In January's One for the Road, we asked industry experts to weigh in on what's out for 2025 trends in the bar and restaurant industry:
What is NOT in for 2025? What trends should be left in 2024?

Evan Hennessey, Chef/Owner, Stages at One Washington and The Living Room, Dover, New Hampshire
In 2024, we saw an even bigger uptick in self-proclaimed "food experts" on social media. Now more than ever, people are out and about talking to their phones about the food that they're eating and the restaurants they're dining at as if they have the proper credentials to do so. This amateur feedback can, of course, change the livelihood of businesses for the better, but it can also significantly hurt businesses that have been around for decades that are truly great at what they do. In 2025, this needs to be OUT. We need to leave the critiques and reviews to those with journalism backgrounds or direct hospitality experience who can make fair judgements.

Conor Quinn & Stuart Hall, Co-Founders of Wilde Irish Gin
Overly fussy cocktails are not in for 2025. We see a serious resurgence of classic cocktails, like the gin martini, and it's bringing back a deeper appreciation for spirits.
The combination of people being more mindful about their consumption and so many interesting spirits on the market, there is a greater desire to taste and experience the liquid rather than covering it with potions, smokes, and overly complicated garnishes.
We see bars and restaurants elevating the classic cocktails in simple yet effective ways. For example, by using a unique gin, bartenders are able to highlight the unique tasting notes rather than covering up a well gin with syrup.

Bo Shuff, Executive Director, United States Bartenders’ Guild
2024 trend to leave behind: QR Code menus. Service is about personal connection and conversation. QR code menus are the antithesis of service. They are not guest friendly, especially if they are not designed to work on mobile devices. PDFs and full web pages present additional challenges to ordering instead of providing a roadmap to an experience.

Carl Comeuax, CEO, Crust Pizza
1. Ignoring Dietary Restrictions
In 2025, inclusivity is key. Offering only limited options for customers with dietary restrictions is a recipe for failure. Crust Pizza Co. has a menu to cater to various dietary needs, including vegan, gluten-free, and keto-friendly options.
2. Neglecting the Digital Experience
A seamless online ordering experience is crucial in today's world. Difficult-to-navigate websites and clunky mobile apps can frustrate customers.

Brian Galati, Co-Owner, Dearly Beloved & Headquarters Beercade, Chicago, Illinois
Do you have any specials?

Jonathan Weathington, CEO, Shuckin' Shack
"Gourmet" Ingredients: Not everyone needs (or wants) Wagyu with a breakfast burrito, gold-flaked drink rims, or Indonesian-sourced lentils on a wedge salad. Gourmet ingredients are expensive, can be a high waste item, and drive the cost of menu items up for the average consumer. Save the gourmet ingredients for elevated dining, fine dining, or Salt Bae; the average consumer wants a great meal at a reasonable price.
Digital Touchpoints for Everything: Restaurants will stop using digital as a crutch and gatekeeper for great restaurant service. Not every consumer wants to watch service click through iPads, push for loyalty program sign-ups, or survey on every visit. Consumers are coming to restaurants for a great experience and that involves human interaction.
Treating Staff Poorly: It’s hard to retain talent when they are berated by consumers. When did it become acceptable to treat FOH staff so poorly? Please be nice and considerate to staff, they work hard to provide a great experience for consumers.

Joe Fontana, Owner, Fry the Coop, Chicago, Illinois
There was a big push for robots in restaurants in 2024. Either on the cooking line or bot food runners. Even fully robot automated restaurants. Clearly the technology isn’t there yet and consumers are not having it. People still need hospitality, human connection, and food made with love!

Ric Gruber, CEO, Billy Bricks Restaurant Group, Chicago, Illinois
As we look ahead to 2025, some pizza trends have proven they deserve a permanent spot at the table. Pepperoni with hot honey continues to be a dynamic duo—whether it's classic slices or cup-and-char, it’s the perfect sweet-heat combination. We’re also eager to explore trending toppings from Indian cuisine, like tandoori and chicken tikka masala, which bring bold, exciting flavors to the mix. Another must-stay is vodka sauce on pizza; our Godfather pizza featuring this creamy base has been a runaway hit.
However, not every trend is worth keeping. Overloading pizzas with excessive toppings takes away from the balanced flavors that make pizza timeless. Similarly, “gourmet” overcomplications detract from its hardiness and affordability. Pizza’s beauty lies in its simplicity—let’s keep it that way!

Jesse Held, Co-Founder, Earl Giles, Minneapolis, Minnesota
Restaurant Related - QR codes! Let’s get back to being hospitable in the hospitality industry! Less robots and more human-to-human interaction.
Cocktail Related - Bad “celebrity” spirits! Pretty faces and a big name doesn’t mean it’s a good product.
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