2025 F&B Trends: Newstalgia, Stealth Health, and Botanical Beverages

What can you expect to see on menus in 2025? Read on for predictions from industry insiders that include chili crunch, black limes, newstaglia, stealth health, and elevated snacking.

Culinary and Cocktail Trend Forecasts

Kimpton is returning with its annual Culinary + Cocktail Trend Forecast highlighting predictions from its global team of restaurant and beverage talent. From salted egg yolks and chili crunch fusions to mushroom-infused teas and freeze-dried fruit powder garnishes, Kimpton’s in-house experts share the standout ingredients, menu items and techniques that will come to the table in 2025. 

“Kimpton’s in-house culinary and beverage experts are delivering innovative and memorable experiences while keeping a pulse on the ingredients and influences that will set the tone for what’s trending in the kitchen and behind the bar,” said Scott Gingerich, Vice President of Restaurants, Bars & Events, Luxury & Lifestyle Americas, IHG Hotels & Resorts. “Through expansive experiences that inspire our guests paired with the ambiance of the space and the food on the plate, we’re setting new standards for the industry and creating truly spectacular moments for all who enter our restaurants and bars.”

Guests will have the opportunity to experience many of these trends come to life at Kimpton restaurants and bars across the globe. 

2025 Culinary Trends

Ingredients on the Rise

Takes On Tahini

Known for its richer and toastier flavor, black tahini will be featured on menus with versatility ranging from black tahini noodles and black tahini ice cream to tahini lattes and cocktails on the beverage side. 

Chili Crunch Fusions

Chefs will blend ingredients like fennel seeds, peppercorn, oregano and Marcona almonds for new fusions of chili crunch, combining its roots with global flavors to create variation, including Italian styles perfect for topping seafood dishes like crudo and octopus or pizza.

A Twist on Black Limes

Made by blanching fresh limes in brine and sun-drying them, these versatile limes feature a unique combination of intense sweet and sour flavors, and can be enjoyed sliced, whole or ground in dishes like soup, stews or in seasoning for a tangy finish.

Star of the Show: Salted Egg Yolk

This centuries-old ingredient has been a staple in traditional Chinese dishes, offering a umami flavor and saltiness, perfect for items like a creamy pasta or topping a Caesar salad and featured on menus including District at Kimpton Shinjuku Tokyo and Bambara at Kimpton Hotel Monaco Salt Lake City.

Elevated Snacking

Redefining snacking with creative flair and global influence, tapas and shareable boards will evolve in new directions such as Middle Eastern-inspired mezze platters, top photo.

Dishes that Soothe the Seoul

As third generation chefs infuse their cultural roots with new techniques, Korean cuisine will continue to embed itself in American comfort foods with dishes like Kimchi Eggs Benedict that provide a blend of warmth and familiarity. 

Southeast Asia on a Plate

Ingredients, dishes and flavors from this region, particularly Filipino, Burmese and Indonesian cuisine, will inspire menus across the country from breakfast basics to traditional pasta dishes to coffee culture.

Get Smart on Oil

Consumers are turning their attention to the individual qualities and applications of oils. Chefs and home cooks will further explore the dynamic flavors of cooking, salad and finishing oils such as toasted sesame, coconut and avocado oil to bring out the distinct dimensions of each dish.

2025 Cocktail/Beverage Trends

Ingredients on the Rise

Super Juice

Acid correction is a technique that allows bartenders to sustainably mimic flavors not locally available, such as using acid-corrected local citruses in Roatán in the Caribbean to replace lemons in cocktails.

Vegan Clarified and Fermented Milks

From almond milk-based cocktails with bourbon, cinnamon and nutmeg to coconut milk with tequila and amaretto, clarified non-dairy milks will bring a distinct creamy texture to beverages. Fermented milks like Kefir and goat’s milk with clarified lime will further bring to life a one-of-a-kind combination of salty, sour and umami. 

Freeze-Dried Fruit & Veggie Powders

Freeze drying fruits or vegetables enhances both flavor and texture in beverages. This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life. 

Transformative Techniques 

Bartenders are experimenting with the foundations of a cocktail by using techniques like sous vide for prep and serving, forced carbonation for effervescence and clarified citrus to augment beverages before they even reach the mixing stage.

Reimagining the Classics

The top four beverages dominating cocktail menus in 2025:

Classic Martini: Martinis will continue evolving with ingredients like pickle brine, wasabi and seasonal ingredients such as vanilla, amaretto and cinnamon, offering fresh takes on the classic cocktail.

Midori Sour: The lightly-sweetened Japanese melon liquor will make a comeback with an elegant cocktail option packed with a sweet and tangy punch.

Highball Variations: Simple cocktails with minimal, high-quality ingredients will reign supreme in 2025, and a highball is an adaptable solution with options including Japanese whiskey, tequila or gin.

Carajillos: This Latin-American inspired beverage uses espresso and Licor 43 and is the perfect way to cap off a night or get the evening started.

Spiced Fruit Leather Gets Garnished 

Spiced fruit leather made from mangos, strawberries, apricots, peaches and plums, mixed with chili or habanero, offers a beautiful garnish that can enhance the flavor notes of its paired spirit while offering a sustainable way to use leftover or overripe fruit. 

