At the start of each year, we all love a good prediction of the next 365 days. The food and restaurant world is no exception, and industry pundits crunch data, consult experts and posit theories about what we’ll be eating, how we’ll be dining out and what trends will influence us at the cash register.
Often, those predictions are ridiculous, wrongheaded or just wishful thinking, but sometimes they hold a nugget of truth.
This year, I’ve again sifted through dozens of “official” predictions, including those from Whole Foods Market, Food & Wine magazine, Forbes, Chowhound and reports from several trend forecasting companies to see what resonates.
My own predictions are also based on what I’ve seen and heard while eating at more than 120 restaurants, food trucks and food purveyors in Sonoma County over the last year. Here’s what you might expect in 2025.
The word that defines dining out in 2025 — Experience
Diners are paying attention to their food and are looking for value, entertainment, healthy alternatives, sustainability and customization — often all in the same package. Restaurateurs and grocers will need to up their game to create “experiences” that engage customers weary of high prices, unhealthy ingredients and uninspiring options. The mantra I’ve heard a thousand times: “If I can make it at home, why go out?” Diners want more for their money and are willing to seek out the players who best fulfill that desire.
The food watchwords of 2025
Artisan masa, fancy instant noodles, mushroom coffee, turnips, caviar, adaptogens, mood-altering nonalcoholic cocktails, saffron, guava, “swicy” (sweet and spicy), aquatic protein.
The biggest dining trend — Microsizing
We’re all looking for ways to get healthier, especially with the advent of Glucagon-like peptide-1 (GLP-1) weight loss drugs, which have diners looking for power punches of flavor in smaller-sized servings. At the start of the new year, many are also trying to cut down on alcohol. We’re also looking for great deals.
To cater to those interests, more restaurants offer flights and “experiences” that include multiple tastes at a lower cost than full-size entrées. I recently ordered a $24 flight of four mini margaritas to share with a friend. It was fun to try different flavors and have an “experience” — neither of us missed having a hangover.
“Restaurants are now offering a smorgasbord of smaller, high-quality dishes and, in some cases, mini cocktails. Think amuse-bouche, bite-size starters, dumplings, tapas and two-sip cocktails — delicious tastes that double as snacks or mini meals,” according to food-trend adviser John Koch.
International snacking
Riding on the coattails of microsizing is international snacking. “Brands can tell their story by sharing their cultural roots, introducing consumers to different parts of the world. Think chili masala popcorn, Mexican chamoy candy, Korean seaweed chips, and Thai chili and lime rice chips,” said the Whole Foods 2025 food trend report.
Social media influences
Chopped sandwiches, Boursin pasta, Stanley Tucci’s pasta fagioli soup and chili oil noodles were everywhere on social media this year. Copycat recipes from social media influencers and celebrities show Gen X, millennials and Gen Z how to cook. Quick preparation equipment like air fryers and easy-to-find ingredients encourage people to stay home instead of dining out.
@andyseastcoastkitchen When Stanley Tucci speaks, the world listens—especially when it’s about food. Enter pasta fagioli, a hearty, comforting Italian soup that has captured hearts and taste buds everywhere. Made famous by Tucci’s love for simple and tasty dishes, this pasta fagioli soup is perfect for cold weather. It is warm, filling, and absolutely delicious. This isn’t just soup—it’s a bowl of tradition, rich with the flavors of Italy and packed with wholesome ingredients. It’s the kind of dish that feels like a warm hug. You can enjoy it on a winter evening or during a relaxed Sunday lunch. #fyp #foryou ♬ Peaches – Instrumental – Art James
“Food influencers have become culinary rock stars, wielding immense power over what ends up on our plates. Visually-stunning recipe demonstrations and endlessly creative meal ideas draw viewers in, inspiring them to experiment with new flavors and techniques,” said Amazing Food and Drink.
Low ABV is here to stay
The needle continues to swing toward less boozy drinks, whether in restaurants or at home after a long day at work. On trend are “mocktails” with “healthy” mix-ins like herbs, roots, shrubs and mushrooms. “While the millennial and Gen Z generations may have started the Sober Curious movement, it has expanded to all generations who value wellness,” according to T. Hasegawa’s “Flavor Trends 2025” report.
Adaptogens, mushrooms and probiotics
Add a little lion’s mane mushroom powder, turmeric and ashwagandha to anything, and you have an “adaptogenic” food — or so the multibillion dollar wellness industry wants you to think. Somewhere between truth and fiction are herbs, roots, fruit, seeds, oils and fungi that may help the body deal with stress, fatigue, gut issues and aging — they may also make you look better, some claim. I am passionate about drinking my mushroom-infused coffee daily, but does it make me a more relaxed person with reduced inflammation? At least, it makes me think so.
“Expect to see more mushroom-based products in everyday pantry staples like pasta, broth and coffee, allowing consumers to effortlessly add its anti-inflammatory and sleep aid properties to their diets,” said Fresh Thyme Market’s 2025 food forecast.
Early bird dining
There are dozens of reasons diners are shying away from 8 p.m. dinner reservations and looking toward early bird eating. In my experience, early dining means fewer people, better service and shorter waits for food. Happy hour deals are a steal and usually offer smaller portions with plenty of variety. We are exhausted by blaring music and poor sound baffling at restaurants, and earlier hours are far less noisy.
“I think we are going to continue to see a push for earlier reservations. I thought this would eventually swing back to later, but we’re still seeing people wanting to eat much earlier than pre-pandemic,” said Food & Wine magazine.
Sustainability
Diners are becoming more familiar with the impacts of what they eat on the environment. Epic waste to toxic pesticides and climate change have us embracing meat alternatives, locally grown produce and environmentally friendly seafood. On the horizon are sustainable aquatic greens and proteins.
“Duckweed, also known as water lentils, is in the early stages of emerging on the scene thanks to a higher protein content than other leafy greens,” Whole Foods said in its 2025 food trend report.
What trends do you want to see? And what trends just need to die? Let me know.
You can reach Dining Editor Heather Irwin at heather.irwin@pressdemocrat.com. Follow Heather on Instagram @biteclubeats.