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Applebee’s franchisee Wisconsin Apple LLC files for Chapter 11 bankruptcy protectionApplebee’s franchisee Wisconsin Apple LLC files for Chapter 11 bankruptcy protection

Operator to keep 25 restaurants open during the proceedings, although sale is possible

Bret Thorn, Senior Food Editor

October 20, 2020

2 Min Read
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Wisconsin Apple LLC, which currently operates 25 Applebee’s locations in that state, filed for Chapter 11 bankruptcy protection in the Western District of Louisiana last week, citing operational difficulties related to the coronavirus pandemic and a lien from its main creditor, according to court documents.

Wisconsin Apple was purchased by Louisiana Apple LLC, led by Seenu Kasturi, in November of 2019 with financing from Bremer Bank.

In the court filing, Kasturi said he had improved operations at the 29 Applebee’s restaurants acquired in November, improving their low service grades by the franchisor to “the upper range of Applebee’s franchise operations,” and also improved sales.

Applebee’s is a subsidiary of Dine Brands Global, based in Glendale, Calif.

All 29 restaurants were closed when the coronavirus pandemic hit in mid-March, and they began reopening in May, with 25 units currently in operation, although two of them have closed in the past two weeks due to COVID-19 cases. Those restaurants that are operating have revenue of about 30% what they had before the pandemic.

Before filing for bankruptcy protection, Wisconsin Apple had made a forbearance agreement with Bremer to pay past-due interest and to provide financial data.

“The furnishing of the financial data was not a task we could accomplish due to the many other challenges that our staff faced,” Kasturi said in the court filing, however, Apple Wisconsin did make payments totaling around $255,000 to Bremer in August and September “notwithstanding the fact that the restaurants were losing between $250,000 to $300,000 per four-week period.”

Related:No 'qualified' bidders for California Pizza Kitchen in bankruptcy asset sale

On Oct. 13, Bremer appointed a receiver for Wisconsin Apple, which Kasturi said it did without warning.

“Rather than let the restaurant go dark and have over 600 employees without a job, this Chapter 11 was filed,” Kasturi said in the court document. He added that he was in the process of filing for a debtor-in-possession loan, which funds companies in Chapter 11 bankruptcy so they can continue operations, as well as to use cash collateral held by Bremer to fund operations and pay employees.

He said he hoped the DIP loan would fund the restaurants until they reach a break even point or are sold, “if that is the chosen course.”

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

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About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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