Bites evolved into a separate menu category this year, a result of the surge in snacking and GLP-1 weight-loss drugs, which decrease appetites. Consumers seeking value also gravitated toward downsized portions that had price tags to match. Brands from The Cheesecake Factory to Arby’s, Noodles & Company and Fogo de Chao created inventive bite-size foods that were big on flavor.
End or endure? The trend has a lot going for it, appealing to snackers, anytime eaters and the budget-conscious. Consumers like it, chefs enjoy the creativity, so why not?
Dubai chocolate reached the melting point this summer, as concepts including Shake Shack, IHOP, Paris Baguette and Baskin-Robbins rolled out riffs on the TikTok-famous chocolate bar. LTOs featuring the signature combo of pistachios, kataifi and chocolate were still trickling out of the pipeline in the fall, but by holiday time, menus seemed to move into other sweets.
End or endure? Dubai chocolate had its viral moment, and the chocolate bars are now available at supermarkets—as well as other products that play off the pistachio-chocolate-kataifi theme. Social media is on to the next big thing and so are we—along with most restaurant menus.
Cold foam is topping coffee drinks, matcha, dirty sodas, teas and cocktails. Dutch Bros has a signature vanilla soft top that can now be customized with 25 flavors, Starbucks introduced cherry cold foam, Sonic’s new line of iced coffees offers a cold foam version and Swig makes a dirty soda with Dr Pepper topped with marshmallow foam. Protein is getting into the act too, with coffee giant Starbucks infusing cold foam with protein powder this fall in its Apple Crisp Protein Cold Foam.
End or endure? The popularity of cold coffee and all types of iced beverages will keep this trend going strong. There are countless formats and flavors to explore.
Dipping rose to the top as customers’ favorite way to eat. Chicken tenders with a tidal wave of sauce options might have led the way, as the item hit menus in every category. But brands found plenty of other inventive ways to dunk, from Panera’s Ciabatta Dippers featuring a soup and sandwich pair, to Papa Johns’ Pappa Dippers of pizza strips with four sauces, to the reimagined French dip sandwiches showing up at chef-driven restaurants, to &pizza’s Oreo Dippers accompanied by a side of sweet icing.
End or endure? There’s no end in sight for the number of foods that can be dipped into sauces and the number of diners who love to dip. I can see more desserts going in this direction.
Cheese pulls went viral thanks to Chili’s, which also got seriously into dipping with its Triple Dipper shareable appetizer. Other brands jumped on Chili’s bandwagon by introducing their own mozzarella sticks and planks with gooey, melted cheese that stretched and “pulled” when bitten into. Jimmy John’s went so far as to promote its Toasted Pizza Sandwiches as “handheld, toasted and with cheese pulls you can take on the go.”
End or endure? Stretchy melted cheese has had a good run, but it’s time to move on to the next cheesy sensation.
Value menus mostly revolved around deals at quick-service chains this past year, as consumers cut back on eating out. McDonald’s, Taco Bell, Domino’s and KFC were just a sampling on the fast-food front, but other segments joined in, too, with Applebee’s, Sweetgreen, Denny’s and Chili’s all offering value meals. Affordability continues to be a major concern among Americans, and it looks like this will extend at least into the first part of 2026 with the meal deals and discounts continuing, too.
End or endure? Restaurants will continue to offer value, but it may look a little different. My hope (and belief) is that it will expand more into full-service and fine dining, with chef-inspired prix fixe dinners of two courses with wine, beer or a cocktail for around $50. Entrees over $40 and $60 steaks seem to be the norm now in big cities. Who’s ordering them anyway?
Little treat culture was a big trend this year, as “affordable indulgences” took over for customers who couldn’t spring for a restaurant lunch or dinner. Scratch-made cookies, decadent beverages, gourmet ice cream, stuffed pastries and other sweet treats surged in popularity for mid-morning or mid-afternoon breaks.
End or endure? Edible affordable luxuries will continue to be in demand, and they have the potential to become more creative and chef-driven. I also see these moving into the savory side, overlapping with the “bites” mentioned above but with higher-end ingredients like oysters, Wagyu beef and lobster turned into “treats.”
Spritzes evolve with new flavors and formats. At the bar, 2025 may just go down as “the year of the spritz,” as interest grew around lower-alcohol and no-alcohol cocktails. The low-alcohol choices went beyond Aperol, with flavors including bergamot, elderflower, Cynar (a bitter artichoke-based amaro), Campari and limoncello getting mixed with Prosecco and sparkling water for a refreshing spritz. These can all be made zero-proof by subbing flavored syrups and fruit purees for the aperitifs and amaros, and using sparkling water and garnishes to jazz up the drinks.
End or endure? The sky’s almost the limit with spritzes, and these should continue in popularity as more consumers limit alcohol or seek lower ABV choices when they go out.
