The National Restaurant Association has unveiled its 2025 What’s Hot Culinary Forecast, outlining the trends expected to influence restaurant menus in the coming year. The report highlights a focus on flavor, wellness, and sustainability, with particular attention given to ingredients like mushrooms and hot honey, as well as Southeast Asian flavors.
Among the key findings is an increased consumer demand for sustainability and local sourcing. This trend reflects a growing preference for environmentally friendly options in dining. Dr. Chad Moutray, Vice President of Research and Knowledge for the National Restaurant Association, stated that there is a “powerful shift toward enhancing both individual wellness and the health of our planet.”
Functional mushrooms are set to become popular due to their perceived health benefits. They are being incorporated into a variety of dishes from pasta to desserts. Additionally, hot honey is gaining traction by adding a spicy twist to various foods such as pizza and ice cream.
Southeast Asian cuisines, particularly Korean, Vietnamese, and Filipino cooking, are also anticipated to gain popularity due to their bold flavors that balance taste with wellness.
Dr. Moutray noted that “restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings.” He also mentioned that these trends indicate a more adventurous consumer palate interested in global cuisine.
The top ten overall trends for 2025 include:
1. Sustainability and Local Sourcing
2. Cold Brew
3. Korean Cuisine
4. Hot Honey
5. Vietnamese Cuisine
6. Hyper-Local Beer & Wine
7. Fermented/Pickled Foods
8. Wellness Drinks
9. Creative Spritzes
10. Value Deals
Moutray added that “macro trends reflect the bigger-picture priorities of today’s consumers,” highlighting convenience, creativity, and efficiency as important factors for restaurants facing industry challenges such as labor shortages.
The survey was conducted among nearly 300 culinary and industry professionals in October 2024.
