Restaurant Management Statistics 2024 – Everything You Need to Know

Steve Bennett
Business Formation Expert  |   Fact Checked by Editorial Team
Last updated: 
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Are you looking to add Restaurant Management to your arsenal of tools? Maybe for your business or personal use only, whatever it is – it’s always a good idea to know more about the most important Restaurant Management statistics of 2024.

My team and I scanned the entire web and collected all the most useful Restaurant Management stats on this page. You don’t need to check any other resource on the web for any Restaurant Management statistics. All are here only 🙂

How much of an impact will Restaurant Management have on your day-to-day? or the day-to-day of your business? Should you invest in Restaurant Management? We will answer all your Restaurant Management related questions here.

Please read the page carefully and don’t miss any word. 🙂

Best Restaurant Management Statistics

☰ Use “CTRL+F” to quickly find statistics. There are total 490 Restaurant Management Statistics on this page 🙂

Restaurant Management Benefits Statistics

  • Some of the benefits include a 71% decrease in guest complaints, a 19% increase in customer service ratings, and reduced onboarding time. [0]
  • 78% of restaurants say that the use of digital menus leads to significant benefits. [1]

Restaurant Management Usage Statistics

  • There was a sharp increase in the number of restaurants in the US that offer curbside pickup options, with the usage rate in North America rising by a stellar 190%. [1]
  • In addition, the usage of curbside pickups in North America rose by 190% during the pandemic, outpacing the global average growth of 159%. [1]

Restaurant Management Market Statistics

  • 18% of restaurateurs will search for new marketing technology in 2020 12% of restaurateurs plan on exploring new third party delivery technology in 2020. [2]
  • The latest available coffee shop industry statistics show that the coffee market increased in volume by 3.3% from the 2018 year to be valued at $47.5 billion. [3]
  • Here are a few social media restaurant statistics to help make up your mind 10% of restaurant guests said that a restaurant’s social media or email marketing tactics influence them to return to a restaurant. [4]
  • Hospitality market data reveal that of all the sectors that make up the hospitality industry, air travel, accommodation, and food services, contribute over 50% of the total output. [0]
  • 31% of family travelers use a personal car to get around in. [0]
  • In 2018, there were 66.7% direct website bookings, 9.1% marketplace bookings, and 24.3% third. [0]
  • Hospitality research revealed that 10% of family travelers use ridesharing apps to get around in. [0]
  • According to latest global restaurant industry statistics, the worldwide restaurant market is projected to grow by 5.4% through 2026. [1]
  • From a value of $80.37 billion in 2020, the global online food delivery market is projected to reach $128.5 billion by 2027, with an annual growth rate of 6.5%. [1]
  • As for cloud or ghost kitchens, their market value is projected to increase from $43.1 billion in 2019 to $71.4 billion by 2027, with an annual growth rate of 12%. [1]
  • The global restaurant management software market was valued at USD 4.08 billion in 2021 and is expected to grow at a compound annual growth rate of 15.8% from 2024 to 2030. [5]
  • The front end software segment accounted for a market share of over 35% in 2021. [5]
  • The on premise segment accounted for a market share of over 45% in 2021. [5]
  • Enduse Insights The Full service Restaurant segment accounted for the largest market share of over 35% in 2021. [5]
  • Regional Insights North America held the major share of over 35% in 2021 of global market. [5]
  • The global restaurant management software market size was estimated at USD 4.08 billion in 2021 and is expected to reach USD 4.56 billion in 2024. [5]
  • The global restaurant management software market is expected to grow at a compound annual growth rate of 15.8% from 2024 to 2030 to reach USD 14.70 billion by 2030. [5]
  • North America dominated the restaurant management software market with a share of over 35% in 2021. [5]

Restaurant Management Software Statistics

  • After POS technology and payment processing, the most popular back office technologies were accounting software (52%, up from 31% in 2018) and payroll software (50%, up from 28% in 2018). [6]
  • Hopefully, it’ll assist you in determining which functions must be present in the app you’re developing or choosing 36% of restaurant professionals consider labor software as extremely important. [4]
  • Using a dedicatedrestaurant inventory management softwarecan help youreduce inventory mistakes and overstocking by 17%. [7]
  • The global restaurant management software market was valued at USD 4.08 billion in 2021 and is expected to grow at a compound annual growth rate of 15.8% from 2024 to 2030. [5]
  • The front end software segment accounted for a market share of over 35% in 2021. [5]
  • The global restaurant management software market size was estimated at USD 4.08 billion in 2021 and is expected to reach USD 4.56 billion in 2024. [5]
  • The global restaurant management software market is expected to grow at a compound annual growth rate of 15.8% from 2024 to 2030 to reach USD 14.70 billion by 2030. [5]
  • North America dominated the restaurant management software market with a share of over 35% in 2021. [5]

