From nixing AI-powered restaurants to getting rid of gimmicky food presentations and repetitive restaurant design, there are many fads leaders want to leave behind in 2024. At the same time, the New Year always brings new trends into the mix while accelerating existing ideas, with the best practices (hopefully) winning in the end.
Fifteen restaurant leaders from FSR‘s 2024 class of 40 Under 40 Rising Stars gave their insights into which trends they’d love to get rid of, as well as the top ideas they’d like to see continue growing in 2025—including transformative private dining experiences, better storytelling, an uptick in sustainable sourcing of produce and supplies, and more.
Image credit: Adobe Stock, Generated by AI
Annie Cassius
Co-Founder, Managing Partner, Head of Brand at Jrk! and Mangrove
What is one trend you’d love to get rid of?
You’ve probably asked ChatGPT for dinner ideas by now, but have you seen AI-powered restaurants? While there is no doubt we will continue to see AI showing up in the restaurant space, I’d love to see smart kitchens and robots used to increase productivity levels go away. For me, it takes away the beauty of human touch and even the magic behind human error. When I dine at a restaurant, I want it to be because of the cultures and flavors brought to life by people, not because of the speed at which a robot built my bowl. That said, if AI wants to help me choose where to eat, I’ll gladly take any recommendations to avoid making a decision.
What is the next big restaurant trend nobody is talking about today?
As social-first creators and media continue to flourish, the restaurant industry can expect a surge in innovative collaborations between unexpected personalities and brands in 2025. This will manifest in various ways, including ghost kitchens backed by social media creators, influencer co-created dishes, and engaging ads showcasing big-name talent. These legendary linkups and unexpected crossovers will lead to virality, generate buzz, and keep your brand top of mind.
Emma Blecker
Chief of Staff, Director of Business Systems at Boqueria
What is one trend you’d love to get rid of?
While many positive trends are shaping the restaurant world, one trend I hope fades in 2025 is the casual acceptance of waste in the industry. We’re in a unique moment where consumers are incredibly price-sensitive, yet commodity prices continue to rise. This dynamic is putting unprecedented pressure on operators to demonstrate value while protecting margins.
Addressing waste—both in food and resources—is critical in this environment. It’s not just about profit; it’s about environmental responsibility and operational efficiency. From streamlining menus to repurposing ingredients and leveraging technology for better inventory management and sourcing, there are countless ways restaurants can innovate to minimize waste.
What is the next big restaurant trend nobody is talking about today?
The next big restaurant trend no one is talking about is the shift from ‘farm-to-table’ to ‘soil to software’.
We’re entering an era where technology is woven deeply into food systems, but not in the obvious ways like QR codes or delivery apps. Instead, restaurants will likely start leveraging hyper-localized food data to adapt menus in real-time based on climate, harvest yields, and even customer preferences. Imagine a menu that updates daily because AI has analyzed weather patterns affecting local oyster beds, avocado harvests, or the sugar content in apples.
It’s the marriage of sustainability, precision, and storytelling, where data becomes as crucial as the chef’s knife. And the beauty of this kind of technology trend is that diners won’t even see the tech—just fresher food, fewer wasteful practices, and a seamless experience that feels intuitive.
Peter McQuaid
Executive Chef at The Americano in Scottsdale, Arizona
What is one trend you’d love to get rid of?
I’d love to see deconstructed food see its way out. It had its moment, but diners today are craving dishes that feel complete, where flavors come together without working for it—not plates that look like puzzles. Also, there’s been an overuse of AI in hospitality. This industry thrives on human connection—those personal moments with guests and colleagues make it special. It’s disheartening to see some of that fading as automation takes over in certain areas and I hope we keep the human connection of hospitality alive.
What is the next big restaurant trend nobody is talking about today?
I think it’s entertainment in restaurants—creating a full sensory experience. From live acts and music to captivating visuals, fire dancers, and traditional performers, restaurants are evolving into venues with multiple experiences. People are looking for more than just food and drinks; they want an immersive evening that engages all the senses and I think that’s a pretty exciting direction.
Elyse Owens
Director of Sales at FB Society
What is one trend you’d love to get rid of?
The overuse of gimmicky, over-the-top food presentations. While fun in small doses, the focus should shift back to creating dishes that deliver genuine flavor and quality, leaving the theatrics for special occasions.
What is the next big restaurant trend nobody is talking about today?
Transformative private dining experiences that immerse guests in a story. Beyond food and beverage, events will be curated to engage all senses—tailored lighting, music, interactive elements like wine blending sessions or chef-led tastings, and unique take-home mementos. The focus will shift to creating unforgettable moments that guests associate with both the restaurant and their special occasion.
