Theeffect$of$penalty$rates$on$ staffing,$opening$hoursand ...89ecbdc9add10a8b48cc... ·...

The effect of penalty rates on staffing, opening hours and profitability in

Australian restaurants and cafés

A random telephone poll of 1,000 restaurant and café owners and managers, conducted by Jetty Research on

behalf of the Restaurant and Catering Industry Association

Final report dated May 19th 2015

2 Restaurant and Catering Industry Association Penalty Rates Survey

© Jetty Research, May 2015

Table of Contents DISCLAIMER .............................................................................................................................................................. 3

EXECUTIVE SUMMARY ............................................................................................................................................... 4

INTRODUCTION ......................................................................................................................................................... 6

BACKGROUND .................................................................................................................................................................... 6 METHODOLOGY .................................................................................................................................................................. 6 SAMPLING ERROR ............................................................................................................................................................... 7

Table i: Restaurants and cafes in Australia ................................................................................................................ 7 Table ii: How sampling error varies with sample and population size ....................................................................... 8

PART 1: RESPONDENT CHARACTERISTICS .................................................................................................................. 9

Graph 1.1: Geographic spread of respondents .......................................................................................................... 9 Graph 1.2: Respondents by size of restaurant ........................................................................................................... 9 Graph 1.3: Metro/regional split ............................................................................................................................... 10 Graph 1.4: Are you the owner or manager of the business? ................................................................................... 10

PART 2: TRADING PATTERNS ................................................................................................................................... 11

Graph 2.1: Do you currently open on any of the following days? ............................................................................ 11 Table 2.1: Restaurants/cafes open on Sundays and/or public holidays, by state/territory ..................................... 11 Graph 2.2a: Why do you choose to open on Sundays and/or public holidays? (unprompted) ................................ 12 Graph 2.2b: Why do you choose not to open on Sundays and/or public holidays? (unprompted) .......................... 12 Graph 2.3: Does opening on a Sunday or public holiday make your business more or less profitable overall? ...... 13 Table 2.2: Effect on profitability of Sunday/public holiday trading, by state/territory ............................................ 13

PART 3: IMPLICATIONS OF REDUCING SUNDAY/PUBLIC HOLIDAY PAY RATES .......................................................... 14

Graph 3.1: If weekend penalty rates were to reduce, which of the following changes would you make your business? ................................................................................................................................................................. 14 Graph 3.2: If penalty rates were reduced, would you be more likely to open on Sundays and public holidays? ..... 15 Graph 3.3: Are you able to roughly estimate how many additional staff you might recruit on a typical Sunday/public holiday? ........................................................................................................................................... 16 Graph 3.4: Are you able to roughly estimate how many additional hours you might open for on a typical Sunday/public holiday? ........................................................................................................................................... 17 Table 3.1: Breakdown of results by trading patterns, location and number of employees ..................................... 17 Table 3.2: Extrapolation of additional staff numbers and hours open .................................................................... 18

PART 4: IMPLICATIONS OF RISING LABOUR COSTS ................................................................................................... 19

Graph 4.1: If labour costs continue to rise, what changes will you make to your business? (unprompted) ............ 19

APPENDIX1: QUESTIONNAIRE .................................................................................................................................. 20



Disclaimer While all care and diligence has been exercised in the preparation of this report, Jetty Research Pty. Ltd. does not warrant the accuracy of the information contained within and accepts no liability for any loss or damage that may be suffered as a result of reliance on this information, whether or not there has been any error, omission or negligence on the part of Jetty Research Pty. Ltd. or its employees.



Executive summary The Restaurant and Catering Industry Association (RCIA) has commissioned Jetty Research to conduct a random national telephone survey of 1,000 restaurant and café owners and managers. The survey is designed to provide statistical evidence relating to the effects on restaurant and café operators of Sunday and public holiday penalty rates, principally in relation to profitability, staffing levels and trading hours. The survey was conducted between April 22nd and May 4th 2015, using a sampling frame of 18,268 restaurants and cafes across Australia. Respondents were not told the subject matter of the survey prior to commencement. Results are subject to random sampling error of +/-‐ 3.0 per cent at the 95 per cent confidence level. Among the survey’s major conclusions:

1. 90 per cent of respondents opened on Sundays and/or public holidays.

