1.2 Industry Sales According to the National Restaurant Association www.restaurant.org, totalrestaurant industry sales are projected to reach $660.5 billion in 2013, an increase of3.5%,
Trang 1Richard K Miller & Associates
Restaurant, Food & Beverage Market Research Handbook 2013
Trang 2RESTAURANT, FOOD & BEVERAGE
MARKET RESEARCH HANDBOOK 2013
14th Edition
RKMA MARKET RESEARCH HANDBOOK SERIES
By: Richard K Miller and Kelli Washington
Published by:
Richard K Miller & Associates
4132 Atlanta Highway, Suite 110
Loganville, GA 30052
(888) 928-7562
www.rkma.com
Trang 3RESTAURANT, FOOD & BEVERAGE
MARKET RESEARCH HANDBOOK 2013
14th Edition
RKMA MARKET RESEARCH HANDBOOK SERIES
Copyright © 2013 by Richard K Miller & Associates
All rights reserved Printed in the United States of America.
Use of the electronic edition of this publication is limited to internal use within the purchasing organization The electronic edition may be stored on computers, Intranets, servers, and networks by organizations which have purchased this publication, and those for which an employee has made such purchase Copies, including multiple copies, may be printed from the electronic edition for use within the purchasing organization.
Libraries may store the electronic edition on an archival database or proxy server for access by library users.
Governmental agencies purchasing this publication may share the content within the agency or
department Universities and colleges may share the information within their campus, but not with other universities Membership associations may use the information within their internal organization, but may not distribute to their membership.
This publication may not be stored on Internet websites, nor may it be file-shared through the Internet This publication may not be resold or distributed without prior written agreement with the publisher While every attempt is made to provide accurate information, the author and publisher cannot be held accountable for any errors or omissions.
9781577831884
Richard K Miller & Associates
4132 Atlanta Highway, Suite 110
Loganville, GA 30052
Trang 5PART I: MARKET OVERVIEW 22
1 MARKET SUMMARY 23
1.1 Overview 23
1.2 Industry Sales 23
1.3 Revenue Distribution 25
1.4 Restaurant Sales Growth 25
1.5 Restaurant Expenditures 26
1.6 Independents and Chains 26
1.7 Chain Restaurant Classification 27
1.8 Restaurant Visits 28
1.9 Restaurant Performance Index 29
2 STATE-BY-STATE ANALYSIS 30
2.1 Restaurant Sales By State 30
2.2 Restaurant Locations By State 31
2.3 Foodservice Employment By State 32
3 REVIEW OF 2012 35
3.1 Dining Out and the Economy 35
3.2 Restaurant Business Overview 35
3.3 Restaurant Counts 36
3.4 Same-Store Sales 36
3.5 Acquisitions 38
4 PUBLICALLY TRADED RESTAURANT CORPORATIONS 40
4.1 Overview 40
4.2 Restaurant Stocks and Market Capitalization 40
PART II: TRENDS FOR 2013 42
5 CULINARY TRENDS 43
5.1 Overview 43
5.2 Culinary Themes 43
5.3 Top Menu Trends 43
5.4 Top Trends By Category 44
6 FOOD & DINING TRENDS 47
6.1 Overview 47
Trang 66.2 Andrew Freeman & Co 47
6.3 Baum + Whiteman 49
6.4 Bon Appétit 53
6.5 Culinary Visions 55
6.6 Epicurious 58
6.7 Flavor Forecast 59
