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Inventories (Details) (USD $) In Thousands, unless otherwise specified	Dec. 31, 2013	Jan. 01, 2013
Inventories
Restaurant food and supplies	$ 15,648	$ 13,243
Bakery finished goods and work in progress	14,672	10,070
Bakery raw materials and supplies	5,158	5,523
Total	$ 35,478	$ 28,836

X

- Definition

Aggregated amount of unprocessed food and supplies that will be consumed in restaurants. This amount is net of valuation reserves and adjustments.

+ References

No definition available.

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X

- Definition

The aggregated amount of merchandise or goods held by the entity and readily available for future sale plus items held by the entity which are partially complete or in the process of being readied for future sale. This amount is net of valuation reserves and adjustments.

+ References

Reference 1: http://www.xbrl.org/2003/role/presentationRef

-Publisher SEC

-Name Staff Accounting Bulletin (SAB)

-Number Topic 5

-Section BB



Reference 2: http://www.xbrl.org/2003/role/presentationRef

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- Definition

Amount after valuation and LIFO reserves of inventory expected to be sold, or consumed within one year or operating cycle, if longer.

+ References

Reference 1: http://www.xbrl.org/2003/role/presentationRef

-Publisher FASB

-Name Accounting Standards Codification

-Topic 210

-SubTopic 10

-Section S99

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- Definition

Aggregated amount of unprocessed materials to be used in manufacturing or production process and supplies that will be consumed. This amount is net of valuation reserves and adjustments.

+ References

Reference 1: http://www.xbrl.org/2003/role/presentationRef

-Publisher SEC

-Name Staff Accounting Bulletin (SAB)

-Number Topic 5

-Section BB



Reference 2: http://www.xbrl.org/2003/role/presentationRef

-Publisher FASB

-Name Accounting Standards Codification

-Topic 330

-SubTopic 10

-Section S99

-Paragraph 2

-Subparagraph (SAB TOPIC 5.BB)

-URI http://asc.fasb.org/extlink&oid=27011343&loc=d3e100047-122729



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-Name Regulation S-X (SX)

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-Publisher FASB

-Name Accounting Standards Codification

-Topic 210

-SubTopic 10

-Section S99

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-Subparagraph (SX 210.5-02.6(a)(4),(5))

-URI http://asc.fasb.org/extlink&oid=6877327&loc=d3e13212-122682

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