There has been plenty of discussion lately about GLP-1 medicines and how they could change the way people eat—including when they dine out.

GLP-1s are a group of prescription medicines used to treat type 2 diabetes and support weight management. They include medications such as Wegovy, Mounjaro and Saxenda, and work partly by reducing appetite and helping people feel full sooner. This has prompted questions about whether restaurants will begin seeing customers ordering smaller portions, sharing more dishes or skipping courses. The change may not only be about eating less.

With a smaller appetite, some people may place greater emphasis on protein- and fibre-rich choices. There are also reports of some GLP-1 users having less interest in alcohol. This could increase demand for appealing alcohol-free and lower-alcohol options. Experiences will vary, but these are useful shifts for venues to keep an eye on.

We have heard a little about this anecdotally from members, but we are not seeing a landslide of requests coming through yet. What we do hear more generally is that venues are receiving a wider range of dietary and dining requests than they used to—for all kinds of reasons.

GLP-1 use is another part of that broader shift. It is something worth being aware of, but probably not something that requires businesses to redesign their menus overnight.

Where the opportunity lies

Many hospitality businesses already offer some of the flexibility these diners may value through small plates, sharing dishes, sides, starters and lighter options.

Businesses could consider:

• Offering selected dishes in two portion sizes.
• Making starters, sides and small plates easy to combine into a meal.
• Highlighting protein-rich or fibre-rich choices, where those descriptions are accurate.
• Allowing sensible substitutions where the kitchen can accommodate them.
• Offering appealing alcohol-free and lower-alcohol drinks.
• Making it easy to take unfinished food home, subject to food-safety considerations.
• Monitoring what customers actually request before making major menu changes.

The key is making a smaller portion feel intentionally designed and appropriately priced—not simply like less food on a plate.

These options are not only relevant to people taking GLP-1 medicines. They may also suit older customers, people with smaller appetites, groups wanting to try several dishes or anyone who simply does not want a large meal.

That does not mean every venue needs to introduce smaller portions or offer extensive modifications. Any changes still need to work for the style of the business, the kitchen and, importantly, the margins. The opportunity may be less about creating something new and more about making existing flexibility easier for customers to see.

Highlight flexibility, not medication

There has been some discussion about how venues could highlight suitable menu choices for people using GLP-1 medicines. A “GLP-1 friendly” label is unlikely to sit well with everyone. Taking medication is personal, and customers may not want to identify themselves or explain their choices.

Familiar descriptions such as small plate, lighter option, available in two sizes or suitable for sharing provide useful information without attaching a medical label. They also keep the appeal broad, because these choices suit people with smaller appetites for many different reasons.

Bring your front-of-house team into the conversation

One of the most practical steps businesses can take is to talk with front-of-house teams so they are comfortable responding if these requests become more frequent.

A customer may ask whether a starter can be served as a main, if a dish can be shared, whether a smaller serving is available or if they can take the remainder home. The team should know what the kitchen can reasonably accommodate and be able to respond without making a fuss.

Useful points for a team discussion include:

• Which dishes can be offered in smaller portions and how they should be priced.
• Whether adults can order from the children’s menu, or what alternatives can be offered.
• Which sides, sauces or components can be changed without disrupting the kitchen.
• How to describe lighter, protein-rich or fibre-rich choices accurately.
• When to check a request with the kitchen rather than promising it.
• How to avoid offering medical or nutritional advice.
• How to respond discreetly if a customer mentions medication or weight loss.
• How takeaway containers and leftover food should be handled.

It is also worth reminding staff not to comment on how much—or how little—a customer has eaten.

This is not about creating a complicated new service policy. It is simply about making sure the team has discussed the requests that could arise and knows how to respond with discretion.

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It is still a bit early in New Zealand to say how significant the impact of GLP-1 medicines will be for hospitality businesses. Different venues may see very different patterns depending on their customers, menu and style of service.

For now, this is probably something to watch rather than react to dramatically. Listen to the requests coming through. Consider where greater flexibility might work for your business and make sure your team is comfortable responding.

Ultimately, good hospitality has always been about understanding that people arrive with different needs and preferences—and helping them enjoy the experience without making those differences a big deal.

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More information:

What GLP-1 Is Teaching Restaurants About Menu Design