AUSTIN, Texas, April 23, 2013 (GLOBE NEWSWIRE) -- Chuy's Holdings, Inc. (Nasdaq:CHUY) today announced that it will host a conference call to discuss first quarter 2013 financial results on Monday, May 6, 2013 at 5:00 PM Eastern Time. A press release with the first quarter 2013 financial results will be issued that same day after the market close. Hosting the call will be Steve Hislop, President and Chief Executive Officer, and Jon Howie, Chief Financial Officer.
The conference call can be accessed live over the phone by dialing 800-347-6109 or for international callers by dialing 913-312-0406. A replay will be available after the call and can be accessed by dialing 877-870-5176 or for international callers by dialing 858-384-5517; the passcode is 7553275. The replay will be available until Monday, May 13, 2013. The conference call will also be webcast live from the Company's corporate website at Chuys.com under the investors section. An archive of the webcast will be available through the corporate website shortly after the call has concluded.
Investor Conference Presentation
On Wednesday, May 8, 2013, the Company will present at the Baird 2013 Growth Stock Conference at the Four Seasons Hotel in Chicago, IL. The presentation will begin at 10:45 AM Eastern Time and will be webcast live and archived on Chuy's website. To access the webcast and a copy of the presentation used during the conference, please visit our corporate website at Chuys.com under the investors section. The presentation will be available after the market closes on May 6th, 2013.
Founded in Austin, Texas in 1982, Chuy's owns and operates 42 full-service restaurants across nine states serving a distinct menu of authentic, made from scratch Tex Mex inspired dishes. Chuy's highly flavorful and freshly prepared fare is served in a fun, eclectic and irreverent atmosphere, while each location offers a unique, "unchained" look and feel, as expressed by the concept's motto "If you've seen one Chuy's, you've seen one Chuy's!"
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Source: Chuy's Holdings, Inc.
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