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Zoe’s Kitchen expects robust 3Q same-store salesZoe’s Kitchen expects robust 3Q same-store sales

Fast-casual operator releases preliminary quarterly report

Bret Thorn, Senior Food Editor

November 11, 2014

2 Min Read
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Zoe’s Kitchen Inc. expects another quarter of robust same-store sales, the Plano, Texas-based fast-casual operator said in a preliminary report Tuesday.

For the third quarter ended Oct. 6, the company expects same-store sales to range between an increase of 5.7 percent and 5.9 percent. For the 40 weeks to that date, the company expects same-store sales to range between an increase of 6.2 percent and 6.3 percent. Zoe’s will report its full third-quarter results on Oct. 20.

Zoe’s operated 120 units and franchised an additional six locations as of the end of the quarter, the company said.

Zoe’s estimated total revenue of between $43.3 million and $43.5 million for the quarter, and between $131.5 million and $131.7 million for the 40 weeks ending Oct. 6. It said income from operations would be between $600,000 and $800,000 for the 12 weeks, but for the 40 weeks would be a loss of between $3.8 million and $4 million.

For the fiscal year, ending Dec. 29, Zoe’s said it expected sales of between $169 million and $171 million, royalty and franchise fees of around $450,000 and same-store sales growth of between 6 percent and 6.3 percent. A total of 30 or 31 company-owned restaurants would have been opened in the fiscal year, excluding the acquisition of the franchised locations, the company said.

In a research note, Piper Jaffray & Co. hailed the news: “We believe the combination of this transaction, the stronger-than-expected preliminary 3Q14 results, as well as updated guidance for FY14 which is above current consensus expectations could move market expectations higher.”

Piper Jaffray attributed most of the increase in same-store sales growth to higher traffic and improved sales mix, rather than price increases.

“Longer-term, we expect same-store sales gains will remain sustainably in the [positive lower single digit] range and be traffic-driven, while unit growth should be in the double-digit range,” resulting in steady earnings growth of 25 percent or more, it added.

Zoe’s also said it had purchased three Zoës Kitchen locations in Louisiana from a franchisee for approximately $8 million in cash, as well as two units under construction and the rights for further development in the state.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

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
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