Restaurant Management Latest Statistics

  • A whopping 45% of diners go out to eat multiple times a week, with another 20% going out to eat once a week. [6]
  • ( Projected annual sales in the restaurant industry are $863 billion – that’s 4% of the country’s gross domestic product. [6]
  • Projected annual sales in the restaurant industry are $863 billion – that’s 4% of the country’s gross domestic product. [6]
  • ( In 1955, the restaurant industry comprised 25% of the family food dollar. [6]
  • In 2019, that number rose to 51%. [6]
  • In 1955, the restaurant industry comprised 25% of the family food dollar. [6]
  • ( American consumers spend 33% of their income on housing, 15.8% on transportation, and 12.6% on food. [6]
  • American consumers spend 33% of their income on housing, 15.8% on transportation, and 12.6% on food. [6]
  • ( 52% of restaurant professionals named high operating and food costs as a top challenge. [6]
  • 52% of restaurant professionals named high operating and food costs as a top challenge. [6]
  • ( 51% of restaurant operators name staffing as a top challenge to success, and 35% say training staff is a top challenge. [6]
  • 51% of restaurant operators name staffing as a top challenge to success, and 35% say training staff is a top challenge. [6]
  • ( Turnover in the restaurant industry is at an all time high, at 75%. [6]
  • Turnover in the restaurant industry is at an all time high, at 75%. [6]
  • ( The United States unemployment rate, as of June 2019, is extremely low, at 3.7%. [6]
  • The United States unemployment rate, as of June 2019, is extremely low, at 3.7%. [6]
  • ( As a result of minimum wage increases, 47% of restaurant operators admitted they have scheduled employees for fewer hours each week in the past twelve months. [6]
  • As a result of minimum wage increases, 47% of restaurant operators admitted they have scheduled employees for fewer hours each week in the past twelve months. [6]
  • ( For the same reason, 16% of restaurant operators have had to halt hiring efforts to lower labor costs. [6]
  • For the same reason, 16% of restaurant operators have had to halt hiring efforts to lower labor costs. [6]
  • ( 68% of restaurants offer anemployee handbookto new hires. [6]
  • 68% of restaurants offer an 32% of restaurants provide sexual harassment training to their staff. [6]
  • 46% of restaurants offer a mentor program. [6]
  • 53% of restaurants offer food safety and alcohol certification training. [6]
  • 67% of restaurants plan to pay for social media ads in 2019. [6]
  • ( 53% plan to invest in being a community event or charity sponsor. [6]
  • 53% plan to invest in being a community event or charity sponsor. [6]
  • ( When it comes to social media, restaurants are most likely to use Facebook (91% of restaurants) and Instagram (78%). [6]
  • Instagram has skyrocketed in popularity for restaurant promotion since last year, when only 24% reported using it. [6]
  • When it comes to social media, restaurants are most likely to use Facebook (91% of restaurants) and Instagram (78%). [6]
  • ( Restaurants are least likely to use YouTube for promotions (only 14% of restaurants report using it). [6]
  • Restaurants are least likely to use YouTube for promotions (only 14% of restaurants report using it). [6]
  • ( When dealing with negative online reviews or in person feedback, 23% of restaurateurs reach out directly to the person who gave the feedback. [6]
  • 15% put the feedback to use when giving performance reviews to frontofhouse or backof. [6]
  • Some restaurant professionals — 2% — admitted to never taking action when receiving negative guest feedback. [6]
  • When dealing with negative online reviews or in person feedback, 23% of restaurateurs reach out directly to the person who gave the feedback. [6]
  • As a result of minimum wage increases, 65% of restaurants have increased menu prices. [6]
  • ( 68% of restaurant professionals review sales reports on a regular basis, 45% regularly review labor reports, and 32% regularly review menu reports – and 17% admitted that they don’t check any of these regularly. [6]
  • 68% of restaurant professionals review sales reports on a regular basis, 45% regularly review labor reports, and 32% regularly review menu reports – and 17% admitted that they don’t check any of these regularly. [6]
  • ( 91% of restaurateurs expect profits to increase in 2019. [6]
  • 91% of restaurateurs expect profits to increase in 2019. [6]
  • ( If they had extra money on hand, 47% of restaurateurs would repair or update their equipment. [6]
  • If they had extra money on hand, 47% of restaurateurs would repair or update their equipment. [6]
  • Pent up demand for restaurants remains high, with 39% of adults not eating on premises at restaurants as often as they would like. [6]
  • ( 78% of millennials say they would rather spend money on an experience, such as a restaurant or other activity, compared to purchasing an item from a store. [6]
  • 78% of millennials say they would rather spend money on an experience, such as a restaurant or other activity, compared to purchasing an item from a store. [6]
  • ( If offered, 41% of consumers would buy a makeat home meal kit from their favorite restaurant. [6]
  • If offered, 41% of consumers would buy a makeat home meal kit from their favorite restaurant. [6]
  • ( 72% of diners ranked high quality food as the top factor that goes into choosing a restaurant to visit. [6]
  • Surprisingly, only 48% said value was their number. [6]
  • 72% of diners ranked high quality food as the top factor that goes into choosing a restaurant to visit. [6]
  • ( 35% of diners said they are influenced by online reviews when choosing a restaurant. [6]
  • 35% of diners said they are influenced by online reviews when choosing a restaurant. [6]
  • 54% of millennials say aself ordering kioskimproves the guest experience. [6]
  • a When paying for a low ticket item , 62% of guests opt to use their credit or debit card. [6]
  • When paying for a low ticket item , 62% of guests opt to use their credit or debit card. [6]
  • , 88% of guests pay with their card. [6]
  • When paying for a high ticket item , 88% of guests pay with their card. [6]
  • ( 4% of restaurants offer payment through Venmo. [6]
  • 4% of restaurants offer payment through Venmo. [6]
  • ( Only 31% of restaurants offer mobile pay. [6]
  • Only 31% of restaurants offer mobile pay. [6]
  • ( 50% of people still want printed receipts, but 36% are happy with digital receipts – and 14% don’t want a receipt at all. [6]
  • 50% of people still want printed receipts, but 36% are happy with digital receipts – and 14% don’t want a receipt at all. [6]
  • 31% of restaurateurs update their menu on a monthly basis. [6]
  • ( 61% of diners say they are more likely to eat healthy at a restaurant than they were two years ago. [6]
  • 61% of diners say they are more likely to eat healthy at a restaurant than they were two years ago. [6]
  • ( To reduce food waste, 28% of restaurants repurpose food trimmings, 26% offer varied portion sizes, and 25% compost. [6]
  • To reduce food waste, 28% of restaurants repurpose food trimmings, 26% offer varied portion sizes, and 25% compost. [6]
  • ( 51% of consumers say they are more likely to visit a restaurant that offers environmentally. [6]
  • 51% of consumers say they are more likely to visit a restaurant that offers environmentally. [6]
  • ( Diners love breakfast all day 55% say they. [6]
  • Diners love breakfast all day 55% say they’d order breakfast items at any time if they were offered. [6]
  • ( To seek out guest feedback, 29% of restaurateurs use manual comment cards, another 31% ask for feedback on their printed receipts, and 25% use a rating scale in digital receipts. [6]
  • To seek out guest feedback, 29% of restaurateurs use manual comment cards, another 31% ask for feedback on their printed receipts, and 25% use a rating scale in digital receipts. [6]
  • ( 73% of diners agree that restaurant technology improves their guest experience. [6]
  • 73% of diners agree that restaurant technology improves their guest experience. [6]
  • ( 95% of restaurateurs agree that restaurant technology improves their business efficiency. [6]
  • 95% of restaurateurs agree that restaurant technology improves their business efficiency. [6]
  • Restaurateurs say credit card processing, accounting, and inventory are the most important integrations to their 61% of diners agree that server handheld tablets improve their guest experience. [6]
  • 61% of diners agree that server handheld tablets improve their guest experience. [6]
  • Employment of food service managers is projected to grow 15 percent from 2020 to 2030, faster than the average for all occupations. [8]
