Chef Rocco DiSpirito Says Delivery and Weight-Loss Drugs Reshape Restaurant Industry

The restaurant industry faces constant pressure to adapt as consumer tastes and trends shift, including changes in how much people eat.

Celebrity chef Rocco DiSpirito, a restaurateur and owner of Bar Rocco in New York City, discussed the changes in an exclusive interview with Fox News Digital. He pointed to shifting consumer habits around delivery, pricing and weight-loss trends.

"There's no question the restaurant industry is changing," he said. "Mostly dining habits are changing."

"A lot of people are getting food delivered to their homes," he said. "Now you can get everything delivered to your home. There was a time fine-dining restaurants didn't do delivery, but now they all do."

Home delivery is drawing some diners away from traditional restaurant visits, DiSpirito said. It also fuels demand for faster service when people eat out.

"They generally are looking for great value, but still looking for really indulgent foods, really special occasion experiences and vibes, and I think they want to feel like they experience something very special when they go out," he said.

"Even in fine dining, it's not uncommon to see someone order food and ask for a box to take it home."

The GLP-1 weight-loss drug trend has hit the industry hard. More Americans use medications like Ozempic, which curb appetites.

People are eating less due to GLP-1 medications, DiSpirito said. "There's no question about it. They're drinking less as well." But restaurants have not cut portions. Diners simply take leftovers home more often.

"What I'm seeing is people are eating half of their food and taking the other half home," he said. "So now, even in fine dining, it's not uncommon to see someone order food and ask for a box to take it home on almost every occasion, even on a date, which was unheard of at one time."

DiSpirito recalled how upscale restaurants once shaped tinfoil into swans for leftovers. Restaurateurs created the swans to discourage take-home boxes.

"Now, we give them a nice pretty little package with a sticker on the bag," he said.

Taking food home also saves money, providing a free lunch the next day. DiSpirito said he gets why diners focus on value.

"Prices are generally higher. Costs are much, much higher," he said. "Restaurateurs are often blamed, but really we're just reacting to the cost of our inputs."

He does not fault customers for wanting leftovers. "Who can blame them for wanting to take a little bit home and trying to get two meals out of it?"