Most economic indicators point toward an improving operating environment for the foodservice industry, but exactly how much better, well, that depends on a number of variables. In this hour-long webcast FE&S shared the results from its proprietary research and invited a pair of well-respected restaurant industry experts to share their thoughts and observations about the coming year.
Moderator Joe Carbonara spoke with a pair of foodservice industry experts who offered their perspective on the industry’s performance to date for 2013 and provided a glimpse into operating conditions for 2014 as well as identified industry segments that should continue to excel in the coming years.
Moderator Joe Carbonara spoke with a pair of foodservice industry experts who offered their perspective on the industry’s performance to date for 2013 and provided a glimpse into operating conditions for 2014 as well as identified industry segments that should continue to excel in the coming years.
The slump in dairy markets in the 2014/15 season has had detrimental impacts on both dairy farmers and Cheddar manufacturers
Retailers meanwhile have seen gross margins improve over the period as retail prices have remained stable
The pressure on gross margins at farm level is evident in the increased rate of producer exits from the industry
The processing industry has also been hard hit with some cheese manufacturers reporting financial losses or halting production during the year
U.S. Frozen Food Market Size, Share, Growth, Trends and Industry Research Rep...Signitech
The U.S. frozen food market size was USD 51.97 billion in 2015. There has been a steady rise in income in the U.S. thus causing a change in lifestyle. This change in lifestyle is facilitating the U.S. frozen food market growth.
India Ready-to-eat Food Market Forecast and Opportunities, 2019TechSci Research
Rising number of nuclear families and working women along with busy lifestyle of working class population continues to drive demand for Ready-to-eat food products in India
Market Research Report on India Active Pharmaceutical Ingredient (API) Ajjay Kumar Gupta
Market Research Report on India Active Pharmaceutical Ingredient (API)
The India API Market is expected to Drive Owing to the R&D Activities and Surge in the Incidence of Chronic Disease
The India API market projected to reach USD 27.49 billion at a significant CAGR of over 10.23% during the forecasted period of 2020-2027. Due to the rising up gradation of technology across India and the growing incidence of hereditary cardiac disease, it is further projected to accelerate the API market at a significant rate across the country. Furthermore, the propelling focus on precision medicine is precited to accelerate the India active pharmaceutical ingredient market. Moreover, the use of drug development techniques focused on Artificial Intelligence further expected to boost the market.
For More Details, Click Here:-
https://bit.ly/3bvIDS6
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Mercer Capital's Value Focus: Agribusiness | Q1 2015 | Segment: Agriculture M...Mercer Capital
Mercer Capital's Agribusiness Industry newsletter provides perspective on valuation issues. Each newsletter also includes a sector focus, commodity pricing, comparable public company metrics, and key indices of the top agribusinesses.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
The slump in dairy markets in the 2014/15 season has had detrimental impacts on both dairy farmers and Cheddar manufacturers
Retailers meanwhile have seen gross margins improve over the period as retail prices have remained stable
The pressure on gross margins at farm level is evident in the increased rate of producer exits from the industry
The processing industry has also been hard hit with some cheese manufacturers reporting financial losses or halting production during the year
U.S. Frozen Food Market Size, Share, Growth, Trends and Industry Research Rep...Signitech
The U.S. frozen food market size was USD 51.97 billion in 2015. There has been a steady rise in income in the U.S. thus causing a change in lifestyle. This change in lifestyle is facilitating the U.S. frozen food market growth.
India Ready-to-eat Food Market Forecast and Opportunities, 2019TechSci Research
Rising number of nuclear families and working women along with busy lifestyle of working class population continues to drive demand for Ready-to-eat food products in India
Market Research Report on India Active Pharmaceutical Ingredient (API) Ajjay Kumar Gupta
Market Research Report on India Active Pharmaceutical Ingredient (API)
The India API Market is expected to Drive Owing to the R&D Activities and Surge in the Incidence of Chronic Disease
The India API market projected to reach USD 27.49 billion at a significant CAGR of over 10.23% during the forecasted period of 2020-2027. Due to the rising up gradation of technology across India and the growing incidence of hereditary cardiac disease, it is further projected to accelerate the API market at a significant rate across the country. Furthermore, the propelling focus on precision medicine is precited to accelerate the India active pharmaceutical ingredient market. Moreover, the use of drug development techniques focused on Artificial Intelligence further expected to boost the market.