Functional Teas & Coffees

A greater focus on functional uses of tea and coffee will come to light with mushrooms including ashwagandha, reishi and damiana used for their nutritional powers in coffee and adaptogens and teas with intention like herbal for after dinner or green teas for energy.

Cheers to Zero: Embracing Non-Alcohol Culture

The dedication to non-alcohol culture while maintaining the integrity and spirit of the drink will be featured across cocktail menus.

2025 Dining Trends

Embracing Newstalgia

Chefs and mixologists will lean into ‘newstalgia’ by adding playful twists on classic dishes. From pairing comfort foods like corn dogs with elevated toppings, including lobster, truffles or caviar, to incorporating childhood visuals like an edible toy garnish on beverages, restaurant and bar teams will embrace retro like never before.

Sound Immersion

Experts predict a larger focus on infusing auditory and sound immersion into the dining experience to enhance the journey in new ways, from curated playlists with bubbly, upbeat sounds for brunch to relaxed tunes that invite guests to linger longer over dinner and cozier tracks for the winter season.

Fast Food Flavor Report

Fast food brands and restaurants are scratching their heads trying to figure out what flavors are a bonafide trend and which are just a fleeting fad. That’s where the NEXT Flavor Report comes in. 

The culinary and food science-based provider took to the comment section with third certified foodie influencers and dropped a brand new report to get the flavors Gen Z wants on menus next year. Check out some of the insights driven by the social response below: 

Gen Z says ranch is overrated, but there’s a catch.  

When provided with an open-ended question via polling on IG, 21 percent of Gen Zers said ranch was overrated. The flavor was mentioned nearly two times more than the next closest flavor. 

That said, 43 percent of survey respondents told Rubix they want to see more variations of the flavor. Maybe everyone who made potions as a kid with different sauces from the fridge were on to something. 

In response to “What food/beverage do you want to be turned into a sauce,” 1 in 5 Gen Zers replied “Pickle.”

The food and beverage industry is faced with this demand, yet there are very few pickle-flavored sauces actually available in today’s market. Pickles also had a very real moment this year thanks to the viral Chamoy, so time for restaurants to give the people what they want.

Move over “swicy.” “Swalty” has entered the chat.

Gen Z looves a sweet treat. While swicy took the front seat this year, Rubix’s proprietary research found that 5 percent more Gen Z respondents reported having frequent sweet and salty cravings over sweet and spicy. 

Dash from the Past

DoorDash unveiled their annual Dash From The Past 2024 Trends Highlights – packed with fun, unique insights from the year! From eyebrow-raising splurges and quirky simple essentials to cultural events and TikTok trends that pushed consumers to hit “add to cart,” I thought this would be of interest to you and your readers! 

Top Purchases For 2024’s Most Memorable Moments

Serving Looks: After weeks of watching the pros at the US Open, consumers felt inspired to hit the courts themselves. The day of the women’s singles finals on September 7th, tennis racket orders spiked 116 percent as consumers tapped into their inner athlete.

TikTok-To-Table: As soon as August arrived, so did a wave of consumer obsession for social media’s viral “Cucumber Salad” trend. It drove a noticeable spike in orders for cucumbers (177 percent), rice vinegar (180 percent), and sesame seeds (100 percent) on August 8th, following the recipe’s breakout moment. 

Post-Valentine Panic: While Valentine’s Day is filled with gift-gifting, this year saw a surprising trend — forgetful partners scrambling to make up for missed moments. On February 15th, we saw a significant boost in fresh flowers (11,030 percent), premium chocolate (1,678 percent), truffle chocolates (3,294 percent) and perfume (677 percent). 

Most & Least Expensive Orders (spoiler alert: not what you would expect!)

A-Peeling Purchase: This year, we uncovered that a consumer placed a .53 cent order on one single banana. Yes, you read that right! 

Skincare Splurge: We all love a good skincare routine, but probably not as much as the consumer who placed over $4,000 on La Mer Moisturizing Face Cream. 

Stealth Health and More

New research reveals the top trends set to shake up American menus in 2025, with caraflex cabbage and functional plants stealing the spotlight, condiments like hot honey making waves, and food tourism content fueling a craving for authentic global flavors.  

Following a challenging year of traffic slumps in 2024, the industry is set to make a moderate recovery in 2025. Alto-Shaam identified the emerging culinary shifts that are set to move into mainstream influence in menu management nationwide as hope appears on the horizon for the industry.  

Using key data from foodservice insights leader Technomic and exploration of consumer trends, Alto-Shaam’s team of culinary specialists and menu management experts have identified the top five drivers of menu evolution in 2025: 

• Stealth Health & Super Foods 
• Cultivating Global Connections 
• Elevated Dining & Upscaling Ingredients 
• Harmonizing Heat 
• Limited Time Offers (LTOs) 

Stealth Health & Super Foods 

Gen Z is shaking things up, demanding healthier and more sustainable options compared to older generations, including an increase in alcohol-free drink choices. Research has found that growing health awareness has resulted in a focus on fresh and organic ingredients for those who are willing to splash out on premium products.  

Gen Z is shaking things up, demanding healthier and more sustainable options compared to older generations, including an increase in alcohol-free drink choices.

