The National Restaurant Association’s 2025 Popular Dishes Forecast has been released, revealing top trends that will shape menus with a new focus on flavor, health, and sustainability.
In 2025, consumers can expect to see health-boosting mushrooms, honey-infused creations with a spicy twist, and vibrant Southeast Asian flavors on restaurant menus. Diners aren’t just looking for bold flavors, they’re also prioritizing environmental consciousness, value, and health in every bite.
This report is based on insights from 300 thought leaders in the U.S. culinary industry and highlights the top trends that will shape the culinary world in the coming year.
“Shrooming in 2025”
Among the hottest trends identified, sustainability and local sourcing emerged to the top of the list as overall trends, with industry experts saying restaurants that offer locally sourced and eco-friendly options to their customers He points out that more and more people are looking for
In the category of “top ingredients,” it is predicted that restaurants will be “strained” by 2025. Although not accurate, functional mushrooms are expected to be a big hit in wellness-centered cuisine. Earth-based fungi are currently being studied by chefs around the world, as mushrooms have a variety of health benefits and can be used in everything from pasta dishes to coffee to delicious desserts. Meanwhile, hot honey, a sweet and spicy sensation, warms everything from pizza to ice cream. Southeast Asian flavors lead the way in customers’ culinary appetites, occupying the top three spots in ‘Top Dishes’. Korean, Vietnamese, and Filipino cuisines have captured the attention of Americans as unique and bold cuisines that balance flavor and health.
“This year’s forecasts highlight a powerful shift toward strengthening both individual health and the health of the planet,” said Dr. Chad Mautray, vice president of research and knowledge at the National Restaurant Association. “As customers seek sustainable options and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menus. It also speaks to being adventurous, with many diners interested in international cuisine that adds even more depth to their dining experience.”
Top 10 overall culinary trends for 2025:
1. Sustainability and local sourcing – Environmentally friendly practices are on the menu as diners increasingly prefer locally sourced ingredients and waste reduction initiatives that support the planet and local farms.
2. cold brew – Cold brew is colder and more energizing than ever, satisfying those seeking a smooth, refreshing drink without bitterness.
3. Korean food – Spicy, tangy, and umami-rich Korean cuisine is exploding in popularity, satisfying diners’ cravings for adventurous and daring meals.
4. Hot Honey – Sweet with a kick! This honey variation warms up dishes and adds a spicy flavor to everything from fried chicken to ice cream.
5. vietnamese food – Light, grassy, and packed with fresh flavors, Vietnamese cuisine is perfect for health-conscious diners who prefer a balanced, flavorful meal.
6. Hyper local beer and wine – These drinks “cheers” to local flavors, connecting customers with local beer and supporting nearby craft producers.
7.Fermentation/Pickles – From kimchi to pickled vegetables, these tangy, tangy flavors come in pickles to delight diners who love a unique punch of flavor.
8. wellness drinks – Functional drinks rich in ingredients such as vitamins and probiotics are gaining attention, allowing you to enjoy your health with just one glass.
9. creative spritz – Refreshing, light, and low-alcohol, Spritz is setting the drinks scene on fire, offering a bubbly experience without the fuss.
10. great sale – Value-based deals are making dining out more accessible to budget-conscious patrons as inflation remains a consumer concern.
“Macro trends reflect the bigger-picture priorities of today’s consumers and go beyond the superficial to include convenience, creativity and efficiency,” Mautray added. “As the restaurant industry grapples with challenges such as labor shortages and changing consumer values, operators are looking to create streamlined menus, pre-prepared ingredients, and creative flavors that balance efficiency and excitement. This year’s predictions celebrate both novelty and nostalgia, adding modern twists to familiar favorites and globally inspired flavors to make dining out an unforgettable experience. It is something to do.”
*The National Restaurant Association, based in Washington, D.C., conducted a survey in October 2024 of approximately 300 chefs and industry professionals in the United States.
