Back
RAB Mobile
Who Buys Source

According to the National Restaurant Association, states projected to lead the nation in restaurant sales growth in 2014: Arizona, +4.9%; North Dakota, +4.8%; Texas, +4.7%; Florida, +4.5%; Colorado, +4.1%; California, +3.9%; Oregon, +3.8%; Utah, +3.8%; Georgia, +3.7%; Nevada, +3.7%; Idaho, +3.7%; North Carolina, +3.7%; New York, +3.6%; South Carolina, +3.6%; Louisiana, +3.6%; Alabama, +3.6%; Delaware, +3.6%.

National Restaurant Association, 2014

Based on National Restaurant Association figures, states predicted to register the highest total restaurant sales in 2014 (totals in billions): 1. California, $69.7; 2. Texas, $42.6; 3. Florida, $34.7; 4. New York, $34.6; 5. Illinois, $22.4; 6. Pennsylvania, $18.3; 7. Ohio, $17.8; 8. Georgia, $16.5; 9. North Carolina, $15.9; 10. New Jersey, $14.6; 11. Virginia, $14.3; 12. (tie) Massachusetts and Michigan, $13.5; 14. Washington, $11.2; 15. Arizona, $11.0.

   

Nation's Restaurant News, 2014

Profiling adults 18+ who dined out at either fast casual or family dining restaurants 5 or more times in the past month:

GfK MRI, 2013

Of those adults 18+ who visited fast casual or family dining restaurants 5 or more times in the previous month, 50.6% were men and 49.4% were women.

GfK MRI, 2013

Adults 18+ who dined out at fast casual or family dining restaurants 5+ times in the last month, by age group: 18-24, 12.9%; 25-34, 16.8%; 35-44, 15.5%; 45-54, 18.0%; 55-64, 17.0%; 65+, 19.8%.

GfK MRI, 2013

Adults 18+ who have eaten at fast casual or family dining restaurants 5 or more times in the last month, by income bracket: $100,000+, 29.2%; $75-99,999, 14.6%; $60-74,999, 12.1%; $50-59,999, 9.1%; $40-49,999, 9.1%; $30-39,999, 8.7%; $20-29,999, 8.5%; under $20,000, 8.7%.

GfK MRI, 2013

Adults 18+ who visited fast casual or family dining restaurants 5 or more times in the previous month, by race: White, 75.1%; Black, 13.5%; Other, 11.4%; Hispanic origin, 12.7%.

GfK MRI, 2013

Adults 18+ who dined out at fast casual or family dining restaurants 5+ times in the past month, by region: Northeast, 13.1%; Midwest, 22.0%; South, 46.2%; West, 18.6%.

GfK MRI, 2013

Adults 18+ who have eaten at fast casual or family dining restaurants 5 or more times in the last month, by marital status: Single, 24.8%; married, 57.9%; separated/widowed/divorced, 17.3%.

GfK MRI, 2013

According to research by the National Restaurant Association, repeat customers represent 51% of sales at fine-dining restaurants, 64% of sales at casual-dining operations, 63% of sales at family-dining restaurants, 68% of sales at fast-casual establishments, and 71% of sales at quick-service locations.

National Restaurant Association, 2013

According to a 2013 survey by The NPD Group, U.S. metro areas with the most fast-casual chain restaurants per resident (units/100K population): 1. Fort Collins-Loveland (CO), 13.14; 2. Denver-Aurora-Bloomfield (CO), 12.76; 3. Boulder (CO), 12.53; 4. Tallahassee (FL), 11.74; 5. Lexington-Fayette (KY), 11.72; 6. Gainesviille (FL), 11.69; 7. Las Vegas-Paradise (NV), 11.13; 8. Bloomington-Normal (IL), 11.12; 9. Washington-Arlington-Alexandria (DC/VA/MD), 10.23; 10. Orlando-Kissimmee-Sanford (FL), 10.22.

The NPD Group, 2013

When They Buy Source

Share of foodservice visits in 2013 (for both full-service and limited-service locations), by daypart: Breakfast, 21%; Lunch, 34%; Supper, 31%; PM Snack, 14%. Breakfast visits increased 3% in 2013, while visits for both lunch and dinner were down 1%. PM snack occasions experienced a 1% gain.