In response, Alto-Shaam’s culinary specialists predict that blended meat and alcohol-free options will spike on menus in the new year. Expect to see functional plants like burdock, angelica, and osha root popping up more frequently, adding a fresh, innovative twist to dishes. Similarly, veggies will increasingly appear at the center of the plate in place of meat, including caraflex cabbage, lion's mane, maitake and oyster mushrooms, as well as avocado stealing the show.  

Cultivating Global Connections 

The rising popularity of food tourism is fueling consumer curiosity to experience authentic flavors from across the globe, with travelers taking to TikTok and Instagram to showcase their culinary adventures. The research suggests that this has driven a growing appetite for authentic cuisine, as evidencedby the rapid rise in the popularity of authentic Asian food way beyond its traditional communities, and the increasing demand for genuine Italian flavors, prepared as they are in Italy. Consumers are not only looking to fully embrace local cuisines, but they also want to understand the cooking skills and techniques used to prepare their meals.  

Alto-Shaam's team recommend that restaurant staff, including chefs, waitresses, waiters, and hosts, share this knowledge with customers to further feed their excitement and encourage social media promotion of their experiences.   

Elevated Dining & Upscaling Ingredients 

Alto-Shaam found that social media is also influencing consumer aspiration levels, driving them to new heights and sparking a surge in luxury dining as foodies chase high-end spots serving top-tier dishes. This includes the desire for high-quality ingredients, as a result of increased awareness and global food knowledge.  

High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales. 

Harmonizing Heat  

A desire for bold and complex sauces and spices has hit America in recent years. This follows a new love of customization, indulgence, and comfort in the US. The study predicts that condiments and spices are set to influence 2025 menus, with popular items including Gochujang, Hot Honey, and Honey Sriracha for those who want to balance some fire with a side of sweetness. Classics revamped or merged, such as honey miso and fermented hot sauce, and incredibly, dishes becoming spices, including pizza spice and pho spice, are also anticipated to meet consumer demand for punchy flavors with an innovative twist. 

Diners are also expected to embrace the full complexity of peppers in 2025, with chiles such as the Goat’s Horn and the Aji Amarillo rising in popularity, offering a fruity-spicy flavor combination.  

Limited time offers (LTOs) 

Eating out has moved from a once a week or special occasion treat to the everyday norm as diners try to keep up with all the dishes at their convenience.  

Increased LTOs will offer diners an affordable opportunity to enjoy eating out, making it more accessible for those who may have previously found inflated prices out of reach. 

According to Technomic, more than half (52 percent) of consumers say the availability of LTOs is important when deciding which restaurant to visit, up from 48 percent in 2021, as consumers become more vigilant with their spending.  With 50 percent of operators launching at least one LTO in the last year, it is highly encouraged this continues in 2025.  

Changing consumer behaviors and therefore customer attraction strategies impact kitchen requirements, and businesses must be able to adapt and react. “With equipment solutions such as multi-cook ovens, chefs can cook multiple food items, using different techniques and temperatures all at once, allowing them to experiment with new trends, without losing workspace or investing in multiple new tools.”   

2024 Liquid Insights

Southern Glazer's Wine & Spirits announced findings from its 2024 Liquid Insights Tour, a coast-to-coast educational initiative focused on exploring the top trends shaping the wine and spirits industry. Building on the company’s 2022 tour, this year’s research included six markets – Tampa, FL; Los Angeles, CA; Austin, TX; Portland, OR; Denver, CO; and New York City, NY – spanning 45 diverse casual dining, polished casual, fine dining, and cocktail bars. 

The 2024 tour digs deeper into the insights identified in 2022, as well as revealing newand emerging trends, offering fresh perspectives from more than 300 beverages sampled in both newer concepts and select iconic venues. The findings provide industry partners with exclusive data on emerging consumer preferences and innovation areas poised to differentiate brands in a highly-competitive marketplace.

The top 10 wine and cocktail trends identified by the team in 2024 are:

1. Botanical Beverages – Botanical spirits are making a strong impact, with vegetal ingredients adding bright, herbal accents to cocktails, without overwhelming their overall flavor. These ingredients offer bartenders the opportunity to introduce complex, slightly bitter flavors, giving guests a refreshing, layered experience. In Austin, an iconic cocktail bar served a drink called “Jingu Bang” which mixes tequila with Aquavit (a neutral spirit with flavors of caraway and a touch of dill). In Portland at an award-winning Haitian restaurant, a cocktail called “BEL PLAJ” featured clairin – a Haitian rum made from the fermented juice of wild sugarcane with a notable grassy flavor and then mixed with coconut liqueur, strawberry, and rhubarb for a tropical herbal twist. A New York polished casual hot spot’s drink “Always Greener” paired gin, Suze, and sorrel (an herbaceous plant) for a bright botanical kick. 

2. Clarified and Carbonated – Clarified cocktails and carbonated beverages offer guests a cleaner, smoother drinking experience. These techniques allow lighter flavors to shine, providing a refreshing and refined sip that encourages guests to keep coming back for more. In Austin, a cocktail called “Silver Meadows” features clarified lime and foie gras-washed elderflower liqueur, delivering a smooth and layered flavor. In a Tampa polished restaurant, they offered a complex, deconstructed Aviation cocktail that is then clarified and topped with “air” micro foam. The characteristic purple hue of the cocktail was only slightly visible through light refracting through the drink. A Denver oyster and cocktail bar has a drink called “For Those of You Who Wanna Take Off” which is a clarified milk punch with Grenadian rum, lemongrass, and fennel seed for herbal accents. 

