DINING TRENDS
Operators are responding
to the trend. Today, 65% of limited-service operators offer delivery, with many expecting this to be become even more common. Tere is room for full- service restaurants to grow into this space; operators see this as a strategic growth opportunity in a changing market – 43% of these operators expect curb side pick-up to grow, 31% foresee more dedicated take-out counters and 12% predict more drive-thru lanes. To maximize potential
earnings, Bender says it is vital for foodservice operators to have a comprehensive strategic marketing plan that reflects all revenue sources. “Operators must understand
that the market, guests, and team members have undergone significant changes and evolution. Te technology solutions are available, and they must be planned, complete, designed, and incorporated into all brick- and-mortar restaurants,” he says. “Te design and space planning must be carefully considered and systems cannot be an afterthought – they have to be guest-ready and user friendly.”
The need for speed
An overwhelming majority – 94% – of customers say speed is absolutely critical in off-premises dining. Customer service came a close second in customers’ priorities while three-quarters of delivery customers valued tech-enabled ordering systems. Tere is a clear opportunity
for those who invest in 84
improved packaging. Nine out of ten respondents said they would order a greater variety of items if the food maintained the same quality as on-premises during delivery. In fact, over half would pay more for packaging that would support quality during delivery. Customers are interested
in new types of offers, such as
“The technology solutions are available and they must be planned, complete, designed and incorporated into all brick- and-mortar restaurants”
bundled meals (67%), meal kits (70%) and subscriptions (62%). Nearly nine in ten would use time-limited app-only offers. Signalling a trend that is already in evidence across the sector, half of Gen Z adults and Millennials reported they’d consider ordering from an AI- generated video assistant. Te shift from dine-in
to off-premises is making its mark on the hospitality sector already; and there are significant gains to be made, as evidenced in the report.
OFF-PREMISES PREFERENCES According to the 2025 Off- Premises Restaurant Trends Report, mobile ordering is used by 57% of adults, including 74% of Millennials and 65% of Gen Z adults. Older adults still prefer in- person ordering. Takeout is the most frequent off-premises method, followed by drive-thru and delivery.
WHAT CUSTOMERS LOOK FOR •Speedy service •Good customer service •Intuitive tech for ordering and paying
Bill Bender FCSI, founder and president of W.H. Bender & Associates
•Value offers, and loyalty programs are table stakes for repeat business.
FOR MORE GO TO
FCSI.ORG
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