Statistics
Source-based context and useful figures about bistro cooking, with dates and limitations explained.
Official U.S. data shows how full-service menu prices, regional restaurant inflation, ingredients, beverages, and foodservice costs are moving.
A fact-based look at U.S. dining out spending, price changes, national food-service sales, and how restaurant dollars move through the food system.
A data-led look at who buys lunch away from home, what they spend, and how restaurants fit into broader U.S. food spending.
A fact-based look at Navy Yard dining through Capitol Riverfront demographics, station activity, District restaurant jobs, wages, and purchasing demand.
A data-led look at the people, transportation, events, development, and forecasts shaping restaurant demand around Navy Yard.
A data-led look at neighborhood restaurant establishments, staffing, occupations, and pay across U.S. food service businesses.
Measured statistics show which food categories dominate hospitality waste and where restaurant food waste arises, from preparation to landfill.
Recent USDA ERS and BLS measurements show how major ingredient categories changed in 2024, 2025, and the year ending June 2025.
Explore restaurant kitchen energy use through U.S. intensity data, end-use shares, equipment efficiency benchmarks, and ENERGY STAR savings estimates.
A data-led look at the U.S. restaurant market, from output and employment to dining preferences, loyalty programs, and restaurant technology.
Measured restaurant meals show wide differences in portion weight, calories, and energy density across cuisines, cities, and restaurant types.
Restaurant no-show rates vary sharply by market and measurement method. These statistics show how often diners miss bookings, why it happens, and what may help.
Watermelon menu research offers a concrete view of seasonal ingredient adoption, consumer timing, promotions, and restaurant innovation.
U.S. households spent $3,933 on food away from home in 2023, while national spending reached $1.52 trillion in 2024.
Restaurant table turnover varies with service format, table design, party size, reservations, and music tempo. These statistics show how occupancy and spending move together.
Survey data shows how restaurant wine demand varies by customer profile, service format, restaurant type, and wine-program feature.
A fact-based look at Washington DC's bistro environment through restaurant sales, employment, wages, visitors, housing, and food-system measures.
Explore Washington DC dining statistics for employment, wages, job concentration, restaurant growth, and the local food economy.
Washington, DC's 2024 hospitality economy combined 27.2 million visitors, $11.4 billion in spending, 111,500 tourism-supported jobs, and an 80% downtown hotel occupancy rate.
A data-focused look at Washington DC restaurants, including the size of the industry, economic contribution, employment, tax collections, and recent trends.
Washington, DC tourism reached 27.2 million visitors and $11.9 billion in spending in 2025, with a broad hotel, dining, cultural, and events infrastructure.
Explore waterfront dining statistics covering restaurant output, coastal-economy measurement, waterfront visitation, demographics, wages, and seasonal patterns.
A data-led overview of U.S. wine production, state activity, drinking-place establishments, and bartender employment relevant to wine bars.
A data-based look at American bistro economics, from full-service dining and visitor spending to restaurant jobs, wages, and foodservice sales.
A data-focused look at bistro market estimates, operator characteristics, staffing, service channels, and related restaurant-industry trends.
Capitol Riverfront's restaurant market grew alongside residents, visitors, offices, hotels, events, and public spaces from 2014 through 2022.
A data-focused look at casual dining restaurant scale, sales growth, guest traffic, checks, to-go demand, and operating models.
A data-led look at dinner restaurant spending, full-service sales, consumer behavior, restaurant jobs, and the structure of the U.S. foodservice market.
Independent restaurants make up most U.S. restaurant locations, but thin margins and rising food, labor, and menu costs shape how they operate.
Restaurant workforce statistics show how employment, age, gender, education, household status, and language shape the people behind local dining.