3. Martini Revival – The martini is seeing a resurgence, with bartenders experimenting by infusing traditional spirits with unique ingredients such as olive oil or savory flavors. This reinvention adds exciting, unexpected twists to the classic cocktail, offering guests a fresh take on an old favorite. A Los Angeles polished Italian restaurant features the cocktail called “Pasta Water Martini,” with gin infused with olive oil and a touch of its salted pasta water for a unique twist on the classic. One of Denver’s James Beard chef’s locations had its namesake” martini using Finnish gin and dry sherry, accented by preserved lemon and tarragon. A Tampa venue featured its rotating “Golden Ticket Martini” that elevated the experience with caviar-infused vodka and crème fraîche fat wash with side accoutrements of caviar and both sherry and cucumber house-made “pearls” in small waffle cones on a silver platter for a maximalist impact.

4. Umami Unveiled – Umami flavors – the core fifth taste – are expanding the cocktail repertoire, adding savory depth to drinks through ingredients like mushrooms, onions, fish, meat protein, and aged cheeses. These flavors linger on the palate, creating a mouthwatering experience that elevates cocktails into something truly memorable. In a casual Los Angeles neighborhood hangout, a cocktail called “Bon ‘Chovi Dirty Martini” uses Italian fish sauce and an anchovy-olive garnish to deliver an umami-packed gin martini, also with a touch of sherry for some nutty notes. In Denver, a drink named the “Golden Pig” combines pork belly fat-washed bourbon with salted honey and black walnut stirred with gold shimmer dust, while Portland has a drink called “My Man Dan” with foie-washed whiskey with cherry and bitters. A New York cocktail bar demonstrated their creativity by using umami to craft drinks named after savory foods like Red Eye Gravy and Cold Pizza, with ingredients such as wild mushroom, microwaved coppa, and Parmigiano Reggiano mixed with clarified tomato juice.

5. Luscious Lychee – Lychee is gaining popularity across markets, bringing a soft, subtle sweetness and floral aroma to cocktails that complements the renewed martini craze. This fruit, along with other Asian ingredients, adds an exotic touch to drinks, creating balanced flavor profiles that appeal to a wide range of palates. In Los Angeles, a sushi restaurant had a delicious “Raichi Daiquiri” balancing lychee with lime and chocolate bitters with a rich sake and shochu combination for a fresh and exotic sip. Tampa is home to a drink aptly called the “Lychee Martini” that combines vodka, lychee liqueur, lemon lychee puree for a subtly sweet yet sophisticated drink, while a casual restaurant and cocktail bar in Austin had their Lychee Martini on draft with infused vodka, lychee, and blanc vermouth. A New York fried chicken and champagne spot served a minimalist take on lychee by using a lychee-shaped ice cube in a vodka martini served in a rocks glass, adding flavor as it melted.

6. Minimalist/Maximalist – Venues are adopting a dual approach to crafting elegant, simply garnished cocktails, while also incorporating at least one maximalist option that adds an element of theater. This approach allows bartenders to showcase both understated elegance and indulgent presentation, enhancing the overall guest experience. Great examples were from a fine dining spot in Austin, and its “Magic Mushroom” cocktail served in a mini forest setting accompanied by a hibiscus fogunder a cloche with herbs, vegetables, and mushrooms for dramatic effect. At a casual Chinese spot in Denver, a cocktail named “Little Tiger Drink” combines tequila, five-spice, and Sichuan peppercorns with a flaming lime wheel sprinkled at the bar with cinnamon to create a flaming presentation in a ceramic tiger cup creating a bold yet fun experience. The contrasting minimalist approach was often seen with a cocktail served over a clear cube and either a simple herb or dehydrated lime wheel. One of the simplest, yet creative presentations was at a Los Angelescocktail bar with a clarified piña colada and served on a clear cube with the side of the glass dusted with strawberry daiquiri powder as a creative riff on a Miami Vice.

7. Crafted Low-to-No Cocktails – Low-Alcohol by Volume (ABV) and non-alcoholic cocktails are more sophisticated than ever with prices often climbing to be comparable to full proof drinks, and bartenders crafting beverages that offer depth and texture without less or no alcohol. These drinks are perfect for guests who want a crafted experience without much or any alcohol without compromising on flavor. In Austin, a neighborhood farm to table restaurant had a drink that simply blends Amari with tonic and citrus for a refreshing low-ABV option. A similar approach was used at a Portland wine bar that has a “High Pressure / Low Proof” highball section on their menu with delicious options of vermouth mixed with club soda and simple fruit twists. Los Angeles is home to a zero proof spritz with non-alcoholic aperitivo and sparkling water, while Portland has a drink called’ “Approved by Chef” that delivers a simple yet flavorful combination of cucumber-yuzu shrub and ginger lime soda. 

