From Takeout to Tableside: Make Every Meal an Experience
February 2025
Consumer dining habits are shifting, and operators need to adapt quickly. While carryout is on the rise, delivery is slowing. Dine-in visits are recovering, but today’s guests want more than a meal––they want value, excellent service and an atmosphere worth leaving home for. Find out how to meet these evolving demands by balancing an appealing dine-in experience and smooth off-premise operations.
Drum Up Dine-In Appeal
Restaurants need to offer things people can’t get at home to encourage guests to grab a table. Guests appreciate a clean, welcoming space with outstanding service where they can kick back and enjoy a leisurely meal. Operators can sweeten the deal with exclusive dine-in perks such as limited-time menu items, in-house promotions and loyalty incentives. Finally, using digital solutions like mobile ordering and tableside payments can make it all run smoothly for diners and staff.
Keep Off-Premise Operations Efficient and Profitable
Even with dine-in visits increasing, takeout and carryout are still essential revenue drivers. Quality packaging, enticing promotions and tech solutions can give restaurants the extra edge. Durable, well-designed containers keep food fresh and presentable, encouraging repeat orders. Guests will be more likely to run up larger ticket sizes when offered bundled meal deals and craveable add-ons. Also, digital ordering tools, like branded apps or third-party platforms, help make the ordering process seamless for patrons.
Stay Ahead with Supplier Partnerships
Success often comes down to smart menu planning and operational efficiency. By working with trusted manufacturers, operators can find versatile ingredients that work for both dine-in and off-premise meals. Using high-quality and easy-to-prepare products will help reduce labor and streamline back-of-house operations. Operators should also take advantage of these partners’ industry expertise. Keeping up with the latest consumer and industry trends will reveal new innovations and tips for meeting diner expectations.
Optimize Your Menu for On- and Off-Premise Dining
With a little planning and the right ingredients, you can create appealing menu items for those dining in or on the go. Bowls offer a flexible format option for both and are an easy way to feature a range of cuisines. Highlight Asian flavors with a Kung Pao Turkey Salad, featuring a chili-garlic sauce. Diners will love this Huli Huli Style Turkey Kona Bowl, served with grilled pineapple and tomato salsa and a huli huli sauce. Sandwiches are also easily adapted to on- or off-premise menus. Try this Vietnamese-style Turkey Banh Mi, as delicious on a plate as it is on the go, or entice adventurous diners with this Hot Honey Meatball Wrap.
While delivery orders are decreasing, carryout is still going strong and dining-in is making a comeback––but only for restaurants that offer the right incentives. The smartest operators will embrace both models by leveraging tech, menu innovation and supplier partnerships to stay ahead. How is your operation adapting to these shifts? Join the conversation on our Facebook or LinkedIn pages.
Sources
The Future of On-Premise and Off-Premise, Technomic 2025
Outlook & Forecast 2025, Foodservice Planning Program 2025
