Takeout Is Now the Centerpiece of Family Dinner: A 30-Year Evolution from the Grocerant Guru®

 

There was a time when family dinner meant a home-cooked meal around a kitchen table—pot roast, mashed potatoes, and maybe a Jell-O mold for dessert. In the 1960s and 70s, frozen TV dinners marked the first shift from scratch cooking to convenience. By the 1980s and 90s, drive-thru culture made fast food a fixture in the family dinner rotation. But by the early 2000s, restaurant dining became aspirational—eating out replaced cooking as the center of social connection.

Then came 2008’s recession, which sparked the first big reset. Families started tightening budgets, rediscovering home meals—but not from scratch. Prepared foods from grocery stores and club formats surged. Fast forward to 2020: the COVID-19 pandemic fast-tracked everything. Overnight, dining rooms closed, apps exploded, ghost kitchens were born, and takeout became not just a habit—but a lifestyle according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Today, in 2025, we’ve entered a new era—where takeout is the family dinner table.

 

Fresh 2024–2025 Food Facts: The Family Meal Redefined

·       74.3% of weekday dinners are now consumed at home—but not cooked at home (NPD/CREST, May 2025).

·       72% of Gen Z and Millennials regularly buy dinner from a restaurant or C-store and eat it at home (Technomic, Q2 2025).

·       Takeout meals from grocery delis, C-stores, and QSRs grew 21.5% year-over-year in Q1 2025 (IRI, FMI).

·       Heat-N-Eat and Ready-2-Eat meals now account for over $52 billion annually in U.S. consumer spending (NielsenIQ, 2025).

·       70% of consumers say they’re more likely to order takeout if the packaging supports reheating or portability (IFMA Packaging Insights, 2024).

“Convenience once meant drive-thru—today, it means frictionless access, tech integration, and food that feels fresh-made and globally flavorful. That’s the grocerant difference,” says Steven Johnson, Grocerant Guru® at Foodservice Solutions®.

 

From Dining Room to Living Room: The 65-Inch HDTV Syndrome

Johnson calls this phenomenon the “65-Inch HDTV Syndrome.” Consumers want food that fits their lifestyle—meals that are flavorful, fast, and function as social glue for families gathered around screens instead of tables.

“Whether it’s takeout Thai curry from a convenience store, sushi from a Kroger deli, or a customizable bowl from Chipotle, consumers now expect food to be restaurant-quality, health-conscious, portable, and perfectly plated for Instagram or Netflix nights,” Johnson explains.

 

From Sunday Roasts to Streaming Suppers: The 3-Stage Shift

Let’s look at how family dinner has transformed:

Era	Meal Behavior	Key Driver
1960s–1980s	Home-cooked from scratch	Tradition & gender norms
1990s–2010s	Dining out as an experience	Economic expansion, dual incomes
2020–2025	Takeout as the primary meal source	Tech, time scarcity, value alignment

What used to be a “special treat” is now daily routine. Today’s consumers are looking for dinner without the labor, decisions without the stress, and meals that match their values—health, budget, sustainability, and taste.

 

Takeout Isn’t Just a Trend—It’s a Transformation

·       Average spend per restaurant meal: $18.32

·       Average spend for a grocery-prepared or C-store meal: $12.40

·       78% of families with kids under 14 say they’re replacing restaurant visits with takeout from retail or QSRs

·       31% of consumers say they’re reducing restaurant spending by substituting with grocerant meals (IRI, 2025)

And while fast casual once ruled the lunch crowd, it’s now losing ground:

·       Fast food is preferred over fast casual for lunch by 38% to 29% (AlixPartners, 2025)

·       Speed, price, and portability are driving consumer decisions—not ambiance or dine-in design

 

The Grocerant Guru’s Five Must-Know Takeout Trends for 2025

1.       “Family Bundles Are the New Value Meals”
Mix-and-match meal solutions are the new way to feed the whole house without breaking the bank.

2.       “Visual Flavor Is Digital Flavor”
If it doesn’t pop in the app or look good in a clamshell, it won’t sell. Consumers eat with their eyes—especially online.

