The catering world is an increasingly complex business. Some catering food trends in 2025 cut across the whole industry affecting all of AC Services customers. While others are specific. All will be affected by the increase in Employer’s National Insurance, when it comes in April. While only those serving alcohol will be affected by the changes in duty on alcohol in February. Together both impact on cashflow. Yet there are wider more positive trends that caterers need to consider for 2025.

Cashflow Challenges

The overall duty increase on alcohol averages at 3.6%. In more simple terms, red wine per bottle at 14.5% increases by 54p and gin 32p per bottle. The bad news for red wine drinkers, as calculated by the Wine and Spirit Trade Association, is that this means an overall 98p increase in the last 18 months!

In better news, there is a whole penny off the price of a pint of beer and there is some small producer relief for microbreweries. But it’s questionable whether this will actually help the nation’s pubs survive. It’s calculated that to recover the increase in NI, the cost of a pint would need to increase by 30-40p per pint. The average customer won’t notice the penny off, but will surely recognise the rocketing price of beer.

Four Essential Catering Food Trends in 2025

One of the established leaders in market insight, Mintel, has identified these key trends:

1. Fundamentally Nutritious. The emergence of weight-loss medications is redefining consumer perceptions of ‘food as medicine’. This changes the established order. Diners will now look at their food to provide added functional ingredients as well as meeting daily essential nutrient needs.
2. Rule Rebellion. We are some way from only white wine with fish, but we are now at the tipping point where consumers are hungry for brands that help them ‘break the rules’ in food and drink. The menu with some challenges to established thought is becoming mainstream not only haute cuisine.
3. Chain Reaction. Food supplies are getting increasingly disrupted by climate change and political whim- Mexican avocados are 25% more expensive in the US today than yesterday. These changes impact on menus. The industry needs to educate consumers to welcome and trust new ingredients and flavours and new origins for established products.
4. Hybrid Harvests. Catering needs to make the case for how technology and agriculture work together to benefit consumers, farmers and the environment. An example would be vertical farms for salads.

Restaurants and Wedding Venues

Fork and Field Catering focus on weddings but the trends they identify apply and can be adapted for the wider restaurant sector:

Sustainability. Not a new trend, but worth actively promoting is using fresh, local produce which reduces food miles and ensures high-quality meals. Sourcing ingredients from farms that look after soil health, increase biodiversity, and reduce water usage is becoming increasingly important as regenerative farming trends higher.
Zero-waste initiatives. Many caterers use compostable serveware, and partner with local charities to donate any surplus food to those in need. Minimize waste further by repurposing leftovers and using “root-to-stem” cooking.
Plant-forward feasts. Caterers are embracing the growing demand for plant-based cuisine, crafting delicious and innovative dishes that celebrate seasonal produce. This also recognises that innovative plant-based menus can cater to all dietary preferences.
Interactive food stations. These engage guests and create memorable culinary experiences. Grazing tables are like charcuterie boards and allow guests to choose. For old-timers, this is not simply a rehashed buffet table, but taking the whole experience approach.

10 Quick Thoughts on 2025 Food Trends

Catering businesses are increasingly time-poor so here are 10 one-liners. For fuller explanations see Cater Food Buying Group:

1. The demand for meatless menus will remain strong; focus on more natural proteins, such as more exotic mushrooms, seaweed or algae to stand out.
2. Sweet and spicy condiments are great enhancers to old and new menus; embrace the Swicy such as hot honey, habanero jam or tamarind chilli chutney.
3. Protein-rich, full of omega-3s and delicious – seafood from across the globe offers excitement and health benefits; seek out global recipes for attention-grabbing dishes.
4. World flavours are inspiring creative combinations in the kitchen but, diners desire sustainability and locally-sourced ingredients so shout about what you’re doing.
5. Vibrant and exotic fruits are set to take over in 2025; they’re eye-catching and tasty additions to any menu.
6. Diners with allergies, intolerances and special diets increasingly expect a variety of thoughtful menu options; don’t play it safe, actively plan these options though wider ingredient sourcing.
7. While the burrata craze has not completely subsided, other cheeses are poised like bocconcini- small, soft, round and creamy mozzarella spheres and great tasting cultured dairy-free cheeses.
8. Coffee has a growing number of plant-based milk alternatives. Almond and oat milk lead, but there is a rising desire for cashew, hazelnut and rice milk.
9. Gen-Z is the generation driving the ever-expanding alcohol-free market, but despite this, their taste for tequila remains; put spicy virgin margaritas back on the menu!
10. Health-conscious consumers, and those with diabetes, are looking for more natural forms of sweetness in their desserts in 2025. Time to experiment with dates, prunes, honey and agave, and ingredients such as the incredibly sweet monk fruit – 250 times sweeter than sugar!

Year End Reflections ?

For AC Services Southern, it’s interesting to see what colleagues are suggesting will be the Catering Food Trends in 2025. We look forward to reviewing the winning trends at the year’s end.