Weight-loss injections, Ozempic & Co: What’s next for the hospitality industry

What a Leading Swiss Gastro Expert Says

In August 2025, I was featured in an article by 20 Minuten as an independent Swiss gastro expert, commenting on the impact of weight-loss injections on the hospitality industry. This article continues that discussion and outlines how foodservice operations can adapt to changing eating habits. Read the article on 20min.ch

A gastro expert weighs in – what owners, operators and planners need to know now

The hospitality sector in Switzerland is facing a new kind of challenge. Medications like Ozempic, Wegovy or Mounjaro are no longer niche pharmaceutical topics – they are transforming society. More and more people are eating less. Appetite is decreasing. Portion sizes are shrinking. Guest behaviour is changing – and with it, the economic foundation of restaurants, canteens and large-scale catering operations. But what does this mean for the industry? How can operators and planners respond effectively?

Less food, less revenue – a silent crisis in the food service sector

What was once dismissed as a temporary trend is now clearly impacting day-to-day operations. Guests are eating smaller meals, more consciously, and are increasingly avoiding traditional multi-course menus. This makes the usual cost calculations unreliable. Food purchases decline, eating patterns shift, and fixed costs like labour, energy and rent continue to rise. In institutional catering, staff restaurants, care homes and hospital kitchens, this leads to growing economic pressure. Conventional business models are under strain.

Planning must anticipate change – not just react to it

As an independent gastro expert and general planner, Daniel Marbot has spent more than thirty years addressing the question of how hospitality concepts can be designed for long-term success. The rise of appetite-reducing medications is not just a healthcare trend – it is a profound shift that affects architecture, menu design and the technical layout of kitchens. In the past, revenue was often driven by volume. Today, smart solutions are required that take smaller meals, flexible meal times and new guest expectations into account.

GEMASY creates food service concepts that work – even under changing conditions

Whether in care facilities, company canteens, schools or classic restaurants, the requirements for technical planning and operational strategy are shifting rapidly. GEMASY GmbH specialises in planning kitchens and gastronomy concepts that can adapt to real-life changes. This includes kitchen workflows optimised for smaller batch production, self-service stations that remain profitable even with lower volume, and dining environments that focus on experience, enjoyment and guest psychology rather than portion size alone.

Guests are eating differently – and the industry must keep up

The move toward more conscious, reduced eating affects more than just one guest demographic. It reshapes how we understand food, hospitality and customer value. Those who only react with smaller plates or basic menu edits miss the larger picture. Now is the time for concepts that are both economically viable and in tune with new consumer habits. Daniel Marbot advises property owners, operators, architects and investors at this exact intersection – with strategic insight and deep operational experience.

Gastro consulting with depth – not panic

This is not a crisis to be feared but a change to be managed. With the right planning, investment decisions can be safeguarded and guest trust can grow. As a Swiss gastro expert, Daniel Marbot supports food service operations across the country – independently, pragmatically and with a focus on what works in real-world conditions. The goal is always the same: to create functioning, sustainable, future-proof operations.

Time to act – for a hospitality industry that stays relevant

As eating habits evolve, so must the spaces, systems and strategies behind them. That takes professional planning, operational clarity and the courage to rethink. With GEMASY, you have a partner who sees the big picture and helps you implement it – precisely, reliably and without manufacturer bias.

More about our services, references and contact options can be found at www.gemasy.ch – your trusted partner for gastro planning, general planning and operational concepts across Switzerland.

More news from our team