We opened our first location on Alvarado Street in Los Angeles, California, in 1980, and have grown our restaurant system to 503 domestic restaurants, comprised of 175 company-operated and 328 franchised restaurants as of December 31, 2025.
−Removed: Our restaurants are located principally in California, but also in Arizona, Nevada, Texas, Utah, Colorado and Louisiana.
+Added: Our restaurants are located principally in California, but also in Arizona, Nevada, Texas, Utah, Colorado, Washington and Louisiana.
Additionally, as of December 31, 2025, we had 8 licensed restaurants in the Philippines.
−Removed: Our typical restaurant is a free-standing building with drive-thru service that ranges in size from 2,200 to 3,000 square feet with seating for approximately 50-70 people.
−Removed: El Pollo Loco is a differentiated and growing restaurant concept that specializes in fire-grilling citrus-marinated chicken and operates in the limited service restaurant (“LSR”) segment.
−Removed: We strive to make and serve food that is “better for you” and also flavorful.
−Removed: Our distinctive menu features our signature product, citrus-marinated fire-grilled chicken, served in a variety of Mexican-inspired entrees, like burritos and tostadas, healthier choices, like salads, and chicken meals available in a variety of sizes to feed individuals and larger groups.
−Removed: Our entrees include favorites such as our Guacamole Chicken Burrito, Double Chicken Tostada, Crunchy Chicken Taco, and the Original Pollo Bowl®.
−Removed: Our famous Creamy Cilantro dressing and salsas are prepared fresh daily, allowing our customers to create their favorite flavor profiles to enhance their culinary experience.
−Removed: Our distinctive menu with “better for you” and more affordable healthier alternatives appeals to consumers across a wide variety of socio-economic backgrounds and drives our balanced composition of sales throughout the day (our “day-part mix”), including at lunch and dinner.
+Added: Our typical restaurant is a free-standing building with drive-thru service that ranges in size from 2,200 to 3,000 square feet with seating for approximately 50 to 70 people.
+Added: El Pollo Loco is a differentiated and growing restaurant concept that specializes in fire-grilling citrus-marinated chicken and operates in the limited service restaurant (“LSR”) market segment.
+Added: We believe that our market position to make and serve quality chicken that is fast and easy sets El Pollo Loco apart.
+Added: Our distinctive menu features our signature product, citrus-marinated fire-grilled chicken, served in a variety of Mexican-inspired entrees, like burritos, tostadas, and salads, as well as bone-in chicken meals available in a variety of sizes to feed individuals and larger groups.
+Added: Our entrees include favorites such as tostadas, burritos, bowls, and salads, and we offer a variety of fresh salsas and delicious dressings that give our customers the opportunity to customize their meals.
+Added: Our distinctive menu with high quality chicken entrees appeals to consumers across a wide variety of socio-economic backgrounds and drives our balanced composition of sales throughout the day, including at lunch and dinner.
The Company operates in one operating segment.
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Financial Statements and Supplementary Data.”
−Removed: The restaurant industry is divided into two segments:
+Added: The restaurant industry is divided into two market segments:
full service and limited service.
−Removed: We operate within the broader LSR segment, and we strive to offer the food and dining experience of a fast-casual restaurant and the speed, value, and convenience of a quick-service restaurant (“QSR”).
+Added: We operate within the LSR segment, and we strive to offer the food and dining experience of a fast-casual restaurant and the speed, value, and convenience of a quick-service restaurant (“QSR”).
We strive to offer menu options that are made with fresh ingredients and provide a quality, “better for you” alternative to typical fast food, all while using Mexican flavors to make our food craveable and delicious.
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We believe that the following strengths differentiate us from our competitors and serve as the foundation for our continued growth:
−Removed: Differentiated Restaurant Concept with Broad Appeal.
