Here Are the Food Trends 2025 Is Serving Up and How To Use Them in Your Restaurant

If there’s one thing I’ve learned in this business, it’s that food trends move fast. One week, everyone’s ordering sushi burritos—the next, it’s freeze-dried candy and zero-proof cocktails. Blink, and you’re behind.

At Owner.com, we work directly with independent restaurants to help them grow through better online ordering and marketing. That means I’m not just reading headlines, I’m deep in the data every day. I see what guests are actually ordering, which dishes drive repeat visits and how top restaurants are adapting to stay ahead.

Here’s what that’s taught me: Menu-market fit is always shifting. Tacos might be a consistent hit in your area, but when birria catches on, the first place to nail it usually gets the momentum.

So when I talk about the latest food trends for 2025, I’m focused on what matters to you—the restaurant owner trying to stay one step ahead without blowing up your whole menu or your overall restaurant costs. Because let’s be real: In this economy, every ingredient needs to earn its place.

In this post, I’ll break down:

• The five trends I think are worth paying attention to
• What’s losing steam and probably not worth your energy
• And how to actually use this info to drive more orders

Let’s get into it. 

Comfort-driven innovation 

Diners are craving cozy, familiar flavors, just upgraded. Think throwback dishes reimagined, gourmet spins on fast food, and high-quality takeout that feels indulgent but accessible.

1. Comfort food with a smart twist

Some combos just work. A melty grilled cheese? Always hits. Add some slow-cooked birria and a side of consommé for dipping? Now we’re talking lines out the door.

Global mashups aren’t about being trendy for trend’s sake—they’re about bringing excitement to the familiar. It’s why gochujang wings, curry mac and cheese, and kimchi-topped smashburgers keep popping up on menus that don’t even specialize in that cuisine. Diners crave comfort, but they also want a little adventure.

And here’s the kicker: These dishes are perfect for limited-time offers. They let you test a new flavor profile, use what you already have in the kitchen and create a moment worth sharing on social.

The trend in action: My friends at Arubaya Fried Chicken elevate classic fried chicken with an elevated Japanese twist, proving that craveable comfort food can still feel premium.

2. Retro snacks and nostalgia 

Remember your favorite childhood snacks? Now they come with better ingredients, smarter flavors and a grown-up twist—like savory snack platters and reimagined diner-style dishes. And for Gen Z, who are 40% more likely than other groups to try new foods, this mix of nostalgia and novelty hits the sweet spot.

For example:

• Flaky house-made hand pies that nod to toaster pastries
• Curated snack boxes with artisanal cheese and charcuterie
• Truffle mustard on a bacon-wrapped dog

This trend in action: Our friends at Talkin’ Tacos are putting a fresh spin on nostalgia with their street corn nachos, a bold take on the classic Mexican staple.

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These kinds of drops practically market themselves, especially if they’re photogenic and tied to a fun online ordering flow.

Better-for-you eating 

Health-conscious choices are no longer boring. Guests want functional, feel-good food and drink options that deliver on taste—whether it’s a protein boost, a better plant-based burger, or a zero-proof cocktail that still feels like a treat.

3. Foods packed with protein 

Protein is having a moment—and honestly, it’s been building for a while. Whether it's tofu ramen, lentil bowls or cottage cheese riding the TikTok wave (looking at you, ground turkey + sweet potato + avo bowl), diners seek meals that feel good and fuel them up. Even fast casuals are leaning in, with menus that call out protein counts like badges of honor.

Why the obsession? Blame the rise of gym-core, wellness TikTok and just plain common sense. Guests want food that satisfies and sustains them, especially if they’re paying higher prices in a tight economy. 

If they’re going to shell out $18 for a bowl, they want to know they’re getting something substantial. 

In fact, our Restaurant Industry Trends report revealed that 41% of guests consider pricing a major factor when choosing a new restaurant. This makes competitive pricing and clear value more essential than ever. High-protein dishes help you justify the cost and deliver on that value in a way guests can see and feel. 

The trend in action: Sweetgreen’s seasonal menus feature a dedicated “protein plates” section featuring “Carmelized Garlic Steak” and “Hot Honey Chicken” catering to health-conscious diners seeking flavorful, filling meals.

4. Smarter plant-based options

Plant-based food isn’t a new food trend. But in 2025, it is getting smarter, fresher, and way less about pretending to be meat. Diners are moving past the cauliflower-everything era and embracing ingredients that stand on their own. 

For example, restaurants are featuring umami-packed mushrooms, smoky lentils and jackfruit that’s finally being treated like more than just a pulled pork dupe.

What’s different in 2025 

Guests aren’t necessarily looking for meat replacements. They’re looking for plant-forward meals that taste amazing without the label. The word “vegan” might still show up in a filter, but it’s no longer the headline. 

In fact, leading with “vegan” or “healthy” can even be a turnoff unless the dish delivers.

And let’s not forget the economic backdrop: groceries are expensive, protein prices are up and diners want bang for their buck. That means they’re more open to flavorful, filling plant-based options, as long as it doesn’t feel like a compromise.