  • The top employee engagement strategies for managers in 2020 are more team building activities (46%), more competitive pay (43%), and more professional development and training (38%). [2]
  • The employee engagement strategies restaurant staff want are an increase in pay (86%), more team building activities (58%), and more professional development and training (50%). [2]
  • 47% of restaurants were negatively affected by employee turnover in 2019, with less than a third of restaurateurs reporting that turnover had no impact on their business. [2]
  • Over 35% of employees feel that they don’t receive enough positive recognition at work. [2]
  • Lowering operational costs is the third highest goal for restaurateurs in 2020 (14%). [2]
  • The top food trends restaurants will be exploring in 2020 are vegan and plantbased options (10%), local ingredients (6%). [2]
  • Of 40% of restaurants that plan to expand in 2020, 58% plan to open one new location, 23% plan to open two, and 19% plan to open three or more. [2]
  • 42% of restaurateurs don’t plan on adding or changing any technology in their restaurant Nearly 20% of restaurateurs plan on updating their POS system in 2020. [2]
  • 65% of restaurant employees are very satisfied with their workplace technology Over 60% of restaurant staff want to communicate with managers through text or 7shifts. [2]
  • With 77% of the US population active on social media today, there is no better place to keep up with trends than the bustling platforms of Instagram, Facebook, and Twitter. [9]
  • 65% of restaurant guestsprefer to control how much they tip, as opposed to adopting autogratuities or the tip. [9]
  • 13% of consumers consider themselvesbrand loyalto restaurants. [9]
  • 79% of Millennials state that theyenjoy experimenting with productsfrom different cultures or countries. [9]
  • 86% of Millennials will try a new restaurant after seeingfood. [9]
  • 77% of restaurant chefs surveyed by the National Restaurant Association identified cannabis/CBD infused drinks as thenumber one trendin the restaurant industry right now. [9]
  • 90% of guestsresearch a restaurantonline before dining—more than any other business type. [9]
  • 57% of those guestsviewed restaurant websitesbefore selecting where to dine. [9]
  • 52% of all worldwide online traffic wasgenerated through mobile phones, up from 50% in the previous year. [9]
  • Digital channel sales are on pace to reach30% of total salesfor US restaurants by 2025. [9]
  • 60% of U.S. consumersorder delivery or takeout once a week. [9]
  • 34% of consumers spendat least $50 per orderwhen ordering food online. [9]
  • 20% of consumers say theyspend more on offpremise orderscompared to a regular dine. [9]
  • Digital ordering and delivery hasgrown 300% fasterthan dine in traffic since 2014. [9]
  • 70% of consumers say they’drather order directly from a restaurant, preferring that their money goes straight to the restaurant and not a third party. [9]
  • 45% of consumers say that offeringmobile ordering or loyalty programswould encourage them to use online ordering services more often. [9]
  • 63% of consumers agree that it ismore convenient to get deliverythan dining out with a family. [9]
  • 60% of restaurant operators say that offering delivery hasgenerated incremental sales. [9]
  • Delivery sales could rise an annual average ofmore than 20%to $365 billion worldwide by 2030, from $35 billion. [9]
  • 33% would never eat a restaurant withless than four stars. [9]
  • Over 80% ofrestaurants are turning to technology—like online ordering, reservation and inventory apps, and restaurant analytics—now more than ever to help them run their business successfully and efficiently. [9]
  • 41% of restaurants use, or will soon use, handheld server tablets. [9]
  • 68% of customers agree that the use of server tabletsimprove the restaurant experience. [9]
  • Integrating your restaurant POS and reservations management systemcan boost your online reviews by 1/4 of a star and create 2% more return customers (who tend to spend 67% more on average). [9]
  • The restaurant workforce makes up10% of the overall U.S. workforce. [9]
  • 76 percent of restaurateurs are looking forlabor management toolsin theirrestaurant point of sale. [9]
  • Over 60% of workers felt that a promotion would markedly increase their workplace happiness. [9]
  • 67% of restaurant employees would like to receive paid bonuses as recognition from management. [9]
  • 70% of restaurant employees reported that they would like hands on training from managers. [9]
  • They want to receive recognition as paid bonuses (72%), verbal kudos (36%), and promotions (32%). [9]
  • 40% of restaurant employees report a lack of team building events and activities, and nearly a quarter are actively unhappy with how few activities they have. [9]
  • We pay for 80% of that. [9]
  • In fact, according to the National Restaurant Association , 80 percent of all restaurant owners began their industry careers in entry level positions like these. [10]
  • According to the Bureau of Labor Statistics , there were 320,600 professionals employed as ‘food service managers,’ including restaurant managers, in 2010. [10]
  • Percentage of restaurant managers earning less than $46,000 75 percent 5. [10]
  • Percentage of restaurant managers earning more than $53,000 10 percent 6. [10]
  • 45.5% of all Restaurant Managers are women, while54.5%aremen. [11]
  • The most common ethnicity of Restaurant Managers is White (59.8%), followed by Hispanic or Latino (17.8%) and Black or African American (10.0%). [11]
  • In 2021, women earned 96% of what men earned. [11]
  • The top 10% of highest paid Restaurant Managers earn as much as $66,000 or more. [11]
  • Among Restaurant Managers, 45.5% of them are women compared to 54.5% which are men. [11]
  • The most common ethnicity among Restaurant Managers is White, which makes up 59.8% of all Restaurant Managers. [11]
  • Comparatively, there are 17.8% of the Hispanic or Latino ethnicity and 10.0% of the Black or African American ethnicity. [11]
  • White, 59.8% Hispanic or Latino, 17.8% Black or African American, 10.0% Asian, 9.0% Unknown, 2.7% American Indian and Alaska Native, 0.7% Restaurant Manager Race Percentages. [11]
  • Using the Census Bureau data, we found out how the percentage of each ethnic category trended between 2010 2019 among Restaurant Managers. [11]
  • Interestingly enough, the average age of Restaurant Managers is 40+ years old, which represents 45% of the population. [11]
  • 50% of Restaurant Managers earn that degree. [11]
  • A close second is Associate Degree with 23% and rounding it off is High School Diploma with 15%. [11]
  • Bachelors, 50% Associate, 23% High School Diploma, 15% Diploma, 4% Other Degrees, 8% Restaurant Manager Degree Percentages Restaurant Manager Wage Gap By Education. [11]
  • < 50 employees 50 100 employees 100 500 employees 500 1,000 employees 1,000 10,000 employees > 10,000 Company Size Percentages Employees with the Restaurant Manager job title have their preferences when it comes to working for a company. [11]
  • By looking over 39,125 Restaurant Managers resumes, we figured out that the average Restaurant Manager enjoys staying at their job for 1 2 years for a percentage of 36%. [11]
  • Job Title LGBT Job Openings Pipeline Superintendent 2.16% 6,611 Research And Development Program Manager 8.13% 130,782. [11]
  • Senior Project Manager 8.41% 167,770 Restaurant Manager 9.70% Occupational Health Nursing Director 10.10% 113,456 Counseling Services Director 12.85% 43,158 Surveillance Manager 14.43% 1,007 Profession Percentages of LGBT Job Openings. [11]
  • The most common foreign language among Restaurant Managers is Spanish at 53.3%. [11]
  • The secondmost popular foreign language spoken is French at 9.5% and Italian is the third most popular at 4.4%. [11]
  • Spanish, 53.3% French, 9.5% Italian, 4.4% German, 4.4% Arabic, 4.1%. [11]
  • U.S. diners are tipping an average of 15% as of May 2020, up from 11% in 2019.[Source]. [12]
  • The UK restaurant sector is expected to grow by 32.1%.[Source]. [12]
  • 72% of Americans dine at quick service restaurants for lunch.[Source]. [12]
  • The restaurant industry employs 12.5 million people in the U.S., which is 3.8% of the total population.[Source]. [12]
  • Prior to the pandemic, the U.S. restaurant industry experienced an annual turnover rate of 74.9%.[Source]. [12]
  • In the U.S., only 5% of employees said they were unhappy with their role.[Source]. [12]
  • 30% of all restaurant employees reported a 9 out of 10 to describe their own job happiness.[Source]. [12]
  • 62% of employees say they would leave their company over lack of training.[Source]. [12]
  • 70% of restaurants are single. [12]
