New research reveals the top trends set to shake up American menus in 2025, with caraflex cabbage and functional plants stealing the spotlight, condiments like hot honey making waves, and food tourism content fueling a craving for authentic global flavors.
Following a challenging year of traffic slumps in 2024, the industry is set to make a moderate recovery in 2025.
Foodservice equipment manufacturer Alto-Shaam has identified the emerging culinary shifts that are set to move into mainstream influence in menu management nationwide as hope appears on the horizon for the industry.
Using key data from food service insights leader Technomic and exploration of consumer trends, the team of culinary specialists and menu management experts at Alto-Shaam have identified the top five drivers of menu evolution in 2025:
1. Cultivating global connections
The rising popularity of food tourism is fueling consumer curiosity to experience authentic flavors from across the globe. This trend has emerged on TikTok and Instagram, with travelers showcasing their culinary adventures.
The research suggests that this has driven a growing appetite for authentic cuisine, as evidenced by the rapid rise in the popularity of authentic Asian food beyond its traditional communities, and the increasing demand for genuine Italian flavors, prepared as they are in Italy.
Consumers are not only willing to embrace local cuisines, but they also want to understand the cooking skills and techniques used to prepare their meals.
Experts at Alto-Shaam recommend that staff, including chefs, waitresses, waiters, and hosts, are educated and encouraged to share this knowledge with customers, to feed their excitement and encourage social media promotion of their experiences.
2. Elevated dining & upscaling ingredients
Alto-Shaam found that social media is also influencing consumer aspiration levels, driving them to new heights and sparking a surge in luxury dining as foodies chase high-end spots serving top-tier dishes. This includes the desire for high-quality ingredients, as a result of increased awareness and global food knowledge.
Kristina Bladecki, executive corporate chef and head of culinary, says: “Restaurateurs must carefully consider their ingredient quality choices and how these are presented through their menu planning and design in order to attract paying customers, while keeping economic factors and a diverse customer base in mind.”
High menu prices have been an issue in the industry in recent years due to inflation, resulting in a decline in traffic as diners wish to spend less. In 2025, operators can offer elevated foodservice experiences at more affordable prices through emphasizing value in LTOs to drive sales.
3. Stealth health & super foods
Gen Z is shaking things up, demanding healthier and more sustainable options compared to older generations, including alcohol-free drink choices. Research has found that growing health awareness has resulted in a focus on quality ingredients for those who are willing to splash out on premium products.
In response, the culinary specialists at Alto-Shaam predict that blended meat and alcohol-free options will spike on menus in the new year. Expect to see functional plants like burdock, angelica, and osha root popping up more frequently, adding a fresh, innovative twist to dishes. Similarly, veggies will increasingly appear at the center of the plate in place of meat, including caraflex cabbage, lion’s mane, maitake and oyster mushrooms, as well as avocado stealing the show.
4. Harmonizing heat
A desire for bold and complex sauces and spices has hit America in recent years. This follows a new love of customization, indulgence, and comfort in the US. The study predicts that condiments and spices are set to influence 2025 menus, with popular items including gochujang, hot honey, and honey sriracha for those who want some sweetness with a side of fire.
Classics revamped or merged, such as honey miso and fermented hot sauce, and incredibly, dishes becoming spices, including pizza spice and pho spice, are also anticipated to meet consumer demand for punchy flavors with an innovative twist.
“Restaurateurs should get creative and utilize in-house ingredients to introduce new and exciting flavors to their menus. For example, popular hot honey which taps into the recent swicy trend, can be made with just honey, hot peppers and vinegar” Bladecki adds.
Diners are also expected to embrace the full complexity of peppers in 2025, with chiles such as the goat’s horn and the aji amarillo rising in popularity, offering a fruity-spicy flavor combination.
5. Limited time offers (LTOs)
Eating out has moved from a once a week or special occasion treat to the everyday norm as diners try to keep up with all the dishes at their convenience.
Increased LTOs will offer diners an affordable opportunity to enjoy eating out, making it more accessible for those who may have previously found inflated prices out of reach.
According to Technomic, 52% of consumers say the availability of LTOs is important when deciding which restaurant to visit, up from 48% in 2021, as consumers become more vigilant with their spending. With 50% of operators launching at least one LTO in the last year, it is highly encouraged this continues in 2025.
“LTOs are a great way to attract a diverse customer base, create buzz and excitement, and test impact as they are not permanent. In addition, it has been found customers increase their spending when using LTOs, supporting wider commercial business objectives”, Bladecki explains.
Let’s not forget the hordes of social addicts capturing #Foodie pics for their fans and followers, with discounted meals helping fuel their content and keep up appearances.
Changing consumer behaviors and therefore customer attraction strategies impact kitchen requirements as businesses must be able to adapt and react.
“With equipment such as multi-cook ovens, chefs can cook multiple food items, using different techniques and temperatures all at once, allowing chefs to experiment with new trends, without losing workspace or investing in multiple new tools.”
These insights are crucial for understanding the current and future dynamics of the foodservice industry and offer guidance for businesses on how to navigate the challenges and opportunities ahead.
To read Alto-Shaam’s study and discover the trends predicted to influence menu innovation and management in 2025 in full, visit the Alto-Shaam site here.
