Restaurant POS Systems Statistics 2024 – Everything You Need to Know

• When guests had a food industry service failure while dining in the last three months, which 33% had, when the issue was resolved to the guests’ satisfaction, 79% of those diners said they planned on returning to the restaurant. ^[8]

Restaurant POS Systems Adoption Statistics

• Before 2024 begins, a 50% cloud POS adoption rate is expected to be reached in all restaurant categories. ^[0]

Restaurant POS Systems Latest Statistics

• 60% of U.S. consumersorder delivery or takeout once a week. ^[9]
• 31% say they use these third party delivery servicesat least twice a week. ^[9]
• 34% of consumers spendat least $50per order when ordering food online. ^[9]
• 20% of consumers saythey spend more on offpremise orderscompared to a regular dine. ^[9]
• 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]
• 57% of millennials say that they have restaurant food delivered so they canwatch movies and TV shows at home. ^[9]
• 59% of restaurant orders from millennials aretakeout or delivery. ^[9]
• 33% of consumers say they would be willing topay a higher feefor faster delivery service. ^[9]
• 87% of Americans who use third party food delivery services agree that itmakes their lives easier. ^[9]
• 45% of consumers say thatoffering mobile ordering or loyalty programswould encourage them to use online ordering services more often. ^[9]
• 63% of consumers agree thatit is more convenient to get deliverythan dining out with a family. ^[9]
• Americans who have not used a thirdparty restaurant delivery service say fast delivery (31%), restaurant selection (28%), low order minimums (27%). ^[9]
• (26%)would motivate them to try it. ^[9]
• 60% of restaurant operators say thatoffering delivery has generated incremental sales. ^[9]
• Pizza chains reportedan 18% increasein customer spend from online/mobile orders vs. phone orders. ^[9]
• Working with a third party delivery service has been found toraise restaurant sales volume by 10 to 20%. ^[9]
• Delivery sales could rise an annual average ofmore than 20%to $365 billion worldwide by 2030, from $35 billion. ^[9]
• 43% of restaurant professionals said they believe third party apps—many of which withhold data—interfere with the direct relationship between a restaurant/bar/pub and its customers. ^[9]
• Customers who place an online order with a restaurantwill visit that restaurant 67% more frequentlythan those who don’t. ^[9]
• It’s estimated thatmobile orders will make up close to 11% of all QSR salesby 2020. ^[9]
• Visits to U.S. restaurants where guestspaid by mobile app increased by 50%from 2017. ^[9]
• Own your online ordering system43% of restaurant professionalssaid. ^[9]
• From February to April there was a169% increase in the number of restaurants actively using Online Orderingwith Upserve as restaurants quickly innovated and pivoted to takeout and delivery, paired with an840% increase in weekly sales via online ordering. ^[9]
• In large suburbs, online ordering grew 3,868% between February and April. ^[9]
• The top three items that have spiked in sales in 2020 compared to 2019 are sandwiches and wraps (+21%), burgers (+10%), and pizza (+9%). ^[9]
• With 70% of consumers interested in ordering directly from a restaurant, Kenn is keeping delivery commissions in his pocket through an integrated solution. ^[9]
• Introducing online ordering has increased sales by 10%. ^[9]
• Kenji’s saves 35% per order by using an owned online ordering solution. ^[9]
• 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]
• Restaurants are also capturing only 45% of the share in food spending from consumers. ^[1]
• Compared to 51% during pre pandemic levels, 2020 was not a good time for the food industry. ^[1]
• 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. ^[1]
• The restaurant industry’s share of the food dollar in the United States is 51%. ^[1]
• 8.1% – The percentage increase in debt between 2019 and 2020 for limited. ^[1]
• In 2020, 50% of limitedservice restaurants became distressed businesses due to changes in consumer behavior brought about by the COVID. ^[1]
• Since October 2020, 83% of fine dining restaurants expected lower sales in six months. ^[1]
• In 2020, 63% of fullservice restaurants became distressed businesses due to changes in consumer behavior brought about by the COVID. ^[1]
• Over 60% of adults have worked in the restaurant industry at some point during their lives. ^[1]
• Nearly 50% of Americans got their first job experience in a restaurant. ^[1]
• 53% of restaurants use cash out tips as a tipping method. ^[1]
• 54% of guests say that online reservation is the most important technology feature. ^[1]
• Likewise, 41% say it’s free Wi. ^[1]
• According to Brandwatch, there are 3.03 billion active users on social media. ^[1]
• 50% of consumers expect a response on social media within 30 minutes. ^[1]
