A new business-management tool from the National Restaurant Association can help you gauge how your restaurant stacks up to the competition — and where you might be able to cut costs to become more efficient.
The 2010 edition of the Association's popular Restaurant Industry Operations Report is based on an analysis of financial data submitted by 600-plus restaurants. Deloitte and National Restaurant Association produced the report.
Among the findings:
— Salaries and wages account for about a third of sales in fullservice restaurants, and food and beverage costs total about 32 percent of total sales, according to the report.
— Median total sales per full-time-equivalent employee range from $51,599 (in fullservice restaurants with an average check per person under $15) to $57,590 (average check $15 to $24.99) to $60,408 (average check $25 and over).
— Median income before income taxes for fullservice restaurants ranges from 3 percent of total sales (in operations where the average check is under $15) to 3.5 percent (average check $15 to $24.99) to 1.8 percent (average check $25 and over).
The report also provides data for limited-service restaurants.
The Association will present a member-exclusive webinar Aug. 5, 2 p.m. ET, on the 2010 Operations Report. The session will be led by the Association's Hudson Riehle, senior vice president, research and knowledge, and Steve Steinhauser, director of Deloitte's restaurant industry practice. Sign up for the webinar.
You can order the report online or by calling (800) 482-9122. The 128-page report is available for $125 to non-members and $60 to members of the National Restaurant Association.