6.8 Mintel 60
6.9 Sterling-Rice Group 61
6.10 Supermarket Guru 62
6.11 Technomic 64
6.12 The Food Channel 67
6.13 Market Resources 69
PART III: CITY-BY-CITY ANALYSIS 71
7 DINING OUT 72
7.1 Metropolitan Areas 72
7.2 Market Resources 72
8 QUICK-SERVICE RESTAURANT VISITS 73
8.1 Metropolitan Areas 73
8.2 Market Resources 73
9 LARGEST CHAINS IN METROPOLITAN AREAS 74
9.1 Largest Chains and Unit Counts 74
8.2 Market Resources 88
10 RESTAURANT SALES 89
10.1 Overview 89
10.2 Restaurant Sales, Unit Counts, and Sales Per Unit 89
11 CONSUMER SPENDING AT RESTAURANTS 111
11.1 Overview 111
11.2 Per Capita Spending 111
12 MARKET GROWTH POTENTIAL 133
12.1 Overview 133
12.2 Growth Potential for MSAs 133
12.3 Market Resources 155
13 TOP MARKETS FOR QSR GROWTH 156
13.1 Top 40 Markets For Quick-Service Restaurant Expansion 156
Trang 7PART IV: MARKET SEGMENTS 158
14 CASUAL-DINING RESTAURANTS 159
14.1 Profile 159
14.2 Overview 159
15 CATERING & BANQUETS 161
15.1 Profile 161
15.2 Overview 161
15.3 Market Resources 162
16 COFFEESHOPS 163
16.1 Profile 163
16.2 Overview 163
17 CONTRACT-MANAGED FOODSERVICE 165
17.1 Profile 165
17.2 Overview 166
18 CONVENIENCE STORE FOODSERVICE 167
18.1 Profile 167
18.2 Overview 167
19 FAMILY-DINING RESTAURANTS 169
19.1 Profile 169
19.2 Overview 169
20 FAST-CASUAL RESTAURANTS 171
20.1 Profile 171
20.2 Overview 171
20.3 Comparison of Quick-Service and Fast-Casual 173
21 FINE-DINING 175
21.1 Profile 175
21.2 Overview 175
22 FOOD CONCESSIONS AT AIRPORTS 178
22.1 Profile 178
22.2 Overview 178
22.3 Market Resources 181
23 FOOD CONCESSIONS AT SPORTS VENUES 182
23.1 Market Assessment 182
23.2 Overview 182
Trang 824 FOOD TRUCKS 184
24.1 Profile 184
24.2 Overview 184
25 MALL-BASED RESTAURANTS & FOOD COURTS 187
25.1 Profile 187
25.2 Overview 187
25.3 Market Resources 188
26 PIZZA 189
26.1 Profile 189
26.2 Trends 189
27 QUICK-SERVICE RESTAURANTS 191
27.1 Profile 191
27.2 Overview 191
27.3 The QSR Customer 193
28 SNACKS 195
28.1 Profile 195
28.2 Overview 195
28.3 Trends 196
29 SUPERMARKET FOODSERVICE 198
29.1 Profile 198
29.2 Overview 198
29.3 Trends 199
PART V: MARKET LEADERS 201
30 LARGEST BAKERY CAFE CHAINS 202
30.1 Largest Chains 202
30.2 Market Resources 202
31 LARGEST BURGER CHAINS 203
31.1 Largest Chains 203
31.2 Market Resources 205
32 LARGEST FAMILY-DINING CHAINS 206
32.1 Largest Chains 206
32.2 Market Resources 206
Trang 933 LARGEST FAST-CASUAL RESTAURANT CHAINS 207
33.1 Largest Chains 207
33.2 Market Resources 209
34 LARGEST MEXICAN RESTAURANT CHAINS 210
34.1 Largest Chains 210
34.2 Market Resources 211
35 LARGEST PIZZA CHAINS 212
35.1 Largest Chains 212
35.2 Market Resources 214
36 LARGEST QUICK-SERVICE RESTAURANT CHAINS 215
36.1 Top Chains 215
36.2 Largest QSR Chains By Category 216
37 LARGEST SANDWICH CHAINS 219
37.1 Largest Chains 219
37.2 Market Resources 221
38 TOP 200 CHAINS 222
38.1 Overview 222
38.2 Largest Chains 222
39 TOP CHAINS BY SEGMENT 227
39.1 Overview 227
38.2 Segment Assessment 227
40 TOP FOODSERVICE DISTRIBUTORS 232
40.1 Ranking By Annual Sales 232
40.2 Market Resources 232
41 TOP FRANCHISED BRANDS 233
41.1 Number of Franchised Units 233
41.2 Market Resources 233
