Bloomin' Brands, Inc. (BLMN) - wood burning fire pit grill

Washington, D.C. Securities and Exchange CommissionC.20549 FORM 10-K (Mark One) [X] annual report for the financial year as submitted under section 13,15 (d) of the Securities and Exchange Act of 1934: Under 13 or 15 (d) section submission of the December 30, 2018 or [] Transition Report from ___ to ___ Commission File No.: 001-Securities Trading Act of 1934 for the transition period35625 Bloom brand Limited(The exact name of the registrant specified in the articles of association) Delaware 20-8023465 (state or other jurisdiction registered or organized) (1)R.S.Employer identity number2202 Tampa, Florida 500 suites 33607 Northwest Coast Avenue (main executive office address) (zip code) (813) 282-1225 (the registrant's telephone number, including area code) securities registered under section 12 (B) of the act: title to each class name of each exchange registered for common stock, $0.01 Nasdaq Stock Market LLC (NASDAQ Global Select Market) securities registered under section 12th (g) of the act at face value: no check mark indicates whether the registrant is good-Well-known experienced issuers as defined in Rule 405 of the Securities Act.Whether o indicates by check mark whether the registrant does not need to submit a report under section 13th of the act or section 15th (d.Yes o No. check mark to indicate whether the registrant (1) has submitted 13 or 15 (d) article all reports required to be submitted by the Securities Trading Act before the month of 1934 (or for a shorter period of time, the registrant must submit such a report), (month) this filing requirement has been bound for the last 90 days.Whether o indicates by check mark whether each interactive data file that the registrant has submitted as required by S-regulation 405th is submitted electronicallyT (§232.Section 405th of this chapter) within the last 12 months (or within a shorter period of time in which the registrant is required to submit such documents ).Yes, no o indicates by check mark whether default declarant is disclosed under S-regulation 405thK (§229.As far as the registrant is aware, 405 of this chapter) is not in this article and will not be included, in the final proxy or statement of information referenced in Part 3 of this Form 10-K or any amendments to this form 10K.Indicate whether the registrant is a large accelerated filer, non-accelerated filer by checking the markA smaller reporting company or an emerging growth company.See the definition of "large accelerated reporting companies", "Small reporting companies" and "emerging growth companies" in rule 12b2 of the Trading Act.Large accelerated filer non-accelerated filerAccelerated documentation for small reporting companies and emerging growth companies. If an emerging growth company, indicate by check mark whether the registrant chooses not to use the extended transition period to comply with 13 (a) under the Transaction Act) any new or revised financial accounting standards provided by article.O indicate by check mark whether the registrant is a shell company (such as rule 12b-2 of the Act).Yes o no total market value of non-held common stockAffiliates (based on the closing price of the last working day of the second fiscal quarter recently completed by the registrant reported on the NASDAQ Global Select Market) are $1.8 billion .As of February 22, 2019, 91,399,452 ordinary shares of the registrant had been issued.The documents contained in the reference section of the final proxy statement of the registrant's 2019 annual shareholders meeting, expected to be held on April 30, 2019, are incorporated into Part III through reference, item 10-Report for the current year on Form 10-K.Catalogue of Bluming brand Co., Ltd.Table 10-Index of annual reportsK directory page number for fiscal 2018PART I Item 1.Business project 1A.Risk factors for project 1B.Unresolved staff review Item 2.Property item 3.The fourth legal action.The second part is the fifth mine safety disclosure.Market for registrant common stock, related shareholder matters and issuer to purchase equity securitiesSelected Financial Data Items 7.Management's Discussion and Analysis of the financial status and results of the operating project 7A.Quantitative and Qualitative Disclosure on market risk item 8.Financial statements and supplementary materials item 9.Changes in accounting and financial disclosure project 9A and differences with accountants.Control and procedures for Item 9B.The tenth item of the third part.Project 11 of directors, executive officers and corporate governance.Item 12 of administrative compensation.Ownership and management of certain beneficial owners and related shareholder mattersDirector independence item 14: certain relationships and related party transactions.Part IV main accounting expenses