The US Senate held a procedural vote on Monday that begins Floor consideration of the GENIUS Act (S. 394)—legislation focused on regulating payment stablecoins. An agreement was reached to allow amendments, which will allow the Credit Card Competition Act (CCCA)—sponsored by Senators Roger Marshall (R-KS) and Dick Durbin (D-IL)—to be introduced as an amendment to the bill.

What is the CCCA?
The CCCA would increase competition in the credit card processing market to drive down exorbitant swipe fees, improve credit card security and innovation, and save US businesses and consumers more than an estimated $16 billion a year.

Interchange fees—set by just two dominant networks (Visa and Mastercard) that control over 80% of the market—have more than doubled in the past decade. Today, swipe fees are one of the highest operating costs for restaurants, behind food and labor.

This duopoly uses its market power to block alternative routing options, leaving businesses with no ability to negotiate the fees they must pay. Swipe fees now range from 2% to 4% of every transaction, making them the highest in the industrialized world. In 2024 alone, US businesses and consumers paid more than $187 billion in swipe fees, costing the average American family approximately $1,200.

The bipartisan, bicameral CCCA would require the nation’s largest banks to enable at least two credit card processing networks—one from the existing duopoly, and one from an alternative, independent network—to facilitate credit card payments.This would empower operators to choose between more secure and cost-effective networks when processing credit card transactions. This bill has been heavily opposed by the credit card companies and banking industries.

What’s Next?
The Wisconsin Restaurant Association, along with the National Restaurant Association and other state restaurant associations, have sent a letter to all US Senators encouraging them to support the CCCA amendment to the GENIUS Act. Watch the National Restaurant Association's 90-second video update here.

You can help make this change happen! Click here to reach out to Wisconsin's two US Senators to encourage their support.

Questions? Contact us!

Efforts to eliminate state and federal income taxes on tips are moving forward at both the state and federal level. Provisions to eliminate income taxes on tips are included in the House of Representatives budget reconciliation bill and earlier this week the Senate passed the No Tax on Tips bill authored by Senator Ted Cruz, R-Texas. On the state level, SB 36, a bill authored by Senator Andre Jacque and Representative Ron Tussler, to eliminate state income tax on tips had a hearing in Senate Agriculture and Revenue Committee.

Eliminating income taxes on tips would put cash back in the pocket of a significant number of workers in the restaurant and hospitality industry and could help restaurant operators recruit the industry workforce. A no tax on tips bill is sensible legislation that will support our employees.

What is in the two federal bills?
US Senate unanimously passed a bipartisan federal No Tax on Tips bill, which includes protections for both restaurants and employees relating to the FICA tip tax credit, as well as still requiring employee contributions to Social Security, unemployment insurance and Medicare. All tips would need to be reported, even though income tax would not be deducted.

This is a very important component for our industry. It is critical for employees to demonstrate income to build credit and pay into federal benefit programs through FICA contributions. The Senate passed bill’s “no tax” provision applies to the first $25,000 earned in tips and restaurant operators must continue working with the Internal Revenue Service (IRS) to accurately report tips through current compliance efforts. The FICA tip credit (Sec. 45B of the federal tax code) and federal tip pooling requirements do not change.

The current House reconciliation bill also has a “no tax on tips” provision, but it sunsets in 2028 and there is no income limit until a person earns more than $151,000.

Two key components of both federal bills relate to how tips are defined and what occupations can take advantage of exemption.  The US Treasury Department will determine the traditionally tipped industries, which will include restaurants and hospitality. Cash tips are defined to include all voluntary tips received from customers, including charged tips (for example, credit and debit card charges) and tips received from other employees under any tip-sharing arrangement. Service charges, which are not voluntary payments by customers, are currently not counted as tips and that will continue under both bills.

​How about the state bill?
SB 36 simply eliminates state income tax on tips, by striking the word "tips" in state statutes relating to income tax. The definition of tips is not the same as the federal bills and other provisions in the federal bill are not addressed. At the state committee hearing, the WRA testified in support of SB 36, but asked the committee to consider amendments to the bill to mirror the federal tax treatment in Wisconsin. Having two different tax treatments would overcomplicate payroll calculations and create problems for restaurant operators.

WRA will keep update this alert page as these bills move forward at the state and federal level.

The Wisconsin Restaurant Association's Top 20 Women in Hospitality to Watch program will recognize the creativity, leadership and contributions of women across all hospitality industry sectors and career levels. This award program is an opportunity to celebrate women and highlight role models. 
 
