Good day, ladies and gentlemen, and welcome to the Brinker International Q1 Fiscal 2023 earnings conference call. At this time, all participants have been placed on listen-only mode. The floor will be opened for questions and comments following the presentation. It is now my pleasure to turn the floor over to your host, Mika Ware. Ma'am, the floor is yours.
Thank you, Paul, and good morning, everyone, and thank you for participating on today's call. With me are Kevin Hochman, our Chief Executive Officer and President, and Joe Taylor, our Chief Financial Officer. Results for the quarter were released earlier this morning and are available on our website at brinker.com. As is our practice, Kevin and Joe will first make prepared comments related to our strategic initiatives and operating performance. Then we will open the call for your questions. Before beginning our comments, I would like to remind everyone of our safe harbor regarding forward-looking statements. During our call, management may discuss certain items which are not based entirely on historical facts. Any such items should be considered forward-looking statements with the meaning of the Private Securities Litigation Reform Act of 1995.
All such statements are subject to risk and uncertainties, which could cause actual results to differ from those anticipated. Such risk and uncertainties include factors more completely described in this morning's press release in the company's filings with the SEC. Of course, on the call, we may refer to certain non-GAAP financial measures that management uses in its review of the business and believes will provide insight into the company's ongoing operations. With that said, I will turn the call over to Kevin.
Thanks, Mika, and good morning, everyone. I'm now five months into this role, and I'm encouraged by our quick progress to grow top-line sales and to simplify operations. While we still have work to do, and there's some uncertainty in the macro environment to navigate, the business is moving in the right direction, and we're putting the initiatives in place that we expect will grow the business and improve our four-wall economics over time. This morning, I'd like to share the results of the changes we talked about in August to create near-term momentum and the progress that we've made in defining Chili's North Star in the longer-term strategy. The last time we talked, I had chartered two teams, one focused on driving sustainable and profitable sales layers, and the other one taking unnecessary cost and complexity out of the business to reinvest in more impactful areas.
Our team in charge of growth implemented an initiative we called Raise the Bar, comprised of new drink offerings, delicious new food like Loaded Curly Fries and the Chili's Philly, a robust happy hour platform, and marketing that positions Chili's as the bar destination during football season. Our field restaurant teams are excited by the new offerings, and we're seeing more energy at the bar, as well as improvements to sales and mix. We plan to build upon that momentum to drive profitable traffic through additional sports-driven group viewing occasions like March Madness and the NBA playoffs, which will also include new food and drink offerings. Our simplification team led efforts to streamline operations, finding ways to quickly reduce complexity and focus on growing the core Chili's business.
They made good progress collaborating with operators to take things out of the system that didn't add to the guest experience and to make our team's jobs easier so we can spend more time and more energy on the things that will really improve the business. We quickly learned that simplification has to be an ongoing priority for us, so we will regularly partner with operators to implement more ways to make it easier to run restaurants. We expect over time, these efforts will show up on the P&L through lower waste, improved labor productivity, better margins, and increased retention. We also implemented a new pricing strategy to help expand restaurant margins and grow profits by providing a value price point for cash-strapped guests who need it, moving away from frequent deep discounting, reducing the amount of mix on deal, and increasing trade-up opportunities to drive check.
Last week, we launched a new menu with 470 basis points of price, including a reconfigured value platform. We protected $10.99 as the entry price point for our 3 for Me value menu, but we right-sized the number of offerings to reduce the overall mix in the value platform. We also introduced more premium price points at $13.99 and $15.99 for those value-focused guests who want a little something more, like steak or shrimp. As a result of these 3 for Me menu changes, we are seeing more trade up off the value menu, and we're selling more full revenue entrees off the à la carte menu. We're also well underway to right-sizing our investments in My Chili's Rewards promotional offers.
That change, in addition to decreasing our value menu mix, has reduced the percentage of checks on deal from the high thirties to the low thirties. As expected, we did see traffic slip a little bit with the initial reduction of discounts, which we're closely monitoring, and we're also seeing favorable mix and profitable growth as a result of these changes. We expect these growth simplification and pricing initiatives will allow us to invest back into restarting our marketing voice sometime in Q3. In the new calendar year, we know that cash-strapped customers will be seeking great deals without sacrificing quality, and we're making plans to create broader awareness of our unbeatable Chili's value. Now we'll talk a little bit about our long-term strategy. Since our last call, we completed the work on the Chili's North Star and longer-term strategy.
We are now in process of aggressively putting plans in place that we believe will strengthen Chili's position in casual dining, deliver value to our guests, and deliver value to our shareholders over time. We started by defining the four strategic pillars that we believe are fundamental to growing market share now and sustainably over time. Each pillar will have a senior executive owner, action plans, and KPIs that we will measure and track performance against. Our first pillar is team members, which is all about making the job easier, more fun, and more rewarding for our operators and our hourlies. The three areas we prioritize here are stabilizing turnover, ensuring that we're fully staffed, and reducing complexity to make it easier to run our restaurants. While we've seen both manager and hourly turnover start to improve, we still have more work to do to return to pre-pandemic levels.
To accelerate our progress, we restructured to bring critical people functions closer to our operations, and I'm pleased to share that Aaron White, who was most recently our co-COO, has taken on the role of Chief People Officer. During her 21-year Chili's career, Aaron has held leadership roles in human resources and operations, and I'm confident that she will add huge value in this role and help us tackle our turnover challenge. The second pillar is food and drink, which defines the core categories that we wanna win on. We will double down on four segments that we're already known for, which also happen to be huge opportunity and growing segments of what Americans eat. Burgers, fajitas, Chicken Crispers and margaritas.
We believe that making sure that we have the best possible offerings in each of these categories, we will improve the guest experience and increase traffic and our pricing power over time. To enable our restaurant teams to focus on those core segments, we'll continue to remove SKUs and operational complexity from the categories we're over-invested in, like salads and sandwiches. Of course, we'll protect our other famous recipes which are customer favorites like Baby Back Ribs, Skillet Queso, and our Southwestern Eggrolls. An example of how this plays out to grow the business, we're working on relaunching our Chicken Crispers platform in the back half of the year. Boneless fried chicken is a huge segment, and we see tremendous upside. Our insights tell us customers want a variety of dipping sauces, the best possible fries, and the ability to get larger piece counts of chicken tenders.