The NPD Group, 2014

Monthly sales of full-service restaurants (3-year average, 2011-2013): January, 7.7%; February, 7.7%; March, 8.7%; April, 8.4%; May, 8.7%; June, 8.5%; July, 8.5%; August, 8.6%; September, 8.0%; October, 8.2%; November, 8.1%; December, 8.9%.

U.S. Department of Commerce, 2014

The most popular occasions for dining out are birthdays (self, spouse, child, etc.), followed by Mother's Day and Valentine's Day.

National Restaurant Association, 2014

Why They Buy Source

A 2014 survey by the National Restaurant Association revealed that 72% of adults would consider dining out more often if menu prices were lower during off-peak times.

National Restaurant Association, 2014

According to a 2014 National Restaurant Association survey, 58% of consumers are likely to make a restaurant choice based on its environmental sustainability efforts, while 64% are more likely to visit a restaurant that offers locally-produced food items. Seventy-two percent of the respondents indicated they are more likely to visit a restaurant that offers healthful options.

 

National Restaurant Association, 2014

A 2014 Technomic survey asked consumers what are the most important factors in deciding where to purchase food to go (multiple answers): Food tastes just as good as when dining in, 68%; orders are accurate, 67%; a convenient location, 56%; food tastes just as fresh as when dining in, 56%; food is prepared quickly, 48%.

Technomic, Inc., 2014

A 2014 survey by The NPD Group revealed that 70% of consumers won't try a new menu item (representing all categories of restaurants) while almost 30% will. Seventeen percent of these "early adopters" will order a brand new menu item and 10% will try a limited-time offer. The highest incidence of trial of a new or unfamiliar menu item occurs at casual dining places. 

The NPD Group, 2014

A 2013 National Restaurant Association survey asked consumers to name the most important factors in choosing a full-service restaurant (multiple answers): Good service, 97%; enjoyable atmosphere, 93%; good value, 93%; favorite items are on the menu, 90%; healthful menu options, 76%; family- or child-friendly, 68%; serves locally-sourced foods, 64%; offers takeout or delivery options, 49%; provides food that hasn't been tried before, 48%; features organic or environmentally-friendly foods, 46%.

 

National Restaurant Association, 2013

A 2013 Technomic study asked consumers which attributes related to food and beverage are most important in the overall value equation at restaurants (multiple answers): Quality, 80%; taste or flavor, 66%; freshness, 49%; portion size, 37%; variety, 13%; healthfulness, 6%.

Technomic, Inc., 2013

According to a late-2013 study by Technomic, influences that consumers consider "very important" in their decision to return to a restaurant for a second time: Food taste/quality, 92%; price in relation to quality, 78%; good service, 76%; hassle-free ordering/payment, 56%; ambiance, 46%; no wait/short wait, 37%; absolute low price, 32%; unique/different, 30%; ease of parking, 30%.  

Technomic, Inc., 2013

A 2013 Harris Interactive survey asked consumers to list their most important considerations in choosing a restaurant (multiple answers): Price, 45%; in the mood for that type of food, 34%; convenient location, 30%; offers a specific menu they enjoy, 29%;  menu with good variety, 24%; availability of healthy menu items, 18%; restaurant usually has special offers, 18%; usually choose the same restaurant when going out for a meal, 9%; menu usually has new items to choose from, 9%.

Harris Interactive, 2013

Fifty-eight percent of restaurant loyalty-club members say they are likely to base their where-to-dine decision on whether they have a membership at that brand, according to a study by Technomic.

Technomic, Inc., 2013

According to a 2013 Technomic survey of more than 80,000 consumers, attributes considered most important when choosing a full-service restaurant: 1. Service and hospitality; 2. Food and beverage; 3. Convenience and takeout; 4. Appearance and ambience; 5. Value. 

Technomic, Inc., 2013

Research by the National Restaurant Association found that 66% of adults would be more likely to patronize a restaurant that offers a customer loyalty and reward program.

