Good afternoon, and welcome to CAVA's first quarter twenty five Financial Results Conference Call. Before we begin, if you do not already have a copy, the earnings release and related eight furnished to the SEC are available on our website at investor.caava.com. The purpose of this conference call is to give investors further details regarding the company's financial results as well as a general update on the company's progress. You will find reconciliations of any non GAAP financial measure discussed on today's call to the most directly comparable financial measure calculated in accordance with GAAP to the extent available without unreasonable efforts in today's earnings release and supplemental deck each of which is posted on the company's website. Before we begin, let me remind everyone that this call will contain forward looking statements. For this purpose, any statements made during this call that are not statements of historical fact may be deemed to be forward looking statements. Investors should be aware that any forward looking statements are subject to various risks and uncertainties that could cause actual results to differ materially from those discussed here today. These risk factors are explained in detail in CAVA's most recent annual report on Form 10 ks.

And other filings with the SEC. Please refer to these filings for a more detailed discussion of forward looking statements and the risks uncertainties of such statements. All forward looking statements are made as of today, and except as required by law, CAVA undertakes no obligation to publicly update or revise any forward looking statements. Whether as a result of new information, future developments or otherwise. And now I'll turn the call over to the company's Co Founder and CEO, Brett Schulman. Thanks, Matt, and welcome to the call, everyone. In the first quarter of twenty twenty five, we continued to demonstrate the strength of our category defining brand further cementing Mediterranean as the next major cultural cuisine category. Despite broader uncertainty, we sustained momentum delivered strong results, including positive traffic and expanded our reach reinforcing our ability to capture the substantial white space opportunity in front of us. Regardless of near term headwinds, we remain unwavering in our long term strategic approach and our value proposition remains clear and compelling. A menu where taste and health unite, delivered with the relevance, convenience, quality, and experience today's guests seek. Powering this momentum is our unit economic engine remaining strong and steadfast while fueling our growth and brand loyalty.

Our first quarter highlights include a 28.2% increase in CAVA revenue, CAVA same restaurant sales growth of 10.8% driven by 7.5% traffic. 15 net new restaurants, ending the quarter with three eighty two restaurants an 18.3% increase year over year adjusted EBITDA of 44,900,000.0 a 34.6% increase over the first quarter of twenty twenty four. Net income of 25,700,000.0 an 83.7% increase over the first quarter of twenty twenty four, and $2,700,000 in free cash flow. In addition to these highlights, I'm proud to say that on a trailing twelve month basis, we have now surpassed $1,000,000,000 in revenue. A milestone that is a testament to Mediterranean becoming the next large scale cultural cuisine category a category we have firmly established our leadership in. In a fluid macroeconomic environment, our performance this past quarter underscores the strength of our value proposition and the enduring relevance of our brand. At a time when tomorrow feels unclear to many, our ability to deliver bold, flavorful, health conscious food paired with convenience and genuine human connection is a strategy for success. What sets us apart is beyond what we serve. It's the community we cultivate that defines our brand. That strength has always been deeply aligned with our mission to bring heart, health, and humanity to food and it continues to resonate with guests across our geographically diverse markets.

Our growth is driven by both intention and momentum as we lean into our first strategic pillar, expand our Mediterranean way in communities across the country. This quarter, we entered Indiana, expanding our footprint 26 states in the District Of Columbia. Additionally, we deepened our presence in Florida with the opening of our Hialeah location marking our highly anticipated entry into the greater Miami area. Looking ahead, we are excited to continue expanding across the Midwest and Mid Atlantic, with upcoming new market entries in Detroit and Pittsburgh. We are well on our way to our goal of at least 1,000 restaurants by 02/1932, creating more spaces where connection, community, and Mediterranean hospitality can thrive. The in restaurant experience remains a vital part of how we foster this connection, and we're committed to bring this to life through our Project Soul initiative. By incorporating natural light, softer seating, enhanced greenery, warm inviting tones, we're creating spaces where guests feel welcomed. Places designed for gathering, sharing, and creating meaningful moments. We will continue to challenge the idea that the dining room is a relic of the past and were recently recognized for our efforts around Project Soul and Fast Company's world's 50 most innovative companies as number one in restaurants, dining and food service and number 13 overall.

