{"id":847807,"date":"2025-05-12T21:12:00","date_gmt":"2025-05-13T02:12:00","guid":{"rendered":"https:\/\/newsycanuse.com\/index.php\/2025\/05\/12\/from-trend-to-transformation-off-premises-dining-now-essential-for-restaurant-consumers-operators\/"},"modified":"2025-05-12T21:12:00","modified_gmt":"2025-05-13T02:12:00","slug":"from-trend-to-transformation-off-premises-dining-now-essential-for-restaurant-consumers-operators","status":"publish","type":"post","link":"https:\/\/newsycanuse.com\/index.php\/2025\/05\/12\/from-trend-to-transformation-off-premises-dining-now-essential-for-restaurant-consumers-operators\/","title":{"rendered":"From Trend to Transformation: Off-Premises Dining Now Essential for Restaurant Consumers, Operators"},"content":{"rendered":"<article id=\"post-214836\" itemscope=\"itemscope\" itemtype=\"http:\/\/schema.org\/BlogPosting\" itemprop=\"blogPost\">\n<div id=\"tps_slideContainer_214836\" itemprop=\"articleBody\">\n<p><img fetchpriority=\"high\" decoding=\"async\" title=\"From Trend to Transformation: Off-Premises Dining Now Essential for Restaurant Consumers, Operators\" src=\"https:\/\/www.restaurantnews.com\/wp-content\/uploads\/2025\/04\/From-Trend-to-Transformation-Off-Premises-Dining-Now-Essential-for-Restaurant-Consumers-Operators.jpg\" alt=\"From Trend to Transformation: Off-Premises Dining Now Essential for Restaurant Consumers, Operators\" width=\"640\" height=\"400\"  ><\/p>\n<p><strong>2025 Off-Premises Restaurant Trends report shows how takeout, drive-thru and delivery are driving growth, innovation, and consumer loyalty<\/strong><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" title=\"National Restaurant Association\" src=\"https:\/\/www.restaurantnews.com\/wp-content\/uploads\/2025\/04\/From-Trend-to-Transformation-Off-Premises-Dining-Now-Essential-for-Restaurant-Consumers-Operators.gif\" alt=\"From Trend to Transformation: Off-Premises Dining Now Essential for Restaurant Consumers, Operators\" width=\"200\" height=\"200\">Washington, DC\u00a0 (<a title=\"RestaurantNews.com\" href=\"http:\/\/www.RestaurantNews.com\" data-rich-text-format-boundary=\"true\" target=\"_blank\" rel=\"nofollow\"><u>RestaurantNews.com<\/u><\/a>)\u00a0 Nearly 75% of all restaurant traffic now happens off-premises \u2013 meaning that almost 3 out of 4 restaurant orders are taken to go. New data from the National Restaurant Association\u2019s 2025 Off-Premises Restaurant Trends report highlights how off-premises dining has become both a consumer preference and business essential, with the convenience and availability of takeout, delivery, and drive-thru now deeply embedded in everyday life.<\/p>\n<p>\u201cOff-premises dining has become a key revenue driver and an essential way to engage consumers,\u201d said Dr. Chad Moutray, Chief Economist at the National Restaurant Association. \u201cIt now accounts for a larger share of sales for 58% of limited-service and 41% of full-service operators compared with 2019 \u2013 providing a critical path to restaurant resilience and growth despite ongoing economic pressures.\u201d<\/p>\n<p><strong>Who\u2019s Driving Demand \u2013 and Where<\/strong><\/p>\n<p>Gen Z and millennials are leading the way: Two-thirds say takeout is essential to their lifestyle, and nearly 6 in 10 use takeout or drive-thru at least weekly. More than 60% say they\u2019re ordering off-premises more often than a year ago.<\/p>\n<ul>\n<li><strong>Demand spans regions:<\/strong> Most urban consumers say takeout or drive-thru is essential, while 67% of rural consumers wish they had more options for takeout \u2013 highlighting areas for growth.<\/li>\n<li><strong>Preferences vary by age and format:<\/strong> Mobile ordering is mainstream, used by 57% of adults recently 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.<\/li>\n<li><strong>Restaurants are responding:<\/strong> 65% of limited-service operators now offer delivery, with many expecting curbside and dedicated takeout areas to be even more common in 2025. Fewer fullservice restaurants currently offer off-premises services; however, these operators see potential in the trend \u2013 43% expect curbside pickup to grow, 31% anticipate more dedicated takeout counters, and 12% foresee more drive-thru lanes. Many see these options not just as operational updates, but as strategic growth opportunities in a changing market.<\/li>\n<\/ul>\n<p><strong>What Customers Want &#038; How Operators Can Deliver<\/strong><\/p>\n<p>Consumers want speed, ease of use and rewarding experiences. 94% of all consumers say speed is critical, with over 9 in 10 citing customer service as a top priority. Three-quarters of delivery customers value tech-enabled ordering and payments.<\/p>\n<p>Value matters, too \u2013 over 80% of consumers utilize deals like \u201cBuy One, Get One\u201d offers, combo meals, or real-time specials. Loyalty programs also matter: 65% of drive-thru users and over 60% of takeout and delivery users say membership affects where they order.