42 TOP RESTAURANT FRANCHISEES 234
42.1 Market Leaders 234
42.2 Top 100 Restaurant Franchise Companies 234
42.3 Market Resources 236
Trang 1043 TOP GROWTH CHAINS 237
43.1 Systemwide Sales Growth 237
43.2 Market Resources 241
44 TOP INDEPENDENT RESTAURANTS 242
44.1 Rank By Annual Gross Revenue 242
45 TOP MULTI-CHAIN OPERATORS 243
45.1 Largest Multi-Brand Restaurant Companies 243
46 TOP MULTI-CONCEPT OPERATORS 245
46.1 Largest Companies 245
46.2 Largest Multi-Concept Operators 245
46.3 Profiles 245
47 TOP NIGHTCLUBS & BARS 254
47.1 Top Clubs 254
PART VI: THE CUSTOMER 257
48 CUSTOMER DEMOGRAPHICS 258
48.1 Overview 258
48.2 Breakfast at Full-Service Restaurants 258
48.3 Breakfast at Quick-Service Restaurants 260
48.4 Lunch at Full-Service Restaurants 262
48.5 Lunch at Quick-Service Restaurants 263
48.6 Dinner at Full-Service Restaurants 265
48.7 Dinner at Quick-Service Restaurants 267
48.8 Dining While Traveling 268
48.9 Snacks at Quick-Service Restaurants 270
48.10 Spending by Age 272
48.11 Spending by Household Income 272
48.12 Spending by Household Type 272
48.13 Spending by Race and Ethnicity 272
48.14 Spending by Region 272
48.15 Spending by Education 273
48.16 Market Resources 273
49 CUSTOMER PROFILE 274
49.1 Restaurant Visits By Age 274
49.2 The Full-Service Dining Customer 275
49.3 The Quick-Service Dining Customer 275
Trang 1149.5 Families Dining Out 277
49.6 Value-Focused Customers 277
49.7 What Customers Want 278
50 CUSTOMER SATISFACTION 280
50.1 Overview 280
50.2 Factors Contributing To High Customer Satisfaction 280
50.3 Market Resources 291
51 HISPANIC-AMERICAN CUSTOMERS 292
51.1 Overview 292
51.2 Market Assessment 292
51.3 Hispanic Restaurant Patronage 293
51.4 Hispanic Menu Preferences 294
52 MILLENNIAL CUSTOMERS 296
52.1 Overview 296
52.2 Restaurant Visits By Millennials 296
52.3 Dining Priorities 297
52.4 Restaurant Interactions Online and Mobile 298
53 RESTAURANT & MENU PREFERENCES 300
53.1 Why Consumers Dine Out 300
53.2 Factors In Choosing A Restaurant 301
53.3 Factors In Choosing A Menu Item 302
54 SOCIAL NETWORKING 304
54.1 Overview 304
54.2 Restaurant Social Media Index 304
54.3 Facebook 307
54.4 Twitter 309
54.5 Market Resources 310
PART VII: DINING TRENDS & ANALYSES 311
55 BURGERS & SANDWICHES 312
55.1 Overview 312
55.2 Hamburgers 312
55.3 Hot Dogs & Sausages 313
55.4 Other Sandwiches 314
55.5 Market Resources 315
Trang 1256 CELEBRITY CHEFS 316
56.1 Cooking Shows On Television 316
56.2 Top-Earning Chefs 316
56.3 Chef Business Ventures 317
56.4 Chef-Inspired Restaurant Concepts 319
57 CHILDREN’S MEALS 321
57.1 The Kids LiveWell Initiative 321
57.2 Healthful Kids’ Menus At QSRs 321
57.3 School Meals 322
57.4 Market Resources 323
58 CUISINE 324
58.1 Regional Cuisine 324
58.2 Ethnic Cuisine 327
59 CUSTOMER SERVICE 328
59.1 Ranking Customer Priorities 328
59.2 Customer Service Strategies 328
59.3 Team Service 329
59.4 Top Restaurants For Service 330
60 DAYPARTS 331
60.1 Daypart Spending and Traffic 331
60.2 Breakfast 332
60.3 Lunch 333
60.4 Dinner 334
61 DINING & THE INTERNET 336
61.1 Consumer Use Of The Internet For Dining Activities 336
61.2 Restaurant Websites 338
61.3 Online Reservations 339