Now more than ever, people are seeking human connection. And we aim to meet that need by delivering the warmth and the hospitality that defines the CAVA brand. And that same warmth and hospitality extends well beyond our physical spaces It's reflected in what we serve and why our guests continue to return to our table. This summer, we're leaning into flavor and relevance with the launch of our Spice World campaign, a celebration of bold spicy offerings that capture the spirit of the season without compromising health. As part of this campaign, we debuted Hot Hurry Sapita Chips, a bold spicy take on our fan favorite chips, leveraging our existing pantry mitigating added operational complexity and bringing the heat just in time for summer. In tandem, we're launching two new chef curated bowls, steak and harissa and spicy lamb and avocado, each designed to spotlight vibrant flavor profiles and offer guests even more ways to experience the warmth of the Mediterranean. Seasonal moments like these reflect who we are as a brand. Innovative, intentional, and attuned to what today's guests are craving, all while staying true to our concept essence. A key tenet of our concept essence is our spirit of generosity.

Something we were able to bring to life this past quarter through our newest brand moment National Pea Today. On March twenty ninth, we celebrated the social holiday as a platform to deepen connection with our community, anchored by the debut of a playful new team member Peter Chip. Peter Chip's birthday was purposefully aligned with National Peta Day, celebrated with complimentary pita chips for all CAVA rewards members. National pita day exemplified how we bring generosity cultural relevance, and guest engagement together in a way that builds brand affinity and drives business results. By aligning the promotion with a branded holiday and social storytelling, we saw increased reach record high app traffic, and over 130% more rewards redeemed than originally anticipated. It's a launch we're excited to build on in the years ahead. As we grow our loyalty base and bring more guests into our first party ecosystem, we're unlocking new opportunities to advance our second pillar, deepening personal relationships with guests even as we scale. Campaigns like National Pee Today not only reflect our brand spirit of generosity, they also serve as dynamic testing grounds for how we engage and excite our growing first party audience. These initiatives give us valuable insights that inform the ongoing development of new loyalty features and experiences helping us build stronger, more lasting relationships with our guests.

We've seen strong momentum since the launch of our reimagine loyalty program, with sales through the program up three forty basis points as a percentage of total revenue since relaunch and total membership now approaching 8,000,000 members. Later this year, we plan to roll out the next phase of the program including testing a new tiered structure designed to further tailor benefits to guest preferences and enhance long term engagement. To deliver the best guest experience possible, we remain focused on our third pillar, running great restaurants every location every shift. Consistency, efficiency, quality, and hospitality are integral to our operations, and we continue to invest in initiatives that elevate performance in each of these areas. At the center of it all are our team members. We're committed to enhancing, not replacing the human experience which is why we rolled out a new labor deployment and scheduling model late last year. We are continuing to see improved productivity across both dayparts. As restaurants grow more comfortable with the tool, they are refining and optimizing with the opportunity to drive even greater efficiencies and productivity across the system. Additionally, continuing to make steady progress on our connected kitchen initiative, As shared during our last call, we plan to roll out our new kitchen display system to two fifty restaurants by year end.

We're currently live in 42 locations and are continuing to see improvements in guest satisfaction scores driven by better digital accuracy and more proactive guest communications. Another promising advancement under our Connected Kitchen platform is our AI video technology, which recently completed its test and learn phase is live in four restaurants. This system currently supports our teams in two critical ways. The grill assistant helps grill cooks determine how much food to prepare based on real time depletion data cross referenced with historical data while Prep Assistant equips our teams with actionable insights to make more informed and accurate prep production. Finally, our fourth pillar operate as a high performing team, is foundational to everything we do. A great guest experience at CAVA begins with a great team. We remain deeply committed to building a workplace that fosters growth, leadership, and long term career development. Nothing brings our commitment to developing future leaders to life more vividly than our restaurant leader conference CAVA Connect, which took place just last week. This year's theme was Ignite, a reflection of the passion, purpose, and momentum driving our teams forward. Over three days of recognition, celebration, and learning, we laid the foundation for an expanded training journey from team member to general manager further building on our academy GM network and laying the groundwork for a deeper role ready leadership bench.

