They say that the customer is always right. So when two patrons at different tables approached Barry Gutin, co-founder 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.
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