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.

“Generationally, we can expect that customers’ support of businesses that support environmental stewardship — through local sourcing, reduced-waste cooking, sustainable ingredients — will grow stronger rather than diminish,” the report said.

In assembling this study, the association polled what it describes as thought leaders from the culinary world, asking them to identify what they see as the leading menu trends for 2025.

Here’s the top ten overall culinary trends for 2025 per the NRA study along with additional commentary from the association.

1. Sustainability and Local Sourcing – Eco-friendly practices are on the menu as diners increasingly prefer locally sourced ingredients and waste-reducing efforts that support the planet and local farms.
2. Cold Brew – Cold brew beverages are cooler than ever, satisfying those seeking energizing, smooth, and refreshing drinks without the bitterness.
3. Korean Cuisine – With its spicy, tangy, and umami-rich flavors, Korean cuisine is sizzling in popularity, satisfying diners’ thirst for adventurous and bold meals.
4. Hot Honey – Sweet with a kick! This honey variation is heating up dishes, adding a spicy buzz to everything from fried chicken to ice cream.
5. Vietnamese Cuisine – Light, herbaceous and packed with fresh flavors, Vietnamese food is ideal for health-conscious diners who love a balanced, flavorful meal.
6. Hyper-Local Beer & Wine – These drinks put the “cheers” in local flavors, connecting customers to regional brews and supporting nearby craft producers.
7. Fermented/Pickled Foods – From kimchi to pickled veggies, these zesty, tangy flavors are in a pickle to please diners who love a unique flavor punch.
8. Wellness Drinks – Functional beverages packed with ingredients like vitamins and probiotics are taking center stage, offering a sip of wellness in every glass.
9. Creative Spritzes – Refreshing, light and often low-alcohol, spritzes are sparking up the beverage scene, delivering a bubbly experience without the buzz.
10. Value Deals – With inflation still on consumers’ minds, value-focused deals are keeping dining out accessible for budget-conscious patrons.

“As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings,” says Dr. Chad Moutray, vice president of research and knowledge for the National Restaurant Association. “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 report listed its top ten macro trends that will impact operators from all segments. They are:

1. Sustainability & Local Sourcing
2. Value Deals/Propositions
3. Smaller or Streamlined Menus
4. Healthy Kids’ Menus
5. Pop-Up Restaurants
6. Hyper-Local
7. Convenience Proteins (sous vide, individual serving packs, shelf-stable, plant-based)
8. Limited-Time-Only Menus
9. Flights
10. Artificial Intelligence (AI) Integration

“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,” adds Moutray. “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.”