Hello, thank you for these interesting questions! I believe I have the
information you are looking for. The most current figures are from
1999, which I have included here. If you want more current
information, and actual percentages, you'll need to visit the National
Restaurant Association web site. If you join their organization, all
of their reports are free to members. They also have a Trend Mapper
service for members, that has up to date figures and costs in all
areas of the restaurant industry. Their web site is very helpful for
anyone thinking of opening a restaurant, and wanting more detailed
figures.
http://www.restaurant.org/trendmapper/
What research information is available from the National Restaurant
Association?
Areas of research conducted by the Association include industry,
operations, human resources, consumer, economic, and analysis of a
variety of industry-related statistics. See information on our
research publications.
According to the National Restaurant Association:
How many meals are eaten in restaurants each year?
Almost 54 billion meals are eaten in restaurants and school and work
cafeterias each year.
How much does the typical household spend in restaurants each year?
The average annual household expenditure for food away from home in
1998 was $2,030, or $812 per person.
What is the restaurant-industry share of the food dollar?
The restaurant-industry share of the food dollar today is 46.1
percent, compared with only 25 percent in 1955.
How many people eat out on a typical day?
More than four out of 10 adults were restaurant patrons on a typical
day in 1999.
What is takeout and delivery's share of total restaurant traffic?
Off-premises (takeout and delivery) traffic accounted for roughly 51
percent of total restaurant traffic in 1999.
Restaurants are reporting that over 70 percent of consumers are more
interested in customizing their food choices today than they were two
years ago.
From Restaurants USA Magazine:
Eating to Your Health
Consumers are gravitating toward healthful foods, says Mary Meehan, a
partner with Minneapolis-based trend-analysis company Iconoculture.
She notes that organics are mainstreaming, interest is growing in
neutraecuticals and that people are turning to natural fast foods such
as the fare served by the Jamba Juice chain.
"Our research shows that 40 percent of tableservice operators feature
menu items with specific nutritional benefits," says Sheila Cohn,
National Restaurant Association nutrition coordinator. "In addition,
restaurants now offer more portion sizes and menu options than ever
before."
One restaurant that's taken advantage of this interest in lighter
foods is Milford, Conn.–based Subway. The company's "poster boy" is
Jared Fogle, who lost 245 pounds by eating nothing but Subway
sandwiches for nearly a year. He ate a 6-inch turkey sub (no oil,
mayonnaise or cheese) for lunch and a 12-inch veggie (no oil,
mayonnaise or cheese) for dinner.
"We're trying to market to a demographic group of 18 to 49 year olds,"
says Les Winograd, Subway public-relations coordinator. "We're trying
to show people that Subway is a food choice that they can make and
incorporate into their diet. It doesn't give you the greasy feeling;
it's a healthy alternative."
David Pursglove, senior principal of the Washington DC–based Pursglove
Food, Drink and Hospitality Consultancy, says that his research
indicates a trend toward more healthful foods. He says diners are
gravitating toward more healthful finger foods, such as sushi, he
says.
Chefs also are sprinkling their foods with nuts, particularly almonds
and walnuts, which are packed with protein, fiber, vitamins and
minerals, says Pursglove. Walnuts are a good source of the omega-3
fatty acid, a polyunsaturated fat that helps to provide energy,
insulation and shock absorbency for the body. Almonds are high in
monounsaturated fat. Studies have shown that monounsaturated fat can
lower "bad" LDL cholesterol while maintaining "good" HDL cholesterol
levels. For example, chef Charlie Palmer serves up "Seared Duck With
Roasted Walnuts and Green Olive Tapenade," "Walnut Crusted Monkfish"
and "Walnut Coated Crisp Olives" at his Deep Creek Kitchen in
Healdsburg, Calif.
Meehan notes that despite the increased interest in healthful foods,
today's consumers still enjoy desserts. "People are indulging for a
kind of escape," she says. "There are those times when you need to
treat yourself. There's more of a balance than in the early '90s when
everything was low fat, low cholesterol, or at the end of the 20th
century when anything goes [as far as indulging]."
For the complete article, click here:
http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=768
Here is another article on coupon use:
http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=241
60 percent of adults indicated that they were more inclined to eat out
at a restaurant that was offering a money-saving option.
The inclination to choose a restaurant on the basis of a money-saving
promotion was relatively common across age groups. Consumers between
the ages of 35 and 44 were the most likely (66 percent) to eat out at
a restaurant because of a promotion, whereas 49 percent of adults age
65 and older indicated they would do likewise.
According to Tableservice Restaurant Trends — 1999, consumers are most
likely to take advantage of two-for-one specials. Fifty-one percent of
all adults surveyed indicated that they were likely to take advantage
of this type of value promotion. A positive response was slightly more
common among women than among men.