  • On average 90% of people surveyed said they read restaurant reviews prior to going out.[Source]. [12]
  • 77% of guests search out their restaurant’s menu first.[Source]. [12]
  • 95% of guests report that good customer service is key to their brand loyalty.[Source]. [12]
  • Customers are 63% prefer to order through your website than through a third party vendor.[Source]. [12]
  • 70% of guests have reported they became discouraged from visiting a restaurant’s website.[Source]. [12]
  • 35% of customers say they are only looking for restaurants with high review ratings.[Source]. [12]
  • Even a one star increase on Yelp can increase your profits by 2%.[Source]. [12]
  • The most common complaint is food quality, with 19% of guests disappointed with their meal.[Source]. [12]
  • Over 90% of all companies have a customer loyalty program.[Source]. [12]
  • Paytronix reports that loyalty programs increase guest visits by 20% and that those guests spend 20% more.[Source]. [12]
  • A Paytronix survey showed that loyalty memberships along with geo fencing increased restaurant sales by 50%.[Source]. [12]
  • 72% of U.S. consumers say they are part of a loyalty program.[Source]. [12]
  • 62% of Gen Z are influenced by loyalty programs.[Source]. [12]
  • 59.5% of the world’s population is online.[Source]. [12]
  • users.[Source] 20% of restaurants report that they still don’t have. [12]
  • a website.[Source] 63% of guests prefer to order directly from the restaurant.[Source] 18% of guests would rather order through a third. [12]
  • 91% of restaurateurs said they want to invest in kitchen automation in 2021.[Source]. [12]
  • 56% of consumers have expressed concern with how their data is used.[Source]. [12]
  • 88% of restaurants are reported as switching exclusively to contactless digital menus.[Source]. [12]
  • The pandemic drove 163% of restaurant job losses in the UK.[Source] From 2019 to April 25, 2021, the UK industry saw a decline in seated restaurants of 36.14%.[Source]. [12]
  • 55% of U.S. restaurant guests are eating at home, rather than on premise.[Source] 59% of Americans feel comfortable going out to eat.[Source]. [12]
  • Consumers are 68% more likely now to order off premise than prior to the pandemic.[Source]. [12]
  • 33% of guests report that they will continue ordering offpremise dining post. [12]
  • 44% of customers are tipping more than before.[Source]. [12]
  • 90% of guests check out a restaurant online before eating there. [3]
  • A one star increase on Yelp can drive a restaurant’s profit by up to 9%. [3]
  • 27% of people who order food are willing to pay extra for fast delivery. [3]
  • 51% of restaurateurs say hiring, training, and retaining staff is the biggest challenge they face. [3]
  • 95% of restaurant owners say using technology improves the overall efficiency of their eateries. [3]
  • According to a 2020 report by the National Restaurant Association, more than 1 million restaurants open their doors to the hungry public on a daily basis. [3]
  • 80% of restaurant managers started their restaurant industry careers as entry. [3]
  • According to Statista, in 2019, approximately 3.88 million people were employed by franchise businesses. [3]
  • 70% of US restaurants are single. [3]
  • According to data by the Travel and Tourism Research Association, more than 170 million Americans visited some type of eatery per day in 2018. [3]
  • The industry’s total sales have tripled over the last 25 years, but 2020 saw its sales fall by 30%, to just under $200 billion. [3]
  • The restaurant performance index, which tracks the health and outlook of the restaurant industry, fell by 0.8% from October 2020 to 97.5 in November, as another wave of the pandemic hit the country. [3]
  • 90% of guests check out a restaurant online before dining. [3]
  • 91% of restaurant operators use Facebook to promote their business, while 78% use Instagram as well. [3]
  • At the moment, Facebook is the most prominent social network for advertising a food business, with 91% of restaurateurs using it to attract new customers. [3]
  • From 2018 to 2019, Instagram use from restaurants more than tripled, rising from 24% to 78%. [3]
  • A one star increase on Yelp can boost a restaurant’s profits by up to 9%. [3]
  • Restaurant social media statistics show that an extra star on this platform translates into an increase in revenue of between 5% and 9%. [3]
  • 33% of Americans would never eat at a restaurant with a rating lower than four stars. [3]
  • A staggering 79% of people don’t differentiate whatsoever between the judgment of a close friend or family member and a stranger online. [3]
  • 61% of consumers learn about food online. [3]
  • Reading blogs, scrolling through social media, and checking review apps is how 61% of consumers learn about new trends in food and discover new restaurants. [3]
  • 69% of millennial diners will take a picture of their food for Instagram before eating it. [3]
  • The restaurant industry makes up 3.8% of the total US workforce. [3]
  • As of January 2021, the hospitality industry employs almost 3.8% of the US labor force. [3]
  • Restaurant industry stats published by the National Restaurant Association revealed that nearly 60% of American adults have some work experience in the industry. [3]
  • According to Toast’s restaurant industry statistics, 68% of restaurant owners provide their new employees with a handbook, 19% use online training, and 36% organize a formal 30day check. [3]
  • According to a survey conducted by 7 Shifts, which included the data from 150,000 restaurants, it takes less than two months for restaurant workers to leave their job. [3]
  • According to 7 Shifts’ restaurants statistics, an average shift for a chef lasts 7.72 hours, while hosts and hostesses who cover only the busiest restaurant hours work 5.61 hours. [3]
  • According to estimates by the National Restaurant Association, there will be 1.6 million new job posts in the restaurant industry in the next decade. [3]
  • 24% of US adults consume at least three meals provided by the quick service food industry every week. [3]
  • 36.6% of adult Americans eat fast food every day. [3]
  • 50% of quickservice restaurants that include organic food in their offer have an average check size of $5. [3]
  • The expected growth rate of limited service restaurants for 2021 is 8%. [3]
  • And as part of the pandemic recovery, industry statistics by the National Restaurant Association project an 8% growth rate for these establishments in 2021. [3]
  • 72% of limited service restaurants added enhanced delivery and online ordering in 2020. [3]
  • In order to provide an even faster, and, what’s more important, safer way to get food during the pandemic, 72% of quick service implemented online and mobile ordering. [3]
  • 26% of US consumers spend up to $25 per order when ordering food online. [3]
  • 34% of US customers spend up to $50 per order when ordering food online. [3]
  • 86% of American adults order food at least once a month. [3]
  • As Gloria Food’s ordering statistics indicate, a whopping 86% of US adults get food delivered to their front door at least once a month. [3]
  • 57% of millennials say they have restaurant food delivered so they can enjoy movies and TV shows at home. [3]
  • Millennials are also the largest group of food truck consumers 27% of people who use food delivery services are willing to pay extra for fast delivery. [3]
  • 67% of customers who place orders online visit the restaurant more frequently than those who do not. [3]
  • Research by Cintl shows that 67% of customers who order from a restaurant online have a tendency to visit the same restaurant when they dine out. [3]
  • 55% of people who use online delivery services are in the 18. [3]
  • Restaurant industry data on online delivery published by suggests that more than half of consumers who use the service belong to Gen Z, whereas baby boomers make up only 17%. [3]
  • 54.8% of the budget Americans allocate to food is spent in restaurants. [3]
  • 51% of restaurant owners say hiring, training, and retaining staff is the biggest challenge they face. [3]
  • 52% of restaurateurs say high operating costs are their biggest obstacle in business. [3]
  • An overwhelming 95% of restaurant owners say the use of technology improves the overall efficiency of their establishments. [3]
  • Indeed, 73% of restaurant goers agree that technology enhances their dining experience. [3]
  • 67% of quickservice restaurant customers say they would like to be able to make an order by using a self. [3]
  • That’s why 67% of customers would like to speed up the process by placing their order through a self. [3]