8. Worldly Whites and Sparkling – While Sauvignon Blanc continues to remain very popular, there’s a rising interest in introducing guests to a wider variety of aromatic white wines from around the world. Some of the standout examples we saw across markets were Gruner Veltliner, dry Riesling, Chenin Blanc, Vinho Verde, and Falanghina. Compared to the past, these wines are now appearing on menus in both casual and polished casual restaurants almost as frequently as in the fine dining establishments we visited, indicating that these styles have gained wider popularity. To cater to America’s preference for the dry Champagne style while offering more affordable options, operators frequently turned to Cava as it provided a comparable flavor profile at a lower price.

9. Chilled and Natural – There’s a growing trend toward offering chilled red wines and natural wines by the glass, often, but not always from the Old World. These light, crisp wines provide a refreshing alternative to heavier selections, and their natural production processes resonate with guests seeking more sustainable choices with flavors often with more minerality and earthiness. A Portland neighborhood bar featured a “Petnat Rouge” from Bavaria Germany that offered a chilled, effervescent red with natural winemaking techniques. In Denver, a casual Chinese restaurant had a “Chilled House Red” that was very popular and featured light, juicy red fruits, and in Los Angeles, a chilled Provence red blend of Pinot Noir, Merlot, Marselan, and Roussanne highlighted the trend of chilled natural reds. 

10. Tiny Tipples – Smaller portions of cocktails and wine are becoming increasingly popular, giving guests the chance to try more drinks without the commitment of a full serving. This trend offers bartenders the flexibility to showcase a variety of creations while maximizing profitability with higher-margin percentage mini portions. In Austin, a neighborhood tavern featured their “Black Manhattan,” “Between the Sheets” and “Sunnyside” cocktails in a mini coupe glass as well as full size, perfect for those who want to try more without committing to a full drink. This trend is facilitated by the full batching of spirit-driven cocktails without citrus that can simply be poured and stirred with ice and then served for maximum service speed. This trend showed up for wine at a Denver wine bar and restaurant featuring sweet wines sold by the ounce like a 2020 Chenin Blanc from Vouvray for $10 per ounce all the way up to a 1923 Tawny Port from the Barossa Valley in Australia for $30 per ounce. 

2025 Fine Dining, Flavor, and Wine Trends

Cru Uncorked – Moreland Hills, OH Beverage Director, Anthony Taylor: "I expect the trend of lower alcohol and no alcohol consumption to continue in 2025.  More mocktails, wine cocktails (which contain lower ABV than their spirits counterparts), and dealcoholized wine offerings to meet changing generational demand.  As more producers enter into the NA wine market, we hope to see an increase in quality and more diverse offerings."

Maître d' Hôtel, Sommelier, Janine Poleman: "Dining experiences that are immersive and highly personalized. Think chef's table – and then build upon it with an eye to the individual guest, their interests and preferences. The idea is to create tailored experiences that reflect the chef's (and sommelier's!) current inspirations while enveloping the guest in a high level of tailored hospitality.

 President, Chris Oppenwall: “L'ecole de Cru, Our "wine school,” will move out of the basics and general regionality to allow some deeper dives into specific wine regions. Cheese and other food pairings will continue to be a big part of our education series and we will introduce spirits into our tasting and l'ecole options this year.” 

“Offering more opportunities for our personalized approach to wine tastings. We serve you a wine tasting at your desired time and at your table to keep it ideal for tasting maximum variety within the dining experience. Featuring regional and varietal based tastings, always using unique, small production producers where able. Tasting events where guests can interact with a variety of wines, (our holiday wine tasting featured almost 60 different selections).”

“Personalized sommelier experiences with paired tasting menus to the exact standards of our guest booking an event. Very interactive, completely personalized.”

“Focusing on events that are bringing the fun as much as the info. Sommelier "battles" where we adopt the spirit of Iron Chef and battle each other with wines served blind to the guests.  All is revealed after voting is finished, very interactive.”

“We are controlling our reservations for winemaker dinners to keep the atmosphere more intimate. Both winemakers and guests enjoy the more direct and personal relationship established in a room with 20ish people. Despite the popularity of our events, we will continue to keep them small but mighty in 2025."

“As it relates to cocktails, I'd also add that we intend to continue a highly seasonal approach, changing our cocktail menu at least 4x per year. Our garden and using fresh ingredients in alcoholic and N/A cocktails has been a great building block for us and continues to resonate with our guests. Bright flavors, bright colors, and balance dominate our selections.  We have a few concoctions sitting in barrels waiting to be batched and released into our cocktail program.  One I'm very excited to see come out of barrel is a combination of cold macerated (cold brewed with liquor) coffee, nutmeg, ginger, and vanilla-infused agave liquors and an Australian dessert wine.  It's been in a barrel for a few weeks, the flavors are coming together beautifully. This week, we will be working on infusing some french black truffles into cognac. We can't wait to see how these long-term projects come together.”

Cookbook author and private chef Chef Shannon Smith – Tulsa, OK: “In 2025, I believe diners will enjoy more intense and complex spicy flavors, seeking ingredients like ghost peppers, habaneros, and Calabrian chiles to elevate the heat and depth of dishes. This trend reflects the desire for bold culinary experiences that challenge the palate and offer memorable taste sensations.” 

“I believe that in 2025, the dining landscape is evolving to offer more than just meals; it's about creating immersive experiences that engage all the senses and tell compelling stories. Diners are increasingly seeking unique culinary adventures that incorporate innovative ingredients, global cuisines, and interactive elements.”