From front of house to back of house to supplier partners. Executives to entrepreneurs. Emerging leaders to experienced leaders. Eligibility is open to professionals employed across all segments of this vibrant and diverse hospitality industry including restaurants, coffee shops, hotels, event spaces, educators, suppliers and beyond.

Nominees can be self-nominated or nominated by someone else. The Top 20 Women in Hospitality to Watch is in conjunction with the Women in Hospitality Conference on October 20, 2025.

The submission deadline is August 1, 2025

​2025 Off-Premises Restaurant Trends report shows how takeout, drive-thru and delivery are driving growth, innovation, and consumer loyalty

New data from the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life. In fact, nearly 75% of all restaurant traffic now happens off-premises—meaning that almost 3 out of 4 restaurant orders are taken to go.

The off-premises market has grown significantly in recent years, but there’s still room for expansion. Although consumers are satisfied with their current off-premises options, a solid majority wish they had even more choices. And most say they’d order more often if they had the money to pay for it, meaning there’s pent-up demand.

Restaurant operators looking to boost their off-premises business need to know who these consumers are, how they decide where to eat, and what motivates them to come back day after day.

Key Findings:
Know your customers and how they order food to go
47% of adults say they pick up takeout from restaurants, coffee shops, snack places or delis at least once a week, while 42% report they use the drive-thru each week. 37% of adults order delivery once a week. But these numbers often skew higher for millennials and GenZs. More than 6 in 10 of younger adults say they use takeout, drive-thru and delivery more often now than they did a year ago.

The 5 off-premises must-haves
Speedy service, good customer service, intuitive tech for ordering and paying, value offers, and loyalty programs are table stakes for repeat business.

Value deals motivate off-premises customers
Value deals including limited-time offers, buy-one-get-one, and discounts for ordering on off-peak days and times resonate with 8 in 10 delivery, takeout and drive-thru customers.

Expand beyond traditional menu offerings to drive off-prem traffic
Off-premises consumers are interested in items that expand on regular menu options including snack items, meal bundles, and alcohol to-go.

The 2025 Off-Premises Restaurant Trends report delves into consumers’ habits, preferences and what they’d like to see improved when it comes to ordering food to go. Click here for more info. 

The report is free for Wisconsin Restaurant Association members, $99 for non-members. WRA members wishing to access the report, need to log into the National Restaurant Association Store before downloading the report. There’s a login link in the bar at the top. If you experience difficulties accessing the report for free, email [email protected] to request to be linked to your company's membership record.

As we celebrate Women's History Month, we're highlighting the remarkable impact that women have had in shaping Wisconsin's rich hospitality tradition. From pioneering figures like Hattie Mosher, who ran one of Milwaukee's first successful female-owned hotels in the late 1800s, to Wisconsin native Alice Washburne, whose innovative management transformed Northwoods resorts into world-class destinations.
 
Wisconsin's hospitality industry was built on the shoulders of determined women. From the iconic supper clubs that define our state's dining culture to the lakeside resorts that have welcomed generations of visitors, women have been central to creating our unique brand of Midwestern hospitality.
 
Today, the restaurant and hospitality industry is home to so many amazing women who are creating award-winning experiences while mentoring the next generation. Their success builds on Wisconsin's strong tradition of female hospitality leadership, dating back to the German and Scandinavian immigrant women who established the state's first boarding houses and restaurants.
 
The legacy of diverse and accomplished women in the restaurant and hospitality industry will be celebrated at the 20265 Women in Hospitality Conference on October 20th in Madison. The event will bring together Wisconsin’s hospitality industry professionals with the purpose of connecting, celebrating and inspiring the supportive community of powerful women transforming the hospitality industry.

Registration is now open for what promises to be an inspiring celebration of Wisconsin's hospitality heroines, past and present and future.
 
Find out more about Women’s History Month
Read about some iconic women in hospitality throughout history from Talking Hospitality
More info and registration for the 2025 Women in Hospitality Conference on October 20th in Madison

As we’ve seen, the tariff issue has been fluid with frequent policy changes. Here’s an update with the latest on tariffs from the National Restaurant Association
 
President Donald Trump temporarily delayed a 25% tariff for Canadian and Mexican imports that are covered under the US - Mexico - Canada Agreement (USMCA). Under the White House fact sheet, there are no current tariffs on those goods from Canada and Mexico that claim and qualify for USMCA preference.
 
