SMALL PLATES Big Impact
A GUIDE TO GLP-1 FRIENDLY MENUS
Did you know?
Almost 7% of the UK population1 are using or have used GLP-1 medication – that’s more than DOUBLE the 3.1% of people said to be following a vegan diet.2 The picture in Ireland is very similar, with 5% of people said to be taking the medication 3
hat’s more, a further 8% of adults have considered or are considering using the medication.4 Together, that equates to an estimated 8.25 million people in the UK turning to weight loss medication.
These figures are quite staggering and cannot be ignored in these challenging times. If you have vegan options on your menu, why wouldn’t you also ensure that your offering is suitable for the significant number of customers whose requirements are not on the whole currently being catered for? In fact, research shows that 41% of GLP-1 users visit restaurants less often, with 47% also saying that they visit coffee shops and sandwich bars less often5
Now, imagine if your menu clearly catered for your GLP-1 using customers, making their dining out experience easy and worthwhile. With 39%6 of UK adults being put off weight loss medication due to it being injected, imagine the impact that incoming oral solutions will have on the number of customers who eventually choose to go down this route, making now the prime time to act.
1 - Q1 2026 IGD Futures: GLP-1 Insight Programme
2 - 2025, Finder
3 - 2026 Sunday Independent/Ireland Thinks poll
4 - Q1 2026 IGD Futures: GLP-1 Insight Programme
5 - Q1 2026 IGD Futures: GLP-1 Insight Programme
6 - Q1 2026 IGD Futures: GLP-1 Insight Programme
7 - Arlo Pro X VYPR Bespoke Consumer Research, November 2025
BUDDHA BOWL SALAD
Small Plates, Big Impact
GLP-1 medication changes eating habits in a number of ways, with users naturally eating less impulsively, consuming smaller portions, and having a lower desire for sugary, greasy or very rich foods. In fact, large or high-fat meals can have adverse physical effects, meaning that people are likely to steer clear of these types of dishes altogether.
Traditional menus can be challenging for GLP-1 users, who often need smaller, nutritionally balanced portions. Small plates offer an ideal solution, allowing restaurants to cater to GLP-1 users without alienating other diners. In an increasingly health-conscious world, consumers are already more discerning about the nutritional balance of dishes, so menu adaptations would not just be solely for those on GLP-1 medications, but would bring dishes in line with the overall healthy eating trend. A varied small plates menu creates an inclusive social dining experience, where everyone can choose dishes they enjoy while sharing options that appeal to the whole table.
The key is balancing nutrition with variety, giving GLP-1 users an easy and enjoyable reason to dine out while creating a social experience that keeps customers coming back.
Did you know?
75% of GLP-1 users are interested in seeing restaurants offer smaller portions specifically aimed at them.7
Across the Sectors
These principles extend beyond hospitality into care and education, where nutrition and portion size are equally critical.
• In care settings, older adults often have reduced appetites, making it essential to deliver smaller, nutrient-dense meals that support strength, immunity, and overall wellbeing.
• Children and young people require balanced nutrition to fuel growth, concentration, and long-term health.
• University and college students are increasingly making more health-conscious choices, with demand for protein-led items. Whilst this demographic is not taking up GLP-1 medications in the main, curiosity is growing amongst this age group.
For help, advice or further information on anything covered in this guide simply contact our team.
Contact: 01698 727777
www.dunnsfoodanddrinks.co.uk
The Balanced
Plate
A balanced small plates menu should deliver high nutritional value in a compact, satisfying and appealing format. The goal is to create dishes that feel complete, energising and enjoyable without being overwhelming.
GLP-1 medications can affect users in different ways, but this is a general guide to sensible nutritional balance with easy-to-digest ingredients to consider when designing dishes.
FIBRE
Fibre is highly important for GLP-1 users as constipation and digestive slowdown are among the most commonly reported side effects of the medication. Aside from this, there is an overall focus on increasing fibre intake, with up to 96% of UK adults reportedly failing to meet fibre recommendations1. Its benefits include aiding fullness, digestion, and blood sugar control. Aim for a variety of colours to provide essential vitamins, minerals and visual appeal.
1 - https://foodfoundation.org.uk/news/uk-still-failing-meet-basic-dietary-guidelines
2 - Arlo Pro X VYPR Bespoke Consumer Research, November 2025
Country Range Chick Peas
PROTEIN
Protein reserves muscle, increases satiety and stabilises blood sugar. Select lean cuts of meat and add legumes and pulses to vegetarian dishes. Proteinforward dishes should make up a good portion of a small plates menu.
