​2025 What’s Hot Culinary Forecast from the National Restaurant Association predicts top menu trends for next year
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[Wilsonville, OR] – The National Restaurant Association's 2025 What’s Hot Culinary Forecast is here, revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite. 

The report, based on the insights of thought leaders in the culinary world, highlights the top trends that will shape the culinary landscape in the coming year. Among the hottest trends identified, sustainability and local sourcing emerged as the top overall trend on the list, with industry experts noting that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options. 

In the “top ingredients” category functional mushrooms are expected to become a real hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts. Meanwhile hot honey—a sweet-and-spicy sensation—is heating up everything from pizza to ice cream. Leading customer cravings in cuisines, Southeast Asian flavors take the top three spots for “top dishes”. Korean, Vietnamese, and Filipino cooking are capturing Americans’ attention for their unique, bold profiles that balance flavor and wellness.

“This year’s forecast highlights a strong shift toward enhancing both individual wellness and the health of our planet,” said Lori Little, Director of Communications. “As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences.”

Top 10 Overall Trends for 2025:

1. Sustainability and Local Sourcing – Eco-friendly practices are on the menu as diners increasingly prefer locally sourced ingredients and waste-reducing efforts that support the planet and local farms.
2. Cold Brew – Cold brew beverages are cooler than ever, satisfying those seeking energizing, smooth, and refreshing drinks without the bitterness. 
3. Korean Cuisine – With its spicy, tangy, and umami-rich flavors, Korean cuisine is sizzling in popularity, satisfying diners’ thirst for adventurous and bold meals.
4. Hot Honey – Sweet with a kick! This honey variation is heating up dishes, adding a spicy buzz to everything from fried chicken to ice cream.
5. Vietnamese Cuisine – Light, herbaceous and packed with fresh flavors, Vietnamese food is ideal for health-conscious diners who love a balanced, flavorful meal. 
6. Hyper-Local Beer & Wine – These drinks put the “cheers” in local flavors, connecting customers to regional brews and supporting nearby craft producers.
7. Fermented/Pickled Foods – From kimchi to pickled veggies, these zesty, tangy flavors are in a pickle to please diners who love a unique flavor punch.
8. Wellness Drinks – Functional beverages packed with ingredients like vitamins and probiotics are taking center stage, offering a sip of wellness in every glass. 
9. Creative Spritzes – Refreshing, light and often low-alcohol, spritzes are sparking up the beverage scene, delivering a bubbly experience without the buzz.
10. Value Deals – With inflation still on consumers’ minds, value-focused deals are keeping dining out accessible for budget-conscious patrons.

“Macro trends reflect the bigger-picture priorities of today’s consumers, extending beyond just what’s on the plate to convenience, creativity, and efficiency,” Little added. “As the restaurant industry tackles challenges like labor shortages and changing consumer values, operators are innovating with streamlined menus, pre-prepped ingredients, and inventive flavors that balance efficiency with excitement. This year’s forecast celebrates both novelty and nostalgia, offering modern twists on familiar favorites and globally inspired flavors that make dining out a memorable experience.”

The National Restaurant Association surveyed nearly 300 culinary and industry professionals in the United States in October 2024.

ORLA members can find this report in addition to a library of industry intelligence and resources by logging into the Member Portal.

As guardians of hospitality establishments, hotel security personnel play a crucial role in ensuring the safety and well-being of guests. Beyond the expected tasks of preventing theft or maintaining order, hotel security professionals have the power to save lives by being trained to identify and respond to signs of human trafficking. Human trafficking is a pervasive issue that often thrives in the shadows of hotels, making it essential for security teams to be equipped with the knowledge and skills to spot potential cases so they can safely intervene.

Understanding Human Trafficking
Human trafficking is a complex crime that involves the exploitation of individuals for labor or commercial sex acts through the use of force, fraud, or coercion. In the context of hotels, victims of human trafficking may be brought in by traffickers who use these establishments as venues to exploit and control their victims, and to meet sex buyers.

