As we head into winter, Dineplan looks back at one of the most remarkable summers on record for dining out in South Africa.
Whether it was long lunches under oak trees in the Winelands, bustling terraces in the city, or visitors discovering South Africa’s dining scene for the first time, last summer reminded us exactly why dining out is never just about the food. It’s about atmosphere, occasion, spontaneity, and stretching a good moment for as long as possible.
Between November 2025 and March 2026, millions of diners did exactly that with the help of Dineplan. The stats were gathered on where, when, why and how diners chose to come together during one of the busiest summers yet – driven by both locals making the most of balmier days and a steady influx of local and international travellers exploring the country’s restaurants.
A Season of Growth
If there’s one headline statistic, it’s this: 3.5 million restaurant bookings were made on the Dineplan platform over the summer season, translating to 15 million diners seated at local restaurants – a 14.6% year-on-year increase. While Dineplan’s client base has grown, the average standalone restaurant still saw covers increase by 10% compared to last summer. It points to a few meaningful insights: dining out is firmly back as a priority, not a luxury, and South Africa continues to cement its status as one of the world’s go-to tourist destinations.
The Rise of the Always-On Diner
Today’s diner doesn’t plan the way they used to. They browse, compare, and decide in real time. That behaviour shows up clearly in how bookings are made:
- The Dineplan app grew 30% year on year, making it the fastest-growing booking channel (compared to other online channels, e.g. websites or Reserve with Google), and direct channels like the phone.
- It recorded 15.7 million views over the season
- And notably, 13% of all reservations were made on the same day
This is a shift towards immediacy. Dining decisions are happening closer to the moment, often driven by mood, availability, or last-minute plans.
The implication for restaurants? Being discoverable and bookable in real time is essential.
What Diners Were Craving
Search trends offer a window into what diners actually want, and this summer, the top five most searched cuisines and categories were:
- Fine dining
- Breakfast
- Italian
- Seafood
- Steakhouse
Adding to this is perhaps one of the most interesting insights: 79% of users start their search broadly, filtering by availability, specials, cuisine type, or area, not by looking for a specific restaurant. In other words, the majority of diners, many of them being holiday-makers, aren’t saying “This is where I want to go”; they’re asking “What’s available that fits what I want right now?” This behaviour is continuing into winter, with locals browsing specials on the app and discovering where to book from there.
This opens the door for restaurants to win new customers far beyond their regular base and catch the eye of international travellers in the process. Visibility at the point of discovery is now just as important as reputation.
That Friday Feeling
Friday hits, and that familiar sense of anticipation flows through you – the weekend has arrived. Last summer, South Africans did most of their booking between 11am and 1pm, turning group chat plans into confirmed reservations, while 7pm on Fridays remained the most popular time to dine out.
Fridays and Saturdays were all about maximum socialising, much like previous summers, with table numbers climbing to an average of around 4.5 people per booking, with diners taking the opportunity to press pause, whether a celebration or catch-up, with the people that matter most.
And the winner was…
Which day stole the show when it came to the most amount of bookings made? You guessed it – Valentine’s Day – which was the single busiest day of the season, seating 21% more guests than any other day. December’s first full week was the busiest of the year, driven by the familiar rhythm of end-of-year functions, office closings, and festive gatherings, a reminder that, however spontaneous dining has become, some moments will always bring people to the table.
If this summer revealed anything, it’s that people are dining out more, but they’re also dining differently. The modern diner is fluid, curious, and increasingly led by availability, mood, and moment. For restaurants, that changes the game entirely. Visibility matters more. Convenience matters more.
In a season defined by long lunches, Friday feasts, and fully-booked restaurants, South Africans made one thing very clear: dining out will forever remain one of life’s great pleasures.
