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Papa John's International PZZA Domestic Company-Owned Restaurants — Cost, Other

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MCDInternational Operated Markets — Company operated restaurants expenses
$1.26B+11.8%

Other financials

Income statement

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Revenue$478.6M-7.7%
Gross profit$137.7M-9.3%
Operating income$20.8M-13.4%
Net income$7.3M-21.3%
EPS (diluted)$0.21-22.2%

Balance sheet

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Cash & equivalents$39.0M-11.3%
Total debt$952.6M-3.2%
Total equity-$449.1M-4.0%
Total assets$831.9M-7.4%

Cash flow

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Operating cash flow$7.2M-76.9%
CapEx$13.5M+10.0%
Free cash flow-$6.2M-133%

Valuation

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Market cap$1.19B-26.9%
Enterprise value$2.1B-18.1%
P/E41.5×+20.7×
P/S0.6×-0.2×

Profitability

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Gross margin28.8%+0.3pp
Operating margin4.3%-2.9pp
Net margin1.4%-2.4pp
FCF margin1.8%

Returns & leverage

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Return on equity131.1%
Debt / equity33.6×
Current ratio0.8×0.0×

Where this comes from

Reported directly by Papa John's International in its filing.

Tagged under the XBRL concept pzza:CostOther.

The official record: Papa John's International’s 10-Q, filed May 7, 2026, on SEC EDGAR. View the filing →

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Questions, answered.

What is Papa John's International's domestic company-owned restaurants — cost, other?
Papa John's International (PZZA) reported domestic company-owned restaurants — cost, other of $34.69M in Q1 2026.
How has Papa John's International's domestic company-owned restaurants — cost, other changed year-over-year?
Papa John's International's domestic company-owned restaurants — cost, other decreased by 22.7% year-over-year, from $44.9M to $34.69M.
What is the long-term trend for Papa John's International's domestic company-owned restaurants — cost, other?
Over 2 years (2023 to 2025), Papa John's International's domestic company-owned restaurants — cost, other has grown at a -4.2% compound annual growth rate (CAGR), from $184.02M to $168.97M.
What does domestic company-owned restaurants — cost, other mean?
This metric encompasses miscellaneous operating expenses incurred by company-owned domestic restaurants, such as utilities, rent, repairs, and maintenance. It captures the non-labor and non-food costs required to keep a restaurant operational. Monitoring these costs helps identify trends in overhead and facility management expenses.