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Chuy’s CEO Steve Hislop named chairman of the boardChuy’s CEO Steve Hislop named chairman of the board

Promotion follows resignation of co-founder John Zapp

Bret Thorn, Senior Food Editor

May 11, 2018

2 Min Read
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Steve Hislop, president and CEO of Chuy’s Holdings Inc., has been named chairman of the company’s board of directors, the operator of 95 casual-dining restaurants said Thursday. He replaces co-founder John Zapp, who resigned Wednesday following his arrest late last month.

According to a report Wednesday in the Austin American-Statesman, Zapp, who founded the Tex-Mex restaurant in 1982 in Austin, Texas., with Michael Young, was arrested April 23 and charged with assaulting his wife.

The existing vacancy on the board of directors was filled Thursday by Jon Howie, the chain’s vice president and chief financial officer.

Co-founder Young retired last year.

Chuy’s management said it had no comment beyond the announcement of Hislop’s appointment.

The shift of board members comes two days after Chuy’s announced a 1.5 percent decline in same-store sales for the quarter ended April 1, 2018.

Revenue was up 8 percent to $93.9 million, compared to $86.9 million in the first quarter of 2017. Net income was $3.2 million, or 19 cents per share, compared to $4.9 million or 27 cents per share a year ago.

Hislop blamed inclement weather and calendar idiosyncrasies for the decline.

“While our first quarter results reflected multiple weather interruptions, a negative impact from the timing of Easter and the loss of the week after Christmas, which is our highest volume and most profitable week of the year, we continue to reaffirm our earnings per share guidance for the year,” he said in a release announcing the earnings.

There was a one-week calendar shift because fiscal 2017 had 53 weeks, the release said.

“We saw positive signs in the underlying sales trends of our business, which have continued into the second quarter,” Hislop said.

“We are also making progress with regard to several of our strategic initiatives, including marketing of our value message, on-line ordering to provide our customers more convenience and labor initiatives to build stronger teams and mitigate labor costs,” he added.

The chain opened two new restaurants during the quarter, in Doral, Fla., and Orland Park, Ill. Since the end of the quarter it opened two more locations, in Lakewood, Colo., and New Tampa, Fla.

Contact Bret Thorn at [email protected]

Follow him on Twitter: @foodwriterdiary

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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