• However, only 50% of companies meet this expectation. ^[1]
• 67% of restaurants are planning to use social media advertising in 2019. ^[1]
• 20% to 40% –. ^[1]
• 54% of them go out at least thrice a week to eat according to USA Today. ^[1]
• According to nrn.com, digital delivery and ordering has grown around 300% faster compared to dine in traffic from 2014. ^[1]
• 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. ^[10]
• 65% of restaurant guestsprefer to control how much they tip, as opposed to adopting autogratuities or the tip. ^[10]
• 13% of consumers consider themselvesbrand loyalto restaurants. ^[10]
• 79% of Millennials state that theyenjoy experimenting with productsfrom different cultures or countries. ^[10]
• 86% of Millennials will try a new restaurant after seeingfood. ^[10]
• 77% of restaurant chefs surveyed by the National Restaurant Association identified cannabis/CBD infused drinks as thenumber one trendin the restaurant industry right now. ^[10]
• 90% of guestsresearch a restaurantonline before dining—more than any other business type. ^[10]
• 57% of those guestsviewed restaurant websitesbefore selecting where to dine. ^[10]
• 52% of all worldwide online traffic wasgenerated through mobile phones, up from 50% in the previous year. ^[10]
• Digital channel sales are on pace to reach30% of total salesfor US restaurants by 2025. ^[10]
• 60% of U.S. consumersorder delivery or takeout once a week. ^[10]
• 34% of consumers spendat least $50 per orderwhen ordering food online. ^[10]
• 20% of consumers say theyspend more on offpremise orderscompared to a regular dine. ^[10]
• Digital ordering and delivery hasgrown 300% fasterthan dine in traffic since 2014. ^[10]
• 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. ^[10]
• 45% of consumers say that offeringmobile ordering or loyalty programswould encourage them to use online ordering services more often. ^[10]
• 63% of consumers agree that it ismore convenient to get deliverythan dining out with a family. ^[10]
• 60% of restaurant operators say that offering delivery hasgenerated incremental sales. ^[10]
• Delivery sales could rise an annual average ofmore than 20%to $365 billion worldwide by 2030, from $35 billion. ^[10]
• 33% would never eat a restaurant withless than four stars. ^[10]
• 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. ^[10]
• 41% of restaurants use, or will soon use, handheld server tablets. ^[10]
• 68% of customers agree that the use of server tabletsimprove the restaurant experience. ^[10]
• 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). ^[10]
• The restaurant workforce makes up10% of the overall U.S. workforce. ^[10]
• 76 percent of restaurateurs are looking forlabor management toolsin theirrestaurant point of sale. ^[10]
• Over 60% of workers felt that a promotion would markedly increase their workplace happiness. ^[10]
• 67% of restaurant employees would like to receive paid bonuses as recognition from management. ^[10]
• 70% of restaurant employees reported that they would like hands on training from managers. ^[10]
• They want to receive recognition as paid bonuses (72%), verbal kudos (36%), and promotions (32%). ^[10]
• 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. ^[10]
• We pay for 80% of that. ^[10]
• The top POS priorities among North American retailers for 2020 are omnichannel capabilities integration (59%), improve existing POS (52%), unified ecommerce platform (44%), mobile POS (44%), POS upgrade or replacement (41%), and hardware upgrade (30%). ^[0]
• 59% of retailers made focusing on omnichannel capabilities their top POS priority in 2020. ^[0]
• Meanwhile, 52% of retailers wanted to enhance their POS systems in the same year. ^[0]
• Compliance (7%) and considering a unified payment platform (7%). ^[0]
• 16.9% – the expected annual growth of mobile POS value from 2021 to 2025. ^[0]
• 54% of businesses have used mobile POS for processing transactions. ^[0]
• 79% of stores that use POS systems are small and mid sized brands, while 21% are large enterprises. ^[0]
• 23% of mobile POS users still can’t accept payment using the tool. ^[0]
• Today, 46% of retailers don’t utilize mobile POS to process their transactions. ^[0]
• As of 2020, 50.6% of mobile POS users are male and 49.4% are female. ^[0]
• Among consumers, 28.6% of mobile POS users are between 25 and 34 years old, which is also the age group with the largest number of users. ^[0]
• The yearon year growth rate of mobile POS payment users is +10.1%. ^[0]
• Mobile POS Payment Users Based on Income 30.8% belong to the low. ^[0]
• 16.3% = 45–54 years 7.8% =. ^[0]
• 34% of retailers use mobile website or applications to retrieve customer information they can use to create a more personalized experience. ^[0]
• 78% retailers plan to use mobile apps to help with identifying the customers in their stores. ^[0]
