Washington’s quick-service restaurant sector saw a 28 percent decline in pizza pricing, and cooks’ wages decreased compared to two years ago, according to Washington Restaurant Association research released today. The Association’s 2010 Compensation, Benefits and Menu Report also revealed a significant menu trend with 96 percent of Washington’s full-service restaurants adding healthy items to their menus.
“I think restaurant operators will find the changes in pricing and wages interesting,” said Anthony Anton, president and CEO of the Washington Restaurant Association. “The market is extremely competitive, which is reflected in the pricing declines, and cooks have seen an across-the-board wage decrease since the 2008 report.”
The report, produced biennially, is considered the authority on trends and economics in Washington’s hospitality industry. The report provides restaurant operators with a tool for salaries, benefits and other economic decision making.
“The data produced from this report confirms what we’ve been hearing from our members,” Anton said. “Restaurants have been proactively making changes to offer healthy options on their menus. And, we’re also seeing a big shift toward buying local products.”
The detailed report includes salary comparisons, insurance and benefit costs, average tipped wages and menu pricing. This year the report also included purchasing and healthy-menu trends.
For more information about the Washington Restaurant Association or to download a free member copy, visit WRA Compensation, Benefits and Menu Report.
The Washington Restaurant Association, in its 82nd year, is the leading business association for the restaurant industry — the largest private employer in the state, with an average workforce of 191,000. In Washington, the more than 13,000 restaurants annually generate $8.8 billion to the state economy.