−Removed: We believe that our food, which is quality fire-grilled chicken served in a variety of freshly prepared meals and entrees and inspired by broadly appealing Mexican flavors, served in contemporary restaurant environments at reasonable prices, positions us well to satisfy the needs of a wide customer base by appealing to the broader general market who seek convenient and high-quality meals at reasonable prices.
−Removed: We provide our customers with the opportunity to enjoy citrus-marinated, fire-grilled chicken and entrees containing distinctive ingredients such as fresh avocados and serrano peppers at price points that appeal to a broad consumer base.
+Added: Unique Menu with Broad Appeal.
+Added: We believe that our food, which is quality fire-grilled chicken served in a variety of freshly prepared meals and entrees and inspired by broadly appealing Mexican flavors and served in contemporary restaurant environments at reasonable prices positions us well to satisfy the needs of a wide customer base by appealing to the broader general market who seek convenient quality meals at reasonable prices.
+Added: We provide our customers with the opportunity to enjoy citrus-marinated, fire-grilled chicken and entrees containing fresh ingredients, like avocados, tomatoes, and serrano peppers at price points that appeal to a broad consumer base.
We believe that our entree prices are typically lower than the fast-casual segment, and a slight premium to the QSR segment.
We prepare our entrees to order in approximately four minutes and customers can select from a variety of freshly prepared salsas to complement their meal selection.
−Removed: also believe that our concept, which integrates the complexity of creating real food in real kitchens with the speed of our service model and the skill of our trained Grill Masters, provides a layer of competitive insulation around our restaurant model.
+Added: We also believe that our concept, which integrates the complexity of cooking real food in real kitchens with the speed of our
+Added: service model and the skill of our trained Grill Masters, provides a layer of competitive insulation around our restaurant model.
We believe that our positioning appeals to a broad customer base, and that our brand crosses over traditional age, ethnic, and income demographics, giving consumers the best of both the fast-casual and QSR segments.
We seek to position ourselves as a differentiated restaurant concept, which we believe sources traffic from both dining segments and, as a result, we expect it to drive transaction growth in the future.
+Added: We also frequently test and introduce innovative new products.
+Added: For example, we are currently testing chicken tenders and sandwiches, products which we expect to launch to our restaurant system during fiscal year 2026.
Mexican-Inspired, Freshly-Prepared Fire-Grilled Chicken and Entrees.
−Removed: Our signature product is our chicken, marinated with a proprietary recipe of citrus juice, garlic, and spices, which serves as the foundation of our distinctive menu of flavorful bone-in chicken meals and entrees.
−Removed: With menu items such as our signature Fire-Grilled Chicken Meals and Family Meals, Double Chicken Tostada, the Original Pollo Bowl®, Guacamole Chicken Burrito, and Double Chicken Avocado Salad, we believe that we offer our customers a “better for you” alternative to traditional food on-the-go.
+Added: Our signature product is our chicken, marinated with a proprietary recipe of citrus juice, pineapple, garlic, and spices, which serves as the foundation of our distinctive menu of flavorful bone-in chicken meals and entrees.
+Added: With menu items such as our signature Fire-Grilled Chicken Meals and Family Meals, Double Chicken Tostada, the Original Pollo Bowl®, Guacamole Chicken Burrito, and Double Pollo Salads, we believe that we offer our customers a quality alternative to traditional food on-the-go.
The majority of our menu items are prepared in-restaurant using fresh ingredients, including our bone-in chicken and chicken breast filets, rice, salsas, and cilantro dressing.
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From there, our Grill Masters fire-grill and hand-chop our chicken to order.
−Removed: Our team members create our salsas and cilantro dressings with fresh tomatoes, avocados, serrano peppers, and cilantro, and our rice and beans are seasoned and simmered in our restaurants throughout each day.
−Removed: Our bone-in chicken meals and Mexican-inspired entrees accounted for 41% and 52% of our company-operated restaurant sales in 2024, respectively, 43% and 50%, respectively, in 2023, and 44% and 50%, respectively, in 2022.
