"GLP-1s, Snacking, and Inflation: How Customizable Portions Can Win Customers and Cut Waste"

Diners are sending a clear signal to the restaurant and foodservice industry—they want more control over how much they order, and they're choosing where to eat based on who gives it to them. Flexible, customizable portion options aren't just a food waste strategy; they're a competitive advantage. This session uses new research on customizable portions as a springboard for a practical, wide-ranging conversation about what right-sizing looks like when it moves from concept to menu. Featuring case studies from restaurants and foodservice operators, panelists will share how reimagined portion offerings better align with what diners actually want.