What’s whetting appetites in 2025? Faced with a world of disruption and relentless news cycle, diners are searching for comfort in food and escapism through global flavors. They’re prioritizing wellness—for both physical and mental health—in the food they consume. And they’re supporting the restaurants that bring sustainability into the fold.
These themes are translating into ongoing and emerging restaurant menu trends that are expected to dominate the new year. Leap into innovation by shaping your menu strategies with these customer demands.
Blending Opulence with Nostalgia
Modern consumers, especially Generation Z and millennials, are romanticizing simpler times. That’s why 58% of travelers are revisiting their favorite childhood destinations—and on the culinary end of hospitality, it’s driving consumers back to cozy nostalgic foods like mac and cheese and chicken soups.
The desire for comfort is empowering the revival of once-struggling chains like The Cheesecake Factory, Chili’s, and Fazoli’s. However, it’s also creating new opportunities for modern brands. Nostalgic foods have become a catalyst for innovation, sparking high-low combinations like caviar on burgers and deviled eggs. Bull & Bear in Orlando is even known to pair baked potatoes with the coveted Jamon Iberico de Bellota, caviar, and gold leaf.
By embracing long-time customer favorites and creatively transformed homestyle meals, restaurants can hit a home run on loyalty and memorability.
Elevating Classics with Global Flavors
Global flavors are captivating diners, and the National Restaurant Association reports the popularity of Southeast Asian foods is rising fast. While Japanese and Korean cuisines have gained mainstream traction in recent years, diners are increasingly exploring Vietnamese and Filipino dishes and ingredients.
For classic international dishes, authenticity has grown more important as consumers become increasingly well-traveled. However, globally inspired comfort food—think longganisa breakfast sausages or pandan-infused cake—is also making a splash in the culinary field. Careful experimentation that considers the preferences of your loyal customers can excite and attract new diners.
Bringing Health and Sustainability Center Stage
Despite the search for nostalgia, customers don’t want to bring back the bad habits of the past. Sustainability continues to be a key factor in where people decide to eat out. Regenerative seafood, especially oysters, that restores ocean ecosystems has been particularly trendy in recent times.
Healthy dining is also of the essence for certain consumers. We’ve seen mocktails get their moment throughout 2024. Additionally, fermented foods like sauerkraut, kefir, and kimchi have been seeing a steady rise since 2018. Milky maple, the flavor of the year for 2025, was selected for its natural, plant-based sweetness.
Personalized food experiences that account for individual health and allergy needs can further attract clientele.
Bridging the Gap Between Innovation and Familiarity
Customer-focused restaurant leaders will be invaluable as we enter the new year. Executive chefs will be tasked with striking the right balance between trusty customer favorites and restaurant menu trends, like demand for sustainable seafood or Southeast Asian flavors. Front-of-house and marketing managers will face the challenge of effectively communicating these menu updates to the public, ensuring they resonate with diners.
At Gecko Hospitality, we can connect you with nationwide leaders who can bring innovation and a customer-first mindset to your team. Our experienced hospitality recruiters will get to know your vision and goals, then place a top-performing culture fit on your management team.
