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Chuck E. Cheese’s sees benefit from game shiftChuck E. Cheese’s sees benefit from game shift

‘All You Can Play’ differentiates brand, CEO Tom Leverton says

Ron Ruggless, Senior Editor

August 13, 2018

2 Min Read
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CEC Entertainment Inc.’s offering of “All You Can Play” as an alternative to per-token-based games helped the Chuck E. Cheese’s brand build traffic and improve guest value scores, the company CEO said.

“All You Can Play, even without significant advertising, yielded positive dollars,” said Tom Leverton, CEC CEO, on an investor call Friday. “It will take time to build,” he said, as it is an "unique offering” among family entertainment centers.

In early July, after a test in about 100 stores, CEC expanded time-based game play as an alternative to tokens and points at its company-owned Chuck E. Cheese’s locations, which included more than 500 of the brand’s 608 units. 

The “All You Can Play” platform allows for unlimited play, starting at $9 for 30 minutes. Parents can buy time instead of tokens or points and the time is for all games, any day of the week. The offer is also for walk-in guests.

Users can also “pause” their time up to two times for meal or restroom breaks. Gaming tokens range in price from 20 cents each for 150 tokens, or 25 cents each for 40. Games require varying amounts of tokens to play.

“We are hopeful this will be a permanent differentiator for Chuck E. Cheese’s,” Leverton said, and the new offering already has affected customers’ value scores.

Related:Chuck E. Cheese’s launches “All You Can Play” gaming model

“Our research indicates that guest value perceptions improved in test stores despite maintaining or growing average ticket, confirming the great value of this offering,” he said.

In the first quarter, Chuck E. Cheese’s introduced a new birthday package that included the brand’s signature mouse character and customized cakes, Leverton said.  

“We continued to see strong performance in our birthday business in Q2,” he said, adding that birthday celebrations make up about 15 percent of the brand’s sales.

The company has completed the first two of 25 planned remodels that are expected to be finished this year, each with an average $500,000 in capital spending. This year’s store remodels in El Paso, Texas, and Lake Charles, La., “are performing very well,” Leverton said. 

For the second quarter ended July 1, CEC’s loss widened to $9 million from $5.9 million in the same period last year. Revenues were up 2.6 percent, to $217.4 million, from $211.8 million in the same quarter last year. 

Same-store sales were up about 1 percent in the quarter, the company said.

CEC, owned by Apollo Global Management LLC, has a system of 755 locations, including 608 Chuck E. Cheese’s and 147 Peter Piper Pizza units. 

Chuck E. Cheese’s ranked No. 62 in Nation’s Restaurant News’ recent Top 200 report, with $838.3 million in U.S. systemwide sales.

Contact Ron Ruggless at [email protected]

Follow him on Twitter: @RonRuggless

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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