With Emily preparing for a hiatus and Justin's podcast equipment training going about as well as expected, the duo tackles the hospitality industry's latest existential crisis: customers who literally can't finish their food. Dr. Wesley Tucker from Texas Women's University explains the GLP-1 revolution that has 15-20 million Americans eating 800-1000 fewer calories daily while shifting spending from processed foods to items like Greek yogurt. The conversation covers everything from two-beer nights becoming the new normal to some restaurants already rolling out "GLP-1 friendly" menus. Between tip credit referendum updates, Michigan Central's new hotel development, and whether operators should adapt now or wait for the oral pill version hitting 2026-2027, this episode explores the difference between and industry that can super-size meeting customers who can't finish their appetizers. Wolfgang Puck is already adapting – should Michigan operators follow suit?

Presented by Fahey, Schultz, Burzych, Rhodes PLDC. Find more information at https://fsbrlaw.com/

(00:48) – Intro

(06:19) – Pineapple Express

(23:36) – Pineapple Plaudits

(28:44) – For Fork’s Sake

(40:43) – Interview with Dr. Wesley Tucker