Webinar/Podcast
GLP-1s and the Restaurant Industry:
Understanding Consumer Shifts and Emerging Opportunities
55 Min Watch
GLP-1 medications are reshaping how millions of Americans approach food, health, and dining. As adoption continues to grow, restaurant operators are asking an important question: What does this mean for our industry?
Join the National Restaurant Association for an exclusive discussion of the Association's latest consumer research on GLP-1 users and their dining behaviors. Led by Chief Economist Dr. Chad Moutray and Laura Abshire, Senior Director of Food and Supply Chain Policy, and Maggie Gentile, Partner at Food and Nutrition Policy for Food Directions, this webinar will explore what the data reveals about changing consumer habits, evolving menu preferences, and the opportunities restaurants have to meet diners where they are. Association research found that while GLP-1 users may adjust how they order, restaurants remain an important part of their lifestyles, creating new opportunities for operators to innovate and connect with guests.
The conversation will examine key findings around frequency of restaurant visits, desire for portion flexibility, interest in protein-rich and health-conscious menu options, and the growing importance of communicating nutritional options effectively. Participants will also hear perspectives on broader consumer wellness trends and what they could mean for restaurant operators in the months and years ahead.
Whether you're an operator, supplier, state association executive, or industry stakeholder, this session will provide valuable insights to help you better understand the evolving consumer landscape and prepare for future opportunities.
**Please note: After this webinar takes place, it will be available for on-demand viewing. Please register even if you cannot attend the live presentation. You will receive a link to the on-demand presentation where you can watch at your leisure.
Key Takeaways
Participants will learn:
- What the research shows: An overview of the Association's latest findings on GLP-1 adoption and its impact on restaurant dining behaviors.
- How consumer preferences are evolving: Insights into shifts toward smaller portions, higher-protein offerings, greater customization, and health-focused menu choices.
- Why restaurants remain relevant: Understanding why GLP-1 users continue to engage with restaurants at high levels despite changes in eating habits.
- Opportunities for operators: Strategies for menu development that align with emerging consumer preferences.
What's next for the industry: A discussion of long-term implications for restaurants as GLP-1 use becomes more widespread and consumer expectations continue to evolve.
Register to Watch Recorded Webinar Here
About the Presenters:
Chad Moutray
Senior VP, Research & Chief Economist,
National Restaurant Association
Chad Moutray is Senior Vice President of Research & Chief Economist at the National Restaurant Association. He provides thought leadership and data and analysis to business leaders in the restaurant and hospitality industry. He also serves as a subject matter expert on economic issues, commenting on conditions affecting the restaurant industry via professional presentations and media interviews. He has appeared on various news outlets, including CNN, CNBC, and NBC’s Today Show.
Before joining the Association, Dr. Moutray served as Chief Economist at the National Association of Manufacturers, and as Director for the Center for Manufacturing Research at the Manufacturing Institute. He was Chief Economist & Director of Economic Research for the Office of Advocacy at the U.S. Small Business Administration, and Dean of the School of Business Administration at Robert Morris College in Chicago.
Today, Moutray also serves as an adjunct professor of applied econometrics at George Washington University. He holds a Ph.D. in economics from Southern Illinois University at Carbondale and bachelor’s and master’s degrees in economics from Eastern Illinois University.
Laura Abshire
Senior Director, Food & Supply Chain Policy,
National Restaurant Association