Potential Signs of Human Trafficking
Recognizing the warning signs of human trafficking is paramount for hotel security personnel in identifying and addressing potential cases. By understanding the indicators of trafficking, security teams can act as front-line responders in safeguarding vulnerable people who may be at risk.

Physical Indicators
Physical signs of human trafficking may include untreated physical injuries, bruises, or other visible injuries. Victims of human trafficking may show signs of neglect or abuse, which can be detected by observant security personnel during routine patrols or interactions.

Behavioral Indicators
Behavioral cues can also signal potential human trafficking situations. Victims may exhibit fear, anxiety, or a reluctance to engage with others—especially when accompanied by controlling individuals who might speak on their behalf. Security staff trained to notice behavioral patterns can intervene and provide assistance to those in need.

Presence of Control
One of the key indicators of human trafficking is the presence of individuals who exert control over another person’s movements, communication, or decision-making. In hotels, security personnel might encounter situations where guests are not allowed to speak freely or appear to be under the influence of another party. Recognizing these controlling dynamics can help security teams identify and support potential victims of trafficking.

The Role of Hotel Security
Hotel security staff can be the first line of defense in combating human trafficking within the hospitality industry. By receiving proper training and education to be able to quickly recognize the signs of human trafficking, security teams can make a significant impact in preventing these crimes and providing support to victims.

Training and Collaboration
Training hotel security staff to recognize and respond to human trafficking is essential in creating a safe environment for guests and employees. BEST’s Inhospitable to Human Trafficking training, is a fundamental tool for property training all hotel employees, including security teams. Security personnel can collaborate with local law enforcement agencies to report suspicious activities, share information, and assist in investigations related to human trafficking cases occurring on the hotel’s premises.

Impact of Training
Equipping hotel security personnel with the tools to identify and address human trafficking can have a profound impact on the lives of victims who are often suffering from extrema trauma and abuse. By intervening and connecting victims to supportive social services, security teams can help break the cycle of exploitation and provide a path to safety and recovery for survivors of human trafficking.

Conclusion
Hotel security staff play a critical role in combatting human trafficking and ensuring the safety and well-being of all individuals who pass through their doors. By training security personnel to recognize the signs of trafficking and empowering them to take appropriate action, hotels can create a safer environment for guests and contribute to the fight against this pervasive crime. It is imperative for hotels to prioritize training to be able to spot human trafficking in order to protect vulnerable people and ensure the safety of all guests. | Katie Amodei, BEST


Katie Amodei is the communications director for the nonprofit, Businesses Ending Slavery and Trafficking (BEST), which is a dedicated to working with businesses to disrupt human trafficking. BEST provides awareness raising, consultation, and training for businesses across the United States.

To sell alcohol in Oregon, a business must carry at least $300,000 of liquor liability coverage. Unfortunately, the cost for this mandatory coverage — and the minimum premiums that insurance companies are charging — keep rising, placing increased financial pressure on the Oregon hospitality industry. 

Just one liquor liability claim can place your hospitality business or event venue in fiscal jeopardy. Here’s a brief overview of the challenges, along with steps you can take to protect your establishment.

The liquor liability landscape
Many restaurants, bars, and taverns are facing double-digit premium increases. Why? Over the past five years, liquor liability claim frequency and severity have grown significantly, along with the litigious environment. 

Underwriters look at historical data to estimate future costs. With the rise of high-profile lawsuits and multi-million-dollar judgments, the historical data is no longer adequate for forecasting losses. As a result, fewer insurers are willing to underwrite liquor liability. And those who do are pricing the coverage conservatively.

Delayed reporting
Liquor liability claims often emerge weeks or months after an injury occurs. In Oregon, an injured party must provide written notice to the alcohol provider within 180 days of the incident in order to pursue a claim. Then, they have up to two years from the incident date to file a liquor liability lawsuit.

