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Bloomin' Brands, Inc. is a leading casual dining restaurant company with a diverse portfolio of restaurant concepts. The company operates and franchises restaurants under well-known brands such as Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse & Wine Bar. These restaurants offer a range of dining experiences from casual to fine dining, catering to a variety of customer preferences.
- U.S. Segment - Operates restaurants across the United States, including Outback Steakhouse, Carrabba’s Italian Grill, Bonefish Grill, and Fleming’s Prime Steakhouse & Wine Bar, offering diverse dining experiences from casual to fine dining.
- International Segment - Manages franchised restaurants outside the United States in 12 countries, providing similar dining experiences as the U.S. segment.
- Other Revenues - Includes revenues from subsidiaries in Hong Kong and China, contributing to the company's international presence.
| Name | Position | External Roles | Short Bio | |
|---|---|---|---|---|
Michael L. Spanos ExecutiveBoard | CEO and Board Member | Non-executive director at Casey’s General Stores. | CEO since September 2024, previously EVP and COO at Delta Airlines, with extensive leadership experience in multi-unit businesses and customer-focused strategies. | |
Cathie Koch Executive | Group Vice President, Corporate Affairs | None | Group VP of Corporate Affairs, with responsibilities for communications and public affairs, confirmed in recent filings. | |
Kelly Lefferts Executive | EVP, Chief Legal Officer, and Secretary | None | Chief Legal Officer since July 2019, overseeing legal and compliance matters, with a long tenure at BLMN starting in 2008. | |
Lissette Gonzalez Executive | EVP and Chief Commercial Officer | None | Chief Commercial Officer since February 2025, previously EVP of Supply Chain and Operations Excellence, with a focus on strategic realignment and operational efficiency. | |
Mark Graff Executive | EVP, President of Bonefish Grill and Fine Dining | None | President of Bonefish Grill since November 2023, with a decade of experience at BLMN in finance and investor relations roles. | |
Pat Hafner Executive | EVP, President of Outback Steakhouse | None | President of Outback Steakhouse since January 2025, with a long career at BLMN starting as a server and advancing through operational leadership roles. | |
Philip Pace Executive | SVP, Chief Accounting Officer | None | Chief Accounting Officer since July 2022, with prior roles as Group VP and Controller at BLMN. | |
Tara Kurian Executive | VP, Corporate Finance and Investor Relations | None | VP of Corporate Finance and Investor Relations, confirmed in recent filings, with no additional details provided in the documents. | |
W. Michael Healy Executive | EVP and CFO | None | CFO since April 2024, with over 15 years at BLMN in various leadership roles, including President of Bonefish Grill and SVP of Global Supply Chain. | |
David George Board | Independent Director | National Trustee for Boys & Girls Clubs of America. | Director since 2024, with over 30 years in the restaurant industry, including leadership roles at Darden Restaurants. | |
James L. Dinkins Board | Independent Director | CEO of The Honey Baked Ham Company; Director at Monster Beverage Co.. | Director since February 2025, with a 40-year career in consumer goods and foodservice, including leadership roles at Coca-Cola. | |
John J. Mahoney Board | Independent Director, Chair of Audit Committee | Chairman of the Board at Burlington Stores; Director at Chico’s FAS. | Director since May 2012, with extensive financial expertise as former CFO and Vice Chairman at Staples, Inc.. | |
Jonathan Sagal Board | Independent Director | Partner at Starboard Value LP; Board Member at Microlumbia Impact Fund. | Director since January 2024, with expertise in corporate governance and operational improvements, including prior investments in Darden Restaurants and Papa John’s. | |
Julie Kunkel Board | Independent Director | None | Director since 2022, with nearly 40 years of experience at Ernst & Young LLP, specializing in finance, accounting, and risk management. | |
Lawrence Jackson Board | Independent Director | Senior Advisor at New Mountain Capital; Board Member at John Bean Technologies Corporation and Assurant, Inc.. | Director since 2020, with expertise in executive leadership, consumer and retail sectors, and supply chain management. | |
Melanie Marein-Efron Board | Independent Director | CFO at Urban Outfitters. | Director since August 2022, with over 27 years of experience in finance and leadership roles at Urban Outfitters, Campbell Soup, and Godiva Chocolatier. | |
R. Michael Mohan Board | Chairman of the Board | Interim CEO at Petco Health and Wellness Company; Non-executive director at Vizio Holding Corp.. | Chairman since August 2023, with extensive retail experience as former COO and President at Best Buy. | |
Rohit Lal Board | Independent Director | EVP and CIO at Saia, Inc.. | Director since August 2023, with expertise in digital transformation, supply chain logistics, and cybersecurity. | |
Tara Walpert Levy Board | Independent Director | VP, Americas at YouTube; Board Member at Braze, Inc.. | Director since July 2013, with expertise in digital media, marketing, and technology, and leadership roles at Google and YouTube. |
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Given your plan to remodel approximately 50% of your stores over the next two to three years, primarily focusing on Outback, can you provide more detail on the expected capital expenditure per store and the anticipated return on investment in terms of sales lift or traffic growth?
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You mentioned a goal to reduce G&A expenses to 5% of sales, currently at about 5.5% to 5.8% this year. What specific steps are you taking to achieve this reduction, and is it realistic to rely mainly on revenue growth, or will further cost-cutting measures be necessary?
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With consumers showing check management behaviors, especially among households under $100,000 income, resulting in lower attachment rates for appetizers, beverages, and desserts, how do you plan to address this trend and encourage higher guest spending without compromising value perception?
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Considering the expectation of mid-single-digit inflation in beef costs and overall commodity inflation of 2.5% to 3.5%, how do you intend to mitigate these cost pressures while maintaining margins and not passing excessive costs onto consumers, especially as you emphasize value?
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As you implement a 10% to 15% menu reduction to simplify operations, how are you ensuring this doesn't negatively impact guest satisfaction and traffic, and what measures are you taking at the store level in terms of labor, marketing, and technology to support both simplification and growth objectives?