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GBC Hospitality/Tourism - Restaurant Association of Maryland Blog

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GBC Hospitality/Tourism - Restaurant Association of Maryland Blog
Hospitality/Tourism Committee
July 9th, 2009
Paul Hartgen
Restaurant Association of Maryland
GBC Hospitality/Tourism
“Restaurant Industry”
All meals/snacks prepared away from home, including all
takeout meals and beverages.
GBC Hospitality/Tourism
The Industry Mosaic
•
•
•
•
•
Fullservice
Quickservice
Cafeterias and buffets
Caterers
Snack and nonalcoholic beverage
bars
• Managed services/contractors at
• Industrial plants
• Hospital/nursing homes
• Schools and universities
• Airlines
• Recreation and sports centers
• Lodging places
• Retail hosts
• Book stores
• Service stations
• Convenience stores
• Self-operated restaurant services
• Military restaurant services
GBC Hospitality/Tourism
US Annual Sales:
$566 billion
Maryland Annual Sales:
$9 billion
GBC Hospitality/Tourism
US Employees:
13 million
Maryland Employees:
174,000
GBC Hospitality/Tourism
US Locations:
945,000
Maryland Locations:
9,600
GBC Hospitality/Tourism
Maryland Statewide
$900,000,000
$800,000,000
$700,000,000
$600,000,000
$500,000,000
StateWide 2007
StateWide 2008
StateWide 2009
$400,000,000
$300,000,000
$200,000,000
$100,000,000
$0
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Sales YTD + .4% or + $11,115,000
Dec
GBC Hospitality/Tourism
Baltimore City
100,000,000
90,000,000
80,000,000
70,000,000
60,000,000
Baltimore City 2007
50,000,000
Baltimore City 2008
Baltimore City 2009
40,000,000
30,000,000
20,000,000
10,000,000
0
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Sales YTD - 1.98% or - $6,343,650
Dec
GBC Hospitality/Tourism
Restaurant Industry’s Share
of the Food Dollar
1955: 25%
Source: National Restaurant Association
Present: 48.0%
GBC Hospitality/Tourism
Wholesale Food Prices Falling for the First Time
in Seven Years
Wholesale Food Prices – Annual Growth Rates
10%
7.6%
7.7%
8%
5.5%
5.6%
6%
4%
3.2%
1.8%
2%
0.7%
0.6%
0%
-2%
-1.2%
-2.3%
-4%
2000
2001
2002
2003
2004
2005
2006
2007
2008
2009*
GBC Hospitality/Tourism
Menu Prices on Pace to Post Strongest Growth in
27 Years
Menu Prices – Annual Growth Rates
5%
4.7%
4.4%
4%
3.6%
3.0%
2.9%
3%
3.1%
3.1%
2.5%
2.4%
2.1%
2%
1%
0%
2000
2001
2002
Source: Bureau of Labor Statistics
2003
2004
2005
2006
2007
2008
2009*
*Year-to-Date through April
GBC Hospitality/Tourism
Top Challenges Facing Restaurant Operators
May 2007, May 2008, May 2009
MAY 2007
MAY 2009
MAY 2008
R&R Employees
35%
The Economy
27%
The Economy
43%
Sales Volume
12
Food Costs
21
Sales Volume
25
Gas/Energy Prices
12
Sales Volume
15
R&R Employees
5
Food Costs
7
R&R Employees
11
Food Costs
4
Competition
5
Gas/Energy Prices
10
Labor Costs
3
The Economy
3
Labor Costs
1
Competition
3
Source: National Restaurant Association, Restaurant Industry Tracking Survey
GBC Hospitality/Tourism
Hot/Trendy Food Offerings
Fullservice Restaurants
1
2
3
4
5
Locally grown produce
Bite size desserts
Organic produce
Nutritionally-balanced children’s dishes
New/fabricated cuts of meat (e.g. Denver steak, pork flat iron,
bone-in Tuscan veal chop)
Source: National Restaurant Association; American Culinary Federation
GBC Hospitality/Tourism
Hot/Trendy Food Offerings
Quickservice Restaurants
1
2
3
4
5
Healthy options in kids meals
Organic items
Locally-sourced items
Spicy items
Wraps/pitas/tortillas
Source: National Restaurant Association, Quickservice Restaurant Survey
GBC Hospitality/Tourism
Going Green
Percent of operators, by type of operation, who plan to devote more of
their resources to green initiatives in 2009
Family dining
43%
Casual dining
45%
Source: National Restaurant Association
Fine dining
50%
Quickservice
27%
GBC Hospitality/Tourism
Unfulfilled Demand for
Restaurant Services Remains
High
Source: National Restaurant Association
GBC Hospitality/Tourism
Americans Love Restaurants
Percent of adults who said they enjoy going to:
Restaurants
90%
Grocery Stores
55%
Source: National Restaurant Association
GBC Hospitality/Tourism
State of the Industry Recap
• US Restaurant-industry sales will reach a record high
• Weak economic fundamentals continue
• Consumer spending challenges
• Menu – healthy kids meals, local sourcing
• Workforce – higher productivity thru training and technology
• Marketing – new paradigm for restaurants
• Green initiatives more critical
• A positive future despite current challenges
GBC Hospitality/Tourism
In 1927 a small group of Baltimore area
restaurateurs met to deal with some of the
challenges facing the foodservice industry
due to the economy.
GBC Hospitality/Tourism
Looking forward…
Promote, Protect and Improve
GBC Hospitality/Tourism
Promote…
GBC Hospitality/Tourism
Protect…
Federal:
•
•
•
•
•
Card Check
Menu Labeling
Immigration
Travel & Tourism
Tip Wage Increase*
GBC Hospitality/Tourism
Protect…
State Issues:
• Mandatory Shift Break
• Gift Certificate Escheatment
• Tourism*
GBC Hospitality/Tourism
Protect…
Local Issues:
• Plastic/Paper Bag Tax
• New Fees & Taxes
GBC Hospitality/Tourism
Improve…
85 Maryland High Schools
3,000 High School Students
GBC Hospitality/Tourism
GBC Hospitality/Tourism
Economy: Working to re-build consumer confidence
Thank You
Paul Hartgen
Restaurant Association of Maryland
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