and services for item 15.Annex and Schedule item 16 of the financial statements.Form 10-K brand company that summarizes the monthly directory management.Part I warning statement on the Annual Report of Form 10K ("report") includes statements that express our opinions, expectations, beliefs, plans, goals, assumptions or predictions about future events or future outcomes, and therefore, or may be considered "forward-The meaning of the outlook statement "includes amended Article 27A of the Securities Act of 1933 and amended article 21E of the Securities Trading Act of 1934 (the" Transaction Act ").These forward-Forward-looking statements can usually be identified by using forward-lookingLooking for terms including terms "believe", "estimate", "expectation", "feeling", "Look for", "forecast", "project ", "intend", "plan", "may", "will", "should", "may" or "will", or in each case, their negative or other changes or comparable terms, though not all forwarding-There are such terms accompanying the statement.These forward-The statements that seem to include everything that is not a historical fact.They appear in many parts of this report, including statements about our intentions, beliefs or current expectations, these include the results of our operations, the financial position, liquidity, prospects, growth, strategy and the industries we operate in.According to their nature, forwardForward-looking statements involve risks and uncertainties as they relate to events and depend on what may or may not happen in the future.Although we use these as the basis for moving forwardLooking ahead to what we think is reasonable, we remind you that the futureOutlook statements are not a guarantee of future performance, and the actual results of our operations, financial status and liquidity and industry development may differ materially from statements in forward statements or statements in forward statementsForward-looking statements contained in this report.In addition, even if our business results, financial position and liquidity and industry development are consistent with the futureFrom the notes contained in this report, these results or developments may not indicate results or developments in subsequent periods.Important factors that may lead to significant differences between actual results and forward statements or suggestionsForward-looking statements include, but are not limited to, statements described in the "risk factors" section of this report, and the following: (I) consumer responses to public health and food safety issues;(Ii) our ability to compete with many excellent restaurants in the highly competitive restaurant industryEstablished competitors and new market entrants;(3) raising the minimum wage and increasing the welfare of employees as stipulated;(Iv) economic conditions and their impact on consumer confidence and the cost and availability of discretionary spending, consumer traffic, credit and interest rates;(V) our ability to protect our information technology systems from interruptions or security breaches (including cyber security threats) and to protect consumer data and personal employee information;(6) fluctuations in commodity prices and availability;(7) our ability to comply with government laws and regulations, the cost of complying with these laws and regulations and the impact on changes in applicable laws and regulations (including tax laws and contingency liabilities;(Viii) we are able to respond effectively to changes in consumer traffic patterns, consumer tastes and eating habits;(Ix) due to uncertainty in locating and acquiring attractive locations, obtaining required permits and approvals, recruiting and training necessary personnel under acceptable conditions, we implement remodelling, relocation to obtain adequate financing and assess the performance of newly opened, rebuilt or relocated restaurants;3 directory of Bluming brand Co., Ltd.(X) the impact of international economic, political and social conditions and legal systems on our external operations and foreign exchange rates;(Xi) our ability to maintain and develop brand reputation and value, especially considering changes in consumer engagement with social media platforms;(Xii) any impairment of the book value of the Company's goodwill or other intangible or long-term assets-Living assets and their impact on China's financial situation and Operating Results(13) strategic actions, including acquisitions and disposals, and our success in implementing these initiatives or integrating any acquisition or newly created business;(14) seasonal and periodic fluctuations in our results, as well as the effects of major adverse weather conditions and other disasters or accidents;(15) the impact of our significant leverage and restrictive covenants in various credit facilities on our ability to raise