For More Details, Click Here:-
https://bit.ly/3bvIDS6
Contact us
Niir Project Consultancy Services
An ISO 9001:2015 Company
106-E, Kamla Nagar, Opp. Spark Mall,
New Delhi-110007, India.
Email: npcs.ei@gmail.com , info@entrepreneurindia.co
Tel: +91-11-23843955, 23845654, 23845886
Mobile: +91-9097075054, 8800733955
Website: www.entrepreneurindia.co , www.niir.org
Mercer Capital's Value Focus: Agribusiness | Q1 2015 | Segment: Agriculture M...Mercer Capital
Mercer Capital's Agribusiness Industry newsletter provides perspective on valuation issues. Each newsletter also includes a sector focus, commodity pricing, comparable public company metrics, and key indices of the top agribusinesses.
Category of Food Service Equipment with examples, Types of dining room furniture, their sizes, and uses
Various linen and their uses, types of crockery and their uses
Parts and types of glassware, their sizes, and uses
Meaning of cutlery, flatware, and hollowware with examples
Special service equipment and their uses
A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors.
In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line.
CMU Portugal Program outcomes and the Entrepreneurial Research Initiatives CallCMUPortugal_
The mission of the Carnegie Mellon Portugal Program is to create new knowledge in key focused areas of information and communications technologies by means of cutting-edge research, world-class graduate education, and a close connection with Portuguese Industry, thus placing Portugal at the forefront of Science and Innovation. The partnership is funded by the Portuguese Foundation for Science and Technology, and it involves Portuguese universities and research labs, companies and Carnegie Mellon University. More information available at www.cmuportugal.org.
In this hour-long presentation led by rd+d Editorial Director Joe Carbonara, our expert panel:
Discussed key planning, design and building considerations to help make any restaurant more environmentally friendly
Explored the benefits of pursuing green designations such as LEED
Outlined best practices for determining which options will help the restaurant achieve its green goals without compromising the brand promise
No matter how good the concept, no restaurant can succeed without selecting the right site. Finding the right area with the right demographic and the right infrastructure has always been equal parts science and art. And given the mature nature of the restaurant industry, accomplishing this all-important task continues to become more challenging.
In this hour-long webcast our expert panel explored the steps restaurant operators should take during site selection to find locations that support their mission and that allow their concepts to flourish.
Consumer expectations of foodservice and the way they use these operations will forever be a moving target. At the same time, front and back of the house technology continues to evolve at a fast pace. How will these and other external factors impact kitchen design, equipment selection and more?
Join FE&S’ Editorial Director Joe Carbonara for this hour-long discussion with our panel of experts as they share their perspectives and answer your questions.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering and viewing the webcast and then completing a short quiz.
Driven by a strengthening economy, restaurant industry sales a.docxjacksnathalie
Driven by a strengthening economy, restaurant industry sales are expected to hit a record high in 2015. According
to the National Restaurant Association’s 2015
Restaurant Industry Forecast, restaurant-and-
foodservice sales are projected to top $709
billion, up 3.8 percent from 2014.
In inflation-adjusted terms, industry sales
are projected to increase 1.5 percent in 2015.
Although 2015 will represent the sixth
consecutive year of real growth in restaurant
sales, the gains remain below what would be
expected during a normal post-recession
period.
The restaurant industry employs 14 million
individuals in one million locations, and
remains the nation’s second largest private
sector employer. The restaurant industry will
outpace total U.S. job growth for the 16th
consecutive year in 2015, keeping the industry
among the economy’s leaders in job creation. In
the next decade, restaurants will add 1.7 million
new positions.
For details, visit Restaurant.org/Forecast.
2015 Restaurant Industry Forecast
EXECUTIVE SUMMARY
SALES & ECONOMIC FORECAST
Adding It All Up: $709.2 billion
Projected restaurant industry sales in 2015
*Eating places include tableservice restaurants
and quickservice restaurants, cafeterias and
buffets, social caterers, and snack and
nonalcoholic beverage bars.
