Menu Trends Survey for the 2025 What's Hot Report launching November 13, 2024

Please select whether each menu item is: Hot, Not Hot, or Emerging as a 2025 restaurant trend. Share your email address and be entered to win one of two $500 American Express gift cards.

Question Title

* 1. Ingredients

  Hot Not Hot Emerging
Asian breakfast rice balls (Onigiri, Fantuan, Jumeokbap)
Elderberry
Functional mushrooms
Honey and seeds
Insects as protein
Lab-grown or cultured meats
Pineapple
Seed-based butter
Tamarind
Ube

Question Title

* 2. Dishes

  Hot Not Hot Emerging
African cuisine (Nigerian Eritrean, Ethiopian, Somali)
Communal foods (fondue, hot pot)
Corn-based desserts
Customized croissants
Filipino food (Tocino style pork, Chicken Adobo, Lumpia, Pancit)
Korean-based flavors (Bingsoo, Kimchi, Bibimap )
Loaded tater tots
Mushroom-infused dishes
Pad Thai varieties
Vietnamese cuisine (Pho, Bahn Mi, Mi Quang)

Question Title

* 3. Flavors & Condiments

  Hot Not Hot Emerging
Berbere spice
Crisped rice
Dates and date flavors
Fermented/pickled foods
Hot honey
Matcha
Miso
Pandan
Preserved lemon
Spicy maple
Truffles/truffle flavoring
Yuzu

Question Title

* 4. Beverage - Non-alcohol

  Hot Not Hot Emerging
Boba
Cold brew
Cookie/cake flavors in syrups, sodas and coffee
Dill pickle lemonade
Energy drinks
Kombucha/fermented drinks
Mushroom-infused beverages
Seltzer innovations
Tepache
Wellness drinks (with vitamins, supplements, or fiber)

Question Title

* 5. Beverage - Alcohol

  Hot Not Hot Emerging
Communal cocktails
Creative spritzes
Drinks on fire (theatrical presentations)
Flights
Hyper-local beer and wine
Innovative old fashioneds
Low alcohol beer and wine
Nineties martinis (espresso, apple martinis)
Savory cocktails
Smoke-infused cocktails
Tiki cocktails

Question Title

* 6. Macro Trends

  Hot Not Hot Emerging
Artificial intelligence (AI) integration
Value deals/propositions
Convenience proteins (sous vide, individual serving packs, shelf stable, plant based)
Flights
Foraging
Healthy kids' menus
Hyperlocal
Limited time only menus
Menus listing each ingredient
Micro-influencers
Pop-up restaurants
Pre-fixe dining
Regenerative farming
Restaurant subscriptions
Sharing foods
Smaller or streamlined menus
Snack-sized everything
Sustainability and local sourcing
Upcycled foods (made from spent leftover from processing, peels, shells, beer spent, etc.)

Question Title

* 7. Want to win one of two $500 American Express gift cards? Enter your information for a great chance to win.

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