Today : Mar 03, 2025
Food
03 March 2025

Consumer Interest Soars For Spicy Trends Like Hot Honey

Rising demand for bold flavors signals new market innovation and growth opportunities.

Consumer interest in spicy foods has surged dramatically, with 70 percent of individuals expressing enthusiasm for fiery flavors—a significant jump compared to previous years. This trend is particularly alive among younger generations, who increasingly seek bold and adventurous taste experiences. The growing appetite for heat is reflected not just on dinner plates but also across menus, leading to exciting innovations like the "swicy" blend of sweet and spicy flavors, which has captured the attention of both food and beverage sectors.

According to the Supply Side Food & Beverage Journal, this rise has also contributed to the increased demand for products like hot honey, which is set to become more prevalent. Mike Kurtz, the founder of Mike's Hot Honey, enthusiastically claims, "Datassential predicts hot honey’s menu growth to outperform 100 percent of all foods over the next four years." He elaborates, "We've been named the flavor of the year and what’s hot by the industry press year after year; the growth of hot honey on menus backs it up. This trend is not slowing down."

Initially drizzled over pizzas at his Brooklyn pizzeria, Mike's Hot Honey has quickly become popular among customers who request to take the condiment home. This growth is significantly attributed to word-of-mouth from fans and tastemakers, as Kurtz explains: "Much of the growth continues to be through word-of-mouth from fans and tastemakers." His product is now seen as foundational to the burgeoning market for swicy flavors, enhancing everything from pizza to salads and wings.

What sets Mike’s Hot Honey apart from competitors is not just its flavor profile but its attentive approach to product development. Kurtz states, "We are constantly listening to feedback from operators and partners to make sure Mike’s Hot Honey is ahead of the curve when itcomes to challenges operators are facing every day." Recognizing the importance of supporting foodservice operators, the brand has launched initiatives aimed at enhancing operator efficiency and minimizing waste.

Given the challenging economic environment post-pandemic, many restaurant operators are exploring new ways to streamline costs and boost revenue as they head toward 2025. TouchBistro’s 2025 State of Restaurants Report has highlighted the pressing concern for food waste reduction, noting 38 percent of operators are pursuing this avenue. Simultaneously, 34 percent are investing heavily in marketing efforts to help drive revenue growth. Navigiung these trends often requires operators to stay attuned to consumer demands and assess which trends possess longevity to warrant such investments.

Mary's Hot Honey is addressing these significant operational concerns with the introduction of its Drizzle-Ready Cap, birthed from requests of leading chains aimed at reducing food waste and improving dispensing efficiency. Utilizing FIFO Innovations™ (first-in, first-out) technology, the Drizzle-Ready Cap is set to reduce waste by 25 percent, boasting dispensing speeds two to three times faster. "We know the success of our product in foodservice is dependent on the success of the operators using it, so when we see an opportunity to improve, we do our best to implement it," asserts Kurtz.

Marketing initiatives are equally important for the brand’s success within the competitive foodservice arena. Mike’s Hot Honey bolsters restaurants through collaborative marketing support, offering menu branding and promotional collaborations alongside resources such as signage and display materials to facilitate sales growth. Observing the buzz on social media, Kurtz notes, "Customers are excited to try Mike’s Hot Honey menu items due to our large buzz on social media and the growing trend of hot honey."

Looking forward to 2025, the brand anticipates growth beyond conventional pairings. While Mike’s Hot Honey gained recognition primarily as a pizza topping, Kurtz believes there will be significant application of hot honey across unconventional dining times, including breakfast and desserts. “Mike's Hot Honey is best known as a pizza topping, having been founded in a Brooklyn pizzeria in 2010. Pizza and chicken, like fried chicken and wings, have traditionally been the two top pairings. But we expect to see more applications in beverages like coffee drinks and cocktails as well as desserts and sandwiches,” he adds.

The consumer inclination toward bold flavors indicates hot honey is more than merely another food trend; it has cemented its status as a staple for operators to innovate flavor and drive business growth. The surge of interest behind the swicy movement continues to depend on both restaurant efficiencies and revenue generation, making products such as Mike’s Hot Honey integral to the culinary fabric of 2025. The ingenuity behind the Drizzle-Ready Cap suggests the brand is not merely about taste but also prioritizes enhancing the customer experience and operational efficiency.

Restaurants adapting to these enduring trends and supplementing their strategies with thoughtful marketing initiatives are poised for notable success. "Thousands of restaurants around the country are using Mike’s Hot Honey through incredible collaborations with iconic brands like Dunkin’ Donuts, California Pizza Kitchen, and First Watch," encourages Kurtz. "Our new innovative Drizzle-Ready Cap is a game-changer for the food service industry, making it easier and more efficient than ever to drizzle our hot honey on everything from pizza and wings to breakfast sandwiches and desserts."

For those interested in learning more about partnering with Mike’s Hot Honey, visit mikeshothoney.com/pages/foodservice.