Statistics singapore - services survey series - food & beverage services , 2012

SERVICES SURVEY SERIES
Introduction
The Singapore Department of Statistics conducts an annual survey on the services industries to collect a wide range of data for studies and analyses. The first survey on the services industries was conducted in 1968 for the reference year 1967 and subsequently at regular intervals. Since 1984, the inquiry was carried out on an annual basis. The latest survey was carried out in 2013 for reference year 2012. The reports will focus on several services industries of importance to the Singapore economy. This report on Food & Beverage Services is the Department’s second issue in the series for reference year 2012. A final consolidated report on The Services Sector will provide a performance overview of the 28 November 2013
FOOD & BEVERAGE SERVICES
Table 1 : Key Indicators of Food & Beverage Services
% Change
2011
2012
Establishments (No.)
 3.2
% 6,464 6,668
Operating Receipts
 8.1
% $7,247
mil $7,836
mil
Operating Expenditure
 8.1
% $6,922
mil $7,482
mil
Operating Surplus
 7.7
% $528
mil $568
mil
Value Added
 10.2
% $2,503
mil $2,759
mil
In 2012, there were about 6,700 establishments in the food & beverage (F&B) services I . ECONOMIC PERFORMANCE
Total operating receipts of the F&B services industry stood at $7,836 million in 2012,
which was 8.1 per cent higher than the previous year. All F&B services groups (i.e. restaurants, fast food outlets, food caterers and other F&B services) registered increases in operating receipts in 2012. Operating receipts per establishment also rose 4.8 per cent to $1.2 Total operating expenditure incurred by the F&B services industry was $7,482 million in
2012, an increase of 8.1 per cent from $6,922 million in 2011. On a per establishment basis, operating expenditure expanded by 4.8 per cent to $1.1 million in 2012. Total operating surplus of the industry rose 7.7 per cent to $568 million in 2012. On a per
establishment basis, operating surplus went up 4.4 per cent to $85,200 in 2012.
Total value added generated by the industry amounted to $2,759 million in 2012, 10.2 per
cent higher compared to 2011. Value added per establishment also increased 6.8 per cent to FOOD & BEVERAGE SERVICES
II . MAIN ACTIVITIES IN FOOD & BEVERAGE SERVICES
Restaurants represented the largest segment in the F&B services industry, accounting for 36.4 per cent of the total number of establishments in 2012 (Chart 1). They generated $2,962 million and $1,126 million of operating receipts and value added respectively in 2012, contributing 37.8 per cent of total operating receipts and 40.8 per cent of total value added of Chart 1 - Establishments, Operating Receipts and Value Added, 2012
Establishments
Operating Receipts
Value Added
FOOD & BEVERAGE SERVICES
Fast food outlets and food caterers respectively constituted 6.6 per cent and 5.2 per cent of the total number of establishments in the F&B services industry in 2012. Together they contributed 22.9 per cent and 23.1 per cent of operating receipts and value added respectively Purchases of food & beverages for sale and remuneration remained the top two business cost items in 2012, together accounting for between 51 per cent and 64 per cent of total operating expenses for the various F&B services groups (Chart 2). This was followed by rental expenditure, which was the third largest expense item for all F&B services groups except Chart 2 - Top 5 Business Costs, 2012
Notation
Royalties / franchise & management fees Purchases of food & beverages for sale Renting of offices, shops & other premises FOOD & BEVERAGE SERVICES
III . KEY PERFORMANCE RATIOS

Profitability Ratio1 of the overall F&B services industry was 7.3 per cent in 2012, similar to
the level attained in 2011. The highest profitability ratio (21.7 per cent) was recorded by food caterers (Chart 3). Profitability ratios of the remaining F&B services groups ranged from 4.0 Chart 3 – Profitability Ratio, 2011 & 2012
Earnings-Expenditure Ratio2 for the overall F&B services industry was 7.6 per cent in
2012. Among all F&B services groups, food caterers recorded the highest earnings- expenditure ratio of 27.2 per cent in 2012 (Chart 4). The ratios ranged between 4.0 per cent and 7.1 per cent for the other F&B services groups.                                                             1 Defined as the ratio of operating surplus to operating receipts 2 Defined as the ratio of operating surplus to operating expenditure FOOD & BEVERAGE SERVICES
Chart 4 - Earnings-Expenditure Ratio, 2011 & 2012
IV . PERFORMANCE BY FIRM SIZE

In 2012, 75.1 per cent of F&B establishments were firms with operating receipts of less than
$1 million (Table 2). These firms accounted for 27.2 per cent and 25.0 per cent of the industry’s total operating receipts and value added respectively. On the other hand, firms with operating receipts of $5 million or more made up only 2.6 per cent of the total number of establishments, but contributed a significant 33.1 per cent and 37.4 per cent to the industry’s total operating receipts and value added respectively. Table 2 : Establishments, Operating Receipts &Value Added
by Size of Operating Receipts, 2012
Size of Operating
Establishments
Operating
Receipts
(Number)
Receipts
($ Million)
($ Million)
The publication on “Food & Beverage Services” containing more detailed statistical tables will be released in 1st Quarter 2014. FOOD & BEVERAGE SERVICES

Summary Tables
Key Indicators of Food & Beverage Services, 2010-2012
Key Indicators of Food & Beverage Services by Size of Operating Receipts of Firm, 2012
Note: 1. Data for 2012 are preliminary. 2. Industries are classified according to the Singapore Standard Industrial Classification (SSIC) 2010. 3. Figures may not add up to the totals due to rounding. FOOD & BEVERAGE SERVICES


Explanatory Note

Objective
The data presented in this report are compiled from the results of the Annual Survey of Services
2012. The objective of the survey is to gather information on the services sector for studying the
structure and performance of the various activities in the sector. The data are also used for the
compilation of national accounts, input-output tables and other related studies. In addition, the
results are used by policy makers, economic planners, academicians, the business community
and other interested users in their work.
Scope & Coverage
Food & beverage services comprise establishments engaged in the sale of prepared food and
drinks for immediate consumption. The various types of food and beverage services are:
Restaurants
Fast food restaurants
Food caterers

Others
Cafes, coffee houses and snack bars Food courts, coffee shops and eating houses (with mainly food & beverage income) Pubs (including bars) Other restaurants, cafes and bars Canteens Hawkers and stall-holders which are not registered with the Accounting & Corporate Regulatory Authority (ACRA) are excluded. Also excluded from the group are eating and drinking places which operate in connection with the provision of lodging. FOOD & BEVERAGE SERVICES
Definition of Terms

Defined as a business or organisation unit engaged in one activity and operating in a Includes those arising from services rendered, commission charges, sale of goods and rental of premises, machinery and equipment. Refers to all current expenses connected to the business operations such as purchases of goods and services, remuneration, utilities and professional services. It includes depreciation and adjustment for changes in inventory. Refers to the amount of operating receipts less operating expenditure plus depreciation of Comprises operating surplus, remuneration and taxes (less subsidies) on production. Comprises wages and salaries, employers’ contribution to Central Provident Fund/pension funds and other benefits of all employees as well as fees paid to non- The value, at current replacement cost, of reproducible fixed assets such as buildings, plants and machinery used during a period of time as a result of normal wear and tear, foreseen obsolescence and the normal rate of accidental damage. Defined as the ratio of operating surplus to operating receipts. It shows the proportion of operating receipts that is converted to profits. Defined as the ratio of operating surplus to operating expenditure.

Source: http://www.singstat.gov.sg/statistics/browse_by_theme/economy/findings/fnb.pdf