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Kura Sushi USA, Inc. KRUS Occupancy — Cost of Goods Sold
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Where this comes from
Reported directly by Kura Sushi USA, Inc. in its filing.
Tagged under the XBRL concept us-gaap:CostOfGoodsAndServicesSold.
The source filing: Kura Sushi USA, Inc.’s 10-Q, filed July 7, 2026.
- Filed
- Jul 7, 2026, 4:29 PM EDT
- Fiscal quarter
- Q3 FY2026
- Calendar quarter
- Q2 2026
- Accession
- 0001193125-26-297529
| Line item | Three Months Ended May 31, 2026 | Three Months Ended May 31, 2025 | Nine Months Ended May 31, 2026 | Nine Months Ended May 31, 2025 |
|---|---|---|---|---|
| Restaurant operating costs: | ||||
| Food and beverage costs | 25,911 | 20,928 | 72,162 | 58,225 |
| Labor and related costs | 26,280 | 24,478 | 74,756 | 68,306 |
| Occupancy and related expenses | 6,676 | 5,538 | 19,032 | 15,391 |
| Depreciation and amortization expenses | 4,236 | 3,450 | 12,358 | 9,827 |
| Other costs | 12,556 | 10,883 | 35,950 | 29,004 |
| Total restaurant operating costs | 75,659 | 65,277 | 214,258 | 180,753 |
| General and administrative expenses | 10,193 | 8,741 | 30,711 | 28,459 |
Item 1. Financial Statements.
FAQ
- What is Kura Sushi USA, Inc.'s occupancy — cost of goods sold?
- Kura Sushi USA, Inc. (KRUS) reported occupancy — cost of goods sold of $6.68M in Q1 2026.
- How has Kura Sushi USA, Inc.'s occupancy — cost of goods sold changed year-over-year?
- Kura Sushi USA, Inc.'s occupancy — cost of goods sold increased by 20.5% year-over-year, from $5.54M to $6.68M.
- What is the long-term trend for Kura Sushi USA, Inc.'s occupancy — cost of goods sold?
- Over 4 years (2021 to 2025), Kura Sushi USA, Inc.'s occupancy — cost of goods sold has grown at a 31.2% compound annual growth rate (CAGR), from $7.09M to $21M.
- What does occupancy — cost of goods sold mean?
- This metric represents the direct costs associated with the occupancy segment, including expenses related to facility maintenance, utilities, and lease-related service costs required to support restaurant operations. It captures the variable and fixed expenditures necessary to maintain the physical environment where food and services are delivered to customers. Monitoring this figure helps assess the efficiency of facility-related spending relative to the revenue generated by the restaurant footprint.
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