  • 78% of restaurateurs say credit card processing is the most important POS feature for the success of their business. [3]
  • According to Toast’s restaurants statistics, 78% of them name it the number one pointof service feature contributing to the success of their business. [3]
  • 83% of customers say online reservations are “very important” to them. [3]
  • In 2020, 40% of all restaurants added contactless or mobile payment or payment through a custom app. [3]
  • 46% of restaurant professionals think handheld devices are essential to their business strategy. [3]
  • An industry report by Toast shows that nearly half of restaurant operators view handheld devices as helpful for improving the overall efficiency of their establishment, while 61% of diners agree with the statement. [3]
  • According to Statista’s bar industry statistics, this sector is very lucrative, generating an annual income of $24 billion. [3]
  • The operating income of an average coffee shop is 2.5% of net sales. [3]
  • The former generates only a 2.5% profit margin, while the latter can make up to 15%. [3]
  • And according to CHD Expert’s BBQ restaurant industry statistics, the country boasts more than 15,200 establishments that specialize in preparing meat this way. [3]
  • 58% of barbecue restaurants have been operating for at least five years. [3]
  • The fact that almost 60% of these restaurants have a track record of five years or more in the business proves this. [3]
  • Restaurants are also capturing only 45% of the share in food spending from consumers. [4]
  • Compared to 51% during pre pandemic levels, 2020 was not a good time for the food industry. [4]
  • As of January 2021, there was a 65.91% yearonyear decline in consumers dining in restaurants in the U.S. as a result of the COVID. [4]
  • The restaurant industry’s share of the food dollar in the United States is 51%. [4]
  • 8.1% – The percentage increase in debt between 2019 and 2020 for limited. [4]
  • In 2020, 50% of limitedservice restaurants became distressed businesses due to changes in consumer behavior brought about by the COVID. [4]
  • Since October 2020, 83% of fine dining restaurants expected lower sales in six months. [4]
  • In 2020, 63% of fullservice restaurants became distressed businesses due to changes in consumer behavior brought about by the COVID. [4]
  • Over 60% of adults have worked in the restaurant industry at some point during their lives. [4]
  • Nearly 50% of Americans got their first job experience in a restaurant. [4]
  • 53% of restaurants use cash out tips as a tipping method. [4]
  • 54% of guests say that online reservation is the most important technology feature. [4]
  • Likewise, 41% say it’s free Wi. [4]
  • According to Brandwatch, there are 3.03 billion active users on social media. [4]
  • 50% of consumers expect a response on social media within 30 minutes. [4]
  • However, only 50% of companies meet this expectation. [4]
  • 67% of restaurants are planning to use social media advertising in 2019. [4]
  • 20% to 40% –. [4]
  • 54% of them go out at least thrice a week to eat according to USA Today. [4]
  • According to nrn.com, digital delivery and ordering has grown around 300% faster compared to dine in traffic from 2014. [4]
  • Remember that percentages are always expressed as a portion of 100, and therefore the decimal figure resulting from the cost divided by total sales should be multiplied by 100. [13]
  • food cost percentage = cost of food ÷ total sales= $1000 ÷. [13]
  • $2500= 0.4= 40%. [13]
  • labour cost percentage = cost of labour ÷ total sales= $850 ÷ $2500= 0.34= 34% overhead cost percentage = cost of overhead ÷ total sales= $650 ÷ $2500= 0.26= 26%. [13]
  • 35.7% labour cost percentage = $800 ÷ $3500= 0.2285= 22.9%. [13]
  • overhead cost percentage = $700 ÷ $3500= 0.2= 20% profit in dollars =. [13]
  • = $3500 – = $3500 – = $750 profit percentage based on total sales =. [13]
  • The before tax profit percentage is over 20% in this example. [13]
  • Another way to determine the percentage profit is to add the cost percentages and subtract the answer from 100%. [13]
  • 100% – (35.7% + 22.9% + 20%). [13]
  • Management has decided that a minimum food percentage of 30% must apply to all menu items. [13]
  • selling price = cost ÷ cost %= $4.50 ÷ 30%= $4.50 ÷ 0.3=. [13]
  • If the food percentage is 30%, you can determine the actual food cost by doing the following. [13]
  • cost = selling price × cost %= $18.50 × 30%=. [13]
  • 1200= 0.25= 25% roast beef sandwich percentage =. [13]
  • 1200= 0.29= 29% grilled cheese sandwiches =. [13]
  • The sales mix is about 38% steak sandwiches, 25% fish and chips, 29% hot roast beef sandwiches, and 8% grilled cheese sandwiches. [13]
  • Hilton remains the world’s most valuable hospitality brand, with its value up by an impressive 35% despite the COVID. [0]
  • 81% of travelers want greater digital customer service from hotel brands. [0]
  • Also, the hospitality industry exports accounted for up to 11% of total US exports in 2017. [0]
  • Moreover, the industry exports accounted for 32% of total US services exports. [0]
  • In 2018, the travel and tourism industry accounts for 10.2% of the global GDP. [0]
  • In 2016, Asia accounts for more than 30% of the global $1 trillion business travel sector. [0]
  • The travel and tourism sector is one of the fastest growing industries, accounting for over 10% of the world’s GDP. [0]
  • Apparently, large chains lose 10% to 15% of total revenue as commission paid to third. [0]
  • On the other hand, small chains and small hotels pay between 18% and 22% of their revenue as commission to third. [0]
  • As a result, wages now account for 25% to 30% of the total revenue in 2019. [0]
  • More importantly, 10% of the total global workforce is employed by the tourism industry. [0]
  • Immigrants account for 13% of the total US population. [0]
  • However, immigrants account for 31% of the total workforce in hotels and lodgings in the US. [0]
  • Pre Brexit, between 12.3% and 23.7% of the total Uk hospitality industry employees are EU nationals. [0]
  • International travel spending fell 76% while business travel spending fell 70%. [0]
  • The pandemic had a significant impact on the travel economies of all US states and territories, with Hawaii suffering the most with as much as 60% yearon year growth rate in 2020. [0]
  • Meanwhile, Mississippi suffered the least with a 2, 6% yearon. [0]
  • In total, 18 US states and territories experienced more than a 40% downturn in travel spending in 2020. [0]
  • However, 56% of consumers say they expect to travel for leisure despite the threat of COVID. [0]
  • Unfortunately, business travel is forecasted to go down by 85% compared to 2019 through April 2021. [0]
  • When making transportation decisions, it was found that 52% of travelers go for the fastest option, 34% go for the most affordable option, and 34% want options where kids are easier to manage. [0]
  • Hospitality data show that 55% of the global cruise passengers are from the United States. [0]
  • Interestingly, only 5% of travelers with Gen Alphas, use a cruise ship as the mode of transport for family travel. [0]
  • As of January 2021, the shares of prominent cruise companies Royal Caribbean and Norwegian Cruises have dropped by 60%. [0]
  • 54% of travelers with Gen Alpha use the plane as the mode of transportation for family travel. [0]
  • At the low point in April 2020, global air travel was about 95% below 2019 levels. [0]
  • The 7day average of road trips reached a pandemic low of 72% yearonyear growth in early. [0]
  • The summer of 2020 saw a yearonyear decline of. [0]
  • The strongest pandemic performance was recorded over the Labor Day holiday with just a 5% yearon. [0]
  • Moreover, 47% of travelers with Gen Alphas, use their cars for family travel. [0]
  • On the other hand, 28% walk, 27% use rental cars, 21% use a taxi, and 6% use bikes. [0]
  • It continued to improve slightly in September with a yearonyear growth rate of. [0]
  • However, the year ended with $57 billion ( 39% y/y growth rate). [0]
  • 71% of global travelers expect travel service providers to deliver sustainable travel choices. [0]
  • Before the COVID 19 pandemic, it was estimated that by 2024, the total number of annual international visitors to the US will be 95.5 million. [0]
  • Millennial Travelers Statistics Around 82% of millennials traveled in 2019. [0]
  • 66% of millennials book their trips using a smartphone while 74% use it for research. [0]
  • Meanwhile, up to 64% of millennials book hotel rooms on their smartphones. [0]
  • Moreover, 25% of Millenials find their holiday accommodation through social media platforms. [0]
  • 23% of millennials have checked in their holiday accommodation using a smartphone. [0]
