How Economic Trends Are Reshaping Restaurants

Brian Lehrer: Brian Lehrer on WNYC, and we have a few more hours than they have in France before it's really the weekend. Since it's going to be the weekend, you might want to eat out, right? We're going to end today with your calls, if you work in the restaurant business, on what the trends are now that reflect realities in society or in the economy. 212-433-WNYC 433-9692 or, for that matter, just in taste. Basically, we're asking restaurant workers, restaurant owners, what's new at your restaurant that reflects something that's going on right now in terms of what people like to eat or how much money people have to spend on what? 212-433-9692. We're thinking, for example, of stories recently about more restaurants offering smaller portion options because so many people are on Ozempic or other GLP-1 drugs. Also, if tariffs are affecting what you serve or what dishes cost, or other ways that patrons are experiencing the economy right now. 212-433-WNYC. 212-433-9692. Got it? It's an invitation for anybody who works in the restaurant business, worker or owner, on what trends you're seeing now at your establishment that reflect either social realities or economic realities, or even just what foods are tending to be hot right now, or what kinds of dishes or drinks.

212-433-WNYC. 212-433-9692. I'll give those examples again. More restaurants offering smaller portion options because so many people are on GLP-1 drugs. We saw an article about that. Also, if tariffs are affecting what you serve or what dishes cost and are you informing your customers of that if that is the case, or other ways that patrons are experiencing the economy right now and how it's affecting your business, just whether people are coming in at the same rate, but also what they're choosing to eat.

212-433-WNYC. 212-433-9692. Another whole topic that you can comment on. Are your employees concerned about ICE raids? Have you already had an encounter with ICE in your restaurant? Are you doing anything to make sure you're only hiring people who are here legally, or to protect your workers who aren't? You can call anonymously. 212-433-WNYC. 433-9692. Have you noticed less or fewer tourists coming in? Certainly, fewer Canadians, probably, as there's that backlash against US government policies.

How about fewer tourists in general or not? There have been several pieces in the New York Times recently. One is a compilation of takes and trends noticed by their food critics this year in particular. Some of the ones they noticed an increase in really good zero-proof cocktails. That's another thing. Do you see, let's say, younger people who would have been drinking more in the past, drinking less in 2025 or in the last few years? 212-433-9692. More mocktails, fewer cocktails, more chalkboard menus rather than QR codes is another thing The Times cited.

Also, "lots of royal red shrimp crudo outside of seafood restaurants, miso everything, and beef tallow," they say. Also, snacks and tasting menus. It's those tasting menus that may be going along with all the Ozempic-like drugs, and also diners dressing more casually, as well as servers. Is that really new? Listeners who work in restaurants or own restaurants, are you seeing any of these trends? Call in and say what you're seeing that's going to be interesting for everybody else, based on economics, based on immigration enforcement, based on diet drugs. 212-433-WNYC. 433-9692, call or text, and we'll hear from you right after this.

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Brian Lehrer on WNYC. Now to your reports of what's going on in the restaurants you work in or own. 212-433-WNYC. Monk in Flatbush, you're on WNYC. Hi, Monk.

Monk: Hi. Hello. Thank you for taking my call. I've worked in a bar for 14 years in Brooklyn, and I just wanted to comment on the new wave of NA beers and the fact that it seems like kids or adults are not drinking as much as they used to. I'm just curious about what anyone has to say about that new wave. It's been very noticeable for me, not only customers not drinking so much, but bartenders being the Sam Malone type from Cheers, sober bartenders, and that situation stuff. Yep.

Brian Lehrer: I think in Sam Malone's case, a previous alcoholic, that character. Is that right?

Monk: Yes, of course, of course, which is--

Brian Lehrer: Yes, Monk, gotcha. In fact, this is the dominant trend on the board right now among the people who are calling in. Let's take another one on non alcoholic drinks. Nicki in Philadelphia, you're on wnyc. Hi, Nicki.

Nicki: Hey, how's it going?

Brian Lehrer: Good. What you got?

Nicki: I own a zero-proof cocktail bar in Philadelphia. We've been in business for a little over 18 months, but brick and mortar has been open for a little over a year. Yes, we've already broken even within a year. I think that trend is-- People call it a trend, but it's a lifestyle change. I'm not really sure if it's like boba tea, you're going to come and go.

Brian Lehrer: Why do you think? Do you have a theory as to why that particular lifestyle change has caught on now?

Nicki: I think a lot of people really had a reckoning with their relationship with alcohol during COVID.

Brian Lehrer: Yes, that's a good theory. Another question I'll ask you about this. A friend of mine said that people want, not just-- Talking about beer as an example, which is what my friend was talking about. People don't just want non alcoholic beer now as an option on the menu. They want good non alcoholic beer. They want craft IPAs, that kind of thing. You seeing that?

Nicki: Yeah, for sure. My business, we do craft cocktails, mostly, and so we use the zero-proof spirit. It is a wink at alcohol, but it's just more of an adult flavor. They're complex drinks. They're not like six different kinds of lemonade. [chuckles]

Brian Lehrer: Nicki, thank you very much for chiming in. Good luck with your zero-proof cocktail bar. Tony in Bergenfield, you're on WNYC. Hi, Tony.

Tony: Hi, Brian. How you doing? I'm a musician and I work in restaurants throughout North Jersey, Rockland County, New York City. I would say in the last year, I've noticed prices going way up, portions getting significantly smaller, and a lot of places are empty just because of the overwhelming amount of competition.

Brian Lehrer: You think it's the economy largely that's driving portions to be smaller and fewer people to come?

Tony: Yes, I think it's partially the economy. I have to say that I think restaurants obviously are profit-driven, and rather than raise prices, I think reducing portion size, I guess, is an end run around price raising. There's that. There's just an overwhelming amount of competition in the tri-state area for restaurant owners. It's hard to make your drawer every night.

Brian Lehrer: Tony, thank you very much. Good luck out there. Funny enough, I did just hear on Marketplace last night, which we air at 6:30 every night, that despite the down jobs report, generally restaurant employment in the last year or so has been way up, adding a lot of jobs. I guess the theory was, according to Kai Ryssdal on Marketplace, that two categories.

One, people with money have a lot of money, and so they're eating out. Also, people are cutting back on more expensive leisure spending, like vacations. What they can afford to do still is eat out. Both of those trends, funny enough, among people who can afford a lot and people who can't afford that much, winds up benefiting the restaurant industry. Very interesting, at least in terms of jobs. Let's see. One more. Who knows if this bears out or not, but a listener writes, "Is it possible the decrease in drinking is related to the increase in legal marijuana use?"

Maybe we'll explore that on another show. Listeners, thanks for your calls and texts. That's The Brian Lehrer Show for today and this week, produced by Mary Croke, Lisa Allison, Amina Srna, Carl Boisrond, and Esperanza Rosenbaum. Zach Gotthrer-Cohen produces our daily Politics podcast. We had Juliana Fonda and Milton Ruiz at the audio controls. Have a great weekend, everyone, and stay tuned for Alison.

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