> Ozempic Users Actually Spend More Dining Out.
> ..In casual dining establishments, they spend 25% more than non-GLP-1 households do, the market researcher says. Data firm Numerator shares similar findings, noting that while GLP-1 users report eating out less and cooking at home more, their spending says otherwise: “Verified purchase data reveals that their fast-food buy rate is up 2%.”
https://www.bloomberg.com/news/articles/2026-01-02/ozempic-g... (archive: https://archive.ph/V6Erv)
But now I eat almost exclusively at restaurants and enjoy it, and overall it's cheaper than cooking at home given wastage with many ingredients and desire for variety.
I do eat very simply though, usually south & east asian food.
- a chef is faster
- a chef will produce better quality
- but a chef charges for their time
A restaurant often is paying half the price to ingredients and half to overhead; which means you can get it “cheaper” despite paying more for ingredients — since 150% as much on ingredients is still only 75% cost, once you don’t count personal overhead.
You need a lot of efficiency on the professional side to offset that cook time and kitchen space are “free” on the home side of the equation.