McDonald’s Enhances Menu for Weight Loss Drug Users
This week, McDonald’s announced plans to assist customers using weight loss medications by focusing on protein-rich offerings.
During an earnings call on Wednesday, CEO Chris Kempczinski mentioned that the fast-food giant is exploring a high-protein menu tailored for users of GLP-1 drugs, although he didn’t provide specifics about the launch timeline.
That silence didn’t stop experts from speculating on possible new items. Mike Haratz, a former corporate chef at McDonald’s, suggested that a menu with lower carbs and higher protein would attract GLP-1 users. He believes this could lead to an increased willingness to purchase such items.
Potential new offerings might feature grilled chicken strips, cauliflower tortillas instead of traditional wheat or corn, and smaller burgers wrapped in lettuce, similar to options available at Shake Shack. Amy Goodson, a registered dietitian from the Dallas-Fort Worth area, highlighted these possibilities, noting the importance of higher protein intake for those on weight loss medications to prevent muscle loss.
On existing menus, McDonald’s already has several protein-rich options, including snack wraps and sausage biscuit sandwiches, as mentioned by Vice President Jill McDonald during the call.
There are opportunities to further boost protein content. For instance, a Sausage McMuffin with egg has around 27 grams of protein, while a double cheeseburger contains about 32 grams. Customers can even customize their orders by adding extra eggs or patties for an additional protein boost.
“Many customers might not realize they can request extra protein with nearly any sandwich,” noted one franchisee.
Kempczinski believes that GLP-1 adoption will likely continue to rise, observing shifts in consumer behavior as more people adopt these medications.
He pointed out that people are snacking less, altering their drink choices, and opting for fewer sugary beverages. These observed trends will heavily influence McDonald’s future experiments and menu modifications.
The company is keen on adapting based on customer feedback regarding these changes.
Interestingly, a recent Gallup poll indicated that the proportion of Americans using drugs like Ozempic and Wegovy for weight loss has surged to 12.4%—more than double in just a year and a half.
These medications are well-known for suppressing appetite, posing challenges not just for fast food chains but also for the alcohol industry.
According to a Morgan Stanley survey, users of GLP-1 drugs reported a 77% decrease in visits to fast food restaurants and a 74% decline in pizza consumption over the previous year. Alcohol consumption also plummeted by 62%, with 22% of respondents saying they’ve stopped drinking altogether.
A McDonald’s franchise owner remarked that the business aligns well with the increase in GLP-1 use and doesn’t seem overly concerned about losing these consumers.
For context, three chicken strips provide around 30 grams of protein, while a Double Quarter Pounder has over 50 grams per serving.
McDonald’s isn’t alone in catering to the growing market of weight loss drug users. Chipotle recently introduced a GLP-1-friendly menu featuring a protein-rich bowl, a double high-protein burrito, and a low-calorie salad. These include small chicken or steak bowls designed as meal supplements or snacks.
Shake Shack also debuted a “Good Fit Menu,” offering burgers wrapped in lettuce instead of buns, while Starbucks has added protein cold foam and lattes to its permanent offerings.
In light of shifting consumer preferences, major food companies, including Kraft Heinz and Walmart, are making commitments to remove artificial colors from their products, responding to the broader trend toward healthier options.