Frozen vegetables are flash-frozen within hours of harvest to lock in nutrients and are an excellent cost-effective source of fibre. (LEAN CUTS) (SUCH AS LENTILS, CHICK PEAS AND BEANS) (KEEP SKIN ON APPLES AND PEARS)
Country Range Extra Virgin Olive Oil
FATS
Healthy fats enhance flavour and are key for nutrient absorption and metabolic health. They can also slow digestion and support hormones. Whilst avoiding very high fat dishes, it is important to include healthier fats such as the following:
Did you know?
54% of GLP-1 users said that high protein was the most important factor in a meal, followed by 46% who said low calorie menu items mattered most2
You can offer a complete solution in one dish or design a menu which includes small dishes that serve different purposes. For example, protein plates, a selection of healthy sides containing complex carbohydrates and fibre-rich vegetables and optional sauces and dressings, allowing customers to customise their meal based on their requirements.
WHOLEGRAIN RICE WITH ROASTED VEGETABLES (SUCH AS SWEET POTATOES, SQUASH AND POTATOES)
CARBOHYDRATES
Whilst carbs can sometimes get a bad press they are a key factor in a balanced nutrient-dense plate. The key here is selecting complex, wholegrain carbohydrates and controlling portion size.
AS SALMON, SARDINES AND MACKEREL)
A well-designed menu will appeal to all diners, whilst making the experience easy and enjoyable for GLP-1 users, without them feeling singled out. Try including a small plates selection and customisable dishes to enable customers to take more control over their choices.
SMALL PLATES
A balanced selection of small plates gives customers the choice to customise their own meal. Presentation and quality are key factors in ensuring perceived value for money.
Easy upsell add-ons increase overall spend whilst giving customers more choice.
BOWLS
Bowls are increasingly popular and are a great way to offer a fully customisable meal, with transparent ingredients, pricing and plenty of upsell opportunities.
planning Menu Me
Offers that encourage multiple small plates increase spend whilst giving customers perceived value.
CHOICE PLATES
(Smaller dishes, m , , y ur own)
L e m o n , h e r b s W a r m , s m o k y s e a s o n n g
BUILD YOUR OWN BOWLS (Simple, balanced, and built how you like it)
Base + protein + 3 toppings + dressing
Offer half portions of popular lunch items.
SANDWICHES AND SOUPS (Simple favourites freshly made)
Sandwiches
C h i c
Soups
ADD ON SIDES
INCREASE PROFITS, REDUCE WASTE
Smaller portions do not automatically equate to lower spend, in fact by aligning portion options with evolving dining habits, businesses can reduce food waste while supporting stronger profit margins. A well-designed menu which focuses on quality, flavour, nutrition and giving customers an easy way to customise their experience can result in higher spend and increased visits.
Did you know?
GLP-1 medications can affect people in different ways with some ingredients having adverse effects on some but not others. This is another good reason to make dishes customisable and keep things like sauces and dressings optional.
MAIN DISHES
(Familiar favourites, your way)
G r i l l e d v e g h u m m u s t o a s t e d b u
DESSERTS (Something sweet, however you fancy it) DRINKS (Something to sip, whatever the mood)
SIMPLE SWAPS
On classic menu items add the option to switch to healthier sides or swap burger buns to lettuce wraps. Offer sauces on the side.
DRINKS
30% of GLP-1 users drink less alcohol1 and with more consumers looking for low and no alcohol options overall, having a varied and appealing alcohol free drinks selection is an important consideration.
+ BreakfastBrunch
Breakfast is emerging as the most disrupted meal of the day, with many GLP-1 users eating just one or two meals a day.1
Meanwhile, there has been a shift in dining habits overall, with consumers not conforming to traditional meal times. Therefore, breakfast and brunch menus work well when they’re an all-day offering with a variety of customisable dish formats, offering that all important protein-led energy boost. 1
Build a customisable menu, including the following:
PROTEIN FIRST OPTIONS: poached or scrambled eggs on toast, egg white omelette, and smoked salmon plates.
LIGHT AND NUTRITIOUS BOWLS: porridge with customisable toppings, chia pudding and yoghurt with fruit.
SAVOURY SMALL PLATES: such as avocado on toast, beans on toast or poke bowls.
CUSTOMISABLE COOKED BREAKFAST: giving the customer the flexibility to choose from a list of components to build their own plate.
SMOOTHIES AND PROTEIN SHAKES: seasonal specials and on-trend flavours.
