Michigan Restaurants by the Numbers

Michigan Restaurants by the Numbers

Michigan’s restaurants are an increasingly important part of our state’s economy. Restaurants are a key driver of employment in Michigan, and their sales generate tremendous tax revenues for our state.  Michigan restaurants contribute to the economy by creating jobs, building careers and generating revenue, but that's just the beginning.   Michigan dining establishments today are leaders in nutrition and healthy living, sustainability and social responsibility, and entrepreneurship and business opportunites according to www.restaurant.org.

Did you know...

• More than one in four American adults got their first job in a restaurant?
• Nearly 50% of all Americans have worked in the restaurant industry at one point in their working careers?
• American restaurants employ more minority managers than any other industry?
• Almost 1 in 10 working Americans are employed by the restaurant industry?
• Annual restaurant industry sales nationwide exceeds a half-trillion dollars?
• In 2007, there were 16,565 eating-and-drinking places in Michigan?
• Every $1 spent in Michigan’s restaurants generates an additional $.99 in sales for Michigan’s economy?
• Restaurant jobs represent 10 percent of total employment in Michigan?
• In 2009, Michigan’s restaurants will register a projected $12.6 billion in sales?

*Sources: Figures are based on National Restaurant Association research and data from federal and state government agencies.  See www.restaurant.org/research/state for more information.

**Sources: Figures are based on National Restaurant Association research and data from federal and state government agencies.  See www.restaurant.org/research/state for more information.

Restaurants and Institutions Magazine’s 2009 Menu Census: Top food items restaurant owners across the industry rely on to bond their menus.

Every two years,  Restaurants and Institutions polls  commercial and noncommercial restaurant owners and managers to communicate what is currently anchoring their menus and what they're considering adding. Below is a depiction of what's frequently featured on their menus mounting sales and garnering the most attention.

Appetizers: Commercial

1. chicken wings
2. Chicken Strips/fingers/tenders
3. Onion rings
4. Mozzarella sticks
5. French fries

*Items commercial restaurants may perhaps include in their menus: Mini burgers, flatbreads, stuffed jalapenos/peppers.

Appetizers: Noncommercial

1. Chicken strips/fingers/tenders
2. Chicken wings
3. Chips and salsa and garlic bread (tie)
4.  Mozzarella sticks
5.  Nachos

Items noncommercial restaurants may perhaps include in their menus: Mini burgers, bruschetta, Asian lettuce wraps.

Center of the Plate Proteins: Commerial Seafood        

1. Salmon
2. Grilled/broiled/sautéed shrimp
3. Scallops
4.  Breaded and fried shrimp
5. Crab cakes

Center of the plate proteins: Commercial Meat

1.  Rib eye steak
2. Filet mignon
3. Strip steak
4. Pork ribs
5.  Prime rib/sirloin steak (tie)

Center of the plate protein: Commercial Poultry

1. Grilled Chicken breast
2. Chicken strips/fingers/tenders
3.  Chicked wings
4. Sliced turkey
5. Grilled/broiled chicken

*Center of the plate proteins commercial restaurants are considering adding to their menus: Calamari, crab cakes, hanger steak, short ribs, duck, chicken pot pie.

Center of the plate proteins: Noncommercial seafood

1. Canned tuna
2. Cod/scrod
3. Breaded and baked fish portions
4. Breaded and fried shrimp
5. Tilapia

Center of the plate protein: Noncommercial Meat

1. Meatballs
2. Meatloaf
3. Roast Beef
4. Beef stew
5. Baked ham

Center of the plate protein: Noncommercial poultry

1. Chicken strips/fingers/tenders
2. Sliced turkey
3. Turkey breast
4. Chicken nuggets
5. Grilled chicken breast

*Center of the plate proteins noncommercial restaurants are considering adding to their menus: Scallops, tilapia, beef and pork ribs, chicken pot pie, rotisserie chicken.

Side Dishes: Commercial Potatoes

1. Straight cut french fries
2. baked potatoes
3. Mashed Potatoes

Side Dishes: Commercial Vegetables

1. Broccoli
2. Mushrooms
3. Carrots

*Side dishes commercial restaurants are considering adding to their menus: Sweet-potato fries, house-made potato chips, asparagus

Side Dishes: Noncommercial Potatoes

1. Plain mashed potatoes
2. Baked potatoes
3. Straight cut French fries

Side Dishes: Noncommercial Vegetables

1. Broccolli
2. Carrots
3. Green Beans

*Side dishes noncommercial restaurants are considering adding to their menus: Sweet-potato fries, spiral/curly/waffle fries, steamed/grilled vegetable platter, sugar snap peas.