  • On the other hand, 97% of millennials post their holiday pictures on social media. [0]
  • More importantly, 80% of millennials are likely to settle for a service that sends recommendations based on their budget and preferences. [0]
  • Interestingly, 78% of millennials prefer to spend their earnings on experiences and not things. [0]
  • However, 48% of Millennials say that they are concerned about contracting COVID 19 if they travel. [0]
  • Actually, 95% of travelers with Gen Alphas say that keeping their family happy and entertained is of the utmost importance. [0]
  • The majority (55%) of family traveler take trips to relax, 54% take family play vacation, visiting family/friends (47%), sightseeing (41%), romantic gateway (25%), special event (21%), and bleisure trips (21%). [0]
  • Interestingly, family travel decisions are influenced by travel review sites (63%), family/friends/colleagues (46%), search engine (46%), young children (43%), social media (35%), online videos (28%), online ads (22%). [0]
  • Most importantly, appealing imagery influences 54% of travel decisions. [0]
  • Other things that influence decisions include deals (53%), informative content (50%), helpful reviews (44%), and simple language (35%). [0]
  • In light of the pandemic, 39% of travelers say they intend to choose less crowded destinations and ones that have extensive hygiene programs. [0]
  • In fact, this industry accounts for approximately 20% of the total hospitality. [0]
  • In 2020, hotel occupancy averaged just 44%, which is 33% lower than in 2019. [0]
  • was just $45, which is 48% lower than in 2019. [0]
  • After reaching its best pandemic performance in September with a yearonyear growth rate of 28%, the yearonyear change in hotel occupancy once again fell to 35% in November before slightly improving to 32% in December 2020. [0]
  • Luxury hotels performed the worst during the pandemic, with only 21% occupancy in December 2020 compared to 68% in December 2019. [0]
  • On the other hand, economy hotels performed better, with 45% occupancy in December 2020, just 3% below December 2019 (48%). [0]
  • As the hotel sector was heavily impacted by the COVID 19 pandemic, hotel brands could lose up to 20% of their cumulative value, equating to $14 billion. [0]
  • At 41% location weigh heavily in accommodation decisions followed by family needs (39%), price (36%, family friend offerings (31%), room size (31%), and deal/promotion (21%). [0]
  • Interestingly, 37% of vacation travelers prefer staying at a value hotel than at a shared lodging. [0]
  • Once checked in, 90% of millennials connect to the hotel WiFi. [0]
  • 58% of family travelers stayed in a hotel on their last trip. [0]
  • On the other hand, 21% stayed in a resort, 17% were hosted by friends/family, and 16% stayed in a vacation rental. [0]
  • In light of the pandemic, 50% of travelers say mask enforcement is their leading factor in deciding where to stay. [0]
  • 24% of family travelers spend most on hotels, 16% on food, 15% on a flight, 10% on tours, 10% of transportation, and 8% on shopping. [0]
  • Fun and entertainment activities in the family travel itinerary include theme parks and attractions (74%), water activities (67%), outdoor activities (55%). [0]
  • Others include water activities dining experiences (40%), Museum visits (38%), educational experiences (28%), and guided tours (26%). [0]
  • 55% of global travelers say they are determined to make effective travel choices, but face multiple barriers when trying to actualize this. [0]
  • 51% of US travelers who decide to go on a trip spend up to seven days conducting research. [0]
  • Additionally, 70% of global travelers are more likely to book an eco friendly accommodation, whether they are looking for a sustainable stay or not. [0]
  • More importantly, according to Google data, flights and hotels are booked in advance of 12 weeks. [0]
  • Travelers who book their activities ahead spend 81% more on transportation and 47% more on accommodation. [0]
  • Meanwhile, 48% of experience bookings happen when visitors arrive at their destination. [0]
  • On the other hand, according to another Deloitte US Travel and Hospitality Outlook report, US hotel gross bookings revenue in 2017 was $185 billion. [0]
  • In 2017, smartphones accounted for 43% of the total travel. [0]
  • Besides, they accounted for nearly 23% of all logistics. [0]
  • Interestingly, 25% of hospitality and leisure CEOs think AI will significantly impact the way they operate in the next five years. [0]
  • Moreover, 70% of millennials are likely to book holiday accommodation using a tech amenity like mobile payments, Smart TVs, or keyless entry. [0]
  • Interestingly, hotels that are using virtual tours are getting up to a 135% increase in online revenue. [0]
  • The job outlook for bar and restaurant workers was promising as well, shooting up 17%, which is far higher than the national average. [1]
  • Foodservice makes up 40% to 50% of total food spending in the US, but this range goes down to 10% to 15% in developing countries. [1]
  • Moreover, 50% of restaurants added new products and/or services due to the pandemic. [1]
  • In addition, the job outlook for restaurant employees from 2020 to 2030 is at 17%, higher than the national average of 8%. [1]
  • As of August 2021, a larger share of adults had food delivered or picked up an order to go than those who dined in restaurants for breakfast (31% vs 19%), lunch (43% vs 28%), and dinner (60% vs 48%). [1]
  • Also, as of April 2021, 57% of all restaurants, 61% of fullservice establishments, and 53% of limitedservice restaurants in the US offer on premise outdoor dining. [1]
  • Furthermore, 26% of food businesses see themselves as tech forward after the onset of the pandemic. [1]
  • The global food service industry’s projected worth was $3 trillion in 2020 and is expected to reach $4.1 trillion by 2026, with an annual growth rate of 5.4%. [1]
  • Meanwhile, the food and beverage sales of the US food service industry reached $789 billion in 2021, accounting for a 19.7% growth over the previous year. [1]
  • The branch of the US restaurant industry that posted the largest growth in 2021 is bars and taverns with a 94.8% increase in sales from 2020. [1]
  • In the first week of December 2021, the U.S. restaurant industry experienced a 7% yearon year average check growth. [1]
  • On average, delivery customers spend 21% more than takeout customers. [1]
  • 32% of adults diners are less likely to dine in a restaurant if masks are required to eat inside. [1]
  • In addition, 84% of adult diners prefer it if restaurants set up outdoor dining areas. [1]
  • Remarkably, 83% of young consumers do not mind paying a little more for sustainable packaging. [1]
  • Moreover, 67% of consumers think that packaging recyclability is important. [1]
  • In lieu of this, 58% of consumers are more likely to buy food items whose packaging clearly states that it’s reusable or recyclable. [1]
  • Unsurprisingly, 53% of adult consumers say that buying delivery or takeout is necessary to their current lifestyle. [1]
  • Furthermore, 79% of customers prefer to transact through online kiosks more than with humans and 78% would rather order through a QR code. [1]
  • On the other hand, 33% of diners say that proof of vaccination inspires confidence in visiting restaurants. [1]
  • In December 2020, sales from online orders increased by a staggering 452% from what they were prior to the COVID. [1]
  • There was a 313% increase in sales from digital ordering platforms after the onset of the pandemic, and by December 2020, the increase in online sales reached 452%. [1]
  • In addition, consumers, on average, spend 10% more on delivery orders than takeouts. [1]
  • In December 2020, 90% of food deliveries were made to homes or offices, 28% were collected from the store, and 23% were picked up at the store’s curbside. [1]
  • Meanwhile, Door Dash accounts for the highest share of delivery sales in the US at 57%, followed by Uber Eats (24%), Grubhub (15%), and Postmates (3%). [1]
  • 65% of online orders in May 2020 were from first time customers to a brand. [1]
  • Interestingly, 68% of consumers prefer to place delivery orders from a food establishment’s website. [1]
  • As of August 2020, 43.7% of the 245 top retailers offer curbside pick up options, which represents a 36.8% increase from the previous year. [1]
  • Additionally, 39% of US retailers introduced the curbside pick up option during the pandemic, of which 74% will keep after COVID. [1]
  • As a result, 69% of US buyers expect retailers to offer curbside pickup and 71% expect the buyonlinepickupin store to be available. [1]
  • Moreover, 69% of US consumers have used curbside pick up since the beginning of the pandemic. [1]
