Operations Report 2018

Benchmark your financial performance against similar operations with detailed data on profitability, cost of sales, operating expenses and other important performance measures. With rising operating costs and razor-thin profit margins, this report helps you quickly identify categories where you may need to cut costs in order to become more efficient and competitive.

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Based on data from Statistics Canada, this report has operating expense ratios for cost of sales, labour, rent and 15 other common expenses. The data are broken out by province and by segment (quick-service restaurants, full-service restaurants, caterers and drinking places).

Report Highlights
  • The average commercial foodservice establishment in Canada posted a pre-tax profit margin of 4.2% in 2016. This is down slightly from 4.3% in 2015. Given the average unit volume is $704,755, the foodservice industry has an average pre-tax profit of $29,600.
  • Labour cost as a share of operating revenue held steady at 31.9%. Total labour costs rose by 6.1% in 2016 to $21 billion.
  • Given that seven in 10 provinces increased their minimum wage in 2016, many operators responded by reducing employee hours.
  • While total revenues rose by 6.1% in 2016, total expenses increased by 6.2%.
Table of Contents
  • Executive Summary
  • Government Assistance Available to Small/Medium Restaurant Business Owners
  • Overview of Methodology
  • Operating Ratios by Segment and by Province
  • Total Foodservice
  • Full-service Restaurants
  • Quick-service Restaurants
  • Caterers
  • Drinking Places
  • How to Analyze Your Performance
  • Definitions

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