CRA - July 2021 Impact Survey

JavaScript isn't enabled in your browser, so this file can't be opened. Enable and reload.

As we move into year two of the COVID-19 crisis, the Colorado Restaurant Association is collecting information on the economic impact of the pandemic on the restaurant industry, as well as details on how anticipated legislative proposals will impact you.

This survey specifically aims to collect data on debt accumulation and industry wage rates. Data collected in this survey will helps us determine the best ways to help you access additional funding and combat staffing challenges. We also plan to use the data collected from this information in our advocacy efforts, in recovery conversations across the State, and with the media. Please be assured that all information provided is anonymous and strictly confidential.

If you are a restaurant operator with multiple restaurants in your organization, please consider completing a separate survey for each location. This will help provide us with data to analyze the impact on a city level. If you wish to only complete one survey, please choose your primary restaurant for this survey.

Anticipated completion time: 7-10 minutes

Email *

Where is your restaurant located in Colorado? *

Denver Metro (Denver, Adams, Arapahoe, Broomfield, Douglas, Jefferson counties)

South Central (Park , Lake, Teller, El Paso, Pueblo, Saguache, Chafee, Custer, Fremont, Custer, Huerfano, Costilla, Rio Grande, Mineral, Conejos counties)

Northeast (Elbert, Morgan, Washington, Kit Carson, Lincoln, Yuma, Phillips, Sedgwick, Logan counties)

North Central (Weld, Larimer, Boulder, Gilpin, Clear Creek counties)

Northwest (Moffat, Routt, Jackson, Grand, Eagle, Summit, Pitkin, Mesa, Garfield, Rio Blanco Counties)

Southwest (Montezuma, La Plata, Archuleta, San Juan, Hinsdale, Ouray, Dolores, San Miguel, Montrose, Delta, Gunnison, Ouray, Gunnison counties)

Southeast (Las Animas, Baca, Prowers, Bent, Otero, Crowley, Kiowa, Cheyenne counties)

In what city or town is your restaurant located? *

Which segment best describes the restaurant for which you are completing this survey? *

Family dining full service restaurant

Casual dining full service restaurant

Fine dining full service restaurant

Quick service restaurant

Fast-casual restaurant

Coffee or snack (e.g. coffee, donut, or ice cream shop)

Other:

Which of the following best describes the restaurant for which you are completing this survey? *

Single-unit independent

Multi-unit independent

Single-unit franchisee

Multi-unit franchisee

Corporate-owned chain restaurant

Have you accumulated new, pandemic-related debt since March 2020? *

Yes

If you answered yes to the previous question, please indicate how much new, pandemic-related debt you have accrued:

$0 - $10,000

$11,000 - $25,000

$26,000 - $50,000

$51,000 - $75,000

$76,000 - $100,000

$101,000 - $150,000

$151,000 - $175,000

$176,000 - $200,000

$201,000 - $250,000

$251,000 - $500,000

$501,000 - $750,000

$751,000 - $1,000,000

More than $1,000,000

Clear selection

If operating conditions remain at current levels (ie, no new pandemic restrictions or interruptions), how long will it take you to pay off this new debt?

0 - 6 months

6 months - 1 year

1 - 2 years

2 - 3 years

3 - 4 years

4 - 5 years

More than 5 years

Clear selection

Has the cost of doing business increased since March 2020? *

Yes

If so, please rank the following expense categories by how much they have increased since March 2020, with 1st being the largest increase and 10th being the smallest increase: *

Labor

Employee benefits

Occupancy costs (rent, mortgage)

Taxes

Insurance (outside of benefits)

Third-party platforms

Food

Alcohol

Supplies

Equipment

1st

2nd

3rd

4th

5th

6th

7th

8th

9th

10th

What are you doing to offset these increased costs? (Select all that apply.) *

Raising menu prices

Cutting hours of operation

Limiting menu options

Reducing staffing levels

Reducing staff benefits

Limiting future growth

Incorporating automation or technology solutions

Considering closure

Other:

Required

Are you having trouble hiring staff right now? *

Yes

Are you having trouble retaining staff right now? *

Yes

Have you changed any business practices or wage rates to increase hiring and retention? *

Yes

If you’ve changed business practices (apart from increasing wages), what tactics does that include?

Offering hiring bonuses

Offering retention bonuses

Adding benefits

Other:

Clear selection

If you’ve added benefits, which specific benefits have you added? (Select all that apply.)

Health insurance

Dental insurance

Vision insurance

PTO

Free meals

Company discounts

401K plan

401K plan with matching contributions

Education assistance

Company travel

Health and wellness programming

Health and wellness allowance

Other:

If you have increased wage rates, by how much?

0 to 10%

11 to 20%

21 to 30%

31 to 40%

41 to 50%

51 to 60%

61 to 70%

71 to 80%

81 to 90%

91 to 100%

More than 100%

Clear selection

What is the check average per diner at your restaurant? *

Less than $10

$10 to $20

$21 to $50

$51 to $100

More than $100

Which most closely describes your employee pay model as it relates to tipping? *

Tips are not customary in my type of restaurant. Employees earn an hourly wage or salary.

Tips are customary in my type of restaurant, but tipping is not allowed in my establishment, or my restaurant employs an automatic service charge instead of tipping. Front and back of house employees make a consistent wage or salary and tips are not factored in.

Front-of-house employees earn base pay of tipped minimum wage and receive all tips, while back-of-house employees are salaried or paid an hourly wage.

Front- and back-of-house employees earn base pay of at least full minimum wage, and tips are pooled between front and back of house.

Other:

Do you take a tip credit for tipped employees? *

Yes

On average, how many weeks per year do your tipped employees earn LESS THAN $3.02 per hour in tips? *

Never or almost never

1 to 10 weeks per year

11 to 20 weeks per year

21 to 30 weeks per year

31 to 40 weeks per year

41 to 50 weeks per year

Always or almost always

N/A: Tipping is not customary in my type of restaurant.

NOT INCLUDING TIPS OR TIPOUTS, what is the average hourly wage of your line cooks? (i.e., what do you pay them directly?) *

NOT INCLUDING TIPS OR TIPOUTS, what is the average hourly wage of your dishwashers ? (i.e., what do you pay them directly?) *

INCLUDING tips and tipouts, what is the average hourly wage of your servers? (i.e., what do you pay them directly?) *

INCLUDING tips and tipouts, what is the average hourly wage of your hosts? (i.e., what do you pay them directly?) *

INCLUDING tips and tipouts, what is the average hourly wage of your bartenders? (i.e., what do you pay them directly?) *

What is the average salary of your managers? *

What can any level of government do to help your restaurant right now? *

What are you the most hopeful/optimistic about in the coming three months? *

Is there anything else you would like to share?

Thank you so much for your time.

Submit

Clear form

Never submit passwords through Google Forms.

This content is neither created nor endorsed by Google. - Terms of Service - Privacy Policy

Does this form look suspicious? Report

Forms