Key IIndicaators of
o Food & Bevera
B
age Seervicess 20133
Value and % Share of S
Segments 4453 374
(77%) (6%)
$30mil
$
(5%)
Total
Esta
ablishments
2,4800
(37%))
$180mil
(32%)
Operaating
Surpllus
6
6,751
$160mil
(29%)
1.2%
$560 M
Mil
1.77%
3,444
(51%)
$189mil
(34%)
$906m
mil
(11%
%)
$9973mil
(112%)
Operating
Reeceipts
$8,3317 Mil
$280m
mil
(9%)
$1,25
50mil
(42%)
Valuue
Addded
$3,138mil
(38%)
$2,9666 Mil
387mil
$3
(13%)
4.7%
6..7%
$3,299mil
(40%)
$1,0049mil
(335%)
$740m
mil
(9%))
$977mil
(112%)
Opeerating
Expenditure
$8,0118 Mil
$3,044mil
$
(38%)
5.5%
$$3,257mil
(41%)
1
FOOD & BEVERAGE SERVICES
Number of Establishments
Food & Beverage Services
8,000
7,000
In 2013, there were about 6,750
establishments in the food &
beverage (F&B) services industry,
an increase of 1.2 per cent over
2012.
Number
6,000
5,854
5,969
2008
2009
6,181
6,464
6,672
6,751
2010
2011
2012
2013
5,000
4,000
3,000
2,000
1,000
0
Restaurants
3,500
3,000
2,500
Number
All F&B services segments, except the other F&B services segment,
showed positive growth in the number of establishments in 2013
compared to the previous year. Restaurants accounted for 36.7 per
cent of the total number of F&B services establishments in 2013, and
grew in number by 2.1 per cent compared to the previous year.
2,000
1,500
1,000
500
0
2008
3,500
3,500
3,000
3,000
3,000
2,500
2,500
2,500
2,000
2,000
2,000
Number
3,500
1,500
1,500
1,000
1,000
500
500
500
2009
2010
2011
2012
2013
0
2008
2009
2010
2
2011
2011
2012
2013
1,500
1,000
0
2008
2010
Others
Food Caterers
Number
Number
Fast Food Outlets
2009
2012
2013
0
2008
2009
2010
2011
2012
2013
FOOD & BEVERAGE SERVICES
Operating Receipts
Food & Beverage Services
$ Million
Total operating receipts in the
F&B services industry rose 4.7
per cent to $8,317 million in
2013. On a per establishment
basis, operating receipts increased
3.5 per cent to $1.2 million.
10,000
9,000
8,000
7,000
6,000
5,000
4,000
3,000
2,000
1,000
0
8,317
7,945
7,247
6,362
5,572
5,641
2008
2009
2010
2011
2012
2013
Restaurants
3,500
3,000
2,500
$ Million
Restaurants were the largest contributor to total operating receipts of
the F&B services industry, accounting for 39.7 per cent of the
industry total in 2013. All F&B services segments registered an
increase in operating receipts in 2013 compared to the previous year.
Restaurants recorded the largest year-on-year increase of 8.5 per cent,
followed by food caterers (4.8 per cent).
2,000
1,500
1,000
500
0
2008
Food Caterers
3,500
3,000
3,000
3,000
2,500
2,500
2,500
2,000
2,000
2,000
$ Million
3,500
1,500
1,500
1,000
1,000
500
500
500
2009
2010
2011
2012
2013
0
2008
2009
2010
3
2011
2011
2012
2013
1,500
1,000
0
2008
2010
Others
3,500
$ Million
$ Million
Fast Food Outlets
2009
2012
2013
0
2008
2009
2010
2011
2012
2013
FOOD & BEVERAGE SERVICES
Operating Expenditure
Food & Beverage Services
$ Million
Total
operating
expenditure
incurred by the F&B services
industry was $8,018 million in
2013, an increase of 5.5 per cent
from $7,599 million in 2012.
Operating
expenditure
per
establishment stood at $1.2 million
in 2013, which was 4.3 per cent
higher than the previous year.
9,000
8,000
7,000
6,000
5,000
4,000
3,000
2,000
1,000
0
8,018
7,599
6,922
6,039
5,351
5,372
2008
2009
2010
2011
2012
2013
Restaurants
3,500
3,000
2,500
$ Million
Operating expenditure of all F&B services segments increased in
2013 compared to the previous year. Restaurants recorded the highest
year-on-year increase of 9.1 per cent in operating expenditure,
corresponding to the growth in their operating receipts. The other
F&B services segments registered increases of 2.2 per cent to 6.4 per
cent in their operating expenditure.
