DINING TRENDS
OPPORTUNITIES BECKON IN OFF-PREMISES DINING
Nearly 75% of restaurant transactions are now for off- premises and there is appetite for more, representing a clear opportunity for operators to boost growth and optimize earnings, reports Tina Nielsen
Right: Karen Malody FCSI, principal of Culinary Options; Ramus Knude, co-owner of The Samuel in Copenhagen
N
early three out of four restaurant orders are ordered to go, according
to a report by the National Restaurant Association. For operators who are battling headwinds on many fronts, staffing and inflation among them, the off-premises route can no longer be avoided. Te 2025 Off-Premises
Restaurant Trends Report underlines that off-premises has become essential for foodservice businesses to survive and thrive, but also a consumer preference that is so
much a part of everyday life that many customers simply expect takeout, delivery and drive- thru to be an option when they consider their dining options. “Off-premises dining has
become a key revenue driver and an essential way to engage consumers,” said Dr. Chad Moutray, chief economist at the National Restaurant Association. “It now accounts for a larger share of sales for 58% of limited-service and 41% of full-service operators compared with 2019 – providing a critical path to restaurant
resilience and growth despite ongoing economic pressures.” Te proliferation of the
smartphone in recent decades has a lot to do with the development, according to Bill Bender FCSI, founder and principal of W.H. Bender & Associates. “All active generations
have adopted mobile phones; Gen Y, Gen Z and Gen Alpha were raised with smartphones, so they are a key part of their lifestyle and everything they need is at their fingertips,” he says. Add to this our
increasingly complex lifestyles and busy schedules. “Convenience and simplicity are key factors for decision- makers,” adds Bender. “People think, ‘I’ll just pick dinner up on the way home. I'll order from the app, and it will be ready when I arrive.’” It will come as no
surprise that younger demographics, namely Gen Z and Millennials are pushing this trend. Among the people surveyed, two-thirds of those generations say takeout is essential to their lifestyle and nearly six in ten use takeout or drive-thru at least weekly. Te overall trend is one that is growing – over 60% of respondents said they are ordering off-premises more often than a year ago. Te preference is present in
both rural and urban settings; those living in the cities say drive- thru and takeout is an integral
part of their life, while rural populations wish they had more options for ordering off-premises.
From necessity to strategic growth
Te off-premises option boomed during the pandemic, and it has been on an upward trend ever since, having gone from necessity for survival to a way to boost business. When the pandemic ended, consumers had got used to the convenience
“Off-premises dining has become a key revenue driver and an essential way to engage with customers, providing a path to resilience”
of enjoying food to go at home and restaurants saw the opportunity for increasing their earnings. While the off-premises
market has grown significantly in recent years, the report indicates that there is still room for expansion. Although consumers are satisfied with their current off-premises options, a majority wish they had even more choices. And most say they’d order more often if they had the money to pay for it, signaling pent-up demand.
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