How takeaway, delivery and ready-made meals are reshaping Melbourne’s dining scene

Melbourne's dining landscape is undergoing a dramatic transformation as takeaway, delivery, and ready-made meals become central to how residents consume food. The shift is evident in the contrasting strategies of local eateries, with some embracing new formats to survive and thrive, while others are stepping back from them entirely. At the heart of this evolution is Shannon Martinez, who runs the plant-based restaurant Smith & Daughters Social Club and the adjacent cafe-deli Smith & Deli in Collingwood. Meanwhile, Marco Finazio, owner of Umberto Espresso Bar and Gigi Rooftop in Thornbury, is choosing a different path, reducing his reliance on takeaway services. Both entrepreneurs will discuss their approaches at the upcoming Good Food Symposium, scheduled for September 7 at Hyde Melbourne Place. Data from the 2026 State of the Hospitality Industry Report by Lightspeed reveals that Australians are increasingly favoring takeaway over dining in. On average, consumers order takeaway three times a month and opt for home delivery twice a month. This trend has accelerated the growth of the takeaway segment within Australia’s food service market, which is forecast to expand at nearly 12 percent annually until 2031, according to Mordor Intelligence. As a result, dine-in revenue has dropped significantly, falling to 20 percent of total revenue compared to 31 percent the previous year. In response to these changes, many restaurants have adopted hybrid models, offering both dine-in options and takeaway services. Others have expanded beyond traditional dining by introducing ready-made meals, retail food lines, hosting events, forming chef partnerships, and even selling merchandise. These initiatives are no longer considered ancillary activities but are instead viewed as crucial components of a diversified revenue strategy. Martinez, who once faced the prospect of closing both her restaurant and deli, credits an investment from Kelly Jarrett for enabling her to pivot her business model. She has since focused on expanding the deli aspect of her operations, which now features a wide array of ready-made plant-based meals, including hot and cold items served in a cafeteria-style format. Frozen lasagnes, pies, and desserts are also available for customers to prepare at home. Martinez notes that while takeaway has always been part of her business, there has been a noticeable increase in sales of these products. Her expansion efforts include opening a second Smith & Deli location in the Melbourne CBD’s Degraves Street laneway earlier this year. Plans are underway for a third outlet on the city’s south side, followed by a fourth in Brisbane. Martinez aims to eventually establish locations in every Australian state. In addition to physical expansions, she has launched a national home delivery service, emphasizing that the current economic climate has made such offerings particularly appealing. Martinez also sees potential in retail partnerships, aiming to bring the Smith & Deli brand into brick-and-mortar stores. She acknowledges that fewer people are venturing out to shop, prompting the need for alternative ways to reach consumers. The move has proven financially beneficial, contributing significantly to the business’s overall performance. Not all restaurateurs are embracing the takeaway boom. Finazio, owner of Umberto Espresso Bar and Gigi Rooftop, has chosen to scale back his involvement in delivery services. His decision reflects a broader spectrum of responses within the industry, highlighting the varied strategies being employed to navigate the evolving dining landscape. While some see opportunity in the growth of takeaway and ready-made meals, others are re-evaluating their roles in this shifting environment. The Good Food Symposium, organized by Lightspeed and supported by SevenRooms, will serve as a platform for industry professionals to exchange insights and address shared challenges. The event, which is free and open to all hospitality workers, will feature discussions on topics ranging from operational adjustments to customer preferences. With the symposium set to take place on September 7, it promises to offer valuable perspectives on how the industry is adapting to changing consumer behaviors and market dynamics.