{"id":71428,"date":"2025-09-29T07:00:14","date_gmt":"2025-09-29T12:00:14","guid":{"rendered":"https:\/\/www.escoffier.edu\/?p=71428"},"modified":"2025-10-03T10:50:47","modified_gmt":"2025-10-03T15:50:47","slug":"consumer-dining-trends-2025","status":"publish","type":"post","link":"https:\/\/www.escoffier.edu\/blog\/world-food-drink\/consumer-dining-trends-2025\/","title":{"rendered":"2025 Consumer Dining Trends: How Americans Are Spending on Restaurants and Takeout"},"content":{"rendered":"

Food is one of the most significant parts of Americans\u2019 budgets. According to the most recent authoritative data available, in 2023, the average U.S. consumer spent about 12.9% of their total expenditures<\/a> on food<\/strong>, a share only surpassed by housing (32.9%) and transportation (17.0%). An even more striking trend: Americans are now consistently spending more on eating out than on groceries<\/strong>.<\/p>\n

According to the U.S. Department of Agriculture, 2023 marked an all-time high for the share of food dollars spent \u201caway from home\u201d (restaurants, takeout, etc.) at 55.1%, versus 44.9% on food at home<\/strong>. This reverses the brief pandemic shift in 2020 when grocery spending overtook dining out.<\/p>\n

By 2024, the balance held roughly steady, with Americans still allocating about 55% of their food budget to dining out<\/strong>. In inflation-adjusted terms, spending on food away from home has grown more than two times faster<\/strong> than grocery spending since 2019. (source<\/a>)<\/p>\n

In short, restaurants and takeout are claiming an ever-larger portion of Americans\u2019 food dollars.<\/p>\n

Curious to learn more about how U.S. consumers are dining in 2025? Let\u2019s take a look at the latest data on habits and preferences.
\n\t\n\t

\n\t\t
\nInterested in our past analysis of this topic? Check out our 2024 Consumer Dining Trends Report<\/a>!
\n<\/div>\n\t<\/div>\n\n\t\n
\n
Table of Contents<\/div>\n
<\/div>\n <\/div>\n \n

Dining Out vs. Staying In: Americans\u2019 Evolving Preferences<\/h2>\n

Americans love dining out<\/strong> as well as the convenience of takeout, with surveys showing a noticeable shift in preference over the past year toward eating at restaurants. In a 2024 national survey by US Foods, 55% of consumers said they prefer dining out at restaurants rather than ordering takeout or delivery<\/strong>, a sharp increase from the 43% who favored dining out in 2023. (In 2023, a majority \u2013 57% \u2013 had preferred takeout\/delivery.) This suggests that as pandemic-era habits recede, the social and experiential draw of restaurants is reasserting itself.<\/p>\n

(source<\/a>)
\n\t\n\t

\n\t\t
\nIn 2024, 55% of Americans preferred dining out at restaurants over ordering takeout or delivery, up from 43% in 2023.<\/p>\n

(source<\/a>)
\n<\/div>\n\t<\/div>\n\n\t\n

Americans Increasingly Prefer Dining Out over Delivery<\/h3>\n
\n\n\n\n\n\n
Year<\/th>\nPrefer Dining Out<\/th>\nPrefer Ordering In<\/th>\n<\/tr>\n
2023<\/strong><\/td>\n43%<\/td>\n57%<\/td>\n<\/tr>\n
2024<\/strong><\/td>\n55%<\/td>\n45%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

(source<\/a>)<\/p>\n

Not only are more people saying they\u2019d rather go out to eat, they\u2019re also doing so more frequently. The average American reported dining out about 5 times per month in 2024, up from 3 times per month in 2023<\/strong>, according to the most recent \u201cDiner Dispatch\u201d survey from US Foods. Conversely, takeout\/delivery frequency dropped \u2013 consumers ordered takeout roughly 3 times per month in 2024, down from 4.5 times per month the year prior. In other words, many Americans swapped one or two monthly takeout occasions for restaurant visits. This rebalancing underscores the renewed appeal of restaurants as gathering places. In fact, socializing is a key motivator: \u201cspending time with family and friends\u201d is among the top reasons<\/strong> (cited by about 90% of consumers) that people enjoy going out to restaurants<\/strong>.<\/p>\n

(source<\/a>)(source<\/a>)<\/p>\n

Trading the Living Room for the Restaurant \u2013 Dining Out and Eating In Trade Places<\/h3>\n
\n\n\n\n\n\n
Year<\/th>\nAverage Times Dining Out per Month<\/th>\nAverage Times Ordering In per Month<\/th>\n<\/tr>\n
2023<\/strong><\/td>\n3x<\/td>\n4.5x<\/td>\n<\/tr>\n
2024<\/strong><\/td>\n4.6x<\/td>\n3x<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

(source<\/a>)<\/p>\n

Why do people choose dining out or staying in?<\/strong> The data reveal clear\u2014but very different\u2014appeals for each. When Americans opt to dine out<\/strong>, it\u2019s largely for the experience and atmosphere<\/strong>. In the US Foods survey, atmosphere was actually the #1 reason (66%) people enjoy dining at a restaurant<\/strong>, followed by the chance to socialize (52%) and celebrating special occasions (44%). Many also simply believe restaurants offer better food than they can make at home (43%) or an opportunity to try new cuisines (38%).<\/p>\n\n\t