61.4 Online Reviews 339
61.5 Social Networking 339
61.6 Online Ordering 340
61.7 In-Restaurant Ordering Via Tablet 341
62 DINING WHILE TRAVELING 342
62.1 Traveler Dining 342
62.2 Culinary Destinations 342
62.3 Sampling Tours 343
62.4 Culinary Arts Programs 343
62.5 Winery Tours 344
Trang 1363 DINING WITH ENTERTAINMENT 347
63.1 Overview 347
63.2 Live Music and Dining 348
63.3 Theme Restaurants 348
63.4 Experiential Restaurants 349
63.5 Mystery Dinner Theaters 350
63.6 Dinner and a Movie 350
63.7 Speakeasies 351
63.8 Novel Restaurants 352
64 DOG-FRIENDLY RESTAURANTS 354
64.1 Overview 354
64.2 Dog-friendly Restaurants 354
64.3 Dog Menus 355
65 FOOD & WINE FESTIVALS 356
65.1 Overview 356
65.2 Prominent Food Festivals 356
65.3 Market Resources 357
66 HOLIDAY DINING 358
66.1 Overview 358
66.2 Birthdays 358
66.3 Valentine’s Day 359
66.4 Mother’s Day 359
66.5 Father’s Day 360
66.6 Easter 360
66.7 New Year’s Eve 360
66.8 Thanksgiving 360
66.9 St Patrick’s Day 361
66.10 Oktoberfest 361
66.11 Super Bowl Sunday 361
67 LATE-NIGHT HOURS 363
67.1 Overview 363
67.2 Late-Night Customer Demographics 363
67.3 Late-Night Operations 364
68 LICENSING 366
68.1 Market Assessment 366
68.2 Case Studies 366
68.3 Market Trends 368
68.4 Market Resources 369
Trang 1469 LOCALLY SOURCED & ORGANIC FOOD 370
69.1 Local & Organic Preferences Among Consumers 370
69.2 Locavores 371
69.3 Local Sourcing At Limited-Service Restaurants 372
69.4 Chef- and Restaurant-owned Farms 373
69.5 Organic Menus 374
70 LOYALTY PROGRAMS 375
70.1 Overview 375
70.2 Restaurant Programs 375
70.3 Customer Participation 375
70.4 Social Networking With Loyalty Customers 375
71 NON-TRADITIONAL RESTAURANT SITES 377
71.1 Pop-Up Restaurants 377
71.2 Restaurants At Auto Dealerships 378
71.3 Restaurants At Car Washes 378
71.4 Restaurants At Museums and Tourist Attractions 378
71.5 Restaurants At Parks and Botanical Gardens 379
71.6 Restaurants At Retail Stores 379
72 NUTRITION 382
72.1 Healthful Dining 382
72.2 Portion Control 383
72.3 Menu Labeling 383
72.4 Trans Fat 384
72.5 Reduced Sodium 384
73 RESTRICTIVE DIET MENUS 386
73.1 Overview 386
73.2 Gluten-Free Menu Items 386
73.3 Kosher Cuisine 387
73.4 Halal Foods 388
73.5 Vegetarian Cuisine 388
74 SEAFOOD 390
74.1 Seafood Entrees in Restaurants 390
74.2 Trends 390
74.3 Sustainable Seafood 390
74.4 Labeling 392
Trang 1575 SNACKING 394
75.1 Overview 394
75.2 Market Assessment 395
75.3 Snack Food Trends 396
76 TAKEOUT & DELIVERY 397
76.1 Market Assessment 397
76.2 Takeout and The American Lifestyle 397
76.3 The Takeout and Delivery Customer 397
76.4 Pizza Delivery 398
76.5 Quick-Service Carryout and Delivery 398
76.6 Takeout At Full-Service Chains 399
76.7 Takeout for Offices and Elsewhere 399
76.8 Takeout Packaging 399
77 VALUE-FOCUSED DINING 401
77.1 Overview 401
77.2 Trading Down 401
77.3 Promotions 403
77.4 Off-Peak Specials 403
PART VIII: BEVERAGE TRENDS & ANALYSES 405
78 BEVERAGE CONSUMPTION & SPENDING 406
78.1 Beverage Consumption 406
78.2 Beverage Spending 406
78.3 Alcoholic Beverages 407
78.4 Nonalcoholic Beverages 411
79 BEER 412
79.1 Market Assessment 412
79.2 Market Leaders 413
79.3 Top Domestic Beer Brands 414
