Ramen, Seafood Concepts on the Rise in 2025

As a new year approaches, Kimpton, along with AF & Co. and Carbonate, have released their Culinary + Cocktail Trend Forecast and 2025 Hospitality Trends Report, respectively. Here’s a look at five predictions:

1. Instant ramen marks the next hot QSR concept. Across Japan, South Korea and Taiwan, AF & Co. and Carbonate say, diners are already used to selecting dried ramen from shelves or vending machines stocked with dozens of varieties, cooking them on-site using special hotplate machines and personalizing their bowls with an array of toppings. Gaining a foothold in the U.S., the concept offers diners an interactive, customizable and convenient approach to ramen.
2. Simple seafood offers advantages. AF & Co. and Carbonate see it as a top cuisine, and it includes everything from raw bars to fried seafood shacks. “At a time when inflation, labor, and high food costs are having a big impact on the industry, these types of concepts with a small footprint, and a short (but craveable) menu that doesn’t require a lot of specialty cooking equipment, offer a lot of benefits,” the release says.
3. Snacking earns an upgrade. Expect new levels of snacking with the additions of creative flair and global influence. Kimpton says tapas and shareable boards will evolve in new directions such as Middle Eastern-inspired mezze platters. Expect a greater seafood focus with ingredients like Tempura Fine de Claire oysters, fresh red prawn tartare and seared foie gras. Vegan cheese boards also earned mention.
   

   Look for elevated snacking in the new year, says Kimpton.

4. Powders support zero waste strategies. On the beverage side, freeze drying fruits and vegetables enhances flavor and texture. “This zero waste cooking technique will also allow chefs and bartenders to creatively repurpose leftover produce and give it new life,” Kimpton says in the release.
5. Bartenders lean on sous vide and other techniques. By taking the foundations of a cocktail and using sous vide for prep and serving, forced carbonation for effervescence and clarified citrus, bartenders can augment beverages before they even reach the mixing stage, Kimpton says. Think homemade sparkling coconut water or salted plum syrup.

Kimpton, part of IHG Hotels & Resorts, is a boutique hotel company, while AF & Co. serves as a restaurant and hospitality consulting firm, and Carbonate is a creative agency. For more trends coming in 2025, stay tuned for Foodservice Equipment Reports’ state of the industry report, set to appear in the January/February issue of the magazine.