The volume of delivery and pickup orders at restaurants in Russia rose to levels well above the Covid peak, showing a nearly 50% increase, according to a Restik platform study that socialbites.ca reviewed. The shift toward at least occasional meals away from cooking at home appears to have taken a firm hold, extending beyond the pandemic period.
During the height of the pandemic, orders for food and beverages delivered or picked up rose sharply. After restrictions eased, these figures dipped more than 20 percent and did not surpass pandemic levels again until the end of 2022. The rebound by late 2022 likely reflects a lasting change in consumer habits, where many people found value in convenience and the social aspect of dining out, even if at a distance from traditional in-house meals.
By the close of 2022, the average per-business tally of orders placed for delivery and pickup by couriers as well as those collected by customers in person had reached pandemic-era highs and continued climbing through 2023. The Restik study indicates that the current volume is about 48% higher than during the Covid period, underscoring a sustained shift toward off-premises dining that shows resilience even as conditions evolve.
Interestingly, self-pickup, which accounted for only about 8% of all delivery and pickup orders during the Covid period, has surged to roughly 25% now. Since the pandemic, orders picked up by guests themselves have increased more than threefold, while courier deliveries have grown at a slower pace of around 30%. This shift highlights a growing preference for order-ahead and pickup options that save time and reduce contact, while still enabling access to restaurant meals without dining in.
These dynamics illustrate a broader cultural change: a growing acceptance of ready-to-eat meals outside traditional restaurant settings. People have embraced the idea that cooking at home is not always essential, especially on weekends when the social rituals of dining out recur in new forms. The pattern shows a concentration of orders around the early evening hours, with many meals being placed around 19:00 on Fridays and Saturdays as consumers seek convenient, high-quality options after a busy workweek.
At the same time, even as the number of delivery and pickup orders grows across establishments, the share of venues that offer online ordering remains below the Covid-era level. This trend results from a lasting shift: after the pandemic, some businesses that did not focus on delivery shifted away from online ordering, while new establishments that prioritize online ordering have emerged. The market is gradually rebalancing as operators adapt to evolving consumer preferences and the realities of delivery logistics.
Experts anticipate that the number of venues offering delivery and pickup will accelerate in the near term as the wave of restrictions-era operators exits the market. This transition benefits owners by expanding the potential market. The typical delivery order is valued between 2,000 and 3,000 rubles, while in-restaurant dining generally falls in the 1,000 to 1,300 ruble range. The economic gravity of this split influences how venues price, staff, and plan their service models as the market matures.
Industry analysts note that the post-pandemic period has been a time of experimentation for restaurant concepts, with many operators testing and integrating delivery and pickup into their core offerings. The result is a more flexible food scene, where customers expect seamless ordering, reliable fulfillment, and a consistent dining experience whether they eat in or take out. The shift also underscores the importance of operational efficiency, digital ordering platforms, and reliable courier networks to sustain growth in off-premises sales.
As the market evolves, restaurateurs and researchers alike continue to monitor how consumer expectations change and what this means for pricing, menu design, and service formats. The evolution suggests a future where delivery, pickup, and dine-in experiences coexist with growing sophistication, offering a wider array of choices for people seeking convenience without sacrificing quality. The trend lines point to a more varied landscape where online ordering, curbside pickup, and last-mile delivery become standard features across a broader spectrum of venues.
Overall, the data imply a sustained appetite for ready-made meals outside traditional dining rooms. The pandemic-era experimentation laid a foundation that remains relevant today, shaping how people plan their meals on busy weekdays and relaxed weekends alike. The market appears poised to continue expanding delivery and pickup options while still adapting to the distinct preferences of urban and regional communities that value speed, reliability, and value.
Some market observers also suggest that the evolving delivery landscape will influence the economics of the industry. With the average delivery ticket higher than the typical dine-in check, operators can optimize mix, balance labor, and negotiate with delivery partners to improve margins while maintaining a strong customer experience. The ongoing transition hints at a future where the line between kitchen, counter, and doorstep delivery becomes more fluid and integrated than ever before.
One veteran market analyst summarized the shift this way: the path to growth in delivery and pickup will likely quicken as businesses that offered delivery during the restrictions phase gradually broaden their capabilities. In many cases, this expansion translates into better service and greater choice for customers, which ultimately benefits the bottom line for restaurant owners and the broader food-service ecosystem.
Looking ahead, observers expect continuing momentum in off-premises dining, driven by consumer convenience, ongoing innovations in ordering technology, and a willingness among operators to adapt their concepts to a delivery-centric reality. The after-effects of the pandemic continue to shape how people plan meals, where they choose to eat, and the pace at which new ideas move from concept to commonplace practice.