2. Of those that do open on Sundays/public holidays, the principal reasons provided for doing so (unprompted) were: “to keep customers happy” (31 per cent); “busy/busiest days” (30 per cent), and “it’s a profitable day” (23 per cent).

3. When asked directly, 51 per cent of respondents believed that opening on Sundays/public holidays made them more profitable overall. A further 24 per cent believed it made them less profitable, and 19 per cent felt it made no change. (The balance were unsure.)

4. Of restaurants that didn’t open on Sundays and/or public holidays, 70 per cent said (again unprompted) that this was because of penalty rates or an inability to trade profitably.

5. When asked what they would do if penalty rates were reduced, 52 per cent of respondents in businesses already open on Sundays/public holidays said they would put on additional staff, and 41 per cent said they would open for longer hours. Meanwhile 54 per cent of those respondents not currently opening said they would be likely to do so if penalty rates were reduced.

6. Of all respondents, 52 per cent said they would employ more staff if penalty rates were reduced, and 42 per cent said they would open additional hours.

7. Of those businesses saying they would take on extra staff if penalty rates were reduced, the average number of additional staff they would employ was 3.15 per day.

8. Of those businesses saying they would open extra hours were penalty rates to be reduced, the average number of extra hours was 5.07 per day.

(Continued next page)



9. The following table summarises key survey results by: whether respondents already opened on Sundays and/or public holidays; whether they were based in a capital city or regional area; and number of employees:

*May not add to 100% due to “unsure” or “declined”

By extrapolation, and based on the ABS estimate of 26,728 restaurants and cafes across Australia1, this suggests that reducing penalty rates could see approximately 39,800 extra staff being employed on any given Sunday or public holiday. It could also lead to approximately 60,000 hours of additional employment on any given Sunday or public holiday.2

10. If labour rates continue to increase, 42 per cent of respondents said they would need to reduce staff and 26 per cent believed they would need to increase prices. Twenty three per cent were considering reducing weekend trading, while 12 per cent said they would consider closing.

James Parker, B. Ec, Grad Cert Applied Science (Statistics), AMSRS Managing Director May 19th 2015

1 Note this excludes a further 6,337 restaurants and cafes which do not employ staff. It also excludes caterers and takeaways. 2 See Table 3.2,page 18, for workings

Yes No Metro Regional 1-‐20 21+% of overall sample* 90% 10% 51% 48% 67% 33%% saying they would take on extra staff 52% 52% 52% 52% 54% 49%% saying they would open longer hours 41% 53% 41% 44% 45% 37%Extra employees (mean #) 2.67 7.37 3.15 3.16 2.66 4.25Extra trading hours (mean hrs.) 4.68 7.45 5.36 4.77 5.06 5.08

Breakdown of key resultsOpen Sunday/PH? Metro/regional Number of

employees



Introduction

Background

In April 2015, the Restaurant and Catering Industry Association (RCIA) commissioned Jetty Research to conduct a random national telephone survey of 1,000 restaurant and café owners and managers. The survey was designed to provide statistical evidence relating to the effects on operators of Sunday and public holiday penalty rates, principally in relation to profitability, staffing levels and trading hours.

