Market growth and Budget effects
According to data from market intelligence firm Lumina Intelligence, the eating out market is forecasted to value at around £105.8bn leading up to 2027 with a compound annual growth rate of 2.4% from 2025 to 2027.
According to the intelligence firm, behavioural trends such as healthier eating are set to be on the rise, with an increased minimum wage bracket ahead of inflation expected to drive average earnings and subsequently support consumer spending across 2025-2026.
An increase in employer national insurance contributions, the national living wage and a reduction in business rates relief are set to increase pressures on hospitality businesses.
With new and intensified cost pressures, operators are encouraged to streamline processes, leverage automation and recalibrate their pricing models.
Impactful trends
Customisation along with a focus on sustainability and quality led produce, are all factors set to dominate business growth within the new year. Factors such as convenience and customisation also expected to be heavily developed.
Largely to streamline operations and manage factors such as staffing costs, operators are encouraged to invest in automation to navigate rising cost levels. Technology advancements such as robotics are expected to be implemented more heavily in order to aid customer service.
Artificial intelligence is also expected to be used to deliver more order, structure and planning to everyday operations.
Speaking on drink trend predictions for the year ahead, head of bars at The Alchemist, Jonathan Fraser-Prinn, offered his insight on trend predictions.
He said: “Savoury cocktails will dominate in 2025, with bartenders using ingredients like miso, kombucha, and gochujang to create rich, umami-forward profiles.
“This trend moves away from sweet, fruit-heavy drinks offering guests a bold and sophisticated palette experience.”
Fraser-Prinn also revealed that minimalist garnishes may be on the rise, naming excessive cocktail decorations as “wasteful” overshadowing the drinks themselves.
He stated: “In 2025, bartenders are embracing minimalist, purpose-driven garnishes that embrace both flavour and visual appeal while reducing waste.”
Menu predictions
According to Lumina Intelligence, short and specialised menus are expected to be popular in 2025, with an emphasis on convenience and hassle free selection processes for consumers.
Snacking menus are also set to be on the rise within premium establishments. With shorter set menus and smaller plates, making more of an appearance throughout restaurants and pubs.
Not dissimilar to the popular trends of 2024, which incorporated increased consumer interest in adventurous flavours, health centred recipes and more fun playful experiences.
A continued emphasis on indulgence and engagement within sweeter food options is set to increase throughout 2025, with more interest in health led, and experience driven treat choices largely dominating consumer preference.
New flavours
Asian ingredients and flavours are expected to gain larger popularity within the mainstream culinary landscape, with emerging regions such as Korea, Malaysian and Indonesian increasing in popularity.
The Americanisation of the UK hospitality sector is also expected to increase, with chains such as Popeye’s, Dave’s Chicken and American Smoke continuing to grow in recognition.
As the new year unfolds, operator of the Tamworth Tap in Tamworth, Staffordshire George Greenaway shared his strategies for the new year and explained how he plans to keep consumer interest high.
He said: “We are currently refining our drinks menu to include mainly small batch.
“We have (out of convenience) however, fallen back to national brands through wholesalers.”
Greenaway explained he has aims to source more “niche” drink options within the new year, with a continuation on basing food options around appropriate themes such as Burns and St George’s Day in order to boost popularity and engagement.
Previous trends
According to the Bidfood 2025 fresh trends report, consumer preference around sweeter and hassle-free menu choices are expected to continue throughout 2025, with 38% of consumers considering options such as hot chocolate, a low cost option to boost moods.
Bidfood head of corporate marketing and insight Catherine Hinchcliff said: “It’s great to see that this years trends are shaped by consumers eagerness to experiment and try something new, along with their desire for indulgence, premiumisation and comfort.”
Other popular factors considered to rise in popularity throughout the year include the utilisation of fibre based dishes, being more aware of gut health and convenient “on the go” options for consumers.
It was also reported that 55% of consumers were interested in expanding their palettes and choosing newer flavour combinations when eating at out of home venues.
Sustainability, circularity and low and no predictions
On-site kitchen gardens are expected to increase in use up until 2027, with service led operators more conscious of engaging in sustainability and provenance trends.
A 2024 Lumina Intelligence survey found that 59% of customers last year did not understand terms such as regenerative farming, therefore a wider focus on consumer education around sustainability best practices is set to increase this year.
Advancements in reducing packaging and plastics will also continue to develop alongside a shift in focus to food waste schemes. Locally sourced and British produce is also expected to be utilised more throughout the year.
Addressing sustainability trends, Jonathan Fraser-Prinn said: “Sustainability will take centre stage in 2025, with bars repurposing waste like fruit peels, coffee grounds, and leftover wine into syrups, infusions and garnishes.
This circular approach reduces waste while creating unique, eco-friendly flavours.” He explained guest interest in thoughtful practices are on the rise, making sustainability as a concept on the whole, more appealing.
Further emphasising the push forward toward circularity within ingredient usage, he commented that, within 2025 bartenders are more conscious of reusing ingredients such as “fruit peels, and coffee grounds” creatively being repurposed to items such as “craft marmalades, syrups, and infusions.”
Speaking on alcohol free trends, he added: “Guests are increasingly seeking low and no-options without sacrificing creativity or presentation... this trend reflects a growing focus on moderation and thoughtful drinking.”