We already have a terrific chicken tender product, and by expanding the flavor profiles using It's Just Wings sauces that are already in the restaurants, upgrading our fries, reengineering on the merchandising to provide trade-up opportunities, we think we can explode that segment of the business. This is what we mean by more focus on large strategic growing segments of our menu. Our next pillar is hospitality. This is all about making sure we deliver a great experience for both our dine-in guests and our off-premise guests. On the dining side, which represents two-thirds of our business, we're working to redefine the labor model that makes servers' jobs easier so they can spend more time connecting with our guests.
They've told us that serving the guest is why they chose to work in the hospitality business, and we need to allow them more time and more focus on making our guests feel special. We're serious about improving hospitality, and we will make some needed investments in this critical part of the business. From an off-premise standpoint, it is now over $1 billion of business for us today, which tells us our guests see Chili's as a home meal replacement. We've structured our organization to be more deliberate about improving the off-premise experience end to end, removing friction for both guests and team members, and optimizing food quality for takeout and delivery. We believe this focus will accelerate the growth of this important part of our business. The fourth and final pillar is atmosphere. There's two legs to this pillar.
The first is providing a better atmosphere for our heart-of-house kitchen team members by ensuring the restaurant facilities and equipment are well-maintained and fully operational. Like many others, we deferred some maintenance items during COVID, which we know is impacting the experience for team members and guests, so we're working to accelerate getting restaurant maintenance and equipment back on track to pre-pandemic levels. The second leg of atmosphere is the guest-facing experience in our dining rooms and bars. We're committed to making the Chili's atmosphere more fun and vibrant for our guests as they return back to our restaurant dining rooms. Last week, we finished cascading the North Star and strategic pillars throughout operations and across the restaurant support center, refining it based on their input. The response has been incredibly positive.
Our operators are already feeling the impact of the short-term changes we've made to make it easier to run their restaurants and grow the overall business. We just completed our annual employee feedback survey, both at the restaurant support center here and out in the field. Engagement intent to stay saw very significant lifts, driven by implementing team members' recommendations to simplify operations and also giving them more of a voice in our business outcomes. While this is a multi-year strategy for the Chili's brand with investments designed to improve four-wall economics over time, we also have plans in place to improve the guest experience to mitigate the negative traffic headwinds in this fiscal year.
We're focused on strengthening our voice in the marketplace, building incremental sales platforms around core equities, and improving the team member experience, which we believe will strengthen our ability to move through a tough macro environment. We're planning an investor day later this fiscal year so our senior leadership and I can share more details around our longer term strategy. We look forward to seeing you all, and we'll announce the date soon. Now, I'll hand the call over to Joe to walk you through the numbers. Go ahead, Joe.
Hey, thanks, Kevin, and good morning to everyone on the call. For the Q1 of fiscal year 2023, Brinker International reported total revenues of $955 million, a restaurant operating margin of 6%, and an adjusted loss of $0.57 per share. These results lived up to the expectations we discussed on our previous analyst call. Top line company sales performed well, supported by positive comp sales for the quarter and the addition of restaurants acquired and opened since the Q1 of last year. Despite the tough inflationary environment, our operators delivered restaurant margins slightly better than we planned. At the brand level, Chili's posted a comp store sales increase of 3.8%, driven by price of 7.4% and mixed gains of 3%.
An important part of the comp makeup this quarter was our concerted effort to move away from higher levels of discounting, particularly through our loyalty program and bar offerings. This did contribute to the brand's negative traffic of 6.6% for the quarter, but also supported positive mix and lower comp expenses related to the offers. In addition, we believe some guests are reacting to the tougher economic environment with fewer restaurant visits. While our year-over-year price is higher than we have typically carried, we continue to feel good about our ability to price at this level as we move through the next couple of quarters.
Inclusive of our recent menu introduction that Kevin referenced, our Q2 price will be close to 10%, and we anticipate full year menu pricing of approximately 8%-9%, which enables us to narrow the pricing gap relative to the industry. Chili's continues to offer good value opportunities for those guests who might otherwise shy away, and even with our more aggressive pricing, we remain favorably positioned to our sector. Maggiano's reported a very strong quarter, with positive sales of 18.2%, driven by favorable traffic of 9.3% and increased price of 5.8%, along with improved mix. The brand recorded positive traffic in all major revenue channels, including dine-in, banquet and off-premise. Overall, their Q1 business performance exceeded pre-pandemic results. Their dining rooms have recovered and their strong off-premise performance has remained in place.
The last piece of the recovery is banquets, which will play out over the course of the next two months. Events held this past quarter exceeded expectations, and the banquet pipeline for the upcoming holiday season looks promising. Moving on to restaurant margins. First, as indicated in this morning's press release, we are reclassifying certain revenues into company sales from the franchise and other revenue category as they relate more directly to restaurant-level performance. We believe this more accurately reflects our restaurant-level performance and provides a more relevant comparison to our peer group. The Q1 restaurant operating margin benefited about 70 basis points due to this reclassification. As expected for the quarter, we experienced commodity inflation of approximately 24%, with significant year-over-year cost increases from chicken and beef driving the inflation.
The 3.5% increase in food and beverage cost was the primary impact to the overall loss for the quarter. However, we are now seeing most of our main commodity markets, particularly chicken, move to lower cost levels, supporting our expectations of a much improved cost environment as we move further into the fiscal year. On the labor front, wage rate increases have moderated, although they remain in the mid-single digits for the Q1. Our hourly staffing levels continue to improve, and we are starting to make necessary progress in lowering overtime and training costs. In addition, our operations leadership is starting to make progress with turnover, which should result in better team member and guest experiences over time.
While restaurant expense did benefit from top line growth when compared to last year's Q1, a significant year-over-year inflation led to 1.7% year-over-year increase, primarily driven by increases in delivery fees, utility costs, and higher restaurant repair and maintenance. Looking ahead, we anticipate growing company sales and expanding restaurant margins as we progress through the rest of the year. In terms of development, we are moving into a period where we will consistently open new restaurants, with five scheduled for the Q2 and 18, including one relocation, for the fiscal year. We just opened our newest location in Athens, Texas, a great mid-sized community east of Dallas, where we clearly received a warm welcome. The opening was very successful, generating nearly $100,000 in sales during its first week.
