Since COVID, there has been a lot of new product development to adapt to the still-evolving off-premise dining trend.

The National Restaurant Association’s 2025 Off-Premises Restaurant Trends report suggests 75% of all restaurant traffic now happens off-premises, with almost three out of four restaurant orders now being taken to go.

More alarmingly for foodservice operators, there’s a trend toward skipping out on even opting for takeout. More people are bringing their lunches to work, and restaurants are selling fewer lunches than they did in 2020.

Nationwide, the number of lunches bought from restaurants and other establishments fell 3% in 2024 from the year before, to 19.5 billion — fewer than were purchased even in 2020—the height of the pandemic, according to Circana consumer research. Purchases of food from grocery and other stores that shoppers intend to eat at home or bring to work for lunch climbed 1%.

According to the National Restaurant Association study, 90% of consumer said they would order a greater variety of items if the food maintained on-premises quality during delivery. More than half said they would pay more for premium packaging that guaranteed quality during transport.

“It’s increasingly about offering proteins that travel well,” said Kevin Lindgren, director of Golden Meat Co., a subsidiary of New York-based foodservice supplier Baldor Specialty Foods. “We’re seeing strong demand for items like burgers, sandwiches, chicken wings, pastas and salads. Operators are thinking beyond in-house dining, focusing on items that can be easily cooked, packaged and reheated, without compromising quality.”

Consumers continue to show strong demand for meat and poultry, with consumption steadily increasing, Lindgren said. “There is simply no substitute for the flavor, texture and protein content these products provide. They remain essential components of menus across all segments due to their versatility and consumer appeal.”

Value-added proteins trending with Baldor’s customers include pre-portioned, nontraditional center-of-the-plate steaks such as hanger steaks and flat irons, Lindgren said. “These cuts offer robust, beefy flavor at a significantly lower price point compared to more traditional options like ribeye, strip or tenderloin. As beef and overall protein prices rise, customers are increasingly drawn to these flavorful, affordable alternatives. The pre-portioned demand is a direct result of labor shortages and margin pressures in kitchens.”

Seaboard Foods’ Prairie Fresh-brand offers foodservice operators pre-seasoned options like pork shoulder and ground pork/sausage to help streamline back-of-house prep while delivering the quality and customization diners expect, said Monica Camarin, Prairie Fresh senior brand manager. “As consumer interest in protein variety and comfort-forward dishes grow, pork offers operators a cost-effective, flexible solution that fits seamlessly across all menu types.”

Promotional considerations

Consumers expect a dine-in level of quality eating experience in their takeout meals, but financial value remains top of mind as well.

According to the National Restaurant Association study, more than 80% of consumers said they take advantage of deals such “buy one, get one” offers, combo meals or real-time specials. Loyalty programs can drive sales too, with 65% of drive-through patrons and more than 60% of takeout and delivery users saying membership affects where they order food.

“We’re seeing chefs creatively use LTOs to balance cost and appeal,” Lindgren said. “For example, they might offer a more economical option like a pork chop Monday through Thursday, and reserve premium items like a prime porterhouse or tomahawk steak for two on the weekend. This strategy allows for menu flexibility and innovation without the commitment of permanent menu changes, helping drive excitement and sales.”

www.provisoneronline.com   |  JUNE 2025