Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Tork Compact Foodservice Cloths - skyscraper - both - 07.17

Shrimp that Brings the Big Picture - banner - both - 11.22

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Sugar Foods Deliver It Better - banner - both - 04.20

Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

Simplot - Delivery Solved - Conquest Fries - skyscraper - both - 08.20

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

Your Source for Wild Alaskan Seafood - Surimi - skyscraper - both - 10.24

Diamond Crystal Kosher Salt banner - both - 04.23

Honest Earth - Better Potatoes for a Better World - banner - 05.23

Catch of the Season - skyscraper - both - 07.22

McCain - We're Here to Help - Learn More - banner - both - 05.20

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

Simplot RoastWorks - skyscraper - both - 01.20

Performance Dairy Extra Melt - banner - both - 04.24

La Ranchera Birria Base - both - 09.24

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Alaska Cod and Pollock: Crispy, Craveable, Comforting - banner - both - 01.25

Rich's Plant Based Cooking Creme - banner - both - 02.18

Hellmann's Vegan Dressing and Spread - banner - OE - 10.22

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Sugar Foods ecoSticks Dress Your Table for Success - skyscraper - both - 04.18

Dixie Ultra Surface Systems - banner - both - 02.23

Your Source for Wild Alaskan Seafood - Surimi - banner - both - 10.24

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Essity - Clean Dry Hands - banner - OE - 03.17

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

McCain - Rebuilding Your Biz - Episode 1 - Hack Your Way Back - skyscraper - both - 05.20

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Hormel - Fontanini - Welcome to Our Family Tradition - banner - both - 02.20

Tyson - Bonici - Crave Chorizo - skyscraper - both - 04.21

TNT Burgers - Learn More - skyscraper - both - 03.23

Ambrosia Chocolate - banner - both - 03.23

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Ambrosia Chocolate - skyscraper - both - 03.23

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Simplot RoastWorks - banner - both - 01.20

Simplot Sidewinders - Bendy is Trendy - skyscraper - both - 01.20

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

Sunny Fresh Egg Bake Bites - banner - both - 03.23

A Family of Fine Cheeses - skyscraper - both - 08.22

Banner Ad - 3 - OE - Operator - supersized

Battered Alaska Cod Alaska Pollock Alaska Haddock banner - both - 01.25

Simplot Harvest Fresh Avocado - banner - both - 01.20

Wave of Inspiration - skyscraper - both - 05.22

Sugar Foods Barista Blend - banner - both - 04.17

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

Reel in Greater Appeal - both - banner - 10.22

McCain Free Takeout and Delivery Guide - banner - both - 05.20

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Simplot GoodGrains - banner - both - 01.20

Performance Dairy Clarified Butter - banner - both - 04.24

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

Simplot GoodGrains - skyscraper - both - 01.20

Tork One Napkin - banner - OE - 03.17

Mini Cinnamon Swirl French Toast - banner - both - 09.23

Cargill - Truvia Sweet Customer Satisfaction Naturally - skyscraper - both - 03.19

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

Alaska Cod and Pollock: Crispy, Craveable, Comforting - skyscraper - both - 01.25

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Dan's Prize Pulled Meats Simplify the Kitchen - banner - both - 04.20

Essity - Impress Your Guests - banner - OE - 03.17

Find Fresh Inspiration - skyscraper - both - 08.22

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Cooper Shreds Have Now Arrived - banner - 02.24

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

Potato Perks App - banner - both - 05.22

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Seafood is Better - banner - both - 05.21

McCain - Takeout and Delivery Resources - Lean on Us - banner - both - 05.20

McCain - Maintain Your Restaurant's Unique Identity - skyscraper - both - 05.20

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

Catch of the Season - banner - both - 07.22

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Reel in Greater Appeal - skyscraper - both - 10.22

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Banner Ad - 1 - MM - Recipes - Operator - supersized

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Battered Alaska Cod Alaska Pollock Alaska Haddock - skyscraper - both - 01.25