We're already beginning to see the power of this approach in leaders like Danny Morales, whose journey with CAVA began as a grill cook at our VCU location in Richmond, Virginia. Through grit, heart and a commitment to growth, she rose through the ranks opening 14 restaurants, and now serving as an Academy GM with her sights set on multiunit leadership. Along the way, she's developed future leaders of her own, including a former grill cook who now runs the very restaurant where she started. Danny's story is a testament to the depth of talent within our system and the impact of investing early and often in our people. We look forward to sharing more on our broader talent development strategy in the coming quarters. Before I turn the call over, I want to thank our teams across the country for delivering another strong quarter while staying rooted in our mission. In times of uncertainty, our ability to lead with purpose, innovation, and long term focus matters more than ever. As we move forward, we remain committed to offering bold, healthful food providing flexible and convenient ways to engage with our brand, and most importantly, keeping the human connection that we are known for at the center of everything we do.

With that, I'll let Tricia walk you through the financials.

Thanks, Brett. CAVA revenue in the first quarter of twenty twenty five grew 28.2% year over year to 328,500,000.0 CAVA same restaurant sales increased 10.8% driven by traffic growth of 7.5%. On a three year stack basis, same restaurant sales increased 41.5% driven by traffic growth of 24.7%. During the quarter, we opened 15 net new CAVA restaurants bringing our total CAVA restaurant count to 382. We are pleased with our new restaurant openings, are a exceeding expectations in both top line and margin performance. CAVA restaurant level profit in the first quarter was 82,000,000, or 25.1% of revenue versus 64,600,000.0 or 25.2% of revenue in the first quarter of twenty twenty four representing a 27.4% increase. CAVA's food, beverage and packaging costs were 29.3% of revenue, higher than the first quarter of twenty twenty four by 110 basis points due to the impact of stake. As a reminder, continue to expect the approximate 100 basis point year over year comparative impact on food, beverage, and packaging costs from steak to roll off by June. COVID labor and related costs were 25.7% of revenue a decrease of approximately 30 basis points from the first quarter of twenty twenty four. This decrease reflects leverage from higher sales partially offset by investments in our team member wages of 3%.

CAVA occupancy and related expenses were 7.4% of revenue improvement of 60 basis points from the first quarter of twenty twenty four driven by increased sales leverage. CAVA other operating expenses were 12.5% of revenue, an improvement of 20 basis points from the first quarter of twenty twenty four driven by sales leverage partially offset by investments in the integrity of our physical spaces in support of our increased restaurant volumes. Shifting to overall performance. Our general and administrative expenses for the quarter, excluding stock based compensation, were 10.5% of revenue compared with 11.1% of revenue in Q1 of twenty twenty four. This 60 basis point improvement was driven by leverage from higher sales partially offset by investments to drive future growth. Preopening expenses were 4,500,000.0 in the quarter compared with $3,400,000 in the prior year quarter. The $1,100,000 increase includes the impact of the timing of projects in addition to opening [indiscernible] geographies. Adjusted EBITDA for the quarter was $44,900,000 a 34.6% increase versus the first quarter of twenty twenty four. The increase in adjusted EBITDA was primarily driven by the number of and continued strength in new restaurant opening 10.8% CAVA same restaurant sales growth and leverage in general and administrative expenses.

Equity based compensation was 6,700,000.0 in the first quarter compared with $5,200,000 in the prior year quarter. The increase was primarily due to payroll tax taxes associated with RSU vest in Q1. We expect full year equity based compensation to be between $20,000,000 and $22,000,000 which includes twenty twenty five grants with the remaining expense spread relatively even over the rest of the year. In the first quarter, our effective tax rate was a benefit of 26%. Due to the impact of equity based compensation which includes a net benefit of $10,700,000 associated with stock based compensation. For the full year fiscal twenty twenty five, we now expect our effective tax rate to be between 1418% with an additional discrete benefit from equity based compensation in Q2 of approximately $1,000,000 to 2,000,000 Our cash taxes will continue to be immaterial we fully utilize our net operating losses. During the first quarter, we reported $25,700,000 of GAAP net income compared to $11,900,000 of adjusted adjusted net income in Q1 of twenty twenty four. Diluted EPS was $0.22 in the first quarter compared with adjusted diluted EPS of $0.1 in the first quarter of twenty twenty four. Turning to liquidity. At the end of the quarter, we had zero debt outstanding dollars 369,400,000.0 in cash and investments and access to a $75,000,000 undrawn revolver with an option to increase our liquidity if needed.