Under USMCA, most agricultural products, food, and alcohol generally have zero tariffs but it is advisable to check with your supply chain on specific products. This is the second temporary tariff delay on Canadian and Mexican issued by President Trump since taking office on January 20.

In February, the Association requested a full exemption for food and beverage imports, citing an estimated $12.1 billion in increased costs if a 25% tariff on Canadian and Mexican imports was in place. Analysis indicates that imported food and beverage products range from produce, meat, cooking oil, potatoes and alcohol.
 
Separate from the North America tariff discussion, President Trump plans to advance “reciprocal tariffs” April 2 on foreign nations that have import taxes on U.S. goods. There may be additional pressure on products covered under USMCA leading up to the April 2 deadline.
 
The National Restaurant Association is monitoring the situation and actively lobbying on this issue to help mitigate negative effects on the restaurant industry. Look to this alert section for future updates.
 
Questions? Contact us!
​

You may have heard about a new filing requirement issued by the federal government last year that's been on-again, off-again due to a lawsuit. It’s called Beneficial Ownership Information  or BOI for short.

The Department of Treasury recently announced that it has suspended enforcement of the BOI filing requirement which means they will NOT issue fines to businesses that do not comply with the filing requirement. 

It is WRA's understanding that the filing requirement is still in effect, but the threat of fines for not filing is no longer in play. However, the Treasury Department has indicated that they will further be issuing a proposed rulemaking that will narrow the scope of the rule to foreign reporting companies only. 

WRA has heard from restaurant operators who have completed the BOI filing requirement that filing is easy and doesn't take very long. Your business can file free of charge through the federal agency’s secure website.

• Here’s the link for BOI filing
• More Info on BOI Filing Requirement 
• The AskWRA Team is Happy to Answer Your Questions? Contact us!

​In February, 2025, the National Restaurant Association released its 2025 State of the Restaurant Industry report. The 2025 State of the Restaurant Industry report is the authoritative source for industry sales projections and trends. It is based on analysis and forecasts by National Restaurant Association economists and surveys of restaurant operators and consumers conducted throughout the year. The report examines key factors impacting the industry including the current state of the economy, operations, workforce, and food and menu trends to forecast sales and market trends for the year ahead.
 
According to the report, opportunity and cautious optimism will drive restaurant industry growth in 2025. Consumers plan to continue spending in their local restaurants, pushing industry sales nationwide to a projected $1.5T, while restaurant operators will continue to fuel economic growth in their communities by adding a projected 200K jobs, bringing total industry employment to 15.9M. Meeting customers’ wants and needs and creating an experience that keeps them coming back will be paramount to growth. Expanding the definition of value to include a dynamic mix of experience, innovation and affordability will create opportunity for higher traffic and greater loyalty. And a renewed focus on word-of-mouth recruitment tactics will help reinforce the drawing power and opportunity of industry careers.

Key findings:   

• Consumers prioritize restaurants: The foodservice industry is forecast to reach $1.5T in sales in 2025, and a strong majority of consumers say they would use restaurants more if they had the money.
• Employment opportunities for all: The industry workforce is projected to grow by 200K jobs, for total industry employment of 15.9M by the end of 2025.
• Experience over price: Many restaurant customers—including 64% of fullservice customers and 47% of limited-service customers—say their dining experience is more important than the price of the meal.
• Value remains top of mind: To drive customer traffic, 47% of operators plan to add new discounts, deals or value promotions.
• Boosting on-premises traffic is a priority: The majority of restaurant operators across all segments—including 90% of fine dining operators and 87% of casual dining operators—say building on-premises business is more important for their success than greater off-premises business.
• Consumers love restaurants: 9 in 10 adults say they enjoy going to restaurants. Restaurants allow them to enjoy a favorite meal that has flavor and taste sensations they can’t easily replicate at home..

 
The 2025 State of the Restaurant Industry report is free to Wisconsin Restaurant Association restaurateur members ($349 for non-members). WRA members wishing to access the report, need to log into the National Restaurant Association Store before downloading the report. There’s a login link in the bar at the top. If you experience difficulties accessing the report for free, email [email protected] to request to be linked to your company's membership record.

​Immigrants are an important part of the restaurant industry. Many immigration policies will change in the coming months. The National Restaurant Association, the Restaurant Law Center and the Wisconsin Restaurant Association are actively monitoring these developments to keep our industry informed and prepared.
 
