This paper evaluates relative efficiency of two global family restaurants, by using DEA. While most of previous DEA literatures on restaurant industry studied efficiency of single restaurant chain. This paper tries to compare the relative efficiency between two competing restaurant chains having similar input-output structures. This also differs from the other works in that it adopts various methods of DEA and analyzes not only technical efficiency and pure technical efficiency, but also scale efficiency and input factor efficiency. These analyses lead to the finding that the two chains have differences in technical, pure technical and factor efficiencies but not scale efficiency. Results will be helpful in understanding the competition structures of the restaurant service industry where competition is getting intense.
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