Off-premise dining continues to be popular among Canadian diners, with the delivery market predicted to grow another 7.7 per cent by 2030. Whether it’s third-party or through restaurant ordering, delivery is here to stay. What’s important to off-premise diners, and how can restaurants better deliver on their expectations?
Here are some stats that may help restaurateurs evaluate their current off-premise practices and adjust their strategy for better success in 2025:
- In the U.S., 52 per cent of diners say that delivery is a part of their lifestyle. In Canada, 54 per cent of consumers have used Uber Eats in the past year, and 49 per cent have used DoorDash.
- Over half of Canadian consumers (54 per cent) prefer ordering through third-party apps instead of restaurant websites or direct phone calls, so this is something operators might consider when planning future website and mobile upgrades.
- 46 per cent of Canadians actively look for discounts and promotions when ordering, and with the continued rising costs, value will likely continue to dominate consumer preferences.
- Sustainability is also a priority, with 27 per cent of Gen Z and Millennials choosing brands using eco-friendly packaging. Striking a balance between packaging that keeps food hot and that maintains the integrity of restaurant dishes, while lowering environmental impact, could be a challenge for operators.
- The use of AI as chatbots or order-takers will also likely grow as labour continues to be costly and candidates are limited. Automation can help operators better manage customer service, response, and integrated order management systems enable faster and more personalized operations.
- Drone deliveries are coming closer to being a reality, with leading companies actively testing this mode of delivery. This technology could help operators reduce delivery times and reach more remote locations as adoption grows.
- Payment options may be expanding over time, with options like digital wallets, cryptocurrencies, and contactless payment systems gaining more traction. Catering to different consumer preferences with additional payment options may help operators appeal to a broader customer base and add convenience to the experience.
Delivering on guest expectations, whether they are dining in or off-premise, is how operators will continue to thrive during these challenging times. Taking trends and diner preferences into consideration can help restaurants grow their delivery clientele and build the bottom line.
