5 trends F&B 2025 - The restaurant does not keep up will fall behind

In 2025, the F&B industry is moving strongly: customers require convenience, transparency, personalization and multi -channel experience. They prioritize health, set an online table, and are no longer loyal to the old model. If you are the owner of the restaurant, marketer or supplier, understanding the trend of customers is the key to sustainable growth. Here are 5 outstanding trends that will reshape the whole industry - don't miss it!

1. Customers give priority to experience fast - convenient - less exposed

The trend of F&B 2025 customers shows that consumers are increasingly prioritizing the experience of eating quickly, conveniently and limiting direct contact. Urban customers are no longer patient waiting to serve or order traditional dishes. They are aimed at automation solutions such as ordering with QR Code, receiving fast food at the counter under the "Grab & Go" model, and minimizing direct interaction to save time. This is why F&B models automate, integrate intelligent poses or online table platforms are increasingly popular.

Benefits of automation in F&B

Automation helps the restaurant optimize the process, minimize errors, and improve service performance. For customers, it brings convenience and speed.

Tiger menu: QR code menu and online ordering system

Forms "Grab & Go" popular

Artwork

The "Grab & GO" model exploded strongly, from convenience store to Take-Away cafe, meeting the fast needs of busy customers.

Suggestions for the restaurant: Invest in smart QR menu system, optimize delivery and order. Shorten the processing time on the spot to improve customer experience.

2. Consumers love Saving Combo and Skilled UPSELL

After the crisis, the customer's consumer behavior became more cautious in spending. They prioritize the "F&B combo" that are clearly valued, ensuring full experience without being called over. Common combo including rice + water + dessert, preferential package in groups or low -point hours. Besides, the restaurant cleverly applies a light upsell strategy to increase revenue without making customers feel uncomfortable.

Insight: Restaurants apply Combo F&B and UPSELL skillfully can increase the average revenue from 15% - 25% per visitors.

Building attractive F&B combo

Artwork

Researching F&B consumer behavior of target customers to design actual valuable packages, diversify combo from time to time or customer group.

Delicate upsell art

UPSELL is a better suggestion of choices, more suitable for customer needs. Skills to listen and suggest food/drink naturally will bring the highest efficiency.

Suggestions for the restaurant: Building at least 3 flexible prices suitable for each time frame. Training staff to identify F&B consumer behavior to perform upsell in time and properly.

3. Delicious food is not enough - must be clean, healthy and originated

The trend of F&B 2025 customers shows that customers are increasingly interested in health and food origin. They prioritize "low calories", "gluten-free" or "vegan-free". Customers require transparency of food origin and seek healthy eating options like "Eat Clean" or "Organic". The disclosure of food ingredients, providing food hygiene and safety certification or telling the story behind the material is a big plus.

Transparency of origin and composition

Transparency of information about the origin of raw materials, processing processes and nutritional ingredients is mandatory, helping to build trust and help customers choose suitable for the diet.

The "Eat Clean" trend and functional foods

The "Eat Clean" movement has become a lifestyle. The restaurant needs to be grasped by diversifying menus with low -greasy, fresh, and natural ingredients.

Suggestions for the restaurant: Labeling the nutrition description details for each dish. Presenting pictures or farm information, suppliers right on the menu or at the restaurant space to create trust.

4. Personalize the experience of becoming a competitive weapon

In 2025, personalization of experience is not only a trend but an important competitive advantage. Customers not only go out for delicious dishes but also for emotions and personality. They love the space with personal imprints like Retro, Vintage or Handmade. Brand stories reminiscent such as "her cooking" or "childhood shop" also make a big difference. Flexible menu according to taste - less spicy, no sugar, add vegetables ... - is a big plus.

According to TravelViet, 42% of tourists choose a restaurant with their own personality instead of the famous brand.

Spatial design and unique brand story

The restaurant space is not only a place to eat but also a place to experience. Unique design, artistic or having a private story will help the restaurant make a strong impression.

CRM application to personalize services

MEEY CRM - Customer management application and source for real estate brokers

The CRM system is a powerful tool to remember detailed information about each customer, thereby providing personalized personalization services such as suggesting favorite food, birthday incentives.

Suggestions for the restaurant: CRM application to remember the taste and habits of patrons. Develop a menu according to personalized theme suitable for season, age or special holidays.

5. The rise of OTA & the online table platform

The trend of F&B 2025 customers also witnessed the rise of online platforms. Customers no longer find their own places to eat and drink. They use digital platforms to search and make decisions. Finding restaurants via facebook, zalo oa, travelviet or shopeefood is increasingly popular. Users tend to set an online table before coming and often monitor incentives, evaluate and food images on social networks.

Optimize presence on digital platforms

Service Zalo OA

The restaurant needs to ensure information on OTA platforms, social networks and food delivery applications are always updated fully, accurately and attractive. High quality images and positive evaluation are key factors.

The role of chatbot and online table system

Chatbox system

Chatbot and automatic online table systems help the restaurant respond to 24/7 customer feedback, quick and effective reservation processing, improving customer experience and reducing work loads for employees.

Suggestions for the restaurant: Optimize information on OTA, Fanpage, Zalo. Integrated online table form quickly and chatbot answered automatically to improve interaction efficiency. Organize mini-game on social networks to increase interactions and data collection.

Conclude

The trend of F&B 2025 customers is shaping the entire culinary industry. If you don't go ahead, you will be dropped. This is the time to adapt, adjust, connect - and accompany the F&B community with the same direction.

If you are a restaurant owner, a restaurant, a F&B supplier, or are operating in the field of tourism - travel - tour organization, or are looking for opportunities for cooperation, market expansion, recruitment - finding jobs in the culinary industry, the group "connecting restaurant - travelviet" is the place for you.

Here, you can introduce the service to the right customer file, connect business partners, find F&B supply, share operating experience - marketing, and update industry trends. Group is committed to building a professional - professional - actual support community, for real -working - real -working people.

Join the Facebook Group at: Restaurant connection - Travelviet

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Update day : 08/07/2025