This year, the focus is on innovation—rethinking traditional meal concepts, embracing global influences and local sourcing, and using smart kitchen technology to keep up with diner expectations.

From small plates replacing full meals to AI lending a hand in the kitchen, operators are embracing new ways to satisfy diners while staying efficient. Let’s explore the biggest menu shifts ahead—and how to successfully bring them to life in your kitchen.

Off the Eaten Path

In 2025, your guests aren’t just looking for a meal—they’re looking for something new! The days of comfort food domination are fading, and diners are eager for fresh flavors, unexpected twists, and menu items that surprise and delight.

Chasing the next “new thing” isn’t going to cut it. Sure, truffle fries and avocado toast had their moments, but when all the menus start looking the same, the novelty wears off quickly. Instead, position your venue as the go-to destination for creative, original flavors.

The sweet spot could be balancing novelty with familiarity. Take a well-loved dish and give it a fresh spin—like a Vietnamese-inspired pizza with lemongrass sausage, pickled daikon, and scallion oil, or a classic burger elevated with yuzu miso aioli (consider these examples an appetizer to the Southeast Asian influence we’ll explore next). When you introduce bold new flavors in a format your guests already love, they’re more likely to try—and love—it.

Sampling is a low-risk way to test fresh ideas. Offering a mini portion, limited-time tasting flight, or side sampler lets guests explore without a big commitment. And once they try it, they’re more likely to order the full version next time.

In 2025, set the tone for what’s next. If your menu feels fresh and exciting—without chasing every passing trend—you’ll be the spot customers come back to again and again.

Pho-nomenal Flavors

Feeling adventurous? Diners are. Southeast Asian flavors continue to grow in popularity, with Korean, Vietnamese, and Filipino dishes and influences leading the charge. From fermented ingredients to spicy-sweet glazes and crispy condiments, these bold flavors are making their way into everything from street food to upscale dining.

• Korean Cuisine – Gochujang-glazed wings, kimchi-topped rice bowls, and bulgogi tacos deliver the perfect mix of spice, umami, and sweetness.
• Vietnamese Cuisine – Herbaceous, fresh flavors shine in dishes like pho, banh mi with pickled vegetables, and caramelized pork vermicelli bowls.
• Filipino Cuisine –Sweet, sour, and savory flavors fuse in the most satisfying way in dishes like chicken adobo, crispy lumpia, and ube-based desserts.
• Asian Additions – Chili crisp, the addictive Chinese condiment made with crispy garlic, onions, and chilies in spiced oil, is finding its way into everything from dumplings to noodle bowls to crispy roasted potatoes. Meanwhile, fermented sauces and pickled elements like Vietnamese nuoc cham and Korean ssamjang deliver on crave-worthy, complex flavors.

Hot Tip: Make chili crisp in the oven! Lightly spray sliced garlic, onions, and chilies with oil in a fry basket, then roast them until golden and crispy. Combine the crisped bits with warm, spiced oil for a bold, house-made condiment that adds crunch and heat to your dishes.

Lettuce Turnip for the Planet

Plant-based eating is blossoming in 2025, with diners moving beyond faux burgers to crave-worthy creations like crispy chickpea fritters, smoky roasted eggplant, and jackfruit tacos that could fool any carnivore. Sustainability plays a key role in this trend, with many consumers seeking local, minimally processed options that pack in the flavor while reducing environmental impact.

Consider growing your own herbs or sourcing produce from nearby farms for fresher flavors and a lower carbon footprint. Or, explore “upcycled” dishes—like carrot-top pesto, watermelon rind pickles, and banana peels transformed into faux ‘pulled pork’—to minimize waste and add creative depth to your menu.

Sustainability isn’t just about ingredients; it extends to how food is prepared. Smart kitchen tools, like ventless, energy-efficient ovens, help restaurants reduce energy consumption, creating bold flavors and less waste. And that’s good for both diners and the planet.

Just a Nibble

Snacking isn’t just between meals anymore—it is the meal. With more diners eating on the go, grazing throughout the day, or simply opting for smaller portions, restaurants are adapting to the “snackification” movement, where mini-meals and shareable bites take center stage.

From downsized sandwiches and protein-packed smoothies to indulgent bite-sized sweets and elevated, chef-driven small plates, there are countless ways to satisfy snackers as well as those looking for smaller, nutrient-dense portions instead of full meals.

But snacking isn’t just about smaller portions—it’s also about social dining. Small plates at the bar let friends sip, snack, and socialize at their own pace, while flight-style tastings—whether it’s sliders, dumplings, or dessert samplers—allow for exploration and easy sharing, and a more interactive dining experience.

Byte-Sized Innovation

Artificial intelligence isn’t just changing how restaurants think about menus—it’s reshaping how kitchens operate. From sparking fresh flavor ideas to optimizing workflows, AI and automation are working together to make foodservice smarter, faster, and more efficient.

Think of AI as a creative kitchen collaborator—a tool to assist with menu development, suggest unexpected ingredient pairings, and even refine recipes. Need a new chicken sandwich concept? AI can pull from global flavor trends, analyze complementary flavors, and spark fresh inspiration.

AI’s role doesn’t stop at the menu. It’s also helping restaurants optimize everything from inventory tracking to automated cooking cycles, allowing smaller teams to operate more efficiently. That’s where programmable ovens and other high-tech tools come in—helping kitchens handle large volumes without sacrificing quality or speed. At the same time, AI-driven personalization can also improve guest experiences by suggesting menu items based on allergies, dietary preferences, or past orders.

While automation is transforming the industry, experts agree that the best restaurants will use it to enhance, not replace, human creativity. After all, great food is about storytelling, emotion, and pushing boundaries—things no machine can replicate.

Oven-Ready

The trends we see on the horizon—adventurous flavors, sustainable plant-based eating, smaller portion options, and smarter kitchens—reflect diners’ evolving tastes and expectations. To thrive, balance bold menu ideas with the right kitchen equipment to bring them to life.

Stay ahead: Take the Ovention 1-Minute Oven Quiz to find the cutting-edge ovens that match your unique needs—and start cooking smarter for 2025 and beyond!