In the world of dining, customer feedback can lead to transformative changes. Barry Gutin, co-founder of Cuba Libre Restaurant & Rum Bar, experienced this firsthand when two guests from different tables approached him on the same evening with the same request. The inquiry prompted Gutin to make a significant adjustment to the restaurant’s menu.
What was this pivotal question that sparked a major change? They inquired if the restaurant could offer GLP-1-friendly food options for those on this medication. This led to the introduction of Cuba Libre’s GLP-Wonderful Menu on October 27, 2025.
If 2025 was celebrated as the year of protein and fiber, then 2026 could very well be recognized as the year of the GLP-1 food menu. The use of medications like Ozempic and Mounjaro has soared, with a recent survey from KFF revealing that one in eight adults in the United States is currently using GLP-1 medications for weight loss, diabetes, or other health concerns. Moreover, spending on these treatments, as reported by the American Medical Association (AMA), surged over 500%, escalating from $13.7 billion in 2018 to $71.7 billion in 2023. Regardless of individual medication use, there’s no denying the substantial impact GLP-1s have had—including influencing dining options at restaurants.
“Early signs of this trend are already visible across the industry, marked by an increase in higher-protein menu items, smaller serving sizes, and macro-conscious offerings,” explains Amy Shapiro, a registered dietitian and founder of Real Nutrition. “While not every restaurant will develop a specifically labeled ‘GLP-1 menu,’ I do anticipate a rise in high-protein, fiber-rich, plant-forward dishes, paired with smaller portions of indulgent foods.”
“Guests using GLP-1 medications often feel out of sync with traditional dining experiences,” remarks Angel Roque, culinary director at Cuba Libre, in a conversation with Vogue. “They struggle to finish sizable portions, and many menus do not cater to their altered responses to food. Our GLP-Wonderful menu is designed to be both thoughtful and intentional.”
What Defines a “GLP-1 Friendly” Menu?
A “GLP-1 friendly” menu goes beyond merely reducing portion sizes. The most effective GLP-1 menus, according to Shapiro, emphasize essential nutrients that enhance the experience for users of the drug: high-quality protein sources (like fish, eggs, poultry, lean red meat, and Greek yogurt), fiber-rich plants (such as vegetables, legumes, whole grains, olive oil, avocados, or nuts), coupled with more modest portion sizes. Additionally, they limit fried items, refined carbohydrates, overly rich sauces, and highly processed foods.
Cuba Libre’s GLP-Wonderful Menu features five smaller, high-protein versions of its renowned dishes, including Pollo Asado and Salmón a la Plancha. Collaboratively developed under the supervision of board-certified internal medicine expert and obesity specialist Charlie Seltzer, MD, these offerings aim to deliver the ideal combination of authentic Cuban flavors and necessary nutrients for GLP-1 users. “We didn’t just reduce the size of the plates; we recalibrated their compositions,” explains Roque. “[We] adjusted macronutrient ratios in smaller servings to help prevent the nausea or fullness that many GLP-1 users experience.”
In addition to Cuba Libre, major fast-food chains have swiftly adapted to the evolving market, launching their own “GLP-1-friendly” items. For instance, Shake Shack introduced its Good Fit Menu this past January. John Karangis, the executive chef and VP of culinary innovation at Shake Shack, describes this new menu as “approachable options that cater to a variety of lifestyles,” focusing on balanced portions, protein, and customization. For example, the Single ShackBurger Lettuce Wrap and the Double Veggie Shack Lettuce Wrap cater to low-carb needs, while the Double SmokeShack in a lettuce wrap and the Double Avocado Bacon Burger lettuce wrap each boast just over 50 grams (g) of protein.
As dining preferences evolve, restaurants like Cuba Libre are taking proactive steps to accommodate the needs of guests on GLP-1 medication, ensuring they can enjoy delicious, nutritious meals without compromise.