Ashish Alfred
Restaurateur, “Bar Rescue” Host and TV Personality
What is one trend you’d love to get rid of?
One trend that definitely needs to change is the practice of adding service fees to the bottom of checks. I understand that some establishments may need this to cover costs, but it feels like a sneaky addition to the bill that customers don’t always appreciate. It would be better to just build those service charges directly into the prices of menu items. This way, customers can see the full cost upfront, and there’s less confusion or frustration at the end of the meal. I’ve noticed that more and more people are pushing back on this practice, and it’s important for the hospitality industry to be transparent and fair with pricing. Shifting this practice could really improve the overall dining experience.
What is the next big restaurant trend nobody is talking about today?
Sober bars:
One trend I see growing in a big way is sober bars and alcohol-free establishments. With the growing demand for wellness and mindfulness, more people are seeking out spaces that offer quality drinks without alcohol. This market is still fairly underserved, and the margins can be just as lucrative as traditional bars, if not more so. The fact that there aren’t many of these places means there’s a significant first-mover advantage for businesses willing to jump in. In a world where people are increasingly aware of their health and making more mindful decisions, alcohol-free spaces offer a unique and attractive alternative. I’m excited to see how this trend expands and evolves in the coming years.
Indian cuisine:
I see a huge opportunity for Indian cuisine to make a bigger impact in the culinary world. Indian food is not just going to stay in its traditional lane—it’s going to be more integrated into fusion dishes or come into its own as a mainstream option. As people from my generation, especially those who are Indian, move into the culinary and hospitality industries, there’s a real excitement to showcase the depth and diversity of those flavors. It’s all about breaking down any stigma and showing how versatile and vibrant Indian food can be in a broader, more global context. Whether it’s through modern interpretations of classic dishes or new combinations that cross cultural boundaries, Indian cuisine is definitely on the rise.
Kevin Ferguson
Director of Operations at Creation Hospitality
What is one trend you’d love to get rid of?
The use of AI in restaurant customer service and guest relations. This business is incredibly personal and built on relationships—replacing that in the name of efficiency and checking boxes is short-sighted.
What is the next big restaurant trend nobody is talking about today?
I think the next big trend is creating fully immersive dining experiences. We started seeing many of them pop up five-ish years ago where guests would really transform into the space where they would spend the next few hours. Take Space 220 at Epcot for example, who wouldn’t want to have dinner in a space station amongst the stars?! Where I feel we will start seeing more of this is when the cost of technology (like a massive LED screen) becomes viable for smaller businesses to build into their concepts. After all, millennials and Gen Z want experiences in their dining options, not just a place to eat.
Mario Valles
Director of Supply Chain at FB Society
What is one trend you’d love to get rid of?
Gimmicky food concepts that are curated solely for social media.
What is the next big restaurant trend nobody is talking about today?
Storytelling will be at the heart of food and beverage sourcing. Right now, supply chain feels transactional, focused on spec sheets and data points—practical but emotionless. The future lies in partnering with vendors who bring more than high-quality products; they bring stories. Highlighting their practices, heritage, and passion not only elevates the final product but also creates storytelling that resonates with guests. It’s about moving beyond black-and-white sourcing to something deeply connected to the people and ingredients behind every dish.
Ellen Saathoff
Design Director at Hai Hospitality
What is the next big restaurant trend nobody is talking about today?
Designers will be more focused on sustainability and more motivated to source domestically produced material and furniture specs to avoid lengthy lead times, shipping delays, and to promote reduction in carbon footprint in their designs. I think that this will lead to more locally-sourced and small business support in the design of hospitality spaces.
Rachel Hansen
Group Account Director at FoodMix Marketing Communications
What is the next big restaurant trend nobody is talking about today?
I have been doing some travel recently, and have been appreciating the use of sourdough across menus and dayparts overseas. It can be used to make naan, croissants, tortillas, and even tempura. Consumers reinvigorated the bread-making craze during the pandemic. But it is quite a labor of love and we are busy! So it’s a delicious comfort food, and a trend we see on social media, that we can love even more right now away from home. Grilled sourdough with fresh ricotta and honey as an appetizer has been popping up on menus around me locally. Sourdough as a pizza crust, or used in pancakes with fresh berries, is also just fantastic. It instantly elevates an offering. For example, I recently had a multigrain sourdough with chicken salad at a brunch spot, and sourdough crackers with a charcuterie appetizer. It might not be the mash up of cultures and flavors that get all the press, but it is a winner in my heart.