+Added: Our team members create our salsas and Creamy Cilantro dressing with fresh tomatoes, avocados, serrano peppers, and cilantro, and our rice and beans are seasoned and simmered in our restaurants throughout each day.
Our individual and family-sized chicken meals appeal to customers looking to dine at the restaurant or take out during dinnertime, while our Mexican-inspired entrees draw traffic from customers at lunchtime or for an afternoon snack, thereby enabling us to generate sales split almost equally between lunch and dinner.
−Removed: We believe that our family-sized chicken meals provide a “better for you” and more convenient alternative for families looking to solve the “dinnertime dilemma” of providing their families with high-quality meals without investing significant time or money.
−Removed: In 2024 approximately 25% of our company-operated sales were generated from family-sized meals, compared to 26% in 2023, and 28% in 2022.
+Added: We believe that our family-sized chicken meals provide an affordable and more convenient alternative for families looking to solve the “dinnertime dilemma” of providing their families with high-quality meals without investing significant time or money.
Operations Infrastructure that Allows for Real-Time Control, Fast Feedback, and Innovation.
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Most of our senior management team has extensive operating experience in the restaurant industry.
−Removed: Members of the senior leadership team include Elizabeth Williams as our Chief Executive Officer, Maria Hollandsworth as our President and Chief Operating Officer, Ira Fils as our Chief Financial Officer, Anne Jollay as our Chief Legal Officer, Bjorn Erland as our Chief People Officer, Tim Welsh as our Chief Development Officer, Jill Adams as our Chief Marketing Officer, and Clark Matthews as our Chief Information Officer.
+Added: Members of the senior leadership team include Elizabeth Williams as our Chief Executive Officer, Ira Fils as our Chief Financial Officer, Jason Weintraub as our Chief Legal and People Officer, Tim Welsh as our Chief Development Officer, Jill Adams as our Chief Marketing Officer, Vadim Parizher, Chief Technology Officer, and Clark Matthews as our Chief Information Officer.
Our Growth Strategy
We believe that we are well-positioned for sales growth because of our position in the high growth chicken category, appeal to a broad customer base, quality ingredients and a menu with broadly appealing Mexican flavors, disciplined business model, and strong unit economics.
−Removed: In 2024, 2023 and 2022, our comparable restaurant sales grew 2.8%, 0.3% and 5.9%, respectively.
+Added: In 2025, 2024 and 2023, our comparable restaurant sales grew 0.3%, 2.8%
+Added: and 0.3%, respectively.
We plan to continue to expand our business, drive restaurant sales growth and increase company profits by executing our Strategic Plan, which consists of the following five key strategies:
Brand That Wins
−Removed: We believe that being the craveable, affordable, better for you chicken leader, reinforced with our marketing and product offering, positions us to deliver on our first strategic pillar, Brand That Wins.
+Added: We believe that being the flavorful, affordable, quality chicken leader, reinforced with our marketing and product offering, positions us to deliver on our first strategic pillar, Brand That Wins.
Our marketing and advertising focuses on quality and freshly prepared ingredients to reinforce the cooking we do in our restaurants every day.
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Our grilled chicken is versatile and is offered in bone-in and boneless options, giving our customers choice and variety.
−Removed: Our chicken will continue to be the focus of our advertising campaigns and consumer messaging, and we believe that we are positioned uniquely to be the alternative to fried chicken and overindulgent fast food in the marketplace.
+Added: Our chicken will continue to be the focus of our advertising campaigns and consumer messaging, and we believe that we are positioned uniquely to be a healthier alternative in the fast food marketplace.
We believe that we are uniquely positioned within the LSR restaurant space.
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We believe that we have opportunities for menu innovation around different forms of chicken and portability as we look to increase customer frequency and earn share from the competition.
−Removed: In addition, we will continue to tap into the need for healthier offerings by building on the success of our fire-grilled chicken and “better for you” products.