\n\t\t
\n\t\t\t
\u201c<\/div>\n\t\t\t\u201cRestaurants offer something takeout can\u2019t: a sense of occasion. It\u2019s not just the food \u2014 it\u2019s the experience of being seen, served, and surrounded by others.\u201d\t\t<\/div>\n\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\"Kirk\n\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tKirk Bachmann<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tPresident and Provost, Escoffier Boulder Campus\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n

On the other hand, when Americans choose takeout or delivery<\/strong>, the dominant factor is convenience<\/strong> \u2013 66% said convenience was a top reason, and a full 81% cited the ability to enjoy their meal at home while multitasking<\/strong> (for example, eating while watching TV or getting other things done). Not having to cook (often the bane of a busy day) motivates 41%, and not having to do dishes afterward appeals to 38% \u2013 a desire shared equally by people whether they dine out or order in. In short, restaurants are about the experience<\/em>, while takeout is about ease<\/em>. Both fulfill a common wish: a break from cooking and cleaning.<\/p>\n

(source<\/a>)<\/p>\n

Top Reasons for Dining Out, Eating In<\/h3>\n
\n\n\n\n\n\n\n\n\n\n
Top Reasons for Dining Out<\/th>\nPercentage<\/th>\n<\/tr>\n
For the atmosphere<\/strong><\/td>\n66%<\/td>\n<\/tr>\n
More enjoyable<\/strong><\/td>\n81%<\/td>\n<\/tr>\n
Chance to socialize<\/strong><\/td>\n52%<\/td>\n<\/tr>\n
More convenient<\/strong><\/td>\n66%<\/td>\n<\/tr>\n
Celebrate something<\/strong><\/td>\n44%<\/td>\n<\/tr>\n
Can watch TV<\/strong><\/td>\n50%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

(source<\/a>)<\/p>\n

It\u2019s worth noting that this preference landscape has seesawed in recent years. During 2020 and 2021, delivery and takeout surged out of necessity, and many consumers grew accustomed to the convenience of eating at home. But by 2023 and into 2024, comfort with dining out rebounded strongly. Still, off-premises dining remains an \u201cessential\u201d part of life for a majority of people<\/strong>. The National Restaurant Association\u2019s 2025 report found that 51% of U.S. consumers \u2013 including about two-thirds of Gen Z adults and Millennials \u2013 say ordering takeout from restaurants is an essential<\/em> part of their lifestyle<\/strong>.<\/p>\n

Meanwhile, 41% of consumers (and ~60% of Gen Z\/Millennials) say the same about food delivery<\/strong>. In other words, even as many Americans crave the restaurant experience, they\u2019ve also integrated takeout and delivery into their routines. This is especially true for younger generations: a majority of Gen Z and Millennials report they\u2019re ordering takeout and delivery more often now than they did a year ago<\/strong>. Overall, about 44% of all consumers say they\u2019ve increased their takeout frequency year-over-year (37% say the same for delivery). The convenience economy built during the pandemic is clearly here to stay, even as restaurant dining roars back.<\/p>\n

(source<\/a>)
\n\t\n\t

\n\t\t
\nRoughly 4 in 10 Americans say they order takeout more often now than they did a year ago \u2013 a figure that jumps to about 2 in 3 for Gen Z consumers.<\/p>\n

(source<\/a>)
\n<\/div>\n\t<\/div>\n\n\t\n

Americans\u2019 Restaurant Dining Habits in 2025<\/h2>\n

With more Americans venturing out to restaurants again, how are they spending and behaving when dining out? Recent data suggest several notable trends: consumers are spending more money on restaurant meals, demonstrating a bit more patience for tables, and overwhelmingly favoring traditional dining experiences (like printed menus) over tech substitutes.<\/strong><\/p>\n

Spending and Budgeting for Dining Out<\/h3>\n

Americans are shelling out more on restaurant meals than they did a year ago. In 2024, U.S. consumers reported spending an average of $191 per person per month<\/strong> on dining out, a significant rise from about $166 per month in 2023. Part of this increase is due to higher menu prices (inflation has driven up the cost of food<\/a> prepared away from home by ~7% in 2023), but it may also reflect people dining out more frequently or choosing higher-quality experiences.<\/p>\n\n\t

\n\t\t
\n\t\t\t
\u201c<\/div>\n\t\t\t\u201cRising menu prices haven\u2019t slowed diners down \u2014 they\u2019ve simply raised expectations. People are more willing to pay, but they expect quality and care in return.\u201d\t\t<\/div>\n\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\"Kirk\n\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tKirk Bachmann<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tPresident and Provost, Escoffier Boulder Campus\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n

Interestingly, the gender gap in dining-out spend flipped<\/strong> in the past year: in 2023, men spent about 19% more on dining out per month than women on average; in 2024, that reversed, with women spending 33% more than men per month on dining out.<\/strong><\/p>\n