Desserts: Commercial Desserts

1. Brownies
2. Hard Ice Cream
3. Cookies
4. Bread Pudding     
5. Creme Brulee

Desserts commercial restaurants are considering adding to their menus: Mini desserts, crème brûlée, cobblers/crisps, dessert samplers/flights

Desserts: Noncommercial Desserts

1. Cookies
2. Brownies
3. Fresh fruit
4. Cobblers/crisps
5. Bread pudding

*Desserts noncommercial restaurants are considering adding to their menus: Gingerbread, mini desserts, frozen yogurt, éclairs/cream puffs. 

Resource:-- Restaurants and Institutions, 12/16/2009 10:51:00 AM

Read More:

2009 Menu Census Data: Breakfast

2009 Menu Census Data: Soups, Salads and Sandwiches

For a fully interactive directory of Michigan Restaurants, visit www.miflavor.com or users on the go can visit our mobile version at http://mobile.miflavor.com.  Search for Michigan restaurants based on a variety of features and cuisine types, browse photo galleries, download, view and print menus, search Michigan dining specials and events and so much more.  www.miflavor.com is the only Michigan dining resource you'll ever need.

Restaurant Brands That Offer a Social Experience Are Gaining Market Share

An October 2009 study published in Restaurant News states that teens are looking to spend and socialize at restaurants because they are becoming more economy-conscious and looking for value for their entertainment dollar. Teenagers are starting spend more at restaurants for the first time since our country's economic downturn.  And because these teens are becoming more value conscious, they are spending at restaurants where they can not only dine, but can socialize as well.

Brands that offer a social experience as well as a perceived value are gaining market share among this younger demographic.  A recent survey of 1,200 teens was conducted nationwide at high schools and found that these teenagers are spending on aver $14.51 per week at restaurants.  The same survey was taken in the spring and the last fall.  The results of the most recent survey showed a 15 percent increase from the spring 2009 survey and a 6 percent increase from last fall.

These numbers should cause restaurant owners to take a closer look at why teens are choosing where they spend their money and how to properly market to that demographic.

*source: http://www.nrn.com/landingPage.aspx?menu_id=1416&coll_id=554&id=374900#ixzz0ZzzdAlIJ


Interested in locating Michigan Restaurants?  Visit www.miflavor.com for an interactive restaurant searching experience.  Michigan Flavor is changing the way consumers search for Michigan Restaurants.

How to Motivate Restaurant Employees

Do you often wonder how to motivate your Michigan Restaurant employees in light of the current state of the economy?  Follow this link to read an interesting article I found on a fantastic website from Restaurants and Institutions magazine - a great resource for any Michigan restaurant owner.  Check it out at http://www.rimag.com/article/CA6710028.html?rssid=272
*source: http://www.rimag.com

How the Internet Has Changed the Way People Dine

A 2009 Google study revealed that a staggering 90% of diners use internet sites to search for restaurants.  That fact shows a 32% increase from last year alone.  Just think of the implications of that study.  How are restaurants advertising in Michigan?  Print media?  Radio?  Television?  Billboards?  Are these restaurants completely missing the boat?

The Google study broke down these statistics further regarding how these diners are actually using the internet to complete these restaurant searches.  80% of diners use search engines to decide where to eat.  Think about that fact for a second.  80% of diners use search engines to decide where to dine; therefore, if a Michigan restaurant isn’t showing up in a search engine, 80% of diners aren’t finding them.

52% of diners go online searching for coupons and specials.  52% of diners aren’t looking for coupons in the mail; they’re not looking for coupons in the newspaper and they’re not listening to radio advertising to hear about a restaurants’s specials and events.  In other words, your coupons, events and specials must be on the internet to be found by 52% of diners.

22% of diners use the internet to sign up for loyalty clubs.  19% of diners will go online to participate in contests and 19% of diners will purchase restaurant giftcards online.

This Google study is the perfect example of why www.miflavor.com is such an incredibly perfect match for any restaurant in Michigan.  Michigan flavor does all the work for you.  Michigan flavor will help your restaurant get seen in search engine results.  Your coupons can be downloaded and printed directly from your michigan flavor restaurant page and your daily specials and events are not only listed on your restaurant page but are searchable as well.

www.miflavor.com links directly to a restaurant’s website so users can easily opt in to loyalty programs, participate in contests and even purchase gift cards.  Michigan flavor encompasses every point made by this very relevant Google study.

Interested in learning about how to get your restaurant’s enhanced listing on miflavor.com?  Visit the website or call 248.302.2738.  Get the best bang for your advertising buck.

*source: google.com