Methodology

The survey script was designed by Jetty Research, in collaboration with the RCIA, to achieve the survey objectives shown above. (See Appendix 1 for questionnaire). In order to avoid response bias3, potential respondents were not informed of the survey’s subject matter until they had agreed to participate. Likewise, the survey length was kept under five minutes to maximise response. The sampling frame comprised a list of 18,268 restaurants and cafes around Australia, supplied by the RCIA. Although this list presumably included RCIA members4, we were not informed which records were or were not members. This initial list of 18,268 restaurants was randomized, prior to 7,500 records being selected at random for uploading into our CATI system. Surveying was conducted at Jetty Research’s CATI5 centre in Coffs Harbour, using a team of ten experienced researchers. Calls commenced on Wednesday, April 22nd and concluded on Monday May 4th. Calls were conducted on weekdays6 between 2pm and 5.30 pm AEST. Potential respondents were called up to three times, and at different times of the afternoon. Final sample size was n=1,000. In all, 67 per cent of those restaurants successfully contacted and eligible to participate agreed to do so. Average survey completion time was 3.6 minutes.

3 Whereby potential respondents do or don’t agree to participate in research based on their interest in the subject matter. 4 Which we believe to number approx. 2,300 nationally 5 Computer-‐assisted telephone interviewing 6 Note that we did not survey on weekends, to avoid skewing the sample towards weekend traders.



Sampling error

According to the Australian Bureau of Statistics7, there were 33,065 restaurants and cafes in Australia as at June 2014. Excluding the 6,337 non-‐employing businesses, this equates to 26,728 restaurants and cafes with staff. The breakdown by state and size of employees is shown in Table i, below:

Table i: Restaurants and cafes in Australia

Random sampling error for a randomly selected sample of 1,000 restaurants and cafes within a population of 26,728 employing restaurants is +/-‐ 3.0 per cent at the 95 per cent confidence level, and +/-‐ 4.0 per cent at the 99 per cent confidence level. This effectively means that were we to conduct the same survey 20 times using different random samples, results should be representative of all Australian restaurants and cafes employing staff to within +/-‐ 3.0 per cent in 19 of those 20 surveys. (And similarly, results should be within +/-‐ 4.0 per cent in 99 of any 100 surveys conducted.)8 As can be seen from Table ii, next page, random sampling error rises as sample size falls:

7 ABS 81650, Counts of Australian Businesses 2010-‐14, published April 8th 2015.Note these figures exclude caterers and takeaways, which are classified separately. 8 In each instance, this ignores the effect of any non-‐random sampling error. Though inevitable, steps have been taken to minimise such error at each stage of the research process.

State/TerritoryNon

Employing1-19

Employees20-199

Employees200+

Employees Total

New South Wales 2,255 8,778 565 15 11,613Victoria 1,878 7,157 481 15 9,531Queensland 1,091 4,183 506 8 5,788South Australia 326 1,371 146 0 1,843Western Australia 533 1,981 328 6 2,848Tasmania 106 470 40 0 616Northern Territory 35 117 24 0 176ACT 113 478 59 0 650TOTAL 6,337 24,535 2,149 44 33,065

Restaurants and Cafes in Australia, as at June 2014



Table ii: How sampling error varies with sample and population size

This means that care needs to be taken in extrapolating data from smaller sub-‐samples within the overall sample.

How random sampling error varies with population size© Jetty Research 2008

2%

3%

4%

5%

6%

7%

8%

9%

10%

100 200 300 400 500 600 700 800 900 1000 1100 1200

Sample size

Sam

plin

g er

ror (

at 9

5% c

onfid

ence

) Pop = 5,000

Pop = 50,000

Pop = 20m



Part 1: Respondent characteristics In order to keep the survey as short as possible (and hence to maximise response), only limited questions were asked regarding respondent characteristics.

Graph 1.1: Geographic spread of respondents

While the sample covered a robust mix of states and territories, it was not necessarily designed to be representative of the actual state-‐by-‐state breakdown of restaurants and cafes.9

Graph 1.2: Respondents by size of restaurant

Likewise, the sample covered a broad range of establishments by employee size.

9 In fact, based on ABS data, the survey sample slightly under-‐represented businesses in NSW/ACT and Victoria, and slightly over-‐represented businesses in SA/NT and Tasmania.

