Mr. Dreibholz: Champps Entertainment currently owns 39 and franchises 12 high-grossing restaurants. On average, we're doing around 5 million per company-owned restaurant, which is very high for the restaurant industry, especially a chain concept. Our average check is approximately 13 for food only. Our restaurants are located across the country, from New Jersey to Florida to Texas to California, through the upper midwest in places such as Minneapolis, Chicago, Detroit and Ohio. So we have a great geographic dispersion and a great revenue stream at our restaurants. Our menu contains in excess of 85 items prepared from scratch along with six to eight specials that rotate through our menu every four weeks. Our bars are lively and account for approximately 30% of our total revenues. We spend a considerable amount for our audio-visual packages and have multiple television walls in each of our restaurants. We derive our revenues from four distinct day parts: lunch, after work, dinner and late night.
TWST: Under what category would your restaurant fall?
Mr. Dreibholz: We consider our menu to be upscale casual, because
of the fact we have over 85 items prepared from scratch on our
menu. Our executive chef, Andre Halston, was formerly with the
Ritz Carlton Hotel Company, and he's brought our menu to a
completely higher level of dining than what we had prior to his
arrival. Although we have some of the long-time favorites on the
menu such as calamari, Italian bruschetta appetizers and chicken
and broccoli penne entr‚e, Andre improved upon those items and
added a number of new and exciting items that have been national
award winners, These include the Shanghai Steamer entr‚e and the
Mongolian Egg Rolls appetizer. He's been with us for about two
and a half years now.
Tickers included in this excerpt: CMPP
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