Note that during the current quarter, we launched an $80,000,000 investment portfolio consisting of fixed income securities in order to optimize interest income over the long term which was funded with cash on hand. Cash flow from operations for the first quarter of twenty twenty five was $38,600,000 compared with $38,400,000 during Q1 of twenty twenty four Free cash flow during the first quarter was 2,700,000.0 Now for our outlook for full year 2025. We expect the following. Sixty four to sixty eight net new CAVA restaurant openings, CAVA same restaurant sales growth of 6% to 8%. CAVA restaurant level profit margin between 24.825.2% pre opening costs between $14,500,000 and 15,500,000.0 and adjusted EBITDA including the burden of preopening costs between $152,000,000 and 159,000,000 I wanna share a few additional thoughts related to our latest outlook. Our guidance reflects both the evolving macroeconomic landscape and the strength we're seeing in our business. Our consumer remains resilient and we believe that momentum is appropriately captured in our outlook. Our unit economic model remains core strength and we're committed to making disciplined investments that support long term sustainable growth. Turning to same restaurant sales. We continue to anticipate 6% to 8% growth for the year, As noted last quarter, we believe the most meaningful way to assess performance on a normalized basis is through a three year stack.

Which better captures the dynamic trends of recent years. We expect this metric to remain strong in the high [indiscernible] for the remainder of 2025. Turning to restaurant level margins. As previously mentioned, we implemented an approximate 1.7 in restaurant menu price adjustment in early January and continue to have no plans for additional increases despite ongoing macroeconomic uncertainty. We remain vigilant in monitoring our supply chain including any potential impacts related to tariffs That said, our exposure remains limited based on the current policies which are fluid given that the majority of our ingredients are domestically sourced or covered under existing contracts. In addition, we've implemented mitigation tactics to further mineralize the overall impact. Before we wrap, I wanna take a moment to reflect on the energy and purpose we felt coming out of CAVA Connect brought to life so clearly in the story Brett shared today. With a powerful reminder of the impact our team can have when they're in inspired, supported, and united by a shared mission. That momentum is carrying us forward, and it gives us great confidence in the future we're building together. Now I will turn the call back over to the operator and open it up for Q and A. Thank you.

Ladies and gentlemen, we will now begin the question and answer session. Should you have any follow-up questions, please feel free to re queue. Again, if you would like to ask a question, Our first question comes from the line of Sharon Zackfia from William Blair. Your line is open. Hey, good afternoon. Thanks for taking the question and congratulations. On continuing up the strong trends. I guess, Brett, you mentioned loyalty, and I tiered structure as something that you're gonna explore later this year. Could you expand on that and maybe with the relaunch that you did last fall, what has been kind of the most meaningful driver of seeing that uptick in engagement? Thank you.

Yeah. Hi, Sharon. Thanks for the question. We're really pleased with the performance we've seen to date. And if you remember, the original goal was moving from a more transaction based spend x get y to a earning bank points model that would drive greater engagement and participation in the program. And that's what we're seeing. So you you looked at our lower frequency or mid tier frequency users, and we we lowered the entry reward hurdle and that has gotten those users more engaged. It's allowed us really be able to communicate in a more personalized way to offer delight moments like the the Peter Chip moment that we talked about on the the prepared remarks. And so that's driven 340 basis points of improvement of revenue coming through the loyalty program. What we're looking to do later this year is roll out the second phase of this loyalty journey with a tiered structure that builds upon our base structure that we launched last fall. And that's to further recognize and and have our guests feel seen for their passion their frequency, in visiting CAVA and add increased benefits and rewards recognition to those tiers based on their frequency patterns.

So excited to build upon all the, the, success we've had to date and know, we're seeing that every week where we are pushing north of 50,000 registrations per week into the program. So we're about 8,000,000 loyalty members total to date, and that's growing every day.

Our next question comes from the line of Danilo Gargulo from Bernstein. Your line is open. Hey.

Hi.

This is Sagarir on behalf of Danilo. You mentioned that the KDS rollout is on track with, 42 stores now having KDS. So can you talk on what's the impact of KDS on throughput especially between the stores where it it has been rolled out versus the rest of the system. And then taking a step back what is driving the throughput differences among among your stores? Especially amongst the top decile and the bottom decile, Is it driven by location, store manager experience, team staffing levels, or whatnot. And is there a plan to bridge this difference and improve throughput in the near to medium term.

Yeah. I'll I'll take the first part of your question and hand it over to Tricia for the second part of your question. As it relates to the KDS, we don't give specific, throughput or productivity numbers, but what we can say is that the new kitchen display screen systems allow for much richer, deeper order management capabilities including increased productivity. So we have throttling capabilities on the back end that allow restaurants to manage how many orders they receive every fifteen minutes. And these screens allow them the capacity and ability to open up those throttles to a greater degree. And most importantly deliver improved order accuracy and guest experience scores is what we're seeing in the test restaurants. So we've expanded the rollout from 25 to 42, and we're accelerating that over the next few weeks working towards our goal of 250 restaurants by the end of the year.

Yeah. And regarding differences between restaurants when we look at them, in rank order based on AUV, it's interesting to point out that our top decile of restaurants from an AUV perspective have representation from all parts of the country, from all types of formats, from all income strata. So there really isn't one thing that is creating those large volumes, certainly speed and service are components that help. The one thing we've do tend to find is a much evenly spread demand throughout the day, fewer shoulder periods, so more of an even distribution of guests visiting our restaurant throughout the day. When we look at our restaurants based on quartiles, the bottom quartile of restaurants have younger restaurants in them overall. So it's really more of a match maturation cycle than it is anything else. In bringing those restaurants to the average and above average AUVs that we're able to deliver. The top quartile of our restaurants, in fact, have AUVs above $4,000,000 and deliver restaurant level margins of over percent, which really just amplifies and and demonstrates the power of this model the opportunity we have to bring more and more CAVAs across the country And also the restaurant level margins that we produce, we're able to make investments in team members and guests to drive strong press traffic momentum as we move forward.

Our next question comes from the line of Sean from JPMorgan. Your line is open. Hi. This is Crystal on for John Avinco. My question is on localregional supply growth. So we have seen a lot of new growth coming into many of your existing markets and legacy brands continue to grow as well. And given your multi regional success so far, could you discuss CAVA's recent performance in some of these existing markets? And how these dynamics inform your view on eventual TAM of the brand?

Yeah. We haven't seen any differences or market specific weakness. We noted we've seen consistent performance across the country in all markets and in all regions. And as it relates to your capacity comment, I mean, that's that's our industry. If you look over the last fifteen years, traffic has been negative in the industry all but one year, and that was a bounce back coming out of the pandemic. So it has been the case for many years that, you are competing for market share. And our traffic has proven over time and and the the positive traffic growth we've had in recent quarters that people are are choosing CAVA when they are eating out. And, you know, we have to prove every day why we are better than the three or four restaurants next to us. And we've been able to do that in recent quarters. And I would also add that when you look across the country, we do not have a region that has an average unit volume below 2,600,000. So we have strong AUVs across all regions as we noted even when we went public. That has continued to be the case and continued to grow over time across the country.

Our next question comes from the line of Andy Barish from Jefferies. Your line is open.

Hey guys. Just wondering on the marketing, you know, innovation side, is is SpiceFuel kinda the the tempo moment you've sort of talked about for '25, or should we expect you know, kind of something new on protein or flavors maybe later in the year? Yeah. Hey, Andy. It's Brett. Thanks for the question. No. I would expect a tempo moment later this fall based on the progress of innovation through our stage gate process right now, and it will likely be a new protein.

Okay.

Thank you. And then, Tricia, just on the the pressure from you know, the beef mix, steak mix being in place. Well, I guess, what kind of what kind of inflation are you seeing on that protein in particular? And and am I close to read that the rest of the basket was relatively flattish if beef contributed most of the year over year increase?

That's fair, Andy. So the basket itself, as you know, is very diverse. And so not to a lot of fluctuations on any single item. In and of itself. The supply chain team has done a great job in negotiating commitments and contracts for the year that were at better rates than what we've had in the past. So in the current quarter, it's about a hundred basis points is largely stake related, and that in fact has also been contracted through the end of the year.

Our next question comes from the line of Brian Mullen from Piper Sandler. Your line is open.

Hi, this is Allison Arstrom on for Brian Mullen. Thank you for taking the question. Question on menu innovation. I wanted to ask about the chicken shawarma test so far in Texas and California. Maybe just a little background, what led you to test this specific protein? And could you speak to how it's going so far from a consumer reception perspective? And from an operations perspective? What would the next steps be from here?

Thanks.