(source<\/a>)
\n\t\n\t

\n\t\t
\nAmericans spend an average of $191 per month per person dining out in 2024, up from $166 in 2023. (Notably, women now spend more on dining out than men \u2013 a reversal of 2023\u2019s pattern.)<\/p>\n

(source<\/a>)
\n<\/div>\n\t<\/div>\n\n\t\nWhen they do go out to eat, most people keep their per-meal spending moderate<\/strong>. More Americans spend in the range of $11\u2013$30 per person<\/strong> when dining out than any other amount. In fact, around 36% say they typically spend $11\u2013$20 per meal, and another ~30% spend $21\u2013$30<\/strong>. Only a small minority (around 6\u20138%) splurge more than $50 per person on a meal. This means the vast majority of restaurant occasions are casual and affordable. However, the price brackets have inched upward from a year ago: the share of people spending under $10 per meal shrank slightly, while more people reported spending in the $21\u2013$40 range in 2024 than in 2023. This could be another sign of inflation at work (pushing some meals past the $20 mark), or simply that diners are treating themselves to pricier options on occasion.<\/p>\n

(source<\/a>)<\/p>\n

Average Restaurant Spending, Per Meal<\/h3>\n
\n\n\n\n\n\n\n\n\n\n
Typical Amount Spent, Per Person<\/th>\n%<\/strong><\/th>\n<\/tr>\n
< $10<\/strong><\/td>\n7%<\/td>\n<\/tr>\n
$11 – $20<\/strong><\/td>\n36%<\/td>\n<\/tr>\n
$21 – $30<\/strong><\/td>\n30%<\/td>\n<\/tr>\n
$31 – $40<\/strong><\/td>\n13%<\/td>\n<\/tr>\n
$41 – $50<\/strong><\/td>\n8%<\/td>\n<\/tr>\n
> $51<\/strong><\/td>\n6%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

(source<\/a>)<\/p>\n

Why \u2013 and Where \u2013 Americans Dine Out<\/h3>\n

Convenience is a factor here too \u2013 fully 72% of Americans say they go out to eat at restaurants to avoid cooking at home<\/strong>. Beyond that, the motivations echo the earlier reasons: ambience and social factors are key drivers. Enjoying a nice atmosphere, getting out of the house, and gathering with friends or family remain the top draws for dining out, as discussed. In fact, the National Restaurant Association notes that for many customers, the overall restaurant experience (including service, ambience, and hospitality) matters more than the price of the meal<\/strong> in choosing where to eat. Diners particularly appreciate basics like a clean environment and friendly staff. This implies that restaurants focusing on delivering a pleasant experience can build loyalty even in a time of price sensitivity.<\/p>\n

(source<\/a>)(source<\/a>)<\/p>\n\n\t

\n\t\t
\n\t\t\t
\u201c<\/div>\n\t\t\t\u201cWhen every meal costs a little more, the guest experience matters a lot more. Restaurants that make people feel welcome will always have the edge.\u201d\t\t<\/div>\n\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\"Kirk\n\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tKirk Bachmann<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tPresident and Provost, Escoffier Boulder Campus\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n

What kinds of restaurants are people going to most? The data shows casual dining is king<\/strong>. Casual dining establishments (think sit-down restaurants like family restaurants or traditional casual chains) are the most popular category: about 69% of Americans say they dine at casual dining restaurants<\/strong>, up from ~63% a year earlier. Fast food and fast-casual restaurants<\/a> are next most common, effectively tied \u2013 55% of people reported visiting fast-food restaurants, and 55% said fast-casual restaurants<\/strong> (places like Chipotle or Panera).<\/p>\n

These preferences suggest that while quick-service options are frequently used, a huge majority of consumers still make time for a sit-down casual meal. Smaller segments of diners patronize other formats: for instance, about one-third go to \u201ccontemporary casual\u201d restaurants (more upscale casual eateries), 30% visit bar-and-grill venues, and roughly 1 in 5 will go to cafes or coffee shops. Fine dining remains a niche for special occasions (only a small percent dine at fine dining restaurants regularly, per earlier surveys). By and large, Americans are gravitating toward approachable dining experiences that balance quality with value.<\/p>\n

(source<\/a>)<\/p>\n

Where Do Americans Prefer to Eat?<\/h3>\n
\n\n\n\n\n\n\n\n\n\n
Where do you eat out most frequently?<\/th>\n%<\/strong><\/th>\n<\/tr>\n
Casual Dining<\/strong><\/td>\n69%<\/td>\n<\/tr>\n
Fast Food<\/strong><\/td>\n55%<\/td>\n<\/tr>\n
Fast Casual<\/strong><\/td>\n55%<\/td>\n<\/tr>\n
Contemporary Casual<\/strong><\/td>\n38%<\/td>\n<\/tr>\n
Bar & Grill<\/strong><\/td>\n30%<\/td>\n<\/tr>\n
Cafes<\/strong><\/td>\n23%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

