Question-and-Answer Session
Operator
Thank you. (Operator Instructions)
And we'll take our first question from Jeff Omohundro with Wachovia.
Jeff Omohundro - Wachovia
Good morning and congratulations on this announcement.
Craig Miller
Thank you, Jeff.
Jeff Omohundro - Wachovia
I guess first, could you outline a little bit about the infrastructure additions you contemplated in Orlando to support this acquisition?
Tom Pennison
Well, the people that are coming from the Mitchell's organization, Jeff, are primarily the operating and culinary folks. The support additions here at the corporate office will center around normal accounting finance type of human resource type of folks.
We do see some additions coming next year to assimilate approximately a 30% increase in the number of company-operated restaurants. There will also be folks engaged in marketing and facilities. We're also going to be using some of the staff of Cameron Mitchell's restaurants during the interim to support the transition.
Jeff Omohundro - Wachovia
And then one more question on Mitchell's. Perhaps you could review the practices around seafood sourcing menu update frequency and how that all plays into cost of sales management.
Craig Miller
Okay. You know there is no better person to answer that question in Cameron. So Cameron, I am going to let you take that one.
Cameron Mitchell
Good morning. Two things. First on the sourcing issue, I think we continually purchase what we call the top of the trip. We try to buy the finest quality seafood and we source out the select purveyors in the cities we operate. We also direct ship into our restaurants' fish from the Northeast and in the Gulf Coast states also, depending on availability and seasonality.
And then on the menu side, so I would also go back to that the restaurants themselves all have a refrigerated fish kitchen solely dedicated for the preparation and butchering of fresh fish. So the fish itself never really leaves 30%, 40% degree environment from the purveyor to the plate. Secondly, on the menu update itself, we update the menus twice annually, most for seasonality itself and winter and summer depending on where we are at.
Jeff Omohundro - Wachovia
And then just one final question on the Ruth's Chris side. Could you give us an update on the Friday lunch program? Thanks.
Craig Miller
Sure. That program has been in testing in eight restaurants, Jeff. As we move into our seasonal busy period, many stores are going to be serving lunch as has been our history through the holiday season. So we are not adding specifically any additional stores right now to the test.
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