Gary Friedman
Analyst · Guggenheim Securities
Yes. I think there is going to be more than less, it's not necessarily be able to be everywhere and it will in some ways might be determined on -- and the volume of opportunity we think we have in the market, I mean some of these -- the one's you just saw were actually kind of last minute bolt-ons, right. We were under construction in Toronto, we were under construction in Palm Beach, and they did not have hospitality designed. And so when we saw the success and the reaction to Chicago and we saw the lines around the block in the weekends and we saw the performance of the overall gallery, the impact that we believe hospitality was having on the traffic and then the incremental sales of the gallery, we quickly pivoted and said where could we add hospitality to. So in Toronto, we took kind of the front loads [ph] of the store, the store caresses back on the mall facing side, and we built a courtyard café and we kind of figured out how to integrate it and how to do it. And then, in Palm Beach, the only place we could do it is we said, we put it on the roof and so we delay that opening for several months and had to beef up the steel to be able to put the structure on the roof to handle it. And what's great about both of those to tell you the truth is we now have -- we have that Chicago location which has an interior courtyard café, we have the Toronto location that now has an exterior street front facing courtyard open café under its skylight, and we now have a roof top café and F&B experience, and so we have test of all three. And what's really exciting to us, I mean it's almost kind of be wildering a little bit, I mean we -- Chicago benefited I think because we got this great historic building, we've got this incredible central courtyard that we put a steel-in-glass structure over, we had a great passage way with bolt in ceilings, we created a wine bolt and it's just a great neighborhood and we partnered and Brendan Sodikoff joined as President of RH Hospitality as a very well-known restaurateur in Chicago and we knew we would be benefited by that. And so we quite frankly didn't know exactly what to expect when we went into Toronto and how that would play out, when we went onto the roof in Palm Beach, would anybody come, would anybody know there is a restaurant and wine bolt and breach the bar up there. And quite frankly, if you look at the numbers; the numbers are really comparable to the initial weeks and months in Chicago which was a phenomenal success. So I mean, hats off and really bravo to the team that Brendan has built because he is obsessive, compulsive about quality and execution; I mean he is one of the deepest thinkers I have meet in the hospitality space, not just about -- he doesn't really operate as a chef anymore, so he does the direction obviously for all the menu's and as his team says, he is still a great chef; but he is just such a great operator and team builder. So I mean when I think about the fact that we just kind of opened two restaurants in a very short amount of time in two cities that nobody expected us to have restaurant. I don't know how well -- I don't think that many people knew Brendan in Toronto or Palm Beach as a restaurateur yet we've got packed cafes and wine box and active breadth to bars, and if you go to Yelp [ph] and the team is holding their hands upto me, it's like 5-stars. Like if you go to Yelp [ph] and you look at Palm Beach, like we're -- it's all 5-star ratings, it's unbelievable. So we're just really excited about this opportunity and I think you will see it, we're designing them into more than less but Portland, we did not have this space or capacity to get hospitality into Portland. In Nashville, it is the first built from the ground up version of Chicago; so we designed that to have the central courtyard restaurant, wine box, pantry and it has a lot of the characteristics of Chicago and flows like that. And then New York will be our second rooftop restaurant, we're building an amazing rooftop park, it's like a 12,000 square foot rooftop park with this beautiful glass box in the middle of it with a beautiful skylight on the roof and it's got views of Freedom Tower and downtown New York and I joke around with the team, I say it's going to be the modern day cavern on the green. I really do believe it's going to be like this destination in New York because it's so wonderful where you get to -- in New York eat in the middle of a beautiful park and have views of downtown. And by the way, the great thing about the [indiscernible] district, you don't have a lot of high buildings, so we have all this natural light that hits our building and hits our rooftop, so we think that one is going to be spectacular.