Survey outlines global out-of-home dining trends ahead of HostMilano 2025

A survey analyzing consumer behavior and dining habits in some of the most representative international markets was confucted ahead of the 2025 edition of HostMilano, the trade fair organized by Fiera Milano.

The study, conducted by CSA Research, is based on over 8,000 CAWI interviews in Italy, Spain, France, Germany, the United Kingdom, the United States, and the Gulf countries. It aims to be a tool to to understand how cultural differences and new decision-making factors can become business opportunities for industry professionals.

In Italy, more than 63 per cent of respondents said they had dined out at least once in the previous week. The most popular occasions are dinner at 50.3 per cent and lunch at 25.9 per cent, while the main reasons include leisure at 37.4 per cent, the desire to spend time with family and friends at 28.6 per cent, and the desire to eat well at 7.6 per cent.

Men, which made up 69 per cent of the respondents, particularly those between the ages of 18 and 54, university-educated, living in urban areas, and with good disposable income, are the most frequent diners. Choosing dinner as the preferred moment reinforces the idea of dining out as “a gratifying and social experience,” according to the survey.

Venue selection is influenced by factors such as ingredient flavour at 27.3 per cent, the proposed menu at 27.7 per cent, logistical convenience, and value for money.

Nutritional value is important for 18.4 per cent of respondents, while 25.5 per cent say they choose based on the origin of ingredients. Almost 30 per cent positively value the presence of healthy options on the menu. These trends suggest a transformation in the customer-restaurateur relationship, where trust is built through food quality.

In Italy, Spain, France, and Germany, eating out remains a strong social ritual. Dinner dominates in Italy and Germany at 50.3 per cent and 48.4 per cent, respectively, while lunch prevails in Spain and France at 47.1 per cent and 40.2 per cent.

What unites European consumers is the importance placed on the overall experience. This includes service, atmosphere, and storytelling, along with the food. This is reflected in the attention paid to ingredient quality, menu content, and the care put into ambiance.

Quality remains a central reference point for European consumers, but it takes on different meanings depending on the cultural context.

In France, the menu is the top selection criterion, followed by value for money and venue reputation. In Spain, key factors are the menu, value for money and proximity. In Germany, the focus leans more toward functionality. Across all three markets, there is a growing emphasis on the experiential component of dining out.

In the United Kingdom and the United States, eating out primarily serves needs of functionality and immediacy. People dine out for convenience or due to lack of time to cook. Fast food dominates the scene, with visit rates of 82.9 per cent in the USA and 72.7 per cent in the UK, followed by casual restaurants and quick-service chains. The top priorities are value for money and nutritional evaluation of offerings. In both countries, venue selection is often based on service speed and the ability to eat alone in a short time.

In the USA, the weekly average for dining out is the highest among the countries analyzed, with 13.2 occasions compared to 8.1 in the UK and 2.6 in Italy. Frequency is particularly high among 18 to 24-year-olds, with a 98 per cent penetration rate during the survey period. This is driven mainly by fast food consumption, chosen by 82.9 per cent of respondents, followed by sandwich shops, pizzerias, and ethnic restaurants. Behaviour is guided by practicality, accessibility, and service speed, which reinforces the idea of dining being a functional rather than experiential moment.

The approach in the Gulf countries, with a particular focus on Saudi Arabia and Dubai, is different. Dining out is seen as a moment of family celebration, often linked to social status, safety, and openness to innovation. Respondents show one of the highest propensities to eat out, with a weekly average of 8.3 occasions.

Venue selection is heavily influenced by reputation, service quality, and atmosphere. These elements point to a clientele attentive not just to food, but to the overall experience. There is also growing interest in well-designed venues that are recognizable, socially active, and “Instagrammable.”

This research is part of the lead-up to Host 2025, offering data and insights to help stakeholders across the industry make the most of the opportunities the event provides.

In anticipation of Host 2027, a second edition of the research is already planned to enhance the data.

What to Expect at this Year’s Show

The 44th edition of the show is set to take place at Fiera Milano, Rho district, from October 17 to 21, 2025.

Throughout the show, visiors will be able to experience a variety of, masterclasses, workshops, and demonstrations.

This year’s edition features a packed schedule of events including Design Talks, a series of meetings on the future of HoReCa design. Among the topics to be addressed are well-being in hospitality design, new formats and types of accommodation responding to changing scenarios, and a shift in sustainability perspectives in hospitality.

The Host Talks will be an opportunity to share ideas, experiences, best practices and promote an evolved coffee culture. Key themes include stakeholder collaboration, sustainable innovation, excellence throughout the value chain, and a strong commitment to inclusivity.

At Host 2025, Bakery Square will be making its debut and aims to be the new international meeting point for those with a passion for bread. Organized by the Association of Bakers of Confcommercio Milan, together with Richemont Club Italia, the Pane e Benessere (Bread and Well-Being) sessions will aim to promote bread in combination with sport and well-being.

Other events include Fermenti di sapienza: the sourdough organized by Richemont Club Italia, and the Panettone World Championship 2025, organized by the Accademia dei Maestri del Lievito Madre e del Panettone Italiano.

The restaurant and bakery calendar will also be packed with contests, championships, and show-cooking events. Also returning is the European Pizza Championship, organized by Pizza e Pasta Italiana magazine, and of course, the live demonstrations.

For more information or to view the full schedule, click here.