The National Restaurant Association has partnered with the law firm of Fisher Phillips to pull together information on top workplace immigration issues to address some of the changes already taking place. They are offering a webinar on workplace immigration compliance on Monday, February 10 at 1 pm CT.  
 
Click here for detailed guidance for restaurants from the National Restaurant Association and the Restaurant Law Center
Click here to access a webinar on workplace immigration compliance that was held on Monday, February 10th by the Restaurant Law Center

Last night, (December 26, 2024), the Fifth Circuit Court of Appeals, sua sponte (of its own accord), vacated its own order lifting the injunction that blocked the required filing of the “beneficial ownership information” (BOI) report under the Corporate Transparency Act (CTA), while another set of three judges considers the substantive arguments in the case, and not just whether the injunction was properly granted. In other words, the injunction is back in place and filing of the BOI report is not required, for now. 

We regret sharing the paid filer service link in an email alert. Please note that they do assist you in submitting your BOI report, so it is a legitimate service. However, we should have provided the link directly for the no-cost option for submitting the information. We do not endorse paid filer services for this BOI reporting requirement. If you want to make sure that you are in an official US Government website, please note that only “.gov” websites belong to an official federal government organization. In this case, it is fincen.gov and everything else derives from that root.

Background: If the CTA is found to be constitutional, small businesses with less than $5 million in annual revenue and less than 20 full-time employees would be required to report on their ownership structure, business addresses, and other information to the Financial Crimes Enforcement Network (FinCEN), a subagency of the US Department of Treasury. On December 3, 2024, a federal district court enjoined enforcement of the CTA and its corresponding BOI reporting rule. The federal government appealed, and, on December 23, 2024, a “motions panel” of the Fifth Circuit granted the government’s motion to lift the injunction pending appeal. The Fifth Circuit, on December 26, 2024, vacated its own order now that a “merits panel” has the appeal, “in order to preserve the constitutional status quo while the merits panel considers the parties’ weighty substantive arguments.” By doing so, the Fifth Circuit reinstated the injunction.

The problem: The Treasury Department reported in October that it had received just 10% of the required submissions to comply before penalties would begin in 2025. Many attributed the low compliance rate to a lack of awareness among small businesses, insufficient outreach & education from the federal government, and a tight time frame for compliance. The Restaurant Law Center, with other industry allies, filed a brief on December 18, 2024, urging the Court of Appeals to deny the Motion to Stay because “granting the stay would result in consequences to [the Association’s] members that cannot be reversed as our members would face a compliance deadline of less than two weeks. Given that imminent deadline, which businesses across the nation no longer think applies to them, the practical implications of the government’s demand to stay the injunction would be severe.” Thus, yesterday’s announcement is welcomed news.

To File or Not to File: If you have already filed your BOI report, you have nothing to worry about. If you have not filed, you now have the option to voluntarily file or wait to see what is the next ruling to come down from the Fifth Circuit, understanding that, if the law is found constitutional, you may have a short window to comply. We are not making a recommendation either way. You can follow the news on BOI reporting directly from the official FinCEN website found here, although it tends to be a day or two late. And, if you want to go ahead and voluntarily file a BOI report, free of charge, you can click here.

What’s next: Litigation in this particular case, Texas Top Cop Shop, Inc., et al. v. Garland, et al., continues. The Restaurant Law Center is waiting for the Fifth Circuit’s merits panel to issue a “briefing schedule” to know when we are expected to present the restaurant industry’s position with regards to the CTA and its BOI reporting requirements.

Questions? Email or call the AskWRA Team at 608.270.9950

Lobbying Efforts Were Successful
After a 15-month advocacy campaign, restaurant operators have secured a major win from the Biden Administration. Restaurant service fees, delivery fees, credit card surcharges, and other fees have been excluded from a federal ban on so-called “junk fees.”

This morning, a final rule from the Federal Trade Commission (FTC) limited the prohibition on junk fees to live-event tickets and short-term lodging (hotel, motel, inns, etc.).

In 2023, the FTC proposed to ban commonly used restaurant charges and force these fees into menu prices. The FTC estimated this mandate would cost the restaurant industry about $3.5 billion to comply and add at least $4,800 in costs for every restaurant location that would be required to update their menu pricing. The National Restaurant Association and the Wisconsin Restaurant Association lobbied on the industries behalf and rallied restaurant operators to contact the FTC with their concerns.

Your Voice Made a Difference
Thanks to the thousands of operators who raised concerns with the FTC’s action, both directly with the agency and with Capitol Hill lawmakers, we are proud that restaurants are not included in the final rule.
 
