1st half 2015, U.S. Restaurant location closings and successes by the numbers.
Irvington, NY (PRWEB) September 08, 2015 -- Restaurantdata.com launches a breakthrough benchmark service, the Restaurant Investor Report. Estimators, risk managers and futurists now have hand verified, actionable data to evaluate the landscape of winners and losers in the U.S. restaurant world. Our research staff calls and reviews all 631,000 U.S. independent and chain restaurants every six months to determine if each location is still open.
To download the Top 40 U.S. metro areas for the 1st half of 2015 click here.
Until now, there has never been a reliable way to know how many restaurant locations closed and specifically where. Using our in-house researchers, we take a comprehensive approach every six months. This is not a random sample. We test the entire U.S. restaurant universe - all 631,000 locations.
Every restaurant is called and researched to see if they're still in business at their currently registered location utilizing an intensive all-hands-on-deck 10 week process with their own staff of researchers. CEO Keith Gellman says "The most important aspect to any great data set is the cleanliness of the data. It's imperative to our clients that we keep closed locations out, while populating with verified newly opened locations on a regular basis."
As a result of using a lock-step method of finding every closed location every six months and having the actual 23,315 (from this most recent six months, for prior six month periods please contact us) closed stores to evaluate, the results are illuminating and conclusive.
Information produced in reports help operators who are in expansion mode, new restaurant owners and successful owners opening a second location, growing regional chains, expanding franchisee groups, territory managers and large national operations. Readers can get the exact information they need since the data may be filtered to provide a concise report. Filters are both geographic (region, state, county, zip code, city, etc.) and operation specific (cuisines, service styles, check averages, etc.). Readers will see the number of restaurants - both open now and closed - that meet their criteria and see success rates for their specific target concept and area including by competitor name.
By combining the open/close information with census statistics (population, income levels, etc.), restaurant investors will have a powerful tool for site selection decisions. Readers will be able to see what the "good" hot zones are as well as the "bad" hot zones providing insight never before available.
KEITH GELLMAN, Restaurantdata.com, http://www.restaurantdata.com, +1 (914) 591-4297, [email protected]
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