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This excerpt taken from the RRGB 10-Q filed Nov 7, 2008. Financial Condition. The
Company and the restaurant industry in general, maintain
relatively low levels of accounts receivable and inventories. Vendors grant
trade credit for purchases such as food and supplies. We also continually
invest in our business through the addition of new restaurants and
refurbishment of existing restaurants, which are reflected as long-term assets
and not as part of working capital.
This excerpt taken from the RRGB 10-Q filed Aug 15, 2008. Financial Condition. The Company and the restaurant industry in general, maintain relatively low levels of accounts
receivable and inventories. Vendors grant trade credit for purchases such as food
and supplies. We also continually invest in our business through the addition of
new restaurants and refurbishment of existing restaurants, which are reflected as
long-term assets and not as part of working capital.
This excerpt taken from the RRGB 10-Q filed May 27, 2008. Financial Condition. The
Company and the restaurant industry in general, maintain relatively low levels
of accounts receivable and inventories. Vendors grant trade credit for
purchases such as food and supplies. We also continually invest in our business
through the addition of new restaurants and refurbishment of existing
restaurants, which are reflected as long-term assets and not as part of working
capital.
This excerpt taken from the RRGB 10-Q filed Nov 9, 2007. Financial Condition. The
Company and the restaurant industry in general, maintain relatively low levels
of accounts receivable and inventories. Vendors grant trade credit for
purchases such as food and supplies. We also continually invest in our business
through the addition of new restaurants and refurbishment of existing
restaurants, which are reflected as long-term assets and not as part of working
capital.
This excerpt taken from the RRGB 10-Q filed Aug 17, 2007. Financial Condition. The
Company and the restaurant industry in general, maintain relatively low levels
of accounts receivable and inventories. Vendors grant trade credit for
purchases such as food and supplies. We also continually invest in our business
through the addition of new restaurants and refurbishment of existing
restaurants, which are reflected as long-term assets and not as part of working
capital.
This excerpt taken from the RRGB 8-K filed Jun 21, 2007. Section 3.1 Financial Condition.(a) The audited consolidated financial statements of the Parent and its Subsidiaries for the fiscal quarter ending December 31, 2006: 54 (A) were prepared in accordance with GAAP (to the extent applicable) consistently applied throughout the period covered thereby, except as otherwise expressly noted therein; (B) fairly present the financial condition of the Parent and its Subsidiaries as of the date or dates thereof (subject to normal year-end adjustments) and results of operations for the period covered thereby; and (C) show all Indebtedness and other liabilities in excess of $500,000 in aggregate principal amount, direct or contingent, of the Parent and its Subsidiaries as of the date thereof, including liabilities for taxes, commitments and other contingent obligations. (b) The written projections of the Parent and its Subsidiaries through fiscal year 2012 provided to the Administrative Agent on or before the Closing Date have been prepared in good faith based upon reasonable assumptions. This excerpt taken from the RRGB 10-Q filed Jun 1, 2007. Financial Condition. The
Company and the restaurant industry in general, maintain relatively low levels
of accounts receivable and inventories. Vendors grant trade credit for
purchases such as food and supplies. We also continually invest in our business
through the addition of new restaurants and refurbishment of existing
restaurants, which are reflected as long-term assets and not as part of working
capital.
This excerpt taken from the RRGB 10-K filed Feb 28, 2007. Financial
Condition. The
Company and the restaurant industry in general maintain relatively low levels
of accounts receivable and inventories, and vendors generally grant trade
credit for purchases, such as food and supplies. We also continually invest in
our business through the addition of new restaurants and refurbishment of
existing restaurants, which are reflected as long-term assets and not as part
of working capital.
This excerpt taken from the RRGB 10-Q filed Nov 3, 2006. Financial Condition. The
Company and the restaurant industry in general, maintain relatively low levels
of accounts receivable and inventories. Vendors grant trade credit for
purchases such as food and supplies. We also continually invest in our business
through the addition of new restaurants and refurbishment of existing
restaurants, which are reflected as long-term assets and not as part of working
capital.
20
This excerpt taken from the RRGB 10-Q filed Aug 11, 2006. Financial Condition. The
Company and the restaurant industry in general, maintain relatively low levels
of accounts receivable and inventories.
Vendors grant trade credit for purchases such as food and supplies. We
also continually invest in our business through the addition of new restaurants
and refurbishment of existing restaurants, which are reflected as long-term
assets and not as part of working capital.
This excerpt taken from the RRGB 10-Q filed May 19, 2006. Financial Condition. The Company and the restaurant industry
in general, maintain relatively low levels of accounts receivable and
inventories and vendors grant trade credit for purchases such as food and
supplies. We also continually invest in our business through the addition of
new restaurants and refurbishment of existing restaurants, which are reflected
as long-term assets and not as part of working capital.
This excerpt taken from the RRGB 10-K filed Feb 23, 2006. Financial
Condition. The
Company and the restaurant industry in general, maintain relatively low levels
of accounts receivable and inventories and vendors grant trade credit for
purchases such as food and supplies. We also continually invest in our business
through the addition of new restaurants and refurbishment of existing
restaurants, which are reflected as long-term assets and not as part of working
capital.
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