GLP-1 medications have quickly moved into the mainstream. It’s hard to miss the commercials, or the conversations about how they’re changing eating habits. But they’re only part of a broader shift. Interest in protein-forward menu options continues to grow, while many guests are looking for smaller portions, leaner proteins, higher-fiber choices and foods made with simple, recognizable ingredients.
When reviewing your menu, here are four considerations to keep in mind: protein, portion size, choice and flavor.
Add Protein in More than One Way
Protein isn’t going anywhere. Guests are paying more attention to it than ever before, and restaurants are responding with a wide range of protein-forward menu options, calling out protein directly on menus.
But adding protein doesn’t have to mean simply putting more meat in the center of the plate. Greek yogurt, eggs, beans and cheese can add protein to existing dishes. Chicken or turkey sausage can work in a breakfast sandwich, wrap or salad, while chicken meatballs work in appetizers, global handhelds, flatbreads, and other applications.
Jones All Natural Chicken and Turkey Sausage give operators another way to add protein while providing a leaner alternative to traditional pork sausage. A 1.5 oz. Chicken Sausage Patty provides 7 grams of protein, while a 1.5 oz. Turkey Sausage Patty provides 8 grams. Nutrition facts about all Jones products, including protein information, are available on our website.
Rethink the One-Size-Fits-All Portion
More food isn’t always more value. As appetites and eating habits evolve, guests may increasingly appreciate the ability to choose how much they want to eat. For example, Datassential found that 30% of GLP-1 users purchased less food while taking the medications. 1
Offering smaller portions doesn’t necessarily mean new menu items. Operators can offer half sizes, expand side dish options or make more items à la carte. Jones sausage, ham, and bacon are available in a variety of sizes and formats, giving operators flexibility to create different portion sizes without adding unnecessary waste or labor.
According to Bridget McCall, Jones Head of Growth and Business Development and a professionally trained chef, smaller portions can still deliver plenty of impact.
“Layer Canadian Bacon into a lettuce wrap, slice sausage over a cauliflower hash, or build a snack-sized charcuterie board anchored by protein. I call it small format, big impact.”
Give Guests More Choice
One thing is for sure: not every guest is looking for the same thing. One may want a full stack of pancakes and real maple syrup. Another may prefer chicken sausage with eggs and fruit. The goal isn’t to decide for guests. It’s to give them choices.
Interestingly, demand for menus specifically designed around GLP-1 medications appears to be declining. Datassential found that 33% of consumers are interested in special foodservice dishes or menus designed for GLP-1 users, down from 49% in 2025.¹
That may be the bigger opportunity: operators don’t necessarily need a “GLP-1 menu,” but they do need options that appeal to a broader range of guest preferences, including protein-forward choices.
Never Sacrifice Flavor
Protein, portion size, and choice may be influencing today’s menus, but none of them matter much if the food doesn’t taste good.
A leaner protein needs to deliver flavor. A smaller portion still needs to feel worth ordering. And a choice that better fits a guest’s preferences shouldn’t feel like a compromise.
“As chefs, it’s our job to make sure that no matter what’s happening at the table, the food is still the best part of the experience,” McCall said. “Guests want bold flavor in a smarter format. Give them a grain bowl with crispy Canadian bacon, a sharp mustard vinaigrette and pickled vegetables, and they’ll order it every time. When a guest is only eating a few bites, every single one must count.”
More Options, Not a Different Menu
GLP-1 medications and other food trends will continue to change how people eat. Operators don’t have to predict exactly where every trend is headed. Instead, they can build menus that provide flexibility: flavorful proteins, different portion sizes, more choices and ingredients versatile enough to work throughout the day.
Visit the Menu Ideas section for more protein-forward menu ideas. For even more inspiration, follow us on Instagram.
Sources:
¹ Datassential, GLP-1 Check-in, Hotshot Report, April 2026.
FAQs: What Guests Want
What are some protein-forward menu options for foodservice operators?
Eggs, Greek yogurt, cottage cheese, and meats such as chicken sausage, turkey sausage, ham, Canadian bacon and chicken meatballs can help operators add protein across dayparts. Jones Chicken and Turkey Sausage, Chicken Meatballs, Canadian Bacon, and Ham can be used in breakfast sandwiches, bowls, wraps, salads and many other menu items throughout the day.
How much protein is in Jones Dairy Farm products?
Protein varies by product and serving size. Jones All Natural Sausage provide 4 to 8 grams of protein per link or patty. Each 0.5 oz. Chicken Meatball provides 2 grams. A three-slice serving of Jones Canadian Bacon provides 10 grams of protein, while a two-slice serving of Breakfast Ham provides 8 grams. Nutrition facts about specific products, including protein information, are available on our website.
How can foodservice operators offer more flexible portion sizes?
Operators can offer proteins and sides à la carte, half-size portions, smaller bowls or sandwiches, or different protein choices. Jones products available in a variety of sizes and formats can also make it easier to provide portion-size flexibility without adding waste or labor.
Do foodservice operators need special menu items for guests taking GLP-1 medications?
Not necessarily. Recent research shows declining interest in special foodservice dishes and menus specifically designed for GLP-1 users. Instead, operators can respond to changing eating habits by providing protein-forward choices, portion size flexibility and menu variety that appeal to a broader range of guest preferences.¹