79.4 Demographics 414
79.5 Craft Beer 415
79.6 Imported Beer 416
79.7 Flavored Malt Beverages 416
79.8 On-Premise 417
80 DISTILLED SPIRITS 418
80.1 Market Assessment 418
80.2 Major Brands 420
80.3 Whiskey 421
Trang 1680.4 Vodka 423
80.5 Rum 425
80.6 Tequila 427
80.7 Gin 428
80.8 Brandy and Cognac 429
80.9 Cordials 430
81 WINE 432
81.1 Market Assessment 432
81.2 U.S Wine Exports 433
81.3 Market Leaders 433
81.4 Wine Consumer Characteristics 433
81.5 Champagne and Sparkling Wine 434
81.6 Oneophiles 435
82 REFRESHMENT & FUNCTIONAL BEVERAGES 436
82.1 Carbonated Soft Drinks 436
82.2 Consumption Demographics 438
82.3 Sports Beverages 438
82.4 Energy Drinks 439
82.5 Juice & Fruit Drinks 441
83 COFFEE & TEA 444
83.1 Coffee Consumption 444
83.2 RTD Coffee 445
83.3 Coffeeshops 445
83.4 Tea Consumption 445
83.5 RTD Tea 446
83.6 Tea Stores and Tea Bars 447
84 BOTTLED WATER 448
84.1 Consumption and Spending 448
84.2 Consumption Demographics 449
84.3 Market Leaders 449
84.4 Market Drivers 450
85 MILK 451
85.1 Consumption and Dairy Production 451
85.2 Consumer Spending 451
85.3 Market Drivers 451
86 BEVERAGE SERVICE IN RESTAURANTS & BARS 453
86.1 Market Assessment 453
Trang 1786.3 Alcoholic Beverage Service in Full-Service Restaurants 454
86.4 Alcoholic Beverage Service In Limited-Service Restaurants 457
86.5 Nonalcoholic Cocktails 458
86.6 Happy Hours 460
86.7 Beverage-Only Restaurant Occasions 461
PART IX: AWARD WINNERS 462
87 BEST NEW CHEFS 463
87.1 Overview 463
87.2 Award Winners 2012 463
87.3 Recent Award Winners 463
88 BEST NEW RESTAURANTS 466
88.1 Lists For 2012 466
89 BENCHMARK AWARDS 469
89.1 Overview 469
89.2 Award Winners 2012 469
89.3 Recent Award Winners 469
90 BEVERAGE EXCELLENCE AWARDS 471
90.1 Overview 471
90.2 Award Winners 2013 471
90.3 Award Winners 2012 472
90.4 Award Winners 2011 473
91 CHAIN RESTAURANT CONSUMERS’ CHOICE AWARDS 474
91.1 Overview 474
91.2 Award Winners 2013 474
91.3 Market Resources 474
92 CONSUMER PICKS 475
92.1 Overview 475
92.2 Favorites By Segment 475
92.3 Favorites By Demographic 476
92.4 Market Resources 477
93 CUSTOMER SATISFACTION 478
93.1 Overview 478
93.2 ACSI Scores 478
93.3 Customer Satisfaction Scores 478
93.4 Market Resources 479
Trang 1894 DINERS’ CHOICE AWARDS 480
94.1 Overview 480
94.2 Best Restaurant 480
94.3 Best Service 483
94.4 Brunch 485
94.5 Fit For Foodies Restaurants 487
94.6 Hot Spots 490
94.7 Kid-Friendly Restaurants 492
94.8 Late-Night Dining 493
94.9 Most Notable Wine Lists 496
94.10 Most Romantic Restaurants 498
94.11 Most Scenic Views 500
94.12 Outdoor Dining 503
94.13 Top American Cuisine 505
95 DISTINGUISHED RESTAURANTS 508
95.1 Overview 508
95.2 List Of Distinguished Restaurants 2013 508
96 FAVORITE LIMITED-SERVICE RESTAURANTS 521
96.1 Overview 521
96.2 Top Chains By Segment 521
96.3 Market Resources 522
97 FINE-DINING HALL OF FAME 523
97.1 List of Inductees 523
98 FIVE- AND FOUR-DIAMOND AWARDS 526
98.1 Five-Diamnd Award Winners 526
98.2 Four-Diamnd Award Winners 528
99 FUTURE 50 544
99.1 Overview 544
99.2 Fastest Growing Chains 2012 544
99.3 Market Resources 545
100 GREAT STEAK HOUSES 546
100.1 Overview 546
100.2 List Of Recognitions 2013 546