3.       “Dinner Decisions Happen at 4 PM”
64% of consumers still don’t know what’s for dinner at 4 PM. Real-time deals, app alerts, and predictive bundles close the gap.

4.       “Comfort + Culture = Craveable”
Tikka wraps, elote mac & cheese, Korean BBQ flatbreads—familiar forms with global flavors are the fastest-growing SKUs.

5.       “Tech Makes Takeout Seamless”
Voice ordering, AI menu personalization, digital-only coupons, and loyalty subscriptions turn casual buyers into repeat diners.

 

From Grocery Deli to Center Stage: Takeout’s Time Has Come

From Blue Apron’s stumble to the rise of grocerant-ready meals in Walmart, Aldi, and Circle K, the path forward is clear: Consumers want fully prepared food that is easy, fast, and sharable—without needing to cook or clean.

The future of family meals is not about cooking—it’s about curation.

Ready to Be the Brand That’s on the Table?

Since 1991, Foodservice Solutions® has helped food brands, C-stores, restaurant chains, and grocery delis evolve from operators to meal solution providers.

If your brand still looks like it’s serving 2010-style experiences, it’s time to rethink, retool, and re-engage.

Call: 253-759-7869
Email: Steve@FoodserviceSolutions.us
Visit: www.FoodserviceSolutions.us

 

Takeout is no longer the side dish.
It’s the centerpiece of the American dinner table.
The only question is—will your brand be there?

Is it Time for you

to Build a Larger 

Share of Stomach

2025 Foodservice Outlook: Why "Looking Outside the Box" Is Now a Business Imperative

 

While regular readers of this blog already know that Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® has been championing the grocerant niche since 1991, the momentum we’re seeing today is unprecedented. Back then, he was helping legacy brands build non-traditional business alliances, testing fresh formats, and experimenting with mix-and-match meal solutions. Today, that same disruptive spirit is reshaping how and where consumers get their meals—and if your brand isn’t looking outside the box, it might already be trapped inside yesterday.

Is Your Brand Generating New Electricity? Let’s get to the heart of the matter:

What’s your brand’s “new electricity”?

 

If your brand still relies on traditional dine-in, heavy overhead, or menu items that aren’t portable, customizable, or tech-enabled, it’s time for a Grocerant ScoreCard, a Program Assessment, or at the very least—fresh outside eyes.

Today’s new electricity isn’t just about new food items. It’s about platforms, partnerships, and distribution models that bring relevant, consumer-centric value.

 

2024–2025 Food Facts: Consumer Behavior Is Moving Fast

Here are some hard truths from recent industry reports and Foodservice Solutions® proprietary tracking:

68.4% of all restaurant orders in 2024 were consumed off-premise. (NPD/CREST)

72% of Gen Z and Millennials say they prefer ordering meals from apps versus in-store.

Fresh-Ready and Heat-N-Eat sales grew 18% year-over-year across C-stores, grocery deli, and retail prepared meals.

Convenience is the #1 driver of food purchase decisions for the sixth year in a row.

Digital touchpoints drive 38–52% of total QSR and fast casual sales, depending on brand maturity.

What’s changed? Consumers trust technology. They value portability, transparency, time savings, and flavor-forward food that aligns with their values—whether that’s health, sustainability, or budget.

 

New Electricity: It's More Than Food, It’s an Ecosystem

 

In my mind’s eye, the "new electricity" must fuel top-line sales and bottom-line profits while being efficient, scalable, and hyper-relevant to today’s consumer lifestyles.

That includes:

Fresh, convenient food (Ready-2-Eat, Heat-N-Eat)

Autonomous delivery systems (like drone drop or robotic sidewalk delivery)

Urban micro-farming partnerships (hyper-local seafood and produce)

Digital hand-held marketing and AI-enhanced personalization

Cashless, cashier-less retail environments (ex: Amazon Go, Circle K autonomous pods)

Smart packaging that supports traceability, reheating, and branding

Better-for-you food positioning using familiar formats (chicken bowls, veggie tacos, global sauces)

Just like Costco’s $1.50 hot dog combo still drives foot traffic or Panera’s coffee subscription created new daily rituals, every brand needs a magnet product or platform that’s both relevant and revenue-generating.