Questions? Email Susan Quam

​Brad Hammen
Restaurant Operations Consultant at US Foods 
(Formerly with Outback Steakhouse) 
2024 WRA Chair of the Board

2024 has been an extraordinary year for the Wisconsin Restaurant Association (WRA). It was my honor to serve as Chair of the Board of Directors, working closely with Kristine  Hillmer, President and CEO, her remarkable team, and the dedicated members of our board. Together, we faced a challenging, but rewarding year; tackling industry-wide hurdles, celebrating successes and setting the table for an even brighter future in Wisconsin’s hospitality scene.

What a year it’s been for the restaurant industry in Wisconsin, which continues to be a cornerstone of our state’s economy. With over 13,000 restaurant locations generating $14.9 billion in sales, our industry plays a vital role in Wisconsin’s prosperity. We employ 278,000 people, accounting for 9% of the state’s total workforce. It's also important to note that 96% of these establishments are small businesses with fewer than 50 employees, emphasizing the crucial role of local entrepreneurs. Additionally, every dollar spent in Wisconsin restaurants contributes an additional $2.03 to the state economy; showcasing the far-reaching impact we have. These numbers highlight our responsibility to create jobs, support local economies and provide spaces where people can come together to relax, celebrate and enjoy—an obligation this industry is proud to fulfill.

This year truly put Wisconsin in the national spotlight, and I couldn't be prouder of how our industry shined. The Republican National Convention took center stage in Milwaukee. The convention brought together political leaders, media and visitors from all over the country; giving us the perfect opportunity to showcase Wisconsin’s dynamic restaurant scene. On top of that, the popular show Top Chef came to Milwaukee, bringing even more attention to our state and highlighting the creativity and talent of our culinary community.

Despite the challenges we faced — elevated inflation, the pressures of an election cycle in a key swing state, and ongoing workforce shortages — the resilience of our industry was on full display. I saw optimism and determination at every turn, from bustling kitchens to packed dining rooms, proving that Wisconsin's restaurant community is not only up to the task, but thriving. We used the national stage to demonstrate what makes Wisconsin hospitality so special: our passion, our dedication to local flavors and our commitment to delivering outstanding experiences to every guest.

This year wasn’t just about overcoming obstacles; it was about showcasing the incredible strength, diversity and innovation of our state’s food scene. We showed the nation that Wisconsin is a place where the restaurant industry is not just surviving, but setting trends and leading the way.

Advocacy for our industry is something I deeply value, and it has been a priority for the Wisconsin Restaurant Association to monitor and influence industry regulation and public policy at every level: state, local and national. This year, I had the privilege of attending several key events where I was able to represent and advocate for our industry. In January, WRA Advocacy Day set the stage for our efforts, highlighting the importance of a unified voice within the Wisconsin restaurant community. Then in April, I traveled to Washington, D.C. for the Public Affairs Conference, where we directly engaged with policymakers on critical issues impacting our industry. The Restaurant Caucus Dinner in Madison later brought together legislative leaders, focusing on both the challenges and opportunities that lie ahead for Wisconsin’s restaurant sector. I strongly encourage everyone in our industry to take part in these events in the coming year. Our collective voice is powerful, and your participation can help shape a better future. Keep an eye out for the 2025 dates. Your involvement can make a significant difference.

I also had the opportunity to attend several incredible WRA events that showcased the strength and innovation of our industry and organization. One of the highlights was the inaugural Women in Hospitality Conference in Madison, where I had the honor of serving on the advisory committee. It was an inspiring experience to witness the launch of this event, which also introduced the “Top 20 Women in Hospitality to Watch in Wisconsin.” This recognition was a powerful celebration of the outstanding women leaders in our industry, and I’m incredibly proud of the event’s success in its first year. It was a privilege to be part of such an impactful moment, and I encourage everyone to attend in the future to see firsthand the amazing talent and leadership shaping the future of hospitality in our state.

The Wisconsin Food & Hospitality Expo is truly the event of the year for our industry, and I was thrilled to be part of it. This Expo brings together the food, beverage, hospitality and bakery industries, offering a unique opportunity to source products and services, connect with peers, and explore the latest trends shaping our businesses. It’s an exciting platform for discovering innovative ideas that can elevate your operations and keep you ahead of the curve. Whether you're looking to network, learn, or discover new products, the Expo is a can't-miss experience that consistently delivers valuable insights for anyone in the hospitality field.

