From dine-in to doorstep: How food chains are adapting to the delivery-first model

The restaurant industry has always been driven by customer preferences, and over the years, I’ve witnessed firsthand how these preferences evolve. There was a time when dining out was the primary way to enjoy restaurant-quality food. Customers would visit, sit down, and immerse themselves not just in the food, but in the atmosphere and service as well. Fast forward to today, and a significant portion of the dining experience is happening at home. The rise of food delivery services has reshaped our operations, and it’s clear that the delivery-first model is no longer just a trend—it’s become a core part of how we engage with our customers.