10.13.2026
Restaurant websites, online ordering systems and digital loyalty programs feature prominently in how consumers decide where to spend a tighter dining budget, according to new research from Popmenu. The findings also point to the use of AI for restaurant discovery and broad acceptance of AI applications intended to improve service.
The restaurant technology provider’s report, What Restaurant Guests Want Right Now, draws on three nationwide surveys of 1,000 U.S. consumers each. Eighty percent of respondents use Google or other search engines to find restaurants, 27% use AI tools such as ChatGPT, and 94% say they prefer ordering through a restaurant’s own website rather than a third-party platform.
Those preferences come as consumers continue to limit restaurant spending. Average weekly spending reached $100 by midyear 2026, up from $90 in February but below the $115 reported in June 2025. Two-thirds of consumers say they are spending less on restaurants than a year earlier, and 60% are dining out less frequently.
For operators, the findings suggest that the quality of the digital experience deserves attention alongside menu pricing. A restaurant needs to be easy to find, give prospective guests enough information to make a decision and offer a straightforward path to placing an order.
“Consumers are looking for value and incentives to come back,” said Brendan Sweeney, CEO and co-founder of Popmenu. “They’re also looking for the whole experience to be easy, and that starts with the restaurant’s digital storefront.”
Search behavior is one area where that experience is changing. With more than one-quarter of respondents using AI tools to find restaurants, operators have reason to consider how their businesses appear in AI-generated answers as well as conventional search results. Keeping menus, prices and business details current across digital channels is a practical starting point for helping guests evaluate their options.
What guests see after finding a restaurant also matters. Eighty percent of consumers say they are more likely to choose a menu that includes photos, videos and reviews. For restaurants competing for fewer visits, those assets can help diners assess dishes and decide whether an experience fits their budget before committing to an order.
Direct ordering is another priority. Half of respondents are picking up orders more often instead of paying for delivery, while the strong stated preference for restaurant-owned ordering channels gives operators an incentive to examine the usability of their websites.
The report provides additional detail on what can discourage an order. Fifty-four percent say they are less likely to order if the ordering system is difficult to navigate, and the same share say an inability to customize an order is a deterrent. Fifty-one percent say difficulty ordering on a mobile phone makes them less likely to proceed. These responses give operators specific areas to review when assessing their ordering technology.
Digital promotions and loyalty tools also align with the ways consumers are managing costs. Forty-eight percent are using coupons or rewards points to make dining more affordable. Sixty-two percent prefer restaurants with affordable meal options and special deals, while 58% say a discount would prompt them to spend more.
Nearly half of respondents, 46%, are more likely to choose a restaurant with a loyalty program. Seventy percent are willing to join a restaurant’s mailing list, and 79% say they would download a restaurant’s app. These channels give operators a way to communicate offers and invite guests back, provided the messages remain useful to the recipient.
Marketing analytics can help operators judge whether those efforts bring guests back. In the report, Tim Lindsay, owner of Pizza Republic, describes using texts, emails and social posts to stay in touch with customers while reviewing return rates.
“Staying top of mind is really important, messaging through texts, emails and social posts,” Lindsay said. “I’m able to look at the return rate and see what’s working and what’s not working.”
AI acceptance extends beyond restaurant discovery. Sixty percent of consumers are comfortable with restaurants using AI to provide better, faster service, with examples ranging from answering phones and taking orders to preparing and serving food. For operators evaluating AI tools, the finding points to consumer interest in applications that make routine interactions easier.
Payment technology is another part of the experience affected by budget pressure. Forty percent of consumers say they are tipping less this year. Among that group, 78% are reducing tips at restaurants and bars, while 41% cite frustration with being asked to tip everywhere they go. For operators configuring tip prompts in digital checkout and point-of-sale systems, those responses suggest a need to consider how the request fits the service being provided.
The research comprised three anonymous nationwide surveys of U.S. consumers ages 18 and older, with 1,000 participants in each survey. The findings reflect consumers’ stated behavior and preferences.