−Removed: We engage customers through our seasonal product calendar, which features existing product platforms, like our Double Chicken Tostadas and Fire-Grilled Burritos, and limited-time offers like our Double Pollo Fit® Bowls.
−Removed: Our key points of differentiation are communicated through our advertising campaign, which highlights our food quality and “better for you” menu options.
−Removed: We tailor our message from television and direct mail, which garners broad exposure, to our Loco Rewards loyalty program and social media platform where we engage in more personalized marketing.
+Added: We believe that our seasonal product calendar is an effective way to keep customers engaged with the brand throughout the year, featuring both existing product platforms, like Chicken Quesadillas and Double Chicken Burrito Bowls, and limited-time offers like our Baja Tostadas.
+Added: Our key points of differentiation are communicated through our advertising campaigns, which highlights our food quality and flavorful entrees.
+Added: We tailor our message across television and direct mail, which garners broad exposure, to our Loco Rewards loyalty program, as well as through various social media platforms where we engage in more personalized marketing.
Hospitality Mindset
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In 2025, we continued to implement initiatives to make it easier for our employees to operate our restaurants.
−Removed: These included eliminating low-volume menu items with unique ingredients or complex builds, like our Keto Burrito, as well as purchasing pre-chopped serrano peppers and fresh cilantro to reduce prep and ensure consistency, and using new equipment to simplify salsa production.
−Removed: Our labor and deployment system allows us to focus our team on serving customers quickly and efficiently, while maintaining our quality and service standards.
−Removed: Initiatives currently in test include a chicken holding cabinet, which improves overall quality and chicken availability during off-peak hours, and self-ordering kiosks which make ordering easy for our customers.
+Added: These included standardizing product builds and reducing unique ingredients with our bowls and salads, using new equipment such as a chicken holding cabinet, which improves overall quality and chicken availability during off-peak hours, and self-ordering kiosks which make ordering easy for our customers.
+Added: Our labor and deployment system continue to evolve and allow us to focus our team on serving customers quickly and efficiently, while maintaining our quality and service standards.
+Added: Initiatives currently in test include self-ordering kiosk enhancements which improve the customer ordering experience, and kitchen display screen enhancements which simplify product descriptions.
These and other initiatives are intended to enable our restaurant employees to increase their focus on delivering exceptional hospitality and speed of service to our customers.
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In addition to offering digital ordering through our website and mobile app, we participate in 3rd party delivery marketplaces.
−Removed: We currently have partnerships with DoorDash, Postmates, Uber Eats,
+Added: We currently have partnerships with DoorDash, Postmates, Uber Eats, and Grubhub.
As of December 31, 2025, DoorDash maintained exclusivity for delivery orders placed directly with our restaurants.
For orders placed directly from the restaurant, no fee is charged to the restaurant as the full delivery cost is borne by the customer.
−Removed: In total, during fiscal 2024, all digital and delivery orders including mobile and web orders constituted 12.2% of our total sales mix.
+Added: In total, during fiscal 2025, all digital and delivery orders including mobile, web orders, and excluding kiosks constituted 13.8% of our total sales mix.
As of December 31, 2025, all company-operated and franchise restaurants offered integrated delivery through a third-party service.
−Removed: We plan to continue investing in our loyalty and delivery programs as well as other technology platforms to continue making it easier for customers to access our food.
+Added: We plan to continue investing in our loyalty and delivery programs as well as other technology platforms that make it easier for customers to access our food.
Winning Unit Economics
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Through this effort, we identified several workstreams to optimize product costs, supplier efficiencies, and labor deployment.
−Removed: While some of the savings were realized in 2024, we believe that these initiatives will have a positive impact on overall profitability for future years as well.
−Removed: In addition to managing cost of sales, we also believe that having a cost-improved new store prototype will have a positive impact on overall profitability and fuel growth.
