Reporte de proyecto

2010 EDITION

Restaurant Industry Operations Report

Restaurant Industry Operations Report 2010 Edition
2 4 9 10 11 12 13 14 42 68 96 List of Exhibits The Restaurant Industry Highlights From The Restaurant Industry Dollar Understanding Medians And Means Understanding Medians Explanation Of Terms Introduction To Analysis Of Data And Explanatory Notes Section A – Full Service Restaurants(Average Check Per Person Under $15) Section B – Full Service Restaurants (Average Check Per Person $15 to $24.99) Section C – Full Service Restaurants (Average Check Per Person $25 and Over) Section D – Limited Service Restaurants

122 Analyze Your Operation 124 Sample Survey 127 Information Regarding Regional And State Restaurant Industry Operations Reports 128 Additional Information

ISBN #1-931400-67-9

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 the National Restaurant Association and members of various state restaurant associations. The data processing wasperformed 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 restaurants principally in 2008 includes specific financial information on full service restaurants segregated by average checkof 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 presents operating results as amounts per restaurant seat and as ratios to total sales, which are the most common basesused 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 Restaurant Association or Deloitte & Touche LLP to set or adjust industry prices or operating ratios. Rather, the dataand 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 National Restaurant Association in Washington, D.C., and by the Restaurant & Hospitality practice of Deloitte & ToucheLLP, 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 Sweeney President and Chief Executive Officer National Restaurant Association Steven Steinhauser Director, RestaurantIndustry Practice Deloitte & Touche LLP

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

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List of Exhibits
Exhibit Page The Restaurant Industry Highlights From The Restaurant Industry Dollar Understanding Medians And Means Understanding Medians Explanation Of Terms Introduction To Analysis Of Data And Explanatory Notes Section A Full Service Restaurants (Average CheckPer Person Under $15) Profile of Contributors Highlights Characteristics Composition of Participating Restaurants Performance Measurements Average Check Average Daily Seat Turnover Cost per Dollar of Sales Number of Employees Annual Employee Turnover Employee Information Take-Out/Drive-Through, Outside Catering and Banquet Service — Ratio to Total Sales Statement of Income and Expenses Amount...