Industry data: Key ratios in contract catering
01 March 2006 by David Shrimpton
The tables below show some of the key ratios in the UK contract catering industry.
Food as a percentage of turnover declined to 32.4% in 2005, while the cost of labour as a percentage of turnover increased to 45.7%.
These facts and figures are reported in the Food and Service Management Survey 2006, published by the British Hospitality Association.
FOOD AS A PERCENTAGE OF TURNOVER: 1993-2005
| 2005 | 32.4% |
| 2004 | 33.2% |
| 2003 | 33.6% |
| 2002 | 35.8% |
| 2001 | 35.8% |
| 2000 | 36.0% |
| 1999 | 37.0% |
| 1998 | 37.0% |
| 1997 | 38% |
| 1996 | 40% |
| 1993 | 40.0% |
LABOUR COST AS A PERCENTAGE OF TURNOVER: 1993-2005
| 2005 | 45.7% |
| 2004 | 44.1% |
| 2003 | 43.8% |
| 2002 | 43.6% |
| 2001 | 44.1% |
| 2000 | 43.8% |
| 1999 | 44.4% |
| 1998 | 44.3% |
| 1997 | 42.8% |
| 1996 | 42% |
| 1993 | 43% |
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