Eat Well Hospitality (Asador Bastian, Andros Taverna, Mano a Mano) – Chicago, IL:  Co-Founder and Chef, Eat Well Hospitality, Doug Psaltis: “Diners are becoming increasingly more aware and educated about sourcing and where their food comes from. We have seen diners gravitate towards whole fish and wild seafood cooked simply, allowing the purity of flavors shine through. People are not looking for ways to reinvent food, but to be served the best quality products whether it is meat, seafood, or produce. I believe this will continue into 2025. Doug Psaltis, Co-Founder and Chef, Eat Well Hospitality”

Lead Sommelier Eat Well Hospitality, Thomas Kakalios: “Guests are increasingly seeing a throughline between their dining and beverage preferences, and opting to use both in conjunction to elevate their experience. Classic (pre-prohibition) cocktails are having a come-back while diners are increasingly seeking out rare and unique wine bottlings, often from indigenous grapes unique to their point of origin (e.g., the "mainstreaming" of requests for Nebbiolo from Barolo, Xinomavro from Macedonia, etc).” 

Guests are increasingly seeing a throughline between their dining and beverage preferences, and opting to use both in conjunction to elevate their experience.

Co-Founder, Pastry Chef, Communications Director, Eat Well Hospitality, Hsing Chen: “I believe people are looking for more intimate and meaningful experiences when dining out. People want honest and intentional hospitality that is not formal and stuffy, but warm and welcoming. Unique and intimate spaces are continuing to be more popular for private events, especially for those looking to curate bespoke experiences with great attention to detail for their guests.”

“In the city we are seeing the return of the after-work drinks crowd as well as those dining into the later hours. People are interested again in Happy Hour specials and will dine earlier in the evening to take advantage of value-driven deals. Reservation platforms are used often to book tables, but we have seen an increase in people calling and wanting to speak with a person at the restaurant to make reservations. While we have made so many advances in AI and tech, a lot of people still seek out that human interaction.”

“We will continue to see restaurants implement cancellation fees to enable better operations and cost controls. Restaurants purchase food and schedule staffing based on the number of guests expected to serve each day. When a table doesn't show or cancels last minute, that is a lost opportunity that costs the restaurant. Similar to booking a doctor's appointment or a spa appointment, that is a time slot that is reserved and is a loss for the restaurant if that booking is not honored.” 

The Junto – Columbus, OH Executive Chef, Donald Petito Jr.: “Global fusion cuisine, blending international flavors will remain a hit, with innovations like Szechuan taco bowls or sushi pizzas. Fermented and functional foods like kimchi, sauerkraut, and miso, prized for their gut-health benefits, will become more mainstream. The focus on wellness extends to adaptogenic and vitamin-infused drinks. Hyperlocal sourcing, with an emphasis on reducing food miles, urban farming, and local collaborations, restaurants will increasingly highlight locally grown ingredients. Personalized nutrition with advances in technology are driving interest in diets tailored to individual genetic profiles, emphasizing foods that optimize health and wellness.” 

“Immersive dining experiences are creating unique, multi-sensory environments with interactive and themed dining, incorporating storytelling and cutting-edge technologies like augmented reality to enhance customer engagement. This shift appeals to diners seeking memorable, beyond-the-meal experiences.” 

“AI and automation are reshaping dining, from robotic chefs to AI-driven customer interactions and predictive inventory systems. Contactless ordering via QR codes, voice commands, and self-service kiosks will further streamline operations.” 

“Health and wellness focus menus will increasingly feature immunity-boosting ingredients, plant-based options, and clearly labeled nutritional benefits. Personalized nutrition and meal kits tailored to dietary preferences will also gain traction.”

“Community engagement restaurants will emphasize local connections, fostering relationships through sourcing from nearby suppliers and hosting community events.” 

Mid-Week dining patterns are shifting, with mid-week evenings, especially Wednesdays, becoming increasingly popular.

“Mid-Week dining patterns are shifting, with mid-week evenings, especially Wednesdays, becoming increasingly popular. This trend is driven by hybrid work schedules that provide more flexibility for dining out during traditionally quieter times. Wednesday saw an 11 percent year-over-year increase in seated diners, making it a growing focal point for restaurants. 

“Group dining growth is on a notable rise, spurred by both special occasions and casual gatherings. We’ve seen an 8 percent increase in group dining reservations, particularly during peak hours like 10 AM and 6 PM.

“Experiential dining is showing a strong preference for unique experiences, such as tasting menus, dinner-and-show pairings, and themed events. This shift underscores the desire for meals that offer more than just food, blending entertainment and exclusivity.” 

Viceroy Chicago – Chicago, IL Verlord Laguatan, Executive Chef: “In 2025, diners are expected to embrace a broader range of Southeast Asian flavors, with key ingredients like pandan, lemongrass, kaffir lime, and ube gaining mainstream attention. These flavors bring a balance of sweetness, citrus, and earthiness that appeal to adventurous palates while offering a sense of comfort. Alongside this, fermented ingredients like fish sauce, shrimp paste, and miso are predicted to take center stage, adding umami depth to dishes. Bold spices, such as chili, turmeric, and curry pastes, will continue to shape flavor profiles, reflecting a global desire for dynamic, layered culinary experiences.” 

