<p>美國的餐飲行業正在悄然調整其運營策略，因為減肥藥改變了人們的飲食方式、剩餘食物的數量以及他們願意支付的價格。</p>
<p>《酒吧救援》主持人喬恩·塔弗（Jon Taffer）在 FOX Business 的斯圖爾特·瓦尼（Stuart Varney）節目中解釋了減肥藥的興起如何改變消費者行為。塔弗表示，這一變化迫使餐廳重新考慮從份量到定價的方方面面，因為運營成本仍然很高。</p>
<p>塔弗説：“人們因為這些 [GLP-1] 藥物而攝入的食物減少了，而餐廳則在與高價格作鬥爭，因為我們也遭受了通貨膨脹的成本。一個很好的解決方案是減少份量。”</p>
<p>未吃完的食物數量已成為主要的成本驅動因素。塔弗表示，在許多餐廳中，很多餐點根本沒有離開餐桌。</p>
<p>他説：“我們發現，在許多餐廳中，40% 到 30% 的食物被退回並被扔掉。”</p>
<p><img src="https://imageproxy.pbkrs.com/https://a57.foxnews.com/static.foxbusiness.com/foxbusiness.com/content/uploads/2026/01/931/523/bar-rescue-host-jon-taffer.png/query-dGw9MSZ2ZT0x?x-oss-process=image/auto-orient,1/interlace,1/resize,w_1440,h_1440/quality,q_95/format,jpg" alt="" width="931" height="523" original-src="https://imageproxy.pbkrs.com/https://a57.foxnews.com/static.foxbusiness.com/foxbusiness.com/content/uploads/2026/01/931/523/bar-rescue-host-jon-taffer.png/query-dGw9MSZ2ZT0x"/></p>
<p>'酒吧救援'主持人喬恩·塔弗站在酒吧前。</p>
<p>塔弗表示，減少份量可以減少浪費，同時為顧客提供更具價值感的體驗，而不是更高的賬單。</p>
<p>他説：“我們終於在減少份量，以適應這些較輕的食慾。這可能是讓價格更可控的一個好解決方案。”</p>
<p><strong>諾和諾德高管報告每日一次的口服減肥藥受到高度關注</strong></p>
<p>消費者習慣的變化也影響了酒吧銷售。塔弗指出，酒精消費穩步下降，市場競爭激烈，難以調整。</p>
<p>他説：“目前，21 歲以上的美國人中約有 54% 在飲酒，這是我們見過的最低數字。”</p>
<p>在幕後，負擔能力壓力正在擠壓獨立經營者，尤其是在高成本城市。塔弗警告稱，費用上升使餐廳更難生存到能夠適應的程度。</p>
<p>他説：“但負擔能力始於企業的負擔能力。如果企業無法承擔運營成本，就無法為顧客提供價值，負擔能力就無法實現。”</p>
<p><strong>點擊這裏獲取 FOX BUSINESS 移動版</strong></p>

<p>《酒吧救援》主持人喬恩·塔弗（Jon Taffer）討論了減肥藥如何通過改變消費者的飲食習慣和餐飲份量，重塑美國的餐飲行業。由於許多餐點未被食用，塔弗建議減少份量以減少浪費並在通貨膨脹中管理成本。他還指出，美國人的酒精消費下降，影響了酒吧的銷售。塔弗強調，運營成本的上升對獨立餐廳構成挑戰，使得企業保持價格合理以為顧客提供價值變得至關重要</p>

