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CAVA Group CAVA Change in Inventories

Change in Inventories at other companies

Chipotle Mexican Grill logo
Chipotle Mexican GrillCMG
-$4.75M+37.0%
Darden Restaurants logo
Darden RestaurantsDRI
$44.9M+151%
PFG
Performance Food GroupPFGC
$551.8M+60.9%
General Mills logo
General MillsGIS
-$283.6M-23.8%
Casey's General Stores logo
Casey's General StoresCASY
$115.02M
McCormick & Company, Incorporated logo
McCormick & Company, IncorporatedMKC
-$35.1M-400%

Other financials

Income statement

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Revenue$438.3M+32.1%
Gross profit$111.2M+32.3%
Operating income$25.3M+60.8%
Net income$23.6M-8.3%
EPS (diluted)$0.20-9.1%

Balance sheet

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Cash & equivalents$295.8M+2.2%
Total debt$498.5M+20.8%
Total equity$810.0M+11.5%
Total assets$1.4B+15.8%

Cash flow

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Operating cash flow$64.1M+66.1%
CapEx$48.6M+35.4%
Free cash flow$15.5M+473%

Valuation

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Market cap$10.39B+21.0%
Enterprise value$10.59B+21.6%
P/E150.7×+10.7×
P/S7.8×-10.3×

Profitability

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Gross margin24.6%-0.5pp
Operating margin4.7%+0.2pp
Net margin5.4%-8.1pp
FCF margin2.3%

Returns & leverage

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Return on equity8.6%-11.9pp
Debt / equity0.6×0.0×
Current ratio2.7×-0.3×

Where this comes from

Reported directly by CAVA Group in its filing.

Tagged under the XBRL concept us-gaap:IncreaseDecreaseInInventories.

The official record: CAVA Group’s 10-Q, filed May 20, 2026, on SEC EDGAR. View the filing →

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Questions, answered.

What is CAVA Group's change in inventories?
CAVA Group (CAVA) reported change in inventories of $242K in Q2 2026.
How has CAVA Group's change in inventories changed year-over-year?
CAVA Group's change in inventories increased by 175.6% year-over-year, from -$320K to $242K.
What does change in inventories mean?
The change in the value of goods and supplies the company has in stock.
How do you interpret change in inventories?
An increase in inventory uses cash and may signal overstocking or slowing sales, while a decrease may signal strong demand or supply chain constraints.
How does change in inventories compare across companies?
Crucial for restaurant chains; peers aim to keep inventory low to minimize waste and spoilage of perishable goods.