Sponsored By

Studio Movie Grill files for Chapter 11 bankruptcy protectionStudio Movie Grill files for Chapter 11 bankruptcy protection

Dine-in movie theater chain has seen revenues plummet during the coronavirus pandemic

Bret Thorn, Senior Food Editor

October 26, 2020

2 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

Dine-in movie theater chain Studio Movie Grill filed for Chapter 11 bankruptcy protection on Friday, according to court documents.

The 33-unit, Dallas-based chain said in the bankruptcy filing that it intended to maintain operations as the debtor-in-possession during the restructuring of its debt, which amounts to more than $104 million in secured debt.

It currently has $100,000 in its bank accounts, according to the filing.

The chain was forced to close all of its operations with the onset of the pandemic on March 20, gradually opening some of them with limited capacity starting June 19. Currently 21 locations are in operation at limited capacity based on local regulations.

SMG’s proposed chief restructuring officer, William Snyder, who has held similar roles for poultry company perdue and the Texas Rangers Major League Baseball Team, said in the filing, “It remains unknown how long the COVID-19 pandemic will persist and how long the market effects will continue thereafter. SMG anticipates that demand for its services will remain very tenuous until theaters are able to return to full capacity and major motion pictures resume being released for first-run theater showings.”

To stay afloat, the chain has sought to reduce operating and lease expenses and has sought other sources of revenue, such as renting its theaters to private parties.

Related:Rubio’s files prepackaged Chapter 11 bankruptcy

The bankruptcy filing is part of SMG’s efforts “to preserve the value of its assets for the benefits of all stakeholders, including employees, creditors, and equity,” Snyder said, while keeping its current 922 employees on payroll.

During the reorganization, SMG would seek to renegotiate its master licensing agreements — which require payment of a percentage of box office sales — and lease agreements as well as restructuring its debt.

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

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.