A restaurant is a business which prepares and serves food and drink to customers for money. Meals may be served and eaten on premises, but many restaurants also offer take-out and food delivery services. Restaurants vary widely in appearance and offerings, including a wide variety of menu items and service models.
The restaurant industry is huge. It yields $630 Billion, annually, in America alone.*
The U.S. census put the number of full service restaurants @ 217,282 and limited service (fast-food) restaurants at 209,819. **
Inns and taverns have been known since ancient times and mainly served travelers. The local citizenry rarely visited. The modern restaurant, it is believed, originated in 18th century France, although some restaurants can be traced back to Roman times.
Food catering establishments which may be described as restaurants were known since the 11th century in Kaifeng, China’s northern capital during the first half of the Song dynasty, (960-1279). With a population of over 1,000,000 people, a culture of hospitality, and a paper currency, China was destined for the development of restaurants – probably growing out of the tea houses and taverns that catered to travelers. ***
Restaurants cater to different styles of cuisine and price levels. Even within a single restaurant much choice is available. Modern restaurants are dedicated to the serving of food, where specific dishes are ordered by guests and are prepared to their request. Table service is food served to the customer’s table by waiters and waitresses, also know as “servers”. Table service is common in many restaurants, whereas at fast food restaurants, counter service is the most common form.
A successful restaurant involves more than just good food. Great cooks and great food are essential to the success of the restaurant. However, atmosphere, design, location and organization are essential, too. Making the customer truly happy is the job, often unsung, of the restaurateur, who risks his money and sometimes health, marriage and sanity, in one of the most stressful jobs in the world. *Setting up a restaurant, it is said, is one of the riskiest of ventures. Around 60% of American eateries close or change ownership within the first three years. *
One study of new restaurants in Cleveland found that 1 in 4 changed ownership or went out of business after 1 year and 6 out of 10 did so after three years. *** (Not all changes in ownership are due to financial failure. Some are due to the stress and long hours and some are bought by another firm.) 
In 2009, U.S. census puts the total number of US restaurants to 578,353 – a decline of 0.3 percent or 1,652 restaurants.**** The total number of restaurants in U.S. dropped nearly one percent from fall 2009 – to fall 2010. This is the latest decline in a decade in which the numbers of American restaurants has fallen steadily by roughly half a percent point each year. *****
A disproportionate number of restaurants closed have been independently owned, leaving the field to the chains, which now make up 46 percent of American restaurant locations. Some say this could mean that in ten years when we’ll have a larger population, there will be fewer restaurants to go to, meaning restaurants will be more crowded and we can expect longer waits. *****
Proposed Trends for 2013 ******
Children’s nutrition is becoming a major focus as customers respond to consumer interest in healthful dining and restaurants are expected to put more emphasis on children’s needs and interests.
Also locally sourced meats, seafood and vegetables are becoming more popular. Managers and Chefs are becoming more interested in local sourcing and may buy locally or grow their own seasonal ingredients and will advertise this to highlight menus.
Also projected:
$660.5 Billion sales projected in 2013.
980,000 restaurant locations in US.
4% Restaurant-industry sales share of the US gross domestic product.
1.8 Billion sales/day for 2013.
13.1 million employees.
46% Restaurant-industry share of the food dollar (shared with food service-such as hospitals, etc and the grocery outlets.
In Canada there are 86,915 commercial food service units or 26.4 units per 10,000 Canadians. This is:
38,797 full-service restaurants
34,629 limited-service restaurants
741 contract and social caters
6,749 drinking places.
Full 63% of restaurants in Canada are independent brands. Chain restaurants account for the remaining 37% and many of these are locally owned and operated franchises. ***
Restaurant work is labor-intense and requires speed, math, people and organizational skills. So why would anyone work in a restaurant? Many restaurants will hire unskilled persons as cook’s assistants and as severs. Many persons got their very first jobs in some aspect of the restaurant industry. Research shows that one in four adults had their first job experience in a dining establishment. And that almost 50% of all US residents have worked in the restaurant industry at some point in their lives. Surprisingly enough, it’s not the large chains and fast food conglomerates who are the major employers in food service. Ninety-three percent of all restaurants have fewer than 50 employees. Also more than 80% of restaurant managers got their start as front-line employees. *******
So why work in a restaurant? Many people like food preparation and many persons like working with other people. An individual can enjoy either or both of these interests in restaurant employment. Restaurant work is usually indoors, so one does not need to work in undesirable weather conditions. A restaurant, although it has its share of spills, etc., is a relatively “clean” workplace, free of undesirable toxins, contaminates, and waste materials. (However there can be falls and cuts from sharp objects which can be dangerous.)
Usually one can find a restaurant job fairly near home without long travel distances and the time and cost of long travel. Flexible hours are often available where one can work at preferred hours and not work at other times. Part-time employment is often also possible, where one can work as few hours as they like in order to allow them time for other pursuits, such as another job or classes. Also many persons work extra hours, beyond the traditional 40 hours per week, for additional income.
Restaurants are also very friendly work places for minorities. Fifty percent of all eateries in the U.S. are now owned by women and restaurants hire more minority managers than any other industry. The restaurant industry is the second largest employer, giving jobs to nearly 13 million people, and women and minorities are especially well represented. Hispanic restaurant ownership has increased 42 percent in the past five years. The restaurant industry has provided 1.5 million new jobs over the past ten years and is an important force in our economy.*******
So why work in a Restaurant – Where else can one “… learn to manage a multimillion dollar company …” ****** A restaurant Manager knows how to manage costs and income, how to supervise and manage people, how to use advertising and the media to promote his business and how to handle the public. Company management skills are valued no matter what type of restaurant. However not only management skills but basic work skills are also learned, such as accomplishing tasks in an ordered and timely manner, speed and working “with-the-clock”, working with others, working with the public, cleanliness, cash register and taking money and making change, supervisory skills, etc. Supervisory and management skills -at all levels- are learned and are transferable to other industries. If I were hiring an employee for a position such as nursing, plumbing, machining, sales, education, an attorney, etc, and had to choose between an individual who had a few months restaurant experience versus a candidate with no restaurant experience, I would choose the restaurant person, every time. The restaurant person know how to work.
* The Economist, A Successful Restaurant Involves More Than Just Good Food, September 1, 2012.
** Rye, Kenneth, www.thefreelibrary.com, comment, Jan, 2011.
*** Wikipedia, the free encyclopedia/restaurant.
**** Gise, Molly, U.S. restaurant count declines, Restaurant News, February 2010.
***** Mindlin, Alex, A Steady Decline in the Number of Restaurants, The New York Times, February 2011.
****** News & Research, Facts at a Glance, National Restaurant Association, 2012.
******* Mandell, Lisa Johnson, According to Restaurant Industry Statistics, Women and Minorities Fare Well, Employment News, February 2011
