ONLINE ORDERING CHANNELS
O perators today continue to spread their mar- keting and IT budgets across different ways of reaching consumers, ultimately looking to boost the performance of their owned, first-party channels. Standing up online and off-premises ordering, not to mention investing in self-service technology for on-premises transactions, have be- come a must-have for restaurants of any size and service segment. As the foodservice industry digit- izes more of the business, look for partners focused on optimizing for speed, security, and accuracy, letting operators deliver on their brand promise for food and hospitality, no matter the ordering chan- nel. Off-premises strategies, namely third-party de- livery, exploded in popularity five years ago in response to pandemic-related dining room clos- ures. But what began as an emergency measure has been resilient in the years since, as custom- ers remain willing to pay for the convenience of having meals brought to them and for having even more restaurant choices revealed to them on their ubiquitous personal devices. As delivery is poised to remain a growth engine for limited-service and full-service brands alike, many solutions have emerged to help operators secure a crucial source of revenue.
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Slightly more than half of all surveyed operators offer delivery via third-party platforms
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NOVEMBER 17-19 2025 BARCELONA, SPAIN The leading foodservice event for executives from the top global restaurants and suppliers .
32 %
62 %
38 %
of surveyed operators called providing more conven- ience to dine-in guests a crucial feature for potential investments in front-of-house solutions
of surveyed chain operators track their sales channel mix of orders coming through first-party and third-party platforms
of surveyed operators plan to expand digital-ordering channels in the coming 12 months
Source: Nation’s Restaurant News and Restaurant Business research
38 | FSTEC 2025
FSTEC 2025 | 39
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