Business Travel

Conference catering, client dinners, and hotel food.

You're eating at times you didn't choose, at restaurants you didn't pick, in front of people you are trying to impress. Conference catering is almost universally terrible. Pack accordingly.

What to order where

Hotel restaurant (breakfast)

Scrambled eggs or omelet, smoked salmon if available, Greek yogurt, black coffee. Skip the pastries and juice.

Hotel breakfast is your best opportunity of the day. Load up on protein here.

Conference catering

Eat the protein (turkey, chicken, deli meat) and any vegetables. Skip the bread, pasta salad, and dessert. Supplement with your protein bar.

Conference catering is designed for convenience, not nutrition. Have a backup and manage expectations.

Client dinner at a steakhouse

Petite filet or sirloin, vegetable side, one glass of wine if the table is drinking.

This is the easiest client dinner scenario. Steakhouses are naturally GLP-1 friendly and the order is completely unremarkable.

Client dinner at an Italian restaurant

Grilled fish or chicken, ask to hold the bread, side salad, sparkling water or wine.

Ask about the salmon or branzino. Italian restaurants usually do these well and they are naturally protein-forward.

Room service

Grilled chicken or fish, steamed vegetables, still water.

Room service is underrated for GLP-1 travel. You control the order, the timing, and you can eat at your actual pace.

How to handle it

→Pack protein bars for the conference. RXBAR, Quest, or similar in your bag. Conference catering will be sandwiches and cookies.

→Hotel breakfast is your best meal of the day: eggs, smoked salmon, Greek yogurt, fresh fruit. Eat a real breakfast.

→For client dinners, you control less but you can still order strategically. Grilled protein and a vegetable side is achievable anywhere.

→Skip the conference happy hour food. Alcohol hits harder on GLP-1 and fried appetizers will not help.

→If a client picks the restaurant, look it up before you go. Five minutes of research saves a stressful moment at the table.

→You do not have to explain your order to clients. Ordering grilled fish at a steakhouse or a salad at an Italian restaurant is completely unremarkable.

→Drink water prominently. It gives you something to do with your hands and slows down the wine pours.

→Room service is underrated. You control the order, the timing, and you can eat at your actual pace.

You never have to explain your order. Grilled fish and sparkling water is a perfectly normal professional order. If someone pushes you: "I'm good with this, thanks" is enough.

New to GLP-1?

In your first few months, business travel is genuinely harder. Control what you can: eat a real hotel breakfast, pack protein bars for the conference, and give yourself permission to keep client dinners simple. Room service is underrated.