The 2006 Texas Restaurant Industry Operations Report is based on more than 200 responses from restaurateurs across the state of Texas, provides insight into operations of restaurateurs with aggregated income and expense reports by type of restaurant and primary menu theme.

The report provides an executive summary highlighting the changing trends in restaurant operations since the 2001 Texas Operations Industry Report and the shape and size of the current Texas restaurant industry. The report examines the impact of the real estate boom of recent years, the increase in take-out dining, federal labor legislation, and other trends as they effect restaurant operations.

Readers of the report can uncover the sales by square feet and sales per seat by restaurant and menu type for:

• Food Sales
• Beer Sales
• Wine Sales
• Liquor Sales
• Other Sales

Costs of goods by square feet, by seat, as a percentage of total sales, and as a percentage of sales of that item are available for food, beer, wine, and liquor.

Operating expenses are also broken down by seat and by square foot and categorized into the following:

• Salaries and Wages
• Employee Benefits
• Marketing and Entertainment
• Utility Services
• Restaurant Occupancy Costs
• Repairs and Maintenance
• Administrative and Professional Expenses
• Corporate Overhead
• And Other Expenses

Click here to download a sample page.