A new report from Lightspeed indicates that more than a quarter of British diners want restaurants to offer smaller portions to help tackle obesity, with over a third demanding clear calorie labeling on menus. The study highlights a growing trend as weight-loss medications become more prevalent, prompting a shift in customer expectations.
Demand for 'Fat Jab Menus'
According to the Lightspeed study, people are calling for “fat jab menus” — special dishes designed for customers using weight-loss drugs. Liam Crooks, Managing Director of EMEA Hospitality at Lightspeed, stated: “Brits clearly aren't looking to give up eating out, but they are becoming more conscious about what and how much they're ordering. As weight-loss medications reportedly become more widely used, we're starting to see a shift in what some customers want from the restaurant experience.”
Early Adopters: High-End and Supermarket Options
Celebrity-favourite Otto’s in central London has already launched what is considered the UK’s first “fat jab” menu. The French restaurant offers a £350 six-course “small appetite” menu featuring caviar, scallops, lobster, foie gras, truffles, veal, Bresse chicken, and a coconut milk dessert. Founder Otto Tepasse explained that the idea came after a regular customer complained about oversized portions.
Supermarkets are also adapting. Co-op introduced a “Good Fuel” range with smaller, protein-rich dishes such as chicken curry, teriyaki noodles, chicken pasta, and a vegetarian grains pot, priced from £3.50. M&S and Morrisons have launched similar lines targeting shoppers seeking lower-calorie, nutrient-dense meals in smaller portions.
Impact of Weight-Loss Drugs
Over 1.5 million people in the UK are now believed to be using weight-loss medications, which work by reducing appetite and making individuals feel fuller for longer. This makes traditional restaurant portions difficult to finish. Hospitality experts predict the trend will reshape menus, with more diners seeking lighter dishes, smaller plates, and clearer nutritional information.
Despite these changes, the research suggests Brits are not abandoning dining out. Instead, they want restaurants to offer greater flexibility to accommodate weight-loss goals, health needs, or reduced appetites. Crooks added: “This isn't about completely reinventing menus, it's about offering greater flexibility, whether that's smaller portions, clearer calorie information or more choice for diners with different needs and appetites.”
