The customer is always right. So when two patrons at different tables approached Cuba Libre Restaurant & Rum Bar co-founder Barry Gutin the same night to ask him the same question, Gutin listened and knew he would make a big change to the restaurant’s dining options.
But what was that all-important question that could mandate drastic changes to the menu? They asked if they could start offering GLP-1 food options to people taking the medication. Thus, on October 27, 2025, Cuba Libre’s GLP Wonderful Menu was born.
If 2025 is the year of protein and fiber, 2026 will definitely be the year of GLP-1 food menus. Use of drugs such as Ozempic and Munjaro has skyrocketed, with a recent poll by KFF, an independent health information organization, showing that one in eight U.S. adults now uses GLP-1 for weight loss, diabetes, and other health conditions. The American Medical Association (AMA) reports that spending on these drugs increased by more than 500% from 2018 to 2023, from $13.7 billion to $71.7 billion. Whether you’re on drugs or not, there’s no denying that drugs have an impact on everyone’s lives, including your restaurant dining options.
“We’re already seeing early signs across the industry, including promotion of more common high-protein menus, smaller portion sizes, and macro-conscious products,” says Amy Shapiro, RD, RD, dietitian and founder of Real Nutrition. “I don’t think every restaurant will create a labeled ‘GLP-1 menu.’ [but] I think we’ll see more high protein, fiber, plant-friendly, healthy products being served alongside smaller amounts of decadent foods. ”
“Guests taking GLP-1 medications often feel disconnected from traditional meals,” says Cuba Libre’s culinary director Ángel Roque. fashion. “They can’t finish a large portion, and many menus aren’t designed with how their bodies react to food. [the GLP-Wonderful] The menu feels thoughtful and intentional. ”
What makes a menu “GLP-1 friendly”?
It’s not just about feeding people small amounts of food. The best GLP-1 menus, Shapiro says, are those that prioritize nutrients needed during medication. Consume high-quality protein sources (fish, eggs, poultry, lean meats, Greek yogurt, etc.), fiber-rich plants (vegetables, legumes, whole grains, olive oil, avocados, nuts), small or half portions, and limit fried foods, refined carbohydrates, overly rich sauces, and ultra-processed foods.
Cuba Libre’s GLP Wonderful menu consists of five small-batch, high-protein versions of classic dishes, such as pollo asado and salmon a la plancha. Developed under the guidance of board-certified internist and obesity expert Charlie Seltzer, MD, these options are designed to provide GLP-1 users with the perfect balance of authentic Cuban flavor and essential nutrients. “Rather than just shrinking the plates, we reconfigured them,” Roque says. “[We] Balanced macronutrients can be taken in small doses to avoid the nausea and heaviness that many GLP-1 users experience. ”
Top fast food chains also quickly pivoted to take advantage of this moment, launching their own “GLP-1 friendly” food products. In January of this year, Shake Shack introduced the Good Fit Menu. John Karangis, Shake Shack’s executive chef and vice president of culinary innovation, describes it as “approachable options for a variety of lifestyles,” with a focus on protein, portion balance, and customization. For example, the Single Shackburger Lettuce Wrap or Double Veggie Shack Lettuce Wrap will meet your low-carb needs. And if you’re focused on protein, the Double Smoke Shack in Lettuce Wrap and Double Avocado Bacon Burger Lettuce Wrap each contain just over 50 grams (g) of protein.
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