Women are also more likely to use coupons when dining out. Nearly half
of the women indicated that they were likely to use coupons when
dining out or ordering takeout food, compared with 38 percent of men
in the survey who responded similarly. Meanwhile, men were somewhat
more likely than women to take advantage of an all-you-can-eat special
— 46 percent of men versus 38 percent of women.
Some other information that might help you:
Here are the average food and beverage sales. Full Service Limited
Service
Food Sales 75% 95%
Beverage Sales 25 5
What is the most popular month to eat out? How about the most popular
day of the week?
August is the most popular month to eat out and Saturday is the most
popular day of the week for dining out.
What is the most popular holiday or occasion for eating out?
More than 50 percent of all consumers visit a restaurant on their
birthdays, making this the most popular occasion to eat out, followed
by Mother's Day and Valentine's Day.
How much does the typical household spend in restaurants each year?
The average annual household expenditure for food away from home in
1998 was $2,030, or $812 per person.
The proportion of the food dollar spent on food away from home rose
from 45.8 percent in 1998 to 46.1 percent in 1999. The proportion of
disposable personal income allocated to meals and snacks prepared away
from home was 4.968 percent in 1999, compared to 4.892 percent in
1998.
Search terms used:
"Restaurant Statistics" |
Clarification of Answer by
nvwriter-ga
on
11 Jun 2002 11:59 PDT
Sorry, all of this did not post above.
All of this information comes from the National Restaurant
Association's web site, and related sites.
Here is an article with a table that lists the percentage of meals
eaten out, vs. prepared at home for each meal of the day.
http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=138
In dollars spent, 45 percent of every food dollar is spent on meals
and beverages consumed outside the home.
The typical person (age 8 and older) consumes
an average of 4.2 meals prepared away from
home per week, or 218 meals per year.
Restaurant-industry sales are forecast to advance
3.9% in 2002 and equal 4% of the U.S. gross
domestic product.
The average annual household expenditure for
food away from home in 2000 was $2,137, or
$855 per person.
Here is an article on household spending, and what areas of the
country spend the most dining out.
http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=521
This link gives 2002 revenue and percentage up or down projections for
the national restaurant industry.
http://www.restaurant.org/research/forecast_sales.cfm
· According to the National Restaurant Association's Holiday
Dining—2000 survey, 38 percent of Americans choose to celebrate
Mother's Day by dining in one of the country's 858,000
restaurant-and-foodservice outlets—up eight percentage points from
1996.
· Mother's Day is the second most popular holiday or occasion to dine
out, following only birthdays (55 percent). The third most popular
holiday/occasion to dine out is Valentine's Day at 32 percent.
Most restaurant operators tend to measure their annual sales, and
track the amount of each ticket, or guest check, rather than actual
numbers of diners. A percentage of people who dine out could be
extremely misleading, because some people only "dine out" for a cup of
coffee, while others have an entire meal. This is why numbers are less
important than guest sales.
Fullservice-restaurant operators with average per-person checks of
less than $15 posted median income before taxes of $228 per seat, or
3.8 percent of sales in 2000, according to the Association's new
Restaurant Industry Operations Report—2001. Fullservice operators with
average per-person checks of $15 to $24.99 reported median pretax
income of $258 per seat (4.7 percent of sales), while operators with
average checks of $25 or more posted median pretax income of $394 per
seat (5.1 percent of sales).
HEALTHY EATING
From the National Restaurant Association
According to the National Restaurant Association's Tableservice Trends
— 1995, more than half of all consumers age 35 or older and two out of
five consumers age 18 to 34 look for lower-fat options when they dine
out. Meatless dishes, which consumers perceive as healthier, are also
gaining popularity in restaurants.
Administrators and instructors at the CIA see interest in healthy
eating as far from a passing fad. "This is something that's not going
to leave us in the industry," says Ron DeSantis, CMC, who works with
the U.S. Department of Agriculture and the National Food Service
Institute. As the senior chef instructor on the morning shift at St.
Andrew's, DeSantis oversees the lunch preparations. "The dining public
is going to expect the professional culinarian to know about
nutritious cooking."
Link to the entire article:
http://www.restaurant.org/rusa/magArticle.cfm?ArticleID=184
As I mentioned above, most of the free information online is not
percentage based. You need to subscribe or join the National
Restaurant Association for the full findings. They have a wide variety
of food trends, numbers, and even a business projection for 2010, but
they are all fee-based. Here is the link to those publications.
http://www.restaurant.org/research/res_reports.cfm
I hope this helps add a little, and you are happy with the results.
Please let me know if I can help you with anything else.
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