Who would ever imagine that a drug that makes one feel full would benefit the restaurant industry? Maybe benefit is not the right word. Change may be more appropriate.
For those unfamiliar with the latest weight loss craze, it’s called glucagon-like peptide-1 (GLP-1). GLP-1 medications, such as Wegovy and Ozempic, were created to manage type 2 diabetes and obesity. Today, they are hailed as the next weight loss miracle, influenced by social media influencers and high-profile celebrities spouting their success.
A survey by Tebra revealed that more than 1 in 4 Americans plan to use GLP-1 to reach their 2025 weight-loss goals. Gen Z leads the pack of GLP-1 advocates at 37%. Over 85% say the side effects are worth it. The reason more people aren’t using the drug is its high cost.
So, what are the side effects, and what are restaurants doing to support their customers taking GLP-1?
The Effects of GLP-1
GLP-1 is a hormone made by your small intestine. Its task is to trigger your pancreas to release insulin, the hormone that lowers blood sugar and transforms the food you eat into usable energy. It also slows your digestion and increases how full you feel after eating.
GLP-1 agonist medications mimic this natural hormone. Because of its effects, your appetite and hunger levels decrease, and weight loss results. Other potential benefits include lowering blood pressure and reducing the risk of heart disease.
As with almost any medication, there are side effects. These include nausea, dizziness, headaches, and indigestion, which tend to improve over time, and if you don’t eat more than your body wants, which is very little. Eating smaller portions and limiting the intake of fried, spicy, acidic foods can also help relieve these symptoms, and that’s where the restaurant industry comes in.
Supporting Guests on GLP-1
Many of you are probably taking or know someone who is on GLP-1. You know the initial side effects can be extremely uncomfortable. I have a friend who is on the medication. Chicken tenders are one of her favorite foods. Now, when she goes out, she asks for half an order and eats just one or two.
The first week she was on GLP-1, she didn’t know how the medication would affect her and the necessary diet restrictions. She spent that week in bed.
So, how do we support our guests when food and alcohol don’t provide the same joie de vivre? It’s all in the experience.
Changing Your Restaurant Menu
So commonplace will the use of this drug become that some operators are expecting to see menus highlighting meals that favor those on GLP-1. You know those little oil droplets with a line through them that signify low fat? Now, we’ll see a heart with GLP written in the center.
Some of the expected adaptations include smaller plates and low-fat foods. Because it causes the digestive process to slow down, eating fats, which take longer to digest, can make one feel nauseous and, as my friend said, “Like you have a brick sitting in your stomach.”
Beverages lean toward the non-alcohol variety, as many people taking the drug report losing their taste for alcohol. Some even describe their nightly martini as “tasting terrible.”
The good news is that this coincides with the low or non-alcoholic trend already sweeping the nation. Add two almonds and a 1/16-inch apple wedge, and you have a signature GLP-1 beverage.
Adapting to GLP-1
When people first start on the drug, the effects are so dramatic they may even forget to eat. WebMD spoke with Vijaya Surampudi, MD, clinical chief of the Division of Clinical Nutrition at UCLA Health, about the effects of GLP-1. “It works so well that they forget to eat. We’re seeing cases of malnutrition and dehydration.”
Because of the reduced caloric intake, providing your guests with small plate items that offer nutrient-dense foods can help them get the nutrients they need and may be missing. Consider meals revolving around lean proteins, tempeh, beans, and whole grains. Healthy fats like avocado and nuts and low-glycemic fruits like berries and apples are also good additions. If you already have a portion of your menu focused on healthier options, you already have a GLP-enhanced menu. Now, just cut the portion sizes to those of a toddler and stock up on biodegradable “doggy bags.”
