Despite cost-of-living pressures, which have been impacting millions of households and hundreds of thousands of businesses nationwide, Aussies actually increased the frequency of their visits to restaurants, bars and cafes in 2024. According to Lightspeed’s State of the Industry Report: Hospitality Insights and Dining Dynamics 2025 report, Aussies dined out, on average, 41 times a year in 2024 – up from 38 times in 2023. What’s more, we went out for a drink 22% more times and ordered takeaway 34% more in 2024 than in 2023.
However, as customer demands evolve and economic pressures persist, venues would be wise not to rest on their laurels and hope that positive trends will continue. Instead, they should be proactive and identify what guests want, and how to cater to those needs. The good news is that, according to our research, 98% of venues are focused on innovation in respect of their menus in 2025, and providing the dishes and experiences that cater to diverse customer demands to help turn one-offs into regulars. So, how are they doing that?
Personalised, premium and trend-driven menus
When it comes to marketing and building buzz, social media is one of today’s most influential channels – especially amongst Gen Z and Millenials, who are dining out more frequently than other demographics. Its impact will be seen on menus across Australia, with 43% of venues developing signature dishes inspired by social media trends. To create a sense of timeliness, and to tap into the so-called ‘FOMO’ (fear of missing out) phenomenon, 42% of venues are rolling out limited-edition tasting menus.
Alongside trend-led innovation, cost-of-living pressures are also shaping strategy. Venues are focused on creating value; whether that’s in terms of added value or for budget-conscious consumers. Indeed, 42% are focusing on premium ingredient add-ons and upgrades, 41% are creating tiered menu pricing to cater to both premium and budget-friendly options, while 41% are tailoring their menus and portion sizes to suit the growing solo dining trend.
Teaming up with local artisans and producers
With a nod to the growing influence of social media, 35% are enhancing the presentation and storytelling around their dishes. Australians are strong supporters for local business and communities and venues are tapping into this trend too, with 30% focusing on collaborations with local artisans and producers this year. Perhaps most tellingly of all, only two per cent of venues said that they aren’t planning any menu innovations in 2025.
What is clear in 2025, is that venues are placing a significant precedence on innovation, evolution and tweaking their menus, experiences and operations to meet the needs of their guests. They’re doing so intentionally, rather than randomly. That’s because, in a nation famed for the vibrancy of its hospitality sector, consumers are spoilt for choice, with tens of thousands of incredible venues nationwide.
In a country renowned for its vibrant hospitality landscape, standing out isn’t always easy, especially as the number of venues continues to grow. Naturally, a newly-opened venue can create a compelling, timely case for consumers to make a reservation. That’s why for incumbent venues – even leading or established ones – innovation, and understanding what today’s guests want, is critical. Venues who treat competition as a positive, and an opportunity to innovate, evolve and improve, rather than a challenge, can be well positioned to succeed in 2025 and beyond.
