Be sure to read Part One of this trends series before diving into Part Two!
In part one of this two-part series on bar, restaurant, and hospitality trends for 2025, numerous industry leaders shared their views and predictions on what will be important in the New Year.
While this article series is not an exhaustive list of the possible trends for 2025, it does contain some of the key areas to watch in 2025.
Last time, experts discussed diversifying revenue streams; engaging the local community and customers outside of the establishment; helping each other within the industry; technology and artificial intelligence; the intelligent kitchen; online ordering, self-service, and kiosks; and highly personalized, engaging loyalty programs.
Part two of this series covers seven more trends to consider.
8. Experiential Food & Beverage – Everything Interactive, Shareable, Nostalgic
Executive Chef Oscar Cabezas of Telefèric Barcelona—a family-owned restaurant group in California that serves authentic Spanish tapas, paellas, and innovative cocktails—thinks “experiential” will continue to be a buzzword and trend in 2025.
“For 2025, we want to leverage the experiences over just meals,” said Cabezas. “People are craving more than just good food. We are eager to connect with our guests on an emotional level by sharing the stories behind the food, our ingredients, and our staff. We are heading to immersive, memorable experiences. This could involve interactive dining, like a paella cooking class, themed nights – flamenco night – or unique tasting menus that tell a story. At our restaurant, we have a ‘Chef's Counter’ experience, where guests can interact with the chefs and learn about the dishes.”
Melissa Araujo, executive chef and owner of Alma Café, an award-winning Honduran restaurant in New Orleans, said the industry will see an increase in experiential, interactive dining.
“I think we will see an uptick in chef’s tables, live cooking stations, tableside preparation, and other interactive experiences in restaurants,” said Araujo. “Diners today want more than just a meal, they want to connect with their experiences, so creating those memorable moments between the staff and diners is key… Look for ways to offer interactive experiences without overcomplicating your operations. These could include special purveyor dinners – partnering with a farm or vendor – chef nights, or themed events.”
Dean Wendell, vice president of food and beverage at Concord Hospitality, which has a large portfolio of hotels, restaurants, and bars, said experimental dining will thrive and evolve in the New Year. “Upscale restaurants are leaning heavily into tasting menus, chef’s tables, and omakase-style experiences,” he explained. “These multi-course options not only showcase chefs’ creativity, but also provide diners with a dynamic and memorable meal.”
Chef Ysaac Ramirez, Maleza at Drift Palm Springs in Palm Springs, Calif., said shareable dining experiences will trend in 2025.
“Something that I have been a fan of in the last five or so years is a shareable dining experience,” said Ramirez. “At Maleza, this is how our menus are designed. I feel that this is the direction that a lot of restaurants are going these days. It gives the consumer the ability to try numerous dishes without hurting the bank too much. Plus, it’s a great way to interact with your dining guest and spark conversations.”
Quinn Carlton Bostic, vice president of Tabletop Media Group—a Raleigh, N.C.-based marketing agency that specializes in food and beverage, hospitality, and entertainment—noted that incorporating nostalgic elements into experiences and menus has gained significant traction and is poised to remain popular in 2025.
“Restaurants can tap into the emotional appeal of the 90s and early 2000s by offering retro-inspired dishes, beverages, and even themed events,” said Bostic. “Nostalgia creates a sense of comfort and connection, especially for Millennial diners who are drawn to familiar tastes and memories from their childhood. For example, we recently helped a client celebrate their 50th anniversary with a 70s-themed party, complete with their original menu and a curated playlist from that era. The event was a tremendous success, fostering a fun and inviting atmosphere that encouraged guests to engage deeply with the brand. Small touches like playing a 90s playlist during service can similarly evoke a sense of home and belonging, driving repeat visits and customer loyalty.”
