Consumer dining habits have dramatically changed in recent years, with more people choosing takeout and delivery over traditional sit-down dining experiences. Convenience and busy lifestyles continue to make carryout and delivery an important part of people’s lives – and winners in the restaurant industry are paying attention. 

I worked in restaurant management and operations for nearly 40 years, serving several well-known restaurant and hospitality brands in the United States. Today, with an even broader view as a specialist in hospitality industry talent recruiting, I view this transformational shift as the carryout revolution. Is your restaurant ready? 

Meet the new leading U.S. dining model 

My wife and I have talked about how much more takeout we order compared to a few years ago. We used to go to a restaurant a couple of times a week, enjoy the atmosphere, and just hang out over dinner. But now, convenience wins almost every time. A few taps on DoorDash or a quick pickup on the drive home and our evening meal is on the way. We’re far from alone in our dining habits…

According to the National Restaurant Association, off-premises restaurant traffic is now the dominant dining model. Nearly 75% of restaurant traffic now occurs off-premises, with 47% of U.S. adults picking up takeout weekly and 37% ordering delivery weekly. 

A mainstream revenue opportunity for today’s restaurants 

While the carryout revolution gained overnight traction during the COVID-19 pandemic, food carryout and delivery have clearly become a mainstream part of the dining experience rather than a niche or pandemic-era behavior. 

“Off-premises dining has become a key revenue driver and an essential way to engage consumers,” said Dr. Chad Moutray, chief economist at the National Restaurant Association. “It now accounts for a larger share of sales for 58% of limited-service and 41% of full-service operators compared with 2019 – providing a critical path to restaurant resilience and growth despite ongoing economic pressures.” 

For restaurant owners, this transformation presents an opportunity to reshape their business model to better match what consumers are looking for today. Instead of dedicating the majority of their space to a dining room, more and more restaurants are shifting their model and floor design to operate around carryout services. 

Ghost kitchens are feeding the revolution with lean, tech-driven operations 

As rents, food costs, and operating expenses continue to rise, some restaurant owners are opening up ghost kitchens to maximize profits. A ghost kitchen is a restaurant that exists solely to prepare food for delivery and carryout. There’s no dining room, no servers, and no tables; just a kitchen focused on getting meals out the door and into customers’ hands as quickly as possible. 

Orders typically come through delivery services like DoorDash and Uber Eats, allowing restaurants to serve customers without the expenses of a traditional storefront and customer-facing operations. For entrepreneurs and established restaurant brands looking to adapt to changing customer preferences, ghost kitchens can be a lower-cost solution to meet the growing demand for carryout and delivery.  

Food for thought: Ways to elevate your restaurant’s carryout services 

Are you thinking about ways to make your restaurant more carryout-friendly? Here are some proven features and amenities to consider prioritizing:   

• Larger pickup areas   

• Mobile order shelves for grab-and-go, where customers can pick up prepaid orders   

• Dual drive-thru lanes   

• Streamlined kitchens  

• More carryout parking spaces  

• More mobile-friendly websites, with the ability to order online for pickup and delivery  

Get key insights from a hospitality expert and industry recruiter 

If you’re considering ways to reshape the dining experience at your restaurant or would like to know how other restaurants are finding success in 2026, I welcome a conversation. I also welcome the opportunity to help you find the right managers and leaders to help your business capitalize on this dominant shift in hospitality. 

Restaurants may look and operate differently than they did a few years ago, but the need for passionate people who inspire teams and deliver outstanding guest experiences isn’t going anywhere. Accuracy and speed are essential, but at the end of the day, customers go (and stay) where they feel valued. 

Connect with me today. I’m Fred Lutz, Senior Recruiting Partner with Goodwin Recruiting. We are the U.S. leader in hospitality industry recruiting.