• 56% of retailers can retrieve buyers’ contact information during checkout; 22% of retailers can do so before checkout and 7% can get a buyer’s contact details after checkout. ^[0]
• 35% of retailers are already offering personalized rewards based on customer loyalty. ^[0]
• Meanwhile, 23% of retailers plan to offer personalized rewards within 12 months, and another 23% plans to do the same within 1. ^[0]
• 41% of retailers plan to add “suggested selling based on previous purchases” within 1 3 years as part of creating a more personalized experience for the buyer. ^[0]
• This is already being offered by 22% of retailers and another 22% also plan to implement the same personalization approach within 12 months. ^[0]
• 23% of retailers are exploring NFC & Beacons and 15% uses media listening as alternative customer identification technologies. ^[0]
• 91% of shoppers are more likely to buy in stores that can provide more personalized and relevant suggestions. ^[0]
• 83% of consumers are willing to divulge personal information in exchange for a personalized shopping experience. ^[0]
• For 79% of shoppers, a key consideration when looking for stores to shop is personalized service. ^[0]
• 56% of consumers opt for businesses with brands that allow shoppers to use a shared cart across different channels. ^[0]
• Only 7% of retailers are currently using cloudbased POS, but 28% claim that they plan to adopt cloud based POS in the future. ^[0]
• 52% of corporate organizations have fully transitioned to cloudbased POS; 40% more are planning to migrate to cloud. ^[0]
• More than 60% of recent POS system purchases were cloud platforms, setting a new milestone when cloud platforms first surpassed legacy systems. ^[0]
• Here are a few significant POS + AI statistics 15% of businesses in the United States have used POS with AI capabilities. ^[0]
• 40% of USbased businesses are planning to use AI enabled POS within the next 12 months. ^[0]
• 40% of customers in the 1824 age group are happy with the AI integration in stores that meet their expectations and preferences. ^[0]
• Experts predict that AI enabled services will grow further, with 15% of businesses already deploying it in their POS systems. ^[0]
• 78% of retailers are not capable of identifying their customers until checkout. ^[0]
• 22% of retailers do not have the capability at all to identify their customers. ^[0]
• 22% of retailers use their customers’ purchase history to suggest new products or services. ^[0]
• 75% of companies are planning to allocate in store mobile tools in their budgets within the next year. ^[0]
• 49.3% of retailers agree that fraudulent activities occur the most during instore. ^[0]
• Multichannel purchases are also vulnerable to fraudulent activities according to 18.8% of retailers. ^[0]
• The use of POS exception based CCTV interface as part of security measures has increased by more than 16% since 2019, rounding up the businesses utilizing this technology to 49.3%. ^[0]
• 72.5% of businesses use POS data mining as part of their loss prevention system. ^[0]
• In 2019, 65.1% of US based retailers turned to POS data to power their loss prevention efforts, registering a 7.9% increase from the previous year. ^[0]
• Over 56% of retailers in the US have already deployed POS analytics to combat fraud. ^[0]
• New POS systems based technologies, such as fingerprint ID, are emerging, with 5.8% of retailers already using the technology, 2.9% in the testing phase, and 2.9% planning to implement in 2021. ^[0]
• Unified Commerce Markets Analysis 2020 Over 86% of All Software Spending in Retail Is Now Focused on the Concept of Unified Commerce. ^[0]
• The demand for mobile terminals is expected to register a CAGR surpassing 5.0% over the forecast period. ^[2]
• The self service kiosk segment is expected to register the highest CAGR exceeding 6.0% from 2021 to 2028. ^[2]
• The cloud segment is anticipated to exhibit a CAGR exceeding 6.0% over the forecast period. ^[2]
• The back end segment registered a CAGR of over 6.0% during the forecast period 2021 to 2028. ^[2]
• 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]
• According to the statistics by the U.S. Bureau of Labor Statistics , the number of establishments in private food services and drinking places in the United States grew from 565632 numbers in the year 2011 to 656017 numbers in the year 2020. ^[4]
• On the other hand, according to the statistics by the National Restaurant Association, the total sales of the restaurant industry grew from USD 590 Billion in the year 2010 and reached USD 833 Billion by the end of 2018. ^[4]
• The segment is further expected to grow with a CAGR of 7.65% during the forecast period. ^[4]
• Alternatively, the cloud POS system is anticipated to grow with the highest CAGR of 10.11% during the forecast period. ^[4]
• In the other report by the USDA, in the year 2019, fullservice restaurants captured 34.5% of the share of foodawayfrom home spending in the United States. ^[4]
