Brian Harbour

can you just talk about the traffic and mix components of same-store sales and kind of what your outlook

What -- I guess, what is it that's specifically changing? Or like at your conference, what did you kind of zero in on

I assume because I think the slicers are probably just now starting to have an impact. So I guess I might infer that, that was from other initiatives

the way you're thinking about it is sort of similar -- from June, July sort of similar trends holding through the balance of the year?

Could you elaborate on what items are affected there? I don't know if it's, you know, any other packaging items

Was that an output of, you know, did some of your survey work, for example, indicate any sort of deficiency there

does it actually sort of like change labor hours needed? If people can, I don't know, show up an hour later, for example

How would you sort of contextualize the performance of brisket this time relative to, the past iteration of that and other LTOs

I'm curious if you think advertising effectiveness has changed to some extent

Is there any texture you'd add to that as you look at your own business, whether it's certain customer groups, you know, any differences delivery versus carryout

is, you know, some of the pressure that you're still seeing kind of on the corporate stores, are franchisees seeing something similar

is your expectation on units that any closures going forward therefore be just more normal course

was the point gain consistent across both of those in you know, in 2024

Anything that you would call out about income bands that may have shifted

it is still your expectation that food cost pressure continues to diminish a bit into the fourth quarter

is that kinda where you expected to be at at this point

what kinda gives you the confidence that that starts to come down by 4Q

What -- are you seeing sort of a different guest that is asking for that?

could you talk about sort of contracting through the balance of the year and sort of what gives you visibility

what -- roughly what pricing do you expect to run in the coming year

what form would that take? Would it be more on the food side?

how would you kind of characterize what has driven Olive Garden in recent months?

was it fairly material at some of the stores where you've rolled out so far

could you just elaborate on sort of the need for another iteration? How often do you think you will change that?

It will probably end up being up by $1.5 billion versus '23. Is that exclusively because you want to move faster

are you seeing yourselves take share across different income cohorts? I mean, do you think that the value push

how should we sort of gauge the success of those? I mean are you already seeing some cost benefits

roughly where you'd expect unit growth to be in the US versus IOM

I'm curious if you could talk about sort of the -- just the service times.

I think sort of inherent in what you talked about was some additional cost opportunities, and it sounded like that's this year, but also over the next couple

when you talk about leveling up Green Apron Service, could you talk about what that means from sort of an incremental investment perspective

Could you talk about sort of how fast you would expect that to spread through the whole company store base?

Could you comment on just the menu simplification you did. I think the thought before was that, that wouldn't have too much of an impact on transactions

What needs to change there? I guess, how much do you expect that to change?

Can you just talk about your confidence in sort of private label penetration, right? Based on your comments, it sounded like maybe it had been running higher just due to the environment

What needs to be done differently there? And I'm not sure if those were comments that apply across different markets

are you suggesting that there's a pretty significant acceleration and roll out of that this year? Have you sort of accounted for the net impact of that in the guidance