(source<\/a>)<\/p>\n

Alongside this, patience for dining out has improved<\/strong> slightly. In 2023, many people were only willing to wait about 20 minutes for a table without a reservation. In 2024, diners said they would wait up to 26 minutes<\/strong> for a table at a restaurant with no reservation. That suggests consumers are becoming more tolerant of lines and waitlists\u2014perhaps an indication that they really value the restaurant experience (or that they recognize popular places might require a wait). It may also reflect that restaurants have managed wait times better or that diners are simply less hurried. On the flip side, if a wait stretches much past the half-hour mark, restaurants still risk losing customers who aren\u2019t willing to stick around.<\/p>\n

(source<\/a>)(source<\/a>)<\/p>\n

The Role of Technology (or Lack Thereof) in Dining Out<\/h3>\n

Even as tech-driven conveniences flourish in food delivery, most restaurant-goers still prefer a traditional touch when dining in<\/strong>. A clear example is the menu: a sweeping 90% of Americans prefer physical printed menus over QR code-based digital menus<\/strong> when they eat at a restaurant. This preference for paper menus actually increased<\/em> since 2023, when about 76% overall favored physical menus. It appears many diners (across all ages) tried scannable QR code menus during the pandemic and found them lacking.<\/p>\n

In 2024, even tech-savvy Gen Z showed a strong preference for tangible menus (around 90% favored print, up from 69% the prior year). Older generations are overwhelmingly pro-paper as well (95% of Boomers, up from 86%). The novelty of QR code menus has given way to a desire for the familiar ease of a printed menu in hand \u2013 no Wi-Fi or phone juggling required. Restaurants may have taken note, with some that introduced digital-only menus reverting to physical ones or a hybrid approach in view of the fact that a majority of consumers still prefer the low-tech, human-centric dining experience<\/strong>.<\/p>\n

(source<\/a>)(source<\/a>)
\n\t\n\t

\n\t\t
\nEven as digital options grow, 90% of U.S. diners in 2024 said they prefer a physical menu over scanning a QR code \u2013 an even higher share than the year before.<\/p>\n

(source<\/a>)
\n<\/div>\n\t<\/div>\n\n\t\nBeyond menus, technology\u2019s place in on-premises dining is a careful balance. There\u2019s openness to certain conveniences \u2013 for example, tabletop tablets for quick ordering or pay-at-the-table systems can speed up service. But overall, diners seem to want tech to enhance<\/strong> hospitality, not replace it. They still value interaction with waitstaff and the hospitality element of eating out. This sentiment aligns with the National Restaurant Association\u2019s finding that while a majority of customers do appreciate technology options for things like ordering and payment<\/strong>, they consider it just one factor in a good experience. The atmosphere, service, and food quality ultimately carry more weight.<\/p>\n

(source<\/a>)<\/p>\n

Tipping: Digital Payments and The Rise of the 20% Norm<\/h3>\n

Finally, no look at dining-out habits would be complete without tipping<\/strong>, a uniquely American custom that continues to evolve. The average tip when dining out remains around 18% of the bill<\/strong> \u2013 consistent with what people reported in 2023. However, tipping behaviors vary: surveys find about 42% of diners say they tip exactly 20%<\/strong> most often, and nearly half leave 18% or more<\/strong> on their check in general. Only a small minority (under 10%) tip below 10%, and virtually no one admits to routinely stiffing the server. Interestingly, the share of people defaulting to a 20% tip rose from 38% to 42%<\/strong> in the past year, which could indicate a normalization of higher tips.<\/p>\n

One factor driving higher gratuities is the growth of digital payment platforms. Research suggests that when presented with preset tip suggestions on a tablet or app, people tend to tip more generously. A LendingTree survey found 60% of Americans say they have been tipping more because technology makes it easier to do so<\/strong> (and perhaps harder to skip). Similarly, Forbes found that nearly two-thirds (64%) of Americans reported they would leave a tip more than 10% higher than usual if they\u2019re paying digitally rather than with cash<\/strong>; on average, digital tipping prompts led to tips about 15% larger than cash tipping.<\/p>\n

This \u201cnudge\u201d effect of technology \u2013 plus a bit of social pressure when the screen is turned around \u2013 has lifted tip averages. Indeed, 66% of consumers say they sometimes or always feel pressured to tip<\/strong> when an iPad or digital interface asks them to, even if it\u2019s just a takeout coffee order. All told, while 15\u201320% remains the norm for restaurant service, tipping norms continue to trend upward gradually, aided by the ubiquity of digital payment screens.<\/p>\n

(source<\/a>)(source<\/a>)(source<\/a>)(source<\/a>)
\n\t\n\t

\n\t\t
\nWhen tipping via digital tablets\/apps, Americans tend to be more generous \u2013 64% say they\u2019ll tip at least 10% higher than they would with cash, and on average digital tips are ~15% larger.<\/p>\n

(source<\/a>)
\n<\/div>\n\t<\/div>\n\n\t\n

Takeout and Delivery: The New Normal<\/h2>\n

Even with more Americans eager to dine out, takeout and delivery remain enormously popular<\/strong> in 2025. In fact, by some measures, off-premises dining is now as common as eating on-site. A 2024 DoorDash study found that in a typical month, about 70% of U.S. consumers order food for delivery, 70% pick up takeout, and 68% dine at a restaurant<\/strong> \u2013 suggesting that a majority of people are doing all three<\/em> in any given month. Restaurants are no longer just places to go eat, but kitchens for meals consumed elsewhere.<\/p>\n

