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BJ’s Restaurants plows ahead with help from in-house brewing capabilitiesBJ’s Restaurants plows ahead with help from in-house brewing capabilities

CEO Greg Levin talks casual-dining rebound

Ron Ruggless, Senior Editor

July 18, 2022

2 Min Read
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Sales at BJ’s Restaurants, the brewhouse-oriented casual-dining concept, recovered nicely despite COVID variant surges late in the year.

The Huntington Beach, Calif.-based concept saw a 38% increase in sales, from $786 million in 2020 to $1.085 billion in 2021, according to NRN’s Top 500.

“Despite the challenges, the passion and determination of our team members allowed BJ’s to generate average weekly sales of more than $125,000 the week before Christmas, which was our highest sales week of the year,” said Greg Levin, BJ’s CEO, in a year-end fourth quarter call. In the fourth quarter ended Dec. 28, total revenues increased 47.8% to $291.3 million.

Staffing was a challenge in 2021, but Levin noted that “fully staffed restaurants generated 4.4% positive comparable restaurant sales in the fourth quarter, compared to the same period in 2019, which was more than 10 percentage points better than restaurants still in the process of rebuilding their teams.”

Levin said the BJ’s concept, with in-house brewing capabilities, was differentiated in the casual-dining industry and would help it return to expansion.

“We are excited to accelerate new restaurant openings and continue to target as many as eight new restaurants in fiscal 2022,” he said. “We are also planning to remodel several existing locations to increase capacity to address guest demand, while further refining the polished-casual energy and excitement that appeals to a wide range of demographics and occasions based on our learnings from our guest research.”

BJ’s, founded in 1978, ended 2021 with 211 casual-dining restaurants in 29 states.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

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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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