−Removed: Work was completed in 2024 to reduce the overall cost of the restaurant prototype through updating layout, materials, and furnishings, while keeping a modern, durable, and quality aesthetic.
−Removed: The brand will open its first cost-improved prototype in 2025.
+Added: While some of the savings were realized in 2024 and 2025, we believe that these initiatives will have a positive impact on overall profitability for future years as well.
+Added: In addition to managing cost of sales and operating expenses, we believe that a cost-improved restaurant prototype is critical to enhancing returns and supporting disciplined growth.
+Added: Cost optimization efforts related to furniture, fixtures, and equipment (“FF&E”), layout, materials, and design standards were initiated at the end of 2024.
+Added: Identified savings – particularly within FF&E – have been incorporated into new restaurant builds beginning in 2025.
+Added: The full next-generation prototype, inclusive of identified cost savings to date, is expected to open in 2026.
Drive Unit Growth Again Through National Expansion
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Our restaurant model is designed to generate strong cash flow, attractive restaurant-level financial results and high returns on invested capital .
−Removed: During fiscal 2024, we opened four new stores, of which two were franchised and two were company-owned.
+Added: During fiscal 2025, we opened nine new stores, of which eight were franchised and one was company-owned.
In addition to unit growth, we believe that remodels and refreshes to our existing fleet will keep El Pollo Loco relevant to our customers and keep them coming back.
−Removed: In 2024, we completed eight company-operated restaurant remodels, and our franchisees completed 44 remodels.
−Removed: In 2025, we plan to continue our standard practices for remodels, including 30-40 company-operated and 30-40 franchised restaurants.
+Added: In 2025, we completed 17 company-operated restaurant remodels, and our franchisees completed 52 remodels.
+Added: In 2026, we plan to continue our standard practices for remodels, including 25 to 35 company-operated and 30 to 40 franchised restaurants.
We expect future new unit development to be led by franchisees and complemented by company store growth, through both in-fill in existing markets and expansion into adjacent and contiguous new markets.
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We believe that our restaurant model is designed to generate strong cash flow, attractive restaurant-level financial results, and high returns on invested capital, which we believe provide us with a strong foundation for unit growth over the long-term.
−Removed: In 2024, two new company-operated restaurants were opened in California and two new franchised restaurants were opened, one in California and one in Texas.
−Removed: In fiscal 2025, we intend to open one to two new company-operated restaurant in California and eight to nine new franchised restaurants.
+Added: In 2025, one new company-operated restaurant was opened in California and eight new franchised restaurants were opened, two in California, one in Texas, two in Arizona, one in Colorado, one in New Mexico, and one in Washington.
+Added: In fiscal 2026, we intend to open three to four new company-operated restaurants in California and Texas and 15 to 16 new franchised restaurants.
Site Selection Process
We consider the location of a restaurant to be a critical variable in its long-term success and as such, we devote significant effort to the investigation and evaluation of potential restaurant locations.
−Removed: Our in-house development team has extensive experience building such brands as Burger King, Carl’s Jr., Jimmy John’s, QDOBA, Baskin Robbins, Denny’s and Dunkin’ Brands.
−Removed: We use a combination of our in-house development team and outside real estate
−Removed: consultants to locate, evaluate, and negotiate new sites using various criteria, including demographic characteristics, daytime population thresholds, and traffic patterns, along with the potential visibility of, and accessibility to, the restaurant.
+Added: Our in-house development team has extensive experience building such brands as Starbucks, QDOBA, Taco Bell, and Coffee Bean & Tea Leaf.
+Added: We use a combination of our in-house development team and outside real estate consultants to locate, evaluate, and negotiate new sites using various criteria, including demographic characteristics, daytime population thresholds, and traffic patterns, along with the potential visibility of, and accessibility to, the restaurant.
The process for selecting locations incorporates management’s experience and expertise and includes extensive data collection and analysis.
−Removed: Additionally, we use information and intelligence gathered from managers and other restaurant personnel that live in or near the neighborhoods that we are considering.