This trend in action: Sweetfin focuses on creative plant-based “Sweetboxes” which puts a more unique spin on typical vegan bowls.  

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Skip the labels unless they serve a purpose (like filtering on your digital menu), and focus on creating dishes that anyone would want, regardless of their dietary preference.

Even better? Feature one seasonal, plant-forward special that changes monthly. It gives your regulars something new to try and positions you as a spot that’s fresh, thoughtful and on top of what’s next.”  

5. Nonalcoholic indulgence 

Zero-proof isn’t just a side note anymore, it’s the main event. The nonalcoholic space is a popular food trend that has officially leveled up in 2025, and it’s not about deprivation. It’s about full-flavored, thoughtfully made drinks that feel just as special as their boozy counterparts.

Guests aren’t just skipping the alcohol—they’re seeking out new flavor experiences. Think citrus and adaptogen spritzes or sparkling waters infused with herbs you’ve never heard of (but sound cool on a menu).

And it’s not only sober-curious Gen Zers leading the charge. Everyone—from weekday wellness warriors to designated drivers—is looking for something elevated, refreshing and totally ‘Gram-worthy.

This trend also plays nicely with inflation-era spending habits. Guests might skip a $14 cocktail, but they’ll still treat themselves to a $7 mocktail if it feels special enough. 

That means you can offer lower-cost, high-margin drinks that tap into the “little luxury” vibe, boosting average check size without putting pressure on guests’ wallets.

This trend in action: The nonalcoholic trend is so popular that San Diego opened its first nonalcoholic bar, Good News, which features fun mocktails without the buzz.

Sustainability in focus 

From where ingredients are grown to how they're transported, more diners are asking the hard questions. Restaurants that showcase eco-friendly practices can win loyalty and trust. 

6. Sustainable sourcing 

This isn’t just a buzzword anymore—guests care. In fact, 53% of consumers will pay 10% more for sustainable products based on a recent survey.  They want to know: Was this chicken raised nearby? Are those greens from a local farm? Is that packaging going straight to the landfill?

The good news? You don’t have to overhaul your entire operation to meet the moment. A few thoughtful touches go a long way, and sharing your sustainability wins is one of the easiest marketing ideas to apply. 

Sharing these changes (in your signage, on social or even in your online menu) helps you stand out and signals that you care about more than just the bottom line. This can look like switching to compostable packaging, cutting food waste, or sourcing more locally. 

Even if you’re not 100% farm-to-table, spotlighting just a few local or responsibly sourced ingredients shows intention and builds trust.

Plus, sustainability isn’t just a guest preference. It’s a marketing edge. When deciding where to order lunch, “locally sourced” or “regeneratively farmed” might be why they pick you over the guy down the street.

The trend in action: Forage highlights sustainability in their menu descriptions by saying things like “line caught sashimi tuna.” On the About page, they also state that they support local farms and vendors. 

Convenience with quality 

Convenience is king—but not at the cost of flavor or presentation. Whether it’s online ordering, drive-through, or meal kits, customers want speed and a premium experience.

7. Food that’s convenient 

Your guests are juggling more than ever, and they want meals that move with them. Whether that’s a wrap they can eat in the car, a meal prep-style bowl for a no-fuss lunch or a speedy checkout—it’s all about reducing friction.

Convenient doesn’t mean boring. It means meeting people where they are. You can do this with portioned meals, one-handed bites and snack-sized options that still deliver big on flavor. Think along the lines of:

• Breakfast burritos that don’t fall apart
• Salad shakers with dressing already in the cup
• Bundle boxes that customers can eat now and save for later

This is also where AI can work in your favor. For example, Owner.com can help you tailor digital ordering to your guests’ habits—showing their recently purchased items, simplifying checkout and even sending smart re-order nudges when they’re likely to be hungry again. 

The trend in action: Tocaya Organica offers grab-and-go bowls and customizable burritos that are both mess-free and mobile-friendly—great for a quick lunch or dinner between errands.

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On the food side, test snackable items, mix-and-match meals, and packaging that keeps things neat on the go.

8. Elevated takeout 

Takeout isn’t a backup plan anymore—it’s the dining experience for most guests. In fact, nearly 75% of restaurant meals are now enjoyed off-site. That means in 2025, convenience alone won’t be enough. Guests expect consistency, great vibes and that same made-with-love feel they’d get in person.

From couch noodles to lunch break birria bowls, presentation matters. Food should travel well, arrive looking great and feel intentional. Think tamper-proof, heat-retaining packaging that keeps fries crispy and branding that shows you’ve thought of everything.

Interactive meals and DIY kits, like build-your-own bánh mì or taco night setups, are also trending. It’s not just a meal, it’s an experience.

And when guests love their takeout? Make it easy to bring them back. Owner.com’s online ordering system makes reordering fast, seamless and beautifully branded—so your takeout is downright craveable.

The trend in action: Din Tai Fung takes takeout seriously. Every item is thoughtfully packed in custom compartments to preserve texture and prevent sogginess. Their packaging isn’t just functional, it’s sleek, eco-friendly and instantly recognizable, right down to the branded utensils.

