The National Restaurant Association (NRA) released its 2025 What’s Hot Culinary Forecast, “revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness and sustainability,” said the NRA. Consumers can expect restaurant menus to have wellness-enhancing mushrooms, “honey-infused creations with a spicy twist” and flavors from Southeast Asia. Today’s diners “are not only craving bold flavors but are also prioritizing environmental consciousness, value and well-being in every bite,” the association wrote.
"This year’s forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet,” said Dr. Chad Moutray, vice president of research and knowledge for the NRA. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. 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.”
In the “top ingredients” category, the NRA said earthy fungi are “now being explored by chefs everywhere, as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts.”
Korean, Vietnamese and Filipino cooking are capturing Americans’ attention, with Southeast Asian flavors taking the top three spots for “top dishes,” according to the NRA.
The NRA’s top 10 overall trends for 2025 include:
- Sustainability and Local Sourcing
- Cold Brew
- Korean Cuisine
- Hot Honey
- Vietnamese Cuisine
- Hyper-Local Beer & Wine
- Fermented/Pickled Foods
- Wellness Drinks
- Creative Spritzes
- Value Deals
“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,” Moutray said. “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.”
In the October 2024 edition of NACS Magazine, NACS investigated how food and beverages are being influenced by many taste preferences, creating bold, exciting and new profiles for every demographic. Read more in “Flavor Forward.”