The Next Big Bite: Bold Dining Trends and Concepts to Watch in 2025 | Modern Restaurant Management | The Business of Eating & Restaurant Management News

Every year, the culinary world serves up something new to savor. Remember when food trucks redefined street food in the early 2010s or when small plates turned casual dining into an adventure of endless flavors? More recently, hot honey drizzled its way into everything from pizza to cocktails, and plant-based foods went from niche to mainstream, proving how one bold idea can ignite an entire movement.

As we look to 2025, a new wave of trends is already taking shape. Expect to see mini cocktails, coffee-based rubs and marinades, miso-infused everything, and charred citrus gracing the menus of a restaurant near you. These flavors promise to excite palates and redefine dishes.

But the real story of 2025 isn’t just about what’s on the plate; it’s about where and how food is served.

But the real story of 2025 isn’t just about what’s on the plate; it’s about where and how food is served. In 2020, dining as we knew it disappeared overnight. Restaurants shuttered, takeout…

John Felico

John Felico, author of DRAFTING A DREAM, is a serial entrepreneur, acclaimed advisor, expert, and restaurant owner with over forty years of experience in the culinary industry. He launched his first business, selling sausages behind Kennedy Airport, when he was only seventeen. Ten years later, he opened a Dominic’s of New York food truck outside a Lowes store in Virginia. Over the next two decades, he grew the business to 175 locations and developed licensing deals to place its products in supermarkets and sports venues around the country. After creating additional concepts, including The Olde Glory Coffee Company and Staks Subs, Felico opened Auggie’s Draft Room, a self-serve tap house located in St. Augustine, Florida. Today, as Auggie’s continues to flourish, Felico works as an advisor to restauranteurs and start-ups throughout the United States.

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John Felico