Each year, food trends are tracked by the American Culinary Federation, the largest chefs’ association in the U.S., along with the National Restaurant Association. These organizations survey restaurants, chefs, food vendors and wholesalers nationwide to evaluate what’s becoming popular and is being requested by the public, and recent surveys reflect a lot of what we saw in 2025.

Pickled products are still very strong, and now more varieties are being offered in grocery stores. The public drinks fewer alcoholic beverages, from an average of 3.8 drinks per week to 2.8 drinks, according to an August 2025 Gallup report. This is not a big change and it has also been attributed to the economy. However, an interesting statistic is that younger people are drinking less.

They are drinking fruit-flavored beers and juices with alcohol. Food trucks are becoming more popular, and many of these trucks are part of brick-and-mortar business expansions designed to bring in more revenue at a lower cost. Pizza, a consistently popular dish, has increased in customer appeal due to new varieties being offered and the impact it has on a restaurant’s economy.

Artificial intelligence (AI) has impacted restaurants by enhancing customer satisfaction through predictions on inventory needs, reducing waste, and ensuring stock availability, thus, helping restaurants to never run out of food items that are popular. Some restaurants implement AI to maximize revenue during peak times by adjusting prices based on demand. AI can also suggest menu items based on customers’ preferences to enhance their dining experience. Many restaurants use AI for reservations and customer questions, streamlining communications. AI can handle customer reservations 24/7 and in different languages. It is also being used for staff scheduling based on customer traffic patterns, creating better service for customers and labor efficiency.

AI will significantly impact American restaurants by enhancing operations, improving customer experience and optimizing marketing strategies. Food prepared by a qualified chef will continue.

Many are embracing the technology because it helps train new chefs. My wife wants to eat what she likes, made by me, and AI will not change her mind. I need AI in my home to handle my family’s menu demands.

For instance, this past Christmas, my wife invited her brother and sister-in-law over for Christmas lunch. He likes a traditional turkey dinner, his wife likes a steak filet with asparagus, my wife asked for a whole duck roasted with fresh cherry stuffing in a sherry sauce with shallots, our son and his girlfriend agreed on the turkey, but with cornbread dressing. They all enjoyed fresh shrimp cocktail with their choice of remoulade sauce or cocktail sauce, and of course, an antipasto salad with fresh lettuce, spring mix, red onions, cherry tomatoes, Kalamata olives, feta cheese, provolone cheese, prosciutto, Genoa salami and pancetta.

Yes. I could use AI just to handle my family’s food tastes, especially my wife’s. Good luck AI. Now, how about an old traditional recipe?

Virginia Creamy Peanut Soup

2 tablespoons of butter

1 medium onion, chopped

5 cups chicken stock

3 tablespoons all-purpose flour

2 cups of heavy cream

1 and 1/2 cups of peanut butter (your choice)

2 teaspoons hot sauce (optional)

2 teaspoons scallions, chopped

2 limes, juiced

2 tablespoons chopped peanuts

Melt the butter in a heavy-bottomed pot over medium heat. Add the onion and cook until tender, for about 5 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season to taste. Garnish with the chopped peanuts and scallions.

Costa Magoulas is dean of the Mori Hosseini College of Hospitality and Culinary Management at Daytona State College. Contact him at (386) 506-3578 or costa.magoulas@daytonastate.edu.