<\/p>\n<p>Meanwhile, according to consumers, here are some opportunities for restaurants:<\/p>\n<ul>\n<li><strong>Packaging:<\/strong> 90% say they\u2019d order a greater variety of items if the food maintained on-premises quality during delivery; over half would pay more for premium packaging that supported quality during transport.<\/li>\n<li><strong>Real-time deals:<\/strong> Nearly 9 in 10 would use limited-time app-only offers.<\/li>\n<li><strong>New formats:<\/strong> 67% are interested in bundled meals, 70% in meal kits, and 62% in subscriptions.<\/li>\n<li><strong>New tech:<\/strong> Half of Gen Z adults (50%) and millennials (52%) say they\u2019d consider ordering from an AI-generated video assistant.<\/li>\n<\/ul>\n<p>With off-premises already accounting for most of the traffic, it\u2019s not just a trend \u2013 it\u2019s a critical pathway for operators to drive growth, meet evolving expectations and stay competitive.<\/p>\n<p>Click here to download the <a title=\"2025 Off-Premises Restaurant Trends report\" href=\"https:\/\/restaurant.org\/research-and-media\/research\/research-reports\/off-premises-restaurant-trends-2025\/\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>2025 Off-Premises Restaurant Trends report<\/u><\/strong><\/a>.<\/p>\n<p><strong>About the National Restaurant Association<\/strong><\/p>\n<p>Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises more than 1 million restaurant and\u00a0foodservice outlets and a workforce of more than 15.7\u00a0million employees. Together with 52 State Associations, we are a network of professional organizations dedicated to serving every restaurant through advocacy, education, and food safety. We sponsor the industry\u2019s largest trade show (<a title=\"National Restaurant Association Show\" href=\"https:\/\/www.nationalrestaurantshow.com\/home\/\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>National Restaurant Association Show<\/u><\/strong><\/a>); leading food safety training and certification program (<a title=\"ServSafe\" href=\"https:\/\/www.servsafe.com\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>ServSafe<\/u><\/strong><\/a>); unique career-building high school program (<a title=\"the NRAEF's ProStart\" href=\"https:\/\/chooserestaurants.org\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>the NRAEF\u2019s ProStart<\/u><\/strong><\/a>). For more information, visit\u00a0<a title=\"Restaurant.org\" href=\"https:\/\/www.restaurant.org\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>Restaurant.org<\/u><\/strong><\/a>)\u00a0and find WeRRestaurants\u00a0on\u00a0<a title=\"Twitter\" href=\"https:\/\/x.com\/WeRRestaurants\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>Twitter<\/u><\/strong><\/a>,\u00a0<a title=\"Facebook\" href=\"https:\/\/www.facebook.com\/WeRRestaurants\/\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>Facebook<\/u><\/strong><\/a>\u00a0and\u00a0<a title=\"YouTube\" href=\"https:\/\/www.youtube.com\/restaurantdotorg\" target=\"_blank\" rel=\"noopener nofollow\"><strong><u>YouTube<\/u><\/strong><\/a>.\u00a0<\/p>\n<p><strong>Media Contact:<\/strong><br \/>Kristen Bennett<br \/><span \n                data-original-string='wawYA3mAkpOQHvrtTuUPbA==7f4\/Tnog\/LddanSOZdd+BV5VzwXbwz2PL3SY5lFjMWzr8w='\n                class='apbct-email-encoder'\n                title='This contact has been encoded by Anti-Spam by CleanTalk. Click to decode. To finish the decoding make sure that JavaScript is enabled in your browser.'>kb<span class=\"apbct-blur\">******<\/span>@<span class=\"apbct-blur\">********<\/span>nt.org<\/span> <br \/>804-822-5337<\/p>\n<\/div>\n<p><a href=\"http:\/\/www.restaurantnews.com\/from-trend-to-transformation-off-premises-dining-now-essential-for-restaurant-consumers-operators-041625\/\" class=\"button purchase\" rel=\"nofollow noopener\" target=\"_blank\">Read More<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>2025 Off-Premises Restaurant Trends report shows how takeout, drive-thru and delivery are driving growth, innovation, and consumer loyalty Washington, DC\u00a0 ( RestaurantNews.com )\u00a0 Nearly 75% of all restaurant traffic now happens off-premises \u2013 meaning that almost 3 out of 4 restaurant orders are taken to go. New data from the National Restaurant Association\u2019s 2025 Off-Premises<\/p>\n","protected":false},"author":1,"featured_media":847808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[28457,26617],"tags":[20056,12189],"class_list":{"0":"post-847807","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-transformation","8":"category-trend","9":"tag-transformation","10":"tag-trend"},"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/847807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/comments?post=847807"}],"version-history":[{"count":0,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/posts\/847807\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media\/847808"}],"wp:attachment":[{"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/media?parent=847807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/categories?post=847807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/newsycanuse.com\/index.php\/wp-json\/wp\/v2\/tags?post=847807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}