2025 Global Restaurant Trends Forecast
2025 Global
Restaurant Trends
Forecast
By:
Aaron Jourden
Director, International
Research & Insights
Keegan Sims
Senior Research Analyst,
Global
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©2024 Technomic, Inc.
2025 Global Restaurant Trends Forecast
The global pandemic and ensuing years of
supply disruption, unabating inflation and
general worldwide unease, have produced
an extended period of challenging operating
conditions for the restaurant and foodservice
industry in the U.S. and abroad.
But as pandemic-driven inflationary pressures
finally begin to subdue in many—but certainly
not all—global markets, lingering labor issues
and ongoing potential for market disruptions
brought about by extreme weather and
conflicts will continue to keep operators and
suppliers awake at night.
Despite it all, 2025 will be the year of hope.
Looking ahead, expect to see many of last
year’s macro trends evolve and mature, while
quick-moving fads burn bright and fade.
Korean foods, egg sandwiches, beverage chain
proliferation and the acceleration of product
development—all covered in previous annual
global forecasts—remain highly relevant to the
mass market, even as newer trends emerge
and mature.
As noted before, the need to perk up weary
consumers is high on operators’ priority lists,
and 2025 will be no exception. Expect this to
be expressed through experiences, marketing
and menu development that are grounded in
communal, whimsical and escapist themes.
More than ever, restaurants are a refuge of
certainty in a world of seemingly constant
uncertainty.
With this as context, we are pleased to share
our perspective on what’s set to influence
restaurant operations, marketing and menus
around the globe in the coming year and
beyond.
©2024 Technomic, Inc.
2025 Global Restaurant Trends Forecast
Analogue expect more operators
to go beyond
Alternatives standard beef,
pork, poultry
Plant-based meat alts had a and seafood to
moment in the spotlight, but 2025 explore a wider
will find new stars in the protein variety of animal
category. Ostrich made news proteins. At the
as a beef alternative in Japan, same time, look
and frog legs are trending up on for more chains
chain menus in China. Consumer to introduce milks
demand for new flavors and not derived from
experiences coupled with the cows or plants,
reality of rising costs for many particularly camel
everyday proteins in some cases and buffalo milks.
has elevated the introduction of
less-common meats, poultry and
other animal-derived products. In
Imposters,
2025, Fakes,
Replications &
Copycats
In the age of hypercompetitive All Eyes on
product development, many Southeast Asia
restaurant chains are
looking to their direct Restaurant chains from China,
competitors’ core menus Japan, South Korea, the U.S.,
for product inspiration. Australia and the Middle East
There’s a growing number are eyeing Southeast Asia for
of restaurant brands that expansion opportunities as they
apparently see no need to face saturation, slow growth
reinvent the wheel, opting to and intense competition at
freely imitate, replicate and home. Singapore is emerging
downright copy successful as the proving ground for entry
products found on other into this region. Indonesia,
chain menuboards. Primarily Malaysia and the Philippines
impacting fast-food are solidifying as secondary
chains, expect to entry points. Many fast-growing
see many more new brands from within this region
products in the burger, are also eyeing local growth as
pizza, drink and well as more aspirational global
dessert categories that expansion. Watch brands like
reference—explicitly Kopi Kenangan, ZUS Coffee and
or implicitly—signature Tealive in particular. Quick-service
offerings from leading formats, beverage-heavy menus,
global brands over the extensive applications of tech,
coming year. localized branding and extremely
rapid product development
are commonalities among the
region’s leading players.
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©2024 Technomic, Inc.
2025 Global Restaurant Trends Forecast
“Inherivation” chips, Mexican birria, Japanese
ramen, Hawaiian poke and
Regional &
The strategy of developing Korean chimaek. Even traditions Emerging Trends
innovative new products based such as Japanese omakase will
firmly on inherited cuisine be taken into new and unfamiliar to Watch
traditions and standards is directions, such as the application When it comes to global cuisine
nothing new in the restaurant to comfort foods like pizza, influences, expect to see more
world, but this culinary approach burgers and fried chicken. milanesa by way of Argentina,
is poised to gain traction across more Hong Kong-style barbecue,
global markets at the chain level. Escapist Themes more Turkish street foods and—
Next year will see more and as predicted in years past—more
more operators leveraging the Restaurants will increasingly
cater to consumers looking for casual Korean favorites.
inherivation trend to bring new
and differentiated products to reprieve from the stresses of There will be more promotion
the mass market—particularly daily life. On menus, expressions of love/hate ingredients like
to cater to local tastes and of this trend may include new cilantro, pineapple on pizza and
preferences. Take for instance the products that reference outer fish mint. Some might even call
modern adaptation of traditional space, fantasy and transportation these ingredient controversial.
mix coffee emerging in South to a far-off land. More experiential For restaurants, it’s a way to spark
Korea, or how local brands in forms could be catered picnics in social chatter.
Mexico are rethinking traditional serene locales, immersive group
dinners that transport guests Expect restaurants to up their
chiles en nogada and pan de use of avocado and sweet corn
muerto for contemporary diners. back in time, and dining rooms
that welcome pet parents and across all aspects of the menu,
Other preparations getting the including drinks and desserts.
treatment include British fish and their fur babies.
Dessertified Snacks
As much as brands have paid
increasingly close attention to
their sweet options in recent
years—with pizza operators in
particular revisiting their dessert
pizza menus—operators are
set to bring classic dessert
ingredients to their sides
and snacks. Look for global
and local operators to
introduce such selections as
loaded fries topped with ice
cream, dumplings filled with
chocolate sauce or tteokbokki
bathed in sweet sesame pastes
as this trend matures over the
coming year.
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©2024 Technomic, Inc.
2025 Global Restaurant Trends Forecast
Coffee and tea concepts will roll Many chains will be leaning
out more items with matcha, into applying the golden ratio to
pistachio, and fresh-prepped soy their menu development, and
milks and yogurts. will be marketing that trending
term specifically and loudly.
Regenerative flours will get more
The concept has been gaining
features in pastas and pizza
momentum among leading
crusts.
operators in Asia, with one
Popular in parts of Asia, konjac global player recently touting its
will emerge in the west in tea development of a pizza topped
drinks and as a healthy rice or with the golden ratio of cheese, as
noodle alternative. determined by AI.
We will see more fast-casual And finally, look for clever use
and casual-dining concepts of marshmallows in classic,
with a Pan-Africa positioning, whimsical and globally inspired
particularly in Europe and North variations on both dessert and
America. savory menus as the surprise hit
ingredient for 2025.
Mexican pambazo sandwiches
may emerge on menuboards
at fast-casual chains and food
trucks alike.
Image Source: Shutterstock
©2024 Technomic, Inc.
2025 Global Restaurant Trends Forecast
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