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1Fix the driver behind crashes, sound loss and screen glitches2Clear out junk files and repair common Windows errors3Scan for outdated or missing drivers - takes under a minuteFor U.S. restaurants in 2025, chefs’ biggest forecast signals were sustainability and local sourcing, value, global flavors, wellness-minded drinks, and operating efficiency. The National Restaurant Association’s list was a forecast—not proof that these trends later dominated menus—and its survey was fielded in October 2024.
How to read the 2025 restaurant-trend forecast
The National Restaurant Association asked culinary professionals to rate more than 70 food, beverage, and macro-trend items as hot, not hot, or emerging. Its 2025 forecast was based on responses from nearly 300 U.S. industry professionals, not a consumer poll. The rankings capture what those professionals expected, rather than audited menu adoption, sales growth, or consumer purchasing. The Association’s forecast summary and 2025 forecast report explain the scope and method.
Dr. Chad Moutray, the Association’s vice president of Research and Knowledge, summarized the mix: “It’s clear diners are craving unique and distinct flavors, but they also want comfort, responsibility, and affordability mixed in, too.” The Association released the overall forecast on November 13, 2024.
The 10 biggest overall menu and dining trends
The Association ranked sustainability and local sourcing first overall. The remaining entries blend cuisines, flavors, drinks, and value-minded offers; they are not all the same kind of trend.
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- Sustainability and local sourcing: A sourcing and responsibility priority, also connected in the forecast to local and hyper-local offerings.
- Cold brew: A smooth, energizing beverage proposition.
- Korean cuisine: One of the cuisines named in the overall top 10.
- Hot honey: A sweet-heat ingredient with potential across pizza, fried chicken, and even ice cream.
- Vietnamese cuisine: Another cuisine specifically named in the top 10.
- Hyper-local beer and wine: Drinks tied to a particular region or locality.
- Fermented or pickled foods: A flavor and preparation category that includes tangy, fermented, or preserved elements.
- Wellness drinks: Beverages positioned around functional or wellness-oriented appeal.
- Creative spritzes: Light, inventive drinks that are often lower in alcohol.
- Value deals: Offers intended to address diners’ affordability concerns.
The forecast also discussed functional mushrooms as an ingredient that could appear in dishes from pasta to coffee and desserts. It highlighted Southeast Asian cooking more broadly, including Filipino cuisine, although Filipino cuisine was not one of the specifically named top 10 entries. Korean and Vietnamese cuisines were. The Association’s release provides the examples and ranking.
What restaurant operators were expected to prioritize
The Association’s separate macro-trend ranking shifts from what appears on a menu to how restaurants might run service. Its top 10 were:
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- Sustainability and local sourcing
- Value deals or propositions
- Smaller or streamlined menus
- Healthy kids’ menus
- Pop-up restaurants
- Hyper-local sourcing
- Convenience proteins
- Limited-time-only menus
- Flights
- AI integration
These priorities reflect pressures that can overlap: guests may want transparency, sustainability, convenience, and value, while operators have to manage labor and kitchen efficiency. The Association said younger generations, particularly Millennials and Gen Z, appeared to want more transparency about sourcing. Its macro-trends discussion also describes flights of three or four items and limited-time offers as ways to create interest. The Association’s macro-trends article discusses these guest and operator considerations.
Why smaller menus and convenience proteins matter
Streamlined menus can reduce the range of preparation work a kitchen must handle. The forecast describes pre-cooked, sous-vide, pre-carved, and pre-ground proteins as convenience products intended to ease food-preparation pressure, support consistency, and speed service in short-handed kitchens. These are reasons an operator might consider them—not evidence that every restaurant adopted them.
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How flights and limited-time menus work
A flight presents several small tastes or drinks together; the Association’s macro-trends article describes formats with three or four items. Limited-time menus, meanwhile, give a restaurant a temporary offer or feature to promote. Both formats can add novelty, but the forecast does not establish how often restaurants used them or how much revenue they generated.
What the beverage trends signal—and what they do not
The forecast’s beverage entries serve different purposes. Cold brew was characterized as smooth and energizing; wellness drinks are functional-positioned beverages; creative spritzes are light and often lower in alcohol; and hyper-local beer and wine emphasize regional connection. These are separate propositions, not a single preference shared by every diner. The Association’s top-trends release lists the items and their context.
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A separate Association resource discusses wellness beverages, kid-focused nutrition, and practical protein sources such as beef, poultry, fish, beans, and grains. Those examples are menu-development context, not clinical nutrition advice. The Association’s nutrition resource covers that context.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.What later 2025 coverage observed
A retrospective is useful for comparison, but it should not be mistaken for a follow-up national survey. Bon Appétit’s look-back on 2025 reported chef and restaurant-industry observations including chef collaborations, open-fire cooking, Dong Bei cuisine, burgers, cabbage, savory martinis, and all-day cafes. Those examples add texture to the year’s restaurant conversation; they do not validate the Association’s ranking or establish nationwide adoption. Bon Appétit’s retrospective presents those observations.
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Contemporaneous reporting also described interest in Southeast Asian flavors, authenticity paired with convenience, and more nuanced chile flavors. That reporting offers consumer-facing context, not the underlying survey results. The Associated Press’s January 2, 2025, story covers those themes.
What the forecast cannot tell you
- It does not establish a national sales-growth figure or adoption rate for each trend.
- A high ranking does not mean an item took over U.S. menus or that most diners bought it.
- Wellness or functional positioning does not establish a health benefit for an ingredient.
- The retrospective examples are reported observations, not representative national measurements.
For readers deciding what to make of the forecast, the clearest takeaway is its combination of distinct flavors and cuisines with affordability, sourcing concerns, and operational practicality. Sustainability and local sourcing ranked first, while value, streamlined operations, and convenience also appeared prominently across the Association’s lists.
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