 

It’s Time for New Strategic Alliances

Think of it this way: You’re no longer just in the foodservice business. You’re in the food accessibility business. And in 2025, accessibility is about convenience, consistency, customization, and community.

Does your brand have a third-party ghost kitchen partner?
Do you offer bundled meals via grocery partners like Kroger Boost or Amazon Fresh?
Are you building your brand into new daily rituals via technology, subscriptions, or meal planning tools?

The future of food retailing is blended. Restaurants, C-stores, grocery delis, third-party aggregators, and non-traditional channels are all playing on the same field. Brands that thrive will be those that collaborate across sectors—not compete in silos.

 

Five Forward-Looking Insights from the Grocerant Guru® for 2025 and Beyond

Here are five critical insights for those looking to grow through the grocerant niche:

“Portability is Profitability”

Products that travel well, reheat easily, and are visually appealing on a screen win in digital-first marketplaces. This includes bowls, handhelds, and bundled meal solutions with beverages and sides.

“AI Is the New Assistant Manager”

Whether it’s smart inventory tools, dynamic menu pricing, or personalized marketing prompts, AI will become essential at the unit level—not just the corporate office.

“Touchless Is Timeless”

The pandemic normalized it, and now it's a standard. From autonomous stores to voice-activated ordering, convenience without contact will become a competitive requirement.

“Meal Component Bundling Drives Daypart Expansion”

Think beyond lunch and dinner. Smart bundling (entrée + beverage + snack) lets you tap into afternoon slump, breakfast-on-the-go, and late-night cravings with minimal menu investment.

“Familiar Flavors Will Globalize”

Rather than launching unfamiliar dishes, winning grocerants will apply global spice profiles and sauces to familiar formats (like quesadillas, wings, meatballs, noodles). Think Korean BBQ wings or Tikka tacos.

 

Success Does Leave Clues—Are You Reading Them?

At Foodservice Solutions®, we’ve spent over three decades helping brands evolve from good to great by embracing the grocerant mindset: blending quality, convenience, technology, and customer understanding.

If your brand looks more like 2005 than 2025, it’s time for a change.

Let us help you identify, quantify, and qualify new customer-facing food opportunities.

Call: 253-759-7869
Email: Steve@FoodserviceSolutions.us
Visit: www.FoodserviceSolutions.us

 

Your customers have evolved. Has your brand?

Is Your Restaurant the Next Kodak? Why Relevance, Not Nostalgia, Drives Restaurant Success in 2025

 

In 2025, foodservice success is no longer about being the best, it’s about being the most relevant. If your restaurant, deli, or convenience food operation still clings to “what’s always worked,” you may already be on the path Kodak took in the 2000s—remembered, but irrelevant according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®

Consumers have moved on. They demand flavor-forward meals, mobile-first access, bundled meal components, portability, and price transparency—and they want it all without friction. Yet far too many restaurant operators are still playing by rules from 1995, not 2025.

 

Kodak, Blockbuster, and Howard Johnson’s: The Nostalgia Trap

Let’s go back. Kodak owned 90% of the film market in the 1970s. They invented the first digital camera in 1975—and buried it. Why? Because they feared it would undercut their film business.

Sound familiar?

Blockbuster had opportunities to buy Netflix in 2000. They passed, insisting that people liked the in-store experience. Blockbuster filed for bankruptcy in 2010.

Howard Johnson’s once had over 1,000 restaurants nationwide, the largest restaurant chain in America during the 1960s. They rejected breakfast innovations, franchised inconsistently, and ignored convenience trends. Today, only one HoJo’s remains.

Being right about yesterday doesn’t protect you from being irrelevant today.

 

2025 Consumer Realities: What’s Changed (and What Hasn’t)

According to proprietary research from Foodservice Solutions®, led by the Grocerant Guru®, here’s what defines the winning restaurant model in 2025:

·       84% of consumers choose convenience over brand loyalty.

·       69% of meals are purchased as Ready-2-Eat or Heat-N-Eat.

·       Portability is ranked as the #1 packaging concern for Gen Z and Millennials.

·       Mobile ordering makes up 44% of all QSR sales and rising.

