Mushrooms, hot honey and Asian flavors among top trends expected on menus in 2025

It looks like the “swicy” trend is here to stay in 2025. 

Hot honey, the ingredient that propelled the sweet-hot flavor profile to fame, was named one of the Top 10 trends to shape menus next year, according to the National Restaurant Association’s new What’s Hot Culinary Forecast released Wednesday. The list is compiled from an October, 2024, survey of nearly 300 culinary and industry professionals in the U.S. 

Coming in at No. 1 overall is Sustainability and Local Sourcing, a somewhat general choice that has been trending for several years now. But more specific micro-trends were also mentioned in the Top 10, including Hyper-Local Beer & Wine (No. 6), Fermented/Pickled Foods (No. 7) and Creative Spritzes (No. 9.) 

Asian flavors continue to lead on the global front, with Korean and Vietnamese cuisines both on the rise, coming in at No. 3 and No. 5 respectively. Korean also taps into the pickled and fermented trend, as kimchi and pickled vegetables are integral to the cuisine. Filipino also earned a spot in the Top Dishes category as an increasingly popular cuisine. 

Although mushrooms did not land in the Top 10 overall trends, they did score high (No. 2) in the Top Ingredients category, cited for their versatility and wellness benefits. Functional properties such as cognitive support, mood enhancement and energy boosting have been attributed to mushrooms. 

“This year’s forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet,” said Dr. Chad Moutray, VP of research and knowledge for the National Restaurant Association, in a statement. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences.”

There are several interesting picks rounding out the Top 10 overall trends, with Cold Brew (No. 2), Wellness Drinks (No. 8) and Value Deals (No. 10). Although inflation is moderating, consumers are still feeling the pinch and continue to seek meals that maximize their dollars. That said, value ranked last, perhaps an indication that exciting flavors and cuisines and trendy beverages are worth the cost.

“Macro trends reflect the bigger-picture priorities of today’s consumers, extending beyond just what’s on the plate to convenience, creativity, and efficiency,” Moutray said. “As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year’s forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience.”