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Inventories (Details) - USD ($) $ in Thousands	Oct. 03, 2017	Jan. 03, 2017
Inventories
Restaurant food and supplies	$ 17,447	$ 16,555
Bakery finished goods and work in progress	21,064	12,121
Bakery raw materials and supplies	5,684	6,250
Total	$ 44,195	$ 34,926

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.

+ Details

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- References

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- 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 FASB
-Name Accounting Standards Codification
-Topic 330
-SubTopic 10
-Section S99
-Paragraph 2
-Subparagraph (SAB Topic 5.BB)
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-Publisher FASB
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-URI http://asc.fasb.org/extlink&oid=6877327&loc=d3e13212-122682

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

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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
-Paragraph 1
-Subparagraph (SX 210.5-02.6(a))
-URI http://asc.fasb.org/extlink&oid=6877327&loc=d3e13212-122682

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-Publisher FASB
-Name Accounting Standards Codification
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-Section 35
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-Publisher FASB
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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 FASB
-Name Accounting Standards Codification
-Topic 210
-SubTopic 10
-Section S99
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-Subparagraph (SX 210.5-02(6)(a)(4))
-URI http://asc.fasb.org/extlink&oid=6877327&loc=d3e13212-122682

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

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