2,000
1,500
1,000
500
0
2008
3,500
3,500
3,000
3,000
3,000
2,500
2,500
2,500
2,000
2,000
2,000
$ Million
3,500
1,500
1,500
1,000
1,000
500
500
500
2009
2010
2011
2012
2013
0
2008
2009
2010
4
2011
2011
2012
2013
1,500
1,000
0
2008
2010
Others
Food Caterers
$ Million
$ Million
Fast Food Outlets
2009
2012
2013
0
2008
2009
2010
2011
2012
2013
FOOD & BEVERAGE SERVICES
Operating Surplus
Food & Beverage Services
600
Total operating surplus of the F&B
services industry decreased 1.7 per
cent from $569 million in 2012 to
$560 million in 2013. On a per
establishment
basis,
operating
surplus declined 2.8 per cent to
$82,900 in 2013.
$ Million
500
509
528
2010
2011
569
560
2012
2013
446
396
400
300
200
100
0
2008
2009
Restaurants
250
200
$ Million
Except for restaurants, all F&B services segments recorded declines in
operating surplus in 2013 over the previous year, due to their
operating expenditure increasing at a faster pace than operating
receipts. Restaurants recorded an increase of 9.2 per cent in operating
surplus.
150
100
50
0
2008
Food Caterers
250
200
200
200
150
150
150
50
$ Million
250
100
100
50
0
2009
2010
2011
2012
2013
2008
2009
2010
5
2011
2012
2013
100
50
0
2008
2010
Others
250
$ Million
$ Million
Fast Food Outlets
2009
2011
2012
2013
0
2008
2009
2010
2011
2012
2013
FOOD & BEVERAGE SERVICES
Value Added
Food & Beverage Services
3,500
3,000
Total value added generated by the
F&B services industry amounted to
$2,966 million in 2013, representing
an increase of 6.7 per cent compared
to
2012.
Value
added
per
establishment rose 5.4 per cent to
$439,300 in 2013.
2,966
2012
2013
2,503
2,238
2,500
$ Million
2,780
2,000
1,932
1,985
2008
2009
1,500
1,000
500
0
2010
2011
Restaurants
1,500
1,250
1,000
$ Million
All F&B services segments registered growth in value added in 2013
over 2012. Restaurants recorded the highest increase in value added
of 7.5 per cent, followed by food caterers (7.1 per cent). Fast food
outlets registered the smallest growth of 4.3 per cent in 2013.
750
500
250
0
2008
Food Caterers
1,500
1,250
1,250
1,250
1,000
1,000
1,000
$ Million
1,500
750
750
500
500
250
250
250
0
2009
2010
2011
2012
2013
2008
2009
2010
6
2011
2011
2012
2013
2012
2013
750
500
0
2010
Others
1,500
$ Million
$ Million
Fast Food Outlets
2008
2009
2012
2013
0
2008
2009
2010
2011
FOOD & BEVERAGE SERVICES
Business Costs
Purchases of food & beverages for
sale was the top business cost
incurred by the F&B services
industry in 2013, accounting for
31.1 per cent of the industry’s total
expenditure for the year. This was
followed by remuneration (28.7 per
cent), rental expenditure (16.8 per
cent) and utilities charges (4.0 per
cent).
Share of Top 4 Business Costs to Overall Food & Beverage
Services Industry's Operating Expenditure, 2013
Pur
31.1
Rem
28.7
Rental
16.8
Utilities
4.0
0.0
10.0
20.0
30.0
40.0
%
Restaurants, 2013
Among the F&B services segments, purchases of food & beverages
for sale and remuneration were the top two business cost items in
2013, accounting for 51 per cent to 63 per cent of the respective
segment’s total operating expenditure for the year. Rental expenditure
was the third largest expense item for all segments except food
caterers.