Tork Free Clarity Foam Soap Starter Kit - banner - OE - 06.23

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Every year, the food industry collectively scrambles to determine the top trends that will define the months ahead. These are the foods, flavors, ingredients, and dishes that are supposed to keep your concept and menu fresh and exciting in your customer&rsquo;s eyes&mdash;shortcuts to success, you might say. The past decade are filled with the &ldquo;it&rdquo; trend of the year: avocado toast, gochujang, ube, birria, etc.
It&rsquo;s not that any of these trends are bad ideas, of course&mdash;each one is delicious in its own right. And they were certainly trending, depending on how you measured the trend&mdash;an increase in social media mentions, growth on menus, increasing sales, etc. You may have even put some of them on the menu with success in increased sales, mentions, or visitation.
But often we are sold these trends as the solution first, and we then must back into the problem we were trying to solve with that flavor or ingredient, if we think about it at all. When someone says avocado toast is trending, does that mean everyone should immediately put it on the menu? The breathless, ever-quickening pace of the trend cycle means we are constantly bombarded by trends, wondering if we&rsquo;re missing out on a new consumer want and if the trends are passing us by. We are always sifting through this endless onslaught of trends, deciding if they make sense for our concept, brand, menu, and marketing goals. When we decide we should activate on them, we often feature them for a short amount of time, until that churn-and-burn trend cycle moves onto the next &ldquo;it&rdquo; item.
Instead of thinking this way, it&rsquo;s time to flip the script. Consider this your chance to take a step back, decide what you are truly trying to solve for in the year ahead, and then decide which trends can help you solve those needs. That includes new ways of looking at value beyond just low prices and an endless stream of combo meals. It means giving customers a new way to escape the grind of everyday life, whether that&rsquo;s through new experiences or global flavors. It&rsquo;s also about focusing on hospitality again, giving customers the human touch that may be lacking.
As you think through the customer needs in the pages ahead, consider what resonates with you and your brand. Maybe you are looking for ways to give customers fun, exciting flavors and experiences that keep your concept young and fresh. Or maybe you want to incorporate more sensory experiences into the menu, getting your customers excited through smoky cocktails or the &ldquo;crackling latte&rdquo; trend. Once you&rsquo;ve decided which customer needs will be a focus for your brand, it will then be much easier to choose the trends that will help you solve for those needs.
But there is one overarching customer need to keep in mind as we head into 2025: Customers are looking to you for something new. Today, more consumers are experimenting with new foods and flavors at home than they are at restaurants, a momentous change from pre-pandemic times, when customers mainly trusted chefs to introduce them to something new.
So it&rsquo;s time to give them something fresh. After years of nostalgia and comfort foods, it&rsquo;s time to get consumers excited again. It&rsquo;s time to start getting creative, focusing on innovation and showcasing what consumers love about restaurants again.
KEY CONSUMER NEED:
Value: Give customers a fresh perspective on value and pricing
Over the last year, food has experienced some of the highest rates of inflation. From skimpflation and shrinkflation to higher prices at restaurants, consumers are feeling the squeeze. The result is increased tensions between consumers and the brands they purchase.
Yes, price is a key contributor to the perceived value of a purchase at foodservice. And extended periods of rising prices on menus has led 43 percent of consumers to want lower prices at restaurants in 2025.
But price isn&rsquo;t the only factor. True value, value that is sustainable and impactful, is driven by more factors. When value is based on unique experiences, hospitality, consistent quality, and reliability, higher prices are less painful. Value underpinned by more than just cheap prices can and does drive greater patron loyalty, increased traffic, and greater acceptance of price increases.
No one wants to be taken advantage of, and that includes businesses. There are a lot of pressures now forcing prices to increase. Even though consumers may hear about legislation increasing minimum wages or understand food costs are rising, without effective communication they won&rsquo;t immediately connect the dots. Remember, though, they are being squeezed. Realistically, we are all in this together, and communication with your patrons should focus on that.
How are you building greater value into your patron experience? If compromises on quality must be made, how are you offsetting those compromises to mitigate poor consumer perceptions. If portion sizes decline, can you increase the quality of key ingredients to offset that shrink? Can you improve the atmosphere or the hospitality to help support higher prices? Is technology eliminating pain points to improve the customer experience?
Increased costs must be addressed and tough operational decisions must be made to protect profit margins. These decisions can&rsquo;t be made in a vacuum, discounting the customer experience. The decisions made to protect your interests should dovetail with improvements for your customers. They may not understand your business dynamics, but they will understand efforts to make their lives easier or better.
Take the time to find, and address, any value pain points. If you don&rsquo;t, consumers will notice and go elsewhere.
KEY CONSUMER NEED:
Escape: Give customers a chance to get away from it all
2024 was a record year for travel. According to the Transportation Security Administration, the top 10 busiest days in the agency&rsquo;s history have all occurred this year, with July 7 being the busiest day ever for the TSA as it screened over 3 million airport passengers for the first time.
