Home-Centric Eating Creates Market Opportunities

Total foodservice traffic was down by 2% through the third quarter of 2024 versus the same period in the prior year. Full-service restaurant traffic was down by 3%, and quick-service restaurant traffic was down by 2%. Traffic at fast-casual eateries—up by 3% for the same period—was a bright spot, per Circana/Quest.

In November, half of consumers reported eating dinner in a restaurant in the past week, one-third had lunch at a restaurant, and one in five had breakfast, according to the National Restaurant Association (NRA)—slightly fewer than in 2023.

Dinner accounted for 33.9% of restaurant traffic; lunch, 28.7%; morning, 21.0%; and p.m. snacks, 16.4%. Restaurant traffic increased at breakfast and p.m. snack occasions versus 2019, per NRA.

In November of 2024, 80% of restaurant patrons opted for off-premises dining, including 40% for lunch and 30% for breakfast. Carryout accounted for 30% of traffic, down 2% from 2020; drive-through, 36%, +10%; and delivery, 9%, +6%.

With 38% of restaurant operators planning to increase their menu development in 2025, according to Datassential, innovative foodservice products that help cut labor costs (e.g., Dole Chef-Ready Cuts prepared fruits) represent a strong market opportunity. Foodservice specialty products unit sales jumped 11.3% last year, according to the Specialty Food Association.

Sustainability and local sourcing, followed by cold brew, Korean cuisine, hot honey, Vietnamese cuisines, hyper-local beer and wine, fermented/pickled foods, wellness drinks, creative spritzers, and value deals all made the NRA’s list of hot culinary trends for 2025.

Healthy kids’ menus, limited-time-only menus, beverage tasting flights, and convenience proteins (e.g., products in individual serving packs, proteins suitable for sous vide preparation) were also cited as 2025 business builders.

Hot honey, matcha, miso, chili pepper varietals, yuzu, guava, and Sichuan spices are all trending flavors/condiments. Honey, seeds, vinegars, pineapple, tamarind, and saffron are often cited on lists of popular ingredients.

Wingstop‘s new sauce option, Pacific Glaze, is inspired by Thai, Chinese, and Singaporean cuisines. Mango lemonade, four cheese, passion fruit, smoky BBQ, and sweet cream are among the fastest-growing terms on chain menus over the past four years, per Datassential.

Sweet empanadas, Japanese souffle cheesecake, Caribbean coconut rum cake, Austrian Sacher torte, and Mexican conchas and tres leche cake are among the specialty bakery items getting attention. Watch for soft globally inspired breads, such as Japanese milk bread or Hong Kong sweet bread, to have a growing presence on menus.