Top Food & Beverage Trends Reshaping Hotels in 2025
Hotel F&B is no longer an afterthought. It’s a core part of the guest experience, a reason for locals to visit, and a powerful way for hotels to build their story. This year, several key trends are shaping how hotels approach food and beverage.
Localism leads the way
Guests want to feel connected to the place they are staying. That means using ingredients grown or produced nearby, showcasing local wines and craft beers, and celebrating regional flavours.
This isn’t just about ticking the “locally sourced” box. It’s about building a sense of authenticity and supporting the community. From farm to fork breakfast menus to cocktails infused with native botanicals, localism gives guests a true taste of their destination.
Design-led dining spaces
Hotel restaurants and bars are becoming destinations in their own right, designed as much for locals as for in-house guests. F&B spaces are now at the heart of the hotel, not hidden behind the lobby.
Multi-use layouts are especially popular: coffee service by day and full service bars at night, or restaurants that easily adapt from breakfast to dinner. Bold branding, layered lighting, and flexible furniture layouts all help create an inviting space.
Wellness is becoming a lifestyle
Guests are increasingly health conscious and expect hotels to reflect that. Plant forward dishes, fermented foods for gut health, adaptogenic ingredients for stress support, and low or non-alcohol drinks are all becoming standard.
Wellness isn’t just a dietary preference; it’s part of how many travellers live. Menus that support this lifestyle can set a hotel apart and make guests feel truly looked after.
Elevated casual dining
Fine dining has shifted. Guests want exceptional food and service, but they also want to feel comfortable. Elevated casual concepts deliver just that.
Expect open kitchens, beautifully plated small plates, and highly trained staff who engage in a warm and approachable way. It’s luxury without the stiffness.
Tech optimised guest experiences
Technology is no longer a novelty in hotel F&B; it’s a baseline expectation. QR code menus, digital ordering and payment, and AI-powered wine pairing tools are becoming mainstream.
Behind the scenes, hotels are using data to better predict guest demand, reduce food waste, and personalise offers.
Sustainability is non-negotiable
Sustainability is now expected, not optional. Guests want to know where ingredients come from, how waste is handled, and what steps hotels are taking to reduce their environmental impact.
This extends to everything from no-waste kitchens and composting programs to eco-friendly packaging and energy-efficient back-of-house operations.
Dining as an experience
Travellers are no longer satisfied with a good meal; they want a memory. Chef’s table dinners, cocktail making classes, garden foraging tours, and collaborations with local artisans create lasting impressions.
Experiential dining adds value to a guest’s stay and provides strong storytelling opportunities for the hotel.
Bringing it all together
Staying ahead of these F&B trends isn’t about following fads. It’s about understanding how they align with your guests, your brand, and your operations.
Ask yourself:
- Are our F&B outlets designed to draw locals as well as guests?
- Do we offer meaningful local connections through food and beverage?
- How can we use tech and data to make life easier for both staff and guests?
- Are we communicating our sustainability efforts clearly?
When hotels get the foundations right, from efficient kitchens to flexible restaurant layouts and service ware that works across concepts, they’re better positioned to adapt and grow as guest expectations evolve.