Many plaintiffs wait until day 179 to provide the written notice and day 729 to file the lawsuit. During that elapsed time, you may experience staff turnover. If you have security cameras and only keep the video footage for 30 days, important evidence may be long gone. How do you remember a specific patron from six months ago or two years ago?

The unpredictability and delayed reporting of liquor liability claims contributes to insurer’s reluctance to take on the risk.

Employee training: The cornerstone of your liquor liability defense
Employees are your first line of defense against potential liquor liability claims. Train them beyond state-required basics so they know how to:

1. Prevent underage drinking through careful ID inspection: Some establishments are asking all patrons for ID, including 80-year-old grandmothers. But do your employees know the acceptable forms of ID? Can they spot a fake ID? Bring in an expert who can teach your workforce how to identify underage patrons. Also, let your staff know that serving alcohol to an underage patron is a fireable offense. 
2. Identify the signs of intoxication: Slurred speech and inability to walk in a straight line are obvious signs of impairment. But employees need training and practice to discern more subtle signs of alcohol, marijuana, or other drug use. If a bar hopper arrives, already under the influence, do employees know not to serve alcohol to the patron and to report the situation to a manager?
3. Communicate effectively with patrons and managers: As a manager, you are “captain of the ship.” You have the final say on whether to deny alcohol service. Ask employees to come to you any time they have a question about whether to serve. Teach them what to say/not say to patrons and when to loop you into the communication. Show them what to do if a patron becomes angry or demanding.
4. Document incidents: Once you cut someone off, document what you did, when, and why. Consistent documentation can make the difference in how a jury views your establishment. 

No documentation, no defense
Even establishments who are doing all the right things can find themselves named in a liquor liability lawsuit. This is why it’s crucial to document incidents thoroughly.

In a recent case, state police came into a bar within 48 hours of an incident, so the establishment knew about a potential liquor liability claim right away. The manager was able to secure video footage, point-of-sale data, and other documentation, which later proved pivotal in minimizing the claim. The bar had video of the specific table, knew exactly what they had served, and what the patron had consumed. 

Do you have a “red book”? This is Oregon’s name for an incident log (each state calls it something different). In this book, you document any liquor-related incidents, such as a brawl, dating violence, or other event. Write as much detail as possible about what happened, when, which server(s) witnessed the incident, etc. If you have video on premises, there needs to be a procedure to pull and store the video related to the incident. Similarly, you want to capture all the point-of-sale data related to the incident, so you have proof of what you served to the patron(s).

All employees need training on the documentation process and its importance. Check the incident log daily to make sure your team is documenting events thoroughly. If a claim occurs and you’re missing documentation, there will be a presumption of liability. In contrast, if you have video, an incident log, and point-of-sale data, you have a way to defend your business. Documentation can lessen the impact of a potential claim.

The role of policies, procedures, and operational controls
Do you have written policies governing whether you give doubles or stop serving shots after certain hour? Do your bartenders have specific procedures for communicating with one another — so if you deny service to Johnny, he doesn’t try to get a drink from a different bartender? 

If you suspect a patron may have over-consumed, do you pay for a rideshare to get the person home safely? 
Implementing best practices for managing liquor liability will not prevent lawsuits, but you position yourself for a better outcome. You want a jury (and your insurance company) to see that you consistently take well-thought-out precautions to keep you customers and community safe. | Rob Hoover, Risk Strategies

About:
​Rob Hoover of Risk Strategies is a national expert on liquor service safety. At 15, Rob started as a potato peeler in a small, family-owned diner. Today, he’s an industry insider with deep knowledge of day-to-day hospitality challenges. For the past 20 years, he’s helped hospitality businesses as a risk management and insurance advisor. Rob Hoover of Risk Strategies Fournier Group manages ORLA’s Hospitality Insurance Program (HIP). Contact him to for more information on any of the topics in this article.