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Restaurant Performance Index

The National Restaurant Association's Restaurant Performance Index (RPI) is a monthly composite index that tracks the health of and the outlook for the U.S. restaurant industry. Launched in 2002, the RPI is released on the last business day of each month.

Latest RPI (released June 30, 2014)

Driven by stronger sales and traffic levels and an increasingly optimistic outlook among restaurant operators, the RPI rose to its highest level in more than two years.  The RPI stood at 102.1 in May, up 0.4 percent from April’s level.

The Current Situation Index stood at 102.0 in May – up 0.7 percent from April’s level of 101.3.  In addition, May represented the third consecutive month that the Current Situation Index stood above 100, which signifies expansion in the current situation indicators.

The Expectations Index stood at 102.2 in May, unchanged from April’s level. May represented the 19th consecutive month in which the Expectations Index stood above 100,  indicating that restaurant operators remain optimistic about future business conditions. 

Latest RPI Report                    Latest RPI News Release

 

RPI Methodology

The RPI is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, while index values below 100 represent a period of contraction for key industry indicators. The Index consists of two components – the Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), and the Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions).

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among more than 400 restaurant operators nationwide on a variety of indicators including sales, traffic, labor and capital expenditures. Restaurant operators interested in participating in the tracking survey, contact Bruce Grindy.

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