The demand for experiences and travel has led to unprecedented crowds in some of the most popular travel destinations around the world, as tourists jetted off to the London, Greece, Portugal, Japan, Croatia, Mexico City, Italy, Spain, and beyond.
Consumers clearly want to get away. Much of this travel is the result of pent-up demand from the pandemic, but it&rsquo;s also partly due to the growing purchasing power of generations who prioritize travel and experiences.
That demand for travel also creates a demand for the foods, flavors, and ingredients that consumers discover on their trips or learn about from friends and family who travel. Japan, where a weak yen has made travel more affordable for visitors, has been breaking record after record for travel, welcoming more tourists than ever before in the nation&rsquo;s history, according to the Japan National Tourism Organization. Visitors have been embracing Japanese food on these trips&ndash;and sharing them on social media&ndash;creating a booming market in the U.S. for options like matcha, a wide range of sandos, and tanghulu, the candied fruit that has trended on TikTok.
That gives you an opportunity to not only offer even more global foods, flavors, ingredients, dishes, and trends to menus, but to highlight the escapist nature of them. Don&rsquo;t just put a matcha or cherry blossom latte or baked good on the menu, use evocative terminology like, &ldquo;Travel to Japan with us this spring with flavors like matcha and Sakura.&rdquo; Street food or night market menus and LTOs give customers a sense of place and escape in their everyday lives.
KEY CONSUMER NEED:
The Senses: Give customers new sensory experiences
As consumers embrace a more optimistic and bolder approach to life, inherent in this is the desire for new sensory experiences. Food and dining away from home are among the few full sensory experiences a consumer can enjoy, alone or with others, and embracing all the senses is the best way for operators to truly connect with their patrons.
When asked to rate their senses in order of importance when selecting foods and beverages, it&rsquo;s not surprising taste was ranked either No. 1 or No. 2 by 69 percent of consumers. Taste is critical, and taste exploration and experimentation is a key part of new experiences.
After years of focusing on the Instagrammability of foods, you may have guessed that consumers ranked sight second&ndash;but that&rsquo;s not the case. Sixty-one percent ranked smell and aroma second. How effectively is aroma being used to create unique new experiences for consumers? Consciously innovating against aroma can change consumer experiences and reset expectations.
Sensory experiences extend well beyond the foods and beverages, starting when a consumer enters and following through to the end of the meal, which may be off-site or as they leave the property. Remember, all the senses should be engaged and thoughtfully considered to create not only new experiences, but the right sensory experiences unique to an operator&rsquo;s brand. This includes the hospitality offered by employees and the interactive technology used to enhance or ease a patron&rsquo;s experience. In the end, sensory experiences elicit emotional responses and emotions resonate far more with consumers than any one trend. What emotions do you want to provoke from your patrons?
Over the past 12 months, consumers have become more focused on sincerity and authenticity, and that&rsquo;s as true for sensory experiences as it is for marketing and communications. Great food can be undercut by experiences that seem forced, artificial, or too consciously designed to elicit certain emotions. Make sure your experiences are as authentic as your brand voice and strategy.
KEY CONSUMER NEED:
Hospitality: Give customers the human touch
The word &ldquo;hospitality&rdquo; itself comes from the Latin word &ldquo;hospitalitas,&rdquo; meaning to receive or care for a guest or stranger. Yet many consumers say that the hospitality is missing from the guest experience at many restaurants&ndash;they don&rsquo;t feel like they&rsquo;re being taken care of. Thirty-eight percent of consumers say the value of eating out overall has declined, which means one out of every three customers that walks in the door is primed for a bad experience.
At some restaurant concepts, customers are ordering on their phones, picking up a bag from a series of cubbies, never having to interact with a single person. At full-service restaurants, they may bring up the menu using a QR code and view it on their tiny screen, and they may pay for it using the same phone system.
While in the short term these solutions may feel beneficial, in the long term consumers start to lose the human connection&ndash;the touch of hospitality. Picking up a meal from a cubby starts to feel scarcely differentiated from buying a product at the supermarket.
That&rsquo;s why a key trend for the year ahead will be helping consumers connect again. Operators will start looking for ways to make transactions less, well, transactional and more human and experiential again. In 2023, the U.S. surgeon general declared a loneliness epidemic across the country, comparing the health impacts of loneliness to smoking a dozen cigarettes a day. It&rsquo;s a widespread issue: over a third of consumers say they didn&rsquo;t eat a single meal with a friend or family member in the past week.
There is a place for technology, of course: some consumers are in a hurry, it does assist with labor crunches, etc. But when adopting tech solutions, consider the overall impact on the human connection that may be lost in the long term. In the year ahead, consider ways to balance industry changes with the need to keep hospitality as a central, non-negotiable element of the dining experience. Tech may even be a part of the solution&ndash;can you use an app to reach out directly to customers more often, to invite them to an in-person event, to learn where the human connection points may be missing?
The decline in restaurant traffic may in fact be exacerbating the loneliness epidemic in the U.S., as consumers pull back from a place where they might connect. But that also means that there are few industries better suited to bringing back that human touch and helping consumers connect again.
Source: <a href="https://www.fsrmagazine.com/feature/restaurant-lookahead-a-new-way-of-thinking-about-2025-menu-trends/" target="_blank">FSR</a>

