Tidbits & Fast Facts
Q & A
with Darren Leite
President & Co-Founder
Arizona Culinary Institute

Q: Where does the restaurant industry stand in today's economy?

A: It's now one of the largest economic and employment areas of the service and the US economy in general. It continues to grow rapidly as Americans tend to have more disposable income and less time to shop and prepare food at home.

Q: What does the near to distant future look like for the restaurant industry?

A: All surveys and economic predictions, both private and government, indicate continued rapid growth for the Industry.

Q: How, if at all, will technology affect the functional make-up of the restaurant industry? Does technology pose a threat to or compromise the demand of human resources within the industry.

A: I feel that in high volume / low cost outlets technology will have greater impact, though I wouldn't characterize that as threat to anyone. In the mid to hi-end sector, I believe that there will never be a substitute for a creative, experienced and well trained human.

Q: What are the primary distinctions between a restaurant program/school and a general culinary program/school? What do you think is the ratio of restaurant programs/schools to culinary programs/schools?

A: I'm not sure about the ratio. We at ACI feel very strongly that graduates should understand ALL areas up to a certain level. That's why we only offer a full Diploma in Culinary Arts, Baking and Restaurant Management. We feel that overly specialized programs are a mistake. Kitchens do not operate in a vacuum, but are always an integral part of a larger entity such as a Restaurant, Hotel, Bar, etc.

Q: What positions are available in the restaurant industry? What positions are available in the culinary world? Average salaries?

A: Positions range from Prep Cook to Executive Chef, Owner, etc. As to salaries, I'd refer someone to the US Department of Labor which keeps good statistics. Most of our new grads start at $20k-$35K, though some may be higher based on experience, maturity and achievement at school.

Q: What types of financial aid are available for culinary/restaurant students?

A: Loans, grants, scholarships and paid Internships (at some schools)

Q: What cities in the U.S. and/or world have the most restaurant activity? The most diverse?

A: New York, Chicago, Miami, Phoenix, Los Angeles and San Francisco are my favorites.

Q: What are the most popular restaurant genres in the U.S. and/or world?

A: They are just to many and too much hybridization to generalize.

Q: What are the most notable culinary/restaurant trends in the industry today (restaurant themes, food styles, etc.)?

A: There's no one trend that's dominating. However, Pacific Rim / Fusion seems to have really carved out a permanent niche in the past 5-10 years.

Tidbits

Check out these resources to find more information on the restaurant industry and educational and career opportunities in this field:

Restaurant Fast Facts & Statistics

  • Restaurant industry is comprised of all snacks and meals prepared and served away from home, including all carry-out meals and beverages as defined by the National Restaurant Association.
  • There are currently over 900,000 restaurants in the U.S.
  • In the United States, the restaurant industry is the largest private-sector employer, providing jobs for around 12 million individuals.
  • Over 40% of adults living in the U.S. have held employment in the restaurant industry at some point in their lives.
  • In 1999, takeout and delivery traffic accounted for a little over 50 percent of total restaurant business.
  • Outsiders and travelers make up 30 percent of dine-in restaurant sales and 15 percent of carry-out/fast-food restaurant sales.
  • About one-fourth of all food and beverage service workers are 16-19 years old; this is about five times the number of 16-19 year-olds working in other industries.
  • Since tips make up such a large portion of most workers’ earnings, competition for the best jobs (fancy restaurants, etc.) will always be high.
  • Food and beverage servers held about 6.5 million jobs in 2002.
    • 2,097,000 servers
    • 463,000 bartenders
  • There were about 386,000 food service management jobs in 2002.
  • For management positions, applicants with associate’s or bachelor’s degrees in relevant fields have the best job opportunities.
  • Managers usually work with the head chef(s) to create menus in advance, so they can order food, set prices, and manage potential waste in advance.
  • Long hours are common in the restaurant industry.
  • In 2005, the restaurant industry in the United States did an amazing $476 billion worth of sales.
  • The restaurant industry is the largest national employer, besides the government.
  • Most restaurant establishments are small businesses; 7 out of 10 restaurant businesses employee less than 20 people.
  • Nine out of ten salaried employees started out as hourly employees.

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