The industry's performance has been lifted by the success of popular cooking TV shows, which have reconnected people with the pleasures of eating out.
Melbourne, Victoria (PRWEB) March 17, 2015
According to IBISWorld industry analyst Stephen Gargano, “changing social trends have fuelled a recovery for the Restaurants industry over the past five years, helping it to bounce back from a low point during the global financial crisis.” The industry is expected to post annualised growth of 3.6% over the five years through 2014-15 - including a rise of 2.0% during the current year - to total $11.7 billion. Busier lifestyles and diminishing leisure time have increasingly led consumers to turn to restaurants as a solution. Restaurants have allowed consumers to combine dining with leisure and avoid spending time on food preparation.
Consumer demand for quality food and fine dining experiences has fuelled industry revenue growth over the past five years. “The industry's performance has been lifted by the success of popular cooking TV shows, which have reconnected people with the pleasures of eating out”, says Gargano. The developing food culture, combined with increasing consumer health consciousness and a focus on quality, is expected to provide opportunities for the industry to grow further. Operators have sought to take advantage of consumers' moves towards informal dining, with casual, healthier menus driving sales. In an effort to boost profit, the industry is also expected to focus on better-quality meals and ingredients, for which consumers are willing to pay a premium price. Over the next five years, rising discretionary incomes and consumer demand for quality and variety will support industry revenue growth. Industry revenue is forecast to rise over the five years through 2019-20. Restaurateurs will face tough competition as other hospitality operators, such as fast-food retailers, also try to capitalise on these trends. Pubs, cafes and prepared meals from supermarkets loom as competitive threats. Operators will need to be diligent, focusing on operating efficiencies and consumer trends in order to keep costs down and profit up.
The Restaurants industry is characterised by a low level of market share concentration. The industry is highly fragmented, with a large number of single establishments and owner-operated restaurants. The industry is comprised mainly of small businesses, with the majority employing fewer than 20 people. Some renowned chefs have successfully built a larger portfolio of restaurants, which benefit from their association with the chef. The low level of concentration in the industry has resulted in fierce competition among operators. The industry has low barriers to entry and owners typically compete on price, menu offerings, cuisine and customer service. Owner-operators are prominent in the industry, putting a significant proportion of their own time and effort into running their restaurants. This discourages widespread expansion as owners may not be able to effectively manage multiple locations.
For more information, visit IBISWorld’s Restaurants industry in Australia report page.
Establishments in this industry serve food and beverages on the premises, and include licensed restaurants, BYO restaurants, licensed and BYO restaurants, and unlicensed restaurants. The industry excludes companies primarily providing takeaway food services, catering services and theatre restaurants.
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Key External Drivers
Industry Life Cycle
Products & Markets
Products & Services
Market Share Concentration
Key Success Factors
Cost Structure Benchmarks
Basis of Competition
Barriers to Entry
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