It’s time to start thinking about trends a little differently and zero in on what resonates with you and your restaurant brand.

Restaurant Lookahead: A New Way of Thinking About 2025 Menu Trends

The U.S. spirits market continues to evolve rapidly, driven by shifting consumer preferences, emerging categories, and a heightened focus on quality. Looking ahead to 2025, several trends are expected to reshape the spirits landscape. From premiumization to the rise of low-alcohol options, consumers are demanding more personalized and innovative offerings. Here&rsquo;s what to watch for in the coming year.
1. Premiumization: The &ldquo;Less but Better&rdquo; Movement
Premiumization has been a growing trend in recent years, and in 2025, it will continue to dominate the spirits sector. Consumers are increasingly willing to pay more for high-quality products, with a particular focus on craftmanship, flavor complexity, and brand story. Bacardi&rsquo;s 2023 survey found that 41% of U.S. drinkers aged 21-44 plan to "seek more premium spirits" in 2024, a trend that will only deepen by 2025.
This focus on &ldquo;less but better&rdquo; consumption aligns with broader shifts in consumer behavior across beverages. Consumers are drinking less frequently, but when they do, they want their drink to be an experience. Categories like tequila, whiskey, and rum are seeing this trend, with ultra-premium and super-premium segments showing strong growth. For instance, tequila&rsquo;s reputation has transformed from a party drink to a premium sipping beverage, and this shift has driven higher sales of bottles priced over $30.
2. Tequila and Agave Spirits Continue to Surge
Tequila&rsquo;s meteoric rise is far from over. Agave-based spirits have seen incredible growth over the past decade, with tequila becoming a category favorite in the premium and ultra-premium spaces. This trend is set to continue in 2025, fueled by a changing consumer perception that agave spirits offer diverse flavor profiles and artisanal craftsmanship. According to the Distilled Spirits Council, tequila sales increased by more than 17% in 2023, and demand for premium-priced bottles will keep this category thriving.
Moreover, new consumers are becoming more adventurous and experimenting with lesser-known agave-based spirits like mezcal, raicilla, and sotol. The artisanal production methods, smokier flavor profiles, and links to sustainability are particularly attractive to younger consumers seeking authentic, unique experiences.
3. Low and No-Alcohol Spirits on the Rise
The low- and no-alcohol category is poised for exponential growth in 2025. Gen Z&rsquo;s focus on health and wellness is reshaping the way Americans drink. With nearly 45% of Gen Z reporting they didn&rsquo;t consume alcohol at all in 2023, and a significant portion showing a preference for moderation, demand for low-ABV (Alcohol By Volume) and non-alcoholic spirits has exploded. As Gen Z and Millennials increasingly prioritize mental and physical health, as well as sustainability, they are gravitating towards alcohol-free alternatives and experiential, mood-boosting drinks.
Brands like Seedlip and Ritual have paved the way for non-alcoholic spirits, offering drinks that mimic traditional spirits' flavor and experience without the alcohol. By 2025, more premium offerings will emerge, incorporating natural ingredients, adaptogens, and functional botanicals that appeal to this health-conscious demographic.
4. Ready-to-Drink (RTD) Spirits Continue to Evolve
RTDs are far from a passing trend. The category has shifted from sugary, mass-market hard seltzers to a more sophisticated offering, often with a focus on quality ingredients and well-known spirits. RTDs are especially popular with younger, more diverse consumers who value convenience but don&rsquo;t want to sacrifice quality.
Premium spirit-based RTDs, including hard seltzers made with premium tequila, whiskey, or gin, will see continued growth. The consumer demand for convenience, quality, and authenticity is pushing producers to develop more complex flavor combinations and packaging options, such as USDA-certified organic RTDs and those with natural ingredients. By 2025, the market will also see more &ldquo;functional&rdquo; RTDs, enhanced with ingredients like adaptogens, nootropics, or CBD, appealing to wellness-focused drinkers who want more from their cocktails than just a buzz.
5. Sustainability Drives Purchasing Decisions
