Good Times Restaurants Inc. Reports 2nd Quarter Sales Results And New Ad Agency

Good Times Restaurants Inc. (Nasdaq: GTIM) today announced its eighth consecutive month of same store sales increases with March sales increasing 8.6% from the prior year and that its same store sales for the second quarter of fiscal 2011 increased 5.7%. Year to date for the first six months of the fiscal year same store sales have increased 9.6%.

Commenting on the sales improvement, President & CEO, Boyd Hoback said, “We continue to see results both in an increase in our average check and stable transactions from focusing on our core equity in product quality, including the 2 ^nd quarter promotion of our Fresh Grilled, Honey Cured Bacon products. While we continue to benefit from mild weather this year, it is encouraging that we are achieving sales growth with little to no traditional media support and lower advertising costs. We rolled out Cheese Fries and Loaded Fries in March to leverage our cooked-to-order Fresh Cut Fries and Wild Fries and plan to begin some media support through the spring and summer months with a pipeline of unique product offerings.”

The Company also reported that it has engaged Sukle Advertising & Design in Denver as its agency of record for fiscal 2011 and is working on a refreshed design platform that will come to life in building graphics, packaging, point-of-purchase materials, menu boards and employee uniforms. Hoback added, “We are pleased to be working with Mike Sukle and his team as we refresh and rejuvenate Good Times’ image across all customer touchpoints. Sukle has a reputation for executing big-picture ideas with fresh thinking and innovative designs. We hope to have new menu boards, refreshed building exteriors and new packaging design in place in 2011 to augment a heightened focus on store-level communications and elevating our customers’ experience. Continued compound same store sales growth is our top priority as we work through the uncertain commodity cost environment and continue to explore alternatives for new restaurant growth.”

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