“In 2025, dining experiences will be heavily centered around connection and exploration. Guests will seek opportunities to gather with loved ones over shareable menus, where dishes are designed to encourage interaction and discovery. The concept of shared plates not only enhances the social aspect of dining but also encourages guests to try a wider variety of flavors and textures, creating a sense of culinary adventure. Beyond the menu, immersive experiences like tableside preparations, themed dinners, and storytelling around dishes or ingredients will captivate diners looking for more than just a meal—an engaging narrative and memorable moments to savor.”

Metz Culinary Dining Trends

Metz Culinary Management, Inc. released a top seven list of dining trends for 2025 that spotlights a blend of innovation and tradition based on a national assessment of clients, including K-12, universities and colleges, and corporations with dining facilities. 

The trends combine global inspirations, health-conscious choices, and cutting-edge technology to enhance the dining experience. “Our chefs, dietitians, and food experts are on the frontlines with our guests and hear what they want in a wide range of dining settings,” said Chef John Selick, Metz’s Director of Culinary. “Guided by their feedback and our analyzation of culinary movements, we seek to develop offerings that resonate with diverse audiences and their evolving tastes, ahead of market demands.”

Here are the seven key culinary trends for 2025:

International Snacking

Small bites with big flavors are on the rise. Look for international snacking options such as what Metz plans to offer in 2025, including:

• Brazilian Pipoca: A cocoa-dusted popcorn with caramel sprinkles

• Wasabi Popcorn: Featuring bold, spicy wasabi powder

Global Seafood Recipes

Seafood dishes reflecting diverse cultural traditions are gaining popularity. Metz is anticipating increased interest in flavorful creations such as:

• Indian Shrimp Dhansak: A dish combining shrimp, lentils, and tomatoes

• Vietnamese Shrimp Summer Rolls: Fresh and vibrant rolls featuring shrimp and vegetables

Street Eats

Food cart-inspired dishes are going to continue to trend big, such as Metz’s:

• Birria-Inspired Street Eats: Tacos and stews with Mexican-style beef or fish

• Greek Bowls: Feta, grains, salad, and tahini or tzatziki for Mediterranean flair

Functional Foods

Dishes packed with nutrients are gaining traction, offering both flavor and health benefits, such as:

• Overnight Oats with Chia Seeds

• Dishes featuring fatty fish, berries and black beans

• Protein-Enhanced Dishes which add protein-rich ingredients like cottage cheese to recipes like macaroni and cheese and chocolate pudding

Mushrooms are Having a Moment

Mushrooms are stealing the spotlight as a nutritious ingredient and a hearty meat substitute. Here are some Metz examples:

• Mushroom Coffee: A unique blend with mushroom extract believed to boost immunity

• Creamy Mushroom Pasta and Risotto

• Portabella Mushroom Burgers

Sustainability

Topflight food management organizations will continue to champion sustainability. For instance, Metz is leaning into upcycling, zero-waste, excess food remediation initiatives, and providing compostable takeout dinnerware for eco-conscious dining.

Technology

Technology continues to power exponential changes for a positive and convenient point-of-sale checkout experience. 

Defining 2025 Through F&B

Dean Wendell, Vice President of Food & Beverage at Concord Hospitality, offers his expert perspective on the top food and beverage trends set to define 2025, from innovative dining experiences to emerging consumer preferences. He leads the culinary operations for dozens of hotels and dining venues, including standouts that are top-rated in their markets such as Spruzzo, The Wilde and Bistro Novelle. Concord Hospitality remains at the forefront of adapting to and embracing evolving consumer trends. 

• In the beverage space, we will see a growing emphasis on higher-quality products. Consumers will be prioritizing quality over quantity, spending what they might have on three drinks to enjoy just two, opting for higher-caliber offerings. 
• Come 2025, guests will not only prefer but expect to see waste management initiatives implemented. Sustainability remains to be a prominent focus and consumers will be more interested in knowing what restaurants are doing to mitigate waste. 

Sustainability remains to be a prominent focus and consumers will be more interested in knowing what restaurants are doing to mitigate waste. 

• Cleaner menu items will remain a priority as diners are closely evaluating nutritional value. Consumers are continuing to become more aware of calories and how food impacts their health, influencing how and what they order. 
• Experimental dining is continuing to thrive and evolve in the new year. Upscale restaurants are leaning heavily into tasting menus, chef’s tables and omakase-style experiences. These multi-course options not only showcase chefs’ creativity, but also provide diners with a dynamic and memorable meal. 
• We’ll also see CBD and THC continue to make its way onto menus, subject to local regulations, to cater towards Gen Z and the sober curious.
• While terms such as “local” and “farm to table” are expected, descriptors like "house-cured," "private selection" and "artisanal" are gaining importance in signaling quality and freshness. These terms resonate with diners seeking craftsmanship and authenticity in their meal. 
• In the culinary space, the shift to all-natural, sustainable and responsibly sourced ingredients remains prominent, with a focus on preparation techniques that protect both nutritional value and visual appeal. We can also expect beverages and cocktails to become more curated and to satisfy the needs of Gen Z and the sober curious.