Mexican Baked Eggs
INGREDIENTS
200ml Country Range
Multi-Use Tomato Sauce
1tsp Country Range Crushed Chillies
1tsp Country Range Fajita Seasoning
1tbsp Country Range Olive-Pomace Oil
4 eggs
METHOD
1 red onion, diced
1 green pepper, diced
2 cloves garlic
100ml water Salt Pepper
Mixed Berry Chia Pudding
INGREDIENTS
70g Country Range Frozen Summer Berry Mix (defrosted)
½tbsp Country Range Pure Clear Honey
METHOD
1. Heat the olive-pomace oil in a frying pan.
2. Add the onion, green peppers and garlic and fry until soft.
3. Add the Fajita seasoning, crushed chillies and Multi-Use Tomato Sauce.
4. Add a little water to let down the mix and stir through.
5. Season with salt and pepper to taste.
6. Gently crack in 4 eggs making sure to keep them separate.
7. Cover the pan with a lid and allow the eggs to set in position.
8. Cook for approximately 6 minutes or until the whites have cooked through.
9. Sprinkle crushed chillies to serve or serve separately for the customer to add to taste.
100g chia seeds
400ml milk of your choice
50g Greek yogurt
1. Pour the milk over the chia seeds, stir well and leave for 60 minutes until the chia seeds swell and they have a gelatinous pudding consistency.
2. Stir in the Greek yoghurt and honey.
3. Spoon into a suitable container, top with defrosted summer fruit and a drizzle of honey.
Global brunch dishes can appeal to diners throughout the day.
Small Plates
The key with small plates is to include a variety of flavoursome options that are easy to mix and match whilst providing nutritional balance.
CHICKEN WINGS ROULETTE
A great sharing plate with diners choosing the sauce they want from spicy to mild. The chicken wings are oven baked, making them a lighter option to fried foods.
Chicken, Avocado and Hummus Lettuce Wraps
Lettuce is a light alternative to wraps and fillings can be packed with protein, fibre and flavour.
INGREDIENTS
½tsp Country Range
Dried Mixed Herbs
½tsp Country Range
Smoked Paprika
1tbsp Country Range
Extra Virgin Olive Oil
1 small chicken
1tsp salt
½tsp freshly milled pepper
90g hummus
12 baby gem lettuce leaves
AVOCADO MIX
Pinch Country Range
Crushed Chillies
1 ripe avocado, diced
1 sliced spring onion
Juice of 1 lime
Salt and pepper to taste
METHOD
1. Pre-heat the oven to 200°C / 180°C fan.
2. Rub the chicken with olive oil and season with salt, pepper, paprika and mixed herbs.
3. Roast in the oven for one hour or until the thickest part reaches 70°C.
4. Allow to cool, then pull the chicken and leave it to soak up all the chicken roasting juices. Keep the bones and skin for a homemade bone broth.
5. Dice the avocado and mix with the spring onions and lime juice. Add the chilli flakes and season to taste.
6. To assemble, spoon some avocado into the lettuce leaf, top with roast chicken and a spoonful of hummus.
MEDITERRANEAN WHIPPED
FETA FLAT BREADS
Small flat breads with nutritious and flavoursome toppings are a lighter alternative to pizza
Cannellini Bean Garlic Mash
Dips and crudités are a good small plate option. For those looking for a snack that satisfies, options such as hummus containing protein and fibre rich chick peas are ideal. For more variety, try using other beans and pulses, such as butter beans and cannellini beans.
INGREDIENTS
200g Country Range
Cannellini Beans
20ml Country Range
Extra Virgin Olive Oil
½tsp Country Range
Coriander Seeds, crushed
METHOD
½tsp Country Range
Smoked Paprika
½tsp Country Range
Ground Cumin
1 bulb of garlic
½tsp salt
1 lemon (juice and zest)
1. Cut the top off a bulb of garlic, drizzle with a little olive oil, season with salt and wrap in tin foil.
2. Roast the garlic in the oven at 180°C for 12 mins then once cool enough to handle squeeze out all the flesh and add to the drained cannellini beans, olive oil, cumin, crushed coriander seeds, and smoked paprika and pulse in a blender.
3. Add the lemon juice, lemon zest and season with salt.
Bowls
Offering a range of bowl options on your menu is a great way to give diners choice and to balance protein, fibre and carbohydrates.
The flexibility of this type of dish means it works across a range of operator types, from grab-andgo to restaurant dining.
Other simple menu adaptations for different operator types:
INDEPENDENT RESTAURANTS: add flexibility to menus with healthy side options and portion variety across dayparts.
PUBS: adapt classic dishes by adding choice such as swapping chips to vegetables and offering bunless burgers.
CAFÉS & COFFEE SHOPS: add protein drinks, mini portions and lighter breakfast and brunch options.
QSR OPERATORS: include protein-led items and half portions of wraps and sandwiches.
TRAVEL & WORKPLACE CATERING: include high protein grab and go options and half portions.
Greek Chicken Bowl
Turkey Ramen Soup
Ramen is a great menu option, especially if you include customisable toppings. This recipe can be easily customised with a range of protein, vegetable and noodle options.
INGREDIENTS
200g Signature by Country Range Cooked Turkey Slices
1tsp Country Range
Sesame Seeds
80g Country Range Medium
Egg Noodles, cooked
1tsp Country Range
Crushed Chillies
4 spring onions, sliced
50g mangetout
8 Shitake mushrooms
2 soft boiled eggs
2 pack choi
50g baby corn
50g tender stem broccoli
4 crushed cloves of garlic
1tbsp ginger, grated
500ml chicken stock
50ml soy sauce
1tbsp miso paste
METHOD
1. Make a broth with the ginger, garlic, soy sauce, chilli flakes, miso paste and chicken stock.
2. Arrange the cooked noodles and vegetables in a bowl and garnish with half a soft boiled egg.
3. Pour over the boiling broth and garnish with sesame seeds.
Courgette and Salmon Tagliatelle
Salmon is a great source of protein and healthy omega-3 fats. Replacing pasta with courgette tagliatelle makes the dish lighter whilst still making it feel satisfying.
INGREDIENTS
INGREDIENTS
1tsp Country Range
Dried Oregano
1tbsp Country Range
Extra Virgin Olive Oil
4 Country Range
Pitted Green Olives
4 Country Range
Pitted Black Olives
1 chicken breast
METHOD
25g diced feta
¼ red onion, sliced
25g diced cucumber
4 halved cherry tomatoes
½ lemon, juice and zest
1 handful mixed leaves
Salt and pepper to taste
Lemon wedge to serve
1. Brush the chicken breast in olive oil, sprinkle with oregano and season with salt and pepper.
2. Roast in a pre-heated oven at 200°C / 180°C fan for 15 minutes and rest for five minutes before slicing.
3. Mix together the feta, olives, tomatoes, cucumber and red onion with olive oil and lemon juice.
4. Place the mixed salad leaves in a bowl, add the feta salad and then add the sliced chicken. Garnish with the lemon wedge.
1 Country Range
Salmon Fillet portion
1tsp Country Range
Blackened Cajun
Seasoning
25g Country Range
Garden Peas
1bsp Country Range
Lemon Juice
METHOD
2tbsp Country Range
Extra Virgin Olive Oil
25g soya beans
2 spring onions
Handful of chopped mint
1 courgette
1. Peel the courgette into ribbons.
2. Add the salt, olive oil and lemon.
3. Add the sliced spring onions, chopped mint, soya beans and peas.
4. Leave to marinate for 10 minutes.
5. Sprinkle the salmon with Cajun seasoning and cook until still pink (about 8 minutes).
6. Serve the courgette mix in a bowl keeping the juices to one side.
7. Flake the salmon on top and then dress with the juices.
+ DessertsDrinks
Desserts can be tricky for those on GLP-1 medications. Mini desserts and sharing boards can tempt customers to indulge in something sweet without committing to anything overfacing. You could also include a couple of lighter options using fruit, yoghurt and small hits of dark chocolate.
Drinks can become a meal in themselves, with protein shakes and smoothies at the forefront of choice. A strong selection can be the draw that brings customers through the door.
INGREDIENTS
25g Country Range
Frozen Raspberries
10g Country Range
Flaked Almonds
METHOD
20ml Country Range
Pure Clear Honey
50g Greek Style
Natural Yogurt
1. In a glass, layer the ingredients as follows: half the Greek yogurt, half the frozen raspberries, half the almonds, half the honey.
2. Repeat step 1 to finish off the layering.
3. The frozen raspberries will soften after about 20 minutes and then they will be perfect to eat. Layered
Summer Fruit Smoothie
INGREDIENTS
75g Country Range
Frozen Summer Berry Mix
15g Country Range
Pure Clear Honey
20g Country Range
Oat Flakes
METHOD
100g natural yogurt
100ml milk of your choice
Optional – add protein powder according to product instructions
1. Place everything, except half of the summer fruit, in a food processor and blitz to form a smoothie.
2. Place in a nice tall glass with a spoon.
3. Place the remaining fruit on top, sprinkle with some oat flakes and give it another spoonful of honey.
4. Serve immediately.
Mini
2
Cinnamon Baked Apples with Greek Yoghurt and Walnuts
INGREDIENTS
½tbsp Country Range
Pure Clear Honey
¼tsp Country Range
Ground Cinnamon
METHOD
40g Country Range Walnut Halves
2 apples
100g Greek yoghurt
10g butter
1. Core and cut both apples into six wedges.
2. Fry the apples in the knob of butter until golden.
3. Add the honey and cinnamon and keep cooking until the apples are soft and golden.
4. Arrange on a plate and serve with a Greek yoghurt dipping pot. Scatter chopped walnuts over the apples and yoghurt and finish with a little dusting of cinnamon.
