2025 could potentially be one of the hardest in recent times for restauranteurs and chefs
As we move into 2025, the restaurant industry is embracing several groundbreaking trends that reflect changing consumer preferences and global influences. Here are some key developments shaping the dining landscape:
Modern elegance
Modern restaurants are experiencing a resurgence of formality, with a return to elegant settings and white tablecloths. This shift away from casual, industrial aesthetics aims to provide diners with refined and exceptional dining experiences.
Chefs are increasingly incorporating Southeast Asian cuisines, particularly Korean, Vietnamese, and Filipino dishes, into their menus. This trend introduces diners to diverse flavour’s and traditional ingredients, enriching the culinary scene with authentic international experiences.
Fermentation still going strong!
The popularity of fermented foods has been on the rise in recent years with Noma and Rene Redzepi implementing the astonishing fermentation kitchen. Items like kimchi, miso, and pickled vegetables have become menu staples with more unieqe and innovative dishes are on the way. These offerings cater to health-conscious consumers and add unique, tangy flavours to dishes.
The brands are evolving
Fast-food chains and casual dining establishments are responding to economic pressures by introducing value menus and promotions to attract cost-conscious customers. This strategy aims to retain customer loyalty while addressing affordability concerns.
Collaborations
Restaurants are looking to engaging in collaborative efforts, such as chef partnerships and pop-up events, to create unique dining experiences. These collaborations allow for creative fusion cuisines and attract a diverse clientele seeking novel culinary adventures. I would expect to see more 4 hands menus and multi course meals with a different chef cooking a different course.
Sustainability
There is a growing emphasis on sustainability and has never been more important. Restaurants adopting eco-friendly practices, sourcing local ingredients, and reducing food waste has always been the trademark of of an efficient kitchen, however this utilisation of food waste and the usage of more sustainable cuts is now more prominent than ever. This commitment appeals to environmentally conscious diners and reflects a broader industry shift towards responsible consumption.
Plant based or Lab made?
Advancements in food technology have led to the development of cultured meats and innovative plant-based alternatives. These products offer sustainable protein sources and are being integrated into menus to meet the demands of health-conscious and environmentally aware consumers, but how attractive are they to actually eat? Plant based smoked salmon? Chefs are looking to balance plant based food on all of the menus and not looking at gimmicks to lure in the customers.
What about AI?
Is there a home in our kitchens for AI? I honestly feel that we can utilise AI to potentially offer different logic and apply solutions we may not have considered. The recipes on there are pretty sketchy but I have cooked some and they do work, the future will no doubt help them evolve. AI chefs may be a long way off but I am sure that ovens and equipment we use will very soon have AI embedded.
Whatever 2025 has inshore for us we can all agree it looks like a tough one. We are going to rises in all costs and with a reduction in diners the fight has never looked harder.
