Restaurants Adapt to Changing Appetites Driven by GLP-1 Drugs

As millions of Americans take appetite-suppressing medications, restaurants are shrinking portions and adding more protein to their menus.

Published on Feb. 12, 2026

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As the use of GLP-1 drugs like Ozempic, Wegovy, and Mounjaro has surged in recent years, restaurants across the country have been forced to adapt their menus to accommodate the changing appetites of their customers. These medications, designed to regulate blood sugar, have the side effect of significantly reducing hunger, leading diners to consume smaller portions. In response, restaurants have downsized portions, added more protein-dense options, and even created dedicated "GLP-1 support" menus to cater to this new dining reality.

Why it matters

The rise of GLP-1 drugs is reshaping the restaurant industry, as these medications are causing a fundamental shift in how Americans eat. Restaurants must now balance offering satisfying meals with catering to customers who have reduced appetites due to these appetite-suppressing drugs. This trend highlights the broader impact that medical interventions can have on cultural norms and consumer behavior.

The details

Restaurants have noticed several changes in response to the growing use of GLP-1 drugs. Some have added smaller, protein-dense plates to their menus, while others have introduced "lighter portion" or "good fit" sections. Chains like Olive Garden, Subway, and Shake Shack have all rolled out new menu items catered to GLP-1 users. Smoothie King even created a dedicated "GLP-1 Support Menu" with high-protein, no-added-sugar options. Restaurants are also experimenting with sugar-free mocktails, as the drugs can make alcohol less appealing.

  • GLP-1 drugs were first approved to treat Type 2 diabetes in 2005.
  • Over the past couple of years, as millions of Americans began taking these GLP-1s, restaurants started to notice the changes in customer appetites.
  • In December 2025, Olive Garden added a "lighter portion" section to its menu.
  • In January 2026, Subway introduced $3.99 Protein Pockets.
  • Smoothie King created its "GLP-1 Support Menu" back in 2024.

The players

Brent Berkowitz

COO of Denver-based Olive & Finch restaurants.

Carrie Baird

Partner and culinary director of Culinary Creative Group, which runs restaurants like Tap & Burger, Mister Oso, Bar Dough and Fox and the Hen.

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What they’re saying

“Before, if you didn't have these gargantuan portions [on your menu], you were frowned upon. The trend is flipping around. Now it's about quality and flavor over quantity.”

— Brent Berkowitz, COO of Olive & Finch restaurants

“It's monstrous, the emphasis on protein. I've been on GLPs. You don't feel like eating. Eating becomes a chore, not something you enjoy. You might have had 30 bites before, now you have 13 bites. So it's got to entice you.”

— Brent Berkowitz, COO of Olive & Finch restaurants

“I think the demand is there. For me, writing menus, I want to make sure I'm making these things available to people who want to eat like that. I want to give them the options.”

— Carrie Baird, Partner and culinary director of Culinary Creative Group

What’s next

As more GLP-1 drugs hit the market and prices come down, the impact on the restaurant industry is expected to continue growing. Restaurants will likely need to further refine their menus and offerings to cater to this new dining reality.

The takeaway

The rise of GLP-1 drugs has had a profound impact on the restaurant industry, forcing establishments to rethink portion sizes, menu offerings, and even the overall dining experience. This shift highlights how medical interventions can reshape cultural norms and consumer behavior in unexpected ways.