At STK, the momentum of date nights and social events have more than replaced the business traveler and corporate private events, but that business is expected to return in an incremental fashion for Monday through Wednesday, and possibly Thursday.
“And frankly, the phones are now starting to ring,” Hilario said. “I think as vaccines get out into the public eye, we see almost a direct connection and correlation for group events as vaccination levels go up. So I guess we feel very good about where we stand right now."
“And I think as capacity keeps coming on, I think we'll continue to see us building into what I think are pretty impressive AUVs, in STK is about 260 a week and Kona Grill is in the 100s and starting to pick up,” he continued. “So I feel very good about how the units are executing all these programs that we put in place.”
A growing sales driver for The ONE Group is off-premises, a channel that accounted for 30 percent of sales in Q1, or a 155 percent increase year-over-year. Hilario attributed the success to investments in state-of-the-art technology and execution of operations and marketing initiatives, which enabled curbside pickup and delivery from nine separate partners. Although The ONE Group is in the early stages of delivery, it has found that more than 50 percent of transactions are from new customers.
Another significant lever is the new brunch program. The daypart has helped shoulder high demand on Saturdays and Sundays amid capacity restrictions. Hilario sees much potential in the business, and believes that as more people experience it, STK and Kona Grill will receive more repeat business. The brunch program features food items like the Lobster & Eggs Benedict and beverages like the bottomless mimosas. The ONE Group has found the program to be a natural fit for holidays, as seen by the sales success during Easter and Mother’s Day.
Hilaro said the digital marketing team has been aggressive in terms of creating impressions around the new daypart.
“I see that as a very attractive new layer of business because historically nothing happened really in our STKs between 10 a.m. and 4 o'clock on Saturday and Sunday. So that's a huge amount of captured capacity now that we can turn into revenues,” Hilario said. “ … And by the way, we've done brunch with vibe in mind. So it's not just coming in and getting brunch food, but you will see the DJs in our locations. You'll see a lot more energy and a lot more emphasis in making sure that we have a killer drink program that really complements what I believe to be an amazing food offering for brunch.”
Regarding unit development, an STK restaurant opened in Scottsdale, Arizona, in early January, and is averaging $190,000 in weekly sales. On May 1, STK opened its first airport location in Mexico. In the first full week of sales, the location earned roughly $150,000 despite opening during off-peak season. Three more STK stores and four managed F&B venues are under construction. Between 2021 and 2022, The ONE Group plans to open 13 new stores, including eight STK locations and five F&B venues.
In Q1 total revenues increased 24 percent to $50.5 million. Net income was slightly positive, or $0 net income per share, compared to a net loss of $4.6 million or $0.16 net loss per share. Adjusted EBITDA increased 312 percent to $6.5 million.