101 HOT CONCEPTS! 547
101.1 Award Recipients 2012 547
101.2 Recent Designations 547
Trang 19102 JAMES BEARD FOUNDATION AWARDS 550
102.1 Overview 550
102.2 Award Winners 2012 550
102.3 Recent Award Winners 551
102.4 Market Resources 552
103 MENU MASTERS 553
103.1 Overview 553
103.2 Winners By Category 553
103.3 Market Resources 556
104 MICHELIN 3-STAR RESTAURANTS 557
104.1 Overview 557
104.2 Chicago 3-Star Restaurants 557
104.3 New York 3-Star Restaurants 557
104.4 San Francisco 3-Star Restaurants 557
105 MILLENNIALS’ FAVORITE RESTAURANT CHAINS 558
105.1 Overview 558
105.2 Favorite Restaurant Chains 559
105.3 Market Resources 559
106 RESTAURANT NEIGHBOR AWARD 560
106.1 Award Winners 2012 560
107 SELECTIONS: BON APPÉTIT 561
107.1 Overview 561
107.2 Best Restaurant and Snack Shops Sepections 561
108 SELECTIONS: DINERS, DRIVE-INS & DIVES 565
108.1 Overview 565
108.2 List Of Featured Restaurants 565
109 SELECTIONS: FOOD & WINE 579
109.1 Overview 579
109.2 America’s Best 579
110 SELECTIONS: GAYOT 589
110.1 Overview 589
110.2 Top 40 List 2012 589
110.3 Top 10 By Segment 590
Trang 20111 SELECTIONS: THE DAILY MEAL 596
111.1 Overview 596
111.2 Top Selections 2012 596
111.3 Market Resources 602
112 SELECTIONS: TRAVEL + LEISURE 603
112.1 Overview 603
112.2 Restaurant and Beverage Service Selections 603
113 SELECTIONS: ZAGAT 611
113.1 Best Burgers 611
113.2 Best Business Lunch 613
113.3 Best Sandwiches 614
113.4 Best Service 615
113.5 Business Trip Dining 617
113.6 Hotel Restaurants 625
113.7 Market Resources 627
114 STAR DIAMOND AWARD 628
114.1 Overview 628
114.2 Five Star Diamond Awards 2013 628
115 THE NRN 50 630
115.1 Overview 630
115.2 Breakout Brands 2013 630
115.3 Market Resources 632
116 TOP BEER BARS 633
116.1 Award Winners 2013 633
117 TOP RESTAURANT BRANDS 637
117.1 Overview 637
117.2 Top Brand Scores 2011 637
117.3 Market Resources 637
118 WINE SPECTATOR GRAND AWARD 638
118.1 Overview 638
118.2 Award Recipients 2012 638
Trang 21PART X: FOOD & BEVERAGE DESIGNATIONS 641
119 NATIONAL FOOD & BEVERAGE HOLIDAYS 642
119.1 Overview 642
119.2 National Food & Beverage Days 642
119.3 National Food & Beverage Weeks 653
119.4 National Food & Beverage Months 654
120 STATE FOODS 658
120.1 Overview 658
120.2 List of Official State Foods 658
APPENDIX A - ACADEMIC PROGRAMS 662
APPENDIX B - ANALYSTS & MARKET CONSULTANTS 668
APPENDIX C - ASSOCIATIONS 671
APPENDIX D - PERIODICALS 673
APPENDIX E - STATE RESTAURANT ASSOCIATIONS 675
REFERENCES 680
Trang 22PART I: MARKET OVERVIEW
Trang 231 MARKET SUMMARY
1.1 Overview
There are more than 980,000 restaurant and f oodservice locations in the UnitedStates The restaurant share of the food dollar is approximately 48% The industryemploys 13.1 million people
1.2 Industry Sales
According to the National Restaurant Association (www.restaurant.org), totalrestaurant industry sales are projected to reach $660.5 billion in 2013, an increase of3.5%, or 0.8% on an inflation-adjusted basis Sales reached $636.4 billion in 2012 Distribution for 2013 is as follows:
COMMERCIAL RESTAURANT SERVICES
The National Restaurant Association projects food and beverage sales forrestaurant and foodservice segments in 2013 as follows (change from 2012 in