31%

21% 21%

11% 10%7%

0%

10%

20%

30%

40%

NSW / ACT VIC QLD SA / NT WA TAS

State in which business operates(n=1000)

13%

23%30% 27%

6% 1%0%

10%

20%

30%

40%

1-‐5 6-‐10 11-‐20 21-‐50 More than 50

Unsure/ declined

How many staff do you currently employ?(n=1000)



Graph 1.3: Metro/regional split

There was an almost even split between restaurants and cafes located in capital cities, and those in regional areas.

Graph 1.4: Are you the owner or manager of the business?

Just over two in five respondents were the owners of their restaurant/café, with the balance being the manager.

Capital city51%

Regional area48%

Unsure/declined1%

Are you located in a capital city, or in a regional area?(n=1000)

Owner43%

Manager57%

Are you the owner or the managerof the business?

(n=1000)



Part 2: Trading patterns The survey commenced with respondents asked about their trading hours:

Graph 2.1: Do you currently open on any of the following days?

In all, nine in ten respondents opened on Sundays and/or public holidays. (This included 85 per cent opening on Sundays but not public holidays, and 79 per cent opening on public holidays but not Sundays.)

Table 2.1: Restaurants/cafes open on Sundays and/or public holidays, by state/territory

The proportion of respondents opening on Sundays and/or public holidays varied from a high of 93.2 per cent in Victoria down to 83.3 per cent in Tasmania.

Yes90%

No10%

Are you open on Sundays and/or public holidays?(n=1000)

NSW / ACT SA / NT VIC QLD TAS WA

273 97 192 190 55 89 896

86.9% 90.7% 93.2% 92.7% 83.3% 87.3% 89.6%

41 10 14 15 11 13 104

13.1% 9.3% 6.8% 7.3% 16.7% 12.7% 10.4%

314 107 206 205 66 102 1000

100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%

TotalOpen Sunday and/or public holidays?

Yes

No

Total

State/Territory



Those opening on Sundays or public holidays were then asked, in an unprompted question, why they did so. The responses were coded (i.e. themed), and are shown below:

Graph 2.2a: Why do you choose to open on Sundays and/or public holidays? (unprompted)

The majority said it was done to keep their customers happy, or because these were busy days for them. Just under one in four noted (unprompted) that it was profitable to do so. Likewise, those not opening on Sundays or public holidays were asked (again unprompted) why this was the case. Their coded responses are shown below:

Graph 2.2b: Why do you choose not to open on Sundays and/or public holidays? (unprompted)

5%

4%

7%

13%

13%

17%

18%

23%

30%

31%

0% 5% 10% 15% 20% 25% 30% 35%

Other

My competitors do it

Forced to (shopping centre etc.)

Tourist area

Avoid losing business to others

Pub/club etc, with 7 day trading

Always have

Profitable day

Busy/busiest days

Keep our customers happy

Why do you choose to trade on Sundays and/or public holidays?(n=892, multiple answers allowed)

70%

23%10% 1% 15%

0%

20%

40%

60%

80%

Penalty rates/too expensive/can't make a profit

Not enough demand where I

trade

History/ never have opened

Not allowed OTHER

Why do you choose not to trade on Sundays and/or public holidays?(n=104)



Seven in ten of these claimed that penalty rates made it impractical or unprofitable to open on Sundays or public holidays. Those restaurants and cafes that do open on Sundays and public holidays were then asked specifically whether doing so made them more or less profitable overall:

Graph 2.3: Does opening on a Sunday or public holiday make your business more or less profitable overall?

Half said it made them more profitable, while a quarter said it made them less so. A further one in five felt it was neutral to overall profits, with the balance unsure. Larger venues (i.e. those with more than 20 employees) were significantly more likely than those with less than 10 employees to say that Sunday/public holiday trading was profitable (at 58 and 43 per cent respectively).

Table 2.2: Effect on profitability of Sunday/public holiday trading, by state/territory

The proportion of respondents believing that Sunday/public holiday trading made them less profitable overall varied from 17 per cent in Queensland to 36 per cent in Tasmania.

