In the foodservice industry, every year brings deliciously fresh ideas, shifting consumer priorities, and unexpected disruptions. As we gear up for the coming months, we asked the IN team to share their insights on topics foodservice marketers need to keep on the radar. Be sure to read to the end to see a list of last year’s predictions to see how accurate our forecast was.
A YEAR OF CHANGING REGULATIONS
ANITA NELSON, PRESIDENT / OWNER
2025 is going to be an interesting year for the food industry with the new administration and increased scrutiny on ingredients such as high fructose corn syrup and the potential removal of ultra-processed foods from school lunch menus. For manufacturers, there may be a need to reformulate products to meet these new regulations. Protein will continue to dominate, and we’ll see it added to packaged goods in unexpected categories, such as snack foods. Foodservice operators may also respond to this demand by adding protein-packed entrees or on-the-go snacks.
Costs Are Getting Outta Hand… For Everyone
MAGGIE ALT-LEWIS, Account Supervisor
Restaurants and foodservice operators are feeling the pinch just like consumers. While people are being more mindful of their spending, that doesn’t mean they’ve stopped altogether. Strategies like narrowing the menu to focus on a few standout items can help operators control costs while maintaining quality. Offering deals, such as discounts for one family member in a group of four, can make dining out more appealing while still ensuring decent profits on full-price items for the rest of the group. It’s about striking a balance between value for customers and sustainability for businesses.
Retro?!
MITCHELL BRANDT, ASSOCIATE CREATIVE DIRECTOR
How are things from when I was growing up now considered retro? Oh, that’s right, Millennials are reaching middle age. The trend of restaurants and food manufacturers bringing back menus and tastes from the 1990s and the turn of the century will likely continue with Lunchables-style charcuterie, neon-colored packaging, and other throw-back themes.
Attainable Luxury
BETH LUBE, VP OF ACCOUNT SERVICES
With prices still surging but consumers still craving a taste of the good life, we will find ways to feel luxurious with food — even in bite-sized formats. I think consumers will splurge on things like caviar, lobster, or even just adding an appetizer or dessert when dining out. These small indulgences will make us feel like we’re treating ourselves without breaking the bank — satisfying the desire for a touch of extravagance in our everyday lives.
Frugal foodie: dining on a dollar… or dime
LIZZY BORGWARDT, ACCOUNT EXECUTIVE
Operators across the industry are finding creative ways to be more resourceful and environmentally conscious. Breweries are partnering with farmers by donating leftover grains for livestock feed, while restaurants are turning kitchen scraps into inventive alternative dishes. Bakeries are also stepping up, donating day-old products to minimize waste and give back to the community. These efforts not only reduce costs but also showcase a commitment to sustainability.
FUNctional Foods for All
ALYSSA LILLIE, SENIOR ART DIRECTOR / DIGITAL SPECIALIST
Food choices with added benefits will become even more popular in 2025. Beverages like Poppi with probiotics are going mainstream, and people are going to seek more of these types of foods that are not only delicious but also offer wellness advantages. Better sleep, gut health, stress relief, and increased protein are just a few of the boosts consumers are aiming for. People want ways to be healthier in convenient, accessible formats.
The Continued Rise of Beloved Food Brand Collabs
LORI GERDTS-MOENING, VICE PRESIDENT / CREATIVE DIRECTOR
Popular food brands have been popping up in some very creative collaborations and sponsorships over the last few years, often blending unexpected industries and audiences in fresh, exciting ways. We’ve seen partnerships with fashion lines and limited-edition product crossovers that capture consumer attention and spark conversations. It’s fascinating to see brands stepping out of their traditional lanes and finding innovative ways to connect with consumers. I’m excited to see how far this trend will expand!
EARTHY FLAVORS & BOTANICALS
GWEN NASH, GRAPHIC DESIGNER
I’m excited to see more floral and herbal flavors making their way into a wider variety of recipes in 2025. I think we’ll find flavors like saffron, yerba mate, ginger, lemongrass, and marigold incorporated into different beverages, desserts, and savory snacks. This year will be all about experimenting and finding fun, unexpected flavor combinations!
THE POWER OF PROTEIN
SAM BURNS, SOCIAL MEDIA MANAGER
Protein is expanding into foods like never before. We’re seeing consumers add cottage cheese to savory mac & cheese as well as sweet cookie dough to help increase daily protein intake. We’re also seeing an expansion of CPG protein products like Wilde Protein Chips. Consumers are being more conscious and intentional with their protein intake, and brands are catching on. I think we’ll continue to see more and more protein products hit the market in 2025.
From Content to Cuisine
ANNABELLE PAQUIN, SOCIAL MEDIA / CONTENT SPECIALIST
In 2025, expect to see food-related social trends make their way onto menus. Social media has already started shaping the offerings of major retailers. For example, Popeye’s has rolled out a limited-edition “Girl Dinner” menu, which capitalized on a viral social moment and drove major success. As more restaurants lean into social as a valuable business asset, they might just realize that what’s good for the ‘gram can be good for their menu too!
New Dining Routines
JESS KUNZA, BOOKKEEPER / OFFICE MANAGER
With the cost of even basic ingredients on the rise, we may see people dining out less frequently. However, this shift could inspire restaurants to innovate with exceptional experiences, more creative menus, and greater value to keep customers coming back. While prices may rise, it’s also an opportunity for the industry to focus on quality and connection to make every meal out feel truly special.
The Enduring Popularity of Pizza
BETSY DENUCCIO, PRODUCTION / DESIGN MANAGER
In Minneapolis and beyond, pizzerias continue to pop up, each offering their unique spin on the classics. Detroit-style pizza remains especially popular, with places like Bricksworth (now with two locations) and Wrecktangle expanding their reach. This winter, Farina Rossa, a new Neapolitan/Detroit hybrid, is set to open in Northeast Minneapolis. Another buzzworthy spot is Mothership Pizza in Edina, which debuted this fall and often has long wait times. Known for their creative toppings, they offer inventive options like hamburger-inspired pizzas, pickle pizza, Asian flavors, and hot honey with jalapeños. It’s clear the pizza scene is thriving and full of exciting new flavors.
Smaller Plates, Competitive Prices
DUSTIN SLOWIAK, SENIOR PROJECT MANAGER
I’m predicting restaurants will combat disinterest in eating out due to inflation by reducing portion sizes. In years past, consumers have been subject to price shock from rising prices at their favorite restaurants. If a reduction in portion sizes could mitigate the need to increase prices — or increase the restaurant’s offerings in the form of a discounted “small plate” menu — it could go a long way in keeping their hard-earned customers.
Our 2024 Foodservice Predictions
It’s time to see how last year’s picks measured up. What trends do you think hit the mark and what might we have missed?
- Kids’ menus have… matured
- Having fun with food — experiential eating
- Frugal foodie: dining on a dollar… or a dime
- Get your soup on
- Tipping pushback
- Suburbs continue to grow as dining destinations
- Food delivery on the decline?
- Mocktail madness: zero-proof cocktails
- A craving for nostalgia
- Still a big dill
- Sustainable seas & beyond: the rise of plant-based seafood and food waste fare
- Expanding and evolving clean labels and vegan delights
- Going full beans on legumes