Nearly 75% of all restaurant traffic now occurs off-premises — meaning that almost three out of every four restaurant orders are for takeout, delivery, or drive-thru. According to the National Restaurant Association’s 2025 Off-Premises Restaurant Trends report, off-premises dining has shifted from a growing convenience to both a consumer expectation and a business imperative.

“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.”

Who’s Driving Demand — and Where

Gen Z and millennials are leading the charge: Two-thirds say takeout is essential to their lifestyle, and nearly 6 in 10 report using takeout or drive-thru at least once a week. More than 60% say they’re ordering off-premises more frequently than a year ago.

The trend is widespread across regions. Urban consumers largely view takeout and drive-thru as essential, while 67% of rural consumers say they wish more takeout options were available — pointing to opportunities for expansion in under-served areas.

Preferences differ by age and format. Mobile ordering has become mainstream, recently used by 57% of adults — including 74% of millennials and 65% of Gen Z. In contrast, older adults continue to prefer ordering in person. Takeout remains the most commonly used off-premises method, followed by drive-thru and delivery.

How Restaurants Are Responding

Restaurants are adapting to meet demand. Today, 65% of limited-service operators offer delivery, and many plan to expand curbside pickup and designated takeout areas in 2025. While fewer full-service establishments currently provide off-premises options, many are looking to expand. Among them, 43% expect to grow curbside services, 31% anticipate adding more dedicated takeout counters, and 12% foresee integrating drive-thru lanes. For many, these aren’t just operational changes — they represent long-term growth strategies in a rapidly evolving market.

What Customers Want — and How Restaurants Can Deliver

Consumers prioritize speed, simplicity, and quality service. An overwhelming 94% say speed is crucial, and more than 9 in 10 identify customer service as a top factor in their decision-making. Among delivery users, three-quarters value tech-enabled features such as digital ordering and payment.

Value remains a key motivator. Over 80% of consumers say they use promotions like “Buy One, Get One,” meal combos, or flash deals. Loyalty programs are also influential — with 65% of drive-thru users and more than 60% of takeout and delivery customers reporting that loyalty memberships influence where they choose to order.