·       Meal bundling (entrée + side + beverage) increases ticket averages by 27%.

 

Outdated Mindsets That Will Sink Your Brand (With Historical Proof)

Let’s break down the common justification’s legacy brands use—and the downfall stories that followed.

“We don’t deliver—our brand isn’t built for it.”

·       Friendly’s, once the cornerstone of family dining, refused delivery and takeout innovation in the 2000s. Bankruptcy followed.

·       Chevys Fresh Mex believed their table experience couldn’t be replicated off-premise. They ignored catering and delivery. Filed Chapter 11.

·       Meanwhile, Wingstop now earns over 60% of its revenue through digital orders and delivery, growing YOY for a decade.

 “We don’t coupon or discount—we protect our premium image.”

·       Bennigan’s, Ponderosa, and Mr. Pita stayed premium-priced while consumers tightened budgets post-2008 and again post-2020. All filed for bankruptcy.

·       In contrast, Domino’s built loyalty through value-driven digital coupons, boosting its market cap from $3B (2010) to over $18B (2024).

“We don’t advertise on Google or Facebook.”

·       Marie Callender’s and Sweet Tomatoes relied on radio and in-store signage well into the 2010s, ignoring online engagement. Both closed locations nationwide.

·       Raising Cane’s and Dutch Bros exploded by investing heavily in local social media, TikTok virality, and digital-first community building.

“We don’t open for breakfast or operate outside dinner hours.”

·       Steak and Ale failed to capitalize on the growth of breakfast fast casual, ceding that market to McDonald’s, Chick-fil-A, and Panera.

·       Now, Taco Bell, Wendy’s, and even C-stores like Casey’s and Wawa are generating massive breakfast traffic through mobile pre-orders and daypart promotions.

“Our chefs eyeball ingredients—we don’t measure.”

·       Old Country Buffet thrived on unmeasured “comfort food,” but suffered from inconsistent cost control and food waste—now gone.

·       Meanwhile, MOD Pizza and Sweetgreen use precision portioning to control food cost and improve unit economics.

 

Grocerant Guru® Insights: Relevance Requires Realignment

According to Steven Johnson:

“Success in 2025 means understanding that the consumer is the brand. Your job is to fit into their life, not force them into your old systems.”

Here are 3 critical changes restaurants must make to stay alive:

 

1. Portability is the New Plate Presentation

Consumers eat in cars, offices, and on couches. They don’t need your plating, they need:

·       Sustainable, stackable, reheatable packaging.

·       Mix-and-match bundles that travel well and stay hot.

·       Brands like Tender Greens and Colectivo Coffee are leaning into bento-box packaging that’s both beautiful and functional.

 

2. Mobile is the Menu

Don’t just digitize your menu—rethink how it works:

·       Use A/B testing on app interfaces.

·       Showcase high-margin items with clickable meal components.

·       Integrate order history + upsell prompts like Starbucks and Chick-fil-A.

Johnson says, “Every screen scroll is a chance to sell again. Are you selling or just showing?”

 

3. Measure What Matters: Value, Not Volume

Legacy chains focused on unit growth. Today, the focus must be on:

·       Customer frequency

·       Basket size via bundled meals

·       Touchpoints that matter: SMS, app alerts, loyalty prompts

Brands like Little Caesars have grown by bundling pizza, wings, and soda in app only promotions that drive immediate incremental sales.

 

Think About This: Are You Protecting Your Brand or Preserving a Myth?

A legacy brand is not a license to ignore change—it’s an opportunity to lead through it. Ask yourself:

·       Are your menu items optimized for off-premise consumption?

·       Is your brand engaging where consumers spend their time—on mobile, not TV?

·       Are you pricing for profit and perception, not nostalgia?

 

 The Grocerant Guru® Can Help

Want outside eyes to help evolve your brand? Steven Johnson has advised legacy brands, grocerants, C-stores, and fast casual disruptors alike.

Steve@FoodserviceSolutions.us  FoodserviceSolutions.us
Steven Johnson, the Grocerant Guru®, is a nationally recognized industry consultant and thought leader in consumer-facing meal solutions.

Remember: Being dead and correct—like Kodak—is not a strategy. Relevance is.