The foodservice industry is facing its fair share of challenges, but there are also plenty of reasons to feel optimistic about the year ahead. From a greater focus on sustainability to the increasing accessibility of technology and the elevation of some familiar ingredients, 2025 is already shaping up to be an exciting year. Here are 25 positive trends, developments, and ideas to keep you inspired about the future of foodservice.
1 Gen Z’s adventurous palates
“They’re already popularizing a full range of Swicy (sweet and spicy) flavors, and moving beyond this to fermented flavors and ‘Third Culture’ fusions of many cuisines, especially South-East Asian,” says Graham Humphreys, president of F&B innovation agency The Culinary Edge. “This is not only exciting from a culinary perspective – it reduces the dependence on salt, sugar and fat to create craveable flavors, so it also makes for healthier, more sustainable food.”
2 AI to streamline small businesses
Many of the small businesses we spoke to are feeling positive about the potential of AI to help tackle challenges such as staffing, inventory and customer engagement with the efficiency once reserved for big players.
3 The power of data
“In 2025, we are most excited about enhancing our predictive menu services, providing our customers with even more personalized and seamless dining experiences,” says Jenna Spurrier owner of Indianapolis restaurant Pier 48. “Additionally, we are committed to advancing our data retention models to better understand and serve our community.”
4 Stabilization
According to Christie & Co, profits are stabilizing in the UK’s dining sector, with brands looking to acquire new sites and reporting an uptick in margins. There’s a similar sentiment in the US, according to Gary Pryor, a consultant specializing in foodservice M&As. “The last four years have been volatile for the industry, but in 2024, everything started to stabilize, so our industry can start spending money on marketing and getting people back in restaurant seats. The restaurant industry is like a groundhog that has finally not seen its shadow, and we are ready for spring!”
5 Circle2025
This year’s event in Vietnam on July 24-27 will address the key issues, trends and innovations shaping the foodservice industry’s future – and FCSI consultant members can take advantage of a very special offer to attend FCSI Asia Pacific Conference. See page 17 for details.
6 Plant protein innovation
According to the Good Food Institute (GFI), we are seeing ‘astonishing growth’ in Europe’s alternative protein research network. Exciting projects to watch this year will focus on making cultivated meat production more affordable and enhancing the flavor and texture of plant-based meat.
7 The revival of ancient food traditions
Such as the Indonesian tradition of jamu – a turmeric and ginger elixir – which will feature at Singapore’s Future of Food seminar in February.
8 Circular business models
Like the ones being developed by ‘flower to jar’ British honey startup Black Bee Honey at The Food Works SW, a food and drink innovation center in North Somerset, UK. “They donate a percentage of their turnover towards the creation of wildflower meadows which has enabled them to establish a circular business model where every jar bought creates wildflower meadows, which in turn helps bees and other pollinators,” explains the hub’s technical manager Beth Winters.
9 Back to the office
More companies are issuing return-to-office mandates, which could be a boon to business and industry (B&I) caterers. “The increased return to work will not only mean more demand for our services, but what’s promising is the additional value we are seeing organizations place on the impact that it can have on engagement and productivity,” says Sam Hurst, chief grazing officer at workplace and event caterer Grazing.
10 B&I innovations
Workplace caterers are also doubling down on tech innovation. “Technology leads the way in improving experiences, from innovative marketing to initiatives such as seamless tray scanning solutions that many clients are exploring,” explains Peter Kent, regional managing director at BaxterStorey.
11 Less fuss
For some chefs, high costs are providing an opportunity to get back to their roots. “With a cost-of-living crisis in full swing and the government doing everything they can to take every penny from hospitality, the only way for survival is reducing how much work and fussy touches go into a dish,” says Dean Banks, CEO of the Dean Banks Group. “It’s a way that I massively love to eat and cook.”
12 More focus on responsible sourcing
“Consumers are increasingly aware of where their food comes from, making it essential for restaurants to focus on sourcing responsibly,” stresses Pasquale Parascandolo, assistant director of F&B at Penha Longa Resort in Portugal. “Restaurant owners will need to deliver quality, creativity, and sustainability to stand out in an ever-evolving market.”
13 Carbon tracking
“More restaurants are embracing carbon-tracking tools and digital solutions to optimize resource use and I think this will become standard practice across the industry,” says Matt Mills, executive chef at The Grahmaston, Radisson Blu Glasgow.
14 Sober curiosity
According to Giacomo Giannotti, Founder of Paradiso, 2025 will be the year
of non-alcoholic and low-alcohol cocktails.
“It’s been an ongoing trend for the last couple of years, but this year it will become a must for cocktail menus to include these alternatives,” he forecasts.
15 Locally sourced cocktail ingredients
It’s not only chefs who will be looking closer to home for their ingredients. Giannotti also predicts cocktail bars will be turning to local microfarmers and spirit producers to do their part for the planet and bring guests a taste of the area they’re visiting in their cocktail glasses.
16 HostMilano
FCSI will be out in force in October ‘25
at the world’s leading hospitality and foodservice trade show. As usual, expect awards, panel sessions, a host of new technologies, and much more.
17 The elevation of common ingredients
A National Geographic report has predicted a return to joy and fun in 2025. That means more supercharged sandwiches, clarified cocktails and gourmet versions of some of our favorites, including the common crisp and the ‘haute dog’.
18 Wi-fi free zones
Bookshop bars, many of which ban laptops
and Wi-Fi after 5pm, are experiencing a surge in popularity.
19 Alignment
According to Scott Heim, president of ventless solutions at the Middleby Corporation, as we start the year, there is greater alignment among FCSI designers, food equipment manufacturers and restaurant operators surrounding F&B demands, which is set to result in an utter focus on the convenience and speed of meal prep and a renewed emphasis on improving the customer experience.
20 Collabs with colleges
Food Drink Devon, for example, is working with local UK colleges and universities to encourage more youngsters to opt for a career in food and drink and to tap into insights into the future of the foodservice industry and how to successfully embrace change.
21 More info for consumers
The war against ultra-processed food rages on, with the Non-GMO Project, one of the most well-known consumer verification bodies in the US, rolling out a new label to help shoppers identify UPFs and make more informed food choices.
22 Adaptability
Even in markets where the situation seems bleak for small foodservice businesses – such as Singapore, where the market has been called ‘Darwinian’ – many are stepping up to the plate and thinking outside the box, for example by collaborating with brands in other industries to leverage their collective strengths.
23 Theater
The open kitchen is alive and well. “We’ll see meal preparation become more theatrical,” Middleby’s Scott Heim predicts. “Open kitchens will allow culinary staff to engage and interact with guests.”
24 Government support
In some markets, governments are stepping up to support small F&B businesses too. In Canada, the federal government announced a mechanism for carbon tax rebates for restaurant operations, an important step toward easing financial pressures in the foodservice industry, while Singapore has launched the Hawkers’ Productivity Grant, which offers funding support for stallholders to buy automation and digital services solutions to boost their productivity.
25 Holiday dollars
“With more people traveling overseas for business and leisure in 2025, there is potential for higher tourist spending on retail, dining and entertainment,” says Ethan Hsu, head of retail at Knight Frank Singapore. “I am optimistic that our retail, dining and hospitality sectors will continue to do well with high-quality offerings, innovative creations, and impeccable service.”
Elly Earls
