Top 10 Foodservice Trends in Australia for 2025

As we look ahead to 2025, the foodservice scene in Australia is gearing up for some exciting changes! Check out the top ten trends, reflecting what diners really want. Think sustainability, health-conscious options, and cool tech innovations. We’ll see more local sourcing, plant-based meals, and even a nostalgic twist on desserts, all while prioritising wellness in the workplace. It’s all about creating a vibrant culinary landscape that connects restaurants with their communities and keeps diners coming back for more.

1. Sustainable and Local Sourcing

As sustainability continues to rise to the forefront of consumers’ minds, the foodservice industry is looking to embrace local sourcing to bring the freshest produce to the table. Almost 1 in 5 Australian restaurants introduced more eco-friendly and sustainable options to their dining experience in 2024.¹ Consumers are becoming more aware of the need to reduce their carbon footprint while also having an increased desire for transparency of where ingredients in their meal are sourced.² The chef’s response? Implementing farm-to-table practices, by collaborating with local farmers to source fresh produce not only reduces transportation distances but also enhances menu offerings by highlighting the provenance of the ingredients. The farm-to-table approach fosters the community by supporting and promoting local farmers.³ Find out more about how to choose more sustainable ingredients here.

Jump on the trend:

Embrace seasonal produce by offering seasonal menu specials to bring only the freshest ingredients available to the plate. Chefs have the opportunity to get creative with recipes and customers will be motivated to return for rotating dishes throughout the year.
Incorporate native Australian ingredients into your menu and showcase the diversity of Australian cuisine. Ingredients such as wattle seed, Davidson plums, finger limes and cinnamon myrtle can all be sourced locally. Where possible, source ingredients from First Nations owned and operated businesses.

2. Plant-Based and Flexitarian Diets

‘Meat reducer’ was the most popular diet in 2024 for Australians with 79% of respondents in a national survey going meat-free at least one day a week.⁴ Restaurant owners also cited vegetarian as the second most popular dietary request.⁵ Consumers are prioritising health benefits as the primary reason for reducing meat consumption, followed closely by budget constraints. Environmental concerns also factored into their decision to cut down on meat.

Jump on the trend:

Add vegetarian options to your menu – check out our Grow With It resource guide for recipe inspiration and tips on how to cater to flexitarian and plant-based diets.
Use vegetarian and vegan friendly, or gluten-free ingredients to cater to the changing dietary needs of more Aussie diners. Check out our vegan MAGGI Supreme Gravy Mix or gluten-free NESTLÉ DOCELLO Mousse Mixes.

3. Filipino and Southeast Asian Flavors

While fusion flavours have been steadily on the rise, Filipino cuisine is set to be the next big thing in Australia’s multicultural dining landscape.⁶ Long-established restaurants like Serai in Melbourne’s CBD have been at the forefront of the scene, but newer establishments such as Takam in Sydney’s Darlinghurst⁷ and Askal in Melbourne’s CBD bring classic Filipino flavours such as tomato ketchup and ube to life with new creative dishes.

Jump on the trend:

Limited time offers incorporating fusion flavours are an easy way to introduce Southeast Asian flavours to your menu. Get creative while still retaining the heritage of the culture you’re drawing inspiration from.
Check out our MAGGI Taste of Asia sauce range as a starting point.

4. Tech-Driven Dining Experiences

AI is the buzzword on everyone’s mind, and for the foodservice industry it’s no different. From QR code menus to self-service ordering kiosks, to rapid cook technology, 17% of Australian restaurants say they invested in technology and new systems last year. This has not only sped up the ordering process for customers, but also helped reduce labour costs and ease staff shortages for restaurants which continues to be a major concern for 1 in 3 Australian restauranters.⁸

Jump on the trend:

Consider where technology can be implemented within your business to improve your hospitality and dining experience for your customers – from tableside tablets to virtual waitlists, look to see what is feasible to implement within your business budget and make the most impact.
Use the saved time to focus more on honing your culinary craft and developing your menus.

