They say that the customer is always right. So when two patrons at different tables approached Barry Gutin, cofounder of Cuba Libre Restaurant & Rum Bar, on the same night to ask the same question, Gutin knew to listen and make a huge shift with the restaurant’s food options.
But what was that pivotal question that could command a drastic menu change? They asked if he could start offering GLP-1 food options for those taking the medication. And thus on October 27, 2025, Cuba Libre’s GLP-Wonderful Menu was born.
If 2025 was the year of protein and fiber, 2026 may easily be the year of the GLP-1 food menu. Use of medications such as Ozempic and Mounjaro has skyrocketed, and a recent poll done by independent health information organization KFF shows that one in eight adults in the US is currently using GLP-1s for weight loss, diabetes, or other health conditions. The American Medical Association (AMA) reports that spending on these medications has grown more than 500% from 2018 to 2023, going from $13.7 billion to $71.7 billion. Regardless of whether you’re on the drug or not, there’s no denying its influence on everyone’s lives—now including our food options at restaurants.
“We’re already seeing early signs across the industry, including more common higher-protein menu callouts, smaller portions, and macro-conscious offerings,” says Amy Shapiro, RD, registered dietitian and founder of Real Nutrition. “I don’t think every restaurant will create a labeled ‘GLP-1 menu,’ [but] I do think there will be more high-protein, fiber, and plant-forward, healthy items offered along with smaller portions of decadent foods.”
“Guests on GLP-1 medications often feel disconnected from traditional dining,” Angel Roque, culinary director at Cuba Libre, tells Vogue. “They can’t finish large portions, and many menus aren’t designed for how their bodies now respond to food. For them, [the GLP-Wonderful] menu feels thoughtful and intentional.”
What makes a menu “GLP-1 friendly?”
It’s about more than just giving people smaller meals. The best GLP-1 menus, Shapiro says, are the ones that prioritize the nutrients you need while on the drug: high-quality protein sources (think fish, eggs, poultry, lean red meat, and Greek yogurt), fiber-rich plants (vegetables, legumes, whole grains, olive oil, avocado, or nuts), and smaller or half portions, while limiting fried foods, refined carbs, excessively rich sauces, and ultra-processed foods.
At Cuba Libre, its GLP-Wonderful Menu consists of five smaller-portioned, high-protein versions of its classic dishes, such as the pollo asado and salmón a la plancha. Developed under the guidance of board-certified internal medicine doctor and obesity expert Charlie Seltzer, MD, these options aim to provide GLP-1 users the perfect balance between authentic Cuban flavors and needed nutrients. “We didn’t just shrink plates; we recalibrated composition,” says Roque. “[We] balanced macronutrients in smaller servings to help avoid nausea or heaviness, which many GLP-1 users experience.”
Top fast-food chains have also quickly pivoted to capitalize on the moment, launching their own “GLP-1-friendly” food items. This past January, Shake Shack introduced its Good Fit Menu, which John Karangis, executive chef and VP of culinary innovation at Shake Shack, describes as “approachable options that align with a range of lifestyles” by focusing on protein, portion balance, and customization. The Single ShackBurger Lettuce wrap and the Double Veggie Shack Lettuce Wrap, for example, fill your low-carb needs. And if you’re protein-focused, the Double SmokeShack in a lettuce wrap and the Double Avocado Bacon Burger lettuce wrap each contain just a little more than 50 grams (g) of protein.
“We’ve seen a clear shift in many of our guests toward more flexibility and balance, especially at the start of the year when routines reset,” Karangis tells Vogue. “The Good Fit Menu highlights options already on our menu in a more intentional way, making it easier for guests to find choices that fit their goals without sacrificing flavor.”
Chipotle launched its very first High Protein Menu in December of last year. You’ll find that protein intake for each menu option ranges from 15 g to 81 g of the nutrient, and specific GLP-1 friendly options include the High Protein-Low Calorie Bowl, which is a mix of adobo chicken, supergreens lettuce mix, fajita veggies, tomato salsa, and guacamole, and the High Protein-High Fiber bowl, which has adobo chicken, light brown rice, black beans, fajita veggies, corn salsa, tomato salsa, and lettuce.
“Because our menu is inherently flexible, guests have always been able to customize protein levels and macros, but we saw an opportunity to make those choices more visible and convenient,” says Chipotle’s interim chief marketing officer Stephanie Perdue. “The High Protein Menu formalizes what guests were already asking for—clean, customizable protein with flexible portions—with pre-configured options that deliver both high protein and high fiber using ingredients we already serve.”
Do they actually help those on GLP-1s?
While Shapiro says that these menus can be helpful, they shouldn’t be the solution for all your nutritional needs. Menus like Shake Shack’s Good Fit and Cuba Libre’s GLP-Wonderful are designed with key considerations in mind for those on Ozempic, etc.—higher protein, lower refined carbs, and smaller portions—, but there may be other things making these options less than ideal. “Simply labeling something ‘GLP-1 friendly’ doesn’t guarantee [that] it’s optimal,” she says. “Some items may still be high in fat, sodium, or lacking in fiber and micronutrients. So these menus are helpful guides, not inherently ‘perfect’ choices.”
So when in doubt, go for something simple and customizable. “The ability to build a plate or order half portions is often more useful than a fixed GLP-1 menu,” she says.
The Future of GLP-1 Menus
Consumer feedback on these current GLP-1-friendly menus seems to be very positive. “We’ve already seen early signs of success with the High Protein Menu,” Perdue says. “Extra protein is up 25%, and digital incidence of a single taco is up 20% [at Chipotle].”
Roque adds that guests who aren’t on these medications are gravitating toward the GLP-Wonderful menu, and as a result, Cuba Libre has introduced three of those GLP-1-friendly dishes into its regular menu at its Philadelphia and Washington, D.C. locations as a test earlier this year. It’s currently selling at about one-third the volume of their full-sized counterparts, an impressive feat for a newly introduced category.
And while Roque and Karangis say they are just focusing on their current GLP-1 offerings for now, Perdue says Chipotle does plan to expand the High Protein Menu, as well as come out with “protein-led innovation” throughout the year (expect three to four limited-time protein offerings and new sides and dips, she says). Whether you agree with it or not, if more people are taking the drug and starting to demand these types of food options, it looks like we’re just at the beginning of the GLP-1 restaurant menu era.
“It pushed us toward a more science-informed culinary model,” says Roque. “Something I believe is the future of hospitality.”
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