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Chuy’s 2Q same-store sales growth boosts profitChuy’s 2Q same-store sales growth boosts profit

Tex-Mex chain reports 7.6-percent increase in net income

Ron Ruggless, Senior Editor

August 2, 2016

1 Min Read
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Chuy's Holdings Inc., the Tex-Mex casual-dining operator, saw a slight increase in same-store sales boost its net income for the second quarter ended June 26, the company reported Tuesday.

The Austin, Texas-based company said second-quarter net income rose 7.6 percent, to $5.8 million, or 34 cents a share, from $5.4 million, or 32 cents a share, in the prior-year period. Revenue increased 16.6 percent, to $87.9 million, from $75.4 million in the same quarter last year.

Same-store sales increased 1 percent in the quarter, including a 1.5-percent increase in average check and a 0.5-percent decline in average weekly customers.

“We also extended our consecutive streak of positive quarterly comparable sales growth to 24 quarters, despite some weather-related issues in Texas,” said Steve Hislop, Chuy’s president and CEO, in a statement.

“Our development calendar has been active with the opening of four new Chuy's restaurants during the second quarter, and we have already opened two additional restaurants early in the third quarter,” Hislop said. “With eight restaurants open year-to-date, we are on pace to reach our goal of 11 to 13 new restaurants for 2016."

During the second quarter, new Chuy's restaurants opened in Cary, N.C.; Fort Worth, Texas; Tallahassee, Fla.; and Sterling, Va. Thus far in the third quarter, the company has opened two additional restaurants in Chattanooga, Tenn., and Winter Park, Fla.

Chuy's owns and operates 77 restaurants in 15 states.

Contact Ron Ruggless at [email protected]
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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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