Restaurants Adapted Menus for GLP-1 Users

Dining establishments are shifting portion sizes and offerings to accommodate customers taking popular weight-loss medications.

Updated on Oct. 12, 2026 in Weight Loss

Restaurants Adapted Menus for GLP-1 Users

Live Poll

Would you prefer smaller menu portions if they were priced lower than standard full-size entrees?

Restaurants across the United States are adjusting menu strategies as 11% of American adults now use weight-loss medications like Wegovy, Ozempic, and Zepbound. These diners report consuming less food, leading some businesses to experiment with smaller portions and curated multi-course sets.

Why it matters

The hospitality industry is balancing the reality of lower caloric intake among patrons with significant inflationary pressures that have driven up operational costs. With one-third of restaurants reporting unprofitability in early 2026, owners must adapt to changing consumer behavior while maintaining margins.

Approximately 11% of U.S. adults, totaling 30 million people, currently use medications like Ozempic and Zepbound. Meanwhile, average hourly employee earnings and wholesale food prices have climbed over 35% since early 2020.

The players

Shake Shack

This American fast-casual restaurant chain is known for its burgers and has recently introduced bunless menu options.

Twisted Soul Cookhouse & Pours

Located in Atlanta, this restaurant has tracked significant shifts in customer spending habits related to reduced appetites.

Tucci

This New York restaurant has begun adjusting to changing consumer demands by offering smaller portions of select menu items.

McDonald's

This global fast-food corporation previously discontinued salad bowls and grilled chicken offerings in 2020.

The details

Venues such as Shake Shack have introduced bunless burgers, while Tucci in New York now offers smaller portions of select items. At Twisted Soul Cookhouse & Pours in Atlanta, diners have seen a 25% decrease in average check size, prompting owners to explore strategies like protein-focused substitutions to offset ingredient costs.

• Early 2020: Restaurant employee wages and wholesale food prices began to rise.
• Spring 2025: Maddy Hague began taking Zepbound.
• First half of 2026: One-third of restaurants reported being unprofitable.
• October 1, 2026: Deborah VanTrece observed increased demand for leftover containers.

Health Landscape

The current shift toward bunless burgers and smaller portions marks a clear evolution from the 2020 discontinuation of salad bowls and grilled chicken by McDonald's. This movement signifies a broader transition in the industry as operators pivot from general health offerings to addressing the specific caloric needs of patients on GLP-1 medications.

Diners taking GLP-1 medications can expect to see more menu flexibility, including smaller portion options and bunless alternatives. While these adjustments help manage caloric intake, consumers may eventually pay a premium for these smaller servings as restaurants work to cover their overhead costs.

The takeaway

As GLP-1 medication usage continues to rise, diners should communicate their portion preferences to staff to avoid food waste when eating out. Restaurants are increasingly willing to accommodate these requests, providing a chance for diners to maintain their health goals while enjoying the social aspect of dining.