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Ark Restaurants president, COO resignsArk Restaurants president, COO resigns

Robert Towers was with company for 28 years

Paul Frumkin, Managing Editor

January 10, 2012

1 Min Read
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Paul Frumkin

Ark Restaurants Corp. said Friday that longtime executive Robert Towers has resigned as president and chief operating officer.

The New York-based foodservice company said the 28-year veteran left Ark to pursue other business opportunities.

“Bob has played a key role in our development, and we thank him for his services and valuable contribution to our success,” said Ark chairman and chief executive Michael Weinstein. “We wish him well in his future endeavors.”

In other news, the company is planning to open a sports-focused restaurant in New York called Clyde's with Knicks basketball legend Walt Frazier.

Ark owns and operates 20 restaurants and bars, 28 quick-service concepts and catering operations chiefly in New York, Washington, D.C., and Las Vegas.

The publicly traded Ark reported a decline in earnings for the fourth quarter ended Oct. 1, 2011. However, revenue was up in the same quarter.

For the fourth quarter, net income fell to $874,000, or 25 cents per share, from $1.1 million, or 31 cents per share, in the same period last year. Net income for fiscal 2011 was $1.4 million, or 40 cents per share, down from $2.6 million, or 74 cents per share, a year ago.

Total revenue for the quarter rose 17.6 percent to $37.5 million versus $31.9 million in the prior-year period. Total revenue for fiscal 2011 increased 18.3 percent, to $139.4 million, compared with $117.8 million in fiscal 2010.

Companywide same-store sales rose 4.2 percent for the quarter compared with the same period last year. For fiscal 2011 companywide same-store sales rose 4.9 percent compared with the prior year.

Contact Paul Frumkin at [email protected].

About the Author

Paul Frumkin

Managing Editor, Nation’s Restaurant News

After graduating from the State University of New York at New Paltz with a degree in English, Paul Frumkin attended the Culinary Institute of America in Hyde Park, N.Y., graduating with honors in 1980. That year he moved to New York City where he worked for several foodservice and hotel publications. In 1984 he co-wrote “The Norman Table, The Traditional Cooking of Normandy,” with chef-restaurateur Claude Guermont. The cookbook, which was published by Charles Scribners Sons, won the “Best European Cookbook” award from the International Association of Culinary Professionals in 1985. He joined Nation’s Restaurant News in 1990 and has held a number of editorial positions there. He currently covers legislative policy and the Northeast for NRN.

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