CLEVELAND, Ohio –As GLP-1 medications such as Ozempic and Wegovy become more common, they’re reshaping not only how people eat at home but also how they order at restaurants.
A new study commissioned by the Ohio Restaurant & Hospitality Alliance found that while people taking the appetite-suppressing medications are spending less on restaurant meals and ordering fewer alcoholic drinks and desserts, they still value dining out as a social experience. The findings suggest restaurants may need to adapt with smaller portions, shareable dishes and menu items that better align with diners’ nutritional goals.
The study, conducted by Ohio State Extension from February through March 2026, surveyed 923 current, former users and non-users of GLP-1 medications across the United States, including consumers in the Midwest. It also gathered feedback from Ohio restaurant operators.
Among consumers surveyed, 66% of current and former GLP-1 users said they reduced restaurant spending after starting the medication. The biggest decline in spending occurred during the first year of use.
The medications, which suppress appetite and are often prescribed for diabetes and weight loss, also appear to be changing what people order. Nearly half (46%) of GLP-1 users said they no longer order alcohol with meals, while desserts and sugar-sweetened beverages are among the items they skip most often.
“The medications are also changing portion preferences. Rather than ordering large entrees, 47% of GLP-1 users said they are more likely to order an appetizer or side to share, signaling growing demand for lighter meals and shareable plates.
The survey also found that health-conscious menu options could influence where people choose to dine. Sixty percent of GLP-1 users said they are more likely to visit restaurants that offer menu choices supporting their dietary goals. Meanwhile, 38% said they would dine out more often if more restaurants provided options tailored to their needs.
Despite eating less, respondents said restaurants remain an important place to gather with friends and family. Among GLP-1 users, a restaurant’s social atmosphere ranked as the most important factor when deciding where to eat.
“GLP-1 medications are changing the way people eat, but not why they love restaurants,” said Andy Piccolantonio, chief growth officer for the Ohio Restaurant & Hospitality Alliance. “The opportunity for our industry is to understand these shifts, adapt and give guests more ways to keep enjoying the restaurant and hospitality experience.”
Ohio restaurant operators say they are already seeing changes.
According to the survey, 41% of operators attributed at least some decline in food and alcohol sales to increased GLP-1 use. About 40% reported more requests for smaller portions or split entrees, while 21% said customers have directly discussed how the medications affect their dining habits.
Even so, only 9% of restaurants surveyed currently identify menu items that are considered GLP-1-friendly.
“The findings suggest that restaurants may be able to maintain guest traffic and revenue by offering greater flexibility through portion sizes, shareable dishes and clearly identified menu options,” said Dr. Brian Roe, Van Buren Professor in Ohio State University’s Department of Agricultural, Environmental and Development Economics and the study’s lead researcher. “Consumers taking GLP-1 medications still value the social experience of dining out, but they are making different choices once they arrive.”
With nearly one in four American households now reporting at least one member using a GLP-1 medication, according to ORHA, the organization said restaurants that adapt to evolving consumer preferences may be better positioned to retain customers as eating habits continue to change.
Dining and Cooking