parenthesis):
EATING AND DRINKING PLACES
Trang 24• Snack and nonalcoholic beverage bars: $ 29.06 billion (4.3%)
RETAIL AND LODGING
hot food, sandwiches, pastries, coffee,
FOODSERVICE CONTRACTOR-MANAGED SERVICES
NONCOMMERCIAL RESTAURANT SERVICES
(Businesses, educational, governmental, or institutional organizations which operate their own restaurant services)
• Hospitals (includes voluntary, proprietary hospitals,
long-term general, TB, nervous and mental
hospitals, state and local short-term hospitals,
Trang 25MILITARY RESTAURANT SERVICES
1.3 Revenue Distribution
According to the National Restaurant Association, revenue distribution for
restaurant segments is as follows:
1.4 Restaurant Sales Growth
According to the National Restaurant Association, sales growth for the restaurantindustry is as follows:
Current Dollar Real (Inflation-Adjusted) Growth Growth
Trang 261.5 Restaurant Expenditures
According to the National Restaurant Association, expenses for full-servicerestaurants are distributed as follows:
marketing, utility services, maintenance,
depreciation, administrative, interest,
Expenses for limited-service restaurants are distributed as follows:
1.6 Independents and Chains
According to the ReCount® restaurant census database by The NPD Group(www.npd.com), there were 616,008 restaurants in the United States in f all 2012, a0.7% change from fall 2011 Restaurants counts are as follows (change from a yearprior in parenthesis):
There are 362 restaurant chains in the U.S with annual revenue of $50 million ormore Distribution by menu type is as follows:
Trang 27• Casual-dining: 196
A survey by Mintel (www.mintel.com) found that 52% of consumers visit
independent restaurants to support their local econom y Among those who had notvisited an independent restaurant within the past month, 22% had not done so becausethey deemed them to be more expensive than chain restaurants
1.7 Chain Restaurant Classification
According to 2012 Chain Restaurant Operators, published by Chain Store Guide
(www.chainstoreguide.com), there are 368,153 chain restaurants in the United States Distribution is as follows:
Trang 28* Some locations offer more than one type of foodservice or menu
Chain Store Guide includes all restaurant groups with two or more locations inthe count of chain restaurants The NPD Group classifies some small local restaurantgroups as independents This difference, in part, accounts for the differing counts insections 1.7 and 1.8
Restaurant visits by age demographic are assessed in Section 49.1 of this handbook
Trang 291.9 Restaurant Performance Index
The National Restaurant Association publishes a m onthly Restaurant
Performance Index (RPI), a composite index that tracks the health of and outlook forthe U.S restaurant industry The RPI is released and made available at
www.restaurant.org on the last business day of each month
The RPI is constructed so that the health of the restaurant industry is measured
in relation to a steady-state level of 100 Index values above 100 indicate that keyindustry indicators are in a period of expansion, while index values below 100 represent
