Author Box
Articles Categories
All Categories
Articles Resources

The Economic Downturn's Impact Had On The Foodservice Industry: US Restaurant Trends

February 26, 2012 | Comments: 0 | Views: 164

Every year CHD Expert reveals the annual United States restaurant openings and closings, as it is a fiercely competitive industry. After combing through all of the data from 2011, we have some interesting findings that we want to share.

In 2011 the number of restaurants in the marketplace declined by 2.5% in the U.S., which represented a net change of 16,000 less restaurants nationwide. The final three months of 2011 saw more restaurants close than any other quarter of the year. Full service restaurants (FSR) suffered more than limited restaurants (LSR) with almost three times the amount of market decline last year.

The full service restaurant market declined by 12,000 operators, or 3.8%, in 2011. Consumers were not as frugal with their dining dollars as the previous 2 years, but fine dining restaurants still struggled shrinking by 4.6% last year. The hardest hit cuisine, in the fine dining segment, was the "steak, seafood & fish" menu type. Fear not diners. Do not reach for that pint of "sadness" ice cream yet; things are not as bad as what we've seen in some previous years in fine dining. Chains such as Capital Grill, Morton's and Ruth's Chris are holding their own, but have a long road to recovery to be back to where they were in 2008.

Limited service restaurants were not immune to the downturn either, as they declined by 4,000 operators, or 1.3%, in 2011. It will come as no surprise to those in the industry that the independent restaurants were hurt the most. Limited service chains actually increased in 2011 by nearly 1%. Fast casual chains that boast a more fresh, and diverse menu continued to thrive. The news was not so joyful for fast casual's frozen LSR brethren; the smoothie, juice and frozen dessert menu types, had the largest decline at over 7.3% in 2011.

However it's not all bad news and we are happy to report that we have seen some growth too. There are some restaurants that diners got "some more" from in 2011. Meat and potatoes reigned supreme as "American traditional", and "American regional" menu types increased by more than 7.5% throughout the year. Bars & grills and Asian restaurants also were on the rise in 2011 with over a 2% increase in the market.

According to Cathy Kearns, General Manager at CHD Expert, "Even with a declining market, consumers still want their food good, and fast. Fast Casual chains are becoming more attractive to consumers, offering a higher quality food than quick service with a perception of being the healthier option. So they're getting food at a fair price without giving up an hour of their time."

Source: EzineArticles
Was this Helpful ?

Rate this Article

Article Tags:

Foodservice Industry


Restaurant Industry


Restaurant Trends


Fast Casual Restaurants


Foodservice Data

In India, employment opportunities are set to grow by a good margin in the coming year, a phase which was started in the turn of the second decade of the 21st century. organisation, candidates with

By: Sarkariexam l Business > Careers Employment l April 01, 2013 lViews: 11711

Sometimes it is amazing to see that certain jobs can precipitate huge turnouts in the recruitment drives. It is as if thousands of people were waiting for the vacancy advertisements and the moment

By: Sarkariexam l Business > Careers Employment l December 30, 2012 lViews: 690

In recent times, jobs in healthcare segments have grown tremendously. It is anticipated that this growth curve will continue for the times to come. Various factors are responsible for this

By: Sarkariexam l Business > Career Advice l December 27, 2012 lViews: 449

Are you in a dilemma whether to choose web based CRM or not? If yes, don’t worry. You aren’t the sole person having this doubt.There are numerous firms trying to make out whether investing in a

By: Reneta Vasileva l Business > Customer Service l December 23, 2012 lViews: 410

If you think about it you will realize the fact that each business has its own set of risks that are involved in it.The trade secrets that you have and the information related to the business is what

By: brumbrum1 l Business > Risk Management l December 23, 2012 lViews: 263

As the time is changing, concierge management services are now growing despite the slowing economies of the world. The main reason of it is the need that is highly specific to the people who like to

By: willsmith10 l Business > Management l December 23, 2012 lViews: 334

When it comes to bacteria and dirt accumulation, one of the common places where these elements occur is in the kitchen. Kitchens at home or in various commercial spaces can be considered as some of

By: Elizabeth H Iral Business > Restaurant Industryl April 18, 2012 lViews: 249

Dining out is a fairly normal pastime now. Restaurants have evolved from inns and taverns which were rife in the eighteenth and nineteenth century.

By: Raymond Jamesl Business > Restaurant Industryl April 17, 2012 lViews: 174

If you are going to be opening a restaurant, it is important for you to review some of the following tips which will help to increase your odds for success. Of course, no single list of tips is going

By: Thomas Fowler Shavel Business > Restaurant Industryl April 14, 2012 lViews: 221

Sustainable practices, such as using/incorporating reclaimed wood flooring in remodeling projects, are gaining popularity in the interior design and restaurant industries. Here is further information

By: Michael W Clarkl Business > Restaurant Industryl April 10, 2012 lViews: 183

As pressure grows within the UK to segregate and collect food waste at source, it's worth taking a look at the favoured food waste treatment process and some of the issues which affect its

By: Eric Monsonl Business > Restaurant Industryl April 08, 2012 lViews: 183

Finding equipment for your new coffee shop can be very difficult. (Not to mention expensive). Here are a few tips to help you source used equipment that can often be found at greatly discounted rates.

By: Kingston Elbrickl Business > Restaurant Industryl April 07, 2012 lViews: 199