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Noodles & Company’s shares rise past $1 after announcing preliminary Q4 resultsNoodles & Company’s shares rise past $1 after announcing preliminary Q4 results

Noodles & Company’s shares rise past $1 after announcing preliminary Q4 results; it had previously received a delisting warning due to its low share price

Bret Thorn, Senior Food Editor

January 24, 2025

2 Min Read
Noodles & Company exterior
A Noodles & Company restaurant Photo courtesy of Noodles & Company

At a Glance

  • Noodles & Company's share prices have risen past $1 after announcing preliminary Q4 results

Noodles & Company’s share price has rebounded above $1 since releasing its preliminary fourth quarter results earlier this month, potentially bringing it back into compliance with the Nasdaq stock market’s rules.

The fast-casual noodle chain based in Broomfield, Colo., received a delisting warning from the exchange in late December after its share price had been below the minimum bid price requirement of $1 per share for more than 30 consecutive business days.

Noodles shared the results for the quarter ended Dec. 31 on Jan. 13 in advance of the annual ICR conference, reporting an 0.8% increase in same-store sales, flat year-over-year average unit volumes of $1.3 million, and a 5.6% increase in digital sales for the quarter. Those were marked improvements over Q3 of 2024, when same-store sales fell by 3.3% amid a traffic decline of 5.8% and AUVs of $1.27 million.

It took a while for Wall Street to respond to the preliminary results. In fact, Noodles’ share price dipped from 69 cents on Jan. 13 to 63 cents on the 14th before rebounding and eventually passing the $1 mark on Jan. 22, closing at $1.09. It closed at the same price on Jan. 23. The price must stay at $1 or above for 10 consecutive days to return to Nasdaq compliance.

In announcing the preliminary results for the 460-unit chain, chief executive officer Drew Madsen said in a statement, “Looking ahead, we believe we have positioned the company to capitalize on the significant opportunities ahead. Our comprehensive menu transformation is progressing as planned, and we continue to drive traffic through our digital channels and expansive loyalty program. In addition, by strategically reducing our planned capital expenditures in 2025, we believe we are well-positioned to improve the strength of our balance sheet. Overall, we are pleased with the fourth quarter recovery of our sales and traffic performance and believe we have a strong foundation to begin 2025."

Related:Duck Donuts CEO Betsy Hamm resigns amid corporate layoffs

Noodles & Company has been struggling since early 2023, when traffic began to decline after raising its prices. Since then it has been working on operational efficiencies under Madsen, who replaced Dave Boennighausen in late 2023, and a menu revamp that it plans to roll out later this year.

 

Contact Bret Thorn at [email protected] 

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]

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