The Weekday Rush: A New Opportunity for Restaurants
July 2025
There’s something new to look forward to on Mondays–if you’re running a restaurant. The typically slower days of the week for the food industry are becoming more popular for visits, increasing by 11% on Mondays and Tuesdays compared to the year before, according to Toast. Let’s look at the reasons behind the shift and what it means for operators.
Weekday Warriors
Hybrid work and more flexible schedules mean fewer people are heading into the office, and consumers are planning earlier dinners in the first half of the week. They’re taking advantage of midweek promotions like prix fixe menus and wine pairings and enjoying the sparse crowds, which they see as offering a better experience and value. Others, like older diners, appreciate the quieter, calmer environments. Meanwhile, foodies are jumping on “soft launch” culture and trying out new spots before the weekend crowds.
Early Bird Dining by the Numbers
Digital platforms and search engines confirm this shift in dining habits. According to OpenTable, weekdays account for over half of all reservations. Google and Yelp reveal more search traffic for restaurants on Tuesdays and Wednesdays, while Toast reported a 16% year-over-year increase in Monday reservations, especially between 5 p.m. and 8 p.m. Operators are even seeing an uptick in reservations at four and five o’clock, and a small decline in reservations after 8 p.m. The dinner rush, in other words, may show up earlier or be more spread out throughout the evening, underscoring the need for operators to roll with the changes.
How Operators Can Ride the Wave
This increase in traffic on what used to be off days and times for restaurants has operators rethinking their staffing models, menu strategies and promotions. They’re scheduling and training more staff for the midweek peaks, launching specials on Mondays rather than Fridays, and using tech tools to forecast demand and plan inventory accordingly. Other ways to take advantage of these diner habits include tying signature experiences or events to weekdays, rewarding returning early-week guests, and hiring local talent and entertainment to boost engagement. Highlighting events and diner reviews can help build demand for the restaurant throughout the week.
These new diner habits aren’t just a phase–they signal a shift. Heavier traffic during the first half of the week gives savvy operators an opportunity to relieve the pressure on weekend dining and build brand affinity with new guest segments. Monday isn’t your slowest night anymore–it’s your biggest opportunity. How will you adapt? Drop us a line on our Facebook or LinkedIn page.
Sources:
seafoodnews.com+4stocktitan.net+4pos.toasttab.com+4
businesswire.com+1marketscreener.com+1restaurant-hospitality.com
