Shrinking appetites, growing opportunities

While more Americans are eating less today than before, that doesn’t equate to them eating out less – in fact, they might be eating out more.

To break it down, the number of Americans taking GLP-1 drugs has nearly quadrupled in the past two years to 11% in 2026, up from 3% in 2024, according to a recent Gallup National Health and Well-Being Index. In addition, during that same period, the number of US adults who have reported using the medication for weight loss at some point has increased by 9 percentage points, to 15% in 2026, up from 6% in 2024.

At the same time, steady and even above-average frequency is evident among GLP-1 users, who report visiting restaurants 7.6 times per week on average, outpacing the 5.1 visits of non-users, research from the National Restaurant Association indicates. In addition, nearly all GLP-1 users say they’re willing to pay more for menu items that match their dietary needs – such as smaller portions, high-protein foods and more vegetables – and many are interested in take-home meal kits tailored to their preferences.

Those stats indicate a prime opportunity for restaurant operators to not fear the GLP-1 trend, but rather to rethink their menu strategies. By focusing on right-sizing rather than just downsizing, restaurants can maintain profitability, reduce waste and elevate the dining experience.

The new dining reality: Understanding the shift

Though GLP-1 users seem to share commonalities, not every GLP-1 diner is at the same point in their progression, according to a January 2026 survey by ReFED and Datassential. That means that while the number of GLP-1 users is increasing, their dining and meal sizes do not remain the same throughout their journey with these medications. There is frequently an increase in meal sharing versus ordering a full meal, which can result in either wasting the excess or taking the remainder home.

However, cutting portions in half is unlikely to be the solution foodservice operators need to offer, as that move can force price cuts that erode operators’ margins and typically doesn’t enhance perceived dining value.

Instead, diners are expressing a growing interest in right-sized portions, or more specifically, medium portions, the survey found. Of the 1,500 survey respondents, 56% chose medium portions, while 22% opted for small and only 20% for large. In addition, the study found that 35% of diners share meals, while 34% skip menu items they can’t finish.

The art of right-sizing

The trend has led restaurants to adjust their menus to offer a variety of portion sizes to reduce food waste and cater to diverse customer needs – both traditional diners and those using GLP-1 medications.

But the operational back-of-house reality of serving a wider selection of smaller, assembled plates and tapas can easily increase kitchen prep time and create more stress for line cooks. Value-added, pre-prepped products can ease back-of-house stress while also allowing operators to execute complex flavor profiles without adding kitchen staff.

Simplot is one company that features products that reduce back-of-house prep. Products like Simplot’s RoastWorks® Roasted Potato and Vegetable All Day Hash, Simplot Harvest Fresh® Avocados and Simple Goodness™ Premium Vegetables RTE Caramelized-Style Onions all serve as turnkey building blocks for quick assembly of right-sized dishes.

Maintaining consistency, reducing waste

Such products also help operators maintain consistent cross-utilization and reduce waste. And, for operators looking to turn diner trend data into immediate, actionable and profitable menu concepts tailored to their specific operations, Simplot offers the support of its Trend Feast platform. Trend Feast takes a data-focused approach, inspiring solutions to what diners are looking for and putting a tangible representation of what these consumer trends mean for them.

Ultimately, navigating the dining shifts of GLP-1 users does not require reinventing the kitchen; it requires rethinking the plate. As operators rely more on versatile, high-flavor prep solutions to absorb the apparent complexity of diverse portioning, kitchen staff remain efficient while margins are protected. Meeting diners where they are on their health journey is no longer a niche or vague adjustment, but a scalable strategy that curbs food waste, streamlines labor and keeps tables filled.