| | Business Summary | | Cooker
Restaurant
Corp.,
at
February
28,
2001,
owned
and
operated
65
full-service
Cooker
restaurants
located
in
Florida,
Georgia,
Indiana,
Kentucky,
Michigan,
North
Carolina,
Ohio,
Tennessee,
Virginia
and
Pennsylvania.
The
menu
includes
appetizers,
soups,
salads,
chicken,
fish,
beef
and
pasta
entrees,
sandwiches,
burgers
and
desserts,
most
of
which
are
created
from
original
recipes
and
prepared
from
scratch
using
fresh
ingredients.
The
menu
at
the
Company's
restaurants
features
51
dishes,
including
appetizers,
soups,
salads,
chicken,
fish,
beef
and
pasta
entrees,
sandwiches,
burgers
and
desserts.
Most
of
the
items
on
the
menu
are
created
from
original
recipes
and
prepared
from
scratch
using
fresh
ingredients.
Lunch
and
dinner
entrees
generally
range
in
price
from
$5.49
to
$16.99. | | More
from
Market Guide: Expanded
Business Description |
| | Financial Summary | | Cooker
Restaurant
Corp.
owns
and
operates
65
full-service
Cooker
restaurants
designed
to
provide
traditional
and
comfortable
dining
experiences.
For
the
26
weeks
ended
7/1/01,
revenues
fell
10%
to
$67.8
million.
Net
loss
totalled
$13.9
million,
up
from
$826
thousand.
Revenues
reflect
a
reduction
in
the
number
of
restaurant
guests
and
comparable
stores.
Higher
loss
reflects
a
$5.9
million
asset
impairment
charge
and
$664
thousand
in
costs
related
to
restructuring
initiatives. | | More
from
Market Guide: Significant
Developments |
| | | | FY1999 Pay | |
| Henry Hillenmeyer, 56
Chairman
and CEO | $328K | Daniel Clay
COO, Exec. VP | -- | Mark Mikosz, 51
VP
and CFO | 236K | Margaret Epperson, 54
Sec.
and Treasurer | -- | | Dollar amounts are as of 1-Jan-2000 and compensation values are for the fiscal year ending on that date; "Pay" is salary, bonuses, etc.. |
| More
from
Market Guide on Officers & Directors:
Expanded
List, Bios,
Compensation,
Options
|
|
![[one-year price graph]](http://chart.yahoo.com/c/0b/c/cgrt.ob.gif)