FINANCE

Hhgregg swings to loss in Q1, on track to open 24 stores in second quarter

BY Staff Writer

Indianapolis — Electronics and appliances retailer Hhgregg Inc. reported Thursday that it lost $761,000 in the quarter ended June 30, compared with a profit of $2.7 million in the year-ago period. The retailer cited softness in its video business for the weakened performance.

Revenue dipped 1% to $431.5 million, from $436 million a year earlier. Wall Street expected revenue of $488 million. Same-store sales decreased 13.2%.

Hhgregg said that despite the setbacks it is still on track to open 24 stores in its fiscal second quarter, for a total of 31 new store openings in the first half of the year.

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OPERATIONS

J.C. Penney launches voluntary early-retirement program

BY Staff Writer

Plano, Texas — A Wednesday report by the Wall Street Journal said that J.C. Penney Co. has launched a voluntary early-retirement program for certain employees over 55 years old.

The retailer hasn’t revealed how many employees will receive the offers or where they are located. The program includes certain staff members over age 55 who participate in J.C. Penney’s pension plan and have worked for the retailer at least 20 years. The plan is part of efforts “to accelerate initiatives to enhance profitability," a J.C. Penney spokeswoman said. "We’re looking at our organization to make sure we have the right people in the right place."

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HOT CONCEPTS

Wilde & Greene Restaurant and Natural Market, Skokie, Ill.

BY CSA STAFF

Healthy foods take center stage at Wilde & Greene Restaurant and Natural Market, a new retail concept that made its debut at Westfield Old Orchard, Skokie, Ill.

Bright and upbeat, the 30,000 sq. ft. space transforms the notion of the traditional food court combining a restaurant that features 18 gourmet food and beverage stations for dine-in and take-out service with a grocery marketplace that offers organic, sustainable and natural artisan specialty foods, seasonal fresh produce, meats, seafood and other food items.

Diners in the restaurant can choose from an array of gourmet food stations or “kitchens,” with the all-natural food prepared in open view. The restaurant offers seating for 500, with a rooftop patio that can accommodate 150. In addition to breakfast, lunch and dinner service, the facility is open to corporate functions, and other special events.

The grocery features more than 5,000 SKUs.

Wilde & Greene embraces sustainability through the organic food items available in the produce and grocery department, and also in the use of reclaimed barn wood throughout the dining area and reclaimed lumber for the millwork and flooring. LED lighting is used throughout the building to reduce energy consumption and furniture has been re-purposed and applied to the eye-catching dining environment. The overall space was designed by GHA Design and OKW Architects.

Wilde & Greene’s Old Orchard location is the first of several restaurant and organic market concepts to open in North America, with the next location scheduled for the Eaton Centre in Toronto. The concept was developed by Richtree Market Restaurants, Toronto.

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L.Jandayan says:
Mar-07-2013 11:01 am

Healthy foods are attracted
Healthy foods are attracted to those people who have any health problems. But, with a wide range of easy foods which are not healthy, consumers must also consider having healthy food intake in order to have a lot of health problems. - Aflac Assist LLC

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