Evolving Dining Habits Disrupt Traditional Restaurant Dayparts

Recognizing emerging consumption trends will help restaurants find pockets of oopportunities across dayparts and tailor offerings to fit preferences for portion size, portability and price points, according to research from Circana. 

“Our research showcases how disruptions in traditional mealtimes are creating opportunities for businesses to rethink their strategies,” said David Portalatin, senior vice president and food industry advisor for Circana. “By addressing these shifts, companies can stay relevant and connected to their audiences while tapping into new moments for growth.”

The report, “Emerging Trends: Daypart Disruptions Impacting Consumer Behavior,” reveals t evolving dynamics of daily eating patterns, the rise of snack foods in traditional meals, and the influence of life stages and workplace changes on consumer habits.

Portalatin says it’s important for restaurant operators to be aware of the macro trends in consumer mobility and adapt offerings to fit the changing needs of the consumer. 

“An example of what this may look like is ensuring your packaging fits in the car for consumers driving to work,” he pointed out. “Another example is promoting snacks and appetizers as a meal replacement. Protein bars and smoothies are categories that work well in this space and can be taken on the go.”

Among the key highlights: 

• Early breakfasts are becoming more prominent, with 39 percent of consumers eating before 8 a.m., an increase of 5 points in 2024 compared to 2020.

• Lunchtime is losing favor as more consumers turn to convenient, on-the-go solutions, while dinner is increasingly shaped by heat-and-eat or ready-to-eat options.

• Snacks are no longer just between-meal indulgences but are frequently integrated into lunches and dinners, with snackable items like chips, crackers, and nuts gaining popularity. In 2024, 37 percent of consumers were looking for quick bites instead of larger meals, compared to 36 percent in 2023, and 29 percent in 2010.

The popularity of early breakfast times, surprised Portalatin.

“It was thought that even when people did eventually return to the office, that they would take advantage of new flexibility in hours by coming in later in the morning to avoid rush hour traffic, or just come in for an afternoon half day. However, it seems that many consumers are back to regular 9-5 work schedules as seen by the rise in the percent of consumers eating restaurant breakfast before 8 a.m.”

This shift presents a valuable opportunity for the foodservice industry to boost demand for morning commute and lunch occasions, the report suggests. Notably, in January and February, white-collar workers increased their on-premises foodservice morning and lunch visits by 8 percent compared to a year ago.

“Understanding your own customer is essential as every restaurant is unique,” Portalatin said. “An adjustment may look like maintaining on-premises hours, but expanding delivery hours earlier in the morning to accommodate office workers, and increasing staff working on carry-out orders during rush hours to make sure in-store wait times don’t go up from an influx of off-premise orders.”