Chuck E. Cheese (CEC) is making another attempt at the public market. The first public attempt was in 1989, when it was still called “Showbiz Pizza Time.” Revenue development started to stagnate and after that decrease in 2008, and by 2014, the organization said that it was looking for vital options. Apollo got it out that January in an all-money bargain worth $1.3 billion, including obligation.

Under Apollo’s proprietorship, CEC has developed its operations to incorporate 598 Chuck E. Cheddar stores and 144 Peter Piper Pizza stores in 47 states and 12 nations or regions, up from 577 areas in 2014. A developing store tally isn’t the main change that has happened under Apollo: Chuck E. Cheddar as of late patched up its menu and included complimentary wireless internet trying to charm the more than 18 set.

CEO of CEC, Thomas Leverton said in a meeting, “Your average kid who comes to Chuck E. wants to come 11 times a year; they come three times a year. The difference between that and the 11 times a year they want to come is the mom and dad veto. We’ve spent a lot of time working on mom and dad and that veto.”

These endeavors have given a direct lift to deals: in spite of its status as a secretly held organization, CEC has kept on posting quarterly income comes about, and in the arrangement of results discharged in November, CEC revealed $228.1 million in income and a 3.5% expansion in same-store deals. Because of store working expenses, be that as it may, the organization said it recorded a $2.4 million net misfortune for the quarter.

On the off chance that CEC chooses to open up to the world this year, it would set itself up for financial specialist investigation in the midst of an officially difficult environment for eatery administrators. In 2016, decelerating and declining same-store deals brought expectations of an eatery subsidence, and the late ICR Conference in Orlando, Florida, a yearly assembling of a portion of the top names in sustenance and retail, had a not as much as celebratory tone to it as financial specialists, examiners and eatery officials thought about how buyer patterns and rising work expenses are influencing diners’ main concerns.