Offering value will continue to be the name of the game in foodservice in 2025, experts predict. Additionally, Americans will continue to embrace anything hot honey and with plenty of spice, but will also seek out more global cuisines next year.
C-stores are poised to capture more foodservice sales. Technomic is projecting growth of 1.9% in all foodservice outlets next year, while retailers that offer foodservice should realize 2.3% growth, said Joe Pawlak, managing principal of Technomic, during a recent webinar.
“Prepare for a rebound,” Pawlak said, noting that lower inflation will help consumer confidence return, which should lead to more people eating outside the home.
Additionally, Datassential projected in August that c-store foodservice would climb 1.5% next year, outpacing total expected foodservice growth of 1% in 2025.
Value is the name of the game
Foot traffic is declining in limited service restaurants, according toTechnomic. This could impact c-stores either negatively or positively, depending on their value equation.
“Typically people trade down to lower pricing, but many consumers are now priced out of limited service [restaurants],” Pawlak said.
With consumers’ continued focus on the high and rising cost of food, value meals will be one of the factors helping to drive restaurant recovery in 2025, according to Pawlak.
Technomic found that 55% of all foodservice operators it surveyed said they plan to add value offerings.
Likewise, offering price-saving deals is listed as one of the top trends in the National Restaurant Association's 2025 What's Hot Culinary Forecast.
“With inflation still on consumers' minds, value-focused deals are keeping dining out accessible for budget-conscious patrons,” the NRA said when it announced the report’s release.
Peppers are still hot
While hot honey is a returning trend, according to the NRA, a greater variety of pepper flavors — not just ones that bring the heat — will be featured on more menus next year, said Katie Belflower, director of research and insights at Technomic, during the webinar.
These peppers include Fresno, which has a fruity, smoky profile; aji amarillo, which is fruity and spicy; morita, which is spicy, fruit and smoky; and aji charapita, which has smoky, fruity and floral notes.
Global sauces, spices and salsas that will be popular next year include salsa macha, which is a thick and spicy salsa from Mexico; tajin, a Mexican spice mix; sikil pak, a Mayan smoky-spicy tomato-based dip; huancaina, a spicy cheese sauce from Peru; Ajvar, a Serbian roasted red pepper sauce; and shatter, a jalapeno-herb hot sauce from the Middle East.
Hot honey as well as hot maple also made their way onto the NRA’s list of top flavors and condiments for next year.
Southeast Asia cuisines, certain regional US cuisines will flourish
Korean, Vietnamese and Fllipino dishes will be among the most sought-after global cuisines, according to the NRA. The popularity of Southeast Asian flavors “speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences,” Moutray said.
Featuring spicy, tangy and umami-rich flavors, Korean cuisine stands to get even more popular the NRA said. Vietnamese cuisine, meanwhile, is light and herbaceous, making it “ideal for health-conscious diners who love a balanced, flavorful meal,” according to the NRA announcement.
Foodservice operators could explore new, global takes on traditional U.S. dishes, like thePhilly cheesesteak bao at Ninja Bao in Philadelphia, according to Belflower
Retailers could also try importing regional specialties from other parts of the country, such as novel interpretations of po’ boys, a southern staple, featured at eateries on the West Coast or fry bread, originally from the Southeast, featured at restaurants in the Northeast.
This revitalization of regional classic fare appeals to younger consumers open to experimenting and can be a way for operators to drum up excitement in 2025, Belflower said.
Eggs are the new chicken
Following the “meteoric” rise of chicken on menus over the past couple of years, “the versatile egg is now set to take center stage,” Belflower said. Many more restaurants are adding innovative egg dishes, due to their comfort and flavor, she noted.
Recent restaurant dishes feature shaved and cured egg yolks and prime beef tartar with smoked egg yolk. Plus, chefs are upgrading the traditional egg salad with unique dishes utilizing duck eggs, quail eggs, pickled eggs and even chickpeas in place of eggs in a vegan egg dish.
The bottom line is that those building menus for 2025 should “innovate ferociously,” Pawlak advised.
“Consumers want new reasons to try new foods and beverages,” Pawlak said. “Give them the motivation.”
Wellness, sustainability are important to some
Sustainability and local sourcing are the top macro trends outlined by industry experts in NRA’s forecast, which said that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options.
Notably, hyper-local beer and wine was listed as the sixth biggest trend in NRA’s forecast. Additionally, wellness drinks — functional beverages with ingredients such as vitamins and probiotics — were ranked eighth. That trend aligns with increased sales of energy drinks and functional beverages at c-stores.
Also on the wellness front, functional mushrooms are expected to become increasingly popular, the organization said.
“Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts,” the NRA said in its announcement.
