What’s on the Menu for 2025? Hospitality Trends to Watch

The hospitality industry is no stranger to change, with trends constantly shifting to meet evolving customer expectations. While some fads come and go, certain trends are set to define the restaurant landscape for 2025. Here’s an overview of the key themes shaping the year ahead:

A Personal Touch
Despite the rise of technology, diners continue to prioritise personalised experiences. Research from Lightspeed reveals that 89% of diners would recommend hospitality venues that prioritise personalised service. Tools like Loyale and Marsello integrate with ePOS systems to help restaurants collect valuable data—such as birthdays or location preferences—and use it to craft tailored marketing strategies. From birthday promotions to localised offers, personalisation is proving to be a vital tool for building loyalty and driving repeat business.

AI to the Rescue
AI is transforming the way restaurants operate, helping businesses tackle challenges like labour shortages, inflation, and guest engagement. A recent Deloitte survey found that 52% of consumers believe AI will play a role in their interactions with restaurants, while 44% expect it to enhance guest engagement. AI tools, including chatbots and content creation platforms, enable restaurants to streamline operations and focus on providing exceptional service. With technology like Lightspeed, restaurants can create compelling menu descriptions, automate marketing, and connect with diverse audiences more effectively.

Sustainable Savings
Sustainability continues to be a priority for diners and businesses alike. Lightspeed research shows that 90% of consumers consider sustainable practices essential in hospitality, with reducing food waste and adopting paperless operations emerging as top trends. Digital solutions like QR code ordering systems and inventory management tools help restaurants reduce costs, minimise waste, and align with customer expectations for environmentally responsible dining.

Hyper-Local Sourcing
The demand for locally sourced ingredients remains strong, with 61% of diners expressing a preference for seasonal, homegrown produce. Restaurants like Silo, a zero-waste eatery, exemplify this trend by focusing on sustainable, hyper-local sourcing. From milling their own flour to working with suppliers committed to reducing waste, Silo demonstrates the growing importance of environmentally conscious operations. Regional favourites like Scottish salmon and Welsh lamb are also expected to feature more prominently on menus in 2025.