51%

24%19%

6%0%

10%

20%

30%

40%

50%

60%

More profitable Less profitable No change Unsure

Do you believe that opening on Sundays and/or public holidays makes your business more or less profitable overall?

(n=896)

NSW / ACT SA / NT VIC QLD TAS WA

130 51 94 113 25 45 458

47.6% 52.6% 49.0% 59.5% 45.5% 50.6% 51.1%

68 23 54 33 20 20 218

24.9% 23.7% 28.1% 17.4% 36.4% 22.5% 24.3%

60 18 32 32 8 16 166

22.0% 18.6% 16.7% 16.8% 14.5% 18.0% 18.5%

15 5 12 12 2 8 54

5.5% 5.2% 6.3% 6.3% 3.6% 9.0% 6.0%

273 97 192 190 55 89 896

100.0% 100.0% 100.0% 100.0% 100.0% 100.0% 100.0%

Total

State/Territory

Do you believe that opening on Sundays and/or public holidays makes your business more or less profitable overall?

More profitable

Less profitable

No change

Unsure

Total



Part 3: Implications of reducing Sunday/public holiday pay rates Those respondents opening on Sundays and public holidays were asked whether lower penalty rates would cause one or more of four possible changes in their business:

Graph 3.1: If weekend penalty rates were to reduce, which of the following changes would you make your business?

Three in four said they would put any savings to improving their business, while two in three believed they would invest in greater training. One in two said they would put on additional staff if penalty rates were reduced, and 41 per cent claimed they would open longer hours. Those respondents not opening on Sundays or public holidays (for reasons other than lack of demand etc.) were similarly asked if they would be more likely to open on these days were penalty rates to be reduced. The results are shown next page:

41%

52%

68%

78%

59%

48%

32%

22%

0% 10% 20% 30% 40% 50% 60% 70% 80% 90% 100%

Open for longer hours

Put on additional staff

Use the savings to invest in training

Use the savings to improve your business

If weekend penalty rates were to reduce, which of the following changes would you make to your business?

(n=896)Yes No



Graph 3.2: If penalty rates were reduced, would you be more likely to open on Sundays and public holidays?

Of restaurants not currently opening on Sundays/public holidays, slightly over half said they would be more likely to do so were penalty rates to be reduced.10 Among all 1,000 restaurants/cafes surveyed, 52 per cent of respondents said they would be likely to take on more staff. And 42 per cent said they would be likely to open longer hours. Those restaurants saying they would be likely to take on additional staff if Sunday/public holiday loadings were reduced were then asked if they could roughly estimate how many extra staff they might recruit “on a typical Sunday or public holiday”11. The frequency of responses is shown below: (continued next page)

10 Note that cafes/restaurants which didn’t open on Sundays and/or public holidays due to lack of customer demand were not asked this question. However they have been given an assumed response of “no”. 11 Note that where respondents provided a range, this has been recorded as a mid-‐point. Hence “3-‐4 extra staff” became 3.5.

Yes54%

No40% Unsure

6%

If penalty rates were reduced, would you be more likely to open on Sundays and/or public holidays?

(n=104)



Graph 3.3: Are you able to roughly estimate how many additional staff you might recruit on a typical Sunday/public holiday?

The mean (i.e. average) number of staff added would be 3.15 per day, with a mode (i.e. most popular response) of two. Among smaller restaurants/cafes the average was 2.42 additional staff, rising to 4.25 additional staff per day for those with more than 20 employees. Of those restaurants already opening on Sundays and/or public holidays, the mean number of extra employees was 2.67 per day. This rose to an average of 7.37 for those establishments not currently opening on those days. There was no difference between metro and regional respondents. Looking at the number of additional hours venues might open: (continued next page)



Graph 3.4: Are you able to roughly estimate how many additional hours you might open for on a typical Sunday/public holiday?