Rem
31.9
Pur
30.4
Rental
16.2
Utilities
3.8
0.0
10.0
20.0
30.0
40.0
%
Fast Food Outlets, 2013
Food Caterers, 2013
Pur
26.2
Pur
Rem
25.1
Rem
Rental
Royalties
10.0
26.8
20.0
30.0
40.0
27.0
19.3
Utilities
10.0
20.0
%
30.0
40.0
4.3
0.0
%
10.0
20.0
30.0
40.0
%
Notation
Pur:
Purchases of food & beverages for sale
Royalties:
Royalties / franchise & management fees
Rem:
Remuneration
Main_repair:
Maintenance & minor repairs of permises, machinery, equipment and vehicles
Rental:
Renting of offices, shops & other premises
Utilities:
Utilities charges
7
32.3
Rental
4.9
0.0
Pur
Rem
9.9
Main_repair
6.9
0.0
35.6
Royalties
20.7
Others, 2013
FOOD & BEVERAGE SERVICES
Key Performance Ratios
Profitability Ratio
Year 2013
4.8
Restaurants
Year 2012
4.8
3.1
Fast Food Outlets
3.9
19.9
Food Caterers
20.9
6.0
Others
6.6
0
10
%
20
30
Profitability ratio (defined as the ratio of operating surplus to operating receipts) of the overall F&B
services industry was 6.7 per cent in 2013, lower than the 7.2 per cent attained in 2012. The highest
profitability ratio was recorded by food caterers (19.9 per cent). The profitability ratios of the remaining
F&B services segments ranged from 3.1 per cent to 6.0 per cent in 2013.
Earnings-Expenditure Ratio
Year 2013
4.9
Restaurants
Year 2012
4.9
3.1
Fast Food Outlets
3.9
24.3
Food Caterers
26.0
6.2
Others
6.8
0
10
20
30
%
Earnings-Expenditure Ratio (defined as the ratio of operating surplus to operating expenditure) for the
overall F&B services industry was 7.0 per cent in 2013. Among the F&B services segments, food caterers
recorded the highest earnings-expenditure ratio of 24.3 per cent in 2013. The ratios ranged between 3.1 per
cent and 6.2 per cent for the other F&B services segments.
8
FOOD & BEVERAGE SERVICES
Performance By Firm Size
Establishments & Value Added by Size of Operating Receipts (OR), 2013
Share of Establishments
Share of Value Added
73.8%
(4,985 estabs)
$1Mil ≤ OR < $10Mil
25.2%
(1,703 estabs)
80.0
60.0
40.0
20.0
51.2%
($1,519 mil)
OR ≥ $10Mil
0.9%
(63 estabs)
100.0
21.8%
($647 mil)
OR < $1Mil
27.0%
($800 mil)
0.0
0.0
20.0
40.0
60.0
80.0
100.0
%
%
In 2013, 73.8 per cent of F&B establishments were firms with operating receipts of less than $1 million.
However, these firms accounted for only 21.8 per cent of the industry’s total value added.
On the other hand, firms with operating receipts of $1 million & above made up 26.1 per cent of the total
number of establishments, but contributed a significant 78.2 per cent to the industry’s total value added.
9
FOOD & BEVERAGE SERVICES
Explanatory Note
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 2014 for reference year 2013. 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 2013. A final consolidated report on The Services
Sector will provide a performance overview of the services sector.
Objective
The data presented in this report are compiled from the results of the Annual Survey of Services 2013. 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.
10
FOOD & BEVERAGE SERVICES
Definition of Terms
Establishment
Defined as a business or organisation unit engaged in one activity and operating in a
single location.
Operating Receipts
Includes those arising from services rendered, commission charges, sale of goods and
rental of premises, machinery and equipment.
Operating Expenditure
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. With effect from reference year
2013, research & development (R&D) expenditure is excluded from operating
expenditure in line with the rebasing of the national accounts (to base year 2010) where
R&D expenditure is treated as an (intangible) asset instead of an operating cost. For
comparability, operating expenditure were revised from 1990 onwards.
Operating Surplus
Refers to the amount of operating receipts less operating expenditure plus
depreciation of fixed assets.
Value Added
(At Basic Price)
Comprises operating surplus, remuneration and taxes (less subsidies) on production.
Remuneration
Comprises wages and salaries, employers’ contribution to Central Provident
Fund/pension funds and other benefits of all employees as well as fees paid to nonworking directors.
Depreciation
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.
Profitability Ratio
Defined as the ratio of operating surplus to operating receipts. It shows the proportion
of operating receipts that is converted to profits.
Earnings-Expenditure
Ratio
Defined as the ratio of operating surplus to operating expenditure.
28 Nov 2014
11