Hospitality Intro2

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Hospitality Intro2

  1. 1. Introduction to the Hospitality Industry Presented by Ken Burgin ProfitableHospitality.com
  2. 2. Trends & Challenges for Food & Beverage Operators • Cocooning – am I safer at home? • Good, cheap AND fast
  3. 3. • Staying healthy, feeling green but...
  4. 4. • Fat kids and drunk teens...
  5. 5. • Hurt or upset me and I’ll sue!!
  6. 6. • Price pressure
  7. 7. • More choices than ever
  8. 8. • Population shift
  9. 9. • Food fascination
  10. 10. • Techno-driven
  11. 11. Key Numbers for the Australian Hospitality Industry Accommodation, Cafes, Restaurants, Pubs and Clubs - 2008 Industry Revenue $51,035 Million Number of Establishments 78,500 Number of Enterprises 71,000 Employment 511,200 Total Wages $13,988 Million Share of Revenue (approx) Pubs, Taverns & Bars 27% Cafes & Restaurants 22% Clubs 16% Hotel Accommodation 12% Caterers and Food Service 10% Motel Accommodiation & Service Apartments 12% Caravan Parks & Camping Grounds 3% Three largest expenses: Wages - 30% +, Purchases 26% +, Rent 5-15% These vary widely by sector and size of the business.
  12. 12. Key industry segments:
  13. 13. Pubs, taverns & bars
  14. 14. Restaurants & cafes
  15. 15. Franchises
  16. 16. Franchises
  17. 17. Manufacturing Entertainment
  18. 18. Catering & foodservice
  19. 19. Accommodation
  20. 20. Registered Clubs
  21. 21. What’s next for the industry? Technology to replace labour Wage Regulation Tourism Growth? Franchise growth Online Marketing Online Management Growth in ‘eating out’ $ Generation Y Energy Costs Rise Food Safety Issues Labour shortages Local Loyalties

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