National Restaurant Association, 2013

How They Buy Source

Based on research by The NPD Group, guest check sizes at fast casual restaurants averaged $7.40 in 2013, compared to an average of $5.30 at quick-service locations and $13.36 at the typical full-service restaurant.

The NPD Group, 2014

Based on a survey by the National Restaurant Association, 43% of consumers have placed a restaurant takeout or delivery order online.

National Restaurant Association, 2014

According to a 2014 survey by Technomic, 51% of consumers report ordering food to go (including pickup, takeout or delivery) at least once a week.

Technomic, Inc., 2014

A 2013 survey by The NPD Group asked restaurant customers how they would describe their dining habits: Go to the same place regardless of whether a promotional deal is offered, 42%; switch among different restaurants, depending on promotions, 26%; dine wherever is cheapest, 9%; seldom eat out, 19%; don't know, 4%.

The NPD Group, 2013

Restaurant visits involving some type of special "deal" were up 2% in the year ending August 2013. Visits based on a buy-some, get-some, or two-for-a-deal-type offers had the highest gain among all deal offers with a 14% increase.

The NPD Group, 2013

What They Buy Source

According to a survey of more than 1,300 members of the American Culinary Federation, full-service restaurant trends rated as "hot" in 2014: 1. Locally-sourced meats and seafood; 2. Locally-grown produce; 3. Environmental sustainability; 4. Healthful kids' meals; 5. Gluten-free cuisine; 6. Hyper-local sourcing (e.g., restaurant gardens); 7. Children's nutrition; 8. Non-wheat noodles/pasta; 9. Sustainable seafood; 10. Farm/estate branded items; 11. Nose-to-tail/root-to-stalk cooking (e.g., reduce food waste by using entire animal/plant); 12. Whole grain items in kids' meals; 13. Health/nutrition; 14. New cuts of meat (e.g., Denver steak, pork flat iron, tri-tip); 15. Ancient grains (e.g., kamut, spelt, amaranth); 16. Ethnic-inspired breakfast items; 17. Grazing (e.g., small-plate sharing/snacking instead of traditional meals); 18. Non-traditional fish (e.g., branzino, Arctic char, barramundi); 19. Fruit/vegetable children's side items; 20. Half-portions/smaller portions for a smaller price.

National Restaurant Association, 2014

Based on a survey of more than 1,300 members of the American Culinary Federation, categories of food preparation methods predicted to be the most popular in 2014: 1. Pickling; 2. Fermenting; 3. Smoking; 4. Sous vide; 5. Liquid nitrogen chilling/freezing; 6. Oil-poaching; 7. Braising; 8. Raw; 9. Dust; 10. Grilling.

National Restaurant Association, 2014

Based on a 2014 survey by Technomic, what types of food were consumers most likely to order for dinner to go (multiple answers): Pizza, 80%; fried chicken, 66%; Chinese, 65%; steak, 57%; Italian, 57%.

Technomic, Inc., 2014

Based on a 2013 Harris Interactive survey of approximately 2,500 adults, type of food they would most likely choose when visiting a restaurant: American, 31%; Italian, 23%; Mexican, 16%; Chinese, 14%; Japanese, 5%; Middle Eastern, 3%; Indian, 2%; French, 1%; other, 3%; none of these, 2%.

Harris Interactive, 2013

Where They Buy Source

Of the 633,043 restaurants in the U.S. in 2013, independents made up 56% of the total (351,430), while chain outlets accounted for the remaining 44% (281,613). 

The NPD Group, 2014

According to research by Technomic, the five fastest-growing restaurants chains in 2013 with sales under $200 million, based on percentage increase in revenue from 2012 (sales totals in parentheses, in millions): 1. BurgerFi ($45), +178.1%; 2. Del Frisco's Grille ($44), +83.9%; 3. Twin Peaks ($165), +68.4%; 4. CherryBerry ($62), +63.2%; 5. Orange Leaf Frozen Yogurt ($114), +48.6%.

