The National Restaurant Association’s has revealed its 2025 What’s Hot Culinary Forecast, showcasing top trends that will shape the nation’s menus. The NRA surveyed nearly 300 culinary and industry professionals in the United States in October 2024 to get its results, which suggest a focus on flavor, wellness and sustainability in the coming year.
Among the restaurant menu trends are wellness-enhancing mushrooms, honey-infused creations with a spicy twist and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value and well-being.
Functional mushrooms are expected to become a hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to desserts. Meanwhile, hot honey is heating up everything from pizza to ice cream. Southeast Asian cuisines are among diners’ favorites, with Korean, Vietnamese and Filipino cooking capturing their attention with unique, bold profiles that balance flavor and wellness.
“This year’s forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet,” says Dr. Chad Moutray, vice president of research and knowledge for the National Restaurant Association. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences.”
The top ten overall trends for 2025:
- Sustainability and Local Sourcing
- Cold Brew
- Korean Cuisine
- Hot Honey
- Vietnamese Cuisine
- Hyper-Local Beer & Wine
- Fermented/Pickled Foods
- Wellness Drinks
- Creative Spritzes
- Value Deals
“Macro trends reflect the bigger-picture priorities of today’s consumers, extending beyond just what’s on the plate to convenience, creativity, and efficiency,” Moutray says. “As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year’s forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience.”