Spending on Off-Premises Dining<\/h3>\n

Americans\u2019 takeout spending<\/strong> reflects this importance. On average, consumers spend about $88.50 per month on food ordered for takeout or delivery<\/strong> (in addition to what they spend dining out). This figure comes from the US Foods 2024 survey and underscores that a substantial chunk of food budgets is devoted to off-premise meals. While it\u2019s roughly half of what people spend dining out, it\u2019s still significant. Many families treat takeout as a weekly staple \u2013 whether it\u2019s a Friday pizza night or grabbing weekday lunches.<\/p>\n

When Americans order out, pickup (\u201ctakeout\u201d) reigns over delivery<\/strong> in terms of preference. About 65% of consumers say they opt to pick up takeout orders themselves, versus 35% who primarily use delivery<\/strong>. This might be surprising given the explosion of delivery apps, but it makes sense: takeout often avoids delivery fees and can be quicker for those who have a restaurant nearby. DoorDash\u2019s data similarly indicated that a notable share of people have no qualms making two or even three separate food pickup orders in a single day if cravings strike.<\/p>\n

Still, food delivery is hardly declining \u2013 it continues to grow year over year. According to DoorDash, 1 in 5 consumers reported ordering restaurant delivery more often in 2025 than they did the year before<\/strong>. And the National Restaurant Association finds that off-premises sales are contributing more to restaurants\u2019 business: half of restaurant operators say that takeout and delivery make up a larger proportion of their total sales now (as of 2024 data) than before the pandemic in 2019<\/strong>. Only about 20% of restaurants say off-premise is a smaller share than it was pre-pandemic. In response, many restaurants have adapted their operations, adding things like dedicated takeout counters, parking for curbside pickup, and more efficient packaging. Over a third of restaurants have reconfigured their layouts or lots to better accommodate takeout orders.<\/p>\n

Where are all these takeout orders coming from? The most popular cuisines for takeout and delivery<\/strong> tend to mirror what people go out for, with some differences. Fast food tops the list: about 63% of Americans order fast-food cuisine for takeout\/delivery<\/strong>, making it the #1 segment for off-premise dining. This likely includes not just burgers and fries, but also quick-serve pizza, chicken, etc. Fast-casual restaurants (47%) and casual dining restaurants (34%)<\/strong> are the next most common sources of takeout orders. Interestingly, \u201ctrendy\u201d formats like ghost kitchens<\/strong> (restaurants with no dine-in space, only delivery) and food trucks<\/strong> are now each used by about 11% of consumers for to-go food. These emerging options have a small but growing foothold. The data confirms that Americans\u2019 appetite for convenience spans from drive-thru staples to full-service restaurant meals packed to-go.<\/p>\n

(source<\/a>)(source<\/a>)(source<\/a>)<\/p>\n

Third-Party Apps Drive the Delivery Boom<\/h3>\n

A major factor in the takeout boom is the proliferation of third-party delivery apps<\/strong> (DoorDash, Uber Eats, Grubhub, etc.) and restaurant online ordering platforms. These digital tools have made discovering new eateries and getting food delivered as easy as tapping a screen. Most consumers now regularly use third-party apps for their food orders<\/strong>. A DoorDash-commissioned survey in 2024 found that 86% of diners use third-party delivery apps at least twice a month<\/strong>, and nearly half of consumers place repeat orders from their favorite restaurants on apps at least weekly. In addition, 51% of consumers say that third-party apps are their preferred method for ordering delivery<\/strong> (as opposed to calling the restaurant directly). This tallies with the National Restaurant Association\u2019s findings that roughly 59% of delivery customers had used a third-party delivery app in the last 6 months<\/strong>, including a striking 70% of Gen Z and a hefty 57% of Millennials.<\/p>\n

These apps have become ingrained in how younger generations get food. Older adults use them less (only ~29% of Boomers tried one in the same period), but overall usage is still trending up across the board. Restaurants themselves have embraced third-party platforms en masse despite the commission fees \u2013 about 70% of restaurant operators say they rely exclusively on third-party services for delivery<\/strong> rather than managing their own drivers. The convenience and customer reach of these apps have outweighed concerns, though some larger chains have built hybrid models.<\/p>\n

(source<\/a>)(source<\/a>)
\n\t\n\t

\n\t\t
\nThird-party apps dominate food delivery \u2013 59% of Americans who got delivery in the past 6 months used an app like DoorDash or Uber Eats to do so. Even restaurants have leaned in: 70% rely solely on third-party services for delivery orders.<\/p>\n

(source<\/a>)(source<\/a>)
\n<\/div>\n\t<\/div>\n\n\t\n

Social Media Influences Food Choices<\/h3>\n

With so many options on these apps, what drives consumers\u2019 choices for delivery? Traditional factors still matter: menu selection, prices, and familiar recommendations top the list for all age groups. But social media is now an influential driver<\/strong>, especially for younger diners. Viral food trends spread on TikTok or Instagram can directly translate into orders.<\/p>\n

