Evaluating On-Premise Trends Halfway Through 2025

This article first appeared in Bar & Restaurant News. 

As recently as three years ago, on-premise dining trends were reflective of consumers who were still considerably cautious about dining amidst dozens of other customers. And while on-premise dining is picking up again, the drivers behind it look different from what they did pre-pandemic.

According to Joe Hannon, general manager, inventory & sales at Restaurant365, which just released its Midyear State of the Restaurant Industry report, guests are looking for an experience, and that’s pushing restaurants to double down on in-house services where they can control more of the experience and, frankly, the margins.

“Off-premise channels are still important, but with rising fees and delivery costs, many operators are refocusing their energy on what they can do in-house,” Hannon says. “What’s driving this shift is a mix of guest expectations and operational realities. People want connection, operators want consistency, and on-premise dining, when done right, delivers both.”

As Hannon explains, the pandemic reset expectations both for guests and operators. On-premise dining today looks very different from what it did just five years ago. Operators are being smarter and more intentional with labor, menu design, and table turns.

“Technology also is playing a bigger role, from QR code menus to integrated POS and inventory systems that help staff move faster and managers make better decisions in real time. At the same time, we’ve seen a clear shift in how restaurants define success,” Hannon says. “It’s no longer just about filling seats; it’s about margin protection and operational efficiency.”

Read more at Bar & Restaurant News.