In 2025, online ordering and delivery are no longer side hustles for restaurants—they’re central pillars of profitability, customer engagement and operational strategy. What began as a convenience has evolved into a full-fledged ecosystem, reshaping how restaurants connect with guests, manage logistics and compete in a crowded digital marketplace.
Whether you’re running a fast-casual concept or overseeing a multi-unit franchise, understanding the latest trends in online ordering and delivery is essential to staying ahead.
From phone orders to predictive platforms
The earliest iterations of food delivery were simple: a phone call, a paper menu and a hope that the order arrived correctly. Today, digital ordering platforms offer real-time tracking, AI-powered upselling and seamless payment integrations. The shift has been dramatic—and profitable.
According to Statista, the global online food delivery market is projected to generate $1.39 trillion in revenue in 2025, with growth expected to reach $2.02 trillion by 2030. In the U.S. alone, the market is forecast to hit $429.9 billion this year, up from $353.3 billion in 2024 (Deliverect).
This isn’t just a pandemic-era spike—it’s a long-term shift in consumer behavior.
The rise of first-party ordering
While third-party platforms like DoorDash and Uber Eats still dominate, many restaurants are reclaiming control through first-party ordering systems. These branded apps and websites allow operators to:
- Avoid steep commission fees (often 15–30%)
- Own customer data for remarketing and loyalty
- Customize the user experience to reflect their brand
A recent article from Teem highlights that rising third-party fees and growing consumer demand for personalization are driving this shift. In fact, 58% of U.S. consumers now prefer ordering directly from a restaurant’s app or website.
AI and personalization: the new norm
Artificial Intelligence is no longer a novelty—it’s a necessity. From dynamic menu recommendations to predictive delivery times, AI is helping restaurants optimize every stage of the ordering journey.
Restaurants using AI-driven upselling tools have reported 15–30% increases in average order value, especially when suggestions are tailored to customer preferences.
Examples include:
- Suggesting a dessert based on past orders
- Recommending combos during peak hours
- Adjusting delivery estimates based on traffic and kitchen load
These features don’t just boost revenue—they enhance the guest experience and build loyalty.
Delivery logistics: faster, smarter, greener
Speed and transparency are now table stakes. Customers expect accurate ETAs, real-time tracking and contactless options. In response, restaurants are investing in:
- Integrated delivery software that syncs with POS systems
- Autonomous vehicles and drones for last-mile delivery
- Eco-friendly packaging and route optimization to reduce carbon footprints
According to EasyRoutes, advanced route optimization and sustainability are among the top six trends shaping food delivery in 2025. With 52% of U.S. consumers calling food delivery “essential” to their lifestyle, efficiency and environmental responsibility are no longer optional.
Ghost kitchens and virtual brands
The delivery boom has also given rise to ghost kitchens—delivery-only operations that reduce overheads and expand reach. While some early models have struggled, hybrid setups and virtual brands are thriving.
Operators can now run multiple concepts from a single kitchen, targeting different demographics and cuisines without the cost of dine-in service. This flexibility allows for rapid testing, seasonal menus and geographic expansion.
What it means for restaurant operators
The evolution of online ordering and delivery presents both challenges and opportunities. To stay competitive, restaurants should:
- Invest in first-party platforms to build direct relationships with customers
- Leverage AI for personalization and operational efficiency
- Streamline delivery logistics with integrated tech and sustainable practices
- Explore virtual brands or ghost kitchens to diversify revenue streams
The key is to treat online ordering not as an add-on, but as a core part of your business model.
Final thoughts
Online ordering and delivery have come a long way—from phone calls and paper menus to predictive algorithms and drone drop-offs. In 2025, they’re not just reshaping how restaurants operate—they’re redefining what it means to serve.
