How to eat out if you’re on weight-loss drugs

Eating out isn’t just about food. It’s how we socialise, decompress and feel part of a community. But for those taking weight-loss drugs, that ritual can now look very different. Smaller appetites, altered tastes and new habits are reshaping the dining experience, for both diners and restaurants.

If you are unable to eat as much as you did or are forced to eat different foods because of a drug you are taking, then meals out might take on a different significance. Everyone has an individual reaction to weight-loss jabs, but generally, the people I spoke to still wanted to eat out and continued to enjoy the experience. All of them still find food delicious; what matters most to them is the timing of the meal, the choices on the menu, and whether they can get a doggy bag to avoid food waste.

What GLP-1 weight-loss drugs do

First, what are weight-loss drugs and how do they work? Good Food nutritionist Kerry Torrens explains: ‘weight-loss jabs, or to give them their official name, glucagon-like peptide-1 (GLP-1) receptor agonists, are medicines that help people feel fuller by mimicking a natural hormone released after eating. This results in us eating less. Some of the newer versions, like Mounjaro, also act on a second hormone called GIP. This hormone is involved in appetite and blood sugar control, and by influencing it, these jabs help mute the food chatter in our heads. In this way, weight-loss jabs can manage the appetite in our gut as well as in our brains, and because the hormones they act on affect our sense of reward, they can make us feel less excited about eating too.’

It’s also widely reported that some people’s desire to eat certain foods is fundamentally changed. Fatty, calorie-dense food ceases to be attractive; the need to eat vegetables and salad becomes a craving; alcohol is no longer desired.

The rise of the GLP-1 generation

According to a Kantar Worldpanel survey in 2025, GLP-1 households with users have doubled in the last year in the UK, rising to 4.1% from 2.3%. A recent hospitality-focused KAM survey puts the number at 7% of UK adults, and this total is predicted to keep rising.

In the USA, the drugs are even more prevalent. A Cornell University/Numerator study found that usage rose from 5.5% in October 2023 to 8.8% in July 2024. That equates to a considerable number of people – and therefore money that is not being spent on food. Food companies, restaurateurs and other providers are waking up to the fact that, to recapture some of that income, they need to give diners and shoppers what they want and need.

How restaurants are adapting

GLP-1s have the potential to disrupt the hospitality industry. No business owner wants to throw away half-eaten meals (disposal of waste from restaurants is costly), suffer a drop in takings as fewer courses are ordered, or absorb the slump in alcohol sales. Venues still need customers to survive in what is already a tough business. Just like their customers, they must adapt.

Restaurant writer Andy Lynes says: ‘There’s a lot of handwringing about GLP-1s from chefs, but it’s obvious from recent TV appearances and YouTube videos that a fair few are taking the medication themselves, so can they really complain if their customers are eating less because of it? Currently, it’s not cheap to use, and there have been reports that the cost could rise significantly, so it’s more likely that high-end tasting menu restaurants that typically attract a wealthy customer base could be affected. How attractive does a three-hour eating and drinking marathon look to someone on GLP-1s?' Lynes suggests that whilst small plates restaurants are nothing new, this could be their 'golden moment' due to the flexibility they offer in terms of the amount customers can order. 'Anecdotally, I have recently eaten at a 20-seat tasting menu counter restaurant, a blow-out steak restaurant and a casual Spanish restaurant offering a set four-courses, and all were completely packed, so it seems it’s business as usual in at least some places despite the looming shadow of GLP-1s.’

While some chefs are unfazed, others are already adapting. Not all changes are in direct response to weight-loss drugs, there are plenty of other reasons people may want to eat smaller amounts of food without resorting to a children’s menu. For example, a population with the smaller appetites that come naturally with ageing (and we are an aging population) does not require the same portions sizes as a younger one.

The New York Times recently reported on restaurants shrinking menu items to ‘mini’ versions, allowing for a tiny burger and chips or a snacking box of aperitivo items to share. Drinks have also downsized in both the US and UK. The tiny martini trend, lower in alcohol and calories but higher in affordability (and profit margin), is one example.

High-end restaurants like The Fat Duck offer a Mindful Experience tasting menu, a scaled-back version of their main menu at a lower price (still £275). Heston Blumenthal himself uses weight-loss drugs and therefore knows exactly what his diners want and need: a choice that fits their appetite on a particular day. Tom Brown of The Capital has also adjusted menus, describing a cohort of diners as health-conscious, budget-aware and time-poor.

When smaller isn’t always better

Mini versions of food may not hit the mark for everyone. Someone else I spoke to said that eating rich food was a no-no, no matter how small the portion. Even the smallest piece of wagyu beef was something that didn’t appeal and could, in fact, cause nausea and vomiting. ‘Your stomach says no to rich food, and it lets you know before you even order.’

Many at the top end of the business are not currently worried about the effects of the drug, but if they become more widely available and affordable, then perhaps it’s the middle market and takeaways that will feel the most impact.

Food has supersized over the last 20 years, so a bit of shrinkage is due. A plate-sized pizza with excellent toppings is an improvement on a vast one with nothing to say for itself in the way of flavour. The public will need to be educated on a new idea of ‘value for money’: good quality food that is good for you, rather than sheer quantity.

How to eat out on GLP-1s

If eating out is still something you enjoy, then you can, just plan it well. You’ll know whether one larger meal in a day or several smaller ones will be a more comfortable experience.

A friend who (along with her husband) has been ‘on the pen’ shares four key tips:

• Eat early. 'I was always an early eater and now would want a table no later than 7.30pm, which seems to be the most sought-after time when you look on booking apps.'
• Pick wisely. 'When first jabbing, we would share a main course or just have a starter and one glass of wine. Later, we’d have one course each. Good quality meat or fish beautifully cooked with herbs or spices (but no rich sauces) and vegetables. I simply could not eat many potatoes or stodgy carbs.'
• Eat what’s good. 'I would have a piece of good quality bread instead of a starter and possibly a sorbet or a fruit pudding. Rich, overly sweet puddings are out.'
• Go for fewer alcoholic drinks. Non-alcoholic cocktails are welcome.

Other users advise a little consideration for others; there is no formal etiquette other than behaving well. Be honest with your dining companions about the size of your appetite and what you can eat. Check menus in advance to see if there’s something that will suit you, rather than finding out there’s nothing when everyone has the menu open and is halfway down their first drink.

Consider the business you are about to visit. If a party of you turn up to a local restaurant that has relied on your table to make enough money to pay the staff that day, and many of you only have a starter and a glass of wine, then you are not being helpful to a small business. Finally, feel absolutely no shame in asking for a doggy bag if you don’t eat everything — everyone wants to avoid food waste.