• The family style segment, on the other hand, is anticipated to grow with the highest CAGR of 8.52% during the forecast period. ^[4]
• Recommended Reading Research Nester Global NonCancerous Blood Disease Market to Grow with a CAGR of 6.40% During 20242031 and Touch USD 105972.8 Million by 2031; Growing… New York, April 06, 2024. ^[4]
• May 2021 McKinsey survey , 50% of U.S. consumers wanted to indulge themselves and 82% of Millennials who make over $100,000 said they’re ready to splurge. ^[8]
• Plus, 50% of restaurant consumers expect their frequency of dining out to return to normal levels within six months. ^[8]
• 94% of U.S. restaurant industry diners base their dining decisions off online reviews. ^[8]
• Deloitte industry report respondents order takeout more than once a month and 52% order delivery more than once a month, which includes a 14% increase on both during COVID. ^[8]
• But restaurant owners, make sure you prioritize cleanliness and social distancing in your business, as 71% requested contactless delivery. ^[8]
• 70% of U.S. consumers prefer digital online ordering for off premise delivery and 30% of restaurant customers say technology options make it more likely they’ll order delivery. ^[8]
• With pandemic shifts, 79% of people have a restaurant app, 57% have a third party delivery app, 48% follow a social media account from a restaurant or food brand, and 21% have chosen a restaurant or fast food based on social media posts or photos. ^[8]
• When an emotional connection develops between restaurants and their customers, a Harvard Business School study found those customers become 27% more valuable to restaurants. ^[8]
• Out of foodservice guests with a positive experience, 60% said they’d dine at that restaurant more frequently, 39% said a good experience would encourage them to spend more, and 41% recommended the restaurant to family and friends. ^[8]
• However, 73% of guests who had a poor experience that was not resolved by restaurant management told their family and friends about the poor experience. ^[8]
• Plus, compared to 16% of Gen X restaurant industry diners, 24% of Millennials say where they choose to dine reflects who they are as a person. ^[8]
• When it comes to customer loyalty programs, 67% of diners who’ve placed an order online visit restaurants more frequently than those who haven’t, and 63% of diners say discounts and promotions through mobile are important to them. ^[8]
• More than 50% of consumers surveyed by the National Restaurant Association said they’d purchase a meal kit if their favorite restaurants offered it, and when considering Millennials and Gen Z, that rises to 75% who are likely to purchase. ^[8]
• 50% of consumers would also buy groceries from restaurants if they were available. ^[8]
• Plus, 33% of diners won’t eat in restaurants where the online rating is lower than 4 stars on reviews sites like Yelp, TripAdvisor, and Google. ^[8]
• For every rating star added to a Yelp review, a Harvard Business School study found that translated to a revenue increase of 5% to 9%. ^[8]
• Continuing the locallysourced, sustainable, healthful trend, 62% of consumers surveyed by the National Restaurant Association said that locally sourced food would make them choose one restaurant over another and. ^[8]
• 61% said they order more healthful options at restaurants than they did two years ago. ^[8]
• Also, 71% of restaurant customers say they’re more likely to recommend a restaurant that responds quickly to them on social media. ^[8]
• According to a 2021 report by ReviewTrackers , the Coronavirus pandemic accelerated quickness of response time with 53% of customers expecting a response from restaurant managers to their negative review within a week. ^[8]
• 94% of consumers say a bad review has convinced them to avoid a business. ^[8]
• 2021 State of the Restaurant Industry Report showing 53% of consumers believe takeout and delivery services are essential to the way they live, photography plays a critical part in enticing customers and creating a successful restaurant. ^[8]
• 45% of U.S. restaurant goers in an MGH survey said they specifically look for food photos on restaurant websites and 36% say food photography is what discouraged them from visiting a restaurant. ^[8]
• 60% of Gen Z and 55% of Millennials look for photos of food on a restaurant’s website, and 50% of Gen Z and 44% of Millennials say a restaurant’s website discouraged them from visiting because the food photography wasn’t enticing. ^[8]
• OpenTable’s Diner Survey found the most important things diners want restaurant industry employees to know are their names (65% of respondents) and their favorite drink (50% of respondents). ^[8]
• 95% of restaurant guests said they’d be more likely to go back to a restaurant if the staff catered specifically to their personal preferences as well. ^[8]
