Off-premises dining has evolved from a pandemic-driven necessity to a fundamental component of the restaurant industry, as highlighted in the National Restaurant Association's 2025 Off-Premises Restaurant Trends report. Currently, nearly 75% of all restaurant traffic occurs outside traditional dining rooms, encompassing takeout, delivery, and drive-thru services.
Key Drivers of Off-Premises Dining
Restaurant Adaptations
Consumer Expectations
Emerging Opportunities
Restaurants can further capitalize on off-premises dining by enhancing packaging to maintain food quality, as 90% of consumers indicate they would order a wider variety of items if quality were preserved during delivery. Additionally, nearly 9 in 10 consumers are inclined to use app-exclusive, limited-time offers. There's also growing interest in innovative formats, with 67% of consumers interested in bundled meals, 70% in meal kits, and 62% in subscription services. Technological advancements, such as AI-generated video assistants, appeal to 50% of Gen Z and 52% of millennials.
In summary, off-premises dining has become an integral aspect of the restaurant business model, necessitating continued innovation and adaptation to meet evolving consumer preferences and maintain competitiveness in the industry.
