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Food services and drinking places, annual, 2014

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Released: 2016-07-07

The food services and drinking places subsector generated $60.9 billion in operating revenue in 2014, a 5.3% increase from the previous year. Operating expenses were $58.3 billion, leading to a 4.2% operating profit margin. This subsector is composed of full-service restaurants, limited-service eating places, special food services and drinking places.

Full-service restaurants (44.3%) and limited-service eating places (41.9%) accounted for the majority of operating revenue in the food services and drinking places subsector. Operating revenue for full-service restaurants was $27.0 billion in 2014, while operating expenses were $26.2 billion, resulting in a 2.8% operating profit margin. Operating revenue for limited-service eating places was $25.5 billion, while operating expenses were $24.2 billion, leading to a 5.0% operating profit margin.

The special food services industry group (which includes food service contractors, caterers, and mobile food services) generated operating revenue of $5.5 billion in 2014 and had operating expenses of $5.1 billion. This led to a 7.4% operating profit margin, the highest in the food services and drinking places subsector.

Drinking places (which include bars and taverns) recorded operating revenue of $2.85 billion and had operating expenses of $2.76 billion in 2014, resulting in a 3.3% operating profit margin. Both operating revenue and operating expenses were similar to those in 2013.

The costs of goods sold represented 35.5% of the food services and drinking places subsector's total operating expenses in 2014, while salaries, wages, commissions and benefits accounted for 32.5%, and rental and leasing represented 8.4%.

Most of the subsector's operating revenue in 2014 was generated in four provinces: Ontario (37.5%), Quebec (19.3%), British Columbia (16.1%) and Alberta (15.1%).

  Note to readers

Data for 2012 and 2013 have been revised.

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