According to DoorDash, a whopping 74% of Gen Z and 69% of Millennials have ordered a restaurant item after seeing it go viral on social media<\/strong>. (Whether it\u2019s the latest fast-food mashup or a colorful drink sensation, the hype online converts to real sales.) Gen Z in particular looks for \u201csocial proof\u201d \u2013 they are far more likely than Boomers to consider food photos, social media posts, and influencer reviews when choosing a new restaurant. This means a well-timed viral moment can flood a restaurant with new orders from younger customers. However, satisfying these digital-first customers is key, because not all viral sensations live up to expectations \u2013 only about 40% of those who ordered a hyped item said it met<\/em> or exceeded<\/em> the hype. Still, the power of social media in dining is undeniable in 2025.<\/p>\n

(source<\/a>)(source<\/a>)<\/p>\n

Health-Conscious Trends in Delivery<\/h3>\n

Another noteworthy trend in the delivery space is the shift in what<\/strong> people are ordering, particularly regarding beverages and health-conscious choices. Alcohol delivery has grown<\/strong> substantially: 42% of consumers surveyed by DoorDash said they are ordering alcohol for delivery more often than they did the year prior. But at the same time, many are embracing moderation<\/a>. Fully 80% of people who ordered alcohol for delivery in the past 6 months bought low-alcohol or non-alcoholic beverages<\/strong> \u2013 more than double the rate from a year before. Non-alcoholic beer orders on DoorDash were up 82% year-over-year<\/strong>, and there\u2019s rising interest in \u201czero-proof\u201d cocktails<\/a> and functional drinks.<\/p>\n

Health and wellness trends<\/a> are driving some consumers to seek a bar experience without the buzz (especially during periods like \u201cDry January,\u201d where DoorDash saw orders of hemp-based mocktails and edibles jump in early 2025). On the food side, DoorDash\u2019s report notes that superfoods and sustainable, plant-forward options are particularly popular with Gen Z and Millennials, indicating that younger Americans want even their delivery to align with health goals. These nuances show that delivery isn\u2019t just about greasy indulgence; it\u2019s also adapting to the wellness and lifestyle preferences of modern consumers<\/strong>.<\/p>\n

(source<\/a>)(source<\/a>)<\/p>\n

Sustainability: A New Factor in Dining Decisions<\/h2>\n

Today\u2019s consumers are not only concerned with what they eat but also how that food is sourced and packaged. Sustainability has emerged as a key consideration in dining choices<\/strong> for a large share of Americans, especially younger generations. In 2025, diners are increasingly voting with their wallets for greener practices and are willing to adjust their habits to support sustainable restaurants.<\/p>\n\n\t

\n\t\t
\n\t\t\t
\u201c<\/div>\n\t\t\t\u201cSustainability isn\u2019t a trend \u2014 it\u2019s the new expectation. Today\u2019s diners want to feel good about what\u2019s on their plate and how it got there.\u201d\t\t<\/div>\n\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\"Kirk\n\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tKirk Bachmann<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tPresident and Provost, Escoffier Boulder Campus\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n

Younger Diners Are Leading the Sustainability Shift<\/h3>\n

A recent survey by Toast (a restaurant technology company) reveals that 73% of U.S. diners consider a restaurant\u2019s approach to sustainability an important factor when deciding where to eat<\/strong>. Nearly three-quarters<\/em> of consumers now pay attention to things like local sourcing, waste reduction, and eco-friendly packaging. This is not a niche concern: it\u2019s becoming mainstream. And for the youth, it\u2019s even more critical \u2013 41% of respondents in their 20s said sustainability was \u201cvery important<\/em>\u201d in their restaurant choice<\/strong>. Gen Z and younger Millennials are leading the charge in demanding climate- and environment-conscious options when dining out or ordering in.<\/p>\n

Sustainability a Major Concern for All Ages \u2013 but Younger Groups in Particular<\/h3>\n
\n\n\n\n\n\n\n\n\n\n
Age Group<\/th>\nNot Important<\/th>\nSomewhat Important<\/th>\nVery Important<\/th>\nExtremely Important<\/th>\n<\/tr>\n
20s<\/strong><\/td>\n1%<\/td>\n14%<\/td>\n44%<\/td>\n41%<\/td>\n<\/tr>\n
30s<\/strong><\/td>\n6%<\/td>\n13%<\/td>\n43%<\/td>\n38%<\/td>\n<\/tr>\n
40s<\/strong><\/td>\n8%<\/td>\n16%<\/td>\n41%<\/td>\n35%<\/td>\n<\/tr>\n
50s<\/strong><\/td>\n6%<\/td>\n23%<\/td>\n45%<\/td>\n26%<\/td>\n<\/tr>\n
60s<\/strong><\/td>\n16%<\/td>\n22%<\/td>\n41%<\/td>\n21%<\/td>\n<\/tr>\n
70s+<\/strong><\/td>\n8%<\/td>\n31%<\/td>\n47%<\/td>\n14%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