I also had the chance to attend the Restaurant Insights Summit at Waukesha County Technical College in Pewaukee, which provided valuable perspectives on the evolving landscape of our industry, focusing on innovation and future trends. These events are fantastic opportunities to connect, learn and be inspired by the leaders and innovators who can help drive your business forward. I hope to see you at these events in the future!

As we move past 2024 and into a new year, I am confident that the WRA is well-positioned to lead the way. Our advocacy efforts will continue, from monitoring industry regulations to championing workforce development and diversity. The events WRA offers will help Wisconsin restaurateurs evolve and innovate, ensuring their success and maintaining our state's position as a leader in hospitality across the nation. Wisconsin’s restaurants are resilient, and with the support of the WRA, I have no doubt we will continue to set the table for success.

Serving as Chair has been a true privilege, and I am grateful for the opportunity to contribute to an industry that is so essential to Wisconsin’s culture and economy. Our establishments are more than just places to eat. They are where we gather, celebrate and connect. I look forward to the future with optimism and the certainty that Wisconsin’s hospitality industry will continue to thrive.

The National Restaurant Association's 2025 What’s Hot Culinary Forecast was released today, revealing top trends set to shape the nation’s menus with a fresh focus on flavor, wellness, and sustainability. This year, consumers can expect restaurant menus to buzz with wellness-enhancing mushrooms, honey-infused creations with a spicy twist, and the vibrant tastes of Southeast Asia. Today’s diners are not only craving bold flavors but are also prioritizing environmental consciousness, value, and well-being in every bite.
 
The report, based on the insights of thought leaders in the culinary world, highlights the top trends that will shape the culinary landscape in the coming year. Among the hottest trends identified, sustainability and local sourcing emerged as the top overall trend on the list, with industry experts noting that customers increasingly seek out restaurants that offer locally sourced, environmentally friendly options.
 
In the “top ingredients” category, diners are expected to be ‘shrooming in 2025. Well, not exactly, but functional mushrooms are expected to become a real hit in wellness-centric dishes. Earthy fungi are now being explored by chefs everywhere as mushrooms offer a variety of perceived health benefits and can be used in everything from pasta dishes to coffee to delish desserts. Meanwhile hot honey—a sweet-and-spicy sensation—is heating up everything from pizza to ice cream. Leading customer cravings in cuisines, Southeast Asian flavors take the top three spots for “top dishes”. Korean, Vietnamese, and Filipino cooking are capturing Americans’ attention for their unique, bold profiles that balance flavor and wellness.
 
This year’s forecast highlights a powerful shift toward enhancing both individual wellness and the health of our planet. As customers seek sustainable choices and exciting new flavor experiences, restaurants are responding with options that emphasize locally sourced ingredients and innovative menu offerings. The popularity of Southeast Asian flavors also speaks to a more adventurous consumer palate, with many diners interested in global cuisine that brings added depth to their dining experiences.
 
Top 10 Overall Trends for 2025:

1. Sustainability and Local Sourcing – Eco-friendly practices are on the menu as diners increasingly prefer locally sourced ingredients and waste-reducing efforts that support the planet and local farms.
2. Cold Brew – Cold brew beverages are cooler than ever, satisfying those seeking energizing, smooth, and refreshing drinks without the bitterness.
3. Korean Cuisine – With its spicy, tangy, and umami-rich flavors, Korean cuisine is sizzling in popularity, satisfying diners’ thirst for adventurous and bold meals.
4. Hot Honey – Sweet with a kick! This honey variation is heating up dishes, adding a spicy buzz to everything from fried chicken to ice cream.
5. Vietnamese Cuisine – Light, herbaceous and packed with fresh flavors, Vietnamese food is ideal for health-conscious diners who love a balanced, flavorful meal.
6. Hyper-Local Beer & Wine – These drinks put the “cheers” in local flavors, connecting customers to regional brews and supporting nearby craft producers.
7. Fermented/Pickled Foods – From kimchi to pickled veggies, these zesty, tangy flavors are in a pickle to please diners who love a unique flavor punch.
8. Wellness Drinks – Functional beverages packed with ingredients like vitamins and probiotics are taking center stage, offering a sip of wellness in every glass.
9. Creative Spritzes – Refreshing, light and often low-alcohol, spritzes are sparking up the beverage scene, delivering a bubbly experience without the buzz.
10. Value Deals – With inflation still on consumers’ minds, value-focused deals are keeping dining out accessible for budget-conscious patrons.