+Added: Additionally, we use
+Added: information and intelligence gathered from managers and other restaurant personnel that live in or near the neighborhoods that we are considering.
Based on our experience and results, we are currently focused on developing freestanding sites with drive-thrus along with select in-line locations.
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We have food safety and quality assurance programs designed to maintain the highest standards for the food and the food preparation procedures that are used by both company-operated and franchised restaurants.
−Removed: We have a quality assurance team and employ third-party auditors that perform our workplace and food safety restaurant audits.
+Added: We have a quality assurance team and employ third-party auditors that perform our workplace, brand standards, and food safety restaurant audits.
Managers and Team Members
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There are between 15 and 35 team members per restaurant who prepare our food fresh daily and provide customer service.
−Removed: To lead our restaurant management teams, we have area leaders, each of whom is responsible for 6 to 9 restaurants.
−Removed: Overseeing the area leaders are three Regional Directors of Operations who report up to the Sr.
−Removed: Director of Operation who reports to our Chief Operating Officer.
−Removed: Franchise operations are supported by four directors of franchise and a Vice President, Franchise Operations, who reports to the Chief Operating Officer.
+Added: To lead our restaurant management teams, we have structure of area leaders, market leaders, and regional directors that report to our Vice President of Company Operations.
Our team members are the heart of El Pollo Loco, and it is our responsibility to equip them with the skills and knowledge necessary to deliver our high standards and commitments to the customer and team member experience.
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In a rapidly evolving landscape, effective training depends not only on the quality of content but also on delivery methods.
−Removed: We believe in a blended approach to training to capture all audiences by integrating digital technology and traditional hands-on training activities.
+Added: We believe in a blended approach to training to capture all audiences by integrating digital technology and traditional hands-
+Added: on training activities.
To engage our growing base of multi-generational employees, we employ a Learning Management System called Pollo Zone, a tablet-based interactive learning tool.
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In existing markets, we encourage growth from current franchisees.
−Removed: In our expansion markets, we seek highly-qualified and experienced new franchisees for multi-unit development opportunities.
+Added: In our expansion markets, we seek highly-qualified, well-capitalized and experienced new franchisees for multi-unit development opportunities.
We believe that creating a foundation of initial and on-going support is important for future success, both for our franchisees and for our brand.
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To keep customers engaged with the program, unannounced offers, called “Surprise and Delights” are awarded based on that customer’s transaction history.
−Removed: We communicate offers, loyalty updates and other Loco Rewards campaigns to customers via in-app messaging, mobile phone push notifications and email.
+Added: We communicate offers, loyalty
+Added: updates and other Loco Rewards campaigns to customers via in-app messaging, mobile phone push notifications and email.
Our online ordering program makes it easy for customers to skip the line and order ahead.
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We have a quality assurance team and third-party accredited auditors that perform comprehensive supplier audits on a frequency schedule based on the potential food safety risk for each product.
−Removed: We contracted with McLane Company (our “primary distributor”), a major foodservice distributor, for substantially all of our food and supplies, including the poultry that our restaurants receive from suppliers for fiscal 2024.
−Removed: Starting in March 2025, Performance Food Group Customized Distribution (“PFG Customized”) will be our new primary distributor for substantially all of our food and supplies, including the poultry that our restaurants receive from suppliers.
+Added: Starting in March 2025, Performance Food Group Customized Distribution (“PFG Customized”) was our new primary distributor for substantially all of our food and supplies, including the poultry that our restaurants receive from suppliers.
Our primary distributor delivers supplies to most of our restaurants two to three times per week.
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In the past, we have entered into contracts ranging from one to two years depending on current and expected market conditions.
−Removed: During fiscal 2024, we sourced poultry from six suppliers, with three accounting for approximately 77% of our purchases for fiscal 2024.
+Added: During fiscal 2025, we sourced poultry from five suppliers, with three accounting for approximately 97% of our purchases for fiscal 2025.
