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Barnes & Noble still getting a read on restaurantsBarnes & Noble still getting a read on restaurants

Bookseller chair says foodservice is “a lot harder than you think it is”

Ron Ruggless, Senior Editor

September 10, 2018

2 Min Read
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Barnes & Noble Inc. moved into the restaurant business two years ago, but the bookseller is finding foodservice more difficult than it expected.

“The top line on our restaurants is good. The bottom line is awful,” said Len Riggio, founder and chairman of the New York-based company, in a Sept. 6 first-quarter earnings call.

The bookseller has opened five restaurant bookstores in the past two years, and Riggio admitted that foodservice is “a lot harder than you think it is.”

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Barnes & Noble has its Kitchen restaurants in five cities since 2016, including: Ashburn, Va.; Edina, Minn.; Folsom, Calif.; Plano, Texas; and Scarsdale, N.Y. Menu items range from guacamole and chips at $10 to plancha-cooked salmon with tabbouleh salad for $22. The restaurants also offer beer and wine.

Some the restaurants are performing well, Riggio said, adding that customers at Scarsdale/Eastchester, N.Y., location, for example, “absolutely love the restaurant.”

However, the five Kitchen restaurants – which offer full service and grab-and-go orders as compared to the many coffee shops in its traditional bookstores – are a “mixed bag” in performance.

“The essential problem being that we do not have a culture of running operating restaurants,” Riggio said. “Things like controlling food costs and payroll costs are not in our DNA.”

Related:Barnes & Noble continues Kitchen openings

He admitted foodservice is “a lot harder than you think it is,” which is clouding the future of more Barnes & Noble Kitchen.

“I think we will have improvements in our café,” Riggio said, with those based on what the company has learned in its five restaurant operations.

As Barnes & Noble trims the footprint of its stores, carving out space for a sit-down restaurant becomes more challenge, executives said.

“We're looking at stores of much less than the 25,000 square feet at this point,” Riggio said. “So we're prototyping stores maybe as little as 8,000 to 10,000. Right now, we're at 10,000 to 14,000.”

He said restaurant need about 2,000 to 3,000 square feet, so the company was “not really clear that we're going there yet.”

For the first quarter ended July 28, Barnes & Noble’s net loss widened to $17 million, or 23 cents a share, from $10.8 million, or 15 cents a share, in the same period a year ago. Revenues declined 6.9 percent to $794.8 million from $853.3 million in last year’s quarter.

Barnes said same-store sales for the first quarter declined 6.1 percent, but they improved sequentially in each month of the period. In August, same-store sales were down 0.8 percent.

Barnes & Noble has 629 bookstores in all 50 states.

Contact Ron Ruggless at [email protected] 

Follow him on Twitter: @RonRuggless

About the Author

Ron Ruggless

Senior Editor, Nation’s Restaurant News / Restaurant Hospitality

Ron Ruggless serves as a senior editor for Informa Connect’s Nation’s Restaurant News (NRN.com) and Restaurant Hospitality (Restaurant-Hospitality.com) online and print platforms. He joined NRN in 1992 after working 10 years in various roles at the Dallas Times Herald newspaper, including restaurant critic, assistant business editor, food editor and lifestyle editor. He also edited several printings of the Zagat Dining Guide for Dallas-Fort Worth, and his articles and photographs have appeared in Food & Wine, Food Network and Self magazines. 

Ron Ruggless’ areas of expertise include foodservice mergers, acquisitions, operations, supply chain, research and development and marketing. 

Ron Ruggless is a frequent moderator and panelist at industry events ranging from the Multi-Unit Foodservice Operators (MUFSO) conference to RestaurantSpaces, the Council of Hospitality and Restaurant Trainers, the National Restaurant Association’s Marketing Executives Group, local restaurant associations and the Horeca Professional Expo in Madrid, Spain.

Ron Ruggless’ experience:

Regional and Senior Editor, Informa Connect’s Nation’s Restaurant News and Restaurant Hospitality (1992 to present)

Features Editor – Dallas Times Herald (1989-1991)

Restaurant Critic and Food Editor – Dallas Times Herald (1987-1988)

Editing Roles – Dallas Times Herald (1982-1987)

Editing Roles – Charlotte (N.C.) Observer (1980-1982)

Editing Roles – Omaha (Neb.) World-Herald (1978-1980)

Email: [email protected]

Social media:

Twitter@RonRuggless

LinkedIn: www.linkedin.com/in/ronruggless

Instagram: @RonRuggless

TikTok: @RonRuggless

 

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