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The ONE Group Hospitality STKS Grill Concepts — Owned Restaurant Operating Expenses

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Other financials

Income statement

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Revenue$212.8M+0.8%
Operating income$13.9M+29.5%
Net income$3.2M+228%
EPS (diluted)-$0.20+4.8%

Balance sheet

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Cash & equivalents$6.1M-71.4%
Total debt$644.1M+0.6%
Total equity-$81.1M-301%
Total assets$877.2M-8.2%

Cash flow

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Operating cash flow$21.7M+154%
CapEx$9.9M-30.8%
Free cash flow$11.7M+302%

Valuation

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Market cap$63.44M-54.8%
Enterprise value$701.44M-9.2%
P/S0.1×-0.1×

Profitability

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Operating margin1.4%-1.1pp
Net margin-11.1%-14.2pp
FCF margin-1.2%

Returns & leverage

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Return on equity-40.5%-66.7pp
Debt / equity27.7×+18.2×
Current ratio0.4×-0.1×

Where this comes from

Reported directly by The ONE Group Hospitality in its filing.

Tagged under the XBRL concept stks:OwnedRestaurantOperatingExpenses.

The official record: The ONE Group Hospitality’s 10-Q, filed May 6, 2026, on SEC EDGAR. View the filing →

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Questions, answered.

What is The ONE Group Hospitality's grill concepts — owned restaurant operating expenses?
The ONE Group Hospitality (STKS) reported grill concepts — owned restaurant operating expenses of $20.67M in Q1 2026.
How has The ONE Group Hospitality's grill concepts — owned restaurant operating expenses changed year-over-year?
The ONE Group Hospitality's grill concepts — owned restaurant operating expenses decreased by 22.7% year-over-year, from $26.75M to $20.67M.
What is the long-term trend for The ONE Group Hospitality's grill concepts — owned restaurant operating expenses?
Over 2 years (2023 to 2025), The ONE Group Hospitality's grill concepts — owned restaurant operating expenses has grown at a 7.3% compound annual growth rate (CAGR), from $88.39M to $101.74M.
What does grill concepts — owned restaurant operating expenses mean?
Includes all indirect operating expenses incurred to support the company-owned restaurant locations, such as rent, utilities, marketing, and administrative overhead. This metric provides insight into the fixed and variable cost structure required to maintain restaurant operations. High levels relative to revenue may indicate operational inefficiencies or high occupancy costs.