The Future of Restaurants, According to Gen Z

If you want a glimpse into the future of restaurants, look no further than the CA ProStart Cup, presented by the California Restaurant Foundation. This high-energy, statewide competition showcases California’s most talented high school culinary students.

For industry professionals who track trends and innovation, the competition offers something even more valuable than a trophy: a firsthand look at the flavors, concepts and experiences that Gen Z wants to see when they dine out.

The ProStart Cup features two main competitions. In the BJ’s Restaurants Culinary Cup, teams prepare a three-course meal in just 60 minutes using only two butane burners. It’s a high-pressure environment that requires precision, teamwork and creativity. Meanwhile, the BJ’s Restaurants Management Cup challenges students to think like restaurateurs. In a “Shark Tank”–style presentation, teams pitch a restaurant concept, complete with marketing plans and menus, to a panel of industry judges. The menus and business concepts that rise to the top in these competitions offer insights into where the next generation believes the restaurant industry is heading.

This year, the first-place Culinary Cup team from San Dimas High School delivered a sophisticated menu that rivaled many professional kitchens. Their winning dishes included hamachi, salmon and tuna crudo, followed by duck breast with truffle risotto and finished with a banana mousse and pineapple compote. The takeaway was clear: Today’s teens have elevated palates. Global flavors and premium ingredients are not just welcomed—they’re expected.

On the business side, the Management Cup team from Orange County School of the Arts wowed judges with their concept “Funtastical.” The restaurant centers around playful, shareable dishes inspired by snacks you’d enjoy while playing board games. Funtastical highlights another key insight about younger diners: Gen Z craves experiences. They want social interaction, playfulness and environments that encourage connection.

The winning teams from both the Culinary Cup and the Management Cup will travel to Baltimore to represent California at the National ProStart Invitational, where they’ll present their culinary and business creations on a national stage.

Adding to the excitement this year was a new challenge, the Fresh Burger Battle, presented by Habit Burger & Grill. Students had just 10 minutes to take a burger and transform it into a bold, craveable creation. Habit’s corporate team, including the brand’s chief marketing officer and culinary team, served as judges, evaluating the burgers for flavor and originality. Global flourishes and unexpected pairings inspired many of the dishes, which included a Thai Burger and an Aloha Char Burger.

In the end, Jenna from Bonita High School rose to the top with her winning Charcuterie Burger, featuring lemon aïoli, pickled onions and fresh arugula. Habit leaders surprised Jenna with an unforgettable prize: a day at Habit Burger & Grill headquarters in Irvine, working with the R&D team.

While the culinary creations and business proposals were varied and broad-reaching, one thing was clear after watching these students compete. The future of hospitality is bold, global and experience-driven. And it’s taking shape in high school classrooms across California, where the future of restaurants is already in motion.

Join the California Restaurant Foundation and help shape it. Learn more at calrestfoundation.org.