Preface The Hospitality Business Alliance (HBA) is an educational partnership formed by the National Restaurant Association and the American Hotel and.
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Eating and drinking places– Quick service restaurants (QSR)– Full service restaurants / bars– White table cloth restaurants / bars
Lodging food service Education food service Employee food service Health care Recreational food service Off-premise catering
Restaurant industry positions Banquet manager Bartender/cocktail server Broiler cook Busperson Counter person Dining room manager Dishwasher Executive chef Expediter Food & beverage director
Food server Fry/Sauté cook Host/hostess Kitchen manager Pantry cook Pastry chef Restaurant manager Sous chef Storeroom person Unit manager
– military bases– combat foodservices– officers clubs– cafeterias
Restaurant Industry
The National Restaurant Association [NRA]
defines the restaurant industry as that
which encompasses all meals and snacks
prepared away from home, including all
takeout meals and beverages.
Restaurant Industry
Restaurant industry sales were
forecast to reach $ 399.0 billion in
2001, an increase of 5.2 over the year
2000.
Restaurant Industry
On a typical day in 2001, the
restaurant industry will post average
sales of $1.1 billion
Restaurant Industry
Sales at full service restaurants are forecast
to reach $143.3 billion and sales at quick
service [fast foods] restaurants are forecast
to reach $ 112.0 billion.
Restaurant Industry
The overall impact of the restaurant industry is
expected to reach $ 1 trillion in 2001. This includes
sales in related industries such as agriculture,
transportation, wholesale trade and food
manufacturing.
Restaurant Industry
Sales: $ 399 billion – average $1.1 billion on a
typical day
Locations: 844,000 – more than 54 billion meals will
be eaten in restaurants and school and work
cafeterias.
Restaurant Industry
Employees: 11.3 million – more than 8
percent of those employed in the United
States, which makes the industry the
largest employer besides government.
Food-and-drink sales [billions $]
42.8
119.6
239.3
399.2
0
50
100
150
200
250
300
350
400
450
1970 1980 1990 2001*
Restaurant Industry
One-third of all adults in the United States have worked in the restaurant industry at some time during their lives
Per-person check averaged $4.72 in 1999 Average unit sales in 1998 were $ 601,000 at
full service restaurants and $555,000 at limited-service [fast-food] restaurants.
Distribution of Restaurant Customer Traffic [1998]
Breakfast 11%
Lunch 37%
Dinner 52%
Restaurant Industry
Restaurant Industry remains to be very competitive
Three out of four consumers report that they have more restaurants to choose from today than they did two years ago.
Restaurants are paying more attention to design, décor and atmosphere
Restaurant Industry:Ranking of Consumer Choices
Food and Service Physical setting Moods and Impressions
Restaurant Industry:Quick Service
Intense competition Convenience is number one factor Carryout or delivery market Time savings meal options Ever-changing consumer needs Shortage of labor Training needs
Restaurant Industry:Full Service
Tied to economy Baby-boom generation Increased competition Importance of repeat customers Portion sizes Dietary needs
Restaurant Industry:Growth in Other Segments
Managed services [1%] Educational institutions [4.4%] Recreational services [3.3%] Transportation [3.8%] Health care [2.2%] Lodging places [2.7%] Military [2.2%]
Restaurant Industry:Trends
Labor shortage issues Cost of providing food and service Technology issues and benefits Consumer preferences Training Expansion