Eating Places*: $471.1 billion
Bars and Taverns: $20.6 billion
Managed Services: $49.5 billion
Lodging Places: $36.7 billion
Retail, Vending, Recreation, Mobile: $70.2 billion
Commercial Restaurant Services $648.0 billion
Noncommercial Restaurant Services $58.5 billion
Military Restaurant Services $2.7 billion
Present
Restaurant Industry’s
Share of the Food Dollar
25%
47%
1955
Restaurant Industry Sales
(In Billions of Current Dollars)
*projected
$709.2
$42.8
$119.6
$239.3
$379.0
$586.7
2015
1970
1980
1990
2000
2010
*
*projected
RESTAURANT INDUSTRY
EMPLOYMENT
2005
2015*
2025*
12.2
million
14.0
million
15.7
million
TABLESERVICE TRENDS
WORKFORCE OUTLOOK & TRENDS
1 Arizona 23.8%
2 Florida 22.4%
3 Texas 22.0%
4 Georgia 21.1%
5 Utah 21.0%
6 North Carolina 20.5%
7 South Carolina 18.6%
8 Alaska 16.1%
9 Colorado 15.7%
10 Alabama 15.3%
11 Arkansas 14.7%
12 Oregon 14.7%
Source: National Restaurant Association
Tableservice Restaurant Segment Sales Growth
Nominal Sales Growth Real (Inflation-adjusted) Sales Growth
Source: National Restaurant Association; *projected
2012 2015*2013 2014
3.4%
0.7%
2.4%
0.1%
2.8%
0.4%
2.9%
0.6%
Tableservice Operators’ Outlook
for Sales and Profitability in 2015
Better Than 2014
About the Same as 2014
Down From 2014
Source: National Restaurant Association, Restaurant
Trends Survey, 2014
Tableservice Sales in 2015
Family Dining Fine DiningCasual Dining
56%
36%
7%
58% 61%
35%
4%
36%
1%
Tableservice Profitability in 2015
Family Dining Fine DiningCasual Dining
48%
39%
12%
46% 45%
56%
7%
33%
10%
Significant
challenge
...
The key findings from the 2015 manufacturing trends survey shaping the food and beverage industry this year and tips for riding the optimism wave in a balanced, effective way.
2015 Food and Beverage Manufacturing Trends Survey: Optimism with a side of hopeGrant Thornton LLP
Key findings shaping the food and beverage industry this year and the strategies you need to ride the optimism wave in a balanced, effective way. Data taken from Food Processing magazine’s 2015 Manufacturing Trends Survey.
Initial Valuation Report
Chipotle Mexican Grill, Inc.
12/14/2015
Final Report
CONTENT
Executive Summary ......................................................................................................................................................................... 1
Company and Industry Overview ............................................................................................................................................. 2
Chipotle Mexican Grill - The Business .................................................................................................................................... 2
Strategic Highlights ........................................................................................................................................................................ 2
Restaurant Industry - The Playing Field ............................................................................................................................... 2
Financial Ratio Analysis ................................................................................................................................................................ 4
Key Ratios across Industry .......................................................................................................................................................... 4
DuPont Analysis ............................................................................................................................................................................... 5
Profitability across Industry ....................................................................................................................................................... 6
Detailed Revenue Analysis .......................................................................................................................................................... 7
Other Key Ratios .............................................................................................................................................................................. 8
Forecast of Financial Statements ............................................................................................................................................. 9
Financial Statements – 2015-2020 .......................................................................................................................................... 9
Sustainable long term growth rate analysis ..................................................................................................................... 10
Underlying assumptions ........................................................................................................................................................... 10
Risk and Return Analysis ...................................................................................................................... ...
Often-overlooked, a restaurant's tabletop is the part of a foodservice operation a customer interacts with the most. It sets expectations about the dining experience customers are about to enjoy, and it provides a platform that allows chefs to showcase their culinary creations.
In this hour-long roundtable discussion our panel of experts closely examined tabletop trends across a variety of operator industry segments and the impact they are having on the use of such items as flatware, glassware, china, serving vessels and more.
