Analysts from the British magazine ‘restaurant online’ have identified ten trends that will most shape the hospitality industry in 2025. These include new food concepts and trends that are changing consumer habits.
- Chefs and farmers are getting closer together
In the UK, farmers and the catering industry face a number of problems: high supply costs, labour shortages, low profit margins. It is therefore not surprising that farmers and chefs are trying to work more closely together. Chefs often invest in farms to provide themselves with speciality products, such as AngloThai and Khao Bird restaurants in Thailand.
- Smaller portions for conscious consumers
The use of appetite suppressants (such as ozempic) and the rise in awareness of healthy eating means that smaller portions are becoming more popular in restaurants, a trend that is unlikely to affect fast food restaurants.
- Luxury is back in fashion
Restaurants are increasing their exclusivity and trying to stand out from the crowd. This includes, for example, reducing the number of seats, buying expensive art objects and offering selected wine collections.
- Pizza
The classic pizza will always be a favourite, but there are now countless variations. The type of restaurant serving pizza is also extremely varied, with some offering just 1 (ready-made) slice and others preparing it in front of you. Experts expect to see more New York-style pizzerias on the streets soon, especially those selling pizza slices.
- Smash-burgers
The trend for smash-burgers will continue this year. Not only do experts predict that more suppliers will enter the market – the product will diversify even further. The Oklahoma or California-style smash burger is becoming more common.
- Cider goes on the wine list
For a long time, cider competed with beer until it made the wine list. This is thanks to a new generation of producers, many of whom are taking inspiration from the natural wine movement. An important similarity with wine is that good cider is given a harvest date. Because of its natural production and low alcohol content, cider is a popular ingredient on wine menus.
- The return of restaurant spin-offs
History suggests that new brands from established companies are doomed to fail, but a number of restaurant companies are currently running a series of spin-offs and doing well. Examples include Pizza Express’s new grab-and-go concept, Pod, located in a supermarket car park, and KFC’s Saucy ‘tenders and dip’. Sometimes brands make small product changes to reach different audiences or chase new trends.
8 Korean cuisine
Thanks in part to Netflix’s ‘Squid Game’ series, Korean cuisine’s popularity is unbroken and growing. According to a new study by Just Eat, Korean food and products are currently experiencing a ‘K-Wave’ trend in the UK. This trend has been predicted for a long time, but is now really beginning to emerge. The Bunsik brand plans to open the UK’s largest Korean restaurant in Manchester this year.
- Modern breweries on the rise
The Ivy Collection chain of restaurants is a model for many big-world concepts in the UK. Elegant brass detailing, wood panelling, subdued lighting, luxurious yet comfortable seating and an abundance of giant potted plants are design elements that are becoming increasingly common. More and more companies are trying to integrate them into their restaurants.
- Please don’t stop the music
Music + food + good service – more and more companies are building on these three pillars. Many venues are now hosting daily performances by bands, choirs or cabaret and stand-up nights, which sell out their restaurants. Live music can be a pianist, a house band or even a DJ, the point is to keep the music playing and make dining an experience.