Delmonico's Hospitality Group Forecasts 2025 Dining Trends: Embrace Global Flavours and Personalized Experiences

Delmonico's Hospitality Group (DHG) has shared its predictions for the future of the food, beverage, and hospitality industry. The insights gathered from key leaders within the group shed light on the evolving industry's future trends and potential changes in 2025.

DHG identified a significant trend: the rising popularity of global food flavours, particularly from Southeast Asia. Under the guidance of Chef Edward Hong, Delmonico's and TUCCI continue to incorporate global influences into their menus. Popular dishes include Delmonico's Yellowtail Crudo and TUCCI's new Kimchi Lasagna, both showcasing Asian flavors and ingredients.

Another pivotal shift is the resurgence of indoor dining. DHG's Max Tucci notes that despite the recent popularity of outdoor dining, many restaurants are reassessing their seating options. Various factors influence this trend, including cost, seasonal challenges, and customer preferences. The move back indoors is seen to provide a more intimate dining experience.

A clear trend towards more extensive plant-based offerings has emerged within the realm of menu options. Beyond traditional vegetarian dishes, Delmonico has collaborated with chefs specializing in plant-based cuisine to create innovative dishes like a plant-based version of Delmonico's Chicken a la Keen. This dish uses lion's mane mushroom as a substitute for chicken, offering a nutritious, meat-like texture.

Another notable trend is the increasing demand for personalized events. Delmonico's Hospitality Group has noted a rise in requests for private dining events tailored to the group's needs, dietary preferences, and interests. The trend also extends to the timing of events, with a notable rise in bookings for earlier in the day, possibly due to shifts in work schedules.