Immersive and Imaginative

 Blending culinary techniques and craft cocktails

“Advanced culinary techniques, once confined to high-end restaurant kitchens, will continue being embraced by bars in 2025, offering guests an elevated experience that merges mixology with gastronomy. Anything from clarified cocktails to utilizing different acids. These cocktails tied with unique experiences continue to wow guests.” – Gabriel Urrutia, Brugal 1888 Brand Ambassador & Mixologist.

Food and Wine Pairings

“As wine culture evolves, people will continue to use wine in different and unique ways. One notable shift we’ve already been seeing that I predict will continue is moving away from the tradition practice of wine bottle collecting and a larger emphasis on enjoying wine in the present, focusing specifically on wine and foodpairings that enhance the overall dining experience. This food and wine pairing trend will help people develop a deeper appreciation for the complexities of their meals and wine. With this approach, wine will be enjoyed in a more immediate, experiential way, leading to a quicker turnover of bottles and a less static approach to wine consumption, focused on aging in a wine cellar.” – Chef Todd Knoll, Executive Chef at Bricoleur Vineyards.

A call for more immersive and unique dining experiences

“Full-Service Dining is coming back into vogue after a year focused on counter-style and do-it-yourself dining. Guests will be delighted to see tablecloths, fine tableware, and elevated table service return in 2025, along with innovative, interesting menus.” – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston

“More is not always best: A slight reduction in portion sizes will meet a preference for more refined, flavorful and unique presentations. Guests will enjoy comfort foods with a twist, and shareables.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando Resort

More is not always best: A slight reduction in portion sizes will meet a preference for more refined, flavorful and unique presentations.

 “Immersive dining experiences will be a key focus for us at Margaux, with interactive culinary events, chef and mixologist-led workshops, and collaborations designed to enhance the dining experience. Tableside presentations will be another key element that fosters memorable connections between food, drink, atmosphere, and community in 2025.”, – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids.

“Imaginative Menus with Small Indulgences – In 2025, guests will be excited about menus that blend unexpected flavors and ingredients, celebrating diverse origins. Simple, natural ingredients will appeal to health-conscious diners who are focused on wellness. And adding a little something extra – a small indulgence like a gourmet snack or treat – will help restaurants create an emotional connection with the diner, elevating the dining experience.”  – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston

Demand for Zero-Proof and other non-alcoholic beverages

“Mocktails and alcohol-free drinks will be even more pronounced on drink menus, offering a whole new look on what is possible in the non-alcoholic arena, and allowing non-drinkers to feel more comfortable while increasing beverage revenue.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando

"As mindful drinking continues to gain momentum, non-alcoholic beverages have solidified their place on menus especially with THC-infused drinks pushing restaurants to offer "California Sober" alternatives to offset alcohol sales.”, – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids

“Demand for Zero-Proof and other non-alcoholic beverages continues to rise as well, offering bartenders the opportunity to master making these alternatives as mouthwatering as traditional drinks.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels

 Rum as the new “it” spirit?

Rum continues to find new consumers through education and quality changing perceptions of rum. Great value can be found in rum as consumers look for unique finishes and innovation like Brugal Colección Visionaria Edición 02 which explores the aromatics of coffee through a toasting process that offers rum fans a new way to enjoy legendary brands.” – Gabriel Urrutia, Brugal 1888 Brand Ambassador & Mixologist.

Health-conscious and plant-based tasting menus

 “We’ll see a lot more plant-based & vegan food offerings on menus with bold flavor profiles that will even entice meat lovers to give them a try.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando Resort.

 “Guests are excited about health-conscious tasting menus, elevated plant-based offerings, and shared plates featuring healthy, local ingredients.” –  Matt Barba, Chief Operating Officer, Charlestowne Hotels

 Sustainability and zero-waste approaches

“Sustainability remains top of mind for consumers, who value locally sourced ingredients to support local economies and reduce environmental impact. This extends to proteins, with a focus on responsible seafood harvesting and animal welfare in farming.” – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids

Bio Dynamic Wines, Oils and Vinegars

"Guests are focusing more and more on wines, oils and vinegars sourced from single vineyards and olive groves reflecting biodynamic practices. Bio Dynamic agriculture, which includes organic methods, focuses on a self-sustaining relationship between the land, plants, and animals. Plants are harvested at a natural moment in the season instead of on a fixed date; Wines are purer, lower in sugar and alcohol, and free from additional chemicals; and drinkable vinegars and flavor-rich oils are gathering interest.”  – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston

Resurgence of brunch

“Interest continues to rise in elevated brunch offerings – our in-house F&B team is already working with our properties to develop new experiences that will elevate Saturday and Sunday dining across our portfolio.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels

Mushrooms, yes, mushrooms!

“Interest in mushrooms benefits, flavor and versatility will expand in 2025 with unique and tasty varieties replacing your common Portobellos. Mushrooms will also go beyond food menus and even veer into cocktails and adaptogenic N/A drinks.” – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza

 Gen-Z consumers – the new tastemakers?

“Gen Z consumers are shifting demand toward non-alcoholic, low-ABV, and premium beverages, with a focus on quality over quantity following the “premiumization” trend. In 2025, fewer drinks will be consumed overall, but high-end options like premium mineral waters and spirits will grow in popularity as Gen Z develops a deeper appreciation for quality. – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza

 “Gen Z will pay more attention to the nuance of flavors from quality teas like Pu'er and alternates like Yerba Mate.” – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza