Chili's 2015 Annual Report Download - page 3

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To Our Shareholders, Team Members, Guests, Franchise
Partners and Supplier Partners:
LONG-TERM COMMITMENT
For several years now we have been persistently executing against our
long-term strategy to deliver top line growth and increased value to you, our
shareholders. As we look back at fiscal 2015 and look forward to fiscal
2016, our focus is unchanged.
While fiscal 2015 was not without its challenges, we continued to build upon
last year’s accomplishments and deliver solid sales, improved margins and
strong earnings. This year marked our 5th consecutive year of double-digit
EPS growth, putting us on track to achieve our $4 EPS goal by fiscal 2017.
We also returned $377 million to our shareholders in the form of dividends
and share repurchase.
Going forward, we are more committed than ever to seeing our strategies
through and are confident that this focused and meaningful approach to our
business will ensure our place as one of the world’s leading casual dining
restaurant companies. We are excited about the innovation in the pipeline
for both brands, Chili’s Grill & Bar and Maggiano’s Little Italy, in fiscal 2016.
Between technology advancements and distinguished culinary visions, we
have several key components in place for our plan to drive sales and traffic
in the coming year.
Chili’s Grill & Bar
The Chili’s brand has never been stronger. We offer fresh food served in
the most innovative way, and in fiscal 2016, culinary and technology
innovation that delivers on this while growing traffic and sales will remain
our focus.
In fiscal 2015, we continued to fine-tune our menu and expand our unique
culinary point of view of Fresh Mex and Fresh Tex, introducing a number of
relevant menu items like smoked wings, burritos and top shelf tacos. Our
food is the freshest it’s ever been – we smoke our own ribs, prepare our
own salsa, make guacamole table side, and more. To educate guests on
our freshness as well as our focused culinary vision, we introduced a new
creative direction in Oct. 2014, “Fresh is Happening Now.”