• 73% of diners agree that restaurant technology improves their guest experience, Toast found , and by 2025, use of QR code payments will grow 240% due to the cashless payment demands of the pandemic. ^[8]
• According to the National Restaurant Association’s 2021 State of the Restaurant Industry Report , 53% of Millennials (and 35% of off premise customers). ^[8]
• And since the pandemic’s start in March 2020, 70% of fullservice restaurant operators added alcohol as a to go option due to overwhelming consumer demand. ^[8]
• Due to changes in data privacy, as of 2020, up to 56% of consumers want to know how restaurant operations use or plan to use their personal information. ^[8]
• Fact If they were available, 69% of consumers would use their vehicle’s built in heating tray to keep food warm. ^[8]
• With 64% of people finding customer experience more important than price it’s crucial for restaurants to exceed expectations from the moment a customer walks through the door. ^[11]
• It’s been reported that customers spend up to 30% more on online food orders than they do dining. ^[11]
• It’s been reported that 40% of food bought for inventory doesn’t make it past the back of house. ^[11]
• It’s estimated that Aussies waste over 5 million tonnes of food each year – enough to fill 9,000 olympic. ^[11]
• Food waste is also impacting the environment – causing over 8% of greenhouse gasses. ^[11]
• This issue has become more pressing over recent years and 90% of Aussies now admit they are worried about the environment and sustainability. ^[11]
• In fact, the number of Aussies ordering food online has increased by 47% since 2017. ^[11]
• It’s no secret that delivery partners can charge up to 30% commission, which undoubtedly eats into profits. ^[11]
• Well over a quarter of Millenials and 28.7% of Gen Z use delivery services in Australia. ^[11]
• In fact, 37% of payments in 2019 were made in cash compared to 67% in 2009. ^[11]
• “A 2014 study by the Food Waste Reduction Alliance found that 84.3% of unused food in American restaurants ends up being disposed of, while 14.3% is recycled, and only 1.4% is donated.”. ^[12]
• But between 2012 and 2015, total restaurant traffic grew 1 percent, while delivery traffic increased 9 percent.”. ^[12]
• “Food packaging makes up most of the remaining weight of the garbage bins, but accounts for around 70% of the volume of foodservice trash.”. ^[12]
• Most survey respondents estimated these median costs were 15% above their projected budget.”. ^[12]
• 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%). ^[5]
• 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%). ^[5]
• 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. ^[5]
• Over 35% of employees feel that they don’t receive enough positive recognition at work. ^[5]
• Lowering operational costs is the third highest goal for restaurateurs in 2020 (14%). ^[5]
• The top food trends restaurants will be exploring in 2020 are vegan and plantbased options (10%), local ingredients (6%). ^[5]
• 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. ^[5]
• 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. ^[5]
• 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. ^[5]
• In fact, according to the U.S. Chamber of Commerce, an estimated 75 percent of employees steal from their employers, and many make a habit of it. ^[13]
• High profile data breaches such as Yahoo and Facebook make for great news stories, but studies suggest that up to 43 percent of data breaches are targeted at small businesses. ^[14]
• Depending on the type of outlet, profit margins for the typical restaurant can be as low as 35%; and it’s extremely difficult to cut costs such as staff while delivering a high. ^[14]
• Yet only 12% consider themselves on the leading edge. ^[7]
• Even if this happens 1% of the time, consider the amount of money this would save on food over the course of one year, or even five years. ^[7]
• The National Restaurant Association has found that this accuracy in pricing and ordering results in retaining 2% of annual sales that would be otherwise lost. ^[7]
• While 2% seems like small potatoes, this is $20,000 for a $1,000,000 business that could go into new furnishings, an updated menu board, or even your pocket. ^[7]
• Employees can use mobile POS handhelds to turn tables up to 20% faster during your busiest hours. ^[7]
• A guest will spend 72% more at a restaurant on average when paying with a gift card – and around half of gift cards are sold outside the month of December. ^[7]
• Allowing patrons to opt for email or even text receipts (which 53% of restaurant goers prefer to do). ^[7]
• Learn more about restaurant analytics reports Labor Management and Scheduling Manual staff scheduling can be tedious and time consuming, especially when 49% of staff schedules change after posting. ^[15]

