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Cracker Barrel Old Country Store CBRL Restaurant — Cost of Goods Sold

Other product segments

Retail
$69.14M-0.4%

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Other financials

Income statement

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Revenue$797.4M-2.9%
Gross profit$556.4M-3.0%
Operating income$6.7M-54.8%
Net income$42.8M+240%
EPS (diluted)$1.90+239%

Balance sheet

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Cash & equivalents$26.1M+165%
Total debt$1.1B-4.0%
Total equity$465.5M-0.8%
Total assets$2.1B-2.4%

Cash flow

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Operating cash flow$94.7M+312%
CapEx$27.8M-24.0%
Free cash flow$66.9M

Valuation

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Market cap$1.08B-18.5%
Enterprise value$2.2B-12.3%
P/E41.2×+18.3×
P/S0.3×-0.1×

Profitability

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Gross margin68.6%-0.4pp
Operating margin-0.6%-2.7pp
Net margin0.8%-0.9pp
FCF margin1.3%-1.1pp

Returns & leverage

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Return on equity5.6%-7.3pp
Debt / equity2.5×-0.1×
Current ratio0.5×-0.2×

Where this comes from

Reported directly by Cracker Barrel Old Country Store in its filing.

Tagged under the XBRL concept us-gaap:CostOfGoodsAndServicesSold.

The official record: Cracker Barrel Old Country Store’s 10-Q, filed June 9, 2026, on SEC EDGAR. View the filing →

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Questions, answered.

What is Cracker Barrel Old Country Store's restaurant — cost of goods sold?
Cracker Barrel Old Country Store (CBRL) reported restaurant — cost of goods sold of $171.83M in Q1 2026.
How has Cracker Barrel Old Country Store's restaurant — cost of goods sold changed year-over-year?
Cracker Barrel Old Country Store's restaurant — cost of goods sold decreased by 3.4% year-over-year, from $177.9M to $171.83M.
What is the long-term trend for Cracker Barrel Old Country Store's restaurant — cost of goods sold?
Over 2 years (2023 to 2025), Cracker Barrel Old Country Store's restaurant — cost of goods sold has grown at a -1.4% compound annual growth rate (CAGR), from $769.3M to $748.46M.
What does restaurant — cost of goods sold mean?
This metric captures the direct costs associated with food, beverage, and service supplies required to generate restaurant revenue. It reflects the company's exposure to commodity price volatility and supply chain efficiency for essential ingredients like proteins and produce. Monitoring this cost helps assess the restaurant segment's gross margin health and the effectiveness of procurement strategies in a cost-plus vendor environment.