2012 Restaurant Industry Forecast Social Media News Release

Annika Stensson | (202) 973-3677 | astensson@restaurant.org | Twitter@WeRRestaurants

The National Restaurant Association’s 2012 Restaurant Industry Forecast includes economic projections for the restaurant industry, as well as workforce, technology, consumer and menu trends.

Note to journalists: Send a request to receive access to the full 2012 Restaurant Industry Forecast.

• Despite sluggish recovery by the nation’s economy, the restaurant industry is projected to expand in 2012, according to the National Restaurant Association’s 2012 Restaurant Industry Forecast.


• Total restaurant industry sales are expected to reach a record high of $632 billion in 2012 – a 3.5 percent increase over 2011, marking the second consecutive year that industry sales have topped $600 billion.


• The restaurant industry will continue to fuel U.S. employment in the year ahead as the nation’s second largest private sector employer. Overall restaurant industry employment will reach 12.9 million in 2012, representing 10 percent of the total U.S. workforce.


• In 2012, the National Restaurant Association expects the restaurant industry to add jobs at a 2.3 percent rate, a full percentage point above the projected 1.3 percent gain in total U.S. employment. Restaurant job growth is expected to outpace the overall economy for the 13th straight year.


• Wholesale food prices posted their strongest annual increase in more than three decades in 2011. In 2012, prices are expected to continue to increases for some commodities, while price pressures will ease for others. As one-third of sales in a restaurant go toward food and beverage purchases, fluctuations in food prices are significant to a restaurant’s bottom line.


• There is substantial pent-up demand for restaurant services, with 2 out of 5 consumers saying they are not using restaurant as often as they would like. With the right incentives, that demand can translate into sales.


• Nearly 4 in 10 consumers say they’d be likely to use an electronic ordering system and menus on tablet computers at tableservice restaurants. About half said they would use at-table electronic payment options and a restaurant’s smartphone app to view menus and make reservations.


• At quickservice restaurants, about 4 out of 10 consumers say they would place online orders for takeout, use in-store self-service ordering kiosks, and use smartphone apps to look at menus and order delivery.


• Food quality, customer service quality and value are the top attributes consumers look for when choosing a tableservice restaurant. For quickservice restaurants, customers are looking for food quality, value and speed of service when picking where to dine.


• Nearly three-quarters of consumers say they are more likely to visit a restaurant that offers locally produced food items, and more than half of all restaurants currently offer locally sourced produce.


• Nearly three-quarters of consumers say they are trying to eat healthier now at restaurants than they did two years ago, and a majority of restaurants agree that customers are ordering more such items.


• Read the full news release

• "As our nation slowly recovers from the economic downturn, restaurants continue to be a vital part of American lifestyles and our nation’s economy. We expect the nation’s nearly one million restaurants to post sales of $632 billion this year. Combine that with the fact that restaurant job growth is expected to outpace the overall economy for the 13th straight year, and it’s clear that the restaurant industry is once again proving to be a significant economic stimulant and strong engine for job creation."
  
  — Dawn Sweeney, president and CEO of the National Restaurant Association


• "Because about one-third of sales in a restaurant go to food and beverage purchases, food prices are a crucial component for operators. Last year, we saw wholesale food prices post their strongest annual increase in more than three decades. In 2012, we will see continued increases in the cost of some commodities, while price pressures will ease for others."
  
  — Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association

• Full release
• 2012 Restaurant Industry Forecast purchasing information
• What’s Hot in 2012 chef survey
• Restaurant TrendMapper
• Restaurant Performance Index

• Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 970,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

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• Organization and Mission

• Leadership Bios

• Sue Hensley, (202) 331-5964

• Annika Stensson, (202) 973-3677

E-mail: media@restaurant.org