Foodservice & hospitality industry

Foodservice & hospitality industry

According to the International Hotel and Restaurant Association (IHRA), there are 10 million restaurants and 500,000 hotels worldwide employing 100 million people.
The EU28 hotel, restaurant and catering sector (HORECA) employed 10 million people in 2016, representing around 5% of total employment in the European Union, according to the Eurostat European Labour Force Survey. Food and beverage service activities was the biggest subsector, accounting for 75% of total HORECA employment. Across the EU28, there were 1.9 million HORECA enterprises in 2015, according to the Structural Business Statistics. In the accommodation sector there were 320,000 enterprises that generated €85 billion of value added. In food and beverage service activities there were 1.6 million enterprises that generated €167 billion of value added. 

HORECA is mainly made up of small businesses; according to the Structural Business Statistics, 85% of the companies in the accommodation sector and 90% in food and beverage service activities employed less than 10 people in 2015.
According to the USDA Economic Research Service (ERS), U.S. foodservice and food retailing industries supplied about USD 1.79 trillion worth of food in 2019. Of this total, USD 978.2 billion was supplied by foodservice facilities. In 2020 the foodservice industry suffered the sharpest decline in history (-16.9%) partly as a result of the COVID-19 pandemic, mobility restrictions affecting food-away-from-home establishments, and the subsequent recession. In 2020, the foodservice and food retailing industries supplied about USD 1.69 trillion worth of food. Of this total, USD 813.4 billion was supplied by foodservice facilities, which shows the extent of the economic decline. Commercial foodservice establishments accounted for the bulk of food-away-from-home expenditures. This category includes full-service restaurants, fast food outlets, caterers, some cafeterias, and other places that prepare, serve, and sell food to the general public for a profit. Some are located within facilities that are not primarily engaged in dispensing meals and snacks, such as lodging places, recreational facilities, and retail stores. Schools and nursing homes are types of non-commercial foodservice establishments, and such establishments are often called 'institutional' foodservice facilities.

According to the National Restaurant Association, restaurants are the Nation’s second-largest private-sector employer, providing jobs for 1 in 10 workers in the U.S. Full-service and fast food restaurants—the two largest segments of the commercial foodservice market—account for about 73.7 percent of all food-away-from-home sales in 2020.

Keywords

Keywords: Foodservice and hospitality industry, Foodservice, restaurants, hotels, catering, caterers, café, cafeterias, hotel chains, restaurant chains, full-service restaurants, fast food, out of home eating, quick service restaurants, QSR, HORECA, commercial food, commercial foodservice, institutional foodservice, food and beverage, accommodation, recreational facilities, National Restaurant Association, IHRA, USDA, ERS, Economic Research Service, European Union