The rapid adoption of GLP-1 medications is changing how many consumers approach dining out, influencing portion preferences, menu navigation, and perceptions of value. This session examines what these shifts mean for restaurant operators and how menu engineering principles can be adapted in response. Drawing on consumer behavior and operations  insights, the session highlights practical menu strategies, from portioning and pricing to menu structure and product mix, that help operators align with evolving diner behavior while protecting profitability and guest satisfaction.