  • Meanwhile, the country with the highest online food delivery penetration is Denmark at 61.1%, followed by China (58.7%), Netherlands (53.8%), Canada (50.7%), and Finland (49.9%). [1]
  • Digital orders account for 28% of all orders. [1]
  • Also, the number of online food orders in fastfood and casual dining restaurants is 50% larger than non. [1]
  • 32% of consumers observed healthier eating habits in 2020. [1]
  • Surprisingly, there was a 149% increase in the appearance of fermented foods on Upserve menus. [1]
  • In addition, over 50% of customers would buy a meal kit if it is offered by their favorite restaurants. [1]
  • This percentage shoots up to 75% for millennials and Gen Z adults. [1]
  • 50% of consumers are merely likely to prepare their own food since the pandemic. [1]
  • In 2020, the food items with the biggest increase in online orders were sandwiches and wraps (21%), burgers (10%), pizza (9%), salad (7%), and seafood (6%). [1]
  • Meanwhile, for dine in menus, the biggest increase was from seafood at 17%, followed by sandwiches and wraps (14%), steak (8%), salad (7%), pasta (6%), and burgers (6%). [1]
  • 35% of off premise customers are more likely to go for a restaurant that serves alcohol. [1]
  • This number grows to 53% for millennial diners. [1]
  • As of October 2021, the restaurant industry’s unemployment rate in the US is 7.5%. [1]
  • To add to that, 77% of US restaurant operators do not have sufficient staff to meet the current demand. [1]
  • From June 2020 to June 2021, the food commodities with the highest price increases are fat and oils (42.2%), beef (41.4%), pork (32.7%), processed poultry (27.4%), seafood (18.8%), eggs (16.3%), and flour (12.7%). [1]
  • In addition, menu prices have gone up by 3.9% and grocery prices by 2.2% in 2021. [1]
  • According to food businesses, COVID 19’s biggest impact is in health safety with a score of .8, followed by customer behavior , store operations and design , supply chain , and business model. [1]
  • The number of on premise diners on December 20, 2021, was 33% lower than that of the same day in 2019 due to the Omicron variant. [1]
  • Meanwhile, as of December 2021, the restaurant traffic in New York City dropped by 60% and in Washington D.C. by 53% compared to their 2019 figures due to the Omicron variant. [1]
  • Moreover, due to Omicron, interest in catering services decreased by 22% on Yelp while inquiries and reviews of food delivery services went up by 13% in December 2021. [1]
  • In August 2021, 37% of US adults opted to have food delivered or ordered takeout instead of dining in a restaurant due to the delta variant, and 19% of those who dined out had their meals in the outdoor seating area. [1]
  • As such, 19% of adults stopped going to food establishments due to the Delta variant. [1]
  • In August 2021, the number of fullservice restaurants offering outdoor dining increased to 72% and limited service restaurants to 57% due to the Delta variant. [1]
  • Furthermore, the on premise sales of a majority (40%). [1]
  • 71% of food businesses believe that digital transformation is a crucial factor for business agility, higher than the share of rapid decision and learning cycles (50%), empowered teams (27%), and entrepreneurial culture (20%). [1]
  • As such, 90% of restaurants think increased automation would help their staff concentrate more on important tasks. [1]
  • The number of QR code payment users is projected to increase from 1.5 billion in 2020 to over 2.2 billion by 2025, accounting for 29% of all mobile phone users globally. [1]
  • In the US, the number of QR code payment users would likely increase by 240% from 2020 to 2025. [1]
  • 92% of restaurant owners plan to increase community engagement programs. [1]
  • In addition, 29% of diners communicate with restaurants through their Facebook page while 18% do so on their Instagram profile. [1]
  • Increasing a restaurant’s rating in online reviews by half a star can lead to a 5% to 9% increase in revenues. [1]
  • Furthermore, 94% of consumers say that positive reviews make them more likely to use a business. [1]
  • Conversely, 92% of consumers say that negative reviews make them less likely to do so. [1]
  • What’s more, only 13% of consumers do not read online reviews. [1]
  • A majority (34%). [1]
  • In 2020, the average number of posts per day across all industries and sectors on Facebook increased by 6.4%. [1]
  • The restaurant cafe category has the 5th highest amount of average engagements per post by followers on Facebook at 0.43%, higher than alcohol (0.39%), accommodation (0.35%), and travel (0.27%). [1]
  • Meanwhile, 18.3% of US adults have made a purchase on Facebook, higher than the rates of Instagram (11.1%) and Tiktok (1.4%). [1]
  • In 2020, the searches for local businesses on Facebook increased by 23% as the memberships of local groups grew 3.3 times. [1]
  • 90% of Instagram users follow a business profile on the platform. [1]
  • 50% of users admit that they become interested in a brand upon seeing an ad on Instagram. [1]
  • Interestingly, 30% of millennial diners stay away from restaurants with a weak Instagram presence. [1]
  • Moreover, 69% of millennial diners take a photo of their food before eating. [1]
  • Instagram has the highest average engagement rate per post for restaurants at 1.31%, higher than Facebook (0.40%) and Twitter (0.11%). [1]
  • In 2020, Instagram extended its lead in engagements further with a median rate of 1.40% per post, higher than Facebook (0.42%) and Twitter (0.09%). [1]
  • 55% of TikTok users wanted to visit or order food from a food establishment after seeing “appetizing” food videos on the platform. [1]
  • Similarly, 51% of users visited a restaurant because they saw a new menu item on the platform. [1]
  • In addition, 36% of users order from food establishments after seeing them on the platform. [1]
  • Moreover, more than 45% of users are willing to travel offstage to visit a restaurant after seeing a well made Tiktok video about it, and 16% already did. [1]
  • 35% of users also wanted to visit a restaurant because a TikTok video portrayed it as a place with a cool atmosphere. [1]
  • It’s interesting to note that 56.1% of TikTok’s ad audience is female while 43.9% is male. [1]
  • 36% of TikTok users order from restaurants after seeing them on the app. [1]
  • The industry as a whole is making some progress here as more savvy F&B operators realize that by controlling inventory, they’re reining in their biggest cost center — the average restaurant food cost percentage hovers between 28% and 32% of total food sales. [7]
  • According toone study, operators who do that canadd between 2% and 10% to their bottom linebecause they can easily identify sales trends and keep to their ingredient par levels. [7]
  • According to thisstudy from Toast, both successful (39%) and no growth (47%). [7]
  • In fact, 78% of operators look at those metrics daily, which should give you an idea about just how important they are. [7]
  • According to theNational Restaurant Association, a whopping75% of US restaurants are struggling to turn a profitspecifically because of their inability to manage food costs and keep them at acceptable levels. [7]
  • The samestudyfrom the National Restaurant Association unearthed yet another shocking truth — 75% of restaurant inventory shrinkage in the US comes down to employee theft. [7]
  • Thispilferage costs restaurants an estimated $20 billion per year. [7]
  • For an average restaurant,10 to 15 essential menu items account for nearly 50% of sales. [7]
  • A similarstudyto the one above suggests that elaborate menus might be the thing of the past, finding that80% of restaurant sales come from only 16% of menu items. [7]
  • In anaverage restaurant,10% of food is wasted before it makes it onto a plate. [7]
  • Yourdiners care about how you manage waste– 72% of them are conscious of restaurant waste practices, and47% are willing to pay more to support restaurants that actively endeavour to reduce food waste. [7]
  • Unfortunately, according to thereFED report from 2018, only 28% of restaurants repurpose food trimmings,26% vary portion sizes, and 25% compost leftovers. [7]
  • If you’re facing greater inventory challenges becauseyou’re running a multioutlet business, you’re not alone —30% of global restaurants are multi. [7]
  • The cloud segment is anticipated to register a significant growth of 19.2% over the forecast period. [5]
  • The Quick Service Restaurant segment is expected to register a significant growth of 17.5% from 2024 to 2030. [5]
  • The Asia Pacific is expected to emerge as one of the fastest growing region over the forecast period at a CAGR of 18.1%. [5]

