What’s hot in 2025? Report cites ease, innovation and flavor!

Sustainability, health and wellness, and creative, flavorful cuisines–especially from Southeast Asia—will be HOT, HOT, HOT next year, chefs say.

Research from the National Restaurant Association’s 2025 What’s Hot Culinary Forecast indicates that a shift toward individual wellness and planet health is taking place. As a result, says Dr. Chad Moutray, vice president of Research and Knowledge, customers are looking to combine sustainable choices with exciting flavor profiles as well as value.

“It’s clear diners are craving unique and distinct flavors, but they also want comfort, responsibility, and affordability mixed in, too,” he notes. “As such, restaurants are offering more locally sourced options, along with innovative menu items. And, as far as more adventurous consumer palates are concerned, the popularity of global cuisines—especially Southeast Asian flavors—speaks to the added depth wanted during the dining experience.”

Overall food and menu trends in 2025

The report, based on responses from nearly 300 U.S. industry professionals, highlights the top trends expected to shape the culinary landscape over the coming year.

Here are the Top 10 overall food and menu trends, according to this year’s Culinary Forecast:

1. Sustainability and Local Sourcing. Diners support environmental responsibility, and local sourcing can reduce the carbon footprint since those items aren't transported from long distances.
2. Cold Brew. Industry professionals say customers are looking for beverages that are smooth, refreshing and energizing at the same time.
3. Korean Cuisine. Spicy, tangy and umami-rich, this food satisfies adventurous palates and the desire for bold flavor.
4. Hot Honey. This sweet, spicy condiment turns up the heat on everything, from pizza to fried chicken to ice cream.
5. Vietnamese Cuisine. Light, and packed with fresh flavors, health-conscious diners seeking balanced, flavorful meals are big fans of this food.
6. Hyper-Local Beer & Wine. These alcohol beverages reflect authentic flavors tied to the region in which they’re created, typically contain locally sourced ingredients, and allow consumers to support the small, community businesses that produce them.
7. Fermented/Pickled Foods. These items, such as kimchi and pickled veggies, are zesty, spicy and flavorful. They feature healthful benefits, are good for gut health, reducing inflammation, and bolstering the immune system.  
8. Wellness Drinks. Also known as functional beverages, they’re popular because they offer health benefits beyond hydration and are often packed with ingredients such as vitamins and probiotics.
9. Creative Spritzes. These libations are easy to drink, not too sweet, or overwhelming. They’re also lower in alcohol content.
10. Value Deals. These items often appeal to price-sensitive customers who might not otherwise visit a restaurant too frequently. When they know good food at good prices is available to them, they’ll be more likely to return.

The report also explored several macro trends that industry professionals and consumers say will be top of mind throughout 2025. Besides sustainability/local sourcing and value deals/propositions, other considerations are smaller or streamlined menus, healthy kids’ items, pop-up restaurants, LTOs, alcohol- and food-related flights, and pre-cooked convenience proteins.

Macro trends changing the industry

Artificial Intelligence integration and individual serving packs of food items round out the list of macro trends, which focus on speed of service in a tight labor environment, as well as menu creativity. 

“Macro trends reflect the bigger-picture concerns of today’s consumers,” Moutray says. “They extend beyond what’s on the plate to convenience, creativity, and efficiency. As the industry continues to tackle labor challenges and changing consumer values, operators are having to innovate with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year’s forecast is celebrating novelty and nostalgia, as familiar favorites and globally inspired flavors appear poised to highlight modern twists that will make dining out a memorable experience.”

Learn more about the National Restaurant Association’s 2025 What’s Hot Culinary Forecast here