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Noodles & Company offers update on restaurant closuresNoodles & Company offers update on restaurant closures

Operator continues to close underperforming locations, but also plans new openings

Bret Thorn, Senior Food Editor

March 3, 2017

2 Min Read
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Noodles & Company continues to close underperforming restaurants this year, after a disappointing 2016, but it has also opened new locations in more established markets.

The Broomfield, Colo., based fast-casual operator said Wednesday that this year it has closed 39 underperforming restaurants, as of March 1, out of a total of around 55 locations it plans to close.

However, interim CEO and chief financial officer Dave Boennighausen said in an earnings call Thursday that eight new company-owned restaurants and one new franchised unit have opened so far this year, out of an anticipated 14 to 17 openings.

“Our new openings in 2017, as well as those that we would anticipate in 2018, will be centered in lower risk, healthy, established markets,” he said.

Noodles & Company reported an overall same-store sales decrease of 0.8 percent — down 0.9 percent at company-owned restaurants and falling 0.1 percent at franchised locations. 

Same-store sales trends deepened in the fourth quarter ended Jan. 3 with a 1.3-percent loss at corporate locations and a 2-percent gain at franchised restaurants.

Over the course of last year, 38 new company-owned units and six franchised restaurants opened, giving the chain a total of 457 company-owned locations and 75 franchised restaurants as of Jan. 3.

Boennighausen said Noodles & Company was also in the process of franchising some company-owned restaurants.

“Specifically, these are markets in which we have begun building infrastructure and attained modest success in building brand awareness, but we feel they will be able to flourish and grow under franchise ownership that is able to provide greater focus on their success,” he said. 

For the year, Noodles & Company reported a net loss of $71.7 million, or $2.58 per share, that included a $10.6 million charge for claims and anticipated claims related to a data breach.

Much of the loss was in the fourth quarter, when the company reported a net loss of $45.4 million, or $1.63 per share, compared with a loss of 4.25 million, or 15 cents per share, a year earlier. 

Total revenue rose $32 million for the year. Revenue increased $129.4 million, a 10.5-percent increase over the previous year. 

March 3, 2017, a previous version of this story misstated the fourth quarter same-store sales, which were down by 1.3 percent at corporate locations and up by 2 percent at franchised locations.

 

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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