In this hour-long webcast our panel of experts will focus on the flow of food through restaurants, offering food-safe tips from dock to dining. We will address best practices in such areas as receiving, storage, thawing and holding, preparation and serving of food items.
Slides from restaurant development + design's webcast: Finding and Vetting Local Vendors. As restaurant chains expand their geographical footprints and venture into new territories, one of the toughest challenges for those charged with managing the build-out process can be finding local contractors and suppliers with whom to work.
For this hour-long webcast, rd+d Editor in Chief Dana Tanyeri hosts a panel of chain development and construction professionals to discuss strategies, best practices and a few lessons learned the hard way for finding and vetting local vendors.
As chains continue to seek new ways to grow, many are incorporating new platform strategies – non-traditional locations, new prototype formats and footprints, and different geographic markets among them.
In this hour-long webcast, rd+d explored ways in which restaurant concepts are shifting their shapes, sizes and locales to find growth without compromising their brand promise. Topics our panelists addressed included evaluating new geographic markets, the impact of downsizing, strategies for determining which new platforms to develop and much more.
Keeping established restaurant brands fresh, relevant and competitive often requires significant reinvention along the way.
In this hour-long webcast, moderated by rd+d Editor Dana Tanyeri, branding experts and chain executives who have led successful rebranding/reimaging initiatives will offer insights on timing, projecting ROI, process management and roll-out strategies.
Foodservice operators from all segments are supporting their customers’ on-the-go lifestyles through grab-and-go service, food trucks and other retail solutions. In this hour-long webcast our panel of experts will explore where the mobile food movement is headed, the trends influencing it and how design and equipment selection can pave the road to success.
It takes time, dedication, planning and thoughtful, diligent follow through from everyone involved. In this hour-long webcast our panel of foodservice experts will draw on their years of experience as they present 20 tips that will help foodservice operators and their supply chain partners develop and maintain food-safe environments that earn customer trust and loyalty.
Significant risks come with opening a new restaurant and getting the design and construction of the venue right. Concept development and operations management may be among restaurant owners’ core competencies, but few have expertise managing the design and construction tasks that come with opening a new location. And keeping track of the countless related tasks remains equal parts art and science, when done correctly. In this hour-long webcast a panel of restaurant development professionals shared their experiences and expertise about successfully managing projects from concept to completion. These are the slides from the free webcast.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
In this hour-long webcast we explored best practices that contribute to creating a foodservice environment that’s responsive to allergens and helps meet consumers evolving dietary needs without compromising on quality or service. Members of the foodservice community came with their questions and our panelists did their best to provide practical answers based on their years of experience.
Techniques to optimize the pagerank algorithm usually fall in two categories. One is to try reducing the work per iteration, and the other is to try reducing the number of iterations. These goals are often at odds with one another. Skipping computation on vertices which have already converged has the potential to save iteration time. Skipping in-identical vertices, with the same in-links, helps reduce duplicate computations and thus could help reduce iteration time. Road networks often have chains which can be short-circuited before pagerank computation to improve performance. Final ranks of chain nodes can be easily calculated. This could reduce both the iteration time, and the number of iterations. If a graph has no dangling nodes, pagerank of each strongly connected component can be computed in topological order. This could help reduce the iteration time, no. of iterations, and also enable multi-iteration concurrency in pagerank computation. The combination of all of the above methods is the STICD algorithm. [sticd] For dynamic graphs, unchanged components whose ranks are unaffected can be skipped altogether.
Levelwise PageRank with Loop-Based Dead End Handling Strategy : SHORT REPORT ...Subhajit Sahu
Abstract — Levelwise PageRank is an alternative method of PageRank computation which decomposes the input graph into a directed acyclic block-graph of strongly connected components, and processes them in topological order, one level at a time. This enables calculation for ranks in a distributed fashion without per-iteration communication, unlike the standard method where all vertices are processed in each iteration. It however comes with a precondition of the absence of dead ends in the input graph. Here, the native non-distributed performance of Levelwise PageRank was compared against Monolithic PageRank on a CPU as well as a GPU. To ensure a fair comparison, Monolithic PageRank was also performed on a graph where vertices were split by components. Results indicate that Levelwise PageRank is about as fast as Monolithic PageRank on the CPU, but quite a bit slower on the GPU. Slowdown on the GPU is likely caused by a large submission of small workloads, and expected to be non-issue when the computation is performed on massive graphs.
