Gary Friedman
Analyst · Brad Thomas with KeyBanc Capital
Yes, the F&B business is coming roaring back. And look, one of the things we did, we took the opportunity while we were -- everybody was sheltering in place, we reimagined our hospitality business. We redesigned our menus, our pricing structure, our turn times, our service standards. We've got a tremendous leadership team. And we believe we're going to make a huge impact once we can go back to kind of full service, a huge impact in our F&B business, both from a revenue and a margin perspective. So many of the restaurants that like maybe it would have been $5 million or $6 million, we think they'll now be $8 million or $9 million, maybe up $10 million just by the enhancements we've made. We used to have -- our pantries used to be more of a coffee bar. Now it's really a wine bar. And we have 40 wines by the glass. We found out that, hey, you have 82 points of margin on average when you’ve wine by the glass. So that's a really good business to be in, it's way better than coffee. And look, coffee is not a bad business, right? You wouldn't mind being Howard Schultz Starbucks. But we like the wine business. It's a really good business. When you're paying somebody to kind of go carry something to a table, if they're carrying a $4.50 glass -- cup of coffee to a table versus a $24 glass of wine to the table, think about what that looks like on their payroll as a percent of sales. Again, just keep -- everything we're doing, keep thinking moving up the luxury mountain, kind of higher price points, more leverage, more volume, serving actually kind of fewer customers and you make a lot more money. So F&B, we've kind of done the same thing. We've elevated the menu, elevated a lot of things. In fact, yes, most of the menu elevation we're doing right here right now in Marin, and we'll be rolling that out. I think that will be a significant impact. But I think we're in a -- I think we have one of the great hospitality businesses in the world right now. Like our volumes are incredible. Our model looks incredible. Most of our restaurants are packed all the time. And we can't wait until we can get to 100% seating. And I mean, just out of the gate, Dallas looks like it's going to be a $10 million-plus restaurant and with the new wine margin structure, which is really good -- and they're drinking a lot of wine in Dallas. So we feel good about it. Like it's going to be a good part of the model. And when you think about how much traffic it drives to our galleries and what that does and then what that traffic does to offset advertising costs and other things, it's -- it all looks incremental to us.