9. The Critical Importance of Social Media Marketing – “Part of the Modern Customer Journey”
Bostic, of Tabletop Media Group, said a strong social media presence is indispensable for bars, restaurants, and others in the hospitality space, and platforms like Instagram and TikTok are now essential tools for discovery. Younger generations, she said, are often using social media platforms as their primary search engine, so marketing in this manner will continue to rise in 2025.
“A Gen Z diner recently told me they rely on TikTok for everything from choosing coffee shops to selecting personal care products,” said Bostic. “For restaurants, this means being active on at least one platform is no longer optional – it’s a necessity.”
Bostic said sharing visually appealing content, engaging stories, and interactive posts can help hospitality businesses reach new audiences, build brand loyalty, and stay relevant in an increasingly digital world.
“Social media is not just a marketing tool; it’s a critical part of the modern customer journey,” stressed Bostic.
10. Sustainability and Waste Management
Wendell, of Concord Hospitality, believes that guests will not only prefer but expect to see sustainability and waste management initiatives implemented in 2025.
“Sustainability remains to be a prominent focus and consumers will be more interested in knowing what restaurants are doing to mitigate waste,” said Wendell.
Cabezas, of Telefèric Barcelona, said the industry will see more localized sourcing as a sustainable practice, as dinners are increasingly conscious of where their food comes from.
“It's not just a trend, it's a responsibility,” said Cabezas. “We look for ways to reduce waste, source locally, and operate more sustainably. We already prioritize sourcing local ingredients, but we want to take it further by partnering with nearby farms and highlighting seasonal produce even more prominently on our menu. This also ties into sustainability, which is a growing concern for both our guests and, to be honest, for our staff.”
Jacob Stull, executive chef and owner of Reve in Birmingham, Ala., thinks sustainability is a big deal and will continue to rise in 2025. “As chef’s, we need to be responsible and not be a part of the problem. At Reve, this is a non-negotiable and we hope that we can inspire others to do the same.”
11. Luxury and a Return to Excess
Rachel Ayotte, editor in chief of Late Checkout, a consumer guide for all things all things food, drink, and travel, said the industry is going to see a return to excess and over-the-top when it comes to food, cocktails, and menus.
“The past few years have been about ‘quiet luxury,’ where the best things are exclusive and hidden behind closed doors,” said Ayotte. “We saw Frog Club in N.Y. dominate the news cycle because they didn’t allow cell phones, which only heightened the sense of exclusivity. But I think we’re going to see a pendulum shift to ‘loud luxury’ where bars and restaurants are going to see how extravagant and over the top they can go.”
Loud luxury doesn’t have to be about the most expensive thing on the menu, according to Ayotte. “It’s about being celebratory, boisterous, enjoying life,” she said. “People are ready to let loose and it’s all about creating that atmosphere where they can have fun and let go.”
For Nick Zocco—executive chef of Salt Lake City’s Urban Hill, where they have a commitment to “make every dining experience a special occasion”—offering luxury menu items doesn’t have to be complicated. “Many times, this can include seafood, and we all know great seafood does not come cheap,” he said. “But when a restaurant can provide details as to where it's from and why they are offering these special seafood items, it makes a big difference in how the consumer decides to purchase these items over others. At Urban Hill, we are able to buy very specific items from direct seafood purveyors and are able to tell them a story as to why we buy from them and why it's important to us to offer these.”
12. More Cultural Diversity with Food and Beverage
Zocco, of Urban Hill, said another big trend will be cultural diversity in food and beverage, something he’s seen take shape in Salt Lake City.
“New international cuisine concepts are popping up all over the valley, and it’s exciting to see how food brings people and cultures together,” said Zocco. “I’ve especially seen a rise in Latin-inspired cuisine, and Chinatown in South Salt Lake is thriving, transforming into a true cultural hub. Salt Lake City and its surrounding communities and cities have become a hotspot for entrepreneurs opening innovative restaurants, and it’s so great to watch this culinary scene grow It’s growing so fast that, as a chef, it’s actually hard to keep up.”
