Smaller Portions, Fewer Drinks: How Restaurants Adapt to New Trends

In October, Cuba Libre turned intoone of the nation’s earliest complete-service dining establishments to unveil a GLP-1 menu,available upon request by guests on theincreasingly popular weight-loss medications.

Next month, the Old City venue will also introduce a “smaller servings, more affordable prices” part of its standard menu.

This is all about keeping pace with the changing tastes of Philadelphia-area restaurant-goers, said Barry Gutin, co-founder ofCuba Libre.

“We mentioned, ‘We need to add something to the menu that caters to people who are watching their diet and their budget,’” said Gutin, whose team has observed both GLP-1 users and nonusers increasingly asking for these choices over the past year. This pattern has also been noted at Cuba Libre restaurants in Atlantic City, Washington, and Orlando, as well as at itsPaladar Latin Kitchen and Bomba Tacosareas in the Philadelphia suburbs.

The Cuba Libre group currently operates restaurants in Bucks, Chester, and Montgomery Counties.

From the perspective of customers, an additional benefit is that they spend less on these smaller-sized menu options, Gutin noted. He mentioned that diners are now placing greater emphasis on value due to overall economic uncertainty.

The economy requires that we offer a range of pricing options to cater to more individuals’ needs,” Gutin stated. “Consider how people view menus online. They are also looking at the prices.

In August, over a third of U.S. customers reportedthey were eating out less oftenmore than they did a year ago, as reported by a YouGov survey. Among those who dine out less frequently, 69% indicated that they are eating out less due to the belief that restaurant meals have become more expensive, according to the survey.

According to the survey, individuals with lower incomes were most probable to have reduced their restaurant visits, whereas those in middle- and higher-income brackets had not significantly altered their dining habits.

This aligns with what officials at the Federal Reserve Bank of Philadelphia are also hearing.

Even those with extra money to spend are being cautious,” said Anna Paulson, president of the Federal Reserve Bank of Philadelphia, on Wednesday. “For instance, while people continue to dine out in Philadelphia, reports indicate that more affordable choices on the menu are gaining popularity.

The sole deviation from this pattern occurs in more expensive dining establishments,” Paulson noted. “Households with higher incomes, supported by a robust stock market, seem to be fueling increased spending growth.

At the same time, restaurants across the country are revising their menu offeringsamid an increase in the use of GLP-1 drugs such as Ozempic and Wegovy, which reduce hunger. In recent weeks,Olive Garden, Shake Shack, and Chipotle are part of chains that have introduced special menus featuring higher-protein, smaller-sized meals. Smoothie King launcheda GLP-1 Support Menu in October 2024.

As of November, about1 out of 8 American adultswere using GLP-1s, according to a survey by the nonprofit Kaiser Family Foundation. GLP-1s can be utilized for weight loss andto manage long-term health issues like diabetes.

At the bar, customer behaviors have also evolved.

Alcohol consumption among adults has sharply declined, withjust 54% of respondentsThey say they drink, according to a July Gallup survey. That’s the smallest proportion in at least 90 years. It may decrease further this month as some individuals avoid alcohol as part ofthe Dry January trend.

A large, unprecedented Dry January bar tour begins in Philadelphia this weekend.

Diners in the Philadelphia region are spending in a ‘different’ way

All of these trends can be seen at bars and restaurants in the Philadelphia area. Business owners are making an effort to stay current.

“It’s definitely a period of significant change in people’s preferences and desires,” said Avram Hornik, owner of FCM Hospitality,which operates roughly a dozen locations in the area. These include Morgan’s Pier, Harper’s Garden, Craft Hall, and Concourse Dance Bar, along with temporary cocktail and beer gardens like the mobile Parks on Tap.

I don’t believe individuals are reducing their spending or social outings,” Hornik stated, “but I feel they are approaching it in a different way.

At Hornik’s restaurants, total sales have remained steady from year to year, he mentioned. Some patrons are seeking smaller servings, he noted, and late-night activity has declined sharply. However, group dining and special occasions have compensated for the losses in other sectors, he added.

When customers believe an activity is worth it, Hornik stated, they typically aren’t hesitant to spend money.

Individuals are “seeking a more immersive experience when dining out,” Hornik stated. “It’s fundamentally about value: Am I receiving good value for the money I’m spending?”

To keep customers coming back, Hornik mentioned that his restaurants are focusing on weekly promotions, like $1 tacos at Rosy’s, along with happy-hour offers.

At Cuba Libre, Gutin mentioned that he views the GLP-1 menu, along with the upcoming smaller-portion menu, as a method to enhance the appeal of his restaurants for every guest.

At every location, roughly a dozen people ask for the GLP-1 menu weekly, he mentioned. However, if a group is thinking about eating at Cuba Libre and one member is on a GLP-1, the special menu might influence their choice. He noted that it could prevent the GLP-1 individual from using their “veto power,” which might lead the whole group to choose a different restaurant.

Eating habits vary depending on the region

Restaurateurs in the Philadelphia suburbs mentioned that eating habits differ based on the area and the kind of eatery.

Joe Monnich, co-owner of Stove & Co. dining group, stated that food sales have increased at his upscale restaurants, such as Joey Chops steakhouse in Malvern. However, further away from the Main Line, in more “blue-collar” Lansdale, he mentioned that Stove & Tap’s business has been less consistent recently.

There, “I feel more economic ups and downs,” Monnich said. He had similar feelings about his Al Pastor restaurant in Havertown, which is now closed afterA nearby purchaser arrivedlast month and presented Monnich with immediate cash for the building.

At his more relaxed dining concepts throughout the area, people are spending less on average, he mentioned, while spending a similar amount at the upscale locations. Recently, he noted, staff have observed customers paying closer attention to their consumption.

People aren’t having that second drink,” Monnich stated. “People aren’t getting dessert. People aren’t receiving that appetizer.

Alcohol sales have also been affected by changes in drinking patterns, according to Monnich. In recent years, numerous customers have shifted away from local microbrews and instead opted for canned cocktails and “macro beers” such as Michelob Ultra and Miller Lite.

Three years ago, I barely sold Michelob Ultra, but now it’s one of my best-selling products,” Monnich said. Canned cocktails are also doing well. “Surfsides are costly, and I don’t earn much from them.

Executives at Stove & Co. have discussed developing unique menus that align with changing customer tastes, according to Monnich, but he feels uneasy about reducing serving sizes. For the time being, he is also focusing on happy-hour promotions and other cost-effective options.

I try not to concentrate too much on trends since they are temporary,” Monnich stated. “I do recognize the current trend, these weight-loss medications, and I don’t think it will disappear … [and] individuals are likely to consume less high-proof alcohol.

Ariana Perez-Castells, a staff writer, contributed to this article.

©2026 The Philadelphia Inquirer. Go to inquirer.com. Distributed by Tribune Content Agency, LLC.