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

Reference

1. financesonline – https://financesonline.com/pos-statistics/.
2. financesonline – https://financesonline.com/restaurant-statistics/.
3. grandviewresearch – https://www.grandviewresearch.com/industry-analysis/restaurant-point-of-sale-pos-terminal-market.
4. smallbizgenius – https://www.smallbizgenius.net/by-the-numbers/restaurant-industry-statistics/.
5. globenewswire – https://www.globenewswire.com/news-release/2024/02/17/2387356/0/en/United-States-US-Restaurant-Point-of-Sale-POS-Terminals-Market-to-Register-a-Revenue-of-USD-8511-69-Million-by-2030-Rising-Number-of-Restaurants-in-the-Country-and-the-Need-to-Omit.html.
6. 7shifts – https://www.7shifts.com/blog/study-restaurant-labor-management-trends-stats-for-2020/.
7. toasttab – https://pos.toasttab.com/blog/on-the-line/restaurant-management-statistics.
8. usfoods – https://www.usfoods.com/our-services/business-trends/how-a-pos-terminal-can-improve-restaurant-sales0.html.
9. lunchbox – https://lunchbox.io/learn/restaurant-statistics.
10. upserve – https://upserve.com/restaurant-insider/online-ordering-statistics/.
11. upserve – https://upserve.com/restaurant-insider/industry-statistics/.
12. lightspeedhq – https://www.lightspeedhq.com.au/blog/restaurant-pos-system/.
13. touchbistro – https://www.touchbistro.com/blog/five-doomsday-restaurant-statistics/.
14. focuspos – https://www.focuspos.com/4-statistics-successful-restaurant-owners-should-care-about/.
15. northstarrestaurantpos – https://northstarrestaurantpos.com/blog/.
16. oracle – https://www.oracle.com/industries/food-beverage/restaurant-pos-systems/.

How Useful is Restaurant Pos Systems

One of the most significant benefits of a restaurant POS system is its ability to simplify and speed up the ordering process. Gone are the days of handwritten tickets and manual calculations – with a POS system, servers can input orders directly into the system, which then sends the information straight to the kitchen. This not only reduces the chances of errors but also allows for orders to be processed quickly, resulting in faster service and happier customers.

Another crucial aspect of a restaurant POS system is its inventory management capabilities. By tracking sales in real-time, restaurant owners can keep a close eye on their inventory levels and reorder ingredients before they run out. This prevents overspending on unnecessary stock and helps reduce waste, ultimately saving the business both time and money.

Employee management is another area where a restaurant POS system shines. With features like clock-in/clock-out functionality, tip tracking, and payroll management, restaurant owners can efficiently schedule shifts, track employee performance, and ensure accurate payments. This not only streamlines the administrative aspects of running a restaurant but also helps maintain a productive and happy team.

Furthermore, a restaurant POS system provides valuable analytics and reporting tools that help businesses make data-driven decisions. By analyzing sales trends, customer preferences, and peak hours, restaurant owners can identify opportunities for growth and optimize their operations. This insight can be invaluable in determining menu changes, pricing strategies, and marketing campaigns that resonate with customers and drive profitability.

Overall, a restaurant POS system is a game-changer for any dining establishment looking to improve efficiency, accuracy, and profitability. By streamlining the ordering process, managing inventory, scheduling employees, and providing valuable insights, a POS system can help businesses stay ahead of the competition and deliver exceptional service to their customers.

As technology continues to evolve, restaurant POS systems will only become more advanced and user-friendly, further enhancing the dining experience for customers and streamlining operations for restaurant owners. Embracing this technology is not only a smart business move but an essential one for any restaurant looking to thrive in today’s competitive landscape.

In Conclusion

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We tried our best to provide all the Restaurant POS Systems statistics on this page. Please comment below and share your opinion if we missed any Restaurant POS Systems statistics.