The final quarter of the year has arrived and as head towards 2025, next year’s top restaurant trends are beginning to emerge. Stay ahead of the curve with an early look at what next year brings for restaurants, from menus to sustainability, and beyond. Here are some of the top predictions for 2025:
Spices and condiments
Swicy was all the rage in the last few years, but the spice gets turned up in 2025, from habaneros to Calabrian chiles. Spices and global flavours continue to interest consumers, growing by 26 per cent in the last year, with interest in tangy condiments up 94 per cent in the last 2 years. Hawaij, used in sweet, savoury, and beverage applications, and black lime, offering a smoky, tangy addition to marinades and more, are two Middle Eastern flavours predicted to get attention next year.
Global inspiration
As more consumers embrace adventurous food experiences (29 per cent more than last year), the bold flavours from Southeast Asia are getting attention. Paneer Tikka Masala, a popular Indian dish, is seeing steady predicted growth in 2025. The popularity of this dish has risen by 3.56 per cent over the last four months, with additional social media coverage in posts featuring recipes, restaurant recommendations, and personal experiences about this dish.
Sustainability
With consumer interest in sustainable food and beverages growing 18.4 per cent in the last 2 years, this is a trend that will continue to grow in the foodservice industry. Studies show that 55 per cent of consumers are willing to pay a premium for eco-friendly brands and many consumers are willing to pay up to 10 per cent more for sustainable products. 57 per cent of diners say that they are “somewhat influenced” by a restaurant’s sustainability practices, so that could be a differentiator for operators going forward.
LTOs
LTOs have never been as important as they are these days in driving traffic and raising revenues. Even though overall restaurant traffic is down by three per cent, restaurants featuring LTOs are experiencing up to two per cent higher traffic. 81 per cent of guests are more likely to visit a restaurant during an LTO, so they are revenue generators, serving as a way to attract new customers along with restaurant regulars.
RELATED: Today’s take on LTOs
Hydration meets wellness
Consumers are becoming increasingly concerned with hydration as part of their wellness program, interest in hydrating foods and beverages has grown 12.8 per cent and an increase in mocktails and hydrating beverages that offer extra health benefits is predicted to be the next beverage craze.
Some of the common beverage ingredients (and their functional properties) that have experienced significant growth on menus in the last year include pomegranate juice for gut health (+ 22 per cent), tart cherry juice for mental health (+ 19.7 per cent), beet juice for anti-inflammatory properties (+ 22.9% per cent), apple juice for cleansing (+ 27.2 per cent), pineapple juice to improve hair and skin (+ 19.6 per cent), cranberry juice for wellness (+ 50.5 per cent), and decaf chai tea for to improve the immune system (+ 23.6 per cent).
Celtic salt is also getting a lot of attention, creating a buzz with consumer discussions up 233 per cent over last year, due in part to its popularity on TikTok this year.
The combination of health and hydration remains strong with YouTube videos featuring plant-based protein drinks averaging 1,382,448 views. On Instagram, related posts have been receiving up to 483 likes above the median. Other trends like kombucha, probiotic beverages, and energy drinks are all still trendy with consumers in the functional beverage space.
Trends come and go, but getting ahead of the game could help restaurants make a name for themselves in the crowded marketplace. While some of this year’s trends are continuing into next year, knowing what’s ahead could give operators a leg up on the competition as they attract new guests and re-engage existing customers.