Zocco believes the industry will also see more Asian and Latin-American flavor profiles taking the lead in what chefs are inspired by. “Many of the flavor combinations that each of these cultural influences work very well together and help achieve more complexity to creative dishes or recipes,” he said.
Chef Felix Plasencia, culinary director of the Centurion Restaurant Group in Doral, Fla., said fusion cuisine with global flavors will be a trend in 2025.
“Fusion cuisine continues to rise in popularity as diners seek new and exciting flavor combinations,” said Plasencia. “Spanish, Peruvian, and Cuban restaurants can capitalize on this trend by blending traditional recipes with modern techniques or ingredients from other cultures. For example, a Spanish restaurant could incorporate Asian flavors into tapas, while a Cuban restaurant might offer a fusion of Caribbean and Latin American flavors. Peruvian cuisine, known for its diverse influences, might experiment with more non-traditional ingredients, creating unique twists on ceviche or other iconic dishes.”
Myles Moody, chef and owner of Kinship Butcher & Sundry in Atlanta, Ga., said there will be a focus on the cuisines of Africa in 2025, and a new appreciation for how many cultures within the African continent have shaped the culinary landscape of the United States – particularly the South.
“I think we will see the elevation of African cuisines as well as the delineation of them regionally,” said Moody. “I think, in general, there will be a focus on exposure to the distinction of regionality across all culinary cultures.”
Chef Eric Chung, founder of San Jose’s Flaming Ox, which focuses on Taiwan’s most beloved, iconic dishes, said elevated comfort foods with a global twist will also trend in the New Year.
“Comfort foods are evolving to reflect the growing popularity of global flavors, with Southeast Asian cuisine being one of the frontrunners,” said Chung. “Dishes inspired by Vietnamese, Thai, and Filipino ingredients are increasingly appealing to diners seeking something familiar yet exotic. Ingredients with wellness benefits, such as fermented foods like kimchi, are becoming key players in this trend. These additions not only enhance the flavor profiles of dishes but also resonate with consumers who value functional foods that support gut health and overall well-being.”
Ramirez, of Maleza at Drift Palm Springs, advised: “Travel! Get out of your own area and find inspiration in other places. See what people are doing differently than you!”
13. Clean Menus, Locally Sourced Ingredients, and Plant Based Foods
Wendell, of Concord Hospitality, said cleaner menu items will remain a priority as customers are closely evaluating nutritional value. “Consumers are continuing to become more aware of calories and how food impacts their health, influencing how and what they order,” he said.
Wendell said terms such as “local” and “farm to table” are expected, but descriptors like “house-cured,” “private selection,” and “artisanal” are gaining importance in signaling quality and freshness.
“These terms resonate with diners seeking craftsmanship and authenticity in their meal,” explained Wendell. “In the culinary space, the shift to all-natural, sustainable, and responsibly sourced ingredients remains prominent, with a focus on preparation techniques that protect both nutritional value and visual appeal.”
Moody, of Kinship Butcher & Sundry, believes locally sourced and farm-to-table dishes will continue to be popular.
“I am excited about the continued evolution of the ‘farm to table’ movement, which in many ways, at this point, seems passé,” said Moody. “However, I am encouraged by its evolution and the evolution of Kinship within Georgia’s vast agricultural system and working with farmers who are focused on both good growing practices and flavor.”
Zocco, of Urban Hill, said farmers’ markets give community members, chefs, and everybody in between an opportunity to support and learn about the food they are eating in restaurants. “Going to farmers markets is a great way for other chefs to meet with those who grow our food locally and learn about where their ingredients come from,” he shared.
Chrissy Sheffey, general manager of Doyle Bar in Washington, D.C., noted the “farm-to-glass” movement is poised to soar in 2025. “Sourcing ingredients directly from local farmers and producers enhances quality while supporting agricultural communities,” she said. “This practice not only elevates cocktail programs but also creates meaningful connections between bars and the land.
