Question-and-Answer Session
Operator
(Operator Instructions). Your first question comes from the line of Bob Derrington with Morgan Keegan.
Bob Derrington - Morgan Keegan
Yeah. Thank you. Sandy, could you clarify a couple of points for us for a second? The remodel program that you talked about for the concept, I think you mentioned 30 to 50 that you would undertake and test this summer and that you would begin next fiscal year the more aggressive remodel plan. I assume you are talking about the fiscal '08 for the more aggressive rollout of that through the system?
Sandy Beall
Correct. So if the things go -- if things go well with the test, then we would start rolling out the remodels probably by the fall of next fiscal year -- at the end of next summer.
Bob Derrington - Morgan Keegan
Have you had enough time at this point to gauge the performance of those stores that have undergone it at this point, Sandy?
Sandy Beall
No. Not from a sales standpoint. We have done a pre-research, pre-remodel research. We are fielding post-research next week. We all feel pretty good about it. We have about four different groups of people and couple of more designers looking at it to tweak it. And we hope -- we think this or slight modification of this can be very effective. There is a chance we could delay it, that’s why we say next year, but certainly over the next couple of years. But the ones we have, I took the board to the one last night, it's dramatically different look and it's not intimidating. There is no risk of chasing off existing people and definitely appeals to little bit higher income. So --
Mark Young
One other point --
Sandy Beall
We will see, but we would like to get some of the remodeling done next year.
Bob Derrington - Morgan Keegan
Got you. As far you mentioned the opportunity to take a considerable amount of price within the brand assuming you can -- even assuming essentially flat traffic that you could get 3% to 5% comps. That assumes a lot of menu mix and our pricing. Did I understand that correctly?
Sandy Beall
Yes. I think it's mostly mix, Bob. It's products and mix and it's working more on the dinner segment. I think we can -- all of this is like a puzzle. And I think as we continue to evolve more and more over the next five years towards high quality casual dining, I would hope at the end of that time that we have an average check of $13.50 to $15. And I think we do that with great product offerings. We still have on our menu, as you probably know, you can get a $6 burger, you can get a $10 burger. You can get a $9.95 great steak or most popular steak. We are also selling a lot of our prime sirloin, which is fantastic, and you pay $16 for that. So we have -- we have got the choices for people where they make $40,000 or $80,000. In this net our beverage will add, I believe our beverage program is going to add substantial check opportunity also. We found that as we offer the better beverages, the fresher beverages, the more premium wines, people are buying them. Given the right product, they will spend. But it is, you have to be careful on it, but I do believe that’s the road we are on, I think that’s where we’ll end up, had to be careful though.
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