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Contents At A Glance

ResearchOperator Issues — Reports

Operations Research

Benchmarks on sales, number of guests served and other restaurant data will help you identify how your establishment performs compared to similar operations.

Available reports:

2005 Service Industry Employment Study
The competition for unit-level staff is not just among other restaurants. So Chain Leader asked managers at retail outlets and hotels as well as chain restaurants to share their successful methods of finding and keeping quality employees.

Reed Research Group conducted a survey in January of 600 unit managers, evenly distributed among restaurant chains, hotels and retail outlets. Data show benefits offered to full- and part-time employees, ways operators cope with turnover, and how they recruit new workers.
Condiment Study
Reed Research Group conducted the 2004 Condiment Study on behalf of R&I magazine. The objective of the study is to track usage, customization, brand awareness, and general trends relating to tabletop condiments among operators in the foodservice industry.

The study was conducted through phone interviews with readers of R&I. The sample consisted primarily of restaurant management and operations titles who have purchase authority and/or input into the purchase decision of condiments. Only operators in the continental US were included in the study.
Obesity in America - Operator
• Assessment of how great a challenge the issue of obesity is in relation to other industry concerns.
• Operators’ attitudes about the obesity issue.
• Industry response – How are operators changing to address the issue?

Special offer! Purchase of both reports (Consumer and Operator) includes an executive summary with a market overview as well as observations on how the industry might most successfully address this issue. You can find the Consumer Report in the Consumer Section.
Organic Food Study
The Organic Food Study was conducted to find the extent to which commercial foodservice operators are using organically grown or produced foods. Additionally, it asked operators how they find organics sources (locally or through distributors); what problems operators have had in getting consistent (in quality and amount) supplies of organics; how prices for organic foods compare with other products; and whether or not their operations’ menus communicate the use of organics to diners.

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