Chatty Kathy - UNC Bootcamp Final Project Presentation - Final Version - 5.23...John Andrews
SlideShare Description for "Chatty Kathy - UNC Bootcamp Final Project Presentation"
Title: Chatty Kathy: Enhancing Physical Activity Among Older Adults
Description:
Discover how Chatty Kathy, an innovative project developed at the UNC Bootcamp, aims to tackle the challenge of low physical activity among older adults. Our AI-driven solution uses peer interaction to boost and sustain exercise levels, significantly improving health outcomes. This presentation covers our problem statement, the rationale behind Chatty Kathy, synthetic data and persona creation, model performance metrics, a visual demonstration of the project, and potential future developments. Join us for an insightful Q&A session to explore the potential of this groundbreaking project.
Project Team: Jay Requarth, Jana Avery, John Andrews, Dr. Dick Davis II, Nee Buntoum, Nam Yeongjin & Mat Nicholas
Adjusting primitives for graph : SHORT REPORT / NOTESSubhajit Sahu
Graph algorithms, like PageRank Compressed Sparse Row (CSR) is an adjacency-list based graph representation that is
Multiply with different modes (map)
1. Performance of sequential execution based vs OpenMP based vector multiply.
2. Comparing various launch configs for CUDA based vector multiply.
Sum with different storage types (reduce)
1. Performance of vector element sum using float vs bfloat16 as the storage type.
Sum with different modes (reduce)
1. Performance of sequential execution based vs OpenMP based vector element sum.
2. Performance of memcpy vs in-place based CUDA based vector element sum.
3. Comparing various launch configs for CUDA based vector element sum (memcpy).
4. Comparing various launch configs for CUDA based vector element sum (in-place).
Sum with in-place strategies of CUDA mode (reduce)
1. Comparing various launch configs for CUDA based vector element sum (in-place).
Show drafts
volume_up
Empowering the Data Analytics Ecosystem: A Laser Focus on Value
The data analytics ecosystem thrives when every component functions at its peak, unlocking the true potential of data. Here's a laser focus on key areas for an empowered ecosystem:
1. Democratize Access, Not Data:
Granular Access Controls: Provide users with self-service tools tailored to their specific needs, preventing data overload and misuse.
Data Catalogs: Implement robust data catalogs for easy discovery and understanding of available data sources.
2. Foster Collaboration with Clear Roles:
Data Mesh Architecture: Break down data silos by creating a distributed data ownership model with clear ownership and responsibilities.
Collaborative Workspaces: Utilize interactive platforms where data scientists, analysts, and domain experts can work seamlessly together.
3. Leverage Advanced Analytics Strategically:
AI-powered Automation: Automate repetitive tasks like data cleaning and feature engineering, freeing up data talent for higher-level analysis.
Right-Tool Selection: Strategically choose the most effective advanced analytics techniques (e.g., AI, ML) based on specific business problems.
4. Prioritize Data Quality with Automation:
Automated Data Validation: Implement automated data quality checks to identify and rectify errors at the source, minimizing downstream issues.
Data Lineage Tracking: Track the flow of data throughout the ecosystem, ensuring transparency and facilitating root cause analysis for errors.
5. Cultivate a Data-Driven Mindset:
Metrics-Driven Performance Management: Align KPIs and performance metrics with data-driven insights to ensure actionable decision making.
Data Storytelling Workshops: Equip stakeholders with the skills to translate complex data findings into compelling narratives that drive action.
Benefits of a Precise Ecosystem:
Sharpened Focus: Precise access and clear roles ensure everyone works with the most relevant data, maximizing efficiency.
Actionable Insights: Strategic analytics and automated quality checks lead to more reliable and actionable data insights.
Continuous Improvement: Data-driven performance management fosters a culture of learning and continuous improvement.
Sustainable Growth: Empowered by data, organizations can make informed decisions to drive sustainable growth and innovation.
By focusing on these precise actions, organizations can create an empowered data analytics ecosystem that delivers real value by driving data-driven decisions and maximizing the return on their data investment.