As consumers become increasingly eco-conscious, sustainability will be a major trend shaping the spirits industry in 2025. Consumers are not only looking for transparency in production practices but are actively seeking out brands that prioritize eco-friendly packaging and ethical sourcing. According to a 2022 report from Audience Collective U.S., 58% of drinkers said sustainability was important when purchasing alcohol. Millennials and Gen Z are driving this trend, with many willing to switch to a brand that offers a more sustainable option.
In response, more distillers will embrace renewable energy, reduce water use, and explore alternative packaging solutions like eco-friendly bottles or refillable containers. Expect to see more brands launching sustainable initiatives as this becomes a competitive differentiator in the spirits market.
6. Botanical and Craft Distillation Innovation
As consumers' palates evolve, demand for unique, botanically infused spirits is rising. Craft distillers are pushing boundaries with new combinations of herbs, spices, and other botanicals, moving beyond the traditional profiles of gin and into other spirits categories. These innovations not only offer consumers new flavor experiences but also tap into the ongoing trend of functional and wellness-oriented drinks.
Brands that experiment with indigenous botanicals, local flavors, and even sustainability in farming and sourcing will find a growing audience in 2025. Additionally, spirits that highlight their terroir&mdash;emphasizing local ingredients and reflecting a sense of place&mdash;will resonate with consumers looking for authenticity and a connection to the land.
&nbsp;
7. The Rise of Flavored Spirits
Flavored spirits continue to gain traction, particularly among younger consumers looking for new and exciting drinking experiences. While traditional flavors like vanilla, citrus, and berry remain popular, distillers are exploring more unconventional flavors, from chili-infused tequilas to dessert-inspired vodkas.
In 2025, expect a surge in experimental flavors that blur the line between sweet, spicy, and savory. Spirits such as rum, whiskey, and even tequila are poised to capitalize on this trend, as consumers become more open to trying adventurous combinations. Flavored spirits also align well with the cocktail culture boom, as they provide an easy way to add complexity to at-home drinks.
8. Cocktail Culture Thrives with Experiential Drinking
Cocktail culture is thriving in the U.S., and 2025 will see it further expand as consumers embrace creativity and personalization in their drinking experiences. Craft cocktails made with premium ingredients will continue to grow in popularity, whether at bars, restaurants, or in the comfort of consumers' homes. High-quality mixers, bitters, and garnishes are becoming more widely available, fueling at-home experimentation.
Moreover, consumers are increasingly seeking out immersive drinking experiences. Cocktail-making classes, spirits tastings, and multi-sensory experiences that combine drinks with art, music, or food pairings are likely to expand. Bars and distilleries that offer unique experiences, where the environment and presentation are as important as the drink itself, will continue to thrive.
9. Gen Z&rsquo;s Influence on Drinking Trends
Gen Z's influence on the spirits market will be profound in 2025. This generation, with its focus on moderation, sustainability, and premiumization, is driving demand for both premium spirits and alcohol-free options. Gen Z consumers are more likely to be influenced by a brand&rsquo;s ethical practices, eco-friendliness, and who is promoting the product. As they enter their prime legal drinking age, Gen Z will continue to push for new and innovative spirits that align with their values.
Conclusion
The U.S. spirits market in 2025 will be defined by an emphasis on quality, health-conscious choices, and sustainability. With trends like premiumization, the rise of tequila and agave spirits, non-alcoholic options, and RTDs evolving in exciting ways, producers are innovating to meet changing consumer expectations. As Gen Z and Millennials continue to shape the future of the market, the focus will remain on crafting personalized and meaningful drinking experiences.
Source: <a href="https://bartenderspiritsawards.com/en/blog/insights-1/nine-spirits-trends-you-can-expect-in-the-2025-u-s-drinks-market-874.htm" target="_blank">Bartender Spirit Awards</a>

We're exploring the future of spirits: Key trends shaping premiumization, sustainability, and innovation in the 2025 U.S. drinks market.

Nine Spirits Trends You Can Expect in the 2025 U.S. Drinks Market

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Restaurant Lookahead: A New Way of Thinking About 2025 Menu Trends

Nine Spirits Trends You Can Expect in the 2025 U.S. Drinks Market