The mean number of extra hours was 5.07 per day, with a mode of four. However this obviously hides a disparity between those venues already open on Sundays/public holidays (with a mean of 4.68 additional hours) and those which are not (mean = 7.45 per day). The summary of mean scores is shown in Table 3.1:

Table 3.1: Breakdown of results by trading patterns, location and number of employees

Yes No Metro Regional 1-‐20 21+% of overall sample* 90% 10% 51% 48% 67% 33%% saying they would take on extra staff 52% 52% 52% 52% 54% 49%% saying they would open longer hours 41% 53% 41% 44% 45% 37%Extra employees (mean #) 2.67 7.37 3.15 3.16 2.66 4.25Extra trading hours (mean hrs.) 4.68 7.45 5.36 4.77 5.06 5.08

Breakdown of key resultsOpen Sunday/PH? Metro/regional Number of

employees



We have also extrapolated possible additional employee numbers and extra hours, based on restaurant size within the ABS restaurant and café totals shown in Table i (page 7):

Table 3.2: Extrapolation of additional staff numbers and hours open

This suggests that lowering penalty rates may lead to approximately 39,800 additional staff being employed on any given Sunday or public holiday. Likewise, it indicates that restaurants and cafes may cumulatively open for up to 60,000 additional hours on any given Sunday or public holiday.

Non Employing

1-‐19 Employees

20+ Employees

Total

TOTAL # OF RESTAURANTS/CAFES 6,337 24,535 2,193 33,065

Staff multiplier 0 2.66 4.25Percentage of respondents saying they would employ extra staff 0% 54% 49%Extra staff 0 35,242 4,567 39,809

Percentage of respondents saying they would open additional hours 0 45% 37%Hours multiplier 0% 5.06 5.08Extra hours 0 55,866 4,122 59,988



Part 4: Implications of rising labour costs Finally, all respondents were asked (unprompted) what changes they would make to their business if labour costs continued to rise. Their coded responses are shown below:

Graph 4.1: If labour costs continue to rise, what changes will you make to your business? (unprompted)

More than two in five of those surveyed said they would need to reduce staff, while 26 per cent believed they would need to increase prices. Twenty three per cent were considering reducing weekend trading, while almost one in eight (12 per cent) said they would consider closing.

5%

3%

4%

4%

7%

12%

18%

23%

26%

42%

0% 5% 10% 15% 20% 25% 30% 35% 40% 45%

Other

Deeper into debt/seek additional finance

Work longer hours

None/no change required

Unsure

Close down

Find savings elsewhere

Reduce weekend trading

Increase prices

Reduce staff

If labour costs continue to rise, what changes will you make to your business?(n=1000, multiple answers allowed)



Appendix1: Questionnaire

Version 1 R_C_I_A

Last modified:27/04/2015 2:30:09 PM

Q1. Hi, my name is (name), and I'm calling from Jetty Research on behalf of the

Restaurant and Catering Industry Association. The association is conducting a

national survey regarding an important issue to all operators. The survey takes

less than 2 minutes, and all responses are confidential. Would you be willing to

assist us today?

Offer call back if unavailable Yes 1

No 555 Q1

Answer If Attribute "No" from Q1 is SELECTED

Q2. Thank you for your time. Have a great day.

End

Q3. May I just have your first name for the survey?

Type NA if not willing to give name

Q3

Q4. And are you the owner or manager of the business?

If owner or manager not available survey will terminate Owner 1

Manager 2 Q4

Neither 3 End

Q5. Thanks [Q3]. To kick things off, do you currently open on any of the following

days?

