WASHINGTON — Foods that prioritize individual health and the health of the planet are expected to feature on menus next year, according to the National Restaurant Association’s (NRA) 2025 Hot Kitchen Forecast. The annual report collects insights from culinary professionals around the world to identify upcoming menu, ingredient and flavor trends.

This year’s report ranks No. 1 on sustainability and local sourcing, last year’s top trend. soups and stews. The association predicts that consumers will seek out restaurants that engage in environmentally friendly practices, including restaurants that use locally sourced and sustainable ingredients and employ cooking practices that reduce waste.

“This year’s forecast highlights a powerful shift toward improving both individual health and the health of our planet,” said Chad Moutray, PhD, NRA vice president of research and information. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that highlight locally sourced ingredients and innovative menu offerings.”

Cold brew, hyper-local beers and wines, wellness drinks, and unique spritzes all mark the key beverage trends in the report’s top 10. The cold brew variety can help eliminate the bitter taste notes of traditional coffee while still providing energy benefits, and the NRA sees consumers turning to functional beverage mixes and low-alcohol options.

Menu trends in the top 10 include international cuisine, especially Korean and Vietnamese dishes, and fermented and pickled foods. Bingsoo, kimchi bibimbap are expected to be popular Korean menu items, along with Vietnamese dishes such as pho, bahn mi and mi Quang.

“The popularity of Southeast Asian flavors also points to a more adventurous consumer palate, with many restaurant customers attracted to global cuisine, which adds greater depth to their dining experiences,” Moutray said.

Menu items containing hot honey also ranked high, continuing to drive consumer demand for spicy foods and sweet hot flavors. Value deals rounded out the report’s top trends. The NRA thinks inflation is still at the forefront of consumers’ minds and value-oriented offerings will be necessary to appeal to budget-conscious consumers.

Trending ingredients will range from functional mushrooms with health and wellness applications in pasta dishes and desserts to global flavors like pineapple, tamarind and cube.

“As the restaurant industry grapples with challenges such as labor shortages and changing consumer values, operators are innovating with modern menus, pre-prepared ingredients and creative flavors that balance efficiency with excitement,” Moutray said. “This year’s forecast celebrates both innovation and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out an unforgettable experience.”