As we head into the New Year, restaurant industry tastemakers shared what food & beverage trends took off in 2024, and what they predict is coming in 2025. Here are insights and predictions from wine, spirits, and hospitality experts:
- Blending culinary techniques and craft cocktails
“Advanced culinary techniques, once confined to high-end restaurant kitchens, will continue being embraced by bars in 2025, offering guests an elevated experience that merges mixology with gastronomy. Anything from clarified cocktails to utilizing different acids. These cocktails tied with unique experiences continue to wow guests.” – Gabriel Urrutia, Brugal 1888 Brand Ambassador & Mixologist.
- Food and wine pairings
“As wine culture evolves, people will continue to use wine in different and unique ways. One notable shift we’ve already been seeing that I predict will continue is moving away from the tradition practice of wine bottle collecting and a larger emphasis on enjoying wine in the present, focusing specifically on wine and food pairings that enhance the overall dining experience. This food and wine pairing trend will help people develop a deeper appreciation for the complexities of their meals and wine. With this approach, wine will be enjoyed in a more immediate, experiential way, leading to a quicker turnover of bottles and a less static approach to wine consumption, focused on aging in a wine cellar.” – Chef Todd Knoll, Executive Chef at Bricoleur Vineyards.
- A call for more immersive and unique dining experiences
“Full-service dining is coming back into vogue after a year focused on counter-style and do-it-yourself dining. Guests will be delighted to see tablecloths, fine tableware, and elevated table service return in 2025, along with innovative, interesting menus.” – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston
“More is not always best: A slight reduction in portion sizes will meet a preference for more refined, flavorful and unique presentations. Guests will enjoy comfort foods with a twist, and shareables.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando Resort
“Immersive dining experiences will be a key focus for us at Margaux, with interactive culinary events, chef and mixologist-led workshops, and collaborations designed to enhance the dining experience. Tableside presentations will be another key element that fosters memorable connections between food, drink, atmosphere, and community in 2025.”, – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids.
“Imaginative Menus with Small Indulgences – In 2025, guests will be excited about menus that blend unexpected flavors and ingredients, celebrating diverse origins. Simple, natural ingredients will appeal to health-conscious diners who are focused on wellness. And adding a little something extra – a small indulgence like a gourmet snack or treat – will help restaurants create an emotional connection with the diner, elevating the dining experience.” – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston
- Demand for zero-proof and other nonalcoholic beverages
“Mocktails and alcohol-free drinks will be even more pronounced on drink menus, offering a whole new look on what is possible in the nonalcoholic arena, and allowing non-drinkers to feel more comfortable while increasing beverage revenue.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando
“As mindful drinking continues to gain momentum, nonalcoholic beverages have solidified their place on menus especially with THC-infused drinks pushing restaurants to offer “California Sober” alternatives to offset alcohol sales.”, – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids
“Demand for Zero-Proof and other nonalcoholic beverages continues to rise as well, offering bartenders the opportunity to master making these alternatives as mouth-watering as traditional drinks.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels
- Rum as the new “it” spirit?
“Rum continues to find new consumers through education and quality changing perceptions of rum. Great value can be found in rum as consumers look for unique finishes and innovation like Brugal Colección Visionaria Edición 02 which explores the aromatics of coffee through a toasting process that offers rum fans a new way to enjoy legendary brands.” – Gabriel Urrutia, Brugal 1888 Brand Ambassador & Mixologist.
- Health-conscious and plant-based tasting menus
“We’ll see a lot more plant-based & vegan food offerings on menus with bold flavor profiles that will even entice meat lovers to give them a try.” – Chef David Hackett, Executive Chef, Caribe Royale Orlando Resort.
“Guests are excited about health-conscious tasting menus, elevated plant-based offerings, and shared plates featuring healthy, local ingredients.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels
- Sustainability and zero-waste approaches
“Sustainability remains top of mind for consumers, who value locally sourced ingredients to support local economies and reduce environmental impact. This extends to proteins, with a focus on responsible seafood harvesting and animal welfare in farming.” – T.J. VanRhee, Director of Food & Beverage, JW Marriott Grand Rapids
- Biodynamic wines, oils and vinegars
“Guests are focusing more and more on wines, oils and vinegars sourced from single vineyards and olive groves reflecting biodynamic practices. Bio Dynamic agriculture, which includes organic methods, focuses on a self-sustaining relationship between the land, plants, and animals. Plants are harvested at a natural moment in the season instead of on a fixed date; Wines are purer, lower in sugar and alcohol, and free from additional chemicals; and drinkable vinegars and flavor-rich oils are gathering interest.” – Bernard Hamburger, Director of Food & Beverage Marriott Marquis Houston
- Resurgence of brunch
“Interest continues to rise in elevated brunch offerings – our in-house F&B team is already working with our properties to develop new experiences that will elevate Saturday and Sunday dining across our portfolio.” – Matt Barba, Chief Operating Officer, Charlestowne Hotels
- Mushrooms, yes, mushrooms!
“Interest in mushrooms benefits, flavor and versatility will expand in 2025 with unique and tasty varieties replacing your common Portobellos. Mushrooms will also go beyond food menus and even veer into cocktails and adaptogenic N/A drinks.” – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza
- Gen-Z consumers—the new tastemakers?
“Gen Z consumers are shifting demand toward nonalcoholic, low-ABV, and premium beverages, with a focus on quality over quantity following the “premiumization” trend. In 2025, fewer drinks will be consumed overall, but high-end options like premium mineral waters and spirits will grow in popularity as Gen Z develops a deeper appreciation for quality. – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza
“Gen Z will pay more attention to the nuance of flavors from quality teas like Pu’er and alternates like Yerba Mate.” – Ryan Schmied, Director of Food and Beverage, Amway Grand Plaza
