Going out to dinner will forever be a favorite pastime — but the way we are ordering is changing. With 1 in every 8 U.S. adults now taking a GLP-1 medication,1 operators should consider adapting menus to serve guests with reduced appetites.
But smaller appetites are really no biggie! In fact — according to a recent survey by the National Restaurant Association — GLP-1 users are actually purchasing from restaurants even more than non-users.2 Here are 4 ways you can cater to the crowd by creating big value, even while keeping things small.
Passion for Portioning
The most impactful way to adapt to smaller appetites is with smaller portions. Almost half of GLP-1 users report that they've changed their ordering habits by choosing smaller portions,3 and a whopping 89% of GLP-1 users want restaurants to do a better job clearly identifying healthy choices.4
It could be key to create dedicated "Small Plates" or “Light Dinner” menu sections —think a fun tapas menu where a group can pick from a variety of cuisines to mix, share, and experience. And don’t stop there! Clear menu callouts like "high protein" and "fiber rich" or even calorie and protein counts can help guests order with confidence.
Protein at a Premium
With smaller portions, every bite needs to count. That's why diners taking GLP-1 are extra-focused on protein and fiber — it's quality over quantity for the win. Mediterranean cuisine naturally aligns with GLP-1 eating habits thanks to its emphasis on lean proteins, vegetables, and healthy fats, making now the perfect time to introduce more internationally inspired dinner options.
Zebec® Fire Grilled Chicken Skewers are a must-have for small plates, plus their fully cooked, pre-portioned presentation means less labor and waste in the kitchen. Pair with a dollop of Zebec® Original Tzatziki and a heaping side of steamed Peak Fresh Produce® vegetables, and your guests won't feel like they're missing out on anything!
Cater to Customization
Like the majority of diners, GLP-1 users also prefer customizable food options. In fact, a 2026 National Restaurant Association survey found that more than 90% of GLP-1 users prefer ordering items tailored to their specific needs.5
Consider adding Build-Your-Own-Bowls that start with a base of quinoa or Magellan® Couscous and a list of proteins and vegetables to pick from. For a healthy, pre-portioned option try the Empire’s Treasure® Tuna Poke — it's thaw-and-serve for maximum efficiency, but still elevated in the eyes of the guest. Fresh Catch™ Hawaii Big Eye Tuna also brings premium Pacific flavors to the menu. Pairing smaller portions of these high-quality premium proteins with generous veggies and grains can preserve margins and leave guests feeling satisfied — not shortchanged.
No Need to Pause on Pizza
The popularity of these weight-loss drugs is undoubtedly causing consumers to look at their favorite foods differently, but have no fear — pizza is still going strong, along with some thoughtful changes.
Instead of attempting a high-protein crust from scratch, try Luigi® Frozen Gluten-Free Par-Baked Thin Pizza Crusts. Packed with cauliflower, broccoli, herbs, AND cheese, these crusts are a delicious base while remaining GLP-1 friendly.
Consider also offering a BYO pizza bowl option, so diners can double up on high protein toppings like grilled chicken, sliced ham, turkey pepperoni, and Parmesan. Give guests flexibility with easy modifications, or even box half an entrée before it reaches the table, so it becomes tomorrow's lunch. It's a simple way to add value while reducing food waste.
No Booze? No Problem!
Though it's a great plan to have creative NA beverage options anyway, it's even more essential now as GLP-1 users are recommended to be cautious of their alcohol intake due to possible side effects with the medication.
Look toward health-conscious options such as real fruit puree mocktails, refreshers with natural energy like green tea and ginseng, and sparkling waters. Explore the Peak Fresh Produce selection of fresh summery herbs and quality fruit, picked from the country's top growing regions, to enhance your mocktail menu and boost tickets.
1. KFF Poll, 2025
2. Bar & Restaurant News, May 2026
3. Modern Restaurant Management, Adjusting to the GLP-1 Menu Paradox, March 2026
4. National Restaurant Research, May 2026
5. Restaurant.org, Research May 2026