Technomic, Inc., 2014

Based on research by Technomic, the five fastest-growing U.S. restaurant chains in 2013 (with at least $200 million in revenues), based on percentage sales change from 2012 (sales totals in parentheses, in millions): 1. Dickey's Barbecue Pit ($331), +32.9%; 2. Smashburger ($215), +32.0%; 3. Raising Cane's Chicken Fingers ($321), +23.6%; 4. Marco's Pizza ($234), +22.6%; 5. Jersey Mike's Subs ($406), +21.2%.

Technomic, Inc., 2014

The top 10 U.S. casual-dining chains, ranked according to 2012 sales (totals in billions), with 2011 revenues in parentheses: 1. Applebee's, $4.506 ($4.422); 2. Chili's Grill & Bar, $3.700 ($3.624); 3. Olive Garden, $3.632 ($3.476); 4. Red Lobster, $2.643 ($2.528); 5. Buffalo Wild Wings, $2.474 ($2.045); 6. Outback Steakhouse, $2.396 ($2.327); 7. T.G.I. Friday's, $1.722($1.742); 8. The Cheesecake Factory, $1.598 ($1.542); 9. Texas Roadhouse, $1.544 ($1.373); 10. Ruby Tuesday, $1.320 ($1.400).

FSR Magazine, 2013

The leading family-dining chains in the U.S., according to 2012 sales (totals in millions), with 2011 sales in parentheses: 1. IHOP, $2,692 ($2,659); 2. Denny's, $2,270 ($2,243); 3. Cracker Barrel Old Country Store, $2,059 ($1,959); 4. Bob Evans, $974 ($977); 5. Waffle House, $938 ($915); 6. Perkins Restaurants, $644 ($678); 7. Friendly's, $485 ($565); 8. Shoney's, $319 ($350); 9. Village Inn, $298 ($303); 10. Sonny's Real Pit Bar-B-Q, $241 ($243).

FSR Magazine, 2013

The top 10 upscale-dining chains, based on 2012 sales (totals in millions), with 2011 revenus in parentheses: 1. Ruth's Chris Steak House, $510 ($484); 2. The Capital Grille, $316 ($277); 3. Morton's The Steakhouse, $265 ($277); 4. Fleming's Prime Steakhouse, $252 ($239); 5. Melting Pot, $225 ($228); 6. Texas de Brazil Churrascaria, $172 ($144); 7. Fogo de Chao, $150 ($137); 8. Del Frisco's Steak House, $125 ($111); 9. Palm Restaurant, $121 ($120); 10. Shula's Steak House, $119 ($119).

FSR Magazine, 2013

The top 10 restaurant groups, according to 2012 revenues (totals in billions), with 2011 sales in parentheses: 1. Darden Restaurants, Inc., $8.462 ($7.888); 2. DineEquity, Inc., $7.198 ($7.081)l; 3. Brinker International, $4.081 ($4.002); 4. Bloomin' Brands, Inc., $3.949 ($3.849); 5. Sun Capital Partners, Inc., $2.475 ($2.480); 6. The Cheesecake Factory, Inc., $1.744 ($1.685); 7. Landry's Inc., $1.674 ($1.730); 8. American Blue Ribbon Holdings, $1.479 ($1.510); 9. Ruby Tuesday, Inc., $1.363 ($1.431); 10. Golden Gate Capital, $1.039 ($1.030). 

FSR Magazine, 2013

Based on a 2013 Technomic survey of more than 80,000 consumers, who rated restaurant chains on such factors as service, ambience, food, conveniene and value, the top five full-service establishments were: 1. Cracker Barrel Old Country Store; 2. Ruth's Chris Steak House; 3. Carrabba's Italian Grill; 4. Red Lobster; 5. LongHorn Steakhouse. The top five family-style chains were: 1. Cracker Barrel Old Country Store; 2. Bob Evans; 3. Shoney's; 4. Perkins Restaurant & Bakery; 5. IHOP.

Technomic, Inc., 2013

Of those consumers who say they currently participate in restaurant loyalty marketing programs, membership is higher among casual-dining brands (57%) than fast-casual brands (44%). 

Technomic, Inc., 2013

A 2013 Technomic study found that 49% of parents visit family-style restaurants at least once a week, as do 36% of consumers without children, 45% of Millennials and 57% of Hispanic consumers.

