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SFM Says More B&I Ops Reaching Biz Goals

SFM Says More B&I Ops Reaching Biz Goals

A pair of reports analyze B&I operational results and opportunities in hospitality management.

In its first Benchmarking Study conducted since the 2008-2009 economic decline, the Society for Foodservice Management has given the industry an incisive look at how business dining operations have coped with and recovered from the difficult challenges dining programs faced in that period.
Among other findings, the study notes very substantial decreases in overall deficits per day across all population types and  that 35 percent of participating operations  achieved an excess.Lunch check averages  continued to increase, up 9 percent since 2009, with participation improving in both breakfast and lunch dayparts (8.5% and 2.9%, respectively).

Cost management effectiveness “varies greatly,” the report notes, with statistics showing significant differences in product cost per transaction between operations running and excess vs those with a deficit. Total facility average hourly labor costs are up, exceeding $22 per hour in both categories.
Regional lunch check averages varied significantly, from $3.61 (Northeast operations running an excess) to  $6.07 (Mid-Atlantic operations running an excess). The full report provides extensive parsing of these and other KPI indicators, operating costs per transaction, participation by population range, demographic breakouts.

• Also Available: 2013 Hospitality Study
SFM also released its 2013 Hospitality Study as part of a long-term strategy that recognizes the need to transition from a focus on singular foodservice to a more comprehensive portfolio of hospitality services—wellness programs, conference services, audio visual, sustainable commitment, office coffee services, etc.—reflecting those currently being managed by many SFM members.

 The purpose of the Study is to provide the first level of data to assist members in the management of a more complex model of hospitality services. It is intended to be the starting point for continuing studies of greater depth in each key area of workplace hospitality service and can be found at

TAGS: Management
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