(source<\/a>)<\/p>\n

What specific eco-friendly practices draw diners in? The top allure seems to be locally sourced ingredients<\/strong>. About 44% of consumers said they are most encouraged to visit a restaurant if it prioritizes local sourcing of its food<\/strong>. The farm-to-table movement<\/a>, it appears, has considerable pull. Diners feel better knowing their meal\u2019s ingredients didn\u2019t travel thousands of miles and that they\u2019re supporting local producers. Other sustainable actions like visible recycling\/composting programs, use of biodegradable packaging, and efforts to reduce food waste<\/a> also resonate with consumers (though the survey indicates menu sourcing is the biggest hook).<\/p>\n

Crucially, people aren\u2019t just giving lip service to sustainability \u2013 they\u2019re willing to pay<\/strong> for it. According to the Toast survey, 72% of diners say they would pay more at a restaurant that prioritizes sustainability<\/strong>. In fact, 18% said they\u2019d tolerate a 6\u201310% price increase<\/strong> on their meal if they know it\u2019s supporting sustainable practices. Younger diners are especially amenable: over 86% of those in their 20s were willing to pay a premium for eco-friendly dining options.<\/p>\n

This willingness suggests that restaurants investing in things like organic produce, renewable energy, or compostable takeout containers might earn customer loyalty and even be able to charge slightly higher prices to offset those costs. Of course, there\u2019s a limit \u2013 the same research notes that for 39% of consumers, the biggest barrier to choosing more sustainable dining options is the higher cost<\/strong> involved. People want to be green, but not everyone can afford to spend significantly extra, so price sensitivity still factors in.<\/p>\n

What Makes a Restaurant Feel \u2018Sustainable\u2019 to Consumers<\/h3>\n

An interesting facet is how consumers want to learn about a restaurant\u2019s sustainability efforts<\/strong>. The majority (about 44%<\/strong>) prefer to see information on the menu<\/strong> itself highlighting eco-friendly practices. This could be notes about locally sourced items, icons for sustainable or carbon-friendly dishes, or blurbs about kitchen practices. Others respond to in-store signage or the restaurant\u2019s website and social media. Notably, 40% of diners said they\u2019d be more likely to engage with a restaurant\u2019s sustainability programs if there was a reward for it via a loyalty program<\/a><\/strong>. For instance, a restaurant could offer loyalty points for bringing your own reusable cup, or a discount for opting out of single-use cutlery in your takeout order. Such incentives can both educate and motivate customers to participate in sustainability on the consumer side.<\/p>\n

(source<\/a>)<\/p>\n

For restaurants, the takeaway is that sustainability matters to consumers in tangible ways<\/strong>. Many diners actively seek out businesses that align with their environmental values. This trend is likely to grow as issues like climate change and plastic waste remain in the public eye. The National Restaurant Association\u2019s 2025 forecast echoes this, noting that environmentally sustainable menus and operations are a rising trend and can be a differentiator for attracting guests. From eliminating plastic straws to sourcing solar power, the industry is experimenting with how to meet this demand. And as the data shows, efforts here can pay off in customer goodwill and even higher sales from those willing to spend a bit more for a greener experience.<\/p>\n

(source<\/a>)<\/p>\n

The Impact of AI and Personalization on Dining<\/h2>\n

Artificial intelligence has begun to make inroads into the dining world \u2013 sometimes behind the scenes in restaurant operations, and increasingly in customer-facing ways like personalized recommendations. How comfortable are consumers with AI in their food experience? It turns out many Americans are open to algorithm-driven dining suggestions, but they\u2019re more hesitant about robots actually making their food<\/strong>.<\/p>\n

Consumers Want Help Deciding \u2014 Not Cooking<\/h3>\n

Recent survey data indicate that just over half of consumers are now amenable to AI in a recommendation role. About 52% of U.S. diners say they are comfortable with restaurants or delivery apps using AI to provide personalized food recommendations based on their past orders<\/strong>. In other words, a majority wouldn\u2019t mind if an app suggests meals they might like, or if an AI system at a restaurant remembers their preferences to tailor specials for them.<\/p>\n

In the DoorDash 2025 Trends report, Millennials were the most enthusiastic about this concept (around 60% of Millennials are comfortable with AI recommendations), while Gen Z and Gen X hovered around the Forty- to Fifty-percent range, and Boomers were the least comfortable (only 34\u201340% in favor). This generational gradient is typical for new tech: younger people adopt earlier, older folks are more skeptical. But that a majority overall is on board shows AI-powered suggestions are on their way to mainstream acceptance.<\/p>\n

(source<\/a>)(source<\/a>)<\/p>\n

Not All Generations Open to AI-Generated Recommendations<\/h3>\n
\n\n\n\n\n\n\n\n
Generation<\/th>\nAre you comfortable with AI-generated restaurant recommendations?<\/th>\n<\/tr>\n
Millennials<\/strong><\/td>\n60%<\/td>\n<\/tr>\n
Gen X<\/strong><\/td>\n51%<\/td>\n<\/tr>\n
Gen Z<\/strong><\/td>\n44%<\/td>\n<\/tr>\n
Baby Boomers<\/strong><\/td>\n40%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