2. Review data from FE&S’ 2015 Foodservice Equipment and
Supplies Industry Forecast.
Explore the economic issues impacting the foodservice
industry with industry experts Hudson Riehle and David
Henkes.
Forecast the operating environment for 2015.
Answer your questions.
Today’s Agenda
3. Meet Our Panelists
David Henkes
Vice President, Technomic
Twitter: @davidhenkes
Hudson Riehle
Sr. VP, Research & Knowledge Group
National Restaurant Association
Twitter: @HudsonRiehle
4. These slides are from a free webcast from Foodservice Equipment &
Supplies magazine. You may access the free on-demand archive here:
http://www.fesmag.com/forecast2015
8. Operators’ Anticipated Sales Volume: 2014 vs. 2013
Increase
55%
Stay the
same
32%
Decrease
13% Net growth rate:
2014: +2.74%
2013: +3.50%
2012: +3.37%
2011: +2.20%
2014 Sales Volume by Market
Sector
Comm. Non-comm
Increase 58% 51%
Same 26% 38%
Decrease 16% 11%
9. Operator Gross Profits for 2014
Increases in gross profit continues in a positive direction at a conservative pace.
Increase
41%
Decrease
22%
Stay the same
37%
Net growth rate
Gross Profit:
2014: +0.9%
2013: +0.8%
2012: +0.7%
2011: +0.1%
2014 Change by Market Sector
Comm Non-comm
Increase 52% 29%
Same 21% 54%
Decrease 27% 17%
11. Anticipated Operator Sales Growth for 2015
About 20% more operators anticipate sales growth in 2015 than they did at this time in
2014.
Increase
55%
Stay the same
32%
Decrease 11%
Net projected growth rate
2014: + 2.74%
2015 Growth by Market Sector
Comm Non-comm
Increase 67% 41%
Same 17% 47%
Decrease 16% 12%
12. Operators’ Anticipated Gross Profit for 2015
Operators anticipate conservative gross profit growth for 2015 although there are many
factors that could derail growth such as rising food costs, increasing labor costs and
unexpected changes in the economy.
Increase
35%
Decrease
22%
Stay the
same
43%
Net growth rate 2015
Gross Profit: + .71%
2015 Gross Profit Growth by Market Sector
Comm Non-comm
Increase 46% 26%
Same 26% 57%
Decrease 28% 17%
14. Activity Planned for 2015
There are no significant changes from 2014 in the anticipated types of equipment purchases
for 2015.
29%
26%
22%
19%
30%
62%
0% 20% 40% 60% 80% 100%
Kitchen Equipment Replacement
Dining room Replacements
Dining room Renovation
Kitchen Renovation
New Construction
None of these
15. Percent of 2015 E&S Budget by Activity Type
New
Construction
13%
Renovations
21%
Green or
Sustainable
Initiatives
Replacements
59%
7%
2015 E&S Budget by Market Sector
Comm Non-comm
New
Construction 18% 5%
Renovation 22% 19%
Replacement 54% 69%
Green 6% 7%
16. Operators’ 2015 E&S Budgets
Increase
39%
Reamin
the same
42%
Decrease
19%
7%
17%
24%
52%
$2.5 million or
more
$500K-$2.49
million
$100-$499.9K
Under $100K
2015 E&S Budget Growth
Projected Net Growth Rate 2015 = 1.64%
2015 E&S Budget
Comm Non-comm
Increase 49% 28%
Same 29% 55%
Decrease 22% 17%
19. Percent of Operator E&S Purchases by Channel
Traditional E&S
Dealers
30%
Broadline
Distributors
Direct from 16%
Manufacturer
13%
Buying Group
10%
Club Store
1%
Specialty
Distributor
14%
On-line Catalog
House
4%
Cash & Carry
5%
Other
7%
20. Operator E&S Purchases Made Online
None
27%
1-5%
19%
6-15%
10%
More than 25%
24%
16-25%
20%
Average = 25.5%
Commercial = 20.5%
Non-commercial = 29.7%
24. Growth of 2014 E&S Sales Gross Profit
Gross profits remained positive in 2014 but were more modest than in 2013.
