8655.0 - Cafes, Restaurants and Catering Services, Australia, 2006-07 Quality Declaration 
ARCHIVED ISSUE Released at 11:30 AM (CANBERRA TIME) 28/04/2008   
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Collection Design
Estimation Methodology


1 The availability of Business Activity Statement data collected by the Australian Taxation Office (ATO) has provided the Australian Bureau of Statistics (ABS) with opportunities to improve the efficiency of collection designs and estimation for its business surveys, while at the same time reducing the reporting burden placed on businesses. Under taxation law, data may be passed by the Commissioner for Taxation to the ABS for specified statistical purposes. Accordingly, turnover and wages information sourced from ATO Business Activity Statement data was used to improve the accuracy of the 2006-07 cafes, restaurants and catering services estimates which were produced using data items collected directly by the ABS from businesses.


2 In order to decrease the statistical reporting load placed on providers while maintaining the range and quality of information available to users of statistical data, the strategy for this survey was to adopt the use of directly collected data from a smaller sample of businesses, in combination with information sourced from the ATO. The frame (from which the direct collect sample was selected) was stratified using information held on the ABS Business Register. Businesses eligible for selection in the direct collect sample were then selected from the frame using stratified random sampling techniques.

3 Non-employing businesses were selected to participate in the survey (i.e. the direct collect sample) only if they met a threshold level of activity. Thresholds were set for each ANZSIC class so that the contribution of non-employing businesses, combined with all employing businesses, accounted for 97.5% of total turnover as determined by ATO Business Activity Statement data. For the 2006-07 survey, the threshold was $224,000 in turnover for ANZSIC Class 4511 Cafes and Restaurants and $274,000 for ANZSIC Class 4513 Catering Services.
4 Estimates in this publication are presented only for the population of businesses above the turnover thresholds, using data directly collected by the ABS from businesses operating in cafe, restaurant and catering services. During processing of the survey, businesses no longer in operation or found to be incorrectly coded to ANZSIC Class 4511 Cafes and Restaurants and Class 4513 Catering Services were detected and the estimates adjusted accordingly.

5 Very small non-employing businesses with annual turnover less than the threshold were not eligible for selection. The total estimated value of annual turnover of non-employing businesses below the turnover thresholds during the 2006-07 reference year, as determined by ATO Business Activity Statement data, was $330.2m for ANZSIC Class 4511 Cafes and Restaurants and $80.5m for ANZSIC Class 4513 Catering Services. No adjustments were made to these data to remove the contribution of businesses that were found to be incorrectly coded to ANZSIC Classes 4511 and 4513, therefore the reader should exercise caution when comparing these estimates of annual turnover with other data presented in this publication.

6 Estimates from previous iterations of this survey were produced using number raised estimation methodology. The 2006-07 survey used generalised regression estimation. Generalised regression estimation enables maximum use of observed linear relationships between data directly collected from businesses in the survey and auxiliary information. When the auxiliary information is strongly correlated with data items collected in a survey, the generalised regression estimation methodology will improve the accuracy of the estimates. The auxiliary variables used in this survey were turnover and wages sourced from ATO Business Activity Statement data.

7 To maximise consistency and coherence with the 2006-07 estimates, the 2003-04 estimates presented in Table 1 have been revised to account for the changes in collection design and estimation methodology described above.