Reporte de restaurante

2010 EDITION

Restaurant Industry Operations Report
FULL SERVICE RESTAURANTS
(Average Check Per Person Under $15)

Dear Reader: The National Restaurant Association and Deloitte & Touche LLP are pleased to present the 2010 edition of the Restaurant Industry Operations Report. The Restaurant Industry Operations Report is based on financial and operating data provided by members of theNational Restaurant Association and members of various state restaurant associations. The data processing was performed by Deloitte & Touche LLP, and the report was published in conjunction with the National Restaurant Association. More than 650 questionnaires were received from restaurant operators, which form the basis of this report. This unique study of the operating results of restaurantsprincipally in 2008 includes specific financial information on full service restaurants segregated by average check of less than $15 per person, average check per person $15 to $24.99, average check equal to or greater than $25 per person, and limited service restaurants. The data has been presented by type of restaurant, location, sales volume, and menu theme, among other methods. The report presentsoperating results as amounts per restaurant seat and as ratios to total sales, which are the most common bases used in the industry. Unless otherwise noted, amounts and ratios in the text and exhibits are the medians and upper and lower quartiles of the survey data. This data is not intended to be standards or goals for individual restaurants, nor is this report an attempt by the National RestaurantAssociation or Deloitte & Touche LLP to set or adjust industry prices or operating ratios. Rather, the data and related worksheet at the back of the report are intended to be used as management tools to help you compare your restaurant’s performance with that of similar restaurants. This year’s survey is based on substantial effort and support provided by the Research Department of the NationalRestaurant Association in Washington, D.C., and by the Restaurant & Hospitality practice of Deloitte & Touche LLP, including Nicole Bell, Joseph Brzezinski, Stuart Fano, Michael Petrillo, and John Ramsay. Their efforts are very much appreciated. We would like to thank the restaurant operators who supplied complete information about their restaurants, making this study possible.
Dawn SweeneyPresident and Chief Executive Officer National Restaurant Association Steven Steinhauser Director, Restaurant Industry Practice Deloitte & Touche LLP

© 2010 by the National Restaurant Association and Deloitte & Touche LLP

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The Restaurant Industry
The restaurant industry is a large and diverse business: • Restaurant-industry sales are forecast to reach $580.1 billion in 2010 – an increase of2.5 percent over 2009. However, when adjusted for inflation, restaurant-industry sales are expected to decline 0.1 percent in 2010. • On a typical day in America in 2010, more than 130 million people will be foodservice patrons. • Sales at full service restaurants are projected to reach $184.2 billion in 2010. • Sales at limited service restaurants are forecast to increase to $164.8 billion in2010, while snack and non-alcoholic-beverage bar sales rise to $24.7 billion. As the industry increasingly offers consumers options to meet their varying desires, restaurants remain essential to American lifestyles. Some things they are looking for: speedy drive-through at limited service restaurants, elegant ambience and cuisine at fine-dining establishments, the newest latte at the corner coffeeshop, and the relaxed atmosphere of a casual-dining concept. Indeed, a new Association survey reveals that nearly four in five consumers believe going to restaurants with family or friends gives them opportunities to socialize and is a better way to use their leisure time instead of cooking and cleaning up. With nine in 10 adults saying they enjoy going to restaurants, the industry over the long...