TheFork and NellyRodi unveil a strategic vision of the future of global gastronomy, based on insights from consumer habits, sociology, and innovation.
Overview
In a joint study, TheFork, the European leader in online restaurant reservations, and NellyRodi, a renowned innovation consultancy, reveal the major trends shaping 2025. Drawing on millions of bookings, consumer research across 12 countries, and insights from forward-thinking restaurateurs, the report highlights four key pillars: individuality, creative sustainability, emotional experiences, and gastronomic flexibility.
These trends reflect a profound shift in dining behaviors, where well-being, responsibility, and personal expression redefine the role of restaurants in modern society.
Key Takeaways
• 60% of global consumers now prioritize restaurants aligned with ethical values.
• The rise of mono-ingredient dishes (such as herring or seafood charcuterie) showcases a demand for simplicity and traceability.
• Immersive dining experiences have seen a 35% increase in attendance, as noted by TheFork, underlining the appeal of concepts blending design, music, and gastronomy.
Analysis and Insights
Growing demand for personalized dining experiences
The emergence of flexible dining spaces—from communal tables to private corners—mirrors a rising desire for tailored gastronomic experiences. This trend is part of a broader societal shift toward hyper-personalization, which has now extended to restaurants. For example, Maison Avoise allows diners to adjust table lighting and sound ambiance, showcasing how personalization influences both space design and guest satisfaction.
Sustainability as the foundation for culinary innovation
Restaurants in 2025 are prioritizing local sourcing, food waste reduction, and upcycling byproducts. The resurgence of dishes like pâtés en croûte or seafood charcuterie not only meets ecological demands but also adds value by telling a story about the origin and craft behind the product. This demonstrates that sustainability is no longer just a moral imperative—it’s an opportunity to strengthen a restaurant’s brand identity.
Emotional connections at the heart of dining
Neuro-aesthetics and immersive gastronomy are redefining the dining experience. Venues like NE/SO, where guests' playlists influence the culinary atmosphere, or Le Présage, combining an open kitchen with a lush garden, exemplify this shift. These multisensory approaches create stronger emotional ties between diners and brands, fostering loyalty through shared experiences that go beyond the plate.
Adapting to accelerated lifestyles with gastronomic flexibility
Quick yet high-quality formats are on the rise: express tasting menus, premium pizza slices, and "no-low" beverage options. These innovations reflect a world where time is a luxury, transforming every dining moment into a streamlined yet fulfilling experience. The concept of "snackastronomy" is particularly noteworthy, blurring the lines between fast food and fine dining while catering to a diverse range of schedules and preferences.
Business Opportunities
These trends create new strategic opportunities across the food and hospitality ecosystem:
For restaurateurs, flexibility is a game-changer. Hybrid formats—such as communal tables for after-work gatherings or private spaces for freelancers—help optimize customer flow while appealing to a broader audience.
For hotels, incorporating immersive or sustainable dining concepts can become a unique differentiator. Offering a fully sensory experience, from design to cuisine, positions hotels as premium destinations in an increasingly competitive market.
For suppliers, mono-ingredient dishes, lacto-fermentation, and upcycled byproducts (e.g., spent grain, shellfish shells) represent high-value niches for demanding customers.
In digitalization, leveraging customer data to customize experiences (e.g., playlists, cocktail preferences, seating arrangements) will be crucial for building loyalty and exceeding expectations.
Conclusion
In 2025, restaurants emerge as hubs of multi-sector innovation, sitting at the intersection of sustainability, design, and customer experience. These developments challenge F&B players to rethink their models—not just to meet current expectations, but to anticipate the evolving needs of increasingly discerning consumers.
The ultimate challenge? Transform every meal into an opportunity for connection, self-expression, and emotion, while remaining agile in the face of constantly shifting social and economic trends.
Alice Polack
