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VOLUME 21 NUMBER 4 ◆ APRIL 2017
CHD releases 2017 Restaurant Unit Report
Chicago, IL – CHD Expert, a global leader in aggregating, analyzing, and managing foodservice data, has re- leased its 2017 Restaurant Unit Report. The report details the Full Service Restaurant (FSR) and Limited Service Restaurant (LSR) landscapes in each of the 50 United States and Washington, D.C. broken down by menu type and segment. The Report further segments chain and independent operators. The report is now available for download by clicking below.
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As of March 2017, CHD Expert re- ports that there are over 700,700 restau- rants in operation across the United States, showing a 3% positive net growth of almost 22,000 restaurant lo- cations since March 2016.
As the US restaurant landscape con- tinues to rebound, the independent restaurant landscape saw a 5% uptick, resulting in a positive net change of
more than 24,000 units compared to 2016. CHD Expert defines an inde- pendent as a restaurant with less than 10 units in operation, whereas a chain has 10 or more.
In total, 37 states in the union saw positive growth since 2016, as did D.C., where our nation’s capital grew by 2.7%. Growth on the state level was most re- markable in New York, Texas, Illinois, North Dakota and Michigan.
Eleven states had a decrease in total restaurants in operation since 2016, lead by struggling West Virginia, which shrank by 2%. Alaska and Maine were the only other states to see a net loss of > 1% of their total restaurants. Given all
of the turnover and new openings that has occurred over the past year, Delaware and Oregon had flat growth (less than .01% variance).
Considering growth by Menu Type, the strongest uptick was among Bar & Grills. This menu type added more than 4,400 units nationwide, as was the only menu type to have a net increase in every state (and D.C.). The Latin American and Bakery/Donut Menu Types also saw strong growth nation- wide. The Chinese Menu Type saw the largest decrease.
Within the 2017 FSR landscape, Vermont has the largest percentage of independents, with 98% of the state’s FSRs being classified as independent. With regard to chains, Kentucky has the largest percentage of total FSR chain restaurants, at 17% of the state’s FSR landscape.
Tapping the talent of the future
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Ciccio Restaurant enters deal
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Del Taco amps up Florida and Georgia
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OpenTable spotlights impact of no-shows
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Old Chicago Pizza sees growth in Fla. and Ga.
Broomfield, CO - Old Chicago Pizza & Taproom, a leader in casual dining known for its vast craft beer se- lection, delicious handcrafted pizza and distinctive taproom fare, an- nounced today it achieved record high system-wide revenue in 2016, re- porting an 11 percent increase from 2015. Additionally, Old Chicago accel- erated its national expansion efforts with the signing of 4 franchise devel- opment agreements that will bring 20 new locations to markets including Texas, Oklahoma, Arkansas, Missouri, Montana, Wyoming, Michigan and South Carolina.
This year, Old Chicago has plans to develop nearly two-dozen new restau-
rants as part of its aggressive growth strategy to bring its expansive selec- tion of craft beers, taproom classics and handcrafted pizza, to more cities across the country. Currently, the brand is targeting growth in markets such as Arizona, Florida, Georgia, Illinois, Indiana, Louisiana, Nevada, Mississippi, New Mexico, North Carolina, Ohio, South Dakota, South Carolina and Texas among others.
"Despite the restaurant industry facing headwinds in 2016, Old Chicago experienced tremendous growth. Our success stems from the increasing demand for craft beer and
See OLD CHICAGO page 8
Entrées:
Advertisers Directory . . . . . . . 2 Appell Pie........................2 CalendarEvents..............11 Classified Ads.................14 What’s Going On..............3
On the 2017 LSR front, Iowa is the state with the largest percentage of chain restaurants within its borders, with chain restaurants making up 74 % of the state’s LSR landscape. New York is on the opposite side of the spectrum and a state where independent LSRs prosper, with 65% of the state’s LSRs being independent. Nationally, inde- pendent operators make up 42% of the LSR segment.
Naturally the states with the largest populations, such as New York, California, Texas, and Florida, have the highest volume of restaurants. When combined, these four states contain 36 % of the total number of restaurants in the United States.
In terms of total number of units, the top five most popular simplified menu types nationwide are Varied, Pizza Pasta, Sandwich, Mexican and Hamburger, in that order, accounting for 55% of the restaurants nationwide.
N◆aturally the states with the largest populations, such as New York, California, Texas, and Florida, have the highest volume of restaurants.
See STEAKHOUSE page 11
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