too,” he said – adding that “they still want bigger portions.”
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“What I see is that people eat part of their food and take the rest home,” he continued.
“So, even in good restaurants, it’s not uncommon to see someone ordering food and asking for a box to take home almost every time, even during the day, which was unheard of at one time.”
DiSpirito says takeout has been a big change in fine dining. (Jonathan Pushnik)
DiSpirito thought of how fancy restaurants used to serve tinfoil swans, which he said were designed by businessmen to “discourage them from going home.”
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“Now, we give them a nice little package with a sticker on the bag,” he said.
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The practice of going home is also a frugal move, as you make a “free” lunch the next day. DiSpirito said he understands why people think about value.
DiSpirito told Fox News Digital that he understands why Americans are so price-conscious when they eat out. (Fox News Digital)
“Prices are generally high. Costs are high, very high,” he said.
“Retailers are often blamed, but really we’re just reacting to the cost of our installation.”
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DiSpirito said he doesn’t fault customers for “wanting to take a little home and try to get two meals.” [it]. Who can blame them?”