PROMPTED Yes No

Saturdays 1 555 Q5_1

Sundays 1 555 Q5_2

Public holidays 1 555 Q5_3



Q6. Why do you choose to trade on Sundays and/or public holidays? Answer If Attribute "Sundays" from Q5 is Yes OR

Answer If Attribute "Public holidays" from Q5 is Yes

UNPROMPTED - tick any that apply or write in as OTHER Profitable day 1 Q6_1

Avoid losing business to others 2 Q6_2

Keep our customers happy 3 Q6_3

My competitors do it 4 Q6_4

Always have 5 Q6_5

Forced to (shopping centre etc.) 6 Q6_6

Busy/busiest days 7 Q6_7

Tourist area 8 Q6_8

Pub/club etc, with 7 day trading 9 Q6_9

OTHER Q6_O

Q7. Do you believe that opening on Sundays and/or public holidays makes your business

more or less profitable overall? Answer If Attribute "Sundays" from Q5 is Yes OR


UNPROMPTED More profitable 1

Less profitable 2

No change 3 Q7

Unsure 666

Q8. If weekend penalty rates were to reduce, which of the following changes would you

make to your business? Please answer yes or no. Answer If Attribute "Sundays" from Q5 is Yes OR


PROMPTED. Include 'unsure' as NO Yes No

Put on additional staff 1 555 Q8_1

Open for longer hours 1 555 Q8_2

Use the savings to improve your business 1 555 Q8_3

Use the savings to invest in training 1 555 Q8_4



Q9. Are you able to roughly estimate how many additional staff you might recruit on a

typical Sunday/public holiday? Answer If Attribute "Put on additional staff" from Q8 is Yes

Enter number

Q9

Q10. Are you able to estimate roughly how many additional hours you might open for on a

typical Sunday/public holiday? Answer If Attribute "Open for longer hours" from Q8 is Yes

Record hours

Q10

Q11. Why do you choose not to trade on Sundays and/or public holidays? Do not answer If Attribute "Sundays" from Q5 is Yes OR

Do not answer If Attribute "Public holidays" from Q5 is Yes

UNPROMPTED- tick any that apply or write in as OTHER Penalty rates/too expensive/can't make a profit 1 Q11_1

Not enough demand where I trade 2 Q11_2

History/never have opened 3 Q11_3

Competitors don't open 4 Q11_4

Not allowed 5 Q11_5

OTHER Q11_O

Q12. If penalty rates were reduced, would you be more likely to open on Sundays and

public holidays? Answer If Attribute "Penalty rates/too expensive/can't make a profit" from Q11 is SELECTED OR

Answer If Attribute "History/never have opened" from Q11 is SELECTED OR

Answer If Attribute "Competitors don't open" from Q11 is SELECTED

Yes 1

No 555 Q12

Unsure 666



Q13. Are you able to roughly estimate how many staff you might recruit on a typical

Sunday/public holiday? Answer If Attribute "Yes" from Q12 is SELECTED

Record number

Q13

Q14. Are you able to estimate roughly how many hours you might open for on a typical

Sunday/public holiday? Answer If Attribute "Yes" from Q12 is SELECTED

Record hours

Q14

Q15. If labour costs continue to rise, what changes will you make to your business?

UNPROMPTED - tick any that apply or write in as OTHER Close down 1 Q15_1

Deeper into debt/seek additional finance 2 Q15_2

Reduce weekend trading 3 Q15_3

Find savings elsewhere 4 Q15_4

None/no change required 5 Q15_5

Reduce staff 6 Q15_6

Increase prices 7 Q15_7

Unsure 666 Q15_8

OTHER Q15_O

Q16. And just before we finish [Q3], how many staff do you currently employ?

PROMPT. If franchise or chain etc, include any staff employed by the respondent. 1-5 1

6-10 2

11-20 3

20-50 4 Q16

More than 50 5

Unsure/declined 6



Q17. And are you located in a capital city, or in a regional area?

UNPROMPTED. For chains, franchises etc, where is respondent based? Capital city 1

Regional area 2 Q17

Unsure/declined 3

Q18. RESEARCHER ONLY: Select which state phone list

Use DETAILS NSW / ACT 1

SA / NT 2

VIC 3

QLD 4 Q18

TAS 5

WA 6

Q19. Thank you [Q3], that's the end of the survey. The Restaurant and Catering Industry

Association greatly appreciates your time and feedback today. Have great day.

End

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