Sure. Thanks for the question. That is one of the proteins in our stage gate process, and it's testing in Dallas and and Florida. And we're very pleased with the progress. And the impetus behind it, it is a staple item in the Levant region, which is really core to our Mediterranean concept essence. And it is a different, cut of chicken, so it's spit roasted chicken breast that is, complimentary to our existing chicken cuts on the line. So it's a different textural experience a different look and feel. So we think it could be a nice complementary addition to our protein portfolio. And it is also a, [indiscernible] light lift on operations. It's an easy protein to produce. So we always wanna be mindful when we're adding innovation to make sure we are not adding too much operational complexity. So again, pleased with what we're seeing and the consumer response to it. And, if it continues on its current progression, you will see it across our fleet in coming quarters.

Our next question comes from the line of Jeff Bernstein from Barclays. Your line is open. Hi. This is Misha Datt on for Jeff Bernstein. I wanted to ask a question on restaurant margin. The 2025 guidance is consistent with 2024 restaurant margins in the 25% range. Which is well above the 20% that you spoke of just two years ago. So I wanted to ask how do you prioritize upside drivers, and is there ability to expand from here or to reinvest? Yeah. Thank you for the question. I appreciate that. Certainly, the significant improvement in AUV helps create a lot of that expansion in restaurant level margins.

But we're also very mindful of where we are in our growth and development and wanna sure that we're continuing to reinvest in the business through team members and guests. And some examples of that is making sure that we're appropriately compensating our team members both in wage and benefits and so we review that every quarter and adjust as as needed so that we're a best in class employer in each and every market. And then also being very thoughtful and mindful around menu price increases. So over the years, we've been very limited in those menu price increases from the end of 2019 to the end of twenty four. We raised menu prices about 15% and CPI went up 23%. So that's eight points less than that. And as you know, fast food went up over 30%. So it's an example of an investment in our guests that we think is important and [indiscernible] fuel that traffic momentum that we've been able to deliver.

Our next question comes from the line of Chris O'Cull from Stifel. Your line is open.

Great. Thanks guys. This is Patrick on for Chris. Brett, I was hoping you maybe could provide a little bit of additional color on the the success you're seeing in the labor deployment model and specifically, I think you mentioned that there were some additional opportunities for specific restaurants in certain situations even drive more improvement there. So I was curious if you could expand on that and maybe what those are and is there any way that you can also frame up how much you have been able to reinvest back into the restaurants I think you may have just touched on it a little bit in the previous question, but expand a bit on maybe what form that reinvestment is taking. Specifically for those initiatives?

Yeah. We, we haven't quantified any kind of specific numbers, but what we can say is we have seen productivity enhancements in improvements over both lunch and dinner. [indiscernible] as it pertains to the opportunity, when we roll this out, we rolled out the base labor deployments. And now it's really honing the the adoption of it and refining the deployment so people really adhere. Our teams adhere to the processes. And we see it when it's used as intended driving significant enhancements. And then we have others that are still working to get into those deployments And that's the opportunity we have going forward. So, as it relates to ours, it's we noted this in in past calls. It's more of a redistribution of ours. So the real intent is a, it's to, make our restaurants easier to run so the shifts aren't as frenetic. That the teams are in position guest facing, that our general managers are not jumping the line or jumping into the back to fill a hole or a gap to prep, that the prep is oriented before and after shifts, and that they can coach and lead the teams and that it frees our team members up to deliver that human connection.

And get out into the dining room, do table touches, have more guest facing interaction, and have a less stress shift. So we're very pleased with what we've seen to date. But like everything we do, we wanna be methodical and thoughtful about it and not push our teams too hard too fast. So we're very excited with what we've seen in the initial deployments, but know that there's a lot of opportunity to continue to lean into these deployments and drive greater productivity in the coming quarters.

Our next question comes from the line of Sarah from Bank of America. Your line is open. Thank you. And thank you for all the color today.

I wanted to go back to, the demand environment. You know, you said you have momentum There's uncertainty out there. And I guess the question is twofold. One is, you know, your three year stack in the quarter was actually a little bit better than that high 30 I didn't know if there was some conservatism embedded in your you know, in that whole holding that full year guidance. And then if some of your peers have talked about or competitors have talked about softness the DC area where you I know you have a a fairly big footprint. We've heard maybe softness in the lunchtime daypart. Any variation that you have seen that might be, you know, some kind of leading indicator in your in your business? Just you know, any kind of color you can you can give on that. Thanks.

