Whether you run a restaurant, a bar, a hotel, or all three, one thing is true: Standing still means falling behind. Guests are always looking for something new and delightful. Why not be the one to provide it? Find some inspiration in these intriguing industry trends.

2025 food trends we’re watching

A meal to remember

Diners in Europe are seeking “affordable experiential luxury,” according to Savills. What does that mean? When they go out to eat, they want exceptional service and a unique experience, without paying too much for the privilege. As an example, Savills points to the Big Mamma Group, a Paris-based family of Italian trattorias that’s known for lavish interiors and a convivial atmosphere.

Saucemus maximus

In the United States, food trend experts are predicting a proliferation of sauces, “from Chipotle’s viral vinaigrette and Raising Cane’s peppery mayo-ketchup blend to more culinarily elevated versions of romesco, salsa macha, tzatziki, hoisin, harissa and garlicky toum.” Whatever cuisine you serve, providing creative sauce options is one way to keep customers coming back.

Artful takeout meals

An offshoot of Michelin-starred Jōji in New York City, Jōji Box challenged the assumption that takeout sushi isn’t as special as the dine-in variety. Jōji Box created a custom takeout box to showcase its omakase selection: 10 pieces of nigiri and sashimi, half a negi toro roll and half a snow crab roll. We predict a global trend of takeout meals that are designed to stand out.

Third culture cuisine

“Third culture” isn’t a new term; it refers to the culture of people who are raised in a country that’s not their parents’ country of origin. Think Cantonese dumplings in Italian tomato sauce, or curry macaroni and cheese. Third culture cuisine is the ultimate global food trend, and we only see it growing worldwide.

2025 hospitality trends to follow

Connection and coziness

People worldwide are feeling lonely and isolated. In response, hospitality operators will be seeking to offer solutions: homey-feeling rooms, comfort foods, and opportunities for guests to connect with others. EHL Insights calls this “hospitality vibes — the emotional energy conveyed by individuals and spaces.”

Customized wellness

Wellness in hospitality has evolved from a general concept of “health and fitness” to a spectrum of possibilities that can be personalized. In 2025, expect to see more specific wellness offerings focused on nutrition, sleep, mindfulness, and fitness.

Serious sustainability

Hospitality operators have entered a new era for sustainability. Single actions, like on-site composting or reducing single-use plastics, are no longer enough. It’s now crucial “to invest in sustainable practices on a macro-level — from the customer experience to the well-being of employees, to their communities — all while ensuring sustainable and resource-conserving uses and practices.” Learn more about the hotel sustainability certifications that can help prove this commitment to guests.

Big beverage trends in 2025

Strong and savory coffee

Maybe we’ve all had enough of super-sweet, syrupy drinks. In the U.S., coffee trends include flavors like lemongrass, smoke, or the Yemeni spice mix hawaij. In China, “coffees are mixed with fruit juice, scented with flowers, and thickened with rice and even cheese.” Chinese consumers aren’t willing to splurge, however; they’re shunning expensive coffee chains in favor of those that offer discounted drinks. India’s growing coffee-drinker segment appreciates local, sustainably grown brews.

Water that works overtime

Everyone wants to be hydrated… but not with plain, boring ol’ water. A major beverage trend for 2025, according to Whole Foods, is water with a little something extra. Think coconut water, cactus water, chlorophyll water, protein water, and more.

Sustainability in alcoholic beverages

This isn’t entirely new — we looked at the practices of sustainable cocktail bars a few years back — but it’s definitely a trend that’s gaining momentum. Wine, beer, and spirit brands are seeking to shrink their environmental footprint with lighter packaging and regenerative agriculture. Did you know that the Bartesian® Professional Cocktail Machine uses all-natural ingredients in its drinks and reduces waste with precisely calibrated pours?

Smaller servings

We already know that Gen Z consumers worldwide just aren’t drinking as much alcohol as older generations. In keeping with this trend, many bars and restaurants are serving small portions of wine and cocktails. Think one-ounce/30ml pours of wine, or cocktails in a dainty glass. “This trend allows bartenders to showcase various creations while maximizing profitability with higher-margin percentage mini portions,” Forbes reports.

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