What’s cooking? Our chef’s 2025 predictions.

1: More growth from global foods and flavors (especially West African).  

Global flavors, traditions, and cuisine have long influenced chefs and restaurants, but I’m particularly excited about the growth of African flavors and traditions.  

Some of the industry’s biggest names are spearheading this movement, including:  

• Chef Bernard Bennet who’s bringing local South Carolina’ local ingredients to traditional West African cuisine at Okàn. 

• James Beard winner Chef Kwame Onwuachi whose new Washington, D.C. restaurant, Dōgon, honors the heritage of the West African Dogon tribe. It’s another rich blend brought to Chef Kwame’s signature Nigerian, Jamaican, Trinidadian, and Creole Afro-Caribbean influences. 

2: More Experimentation with Preservation and Fermentation  

With the jump in food prices, chefs are looking to reduce food waste by getting the most out of their ingredients. One smart, time-honored way to do that is old-school fermentation and other preservation methods. 

• Chef Jihee Kim from Perilla in Los Angeles talks about how Kimchi follows centuries old techniques that essentially enabled the preservation of the vegetables. 

• The Savannah Bee company serves mead in their stores  – an ancient alcoholic beverage enjoyed by Aristotle and created by fermenting honey and water. 

3: More Experience-Focused Pop-Up Dining 

Whether throwing it back to your childhood at a Golden Girls themed dinner pop-up or grooving to a food festival featuring Wu Tang and Wagyu (I’m looking at you @Revelry), unique dining experiences have been and will continue attracting consumers, particular in this Instagram-obsessed cultural moment. 

• Chain Fest, a one-of-a-kind pop up, allowed fans to experience iconic items from their favorite chains prepared by a Michelin starred chef. This event debuted in NYC and quickly sold out, ultimately serving 5,000 fans. Expect other fast followers because nothing succeeds in foodservice like success. 

4: More Head-Turning Brand Collabs

While high-profile if unexpected brand collaborations have been a thing for a while now (I’m looking at you Pringles and Crocs), I’ve noticed more and more collaborations specifically between food brands themselves. These mash ups, frequently of iconic brands like McDonalds x Krispy Kreme, Coke x Oreo, or Doritos x Taco Bell spark massive consumer engagement and posting. In a world driven by smartphone social media, posting is the new broadcast. 

5: More Innovation Directed at Gen Z 

If you pay even a bit of attention, you notice how much new product innovation seems to be geared towards Gen Z, especially in the retail space. This is certain to continue in retail next year and may even expand to the foodservice space. As the snacking and breakfast dayparts rebound and companies like Chili’s profit off of robust social media engagement, expect more players to work those nostalgia levers. 

• Van Leeuwen Ice Cream embraced the wacky with a Kraft Mac and cheese- flavored ice-cream while the innovation-juggernaut at Oreos continued with Sour Patch Oreos. Importantly, these innovations invariably leverage Tik Tok influencers to launch them fast. It’s LTO in the truest sense.