Report: Takeout, drive-thru, delivery are more popular than ever

The off-premises market has grown significantly in recent years, but there’s still a lot of room for expansion in the future, new National Restaurant Association research finds.

According to the report, “Off-Premises Restaurant Trends 2025”, off-premises operations are important to all consumers, but most especially Gen Zs and millennials, with 51% of them saying picking up takeout or ordering drive-thru meals is essential to their lifestyles. Another 41% say they rely heavily on delivery.

Although consumers say they’re satisfied with their current delivery, takeout and drive-thru options, most wish there were more options to choose from where they work and live. The majority also say they’d use off-premises more often if they were better able to afford it, showing there’s pent-up demand. 
 
Off-premises business really took off during the pandemic, when customers could only patronize restaurants via takeout, drive-thru and delivery. Today, however, off-premises dining boasts a more robust share of traffic than it did five years ago. Consider that in 2019, off-premises traffic represented 19% of all traffic at fullservice operations and 76% at limited-services restaurants. In 2024, those percentages jumped to 30% and 83%, respectively.

Operators respond to growing demand

Off-premises business has become increasingly important to many restaurants, and operators continue to respond to its growing demand with an expanded array of offerings—many designed to meet customers where they are. 

During the last few years, 30% of fullservice and 40% of limited-service operators claim they’ve made changes to their restaurants’ interior spaces and/or parking lots to accommodate off-premises orders. In fact, 41% of fullservice and 58% of limited-service restaurateurs say off-premises dining represents more of their total sales now than it did in 2019.

But customers count on five main factors when ordering food off-premises.

1. Speedy service
2. Good customer service
3. Technology to ease ordering and payment
4. Value offers
5. Access to loyalty programs

“The surge in usage among these younger adults is largely attributed to the increased availability and use of mobile apps,” Association Senior Vice President and Chief Economist Chad Moutray says.  “We all know that smartphones are as essential as food and oxygen to younger customers, and the convenience those restaurant apps provide integrate into their lifestyles. So, if operators want to tap into that market, they must be available through mobile apps.”  

The report’s biggest takeaway, however, might be how significant value perception is among all consumers. It’s top of mind, especially where deals on delivery, takeout, and drive-thru orders are concerned. Following are six value options consumers say resonate with them: 

1. Daily specials, combo meals, and BOGO: The most popular value offerings for each of the three customer groups were daily specials or limited-time offers at reduced prices, value/combo meals at lower prices, and buy-one-get-one free (BOGO) offers. More than 8 in 10 off-premises customers say they’d take advantage of each of those offerings if available at restaurants in their area. 
2. Off-peak patronage: Operators looking to boost business during slow times have a hungry customer base at the ready—provided they offer them a discount. Across all three off-premises customer groups, roughly 8 in 10 consumers say they’d take advantage of discounts for dining on less busy days of the week or times of the day. 
3. Discounted drinks or dessert: 8 in 10 consumers across all three off-premises customer groups say they’d take advantage of a discounted add-on, like a drink or dessert, if it was offered with the purchase of a regularly priced entrée.
4. Portion choices: Consumers were given two options to get value through portion sizes. They can order a smaller-sized portion at a reduced price, or a larger-sized portion at the regular price. Both garnered interest from more than 7 in 10 off-premises customers, with younger adults most interested.
5. Cash discounts: 7 in 10 consumers across all three off-premises customer groups say they’d take advantage of a discount for paying in cash instead of with a credit or debit card.
6. Real-time specials: Operators who don’t want to offer full-time discounts can offer flexible specials, such as lower prices or a free food or drink item, on days or times when the restaurant is not as busy. 

“When offering off-premises options, restaurant operators in all dining segments have to understand their customers’ expectations,” Moutray says. “This is especially true of the younger ones, who consider food to-go essential to their lifestyles. As more customers get used to the convenience associated with takeout, delivery, and drive-thru, the information in this report will help them meet consumers’ needs and desires, and, potentially, help increase sales.”

Download the full report