I know you want to use Restaurant Management Software, thus we made this list of best Restaurant Management Software. We also wrote about how to learn Restaurant Management Software and how to install Restaurant Management Software. Recently we wrote how to uninstall Restaurant Management Software for newbie users. Don’t forgot to check latest Restaurant Management statistics of 2024.

Reference


  1. financesonline – https://financesonline.com/hospitality-statistics/.
  2. financesonline – https://financesonline.com/restaurant-software-statistics/.
  3. 7shifts – https://www.7shifts.com/blog/study-restaurant-labor-management-trends-stats-for-2020/.
  4. smallbizgenius – https://www.smallbizgenius.net/by-the-numbers/restaurant-industry-statistics/.
  5. financesonline – https://financesonline.com/restaurant-statistics/.
  6. grandviewresearch – https://www.grandviewresearch.com/industry-analysis/restaurant-management-software-market.
  7. toasttab – https://pos.toasttab.com/blog/on-the-line/restaurant-management-statistics.
  8. apicbase – https://get.apicbase.com/restaurant-inventory-statistics/.
  9. bls – https://www.bls.gov/ooh/management/food-service-managers.htm.
  10. upserve – https://upserve.com/restaurant-insider/industry-statistics/.
  11. hcareers – https://www.hcareers.com/article/career-advice/15-statistics-on-restaurant-management-salaries.
  12. zippia – https://www.zippia.com/restaurant-manager-jobs/demographics/.
  13. qsrautomations – https://www.qsrautomations.com/blog/restaurant-management/restaurant-statistics/.
  14. opentextbc – https://opentextbc.ca/basickitchenandfoodservicemanagement/chapter/the-basic-calculation-of-operating-costs/.

How Useful is Restaurant Management

One of the primary areas where restaurant management proves its worth is in providing exceptional customer service. A well-managed restaurant operates like a well-oiled machine, with managers overseeing every aspect of the dining experience. They ensure that customers’ needs are met promptly and efficiently, handling reservations, organizing table arrangements, and dealing with any special requests. By effectively managing the front of the house, restaurant managers set the stage for a positive and enjoyable dining experience for patrons.

Another significant aspect of restaurant management is maintaining the quality and consistency of the food being served. Skillful managers work closely with chefs to establish high standards for food preparation, presentation, and taste. They oversee the ordering and storage of ingredients, ensuring that the kitchen is well-stocked and adhering to food safety regulations. By maintaining consistency in everything from ingredient quality to portion sizes, restaurant managers create an atmosphere of trust and reliability for customers.

Additionally, restaurant management is responsible for ensuring the financial success and profitability of an establishment. On the financial side, managers handle budgeting, cost control, and inventory management. They implement strategies to maximize revenues while minimizing expenses, striking a delicate balance that is essential for a successful business. By carefully analyzing sales data and monitoring industry trends, managers can make informed decisions regarding menu offerings, pricing, and promotional campaigns.

Furthermore, effective restaurant management establishes a positive work environment and nurtures a cohesive team. Managers are responsible for hiring and training a competent staff and enforcing policies and procedures. By fostering a work culture built on trust, respect, and open communication, managers motivate employees to perform at their best. They encourage teamwork and collaboration, letting each team member contribute their unique skills to create a seamless operation. A well-managed restaurant is more likely to attract and retain dedicated employees who are committed to providing exceptional service.

Lastly, restaurant managers also play a vital role in maintaining a safe and ethical work environment. They ensure compliance with health and safety regulations to protect both employees and customers. Managers are responsible for enforcing proper hygiene practices, sanitation standards, and social distancing protocols. By prioritizing the well-being and satisfaction of everyone within the establishment, managers contribute to building a reputation for trustworthiness and reliability.

In conclusion, the usefulness of restaurant management cannot be underestimated. From orchestrating exceptional customer service to maintaining high-quality food and ensuring financial success, effective management is the backbone of any successful restaurant. Moreover, talented managers foster teamwork, uphold ethical practices, and create a safe and welcoming environment for all. Without skilled and dedicated restaurant managers, the food service industry would struggle to thrive. Thus, it is essential to recognize and appreciate their invaluable contribution to the industry as a whole.

In Conclusion

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