<p>America’s restaurant industry is quietly reworking its playbook as weight-loss drugs change how people eat, how much food they leave behind and what they are willing to pay.</p>
<div class="lb-trans"><p>美國的餐飲行業正在悄然調整其運營策略，因為減肥藥改變了人們的飲食方式、剩餘食物的數量以及他們願意支付的價格。</p>
</div><p>&#34;Bar Rescue&#34; host Jon Taffer joined FOX Business’ Stuart Varney on &#34;Varney &amp; Co.&#34; to explain how the rise of weight-loss drugs is changing consumer behavior. Taffer said the shift is pushing restaurants to rethink everything from portion sizes to pricing as operating costs remain high.</p>
<div class="lb-trans"><p>《酒吧救援》主持人喬恩·塔弗（Jon Taffer）在 FOX Business 的斯圖爾特·瓦尼（Stuart Varney）節目中解釋了減肥藥的興起如何改變消費者行為。塔弗表示，這一變化迫使餐廳重新考慮從份量到定價的方方面面，因為運營成本仍然很高。</p>
</div><p>&#34;People are consuming less food, as we know, because of these [GLP-1] drugs,&#34; Taffer said, &#34;and restaurants are fighting high prices because we've been nailed with inflationary costs as well. A great solution is to reduce portion size.&#34;</p>
<div class="lb-trans"><p>塔弗説：“人們因為這些 [GLP-1] 藥物而攝入的食物減少了，而餐廳則在與高價格作鬥爭，因為我們也遭受了通貨膨脹的成本。一個很好的解決方案是減少份量。”</p>
</div><p>The amount of uneaten food has become a major cost driver. Taffer said that in many restaurants, a significant share of meals never leave the table.</p>
<div class="lb-trans"><p>未吃完的食物數量已成為主要的成本驅動因素。塔弗表示，在許多餐廳中，很多餐點根本沒有離開餐桌。</p>
</div><p>&#34;We're finding in many of our restaurants, 40%, 30% of the food is being returned to be thrown out,&#34; he said.</p>
<div class="lb-trans"><p>他説：“我們發現，在許多餐廳中，40% 到 30% 的食物被退回並被扔掉。”</p>
</div><p><img src="https://imageproxy.pbkrs.com/https://a57.foxnews.com/static.foxbusiness.com/foxbusiness.com/content/uploads/2026/01/931/523/bar-rescue-host-jon-taffer.png/query-dGw9MSZ2ZT0x" alt="" original-src="https://a57.foxnews.com/static.foxbusiness.com/foxbusiness.com/content/uploads/2026/01/931/523/bar-rescue-host-jon-taffer.png?ve=1&amp;tl=1"/></p>
<p>'Bar Rescue' host Jon Taffer standing in front of a bar.</p>
<div class="lb-trans"><p>'酒吧救援'主持人喬恩·塔弗站在酒吧前。</p>
</div><p>Taffer said reducing portion sizes can cut waste while offering customers what feels like better value instead of a higher check.</p>
<div class="lb-trans"><p>塔弗表示，減少份量可以減少浪費，同時為顧客提供更具價值感的體驗，而不是更高的賬單。</p>
</div><p>&#34;We're finally reducing the portion size to adjust to these lighter appetites. Could be a nice solution for getting prices more manageable,&#34; he said.</p>
<div class="lb-trans"><p>他説：“我們終於在減少份量，以適應這些較輕的食慾。這可能是讓價格更可控的一個好解決方案。”</p>
</div><p><strong>NOVO NORDISK EXECUTIVE REPORTS HIGH INTEREST FOR ONCE-DAILY, ORAL WEIGHT-LOSS PILL</strong></p>
<div class="lb-trans"><p><strong>諾和諾德高管報告每日一次的口服減肥藥受到高度關注</strong></p>
</div><p>Changes in consumer habits are also affecting bar sales. Taffer pointed to a steady decline in alcohol consumption and a crowded marketplace struggling to adjust.</p>
<div class="lb-trans"><p>消費者習慣的變化也影響了酒吧銷售。塔弗指出，酒精消費穩步下降，市場競爭激烈，難以調整。</p>
</div><p>&#34;At this moment, about 54% of Americans over 21 is consuming alcohol,&#34; he said, &#34;the lowest number we've ever seen.&#34;</p>
<div class="lb-trans"><p>他説：“目前，21 歲以上的美國人中約有 54% 在飲酒，這是我們見過的最低數字。”</p>
</div><p>Behind the scenes, affordability pressures are squeezing independent operators, especially in high‑cost cities. Taffer warned that rising expenses are making it harder for restaurants to survive long enough to adapt.</p>
<div class="lb-trans"><p>在幕後，負擔能力壓力正在擠壓獨立經營者，尤其是在高成本城市。塔弗警告稱，費用上升使餐廳更難生存到能夠適應的程度。</p>
</div><p>&#34;But affordability starts with affordability of businesses,&#34; he said. &#34;If the businesses can't afford to operate, they can't provide the value to their customers, and affordability doesn't happen.&#34;</p>
<div class="lb-trans"><p>他説：“但負擔能力始於企業的負擔能力。如果企業無法承擔運營成本，就無法為顧客提供價值，負擔能力就無法實現。”</p>
</div><p><strong>GET FOX BUSINESS ON THE GO BY CLICKING HERE</strong></p>
<div class="lb-trans"><p><strong>點擊這裏獲取 FOX BUSINESS 移動版</strong></p>
</div>

喬恩·塔弗對餐廳進行了現實檢查，因為消費者食慾的下降正在重塑餐飲行業