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Arby’s franchisee Miracle Restaurant Group files for Chapter 11 bankruptcy protectionArby’s franchisee Miracle Restaurant Group files for Chapter 11 bankruptcy protection

The Louisiana-based operator plans to sell its restaurants outside of its home state and Mississippi

Bret Thorn, Senior Food Editor

June 26, 2024

2 Min Read
arbys exterior
An Arby's restaurantArby's

Arby’s franchisee Miracle Restaurant Group LLC, based in Covington, La., has filed for Chapter 11 bankruptcy protection for the second time in its history.

The operator of 25 Arby’s locations in Illinois, Indiana, Texas, Mississippi, and its home state of Louisiana cited inflation of commodities and labor expenses “that price increases could not compensate for,” according to documents filed with the United States Bankruptcy Court of the Eastern District of Louisiana.

“This resulted in significant erosion in the variable cash earned from operations to cover the fixed costs of rent and debt service,” company manager Donald Moore said in the documents.

The company was able to sell three Indiana locations in September of 2023 and used the proceeds to pay down debt, however, attempts to sell its restaurants in Texas and Illinois, and the remaining two restaurants in Indiana, were unsuccessful due to declining earnings that made them undesirable, Moore said.

He added that sales at restaurants opened in the past three years failed to meet expectations

Miracle’s working capital also has been hampered by delays in $3.5 million in tax refunds it applied for under Employee Retention Tax Credits, which it requested in the quarters ended March 31, 2021, through September 30, 2021.

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The franchisee appealed to its landlords and Arby’s corporate for assistance, but the responses were not sufficient to prevent the bankruptcy filing, Moore said.

Miracle has hired Peak Franchise Capital LLC to assist it in selling its remaining two Indiana restaurants as well as its seven Arby’s locations in Texas and eight in Illinois, and will focus on its operations in Mississippi and Louisiana.

As Miracle’s primary source of income is from operations, it has requested that it be able to use that income to run the restaurants and pay its 291 part-time and 31 full-time employees — including their health care and other benefits and child support garnishments that it processes for some of its employees — particularly since summer is its busiest months and it expects cashflow to improve during that time.

Miracle also has filed a customer practices motion to continue to honor gift cards and coupons, which account for less than $20,000, and a critical vendor motion to pay its food suppliers and advertising groups.

According to the bankruptcy filing, Miracles’ debt is between $1 million and $7.5 million.

Miracle also filed for Chapter 11 bankruptcy protection in 2010, when it operated more than 60 restaurants, according to the latest filing.

Related:Grilled cheese restaurant Melt Bar & Grilled files for bankruptcy

There are more than 3,500 Arby’s locations globally. The chain is part of Atlanta-based Inspire Brands, which also is the parent of Buffalo Wild Wings, Sonic Drive-In, Jimmy John’s, Dunkin’, and Baskin-Robbins.

Contact Bret Thorn at [email protected] 

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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/
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Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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