Wondering what new food trends to capitalize on this year? We’ve got a list of the top 10 hit-makers for your restaurant to try.
These fan favorites include everything from trendy foods and flavors to cooking practices, and reflect new and changing attitudes toward dining and health.
By taking advantage of these current food trends and following the latest restaurant industry statistics, you can position your restaurant as newsworthy, make sure you remain relevant among rising competition, and become even more profitable.
And hey, if you’re really strategic (and a little lucky), you could even become Insta-famous.
But, also keep in mind, just because something is trendy and dominating food news doesn’t mean it’s necessarily right for your restaurant.
That’s why we’ll also walk through three essential questions you should ask to determine whether adding one of these current food trends is worth it for you. Plus, check out our bonus section of trending food and upcoming popular ideas to watch out for.
Ready for the trend watch? Let’s get started.
Ready? Let’s get started.
Should I Add Popular Food Trends to My Menu?
Not sure if a trending food is right for your restaurant?
Three Questions to Help You Decide
1. Who is my target market?
It’s important to fully understand your customers, so you can determine whether a particular trend is something they’re likely to get on board with. You can get to know your customers better by doing demographic and psychographic research.
2. What is the style of my restaurant?
Not all top food trends will fit the style of your restaurant and, if added, could negatively impact your overall guest experience. This is about brand management – having a crystal clear identity and making sure all of your business decisions align with it. For example, if your venue is meat-centric, offering a range of new vegan-friendly dishes isn’t going to help you. It would be off-brand and, frankly, confusing to diners.
3. Will adding new foods impact my food costs?
Another thing to keep in mind is that adding certain trendy foods may cause your food costs to rise, making those dishes unprofitable. On the flip side, you may choose to add a dish that’s less profitable if it’s popular enough to drive a large volume of customers through your doors.
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10 Current “Hot” Restaurant Food and Drink Trends in 2025
Capitalize on these new food trends in 2025 and beyond:
1. Serve Up the Flavor of the Year: Tamarind
Tamarind is a sweet-and-sour flavored fruit that originated in Madagascar. Its pulp and kernel powder are both used in cooking (and even cocktails), and tamarind is about to skyrocket in popularity now that it’s been named the flavor of the year by McCormick & Company.
Here are a few ideas for incorporating tamarind into your menu:
- Grilled tamarind chicken
- Pineapple and tamarind mocktail
- Tamarind-chile jam
The best part? These menu ideas all capitalize on other top food trends like grilled cuisine, non-alcoholic beverages, and spicy dishes.
2. Mushrooms Dominate as a Meat Alternative
Plant-based foods have been rising in popularity for years, but now, mushrooms have taken center stage among culinary trends. In fact, the Mushroom Council has identified almost 50 articles naming this vegetable the “it” ingredient for 2024.
In addition, the council reports that specialty mushroom sales have jumped 63% between 2012 and 2023. So, what kinds of mushrooms are on the table?
“King oyster mushrooms are ruling the day,” according to National Geographic. Chefs are using this thick-stemmed mushroom to create mushroom scallops, calamari, wings, and more – all with this fungi as the substitute for meat.
What else can you use mushrooms for, and which types should you choose?
- Portobellos for the classic mushroom steak or burger
- Enoki mushrooms for white fish
- White button mushrooms for chicken bites
3. Old Favorites are New Again
This year, think vintage when it comes to the latest food trends – except instead of clothing, we’re talking about cuisine.
“Monin Gourmet Flavorings names beloved childhood flavors as a top trend, citing Mintel’s data that 72% of consumers enjoy things that remind them of their younger days,” reports Restaurant Business.
This trend has been reinforced by the National Restaurant Association, which named World Stage Soups and Stews as its top 2024 trend. Who doesn’t remember their mom’s signature stew?
But the hype doesn’t stop there. Hash browns are back in style again. This time, they’re appearing on menus with a fancier twist, paired with ingredients like crab and caviar. Plates of mini mixed desserts are also making a comeback, “up 37% at midscale operators in the past 12 months alone,” reported Datassential at the end of 2023.
Here are a few ways to have fun with this trend:
- Construct a donut dessert tower
- Put a new spin on meatloaf
- Whip up some devilled eggs
4. Floral Flavors Bloom in Popularity
Market research company Datassential has put the spotlight on flavors like lavender and violet as part of the firm’s latest food trends report.
In addition, 2024 data from Innova Market Insights backs up that floral is one of the hottest food trends right now, with one in three consumers worldwide seeking out these flavors in the past year.
“The fastest-growing floral flavors from 2018 to 2023 include chamomile (33% compound annual growth rate), peach blossom (23%) and honeysuckle (19%),” reports Food and Beverage Insider
Here’s how you can infuse floral flavors into your menu:
- Use cherry blossoms and their leaves in Japanese sweets
- Mix up a floral cocktail unique to your location
- Offer floral teas alongside your regular selection
5. Sandwiches with International Flare Take Hold
Diners have always loved handheld menu items like sandwiches, but now this food is rising in popularity in a whole new way, by incorporating international flare.
“Top Chef winner Buddha Lo, for instance, touts a black truffle grilled cheese with onion marma-
Lade,” reports QSR magazine. “The Argentine choripan is hot, as is birria, perfect for dipping the reinvigorated French dip, showing up all over Latin menus.”
This trend is coming in hot just in time for the Summer Olympics in Paris, which is all about international connection. Even classics closer to home, like the cheesesteak sandwich, have jumped by 117.6% in popularity over the last year.
Here are a few ideas for your restaurant’s newest internationally-inspired sandwich:
- Pastry buns (bonjour, croissants!)