In embracing the farm-to-glass movement, authenticity and relationship-building are key. Engage directly with local farmers and producers to create genuine partnerships. Farming is a labor of love—approach these collaborations with respect and mutual investment rather than viewing them as mere transactions.”
In terms of clean or healthy menus, Reve’s Stull said he’s we’re seeing a lot happening with the plant-based movement right now, which will continue building in 2025.
“In certain tasting menus, vegetables are the star of the show, which is a refreshing concept instead of bombarding guests with wagyu and ‘center of the plate’ philosophy,” said Stull.
14. The Continued Development of the Sober Curious Movement
The demand for mindful drinking, or the sober curious movement, will continue to grow in 2025, particularly among Millennials and Gen Z, according to restaurateur Kao Saelee of Jo’s Modern Tai and The Peach in Oakland, Calif. He said guests are looking for complex, flavorful cocktails that fit a more health-conscious lifestyle.
“More and more people are opting to drink less but still want to enjoy beverages that allow them to wake up without a hangover or enjoy a drink during brunch and still be able to function for the rest of the day,” said Saelee. “At our newest brunch location, we’ve added a low-ABV cocktail menu to cater to this growing interest. Guests love being able to enjoy thoughtfully crafted drinks that are both refreshing and lower in alcohol.
Stull, of Reve, said non-alcoholic beverage options are huge right now, and he expects that to continue. “At Reve, this is reflected in our beverage program at the forefront, and not as an afterthought,” he noted. “We want all of our guests to be able to enjoy our experience just as much as anyone else.”
While spirit-forward cocktails will always have a place, bars are focusing on creative, balanced low-ABV and alcohol-free options that offer depth and complexity, according to Sheffey of Doyle Bar.
“For no- and low-alcohol beverages, quality should never be compromised,” said Sheffey. “Guests deserve more than just a simple lemonade; each drink should be intentionally crafted with as much care as any signature cocktail.”
Saelee’s advice for the industry is to create a well-rounded low-ABV (alcohol by volume) or no-ABV program that doesn’t feel like an afterthought. “Use creative ingredients like botanicals, teas, and fresh juices to elevate the drink menu,” he said. “Train your bartenders to focus on balance and flavor so these options shine just as brightly as your classic cocktails.”
Final Thoughts: Align Trends with Your Brand’s Identity and Values
Overall, when evaluating and implementing current trends in the bar, restaurant, and hospitality industry, it’s important to be thoughtful and deliberate with each decision.
“Whether it’s leveraging technology or reimagining the guest experience, the key is to stay adaptable,” said Xavi Padrosa, co-owner and operator of Telefèric Barcelona in Palo Alto, Los Gatos, Walnut Creek, Los Angeles and Long Beach, Calif., “Anticipate changes, listen to your customers, and innovate in ways that align with your brand values.”
Telefèric Barcelona’s Cabezas, agrees that it’s critical to stay true to the business. “While it's important to adapt to trends, at Teleferic we don't lose sight of our restaurant's core identity and values,” he said. “Authenticity resonates with guests and creates a more memorable experience.”
Aaron Kiel is an award-winning journalist and public relations professional in Raleigh, N.C. He’s worked in the beverage, tea, and coffee industries for two decades, as well as hospitality and technology. He’s a journalist at heart, but he also wears a PR and communications hat through his consultancy, ak PR Group. Aaron is a contributing writer/reporter for Questex’s Bar & Restaurant News and he’s a past editor of Questex’s World Tea News. In 2023, he was a finalist and honorable mention in the “Folio: Eddie & Ozzie Awards” for “Range of Work by a Single Author – B2B” for Questex’s World Tea News. In 2024, Aaron won two awards for his work with Questex’s Bar & Restaurant News, including a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards under the “Diversity, Equity & Inclusion” category, and a “Folio: Eddie & Ozzie Award” in the B2B article category for “Culture & Community.” He also received a 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram: @adventurer_explorer or visit akprgroup.com.
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