5. Comfort Food with a Twist

In an uncertain, fast-paced society, what better thing to turn to than a familiar meal for reassurance. Think your pub classics of bangers and mash, burger and fries – but set apart with a creative twist. Carby meals provide comfort, but customers are now interested in modern takes of the original dishes, getting that ‘home-cooked’ feel with the convenience of eating out.⁹

Jump on the trend:

Incorporate gourmet and seasonal ingredients to elevate classic comfort plates with quality ingredients like artisanal cheese and truffle for a luxurious twist.
Get inventive with mashups by bringing together different comfort dishes e.g. a poutine burger to get your customers intrigued.
Check out our MAGGI Gravy range - the perfect team player addition to a pub classic and versatile enough to adapt to new creations.

6. ‘Newstalgia’ in Desserts

Over on the dessert menu, comfort food is also taking place in the form of ‘Newstalgia.’¹⁰Coined by the sensation of experiencing childhood nostalgia through new dining experiences, chefs are reinventing the delights of sweet-tooth classics which customers have a reinvigorated appetite for.¹¹

Jump onto the trend:

Utilise retro presentation to evoke nostalgia – think milkshakes in classic soda glasses or desserts garnished with a paper umbrella.
Use iconic flavours in new ways with our NESTLÉ AERO® and MILKYBAR® Dessert Mixes. An easy way to put a unique twist on a signature milkshake or refreshing frappe.

7. Waste Reduction in Foodservice Packaging

In 2024, almost a third of Australian restaurant business owners said they would try to switch to more sustainable packaging.¹² Single use plastics are being phased out. Instead, reusable and compostable packaging are being used as alternatives.¹³

Jump on the trend:

Switch to compostable packaging made from renewable resources such as cellulose-based packaging (plant fibres) or bagasse (sugarcane fibre).¹⁴
Offer reusable containers for takeout and delivery orders, encouraging customers to reuse and bring them in for next time.
Read more in our article here.

8. Gen Z’s for Custom Coffee

From cold coffee to alternative milks, Gen Z’s are leading the charge for customisation in Australia’s coffee scene. Preference for alternative milks has seen a consistent year on year rise,¹⁵ with Fiftyfive5‘s latest Coffee Landscape Study revealing 35% of 18-24 year old Aussies prefer some form of alternative milk.¹⁶ The full spectrum of plant-based milks – soy, almond, oat, lactose-free and skim – is now an expected offering at almost every metro cafe. Cold coffee also continues its rise in dominance, serving as a popular entry-point to the coffee category, with 4 in 5 young Aussies viewing it favourably.¹⁷ A warming climate and trendy Instagram-friendly flavours such as whipped coffee and mango matcha makes cold coffee an enticing option for the younger generation.

Jump on the trend:

Ensure baristas are adequately trained in steaming alternative milks to achieve the desired texture.
Offer exclusive menu options incorporating alternative milks and trendy iced drink flavours such as Iced Dirty Matcha Oat Latte or Iced Coconut Coffee Latte.
Check out our range of BUONDI coffee beans crafted for Australian coffee lovers. The range includes three blends, sourced globally and blended locally –- the perfect pairing to alternative milk coffee.

9. Non-Alcoholic Beverages

In recent years, young Australians in particular have moved away from regular drinking,¹⁸ motivated by health-consciousness and social changes. Just over a fifth of diners want hospitality venues to offer alcohol-free drinks on the menu in 2025, meaning there’s more room to get creative and look for alternative beverage options.¹⁹

Jump on the trend:

Craft mocktail and infusions with alternatives like sparkling water, fresh fruit and floral infusions.
Specialty teas and coffees are a surefire crowd-pleasing alternative, from Strawberry Matcha Lattes to Cold Brew and herbal tea blends.

10. Wellness in the Workplace

The Australian hospitality industry is collectively moving towards making burnout and mental
health stigma a thing of the past. A survey recently conducted by The Burnt
Chef Project showed 84% of hospitality professionals had experienced issues with mental health
throughout their career.²⁰ However, younger generations are speaking up and hospitality
workplaces are beginning the understand the importance of prioritising ethical work conditions and
mental health resources to support their staff.

Jump on the trend:

Promote a positive work-life balance in your workplace by implementing flexible scheduling options, allowing time for self-care and encouraging breaks instead of excessive overtime.
Schedule regular check-ins with your staff to encourage open conversations and provide support where needed.
Provide access to mental wellbeing resources and workshops – see free resources available from our partners, The Burnt Chef Project here.

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