An Executive Summary of the Annual Bottom Line Survey


Volume 48, Number 11

Written By: Douglas P. Fisher

Toronto’s FHG International Foodservice and Franchise Consultants, F&H magazine and The Ted Rogers School of Hospitality and Tourism Management at Ryerson University are pleased to present the summary findings of our third restaurant industry financial operating report, which is published every two years.

“The Bottom Line” is based on the feedback of approximately 400 restaurant operators, representing more than 1,000 units across the country in all four sectors of the industry (quick-service, family, casual and fine-dining). The report is based on year-end 2014 industry-operating performance and provides cross-sectional operating analysis based on criteria, such as — but not limited to — operations by region, sector, square footage, seat, location, menu theme, menu type, years in business, sector by region, multi-unit vs. single unit, cost to build, alcohol vs. non-alcohol service and days open. The report offers insight on sales per seat and sales per square foot by sector and region. It’s the only comprehensive report of its kind in the Canadian marketplace.

View the report online in our Digital Issue.

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