Culinary craft and curiosity 

Technique-forward trends are back. From fermentation to crunch, chefs are leaning into texture and time-intensive methods that add depth and excitement to the plate.

9. Sourdough is rising 

Blame the pandemic-era starters or TikTok’s obsession with crumb shots, but one thing’s clear: sourdough is still having its moment. This time, it’s moved beyond the home kitchen and into the restaurant spotlight.

Guests are looking for that tangy, chewy, naturally fermented bite—whether it’s hugging a sandwich, anchoring a breakfast toast or served warm with cultured butter as a starter. Its rustic, handmade feel elevates even the most familiar dishes with just a little extra soul.

This trend in action: Tartine Bakery in San Francisco puts sourdough front and center, using their signature loaf for tartines, sandwiches, and toasts topped with seasonal ingredients. It’s rustic, bold, and still setting the standard.

10. Texture is everything 

You know that moment when a dish cracks, pops or snaps in just the right way? That’s what today’s diners are obsessed with. Texture is officially the X factor, which turns a good dish into a repeat order and makes your food camera-ready without even trying.

We’re seeing crispy shallots on creamy soups, chili crunch on soft scrambled eggs and pickled garnishes bringing zing to otherwise rich dishes. Even tempura flakes and puffed grains are showing up on salads, not just sushi rolls. Guests want contrast: hot and cold, soft and crunchy, smooth and spiced.

This trend in action: Cava adds a crispy lentil topping to some of its grain bowls, giving each bite a satisfying crunch alongside warm proteins and creamy dressings.

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These aren’t just guesses—they’re food trend predictions grounded in what we’re seeing guests actually order, review and return for. Next, I’ll show you what food trends are out next. 

Restaurant and food trends that are on their way out 

Not every trend is built to last. Some started strong but just aren’t hitting in 2025. Here’s what we’re seeing lose steam, and what to do instead to keep your brand feeling fresh, not forced.

Complicated QR codes 

We’ve all been there: hovering our phone, waiting for a menu to load, only to tap through five links before we even see a sandwich. In 2025, guests still want tech, but only if it’s fast and functional. 

One study said that QR codes on menus are actually diminishing customer loyalty. That’s why many restaurants are bringing back physical menus. But if you’re making the switch, it needs to be done thoughtfully. 

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Owner.com makes it easy to build a beautiful, optimized menu that guests can use easily. And don’t forget a few printed menus for those who just want to see it all at once.

Surprise online ordering fees 

Extra fees at checkout = instant regret. Guests expect to pay for convenience, but nobody likes being hit with a mystery $6 “service charge” right before they tap order. In fact, 49% of guests say third-party delivery fees are just too high. 

Fake “healthy” buzzwords 

We’re officially past the “guilt-free” phase. Today’s diners are smarter than that. They’re not just scanning for low-carb or low-fat; they want real, satisfying food that makes them feel good.

Overloaded menu mashups 

These are novelty items like sushi burritos, mac and cheese pizza, and cronuts filled with everything but the kitchen sink. They make for great Instagram posts, but most guests try them once and move on.

Coloring with chemicals  

Bright blue buns. Glitter lattes. Neon-colored pasta. These had a moment, but today’s diners are leaning into a more natural, elevated vibe with natural coloring instead of artificial ones.

So … should you follow every food trend?

Not necessarily. Chasing every trend can confuse your guests, clutter your menu and lead to higher food and labor costs with little payoff. It can also make your brand feel inconsistent, like you're trying to be everything to everyone instead of owning your niche.

But completely ignoring trends is risky too. You risk becoming irrelevant when you don’t evolve with your guests’ tastes. More than just being trendy, it’s about showing your customers that you’re paying attention to what they care about—whether that’s value, convenience or creativity.

The smartest restaurant owners use the top food trends as a filter, not a rulebook. Look for the ones that fit your concept, give you a competitive edge and help you stand out without overcomplicating your operations.

When to lean in:

• A trend aligns with your concept or guest expectations
• You’re seeing demand from regulars or new traffic from younger diners
• It solves a real problem (better packaging, faster ordering or more dietary options)

When to skip it:

• It adds complexity without payoff, like adding too much to your overall food cost percentage 
• It confuses your core brand or loyal base
• It feels forced, like you’re trying to be something you’re not

At the end of the day, trends are a tool—but they’re not a strategy. Use them to spark fresh ideas, test small changes and stay connected to what your guests care about.

Stay ahead to stay profitable

The best part about food trends? You don’t have to chase every single one. But picking one or two that align with your concept and testing them in a low-risk way can help you stay ahead of the curve, connect with guests and boost check sizes.

Whether you update your takeout packaging or add a global twist to a comfort dish, these small moves can lead to big returns.

Check out how Owner.com can help simplify your operations and boost sales. We can make it easy to test new menu items, promote trending dishes through automated emails and texts, and optimize your online ordering experience to match today’s guest expectations. Try a free demo today.

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