- Roti flatbread-style buns
- Corn tortilla-style buns for a gluten-free alternative
6. The Culinary World Looks to Europe
Europe is well-known for its array of incredible food, but in recent years, Latin American and Asian dishes have stolen a bit of the limelight. That’s all changing in 2025, as European food is back and more innovative than ever.
“Look across the country and you’ll find new Italian restaurants with bolder, spicier, often TikTok-
friendly dishes on the menu; French spots that combine both light and indulgent dishes, new takes on classic desserts and pastries, and a less stuffy view of fine dining,” reports Datassential.
Will there still be interest in other international classics like Mexican and Japanese food? Absolutely. The food trends of 2025 simply show that there’s room for more at the table.
How can European cuisine influence your menu this year?
- Creating rich Mediterranean seafood dishes
- Combining English and Indian flavors (35% of consumers find British fusion appealing)
Drawing inspiration from Eastern Europe (think Poland, Hungary, and Romania)
7. Alternative Milk Items Catch Consumers’ Eyes
For years, people have been drinking less milk and opting for alternatives like soy and almond milk. This evolution will continue, but with an expansion of new milk items, like those made from oats and macadamia nuts.
A recent Consumer Curiosity Report shows that 40% of U.S. households currently purchase plant-based milk, and more than 80% of consumers are “a little curious” about the beverage. Non-dairy milk sales are trending upward, too, by 8.5% from 2021 to 2022 and 11% from 2022 to 2023. Oat milk specifically saw a 22.6% increase in 2023 over the previous year.
How can you incorporate alternative milk items into your menu?
- Try oat milk pancakes on your breakfast menu
- Whip up vegan mayonnaise with soy milk
- Make Bechamel sauce with rice milk pulp
8. Charcuterie Makes Way for Seacuterie
That’s right – seafood is taking over a charcuterie board near you. Different from a pricey high-end seafood tower, seacuterie is all about taste for a price you can digest.
These boards typically feature assorted fish that’s either raw or that’s been smoked, pickled, or cooked, as well as shellfish. The seafood is usually accompanied by various house-made sauces and condiments.
What kind of seacuterie board can you create this year?
- Combine fresh seafood with tinned and dried seafood
- Throw on favorites like lobster, shrimp, and raw oysters
- Use seaweed salad for a perfect pairing
9. Consumers Crave “Swicy” Baking
The traditional sweet tooth is changing. Consumers are now interested in baked goods that pack a bit of a punch. And even if you don’t own a bakery, this is news to use if you have a dessert menu.
“Sweet heat flavor is on trend. And it’s more than randomly adding spices as secondary ingredients to the mix. It’s complex heat, spicy with a twist and “swicy” (sweet spicy),” reports Bakers Journal. “There will be more fruit flavor profiles blended with spiciness or sweet heat fusions.”
Here are a few flavor ideas for your new “swicy” baked goods:
- Mango habanero
- Maple jalapeno
- Honey chipotle banana
10. Understanding What’s in Your Dishes
Customers increasingly care about sustainability and how animals are treated in the production of food. They want to know what’s in their food, if it’s healthy, how it was made, and where it’s from.
As a result, we’re seeing restaurants become more discerning about the vendors they work with. They want to partner with suppliers who support sustainability, care about cleaning the environment, and share the same values.
We also see more venues updating their menus to reflect this, with menu descriptions that include “grass-fed” and “free range.” This growing awareness means restaurants need to make these changes or possibly face a backlash from customers who won’t frequent their establishments.
Origin trends you can try on your menu:
- Vendors’ stories, so people see where the ingredients come from
- Local maps that highlight your main food sources
Explore the latest dining trends for Gen Z consumers based on their eating habits, behaviors, and preferences.
10. Restorative Agriculture Rises to Prominence
An emerging competitor to the organic food industry, restorative agriculture is all about sourcing from producers who are actively engaged in practices aimed at improving soil health and ecosystems.
Why the shift beyond organic? “Organic has missed out on important issues,” reports KTCHNrebel. “Consumers today value regional rather than organic food production.”
Here’s how you can support the restorative agriculture movement:
- Examine your restaurant’s food sourcing strategies
- Incorporate micro-algae into your menu
- Use seed-free oils in your cooking
Upcoming Culinary Trends
Because there are always new food practices popping up that are easy to benefit from, here are five food and drink trends in 2025 we predict will be big in the coming year.
- A new wave of spicy flavors will hit menus. Gen Z and social media will continue to influence this trend. Expect to see more chili flavors and umami ingredients.
- Beverages will break traditional rules. Think cocktail-flavored beers and spicy alcoholic concoctions.
- Move over, mozzarella. Scamorza, hailing from southern Italy, is poised to be the top cheese in town.
- Gooseberry will take the spotlight. Health-consciousness is driving increased demand for this fruit. The global gooseberry market is expected to reach $1.92 billion by 2029.
- AI will become more commonplace in kitchens. Restaurants will use it to analyze data for recipe creation purposes.
There you have it – 10 of the most popular food trends for 2025 that you can benefit from right now. Plus, five upcoming trends to look into.
But remember, just because something is one of the top food trends right now doesn’t mean you should necessarily add it to your menu. Make sure you ask yourself the three questions we highlighted earlier to ensure you can actually cash in on the new trend.
What will you add to your menu this year?
Dana is the former Content Marketing Manager at TouchBistro, sharing tips for and stories of restaurateurs turning their passion into success. She loves homemade hot sauce, deep fried pickles and finding excuses to consume real maple syrup.
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