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Ruby Tuesday to test tabletop tabletsRuby Tuesday to test tabletop tablets

Technology to include ordering, loyalty program sign-up, games

Ron Ruggless, Senior Editor

July 24, 2015

3 Min Read
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Ruby Tuesday Inc. will begin testing tabletop tablets early this fall, joining a growing number of casual-dining brands using the technology, company executives said Thursday.

The Maryville, Tenn.-based company has signed an agreement with Dallas-based Ziosk to begin testing tablets in the second quarter, which will start in September, Todd Burrowes, Ruby Tuesday chief concept and chief operating officer, said in a fourth-quarter earnings call with analysts.

“We’ll have more information on the test results later this year,” Burrowes said.

James “JJ” Buettgen, Ruby Tuesday president, chairman and CEO, said the restaurant tablets will have pay-at-the table capabilities, which operators have found speeds the dining process for customers.

“It also has the capability to allow the ordering of drinks and dessert and menu items that you need,” Buettgen said. “And then it also has the ability to sign guests up for things like loyalty programs, and also has the capability to play video games for the table as well.”

Several casual-dining brands have deployed tablets over the past two years, including Applebee’s Neighborhood Grill & Bar, Chili’s Grill & Bar, Johnny Rockets, Red Robin Gourmet Burgers and recently Olive Garden, a division of Darden Restaurants Inc.

Buettgen said Ruby Tuesday will continue to work on its marketing programs, which will be led by new chief marketing officer David Skena.

Buettgen said he expects the marketing push to focus on digital, for which the company hired a new agency in May, as well as traditional avenues such as television, which was recently effective in increasing traffic during the July 7 introduction of the Grill House Steak menu platform.

“What we are trying to do is find the most effective and efficient ways to get out and re-attract the ‘families with kids’ segment, which by far was the single largest segment we lost when we repositioned the brand to be more upscale,” Buettgen told analysts.

In the fourth quarter, Ruby Tuesday prepaid $5.2 million of mortgage debt and simplified its debt structure by eliminating one mortgage lender with a payoff of $8.3 million of mortgage debt. The company made no further announcements about real estate, but analysts inquired as to the value of owned properties in Ruby Tuesday’s portfolio.

Jill Golder, Ruby Tuesday chief financial officer, said the company now has 303 properties that are owned. Of those, 206 are unencumbered.

Real estate values vary, she noted, explaining that in fiscal 2012 and 2014 the company made 37 sale-leasebacks of land and buildings that produced proceeds of $82.5 million, with an average real estate value per unit of $2.2 million.

In December 2013, 49 properties were put up as collateral. An independent appraisal valued those at $101.4 million, or at just more than $2 million per property.

In 2014, when the company decided to close 30 of its then 779 units, the underperforming sites each were sold for around $1 million, Golder said.

On Thursday, Ruby Tuesday reported net income of $4.3 million, or seven cents a share, for the fourth quarter ended June 2, compared with a loss of $881,000, or one cent a share, for the same period last year.

Fourth-quarter revenue fell 3.4 percent, to $296.8 million, from $307.3 million in the prior-year period.

In response to questions about its Lime Fresh concept, Buettgen said the company was focused on turning around its namesake Ruby Tuesday brand.

“That’s 90-some-odd percent of our efforts,” he said.

The company ended its fiscal year with 736 owned and franchised Ruby Tuesday restaurants in 44 states, 13 foreign countries and Guam. The company also owned 17 Lime Fresh restaurants and franchised another nine units in six states and the District of Columbia.

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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