According to the Michigan Restaurant Association the Foodservice Industry is a Ladder of Opportunity

According to the Michigan Restaurant Association, the foodservice industry has a wealth of opportunities available to the Michigan workforce.  Did you know that 9 out of 10 salaried employees at tableservice restaurants started out as hourly employees?  In fact, the average restauranteur started out at the bottom of the restaurant ladder as dishwasher, bussers or servers, dispelling the myth that entry level restaurant careers are dead-end jobs for the average restaurant industry worker.  Approximately three out of five salaried employees in the Michigan restaurant industry started out as hourly workers in foodservice.

The Michigan foodservice industry also hires more women and minority managers than any other industry in the state.  That statistic coupled with the fact that 58 percent of employees in foodservice operations are women and 12 percent of food industry supervisors are people of Hispanic origin, bodes well for the career advancement opportunities for women and minorities in the Michigan restaurant industry.

Given the current state of unemployment in Michigan, these statistics from the Michigan Retaurant Associaton are highly encouraging.  Total restaurant industry employment is expected to reach 12 million people this year, and, just like other business executives, restaurant industry executives can earn six or seven figure salaries annually, including health benefits and vacation time.

So what's the moral of the story?  When jobs are hard to come by as they currently are in Michigan, the restaurant industry jobs may be among the best choices for the unemployed.  Studies show that workers who start in entry level restaurant jobs have many advancement opportunities and may be able to parlay an entry level job into a highly successful career. 

This is good news for both employer and employee.  Employers should be able to draw from a larger pool of interested and capable job candidates.  Employees can now choose the Michigan restaurant industry as a career path instead of just a means to an end.  In the end, this all leads to more stability for this popular service industry.  The jobs are out there and these jobs are leading to careers, strengthening the Michigan economy.

If you are a Michigan restaurant owner or manager who is interested in learning more about new ways to market your product and promote your service, contact Michigan Flavor at 248.302.2738.  An enhanced listing for your establishment on http://www.miflavor.com/ will not only drive customers to you, but that listing can also help attract skilled workers with an interest in a foodservice industry career.  Your listing on Michigan Flavor will help optimize your Michigan Restaurant or Bar's website for search engine queries.  Partnering with Michigan Flavor may be one of the best marketing/PR investments you'll ever make.

*source: http://www.michiganrestaurant.org

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.