Brinker International (EAT) Corporate presentation summary

FY26 financial progress

• FY26 revenue was $5.81B, adjusted EBITDA $847M and adjusted EPS $10.74; restaurant operating margin was 17.8%.

• Since FY23, revenue increased 41%, Chili's AUV rose 50% to $5.0M, restaurant operating margin expanded 660 bps to 17.8%, and adjusted EPS increased from $2.83 to $10.74.

• FY26 free cash flow reached $558M, while lease-adjusted leverage declined to 1.4x from 3.7x in FY23.

• FY26 adjusted EBITDA was $847.2M versus $345.6M in FY23; adjusted EPS was $10.74 versus $2.83.

Chili's growth engine

• The strategy centers on a relevant, easy and distinct brand, everyday value, menu innovation, improved guest experience and throughput, plus remodels and new units.

• Chili's reported same-store sales growth above casual dining in FY23–FY26; the FY26 gap was 640 bps, and cumulative same-store sales growth through FY26 reached 71% over five years.

• Advertising awareness grew 40% since F23, with 8 points of runway to the category leader; the menu and marketing model is intended to extend reach and attract more guests.

• Triple Dipper sales increased from $224M in F23 to $864M in F26 and reached 16% of total sales; 40% of menu items remain to be refreshed.

• The plan cites 300+ potential trade areas, unit growth of 2–3% annually by 2029, and a ramp to 30 openings per year by F29; new units are expected to add 2–3% to brand sales growth annually.

Operating model and guest experience

• The operating reset reduced menu items by 29%, invested $180M in labor and $110M in restaurant atmosphere, and shifted focus from ancillary ventures to Chili's core business.

• Brand perception improved from F23 to F26: overall experience rank moved from 6th to 2nd, value from 2nd to 1st, and taste and flavor from 5th to 2nd.

• Throughput initiatives target faster seating and ordering, improved kitchen execution, quicker ticket times and a better to-go experience, supported by technology and team development.

• Remodels are planned to reach about 10% of the fleet annually by F28; 16 restaurants had been reimaged, with average spend of about $600K and expected sales lift of 3–5%.