As we look back on the key trends that have shaped the hospitality and F&B industry over the past year, several recurring themes come to the forefront.
While each of our teams has witnessed their own sector and region-specific developments, significant macro trends also signal an overarching direction of movement.
These reflect a deeper evolution in how consumers engage with dining, how businesses adapt to meet these expectations and how developers are creating spaces that go beyond functionality to deliver meaningful experiences and nurture communities.
Key examples of this transformation include the evolution of food halls as vibrant social hubs, the demand for immersive social dining, and the seamless incorporation of F&B into diverse business models and revenue streams.
Equally significant is the growing importance of food at large-scale international events and the heightened focus on health-conscious dining and sustainability.
The Evolution of Food Halls
Food halls have evolved far beyond their origins, transforming into vibrant centres of culinary exploration and social connection. These modern hubs go beyond providing just food as they create opportunities for people to gather, share experiences and engage.
“Food halls are no longer merely places to grab a quick bite; they’ve evolved into immersive dining environments that blend high-quality, often upscale food with social spaces and entertainment.” - Simon Wright, TGP Founder & Chairman
Developers are recognising the potential of food hubs to revitalise underperforming mall complexes and other urban centres, turning them into lively destinations that blend high-quality dining with social spaces that appeal to a wider spectrum of demographics.
This shift highlights the enduring role of communal dining spaces in nurturing community spirit and driving economic growth.
Food halls have provided developers with a way to meet the growing demand for experiential spaces that blend dining with social interaction. At the same time, they offer high levels of flexibility and revenue maximisation as a commercial model. The modular configuration of food halls allows them to adapt, change, and evolve to meet shifting consumer preferences.
The Rise of Social, Interactive and Competitive F&B
Interactive and social dining concepts have emerged as one of the most impactful trends in hospitality, transforming how guests engage with F&B spaces.
For instance, competitive socialising venues, where dining is seamlessly paired with activities, be it bowling, trivia nights, or even immersive storytelling, are central to this development.
These spaces are not just restaurants but destinations. Open kitchen designs and interactive layouts further enhance this experience, allowing guests to engage with the culinary process and feel more connected to their surroundings.
This concept not only enriches the dining experience with entertainment but also cultivates a dynamic atmosphere where the distinction between kitchen and guest becomes less defined. By crafting these interactive, social environments, businesses can introduce a level of engagement and enjoyment.
Over time, this potential for brand and concept differentiation is likely to evolve into a standard expectation.
The Rise of F&B-Centric Planning
F&B offerings are no longer confined to traditional hospitality venues and are now being integrated into a diverse range of sectors and revenue centres.
For instance, fashion retailers are now launching their own coffee shop brands, food retail brands, or bringing fun, young and engaging F&B businesses into their properties to elevate the shopping experience and brand profile.
This approach highlights a shift towards viewing F&B as a more integrated experience, where food is not just a standalone offering but an essential part of a broader lifestyle and cultural journey.
F&B Becomes Central to the Guest Experiences at Major International Events
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As the demand for “giga-scale” events continues to grow, so too does the emphasis on creating standout culinary experiences. Food has become an essential part of an event’s identity, shaping how attendees perceive and engage with the occasion.
Organisers and businesses are now focused on developing dining experiences that not only support the event’s theme but also leave a meaningful impression on attendees.
At TGP International, we recognise that dining is no longer just about food, it is an opportunity to curate moments of magic.
From exclusive chef-led experiences to innovative and sustainable menus, food at global events has evolved into a form of storytelling, offering a unique and lasting impression.
It’s not just about meeting the basic F&B needs for high volumes and efficiency; it’s about creating experiences that infuse the occasion with a sense of magic.
Embracing Conscious and Sustainable Dining
Today’s diners are more informed than ever, seeking experiences that align with their values. In response, F&B brands are championing sustainability as they work towards reducing their environmental impact.
No longer a niche consideration, sustainability has become a cornerstone of F&B concept development, menu design, and operational practices. From plant-based menus to reducing carbon footprints, these practices reflect converging pressures across all industries to commit to positive change.
For some businesses, this means digging down into environmental impact of ingredients, packaging or materials, while for others the focus is more on the human elements—considering ways to create life-changing opportunities for a broader spectrum of people entering the hospitality industry.
Read Our Whitepaper on Inclusivity and Sustainability in Hospitality
Hospitality and F&B Trends in 2025
The demand for food halls as community hubs, the rise of interactive dining, the integration of F&B across sectors, and the importance of food at large-scale events are all likely to continue playing a role in the way the landscape evolves in 2025.
The outlook for specific future trends may differ across our teams—spanning F&B Advisory, Brand Development, Operational Management, Marketing and more—but there’s also shared excitement about these major themes and how F&B is set to play an exciting role in shaping communities and the growth of new urban environments in years to come.
