The continuing proliferation of ethnic fare on today’s menus translates to many iterations combining foods from different parts of the globe.

Personal and planetary well-being; desires to explore Southeast Asian Cuisine and washing it all down with a variety of beverages. Here are several key themes emerging from the National Restaurant Association’s 2025 What’s Hot Culinary Forecast.

With a unique flavor profile, black garlic is gaining popularity in the culinary world.

It used to be that menu trends started at expensive, high-end restaurants and trickled their way down. Case in point: global flavors, plant-forward dishes and sustainable practices. Even the tradition of listing vendors’ names, once the domain of independent restaurants, can now be found at restaurants of all price points.

What’s hot and what’s not when it comes to technology and equipment innovations for both the front and back of the house.

As customers seek unique flavors and ingredients, more restaurants differentiate their offerings by expanding side dishes to include global flavors.

Increasing complexity, heat and spice continue to drive interest in more complex and varied flavors.

Cheese-between-bread items have come a long way since the ubiquitous American cheese on white bread cooked in a skillet.

From teas with functional ingredients to cocktails with botanicals, drinks are gaining a healthy dose of something extra these days.

A spicy and savory Mexican dish of stewed meat, birria tacos are trending in the Mexican segment and on social media. 

New takes on sweet and savory transcend the trendy salted caramel flavor.

Comfort foods with a retro and/or nostalgic influence remain prominent on today’s menus.

No rules exist when it comes to creating impressive and memorable table settings.

It’s an annual tradition! For the last couple of Decembers, FE&S has compiled top food and foodservice industry trends from various research reports to see how they might impact equipment, supplies and design in the next year. Here are our top five picks as the industry prepares to head into 2024.

A wider availability of low- and no-alcohol beverages has driven menu mentions and interest among consumers.

A culinary forecast highlights the impact of social media on menus. Are restaurants finally getting some relief? Alto-Shaam breaks ground on a plant expansion. These stories and more This Week in Foodservice.

Tropical islands represent a favorite vacation spot for many, and those seeking a taste of the island life while at home continue to propel the popularity of these meals and ingredients on today’s menus.

From shareables to upscale menu items like steamed mussels, the variety of apps operators offer at bars keeps growing.

Due to both operators’ increased ability to customize this beverage’s sweetness and the availability of nondairy milk alternatives, market research firms project plenty of growth for the bubble tea segment in the coming years.

While chicken skins may be an emerging trend in the U.S., they have long been a staple snack in other countries.

Creative cocktails remain on trend, as an increasing number of operators continue to incorporate ingredients reminiscent of the coast or beach.

A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

Restaurants are increasingly incorporating menu items, experiences and more that unify under the premise of local community.

Category grows number of units and brands

The National Restaurant Association identified “swicy” foods, a combination of sweet and spicy flavors, as one of its top culinary trends for 2023.

Diners may order takeout and delivery more often these days, but they continue to make it clear that in-restaurant dining remains an important and valued experience in the so-called new normal.

The National Restaurant Association’s 2023 “What’s Hot Culinary Forecast” predicts globally inspired salads will be a top trend this year.

Flatbread sandwiches and wraps have become staples on many menus in recent years.

As consumers continue to seek globally inspired menus, awareness of Kurdish cuisine shows signs of growth.