Portillo's to close 5-9 restaurants outside Chicago

Portillo's plans to shutter 5-9 underperforming restaurants outside Chicago to strengthen fundamentals.

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Portillo's to close 5-9 restaurants outside Chicago

Portillo's plans to shutter 5-9 underperforming restaurants outside Chicago to strengthen fundamentals.

In brief

Portillo's plans to shutter 5-9 underperforming restaurants outside Chicago to strengthen fundamentals. Portillo's will close 5-9 restaurants outside Chicago to improve performance after reporting 1.4% same-store sales growth. Originally reported by Nation's Restaurant News.

Portillo's closure plan

Portillo's

Portillo's plans to close a mid- to high-single digit number of underperforming restaurants outside Chicago.

Q3 sales performance

Portillo's reported a 1.4% same-store sales increase for Q3 with a 2.1% rise in average check and 0.7% drop in transactions.

Updated financial guidance

Portillo's upgraded its annual EBITDA guidance to $98 million to $101 million from $92 million to $96 million.

CEO's statement

CEO Brett Patterson said Portillo's does not deliver the returns investors expected and must confront hard reality.

Strategic focus

Portillo's will close underperforming locations and take a more disciplined approach to growth outside Chicago.

Brand positioning issue

Patterson said Portillo's branded restaurants outside Chicago lacked clear identity and what they serve.

New strategy elements

Portillo's will train field managers, improve order accuracy, and modernize digital channels for Millennials.

New executive chef

Portillo's hired former Guzman y Gomez chef Chris Hansen to prioritize menu quality and innovation.

Recent restaurant openings

Portillo's opened seven Texas restaurants this year with one more scheduled in Chicago.

Future growth targets

Portillo's aims for 20% cash-on-cash returns by 2028 and 2-3% annual same-store sales growth.

In short

Portillo's will close 5-9 restaurants outside Chicago to improve performance after reporting 1.4% same-store sales growth.

Read the original on Nation's Restaurant News

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