Technomic, Inc., 2013

Business Trends Source

Overall sales of the restaurant industry are projected to reach $683.4 billion in 2014, a 3.6% increase over 2013.

National Restaurant Association, 2014

Sales of full-service restaurants are predicted to climb 2.6% in 2014, compared to a 2.3% rate of growth in 2013.

National Restaurant Association, 2014

Based on research by Technomic, the 500 largest U.S. restaurant chains (including both full- and limited service organizations) registered a 3.5% annual sales increase in 2013 (up from a gain of 4.9% in 2012), generating an estimated $264 billion in revenue (an increase of more than $8.8 billion).

Technomic, Inc., 2014

According to a Technomic study of the 500 largest restaurant chains in the U.S. (including both full- and limited-service organizations), full service restaurants experienced a 2.4% increase in 2013 sales. The full-service steak category continued to show healthy growth, with an increase of 6.2%.

Technomic, Inc., 2014

Visits to fast casual restaurants were up 8% in 2013, compared to no growth for the total industry and quick-service segment. Spending at fast casual restaurants also increased 10% in 2013, compared to a 2% growth at total restaurants.

The NPD Group, 2014

Sales generated by fast-food restaurants are expected to increase 4.4% in 2014.

National Restaurant Association, 2014

According to a survey of full-service operators, conducted by the National Restaurant Association, 27% of family dining managers expect business to improve in 2014, while only 7% expect a sales decline (66% about the same). Thirty-seven percent of casual dining operators believe their business will be better in 2014, compared to 8% who anticipate lower sales (55% the same). Among fine dining operators, 38% expect stronger sales in 2014, with 10% predicting a decline in sales (52% the same).

 

National Restaurant Association, 2014

The number of restaurants in the U.S., including both chain and independent full-service and quick-service establishments, grew 0.7% between 2012 and 2013 to 633,043. The number of chain restaurants increased 1%, while the number of independent operators was basically flat from year-to-year.

The NPD Group, 2014

Revenues generated by cafeterias, grill/buffet and buffet restaurants are predicted to increase 2.3% in 2014, while sales of snack and non-alcoholic beverage bars are projected to grow 5.0%.

National Restaurant Association, 2014

The number of quick service restaurant units grew 2% in 2013 to 333,970, while the unit count for full-service restaurants (which includes casual dining, midscale/family dining and fine dining) declined by 1%. The number of fast casual units (included under the quick service segment) grew by 6% to 16,215.

The NPD Group, 2014

According to a survey of more than 1,800 members of the American Culinary Federation, what will be the hottest restaurant technology trends in 2014: Tablet computers (e.g., iPad) for menus, wine lists and ordering, 27%; smartphone/tablet apps for consumers (e.g., ordering, menus, daily deals), 25%; smartphone/tablet apps for chefs/restaurateurs (e.g., recipes, table management, POS tracking), 19%; mobile/wireless payment options, 16%; social media for marketing/loyalty programs, 13%; other, 1%.

National Restaurant Association, 2014

According to a 2013 Harris Interactive survey of approximately 2,500 adults 18+, 64% had dined at a fast food restaurant in the past month, 54% had visited a local casual dining establishment, 52% had been to a casual dining restaurant chain location, 18% had patronized a local fine dining restaurant, and 9% had visited a fine dining chain restaurant. Only 10% had not dined at any of these types of restaurants in the previous month. 

Harris Interactive, 2013

According to a 2013 Technomic survey, only 36% of consumers say they participate in a restaurant-based loyalty program. However, 80% agree they would sign up if the restaurant they visit most often offered a program.

Technomic, Inc., 2013

Misc Source

Over half of all adults have worked in the restaurant industry at some time during their lives, and one out of three got their first job experience in a restaurant.

National Restaurant Association, 2014

Eating-and-drinking places are mostly small businesses -- with 90% having fewer than 50 employees.

National Restaurant Association, 2014

A survey by the National Restaurant Association showed that 79% of adults would like to receive a restaurant gift card or gift certificate on gifting occasions.

National Restaurant Association, 2013