Yeah. Thanks, Sarah. And so our guidance reflects fluidity of the macroeconomic environment. We know that there are stronger headwinds and consumers are feeling challenged. But there really isn't anything that we're seeing in our data in q one would suggest that, and I'll get to that in a minute. The one thing though to keep in mind is as you called out, we're reiterating that we believe we can deliver a three year stack in the high thirties, which is what we shared at the end of the year. But keep in mind that as we go into the second half of the year, we'll be lapping stake. As part of our prior year offering. So that that will be something that we'll be mindful of. As Brett said, we we follow our stage gate process, so we're not gonna manufacture anything to try to lap something that happened in the past because we think what we're focused on is the long term opportunity and what drives consumer behavior in general. As it relates to the data and what we have been seeing nothing in our data suggests that our consumers challenge as I mentioned a minute ago. Our premium attachment continues to be high.

Pita chips, for example, continues to increase in incidents as does some of our other premium items including steak. Our our per person average continues to increase. And we have positive traffic across all geographies all income strata, all formats, and all day parts. So when we look at the geographies, we do a deeper dive into the district because there have been lots of questions about Doge and the potential impact, and we haven't seen anything. In those markets. As well as lunch and dinner, we're seeing consistent strength across both day parts So there's been no fluctuation in our restaurants as it relates to that. When you think about income strata, I mentioned the consistency. And our bottom income stratas are actually outperforming, which is something we we shared before, and we're continuing to see that trait that that trend. At the end of the day, what we wanna do is make sure we're delivering an incredible value and a wonderful experience for our guests with a great because we know these times are very challenging and can consumers have to make choices. And what we want to make sure is they choose CAVA when they have a meal out.

Our next question comes from the line of David Tarantino from Baird. Your line is open.

Hi, good afternoon. Can I just clarify maybe the last question? I think you're projecting the three year stack comps in the high 30s, which is a very good number, and a implies good numbers for this year. But it is lower than what you did in the first quarter. So I just want to understand if that's something you're already seeing in the business or you're just leaving yourself some room given all the uncertainty. And then I guess my real question is I was hoping you could comment on the performance for the brand and some of the newer markets.

That you entered. I think you mentioned Indiana and Miami. So wondering if you could comment on the reception in those markets as well. Thank you.

Thanks, David. Just as a reminder, our quarter ended April 20. So much of what we're hearing about so post liberation day is really reflected in our results. Already, and so that's been captured. And our guidance reflects what we saw in q one through April 20 and what we're currently seeing in the business and we believe we can deliver a three year stack of the high thirties. The other thing that you asked about was performance of new markets. Great results in all of our restaurants that are opening across the country in 2025, very similar to the openings in '23 and '24, if not better. So in Indianapolis, in Fisher's, that restaurant performing very well as well as our restaurants in South Florida. But take our restaurant in Lafayette, Louisiana. That's exceeding expectations too. It's just really demonstrating the power of the brand and our ability to really expand to many other places across the country and leverage that enormous white space that's ahead of us.

Again, if you would like to ask the question, Our next question comes from the line of Andrew Charles from TD Cowen. Your line is open.

Thank you. This is Zach Ogden on for Andrew. I just had a question on the mix. It did look like it was still solidly positive in 1Q, but it did seem a little bit lower than last, say, three quarters. So [indiscernible] you expecting that and what are you seeing driving that?

So keep in mind, our combined impact include for price and mix includes 1.7% for menu price increases, which still delivers a fairly healthy mix impact. So I'm not seeing a significant change or deterioration there. Our premium attachments as I mentioned, are increasing. Our stake incidents is strong and and helping contribute to that as well.

Okay. Great. Thank you.

There are no questions at this time. I would like to hand the conference over back to Brett. Please go ahead.

Thank you for joining us today. Before we wrap, I wanna take a moment to acknowledge the strong start to the year and express my gratitude to our team. Delivering these results while staying true to our mission is something we're incredibly proud of. And it reflects the consistent focus and care of our teams that our teams bring to our business every day. This quarter, we also crossed an important milestone surpassing $1,000,000,000 in revenue on a trailing twelve month basis. It's a meaningful moment for our company and a reflection of the strength of our category defining Mediterranean brand. But most importantly, it's a testament to the hard work and dedication of our more than 11,000 team members. CAVA is a special place because of them. Thank you again for your time and continued support. We wish you a safe and enjoyable Memorial Day weekend and look forward connecting next quarter.

This concludes today's conference. Thank you for participating. You may now disconnect.