The food preparation and service industry is the largest employer amongst retail businesses in the United States. As of the recent US census, limited service restaurants numbered 228,848 establishments nationwide. Approximately $136 Billion in annual revenue is generated by these businesses, or $594,280/business/year.

This industry can be quite competitive, given the rise of franchise operations. Chain-owned establishments have come into dominance in terms of total units. This phenomenon can be attributed to the notable stability and lower failure rates that are typically associated with franchise businesses. Franchises also tend to spend more time on strategic planning & marketing, and will go to greater efforts to obtain rental space at prime locations.

Factors that are attributed to profitable limited service restaurants include the population density of the location, as well as restaurant visibility and parking. Proximity to office spaces and/or mall locations are frequently preferred.

Job opportunities should be better for salaried managers than for self-employed managers. More new restaurants are affiliated with national or regional chains than are independently owned and operated. As this trend continues, fewer owners will manage restaurants themselves, and more restaurant managers will be employed by larger companies to run individual establishments (Source: Bureau of Labor Statistics’ Occupational Outlook Handbook).