Increase
37%
Decrease
15%
Stay the same
48%
Net growth rate
Gross Profit:
2014: +1.24%
2013: +1.80%
2012: +3.76%
25. Dealers Anticipated Sales for 2015
Increase
65%
Stay the
same
28%
Decrease
7%
Net projected growth
rate 2015: + 4.86%
Dealers project continued growth for 2015 at a net
growth rate similar to 2014.
26. Dealers Amount of Business Booked for Next
Fiscal Year Compared to This Time Last Year
More
52%
Same
31%
Less
17%
Net rate ahead of last
year:
2014: +4.07%
2013: +3.80%
2012: +2.41%
Trend:
(% More)
2014: 52%
2013: 46%
2012: 49%
2011: 45%
2010: 34%
31. FE&S 2015 Equipment and Supplies Forecast
Recapping 2014 – Technomic’s Take:
Year got off to a slow start due to the weather.
Growth has been slow but steady since then.
Overall industry achieved approximately 3%
nominal growth, or flat in real terms
Still a lot of need for innovation
34. FE&S 2015 Equipment and Supplies Forecast
1. Economy declined 2.1% in the first quarter but
has since rebounded to post increases in excess
of 3%
2. Number of jobs finally caught up to pre-recession
levels
3. Consumer confidence is at its highest level in 7
years
35. Restaurant Industry’s Share
of the Food Dollar
1955
Present
1955: 25% 2014: 47%
Source: National Restaurant Association
37. Top Challenges Facing Operators
AUGUST 2014
Food Costs 29%
Government 16
The Economy 16
Recruiting Employees 9
Sales Volume 8
AUGUST 2012
The Economy 28%
Food Costs 20
Government 14
Sales Volume 12
Recruiting Employees 5
AUGUST 2013
Government 24%
The Economy 19
Sales Volume 18
Food Costs 16
Recruiting Employees 6
Source: National Restaurant Association, Restaurant Industry Tracking Survey
38. How stable is the foodservice
industry heading into 2015?
39. FE&S’ 2015 Equipment and Supplies Forecast
Contributing factors to the industry’s stability:
The restaurant industry is pretty mature, which
leads to stability
Eating out is in the consumers’ DNA
Weathered the recession well
Industry growth will take off once the middle and
lower classes get stronger
41. 2015 Preliminary U.S. Economic Outlook
Gradual Improvement
INDICATOR 2014 2015
Real Gross Domestic Product 2.1% 3.0%
Real Disposable Personal Income 2.6% 2.8%
Consumer Price Index 1.7% 2.0%
Source: National Restaurant Association, projections as of October 2014
42. FE&S’ 2015 Equipment and Supplies Forecast
Technomic’s take:
2015 will see overall foodservice industry sales
grow by 3.1% nominally or 1.2% in real terms
Slightly better economic environment for the U.S.
should benefit the foodservice industry
But restaurants remain in a take-share market
43. FE&S’ 2015 Equipment and Supplies Forecast
Technomic’s projected growth rate by segment:
Limited-service restaurants will grow by 3.5% in
2014 and 3% in 2015
Full-service restaurants will grow by 2.5% in 2014
and 3% in 2015
Bars and taverns will grow by 2.5 percent in 2014
and 2015
In other words, restaurants will be in a take-share
mode in 2015.
45. FE&S’ 2015 Equipment and Supplies Forecast
Many factors impact consumers’ approach
1. Consumers’ outlook varies by location and
other demographics
2. As a percent of consumers’ budget, food
ranks third behind housing and
transportation. Insurance/pensions starting to
creep up the list, too.
3. It’s best to examine consumer behavior on a
segment by segment basis.
47. FE&S’ 2015 Equipment and Supplies Forecast
Three reasons for concern heading into
2015:
1. Wholesale food prices on pace for
fastest growth in three years
2. Although moderate, menu price
growth outpacing other segments like
grocery
3. Job creation still slower than previous
recoveries
49. Due to a slow start, overall restaurant industry sales will be
flat in 2014
2015 will bring better real growth but the industry will
remain in take-share mode
Consumers’ approach will vary considerably depending on
their location, age group and more
Key Takeaways
52. You can download today’s slides by clicking on the green
folder below.
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Reminders