During fiscal 2025, more than 80% of our poultry purchases have been contracted at a fixed price.
+Added: Moving into fiscal 2026, we have entered into contracts with six suppliers.
Intellectual Property
−Removed: We have registered El Pollo Loco ® , Pollo Bowl ® , The Crazy Chicken ® , and certain other names used by our restaurants as trademarks or service marks with the U.S.
+Added: We have registered El Pollo Loco ® , Let’s Get Loco ®, Pollo Bowl ® , and certain other names used by our restaurants as trademarks or service marks with the U.S.
Patent and Trademark Office, and El Pollo Loco ® in approximately 40 foreign countries and the European Union.
−Removed: In addition, the El Pollo Loco logo, website name and address, Facebook, X (formerly Twitter), Instagram and YouTube accounts are our intellectual property.
+Added: In addition, the El Pollo Loco logo, website name and address, Facebook, X (formerly Twitter), Instagram, Tik Tok, and YouTube accounts are our intellectual property.
Our policy is to pursue and maintain registration of service marks and trademarks in those countries where business strategy requires us to do so, and to oppose vigorously any infringement or dilution of the service marks or trademarks in those countries.
We maintain the recipe for our chicken marinade, as well as certain proprietary standards, specifications, and operating procedures, as trade secrets or as confidential proprietary information.
+Added: Our business relies in significant part on licensing our intellectual property to franchisees who operate restaurants using our brand, trademarks, and system.
+Added: Our franchise and renewal terms are typically 20 years.
We operate in the restaurant industry, which is highly competitive and fragmented.
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We have processes in place to monitor our own compliance with the numerous, complex, applicable laws and regulations governing our operations.
−Removed: Other than as described above, the Company’s compliance with federal, state or local laws and regulations, including environmental laws, is not expected to materially affect our earnings or competitive position or result in material capital expenditures.
+Added: Other than as described herein, the Company’s compliance with federal, state or local laws and regulations, including environmental laws, is not expected to materially affect our earnings or competitive position or result in material capital expenditures.
However, we cannot predict what laws will be enacted in the future, or how existing or future laws will be administered, interpreted or enforced.
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All of our company-operated and franchised restaurants use computerized point-of-sale and back-office systems, which we believe can scale to support our long-term growth plans.
−Removed: Our point-of-sale system provides a touch-screen interface and is integrated with segmented Europay, Mastercard and Visa tokenized high speed credit and gift card processing hardware.
+Added: Our third-party point-of-sale system provides a touch-screen interface and is integrated with segmented Europay, Mastercard and Visa tokenized high speed credit and gift card processing hardware.
Our point-of-sale system is used to collect daily transaction data, which provides daily sales and product mix information that we actively analyze.
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None of our employees are part of a collective bargaining agreement, and we believe that our relationships with our employees are satisfactory.
−Removed: We believe our efforts to maintain solid relationships with our employees are effective and are grounded in our company values.
+Added: We believe our efforts to maintain solid relationships with our employees are effective and are grounded in our “STRONG” company values – Simple, Together, Relentless, Ownership, Nimble, and Growth.
Our primary human capital objective is employee engagement, which is dependent upon hiring, retaining, developing and motivating employees.
−Removed: We strive to build a culture centered around our mission, which is to “Feed the Love that Makes Us All Feel Like Family” and “Heart-Centered Leadership.” We believe this mission is predicated on
−Removed: servant-led leadership, employee recognition and community involvement.
+Added: We strive to build a culture centered around these values to drive performance and employee retention.
+Added: believe this mission is predicated on servant-led leadership, employee recognition and community involvement.
We offer our employees both online and on-the-job training.
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Compared sentence by sentence after normalising whitespace, quotation marks, case and digits, so re-formatting and restated figures do not read as changed language. Wording changes appear as one removal and one addition. The current filing and the prior one are authoritative.