This demonstrates the power of the Chili's brand and the potential to develop locations in a variety of markets. At the same time, we continue to evaluate our fleet at the lower end of the performance spectrum, mostly due to aging locations, and we anticipate closing 8-12 restaurants this fiscal year. Now, with the tough Q1 behind us, we're moving forward through the rest of the fiscal year with a good line of sight to an improving operating performance. With this in mind, we are reiterating our full year guidance provided on our last earnings call. As Kevin detailed in his comments, we are quickly moving forward to improve the Chili's brand in a focused and sustainable manner. Maggiano's is now back in full force and primed for a celebratory holiday season. Importantly, the worst of the inflationary headwinds, we believe, are now behind us.
Granted, there are likely some uncertain economic times to maneuver, but as we strengthen the capabilities of our operations and create a more relevant, easier to operate and distinctive experience for our guests, we will create the opportunity to be successful in whatever conditions prevail. We enter the rest of our fiscal year optimistic for the growth and improvement ahead. With our comments now complete, let me turn the call back to Paul and to moderate questions at about the top of the hour.
Thank you. Ladies and gentlemen, the floor is now open for questions. If you have any questions or comments, please press star one on your phone at this time. We ask that while posing your question, you please pick up your handset if listening on speakerphone to provide optimum sound quality. Please hold while we poll for questions. The first question is coming from Jeff Farmer from Gordon Haskett. Jeff, your line is live.
Great, good morning. I think you guys said commodity inflation was 24% in the quarter. Could you share your expectation for commodity inflation for the balance of the year or for the full year, rather?
Yeah, Jeff, it's Joe. Good morning. Let me give you a little insight there. We think, one, it's gonna be coming down. I would expect to see something kind of in the mid-teens range as you think about the current quarter and then mitigating further into the back half down into the mid- to upper mid-single digits. I think will be those ranges you would expect to see.
Okay. Just one unrelated question. It sounds like you were able to decrease the number of orders or checks on discount from, I think it was 37% last quarter to a low 30% level this quarter. Where would you guys like to see that number get to, meaning percent of orders on discount? And if you were to get to that level, what type of check benefit would that provide for you guys?
Yeah. You know, I can't give you specifics on that. I can tell you it's less than where we are today. We're excited that we got it from the high 30s to the low 30s, and we think it should be sub-30, but we don't have an exact number. Of course, as you know, if traffic trends were to continue the way they are, we feel you know we feel good about where we're headed. Obviously, if the economy gets tougher, you know, we might have to be a little bit more aggressive and maybe pull back a little bit on continuing to do this. Right now, you know, based on everything that we're seeing, we're gonna continue to manage that number down, and hopefully we'll get below 30s the next time we talk.
We just gotta make sure that we monitor the economic environment, make sure we don't get ahead of our skis on anything that we think the customer needs.
All right. Thanks.
I think, and Jeff, I think another piece of that is, as we start to evaluate how we think about offers, there's opportunity there, too, where in the past, most offers were going out as a free something or, you know, fill in the blank after that. There's probably opportunities to restructure that program where there's, in essence, it's an offer, but maybe it's, you know, has a price point attached with it, too. Rather than a freebie, it's for $1, $2, something of that nature. It can still be an offer from a number check, but it can be a more profitable offer relative to where we were.
All right. Thank you.
Thank you. The next question is coming from Alexander Slagle from Jefferies. Alex, your line is live.
Hey. Great. Thanks. Good morning. Seemed like the sales momentum both at Chili's and Maggiano's seemed to accelerate a bit quicker than expected. Just curious to the degree this surprised you and how much of this momentum is sustainable, just maybe thinking about how you layer these near-term drivers with some of the longer term drivers down the road.
Yeah, Alex, we are pleased with that directional acceleration. We saw it accelerate as we moved through the quarter. October is maintaining that pace coming out of the quarter, so we're pleased with that. We're seeing it being driven by some of the initiatives. We spoke about the bar, which is obviously not just an impact within the bar, it impacts the entire restaurant. We're seeing receptivity to the pricing changes that we have made and some nice mix ramifications of the way we've kind of started to reconfigure the menu and focus on some of those core equities.
I think it is sustainable, and it's something that we would expect to continue as we kind of move further into the fiscal year.
A question on the other restaurant expense line, the utilities and repair and maintenance, which I guess you called out maybe as a focus going forward and delivery fees. How much of this elevated cost is out of your control or in control? Just trying to figure out how much continues through the 2Q and into the back half.
Yeah, I think it's a great question. I think there's a little bit of both. If when you think of delivery fees, some of that, well, a lot of that was driven by actions we took to expand those delivery aggregators and grow some of the virtual brand offerings when I'm looking at that year-over-year comparison. And you're also getting some, again, similar to what you saw on food and beverage, some larger year-over-year comparisons that I don't think will continue at the same year-over-year comparisons as we move. I think, particularly when I think about utilities and some of those bigger expenses within restaurant expenses, I think you'll start to see gravitation more to the level year-over-year on a comparative basis.
I don't think it'll have quite the same level of drag on a percentage basis as we go farther into the fiscal year.
Okay. Got that. Thank you.
Thank you. The next question is coming from John Ivankoe from JP Morgan. John, your line is live.
Hi. Thank you. You know, Kevin, I was curious, the more time that you've, you know, spent with the brand and, you know, obviously a very heavy company operated structure and even some of the menu changes, you know, that you're talking about, you know, seem to be national in scale. You know, I was wondering if you're kind of seeing, you know, an opportunity to maybe start to localize your business a little bit more or regionalize your business a little bit more. I mean, we just have, you know, so much, you know, such a disparity of, you know, kind of consumers and behaviors and, you know, competition, what have you, that exists on a local market.
I was wondering if there's any pockets or opportunities, you know, that you see that, you know, the way to actually optimize and get scale from this business might actually not be taking a completely national approach, but maybe expressing it, you know, more locally or regionally?
Yeah. You know, I have experience in national chains and, you know, I'll share kind of two things I think that in your question. I think you're probably speaking more about the menu, which we'll get to in a second. I mean, the first place I think that we have to be really sharp about understanding regional differences is in pricing tiers.
You know, whether you're in a high-cost market or, you know, depending on the level of casual dining, you know, activity, I think we have to be really sharp about understanding, you know, where can we take price and where do we have to be as competitive as we possibly need to be, in order to, you know, operate in those markets. From a pricing standpoint, we tend to look at things more regionally and be more customized on how we go to market, whether it's with bar specials or food specials or, where the everyday menu pricing is in tiering. As far as like in terms of food and/or, you know, regional differences, you know, it is a discussion that we're having internally here.
I would tell you, I think there might be room for a little bit of a regionality, but for the most part, you know, what I've seen in my time in working on national brands is we need to be focused on big things that will make big impacts to the business. Typically, those are things that can be expanded in all, you know, 1,000+ restaurants and have the scale of our buying power behind it, as well as if we get back on, you know, to out-of-restaurant advertising, it makes way more sense to be national, from a cost standpoint, both in terms of producing the advertising as well as getting, you know, the best possible rates. I wouldn't anticipate seeing, you know, very much regionality in terms of our menu.
There might be a little bit of customization that we do, like on, you know, regional craft brews and some things that we hear from the operators. I don't anticipate that being a major part of any kind of strategy that we do going forward.
Okay. Thank you for that. There was a soft allusion, and I'll be more specific in this case, you know, in terms of the ownership. I mean, I'm sure you probably know many very talented franchisees from your previous organization that probably would actually do very well franchising Chili's if that opportunity came to them. You know, and especially as, you know, obviously there's a disparity of performance across markets, and you probably have some stores that could be run by a franchisee, and would be dilutive or maybe, excuse me, not dilutive or perhaps even accretive, you know, to operating income dollars.
There could be maybe a portfolio management, you know, type of an exercise to go through, you know, with less company store ownership, increased franchise ownership, and that would allow the franchisee to be very connected to the local markets, as I was alluding to earlier. Does that? Is that entering into your thought process? I mean, could we see a very different company to franchise type of ownership composition over the next three or five years? I mean, do you think that makes sense based on what your previous experience has been in terms of the success that that drove across the organization? Thanks.
Yeah. Well, I appreciate the question. You know, honestly, we haven't given much thought to that, since we've been working on our long-term strategy. What we've been focusing on is what are the long-term things that we need to address in order to have sustainable, profitable growth over time. The, you know, the four pillars that I talked about on the prepared remarks, food, hospitality, atmosphere, and team member experience, that's really what we're focused on right now. We really just have not even remotely talked about ownership and franchise models because we're really focused on the things that are going to win with the guest and, you know, help us, you know, grow faster and do it more sustainably.
Yeah. John, I would also echo that corporate ownership and community connectivity are not mutually exclusive ideas. In fact, when we talked on the last call, I think we highlighted a lot of focus we're giving to making sure that our restaurants in a community, and they are very much part of local communities, increase that connectivity, give back nights and things of that nature. You know, engagement and connectivity to the local community that our restaurants are in is an important piece of the dialogue as we kind of move forward.
I got that. Thank you.
Thank you. The next question is coming from Brian Vaccaro from Raymond James. Brian, your line is live.
Good morning, and thanks for taking my questions. Sorry, I joined a few minutes late. If you've commented on this, forgive me for that. I wanted to ask about the performance of the 3 for Me platform, since you made some changes to the program. Can you just give us a sense of how that's mixing in terms of sales or transactions, and to what degree the profitability of the platform has improved versus prior versions?
Yeah. I'll walk you through, Brian, the changes that we made, and then if Joe wants to chime in with any more specifics, he's welcome to. We dropped a new menu on 10/25 that had kind of a restructured 3 for Me platform. We reduced the mix, the menu mix, of that platform. We reduced from 12 offers to nine, and we also went from 4 price tiers to 3 price tiers. The intent of that was to drive more trade up within 3 for Me, as well as higher guest check, both for 3 for Me customers, as well as customers that then would trade out of 3 for Me and go back to the à la carte menu.
As I said on my prepared remarks, we were in the high 30s in terms of discounted tickets. We're now in the low 30s, so we've seen, you know, a meaningful impact. We've seen significant PPA or average check increases for those that buy 3 for Me. We've also seen the reduction of mix in 3 for Me as some have moved out back to the à la carte to find the items they have removed from the 3 for Me. The other changes that we made, even on the tiers above $10.99, several of those items were priced as a bundled offer below the à la carte price, which obviously would push the customer to buy the bundled price because it's less. We've corrected that with this menu update.
All of those items that are on the bundled 3 for Me menu are now higher priced. Still an incredible discount for the customer, but higher priced than the à la carte items. We added some options to the higher tiers of 3 for Me to drive trade-ups. At our $15.99 tier that now has Cajun Shrimp Pasta and 2 steak offerings, a 6-ounce sirloin and a Carne Asada. Not all value customers just want the basic. They wanna be able to trade up, and we've seen some success behind that too. The last thing is, we took some of our classic favorites out of 3 for Me. The Cajun Chicken Pasta, the Chicken Fajitas, and the Margarita Grilled Chicken, those are destination items for Chili's.
we repositioned them back on the à la carte menu, and that has also helped us get out of some of those discounted checks. We've seen quite a few changes to those. One, in terms of the overall number of 3 for Me, the overall mix of 3 for Me, the PPA that we're getting out of 3 for Me customers, and then obviously that mix that goes to à la carte is helping with PPA for the overall box too.
With increased profitability too. The structure of the program also reduces the cost dynamics of the platform itself too. Not only are you getting the favorable lift and the favorable PPA, it's coming against a lower cost perspective on the platform too. Yeah, we're one week into it. You know, obviously, pretty excited about what we're seeing come out of it, but we'll watch it develop as we kinda go through the rest of the quarter. It's performing across all of the metrics, including the mix back into the à la carte side of the equation at or above where we would have expected it to perform.
Okay. Thank you. That's helpful. Joe, on the annual revenue guidance, can you remind us what you've embedded in that guide in terms of Chili's traffic and sort of average check expectations? I know you talked about pricing, I think high single digits, but maybe you could sharpen us up on that. Also just on mix specifically, will you expect mix to continue to be a more meaningful contributor in this ballpark like we saw in the Q1, than we've seen historically?
Brian, I'll sharpen it to the extent of reminding what I said on the last call as we've reiterated the guidance and you hit on the traffic. We do expect Chili's to run at a negative traffic mid-single-digit range. As we kinda move through the fiscal year, pricing will be at those levels that we told you about. Mix is you know kind of the delta, and I'm encouraged by the mix and the sustainability of what we're seeing on the mix side of the equation.
Didn't really give you a specific range, but I'll, you know, I guess I'd sharpen it by saying, through the Q1 and what we're seeing is a sustainable level of mix for the near term. I'm very encouraged by that.
Okay. Last one for me, just on the labor line. It was pretty solid performance this quarter. Joe, I think you mentioned seeing some normalization, finally seeing some normalization in training and hiring costs, and I know that's been very outsized in the last 12-18 months. Is there a way that you could ballpark sort of how much progress you've made, maybe as a percent of sales or however you characterize it, and how much opportunity still remains on that front?
Yeah, as it relates to those items, I don't think I said normalization. We're seeing wage rates start to stabilize kind of in that mid-single digit range, which is down from last year a couple percentage points. We're seeing improvement in the overtime and the beginnings of improvement on the training side of the equation. I view both of those as still having opportunities as we kinda move you know forward through the rest of the fiscal year. Training, you know, the managerial side of the equation has stabilized, you know, pretty much getting back into the pre-pandemic. You know, I'd like to see a little more opportunity for improvement there.
We'll continue to move the needle forward on the hourly side of the equation, which drives a lot of that training expense. It's getting better, but I still think there's good opportunity within in those two specific areas as we kinda move forward. Obviously, the benefits we're seeing from sustaining our price dynamics and our mix lifts will help in that category as you kinda move forward.
Thank you. I'll pass it along.
Thank you. The next question is coming from Jon Tower from Citi. Jon, your line is live.
Thank you for taking the questions. First, going to the marketing conversation, I believe, Kevin, earlier in the call, you had mentioned the idea of marketing coming back online later this year. I believe you've been off television for a little while now, so I'm curious how we should think about this rolling through, in terms of the message to the consumers. Is it gonna be more product versus, say, brand? Is it gonna be focused on value versus, say, premium? How you're thinking about the level of spend, you know, versus history, and frankly, the channels you're going in, whether it's traditional media versus more digital, et cetera.
Yeah. You know, last call, we did talk about wanting to start building back those investments into the business, but we needed to have clarity on where the brand was going to be positioned. We needed some new news to bring guests back in. And then obviously, we gotta find incremental funding sources, either through cost reduction or sales growth and contributions. I think we've got line of sight to getting those things solved if some of those things are solved and some of those things we're working on. We will be adding some advertising dollars in the back half this fiscal. With our goal to increase that spend both this fiscal and then some more for next fiscal. We only spent about 1% today. Pre-pandemic, we were at 4%.
I don't think we're gonna get to all the way to right there, but we are gonna incrementally start adding back marketing dollars and then really monitor the return that we're getting on those. If it's good, we'll continue to build in it, and if it's not, we'll have to retool, right? We know we've done some pretty good things on the business that we think that we could advertise. We've got, like, these margaritas of the month that are incredibly attractive. We've obviously got this unbeatable value in the industry at 3 for Me on the menu, but we've not invested dollars to make customers aware of those amazing offers.
You know, any of the incremental spend that we put into the business next in the back half will be funded from removing some of the deep discounting and removing the menu mix that we talked about on 3 for Me. We'll be putting dollars into really focusing on the value components of our business, just because we think that's gonna be something that resonates with a cash-strapped customer, you know, coming out of the holidays, you know, looking for not just low prices, but you know high quality and abundant value. We think that we are very well positioned both in casual dining and the restaurant industry to deliver on that.
You likely will see, you know, more food-focused advertising that focuses on the offers versus, you know, brand spots that you might see from somebody else. The most important thing that we can do as we get back on air is making sure that we're getting the return on investment that we want from our marketing dollars because that gets the whole flywheel going. As far as the last question I think you had was the elements that we would invest in. You know, we don't have those details fleshed out yet. Certainly, we've been primarily focused on digital with our limited spend in the past. You know, I would hope that we'd be able to get back on the TV.
I'm gonna let the marketers figure out what the best recommended spend is based on the levels of spend and what we're trying to accomplish. More to come on that, very exciting about what the team is working on. Now I think that we have a clear North Star in the things that we wanna focus on and how we wanna position ourselves within casual dining. I get excited about putting money back into marketing and starting to tell our story again.
Got it. Thank you. I appreciate all the color there. Curious, just pivoting a little bit to employee retention. You know, I believe it's still elevated versus history. It's improving sequentially, but probably not exactly where you want it to be. Just curious what you've heard from your employees as to, or I guess now ex-employees, as to why they're leaving, where they're going, and frankly, what you guys are doing to address this.
Yeah, I mean, there's a couple of challenges, and I think when we talked about the kind of the long-term North Star and the four pillars, you know, many of those, even though there's this one pillar that says team members, many of the other pillars will help with team member retention. You know, one thing that we heard from servers was they're covering too many tables, and they got into the business because they wanna serve guests and provide hospitality, and that's why you choose restaurant versus, you know, some other, you know, type of work. We've got to make it easier so they can focus on fewer tables and focus more on the guest. Another one that we heard was they have too many tasks to do.
One of the things that we're testing right now is bussers, bringing back bussers in all of our restaurants, so that the bussers can focus on keeping the restaurants clean and maintained, and we can let the servers focus on what they wanna do, which is, you know, greeting and delighting and making guests feel special. That's one big piece we heard. The other big piece we heard was, "Hey, how can you make this easier and more fun again to work in a Chili's?" Like, when we were at our best, servers and back of the house were working together, having fun. Even if it was a busy service, they got through that service and they felt like they really accomplished something big.
We've got to get back to that atmosphere, both in the back of the house of the restaurants as well as the front of the house. You know, the simplification that we talked about on the first call, and I alluded it to it in my prepared comments, that's gonna be an ongoing thing. I will tell you, like, when we looked at the employee engagement surveys, over the last few weeks, we do them once a year, we saw record increases in terms of engagement and intent to stay. We think that is a direct reflection on two things. One, that they now have a voice on what are the changes that we're gonna make in our restaurants to make it easier to operate.
Two, the fact that the changes are happening and they're continuing to happen, right? You know, every month or two, they're seeing the changes happen. It's making an impact on making their lives easier, and so they know that we're all in this together to make it more fun and more easy to work in a Chili's. I think if we focus on those two things, I think we're gonna see significant improvements over time, and that's gonna help both the labor line as well as probably more importantly, the customer service line.
Great. Thank you. I appreciate the time.
Thank you. The next question is coming from Katherine Griffin from Bank of America. Katherine, your line is live.
Hi. Thanks for taking the question. I wanted to kind of appreciate, like, all the thoughts and the color, but just specifically on the fiscal 2023 guidance, I think it would be helpful again, to sort of narrow down some of the puts and takes that would get you to either the low end or the high end of the guidance range for EPS.
Well, obviously, again, the guidance is out there, and we've had a lot of commentary around it. I think, from a puts and takes standpoint, obviously you'd look at the cost structures first and foremost. The ability to continue to see the movement and improvement year-over-year on particularly food and beverage is gonna be a big piece of the equation. You know, from a top-line perspective, I think our ability to make, you know, further traction in improving the guest experience, it's gonna be a big piece of that equation.
Obviously, the mix dynamics that we see coming out of some of the changes we make will have, you know, if I think about the incremental impact that that creates in upside, that would be a key one from the top line. You know, I think the rallies that should come from both sides of the equation, both top line growth has opportunities, as it relates to our initiatives and, then particularly the mix side and then the cost structure, you know, further improvements that exceed our initial expectations, obviously, will flow towards the bottom line. We may choose, you know, as we kinda move through this fiscal year on how we think about the reinvestment that we've talked about on both of these two calls.
There are opportunities to reinvest in the business, which will have the long-term benefit of creating a stronger foundation that can, you know, drive in the subsequent fiscal years. We will obviously take the time and be thoughtful about how, if we do see incremental savings in different places, how do we either reinvest that back into the business to drive further top line or improve guest experience and what flows to the bottom line. Hopefully, I gave you a little more insight.
Yes. No, absolutely. Thank you. You know, I guess if I could just follow up. I mean, when we talk about sort of ambition to narrow the price gap versus the industry, does that mean that you're expecting to lose some of the lower profitability transactions? I think, you know, it'd be helpful to just hear again sort of what the expectation is going forward on traffic, like specifically within the context of share gains. Because, you know, I think some of the traffic that's been gained from lower relative pricing is at risk. Just any thoughts on how we should assess that risk would be helpful.
Yeah. I think the reality is, in the moves we're making, is we'll probably see some traffic losses as it relates to the discounting side of the equation. Again, we're trying to, you know, create a stronger profitable model from on an ongoing basis. We think that's worth the trade-off. Right now, we're seeing a nice net positive benefit as we kinda move through you know the first four months really, and you know continuing on through October. I think one of the interesting things as we go through some of the moves we've made on the discounting side of the equation, while you typically will see an initial traffic reaction, we saw that gap narrow as we move farther through.
Particularly in October, when I look at traffic gap to the industry, we've moved to exceeding the industry from a comp perspective as we move through the month of October, and the traffic piece of that equation has narrowed to the industry as we kind of have gone through that. Right now, it's a trade we're willing to make 'cause it's definitely reaping bottom line benefits as we go forward.
Great. Thanks. Appreciate it.
Thank you. The next question is coming from Fred Wightman from Wolfe Research. Fred, your line is live.
Hey, guys. Joe, I just wanted to follow up on that, October comment. I think earlier in the call, you made a comment that the October momentum was maintaining the pace coming out of the quarter. Was that a comment on sort of the sequential rate of change and improvement that you were seeing, or is the actual total operating performance sort of steady and the rate of change has slowed?
I put it more in closer to the steady as we kinda move through it. Now, October is probably the first full month of a lot of the changes we've made as it relates to the offer removals and some of the discounting changes. Of course, you know, you saw the menu drop coming at the very end of the month, so not a lot of impact, you know, outside of this last week. Our period ends today, so that's not gonna impact the October numbers this month. It's exciting to see what that potential impact could be as we kinda move forward. You know, I'd put it in the steady, but it was a nice sequential improvement up to this steady performance.
Our price and mix is materially exceeding any of the traffic losses we've experienced during that period of time.
Makes sense. On pricing, I think last quarter you said around 8%. It looks like that ticked up a bit this quarter to 8%-9%. Is the sequencing of that as far as a bigger contribution in the middle of the fiscal year and then eventually getting to where pricing is a net positive in 4Q unchanged? Like, is that still sort of the cadence to think about?
Yeah, that's still the cadence we currently have. Obviously, we reserve the right to make, you know, subsequent changes. What we did is really took a planned mid-year kind of January price increase and pulled it forward to this October menu since we had the menu already in the works to go, so we were able to embed some incremental pricing opportunities there. If we maintain it, you would obviously see the impact year-over-year in November and December is at that higher level, so we spoke about. Unless we take further actions of any nature, you will start to see kind of a steady pullback as we lap prior year pricing actions.
You would see that start to come back down more into the upper mid-single digits as you move towards the end of the fiscal year. We'll continue to evaluate the pricing dynamics and opportunities as we kinda move forward.
Makes sense. Thank you.
Thank you. The next question is coming from David Palmer from Evercore ISI. David, your line is live.
Thanks. Good morning. Wanted to come back to the guidance. I wonder
How you view that guidance versus the changes you wanna make to set the brand up for the long term. During this call, you've said evaluating the business a bunch of times, and it sounds like you wanna improve the guest experience and make a pivot in marketing. Then I think you've also noted that you're gonna have an analyst day coming in the H2 of the year. Just thinking about how this guidance really contemplates some margin wins from rethinking some things like the virtual brand strategy and the delivery menu pricing, but also perhaps some margin sacrifices, you know, the assessing of team service model and any advertising spend that the company may have sacrificed in recent years that you wanna get back or to support some of the things you wanna do.
Could you perhaps talk about that and how you would view those things perhaps being a net impact to your earnings in the near term to fund long-term repositioning? Thanks.
Yeah, David, appreciate the question. I'm gonna decouple it a little bit for you from you know, how to think about. One, I'm very encouraged by the direction of the business. Obviously, the guidance was provided not too long ago. This is the Q1. We'll continue to evaluate guidance, and we have further opportunities to talk to you about that as we kind of move through the rest of the fiscal year. Again, we're moving through this, what we anticipated to be a very tough quarter, and it was, and feeling good about the direction of the business, and the upside we have, based on how we're moving forward.
Now that being said, the other piece of the equation is how do we think about investing back into the business? That's a constant conversation we're having as a leadership team as we kind of go forward. Frankly, I don't wanna put a lot of it in the context of the guidance. We're gonna make you know, what we think are smart decisions for the long-term benefit of the brand. As we look at that, where that comes from and how it's funded isn't necessarily gonna have to be you know, sacrificing margin in the short run too.
Because again, as we think about how we reallocate costs and where we're seeing benefits on a cost structure relative to what we originally thought for the year, those give you really near-term opportunities to think through what needs to foundationally go back into the business and what opportunities do we have to flow to the bottom line. It helps color the discussion, but I think philosophically, and Kevin, you can add anything you want to, I think we need to be thinking about how to build an improved foundation of both of our brands' businesses for the long term, and we'll make the right decisions, regardless of which fiscal year we're thinking about going forward.
Again, very, very encouraged by the increased abilities to do that based on the current operations of the company.
Yeah. I mean, just the one thing I'd add is I'm sure we'll be able to share a little bit more detail at the investor day.
Without a doubt. Yeah.
In the back half. You know, the way we're thinking about the investments, David, is really on labor, R&M, marketing, and then some new equipment to help automate some of the back of the house, what we call KOF Three or Kitchen of the Future Three. The good news is we have line of sight to what those things are, and we have some pretty good ideas on how we'd finance them. Now it's just about kind of the pacing and sequencing of what Joe was talking about. You know, where does it hit? You know, when do we make the investments, et cetera. But we'll have more details on that as you think about the investor day next in the back half.
Does this guidance contemplate a sort of step up in those investments run rate into perhaps the next fiscal year, but included in this year for the H2 of the year, when those investments will be made? Does this guidance include those investments?
It does in the short run. Again, the pacing and sequencing of that we can change as we kinda go forward based on need and opportunity, you know, kind of as I talked through. But there are levels of investments back in those areas that are specifically contemplated in the guidance, and then we'll update those as we kinda move through the rest of the fiscal year. It definitely flows into next fiscal year. Yeah.
Thank you.
Thank you. The next question is coming from Nicole Miller Regan from Piper Sandler. Nicole, your line is live.
Thank you so much. Good morning. On price, was the price action still 400 basis points in August? To get closer to the 10%, is it about 150 basis points in October that you're talking about? I wanna make sure that's isolating just price, that that's not including mix at 10%.
Yeah, Nicole, it was 400 basis points . Again, if you look at the pricing actions taken, there was a July pricing action that we, I think we talked about on the last call. That was probably in the 130 basis points range.
Okay.
A little under 1% impacting in August, with a little over 60 basis points coming on in September. Some of these actions are taken off menu too. You know, it's how you impact some of your off menu third party channel delivery, things of that nature. The 4.70% is the price action that we took related to the menu last week. Obviously it impacts one week of October, but will impact at that level going forward. There were some specific, you had a kind of early in the Q1 menu, you had some subsequent off-menu pricing actions and that, and then this big one, this last week.
Okay, 4.70 % . Then when you look at the mix, I think it was like around 3% in the Q1. Is all of that or the vast majority with less discounting? Because I'm wondering how does like the improvement in the attractiveness of the bar play in, which probably doesn't count as an entree traffic count, but it's dollar spent. Is that? Does that show up in mix? Is it meaningful, and is there anything else meaningful in mix?
I think, I mean, discounting is clearly driving most of that upside in mix. I do think some of the bar initiatives as they're related to some of the restructuring of price points and things of that nature across the whole happy hour side of the equation may have also generated some mix opportunities as guests move between their menu items. Most of it's gonna be the discounting side of the equation.
Okay. 10% price, maybe some positive mix, traffic that's less negative. We're talking about at least a mid-single digit comp kind of is what's happening right now in the business.
That math is right in the sweet spot. Yes.
Just to confirm, when you talked about that very helpful industry commentary where you're doing better and where the gap is closing, is that industry commentary based on Knapp-Track?
It's both Knapp-Track and Black Box.
Okay.
We look at both those very closely. You kinda get a little bit shorter insights through the Black Box side of the equation, but spend time with both.
Okay. Gotcha. I was just asking 'cause when we get and when we don't, so we could kinda keep-
Yeah, exactly.
Keep pace with your commentary. Yeah. Just a last quick one, and I might have written this down wrong, so I apologize. You were talking about the change in the revenue, and I thought I heard something about a 70 basis point impact of something in the Q1. Was that store level margin or what was that commentary tied to?
That was the reclassification, Nicole, of some of the. We reclassified certain items and it's detailed in there. It's about $7 million that we reclassed out of franchise and other revenue into company sales that are more directly related to in-store operations, so we thought it's a more appropriate place to make it. It impacted your Q1 ROM by about 70 basis points.
It was a benefit.
It was a benefit. Doesn't impact total revenues, doesn't impact operating income, doesn't impact EPS. It's just that.
Yep.
that ROM calculation.
Yeah, just to make sure. It's just falling somewhere else in the P&L, and so we just can take that, I guess, that benefit and carry that forward in store level margin. I mean, 70 basis points on a 6% margin is meaningful.
Yeah. Again, that's obviously a very low restaurant operating margin as you go forward.
Understood. Yeah.
Yeah.
Okay. We just carry that forward. It all reclassifies for the year. Again, doesn't change anything in obviously guidance or like I said.
Yeah.
the bottom line.
Uh-huh.
How you construct the P&L changes a little bit.
Nicole, also, we've restated all prior year to make it apples to apples, and we're gonna put three years of history on the website just so everybody can understand, you know, exactly what we've done.
Perfect. We will grab that there. Thank you so much.
Thank you. The next question is coming from Jeffrey Bernstein from Barclays. Jeffrey, your line is live.
Great. Thank you. Two questions. One, just on the comp trends. I appreciate October was stable with September, and seemingly September improved relative to earlier in the quarter. I know you also noted some easing traffic. So Joe, I just wanted to clarify. I think you said you're assuming down mid-single digit traffic in fiscal 2023. I thought last quarter it was low singles. Just wanted to clarify that. Whether you think you're seeing any impact from a slowing macro. Just wondering whether you think there's any signs of that coming into play just yet, or any signs of competitors already being more aggressive in terms of their promotional activity in the face of a slowing macro, just trying to size up your thought process around what could be a slowing trend in coming months and quarters.
Yeah. That piece of the equation probably creates the blurriness of the ability to predict traffic out over the course of fiscal year. But I think, you know, from what we can see right now, what we expect from a business standpoint and from what we would anticipate emanating from some of these initiatives, you know, particularly the lower level of discounting, yeah, that mid-single-digit range is kind of our best view of the world right now. Macro could obviously impact that as we kinda move forward.
I mentioned that, you know, there could be some uncertain economic times ahead of us where when that hits and where, you know, relative to our fiscal year, obviously, you know, every day online, you can see a variety of debates about about what's coming as we move farther into 2023. That could have an impact. Again, one of the things I watch too is again, that gap to the industry. The industry is gonna be hit by the macro, and so we're all gonna, you know, bear the brunt. I think it's realistic to say that there is some marginal level of pullback as it relates to the lower economic guest. You know, Chili's in particular has the breadth of the demographics out there.
I would expect to the extent that macro is impacting, Chili's will feel some of that. That's why it's very important to protect the value perceptions we have, you know, one of the critical pieces of protecting the $10.99 on the 3 for Me is to be, you know, prepared for, you know, a more value-oriented environment. How we talk about that and making sure that people are aware that we have that value is also an important piece of the equation. As Kevin detailed, you know, we would intend to do that as if you moved into, you know, those tougher economic times. It'll have an impact. We're watching it closely right now.
We're not seeing evidence, and you can see it from the mix dynamics, that you're getting meaningful, you know, trade down within the guest base either. It's definitely on everybody's mind.
Yeah, I mean, there's probably three things that we need to stay focused on to offset any potential headwinds that we do see from tough macros. Like, one is just making sure the things that we talked about in our long-term strategy on great food, great hospitality, great atmosphere, and making sure that our team members are having a good experience so they can delight the guests. Like, that's gonna become even more important if customers start pulling back trips just because they can't afford to have a bad experience. Certainly the stronger concepts that are operating more consistently are probably gonna win at least market share in that environment. Obviously, that will help as the macros get a little bit easier.
The second one is, as we take all this pricing that we talked about, we need to make sure that we do protect abundant value for that cash-strapped guest. I think we've done a nice job of that with the current iteration. It's one of the reasons why we haven't heard you know, too much feedback from our operators on making those menu changes because there's still many options that are incredibly attractive price points. The third one would be actually telling customers about it. You know, you asked the question of what are we seeing from our competitive set. Generally speaking, we've seen them. It's not a race to the bottom, it's more about how do we provide abundant value at higher price points is what we've seen you know, in the big competitors in casual dining.
We're kind of doing the same thing with 3 for Me, where it's not the lowest price point out there, but it certainly is unbeatable value when you look at everything that you get. We need to make sure that we talk about it, right? Because at the end of the day, if we don't advertise it's hard to drive incremental traffic. And so I get, you know, more excited about the idea of not only protecting those things, but actually, you know, investing some dollars and telling the customer about it and seeing what that can do to offset some of the headwinds in traffic. I think if we focus on those three things, I think over time, you know, we'll be in a good place.
Understood. Then just my follow-up, just obviously you're not seeing any sign of a slowdown just yet. But specific to the restaurant margin side of things, you know, investors seem to be excited if the sales were to hold for the industry. We know that menu pricing is outsized. We get the impression that inflation is easing. Barring a macro slowdown, it would seem like there's potential for significant margin recapture and earnings growth, as we move through the next few quarters. I'm wondering whether you would share that sentiment or maybe we're underestimating the inflation impact or any kind of directional thoughts on the restaurant margin for the 2Q or more importantly for the full fiscal 2023 in that type of scenario. Thank you.
Yeah, I would definitely share that assessment both specifically to us and macro to the segment. You know, that's the big what if on the traffic side of the equation. The good news is that you know, even if you saw some level of dip or some level of recession as you come back through that, you're still better positioned coming out of that you know, by the pricing actions we're taking and the improvements we're making in the base business. We wanna be very cognizant of what's gonna be going on over the course of the next six-nine months.
We also wanna make sure, you know, we're preparing ourselves for the following, you know, nine-12 months as we kinda make some of these moves. As I said in my comments, we are expecting, you know, growth and meaningful margin expansion as we go through the rest of this fiscal year.
Thank you.
Thank you. The next question is coming from John Glass from Morgan Stanley. John, your line is live.
Thanks. Good morning. Thanks for squeezing me in. Hey, Kevin, as you think about the long-term strategy and the pillars you talked about, is there an opportunity to relaunch the brand in some way? I guess where I'm coming from is Chili's has been famous for spicy Southwestern, you know, adventuresome food. I don't know, do you still get credit for that in the same way maybe you once did? Is there an opportunity to highlight that saying within the context, obviously, of a concept that over time has had difficulty driving traffic, and maybe that brand distinction has been lost somewhere along the way? I understand you have to focus on value now, but is there an opportunity to, in some form or fashion, relaunch the brand really more distinctly, or do you not see that as being a key initiative?
Well, absolutely. You know, we didn't talk about it in a ton of detail today, but we have a cross-functional team, led by our Chief Marketing Officer, George Felix, who just completed our North Star work, which is essentially a lot of the things that you just talked about, which is what are the things that makes Chili's so special and differentiated, and then how do we start bringing that to life in a more relevant way across, you know, our menu, our service model, you know, how we treat team members and pretty much everything that we do. How do we decorate stores? How do we build new restaurants, right? We're in process right now of cascading that down throughout the organization, and starting to create action plans on how to bring that to life.
I think a lot of times folks think that's, you know, it's a 30-second TV ad that will reposition the brand, and the reality is we've gotta do the heavy lifting to make sure that the brand really exhibits that all throughout the organization and the menu and the team members, and the service model, before we would go, you know, do some kind of big bang, "Hey, we're back," you know, rebrand. You know, my thing is we gotta put the hard yards in to make sure that we actually are making the improvements that we're talking about. I think if we do those things, it will be very easy to do the type of thing that you just talked about.
We've gotta put the work in and making sure that we're really delivering, you know, incremental benefits and incremental improvements that really would solidify our position in the market, so then we can then talk to customers about it. More to come on that. You know, I wish I had, you know, more detail to tell you when the date was. The most important thing we can do right now is work on those four pillars and make improvements. Then over time, I think you'll see the marketing come to life and kinda project the things that you're thinking about.
Thank you.
All right. Thank you, Kevin. Thank you, Joe. That concludes our call for today. We appreciate everyone joining us, and we look forward to updating you on our Q2 results in February. Have a wonderful day. Bye-bye.
Take care, everybody.
Thank you, ladies and gentlemen. This does conclude today's conference. You may disconnect your lines at this time, and have a wonderful day. Thank you for your participation.