Ryan Russell
Senior Director of Communications and Cause Marketing at SPB Hospitality
What is the next big restaurant trend nobody is talking about today?
“Anti-technology” is quietly emerging as a movement within the industry. While technological advancements are inevitable and valuable, many brands are returning to the heart of hospitality—human connection. This shift signals a growing preference for guests to experience personalized service over artificial efficiencies. Krystal is at the forefront of this movement by blending modern updates with “good old-fashioned hospitality.” We’ve reinvested in our people, reimagined our processes and reopened dining rooms to foster meaningful, face-to-face interactions. For SPB Hospitality, it’s not about chasing the latest tech trend—it’s about ensuring every guest feels valued, seen and welcomed—truly Serving People Better.
Anthony (Tony) Hopkins
Vice President of Supply Chain at Hai Hospitality
What is the next big restaurant trend nobody is talking about today?
I’m optimistic that we’re going to see more scalable solutions for things that have been trending for the last several years.
- Off the shelf loyalty programs (like Blackbird)
- Affordable sustainability—Eco-friendly packaging and humanely raised proteins at volume
- Domestically produced intermediate goods and supplies—Since Covid, more and more product is being produced, assembled, or packaged in the US to combat supply gaps. Proposed tariffs, whether real or posturing, will exacerbate this.
- Vegetables as center of the plate—We’ve been ahead of the curve for vegetarian and vegan options at our restaurants, but I think there will be more innovation in the segment. The challenge has always been how we can cue guests that menu pricing can/should be consistent with a protein centric item. Often the input cost is comparable.
Vaidas Imsha
Chef de Cuisine at Uchiba Austin (Hai Hospitality)
What is the next big restaurant trend nobody is talking about today?
Since Covid, we are getting back on track as food industry as a whole to focus on sustainability and domestic products. Especially with local produce and proteins. That’s always back of my mind how can we keep supporting local communities and keep our state, county and city keep thriving.
As far as restaurant trends (the restaurants I follow) they are intimate and small places. Even the Oma rooms trend for example. Guests are looking for extra detailed dining, with stories about dishes and where the vegetable came from and is the wine your serving from few miles away? Sustainable, small dining experiences I think will be popular over the next year.
Keena Hanson
Training and Development Manager at Ida Claire (FB Society)
What is the next big restaurant trend nobody is talking about today?
Personalized guest experiences. With so many options in today’s competitive market, restaurants are looking for ways to stand out. Will Guidara’s Unreasonable Hospitality has sparked widespread conversation since its release. Almost everyone I know in the industry has either read it or heard about it, and its principles are now a topic of discussion in restaurant boardrooms nationwide. Leadership teams are recognizing the profound impact of creating memorable, personal moments for guests, and they’re finding innovative ways to deliver those standout experiences.
Avner Levi
Chef at Cento Pasta Bar
What is one trend you’d love to get rid of?
Repetitive restaurant design. I’m seeing a lot of vaguely Mediterranean concepts with white wash walls that lack distinction.
What is the next big restaurant trend nobody is talking about today?
All the restaurants I follow on IG right now are from the UK. So many chefs from Michelin-starred kitchens have started opening up incredibly creative Gastro Pubs with solid food and great ambiance—which is not what you think of when you think of a gastro pub in the U.S. The restaurant scene in the U.K. is dominating right now.
Andrew Glantz
Founder of GiftAMeal
What are the next biggest restaurant trends nobody is talking about today?
Rise of Localized Impact Initiatives:
In 2025, more restaurants will embrace hyper-local impact strategies to connect meaningfully with their communities. As consumer demand for social responsibility grows, aligning brand values with local causes will become critical to business success.
Tech-Driven Dining Experiences:
Advancements in AI and automation will further streamline ordering, payment, and customer service. Personalized meal suggestions based on data insights will become more common, enhancing convenience and customer engagement.
MORE 2025 Trends:
The State of Restaurants in 2025: Labor and Food Costs, and Getting Creative
8 Under-the-Radar Restaurant Trends for 2025
A New Way of Thinking About 2025 Menu Trends
5 Major Trends Defining the Restaurant Industry in 2024
2025 Fast-Food Primer: Where ‘Value’ Took the Restaurant Consumer
From Value to Starbucks’ Comeback, the Fast-Food Storylines of 2025
14 Restaurant Leaders on the Trends, Challenges, and Opportunities of 2025
The 2025 Crystal Ball for Restaurant Tech: It Doesn’t End with AI