a period of contraction for key industry indicators
The RPI consists of two components: the Current Situation Index and the
Expectations Index The Current Situation Index measures current trends in four
industry indicators (same-store sales, traffic, labor, and capital expenditures) TheExpectations Index measures restaurant operators’ six-month outlook for four industryindicators (same-store sales, employees, capital expenditures, and business
conditions)
The following graph shows the RPI since 2003
Trang 302 STATE-BY-STATE ANALYSIS
2.1 Restaurant Sales By State
According to the National Restaurant Association (www.restaurant.org),
restaurant sales in 2013 for each state are projected as follows (change from 2012 inparenthesis):
Trang 312.2 Restaurant Locations By State
According to the National Restaurant Association, at year-end 2011 (most recentdata available) the number of restaurants by state was as follows:
Trang 322.3 Foodservice Employment By State
According to 2013 Restaurant Industry Forecast by the National Restaurant
Association, 13.11 million people are employed in the restaurant and foodservicesector, a figure which is projected to increase at an average national rate of 0.9%through 2023
Current restaurant employment and the projected average annual increasethrough 2023 are as follows:
Employment Increase
Trang 353 REVIEW OF 2012
3.1 Dining Out and the Economy
Harris Interactive (www.harrisinteractive.com), which monitors consumer
spending through nationwide polls, found that during the economic downturn moreconsumers decreased spending on dining out than for any other major budget item
Fewer consumers in 2012 had said they planned to decrease spending on diningout than any time since 2008 Consumer cutbacks in restaurant spending peaked in
2009 When polls by Harris Interactive asked consumers if they planned to decreaserestaurant spending during the coming six months, responses were as follows
(percentage saying very/somewhat likely):
3.2 Restaurant Business Overview
When asked by the National Restaurant Association (www.restaurant.org) in aNovember 2012 survey to describe overall business conditions in their segment,
restaurant operators responded as follows:
Excellent Good Fair Poor
Trang 36When asked to compare their anticipated profitability in 2013 with 2012,
responses were as follows:
Better Same Worse
“There were 4,442 more restaurants in the U.S.
in fall 2012 than there were in fall 2011.”
Trang 37• BJ’s Restaurant & Brewhouse: 6.5%
Trang 38Family-Dining and Buffet
Coffee and Snack
* as of February 2013
3.5 Acquisitions
The following were major restaurant chain acquisitions in 2012:
Buyer Deal Value
Trang 39• Talbott Teas: Jamba Inc Undisclosed
Trang 404 PUBLICALLY TRADED RESTAURANT CORPORATIONS
4.1 Overview
Stocks for 19 restaurant corporations are traded on the New York Stock
Exchange and 30 are traded on Nasdaq The combined market capitalization for these
49 companies is $237.64 billion (as of February 2013)
4.2 Restaurant Stocks and Market Capitalization
Publically traded restaurant corporations and their market capitalization are asfollows: