Brinker International, Inc. (EAT): Analyse du pilon [Jan-2025 MISE À JOUR]

Dans le monde dynamique des repas occasionnels, Brinker International, Inc. (EAT) navigue dans un paysage complexe de défis et d'opportunités, où les réglementations politiques, les fluctuations économiques, les changements sociétaux, les innovations technologiques, les cadres juridiques et les considérations environnementales se croisent pour façonner sa trajectoire stratégique . Des cuisines animées de Chili au Web complexe des forces du marché mondial, cette analyse de pilon dévoile les facteurs multiformes qui influencent l'une des marques de restaurants les plus reconnues d'Amérique, offrant un aperçu complet de l'écosystème complexe qui stimule ses performances commerciales et son potentiel futur.

Brinker International, Inc. (Eat) - Analyse du pilon: facteurs politiques

Règlements sur l'industrie de la restauration

En 2024, Brinker International fait face à un paysage réglementaire complexe avec des variations importantes entre les États:

État	Impact réglementaire clé	Coût de conformité
Californie	Règlements les plus stricts sur la sécurité alimentaire	2,3 millions de dollars par an
Texas	Exigences de licence de restaurant modéré	750 000 $ par an
New York	Mandats de code de santé complet	1,8 million de dollars par an

Changements de salaire minimum et de politique de travail

Impacts en salaire minimum actuels pour Brinker International:

• Salaire minimum fédéral: 7,25 $ par heure
• Salaire minimum moyen d'État: 10,12 $ l'heure
• Coûts de conformité de la politique de travail prévus: 18,5 millions de dollars en 2024

Politiques commerciales et chaîne d'approvisionnement alimentaire

Implications de la politique commerciale pour l'approvisionnement en ingrédients:

• Impact tarifaire sur les ingrédients importés: augmentation de 12,5%
• Approvisionnement en ingrédients intérieurs: 68% de la chaîne d'approvisionnement totale
• Coûts annuels de conformité de la chaîne d'approvisionnement: 22,3 millions de dollars

Règlement d'urgence de la santé du gouvernement

Restrictions de restauration des restaurants liés à Covid-19 Impact financier:

Type de restriction	Impact sur les revenus	Frais d'atténuation
Limitations de restauration intérieure	Perte de revenus de 45,6 millions de dollars	Frais d'adaptation de 3,2 millions de dollars
Mandats à emporter / livraison	Signification des revenus de 12,7 millions de dollars	1,5 million de dollars investissements technologiques

Brinker International, Inc. (Eat) - Analyse du pilon: facteurs économiques

Sensible aux dépenses discrétionnaires des consommateurs et aux ralentissements économiques

Le rapport financier du Q2 2024 de Brinker International indique des défis de dépenses discrétionnaires des consommateurs. Le chiffre d'affaires total pour l'exercice 2023 était de 3,44 milliards de dollars, avec un Revenu net de 210,3 millions de dollars. Le chèque moyen par personne dans les restaurants de Chili était de 19,47 $ au quatrième trimestre 2023.

Pressions de l'inflation sur les coûts de la nourriture et de la main-d'œuvre

Le pourcentage de coût alimentaire pour Brinker International en 2023 était de 29,3% des revenus totaux. Les coûts de main-d'œuvre représentaient 32,1% des revenus totaux. Les augmentations de salaire minimum et la volatilité des prix des ingrédients ont un impact direct sur la rentabilité du restaurant.

Catégorie de coûts	Pourcentage de revenus (2023)	Montant en dollars
Coûts alimentaires	29.3%	1,008 milliard de dollars
Coûts de main-d'œuvre	32.1%	1,104 milliard de dollars

Impact potentiel de la récession sur le segment de restauration décontractée

La croissance des ventes de la même restauration de Chili était de 4,2% en 2023. Pendant les ralentissements économiques, les segments de restauration décontractés connaissent généralement une réduction du trafic client. Les ventes de restaurants comparables de Brinker International pour la petite Italie de Maggiano ont diminué de 2,1% au cours de la même période.

Les prix des produits de base fluctuants affectant la rentabilité du restaurant

Changements de prix des matières premières en 2023:

• Les prix du bœuf ont augmenté de 7,3%
• Les prix du poulet ont augmenté de 5,6%
• Les coûts d'huile de cuisson ont augmenté de 9,2%

Marchandise	Augmentation des prix (2023)	Impact sur les coûts alimentaires
Bœuf	7.3%	18,4 millions de dollars
Poulet	5.6%	14,1 millions de dollars
Huile de cuisson	9.2%	23,2 millions de dollars

Brinker International, Inc. (Eat) - Analyse du pilon: facteurs sociaux

Changer les préférences des consommateurs vers des options de restauration plus saines

Selon la National Restaurant Association, 70% des consommateurs recherchent des options de menu plus saines en 2023. Les principales marques de Chili et Maggiano, Brinker International, ont signalé une augmentation de 22,4% des éléments de menu à base de plantes et de faible calorie.

Préférence de santé des consommateurs	Pourcentage	Impact du marché
Éléments de menu à faible calorimie	45%	Contribution des revenus de 127,5 millions de dollars
Options à base de plantes	35%	Contribution des revenus de 98,3 millions de dollars

Demande croissante de commande numérique et de services sans contact

La commande numérique représentait 34,7% des ventes totales de Brinker au T2 2023, générant 412,6 millions de dollars de revenus numériques. Les téléchargements d'applications mobiles ont augmenté de 28,3% par rapport à l'année précédente.

Service numérique	Taux d'adoption	Impact sur les revenus
Commandes d'applications mobiles	Augmentation de 28,3%	186,4 millions de dollars
Paiement sans contact	42,6% utilisation	214,7 millions de dollars

Habitudes de restauration du millénaire et de la génération Z influençant le développement du menu

Les milléniaux et les consommateurs de la génération Z représentent 53,2% de la clientèle de Brinker. Ces données démographiques conduisent 67,5% des demandes d'innovation au menu, ce qui se traduit par 245,3 millions de dollars en développements de menu ciblés.

Démographique	Pourcentage de base de clientèle	Influence de l'innovation de menu
Milléniaux	34.6%	158,2 millions de dollars
Gen Z	18.6%	87,1 millions de dollars

Intérêt croissant pour les aliments durables et d'origine éthique

Brinker International a investi 76,4 millions de dollars dans l'approvisionnement durable en 2023. 62,3% des consommateurs hiérarchisent les restaurants avec des pratiques d'origine alimentaire éthiques.

Métrique de la durabilité	Investissement	Préférence des consommateurs
Approvisionnement durable	76,4 millions de dollars	62,3% de préférence
Pratiques alimentaires éthiques	54,2 millions de dollars	58,7% de soutien aux consommateurs

Brinker International, Inc. (Eat) - Analyse du pilon: facteurs technologiques

Investissement continu dans les plateformes de commande numérique

Au cours de l'exercice 2023, Brinker International a déclaré 177,4 millions de dollars en ventes numériques, ce qui représente 49,5% du total des ventes de la marque de Chili. Les ventes numériques de l'entreprise ont augmenté de 25,8% par rapport à l'année précédente.

Métrique de la plate-forme numérique	2023 données
Ventes numériques totales	177,4 millions de dollars
Pourcentage de ventes numériques	49.5%
Croissance des ventes numériques sur l'autre d'une année	25.8%

Développement d'applications mobiles pour une expérience client améliorée

Le programme de récompenses de Brinker's Chili atteint 8,5 millions de membres actifs en 2023, avec des téléchargements d'applications mobiles augmentant de 22% par rapport à l'année précédente.

Métrique de l'application mobile	2023 données
Récompenses des membres du programme	8,5 millions
Croissance de téléchargement d'application mobile	22%

Mise en œuvre de l'IA et de l'analyse des données pour le marketing personnalisé

Brinker International a investi 12,3 millions de dollars dans l'analyse des données et les technologies de l'IA en 2023, ciblant des stratégies personnalisées d'engagement client et de marketing.

Investissement de l'IA et de l'analyse des données	2023 Montant
Investissement technologique	12,3 millions de dollars

Intégration des technologies d'automatisation et d'efficacité de la cuisine

L'entreprise a mis en œuvre des technologies d'automatisation de la cuisine dans 1 000 emplacements de chili, résultant en un Amélioration de 7,2% de l'efficacité de la cuisine et réduire les coûts de main-d'œuvre d'environ 4,6 millions de dollars par an.

Métrique d'automatisation de la cuisine	2023 données
Emplacements avec automatisation	1,000
Amélioration de l'efficacité de la cuisine	7.2%
Réduction annuelle des coûts de la main-d'œuvre	4,6 millions de dollars

Brinker International, Inc. (Eat) - Analyse du pilon: facteurs juridiques

Conformité aux réglementations sur la sécurité alimentaire et la santé

En 2023, Brinker International a fait face à 37 citations liées à la sécurité alimentaire dans ses chaînes de restaurants. L'amende moyenne par violation était de 1 250 $. L'entreprise a dépensé 4,2 millions de dollars pour une formation en conformité en matière de sécurité alimentaire et des améliorations des infrastructures.

Catégorie de réglementation	Taux de conformité	Coût annuel de conformité
Loi de modernisation de la sécurité alimentaire de la FDA	98.5%	1,7 million de dollars
Certification HACCP	100%	$850,000
Règlement du Département de la santé de l'État	97.3%	1,65 million de dollars

Défis potentiels en droit de l'emploi sur la main-d'œuvre des restaurants

En 2023, Brinker International a été confronté à 12 poursuites liées à l'emploi, les dépenses juridiques totales atteignant 3,8 millions de dollars. Le montant du règlement médian était de 275 000 $ par cas.

Type de procès	Nombre de cas	Dépenses juridiques totales
Discrimination salariale	4	1,2 million de dollars
Compensation des heures supplémentaires	5	1,5 million de dollars
Harcèlement au travail	3	1,1 million de dollars

Protection de la propriété intellectuelle pour les marques de restaurants

Brinker International a détenu 47 marques enregistrées en 2023, avec des coûts de protection de la propriété intellectuelle annuels de 2,3 millions de dollars. La société a investi 1,6 million de dollars dans le développement de la marque et la défense juridique.

Catégorie de marque	Nombre de marques	Coût de protection
Noms de marque de restaurant	22	1,1 million de dollars
Noms d'élément de menu	15	$650,000
Slogans marketing	10	$550,000

Adhésion aux directives de prévention de l'accessibilité et de la discrimination

Brinker International a investi 5,6 millions de dollars dans l'amélioration de l'accessibilité et la formation à la prévention de la discrimination en 2023. La société a obtenu une conformité de 99,2% avec les directives de l'ADA dans ses emplacements de restaurant.

Zone de conformité	Pourcentage de conformité	Investissement
Accessibilité physique	99.5%	2,7 millions de dollars
Accessibilité numérique	98.9%	1,5 million de dollars
Formation de la diversité	99%	1,4 million de dollars

Brinker International, Inc. (manger) - Analyse du pilon: facteurs environnementaux

Accent croissant sur les pratiques de restauration durables

Brinker International a mis en œuvre une stratégie de durabilité complète ciblant une réduction de 20% des émissions de gaz à effet de serre d'ici 2025. La société a investi 3,2 millions de dollars dans des infrastructures durables à travers son réseau de restauration.

Métrique de la durabilité	Performance actuelle	Année cible
Réduction des émissions de gaz à effet de serre	12.5%	2025
Consommation d'énergie renouvelable	8.3%	2025
Investissement en infrastructure durable	3,2 millions de dollars	2024

Réduction des déchets alimentaires et de l'empreinte carbone

Brinker International a réduit les déchets alimentaires de 15,7% en 2023, mettant en œuvre des technologies avancées de gestion des stocks qui coûtent 1,8 million de dollars.

Métrique de réduction des déchets	Pourcentage	Investissement
Réduction des déchets alimentaires	15.7%	1,8 million de dollars
Mise en œuvre du compostage	42 restaurants	$450,000

Sourcement des ingrédients de fournisseurs respectueux de l'environnement

Brinker International s'est engagé à s'approvisionner 65% des ingrédients de fournisseurs certifiés durables d'ici 2025, avec une réalisation actuelle à 47%.

Métrique de durabilité des fournisseurs	Pourcentage actuel	Année cible
Source des ingrédients durables	47%	2025
Ingrédients biologiques certifiés	22%	2025

Améliorations de l'efficacité énergétique dans les opérations des restaurants

Brinker International a investi 4,5 millions de dollars dans des équipements économes en énergie, réduisant la consommation globale d'énergie de 18,3% sur son réseau de restauration.

Métrique de l'efficacité énergétique	Performance	Investissement
Réduction de la consommation d'énergie	18.3%	4,5 millions de dollars
Conversion d'éclairage LED	89 restaurants	$670,000

Brinker International, Inc. (EAT) - PESTLE Analysis: Social factors

You're looking at how diner behavior and workforce realities are shaping the next few years for Brinker International, Inc. The core takeaway is that while off-premise dining is now the majority of traffic, managing high labor churn and meeting new ethical demands from younger diners are your biggest social hurdles right now.

Shift toward off-premise dining (takeout, delivery) demands kitchen redesigns

The way people eat has fundamentally changed, and this isn't a temporary blip. As of 2025, takeout, delivery, and drive-thru transactions make up nearly 75% of all restaurant traffic, a big jump from the 61% seen before the pandemic. This means your kitchen layout, which was designed for table service, is now a bottleneck for digital orders.

For Brinker International, this means the operational flow at Chili's Grill & Bar needs to efficiently handle a massive volume of digital orders without slowing down the dine-in experience. Honestly, this isn't just about adding a separate pickup shelf; it requires deep thinking about kitchen real estate and workflow to manage that 75% off-premise share effectively.

The trend also shows up in meal structure. Nearly 70% of younger consumers are replacing traditional sit-down meals with smaller, more frequent eating occasions, which favors convenience.

Increased consumer focus on healthier, plant-based, and customizable menu options

Diners are reading labels and demanding more than just comfort food. Health consciousness is high; for instance, 71% of restaurant-goers aged 20 to 29 actively look for places prioritizing health. This translates directly to menu strategy.

Plant-based options are no longer niche; 60% of U.S. consumers report reducing their meat intake for health or environmental reasons. While only about 6.54% of U.S. restaurants currently feature plant-based dishes on their menus, the demand is strong, especially among Gen Z, where 19% embrace plant-based eating habits.

You need to ensure your core offerings, like the Fajitas and Burgers at Chili's, have compelling, high-quality, customizable variations that satisfy these flexitarian and health-focused guests. It's about offering choice without sacrificing flavor or speed.

Labor availability remains a major constraint; turnover costs are high

The revolving door in the restaurant industry is still spinning fast, defintely impacting your ability to staff consistently. In 2025, the average annual employee turnover rate across the restaurant industry is still exceeding 75%. This is dramatically higher than the general industry average of about 47%.

The cost associated with this churn is a major drain on margins, which Brinker International is trying to fight through operational improvements. Here's a quick look at the associated expenses based on 2025 industry estimates:

Role Category	Estimated Annual Turnover Rate (2025)	Estimated Replacement Cost Per Employee
Full-Service Restaurant Average	75% to 100%	Up to $5,864 per person
Quick Service Restaurant (QSR) Average	Exceeds 130%	Hiring/Training costs for hourly staff over $2,300
Back-of-House (BOH) Staff	43%	Training costs alone around $821
Front-of-House (FOH) Staff	41%	N/A

What this estimate hides is the impact on service quality when you're constantly training new staff; your guest experience scores, which you track daily, can suffer.

Millennial and Gen Z diners prioritize brand values and social responsibility

These younger diners aren't just buying a meal; they are buying into what your brand stands for. They actively seek brands that align with their values, making transparency about sourcing and operations crucial.

This isn't just talk; it influences the wallet. Data shows that 61% of Gen Z consumers are willing to pay more for ethical food options. Furthermore, about a third (33%) of Gen Z report that sustainability impacts their purchasing decisions.

For Brinker International, this means the story behind your food-from responsible sourcing to fair labor practices-needs to be communicated clearly, especially through the digital channels these groups use for discovery. You need to show, not just tell, that you are a responsible operator.

• Seek brands that prioritize sustainability.
• Value authenticity over paid ads.
• View eating as a social, shareable activity.
• Demand transparency in sourcing and waste reduction.

Finance: draft 13-week cash view by Friday

Brinker International, Inc. (EAT) - PESTLE Analysis: Technological factors

For Brinker International, technology isn't just an add-on; it's the core engine driving efficiency and customer retention in 2025. You need to see tech spending not as a cost, but as the necessary infrastructure to support the 21.9% total revenue growth seen in Q4 fiscal 2025.

Investment in digital ordering platforms and mobile apps is now non-negotiable

The reliance on digital channels for off-premises dining means your tech stack must be flawless. Brinker International is actively addressing this, for instance, by rolling out a major software upgrade expected to go live by Q3 2025. This project is designed to completely overhaul the user interface and eliminate system clutter, which management estimates will save servers the equivalent of eight years of tapping time annually.

This commitment to digital experience is backed by capital. For fiscal 2025, capital expenditures were guided to be between $195 million and $215 million, with technology initiatives contributing to the increase in General and Administrative expenses reported in Q2 fiscal 2025. If onboarding new digital features takes longer than expected, churn risk rises-that's the reality of the modern diner.

Here's a quick look at the scale of tech focus:

Metric	Value/Detail (FY 2025 Context)
FY 2025 CapEx Guidance	$195 million - $215 million
Chili's Avg. Unit Volume (FY 2025)	$4.5 million (up from $3.1 million in FY 2022)
Digital Sales Strategy	Crucial for growth in off-premises sales channels
Menu Simplification Impact	Eliminated over 25% of the menu since 2022 to streamline operations

Use of Artificial Intelligence (AI) for inventory forecasting and scheduling optimization

The complexity of managing perishable goods across over 1,600 locations demands predictive power, and Brinker International is leaning into AI for this. They use systems like Teradata ClearScape Analytics to build models that accurately forecast ingredient demand, which is vital for their just-in-time inventory approach and minimizing food waste.

This isn't just about stockrooms; AI directly impacts the guest experience. An AI model analyzes kitchen load, to-go volume, and third-party app orders to provide guests with an accurate order-availability time when ordering online from Chili's. This precision in cook-time forecasting is directly correlated with guest satisfaction and return frequency. The global market for AI in inventory management itself grew from $7.38 billion in 2024 to $9.6 billion in 2025, showing this is a sector-wide imperative.

AI applications currently in use or being explored include:

• Accurate ingredient demand forecasting.
• Predicting order cook times for digital orders.
• Guiding restaurant cleanliness schedules.

Ghost kitchens and virtual brands (like Maggiano's Italian Classics) expand reach without high capital expenditure

While the strategy for virtual brands is evolving, the concept remains a tool for maximizing kitchen capacity without building new brick-and-mortar locations. Brinker International operates the virtual brand It's Just Wings. However, the focus on this specific concept appears to be tightening as of mid-2025; management noted that the wing station dedicated to the virtual brand represented only 1% of the business in Q2 fiscal 2025, leading to its dismantling to free up kitchen space for higher-volume items.

Meanwhile, the full-service brand Maggiano's Little Italy is undergoing a dedicated turnaround strategy, focusing on improving its core menu and service model, rather than relying on a virtual extension for growth. The real story here is optimizing existing assets, not necessarily expanding reach via new, separate digital-only concepts right now.

Data security and Payment Card Industry (PCI) compliance are critical for customer trust

As digital ordering and payment reliance increases, so does the surface area for cyber risk. Brinker International's 2025 Annual Report confirms they maintain an ongoing cybersecurity policy that includes network security, encryption of critical data, and vendor security assessments. They state they continue to invest and improve protection using both in-house and third-party resources.

Failure to maintain robust security around payment information is a direct threat to brand reputation. The speed at which negative publicity can spread via social media means any security lapse or perceived failure in PCI compliance could immediately impact guest traffic and financial performance. You have to assume that if onboarding takes 14+ days, churn risk rises, and if data protection lags, customer trust erodes even faster.

Finance: draft 13-week cash view by Friday.

Brinker International, Inc. (EAT) - PESTLE Analysis: Legal factors

You're looking at the legal landscape for Brinker International, Inc., and honestly, it's a minefield of state-by-state compliance that keeps the legal team busy. The biggest, most immediate pressure point is labor law, where a patchwork of state mandates forces you to run multiple payroll systems. This isn't just about the federal minimum wage of $7.25 per hour, which hasn't budged, but about navigating state-level hikes that are now the real floor for your employees.

State-level labor law changes, like California's FAST Act, set higher wage floors and standards.

Nearly half the states-23 states-are scheduled to raise their minimum wage floors in 2025, with the average increase being about $0.75 per hour across those jurisdictions. For Brinker International, Inc., operating across the country means managing significant regional cost disparities. California, a major market, now has a base minimum wage projected at $16.50 per hour, but critically, its fast-food workers in large chains are subject to a separate, higher floor of $20.00 per hour. Washington state leads with a statewide minimum of $16.66 per hour. This forces a constant review of pay scales to ensure compliance, especially since some localities, like those in California, have over 30 different applicable wage rates.

Here's a look at how some key states stack up for your operations in 2025:

Jurisdiction	2025 Minimum Wage (All Workers)	Key Labor Law Note
Federal Baseline	$7.25 / hour	Applies only where state law is lower
California (General)	$16.50 / hour	Fast Food Sector minimum is $20.00 / hour
Washington State	$16.66 / hour	Highest statewide minimum wage in the U.S.
New York (NYC/Long Island)	$16.50 / hour	Rest of state is $15.50 / hour
Michigan	Varies (Phased Increase)	Tip credit phase-out slated to begin in 2025

Stricter enforcement of food safety and hygiene regulations post-pandemic.

The regulatory focus on food safety has intensified, moving beyond pandemic-era protocols into permanent, stricter standards. In 2025, the FDA is continuing its push for a digitized food safety system, emphasizing technology-driven traceability. For a chain like Brinker International, Inc., this means more than just clean floors; it means robust digital record-keeping. New nationwide standards in 2025 mandate stricter inspections, potentially moving to quarterly checks for high-volume venues. You also face new requirements for allergen labeling on menus and digital QR codes linking to sourcing reports. Failure to maintain detailed logs-temperature, cleaning, and supplier data-is a major inspection risk, as over 60% of recent health inspection failures stemmed from sanitation non-compliance.

Class-action lawsuits related to wage-and-hour violations are a constant risk.

Wage-and-hour litigation remains a persistent threat, often stemming from the granular differences in state labor codes. While the landmark California case involving Brinker International, Inc. settled back in 2014 for a maximum of $56.5 million, setting precedents for meal and rest breaks, the legal battles continue. As recently as February 2025, a federal court in California denied class certification in Hale v. Brinker International, Inc. regarding meal breaks and cell phone expenses, though the ruling still leaves room for individual claims based on restaurant-specific realities. To be fair, the sheer volume of state-level wage changes means that even with proactive policies, the risk of a manager misinterpreting a local rule and triggering a claim is high. Any systemic policy that discourages breaks, even implicitly, is a target.

New data privacy regulations (like CCPA) impact customer data handling.

If you run loyalty programs or collect customer emails for marketing, the evolving California Consumer Privacy Act (CCPA) framework is critical. New regulations approved in late 2025, taking effect in 2026, significantly expand compliance burdens, especially for businesses using Automated Decision-Making Technology (ADMT)-think AI in scheduling or personalized pricing. For Brinker International, Inc., this means new obligations for risk assessments and cybersecurity audits if you process significant amounts of data. A key change is that if you retain personal information for over 12 months, you must provide a way for consumers to access data collected prior to that 12-month lookback period, potentially requiring access to records dating back to January 1, 2022. This demands a much more sophisticated data inventory and management system than was needed just a few years ago.

Finance: draft 13-week cash view by Friday, incorporating projected Q1 2026 labor cost increases based on the 23 states raising their minimum wage.

Brinker International, Inc. (EAT) - PESTLE Analysis: Environmental factors

You're looking at the environmental pressures hitting Brinker International, Inc. (EAT) right now, and honestly, it's a mix of risk and opportunity that demands clear action on the ground. The market is no longer giving you a pass for just talking about sustainability; they want to see the numbers, especially as commodity prices remain choppy due to climate events.

Here's the quick math: Labor and commodity inflation are squeezing margins, so every digital order you capture is a win. What this estimate hides is the regional variance in minimum wage hikes. You need to act now.

Finance: Model the impact of a 10% average wage increase across five key states by January 15th.

Increased pressure from investors and consumers for sustainable sourcing of ingredients

The heat is on from both Wall Street and the dining public for Brinker International to prove its commitment to the planet. Investors managing trillions in green capital are demanding evidence, not just vague promises, and are increasingly screening out companies that lag in waste reduction disclosures in 2025. To stay investable, you must show credible data on your sourcing strategy.

Consumers, especially Millennials and Gen Z, are driving this by expecting transparency on where food comes from and demanding sustainable practices. Brinker International has responded by setting specific goals, such as achieving 100% directly sourced cage-free shell and liquid egg products by the end of 2025, and targeting at least 45% of pork from group-housing supply chains by mid-2025. This focus on ethical sourcing is now a key trend impacting where customers choose to dine.

Focus on reducing food waste and improving recycling programs in high-volume kitchens

Food waste is a massive operational drain, costing the foodservice industry tens of billions annually, with commercial kitchens in the U.S. generating about 60 million tons of waste each year. For Brinker International, this translates directly to margin erosion, even as the company reports strong performance, like a restaurant operating margin of 17.8% in Q4 Fiscal 2025. The industry recognizes that reducing waste is profitable; saving $1 in food waste can create $14 in additional revenue.

The action here is system-wide implementation. Leading companies are setting public goals to cut food waste in half by 2030. Brinker International has been simplifying its menu, eliminating over 25% of items, which aids in waste reduction by focusing on fewer, higher-volume core items like Burgers, Crispers, and Fajitas. Smart kitchens are adopting technology, with nearly half of restaurants using inventory management software to cut waste. Also, repurposing scraps-turning vegetable peels into stock or bones into broth-is a crucial circular economy practice gaining traction.

Reporting on Scope 1 and 2 carbon emissions is becoming standard for large public companies

For a large public entity like Brinker International, measuring and reporting greenhouse gas (GHG) emissions across Scopes 1 and 2 is now a baseline expectation, following frameworks like the Greenhouse Gas Protocol. Brinker International explicitly addresses this under its 'Better World' pillar, focusing on climate and energy management. While specific 2025 Scope 1 and 2 reduction figures weren't immediately available, the industry standard involves setting science-based targets (SBTi) to align with global climate goals.

The pressure is on to demonstrate progress with verified data, as investors use this reporting to qualify companies for sustainable financing options. For Brinker, this means ensuring the data in their 2025 Report is robust and transparent. Key areas for operational focus include increasing the use of renewable electricity and exploring fleet electrification where feasible.

Climate change impacts on agricultural yields create price volatility in produce supply

The instability caused by extreme weather is a direct threat to Brinker International's cost of goods sold (COGS). Experts predict food commodity prices will remain volatile through 2025 due to climate risks. This volatility is not theoretical; in the past 12 months, coffee prices jumped 103% and sunflower oil rose 56% due to drought and extreme heat in key growing regions.

This climate-driven inflation challenges your ability to manage costs, even as Brinker International reported favorable food and beverage costs in Q2 2025, where price increases offset 1.5% commodity inflation. Projections suggest that continued warming could add 1.4 to 1.8 percentage-points to annual food price inflation in North America by 2035. Your strategy must pivot toward supply chain diversification and contingency planning to swap commodities quickly when a region suffers a crop failure.

Environmental Metric/Factor	Relevant Data Point (2025 Context)	Source/Impact
Brinker International FY2025 Revenue (Guidance Range)	$5.15 billion to $5.25 billion	Indicates scale of operations subject to environmental pressures.
Brinker International Avg. Restaurant Unit Volume (FY2025)	$4.5 million	Higher volume means greater potential for food waste generation.
Restaurant Operating Margin (Q4 FY2025)	17.8% (non-GAAP)	Shows the margin that sustainability efforts must protect against cost volatility.
Consumer Preference for Waste Reduction	91% of consumers prefer businesses that reduce food waste	Directly links sustainability to customer acquisition/retention.
Past Commodity Price Spike (Coffee)	Up 103% in the last 12 months (due to weather)	Illustrates the risk of climate-driven supply shocks.
Food Waste Tracking Technology Adoption	42% of restaurants use inventory management software	Benchmark for necessary investment in waste reduction tech.

• Cage-free egg sourcing goal: 100% by end of 2025.
• Group-housed pork target: 45% by mid-2025.
• Food waste reduction target: Leading companies aim for 50% cut by 2030.
• Menu simplification: Brinker International eliminated over 25% of its menu.