(source<\/a>)<\/p>\n

A practical example of AI recommendations might be an app like DoorDash analyzing your ordering history and saying, \u201cYou loved that Pad Thai from Restaurant X \u2013 would you like to try the Drunken Noodles from a similar Thai restaurant nearby?\u201d Or a restaurant\u2019s online ordering system might dynamically highlight dishes based on what it knows about you (for instance, if you\u2019re vegetarian, or you always get dessert). Given the overwhelming amount of choice in food apps, such personalization could actually solve the \u201cwhat\u2019s for dinner?\u201d dilemma for some. And it aligns with how streaming services or e-commerce already recommend content\/products \u2013 consumers are getting used to AI suggestions in daily life.<\/p>\n

However, when it comes to AI in the kitchen<\/strong>, diners are far more cautious. Only 15% of consumers say they would fully trust<\/em> AI-powered tools (like robotic chefs or automated cooking systems) to prepare their restaurant meals<\/strong>. The vast majority still want a human touch behind the stove. People cite concerns about food prepared by robots, ranging from privacy and data use (32%) to a loss of human interaction in the experience (23%) to potential tech glitches affecting their food (17%)<\/strong>. Cooking has a personal, emotional element for many, and diners value knowing there\u2019s a skilled chef (a person) crafting their meal.<\/p>\n

There\u2019s also perhaps an issue of accountability and trust \u2013 if something goes wrong, you can talk to a human chef or manager, but a robot provides no reassurance. It\u2019s telling that men are about twice as likely as women to trust a robotic cook<\/strong> with their food, but even among men the trust is relatively low. So while we\u2019ve seen some automated kitchens and robot baristas emerge, consumers aren\u2019t broadly ready to embrace a full robot-run restaurant just yet.<\/p>\n

(source<\/a>)(source<\/a>)
\n\t\n\t

\n\t\t
\nMore than half of consumers are open to AI-driven food recommendations, but only 15% say they\u2019d trust a robot chef to cook their meal.<\/p>\n

(source<\/a>)(source<\/a>)
\n<\/div>\n\t<\/div>\n\n\t\n

Trust in AI Is Growing, But Not Universal<\/h3>\n

In the near term, the sweet spot for AI in dining seems to be enhancing convenience and personalization without replacing hospitality<\/strong>. For instance, AI chatbots for restaurant customer service can handle simple inquiries or reservations, freeing up staff. AI can also optimize operations behind the scenes (predicting how much prep is needed, reducing wait times, etc.) in ways customers don\u2019t directly see but do benefit from. As mentioned, AI-driven loyalty programs or menu suggestions can make life easier for indecisive customers. The key, experts say, is that any AI integration complements rather than replaces human service<\/strong>. Transparency is also important: restaurants using AI to collect customer data should communicate what they\u2019re doing and allow opt-outs, to maintain trust.<\/p>\n

(source<\/a>)<\/p>\n

Looking ahead, we can expect AI to gradually become a normal part of the restaurant experience \u2013 much like online ordering or touch-screen kiosks did \u2013 but it will likely augment human chefs and servers, not eliminate them. Consumers still overwhelmingly cherish the human element of dining, whether it\u2019s chatting with a server or knowing a chef put care into their dish. As one industry headline<\/a> succinctly put it, \u201cConsumers trust AI for food recommendations but don’t want robots preparing it<\/strong>\u201d. That captures the current sentiment: use AI to inspire my next meal, perhaps, but leave the cooking and hospitality to the people for now.<\/p>\n

(source<\/a>)<\/p>\n\n\t

\n\t\t
\n\t\t\t
\u201c<\/div>\n\t\t\t\u201cTechnology can make food more accessible \u2014 but it can\u2019t replace hospitality. The future of dining isn\u2019t AI or humans. It\u2019s AI and humans, working together.\u201d\t\t<\/div>\n\t\t
\n\t\t\t\t\t\t\t
\n\t\t\t\t\t\"Kirk\n\t\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t\t\tKirk Bachmann<\/strong>\n\t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\tPresident and Provost, Escoffier Boulder Campus\t\t\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t<\/div>\n\n\t\n

Looking Ahead: Balancing Convenience, Experience, and Innovation<\/h2>\n

The picture of American dining in 2025 is one of balance<\/strong> between old and new, home and away, convenience and experience. On one hand, Americans have never spent more on eating out, and they are flocking back to restaurants for the ambience, social connection, and enjoyment that only an in-person dining experience can provide. On the other hand, the habits formed in recent years \u2013 frequent takeout, app-based delivery, and now considerations like sustainability \u2013 have become an ingrained part of how we eat. Food-away-from-home now commands the majority of our food dollars<\/strong>, a trend that looks likely to continue. But consumers also expect more from those dollars: they want value, they want an enjoyable time, and increasingly they want their values (health, environmental, technological, etc.) reflected in their dining choices.<\/p>\n

(source<\/a>)<\/p>\n

For industry watchers and food enthusiasts, several key takeaways emerge from the latest trends:<\/p>\n