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Ruth's Chris Steak House closes 23 restaurants in wake of coronavirus pandemicRuth's Chris Steak House closes 23 restaurants in wake of coronavirus pandemic

Chain executives take salary cuts as company shores up financial position

Bret Thorn, Senior Food Editor

March 30, 2020

2 Min Read
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Ruth’s Chris Hospitality Group, Inc., has closed 23 of its roughly 135 Ruth’s Chris Steakhouse restaurants in the United States as one of several measures to shore up its financial position, the company said Monday.

In a release announcing the changes, the company said takeout and delivery were not viable at those locations. It also said it had furloughed a “significant number of field and home office team members,” and reduced the salaries of those still on staff, including executives. It added that some employees involved in operations have been redeployed to work in takeout and delivery of the restaurants that are still open.

Non-employee company directors have also suspended their annual retainer fees.

Like many restaurant companies, Ruth’s Chris has closed all of its dining rooms in the face of the Covid-19 pandemic, as required by law in most jurisdictions, but has continued with takeout, as well as delivery through third-party delivery partners, in markets where those sales cover the cost of the management that’s staffing those locations. Its Ruth’s Anywhere program offers a limited menu including two salads, six entrees, a steak sandwich, a burger and three sides. The chain is also offering 50% discounts on wine for takeout.

In a press release, Ruth’s Chris Hospitality president and CEO Cheryl Henry detailed other measures the company is taking.

Related:CEO of Brio and Bravo casual dining brands says 71 closed restaurants might not reopen if COVID-19 crisis lasts much longer

“The safety and well-being of our team members and guests is our priority in these challenging times,” she said. “Our brand has a rich history of rising to the occasion and I am proud of our team’s response to this unprecedented situation. Our management team and Board of Directors have taken significant measures to enhance our financial flexibility during this time which includes drawing down and expanding our credit facility, suspending our dividend, and materially reducing capital expenditures as we weather the challenges related to COVID-19.”

On March 16, the company had drawn down its remaining cash reserves under its $120 million revolving credit facility. Then on March 26 it drew down an additional $30 million, giving it a total of around $71.5 million in cash on hand, it said.

Also like many publicly traded restaurant company’s Ruth’s Chris Hospitality has withdrawn its 2020 earnings guidance “due to the ongoing uncertainty around the duration and severity of the Covid-19 pandemic.”

Contact Bret Thorn at [email protected] 

Follow him on Twitter: @foodwriterdiary

For our most up-to-date coverage, visit the coronavirus homepage.

Related:Cheesecake Factory furloughs 41,000 hourly workers in COVID-19 wake

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

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