McDonald's is testing changes to its mcdonald's menu as it adapts to customers arriving with smaller appetites after using GLP-1 medications, the company said.
As reported by Gallup, about 12.4% of US adults now use GLP-1 drugs, roughly double the rate from eighteen months earlier, and McDonald's said its sales data shows reduced snacking and smaller portion purchases.
CEO Chris Kempczinski told Crain's Chicago Business that the shift is not a passing trend, and the chain is experimenting with items that deliver more protein and fewer refined carbohydrates and added sugars.
Test items include grilled chicken strips as a potential permanent swap for breaded versions, quarter-pound beef patties wrapped in lettuce, seasoned cauliflower in tortillas, and compact, protein-packed burgers meant to offer Big Mac taste without a bun, McDonald's said.
Former McDonald's chef Mike Haracz described the approach as designed to convert customers who might otherwise skip visits, saying the new line will encourage purchase intent among GLP-1 users.
Competing chains have already adjusted menus, with Shake Shack removing buns on some burgers, Chipotle promoting high-protein bowls, and Starbucks offering customizable drinks with less syrup, the company noted.
Packaged food makers have also responded, with General Mills reducing single-serve cereal sizes, and Conagra labeling select Healthy Choice meals as GLP-1 Friendly, signaling demand for products tailored to smaller appetites.
Industry Impact Investors And Operations
Industry analysts and Simply Wall St say McDonald's is also pushing product development in beverages and chicken while planning substantial restaurant growth, and investors should watch traffic and average check trends.
Simply Wall St flagged risks that GLP-1 driven calorie reductions could reduce order sizes and visit frequency if smaller portions fail to keep customers engaged, and that expanded beverage and chicken ranges add execution demands for franchisees.
Jill McDonald noted the chain already has items perceived as higher in protein, citing legacy offerings that could be repositioned, while market researchers say competition now centers on nutritional density and customization rather than portion size alone.
Independent restaurants such as Cuba Libre reworked core dishes with more protein and less starch, and co-founder Barry Gutin said lighter portions now account for about a quarter of certain orders, showing menu edits can preserve flavor while matching new appetites.