foreign capital to fund operations, raise capital, invest in new restaurants or renovate restaurants and on the economy or our industry the expenditure of change to respond, and our risk in terms of interest rate risk associated with our variables --rate debt;And (16) whether our cash flow and income are sufficient and other conditions that may affect our ability to pay dividends and buy back shares of common stock.Given these risks and uncertainties, we remind you not to rely too much on these forward-looking --Look at the report.Any forward-Our forward-looking statements made in this report are made only on the date of the statement and we are not obliged to update any forward-looking statementsLooking for a statement or publicly announcing the results of any revision of any of these statements to reflect future events or developments.The comparison of results between current and any previous period is not intended to express any signs of future trends or future performance unless specifically expressed as future performance and can only be considered as historical data.4 catalogue of Bluming brand Co., Ltd.Item 1.Business Overview and HistoryBluming brand Co., Ltd.("Bloom brand", "company", "we" and "our" and similar terms mean Bloom brand companyIn addition to the context requirements, its subsidiary is one of the world's largest leisure restaurant companies with a leading, differentiated restaurant concept portfolio.We have four founders.Inspiration concept: Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill and fleing's Prime Steakhouse and wine bar.Our restaurant concept includes price points and formal degrees, from casual restaurants (Italian Grill in Outback steakhouses and Carrabba) to premium casual restaurants (Bonefish Grill) dining: you can enjoy a satisfying meal at a restaurant serving guests of Fleming's top steakhouse and bar.As of December 30, 2018, we owned and operated 1,193 restaurants and 297 franchised restaurants in 48 states, Puerto Rico, Guam and 20 countries.We opened the first inland Steakhouse restaurant in 1988 and 1996, expanding the concept of inland steakhouse in the international arena.OSI Restaurant Partners Limited ("OSI ")Our main business entity is a subsidiary of the bloomin brand.Our Segments -We see our restaurant philosophy and the international market as areas of operation, reflecting how we manage our business, review operational performance and allocate resources.We aggregate our business into two reporting departments, the United States.S.And international.The U.S.The division includes all restaurants operating in the United StatesS.And restaurants outside the United States.S.Included in the international section.The following is a summary of the report-able segment as of December 30, 2018: report-able segment (1) conceptual geographic location United StatesS.The Italian Grill Bonefish Grill Fleming's top steakhouse and bar International inland steakhouse in Carrabba, the US inland steakhouse, Brazil, Hong Kong/China includes franchise locations.See Item 2 -Disclose the number of properties in our restaurant by state, region and country.U.S.As of December 30, 2018, in our United StatesS.We own and operate 1,068 restaurants and 164 franchised restaurants in 48 states.Inland Steakhouse-Outback Steakhouse is a casual Steakhouse concept that focuses on steak, signature flavor and Australian decoration.The menu at the Outback Steakhouse is made of seasoned, grilled or wood.Grilled Steak, ribs, chicken, seafood, pasta, salad and seasonal specials.There are also a few special appetizers on the menu, including our signature bloom 'Onion®Dessert and full bar service.Italian barbecue-Carrabba's Italian Grill offers authentic Italian cuisine, inherited from the founder's family recipes, which uses high-quality ingredients to prepare fresh handmade dishes in the lively exhibition kitchen.Features WoodInspired by a variety of Italian flavors, guests can enjoy signature dishes such as our chicken Brian and porrosa Maria, WoodIn a warm, modern atmosphere, stir-fried steak and ribs, small plates and classic pasta dishes.Barracuda barbecueBonefish Grill is a professional market.Fresh fish from all over the world, delicious woodSpecial barbecue and hand barbecueElaborate cocktailsGuests can enjoy innovative seasonal menus and enjoy unique features and local features-In addition to the beef and chicken entrees, the "neighborhood capture" dishes are produced, featuring high quality and fresh ingredients.5 directory of Bluming brand Co., Ltd.The Bonefish Grill experience helps guests "escape the mundane" on the premise of simplicity, consistency, and a firm commitment to excellence at each level.Top Steakhouse & Bar in Fleming-Fleming's Prime Steakhouse and wine bar are the concept of a contemporary steakhouse with prime cut for beef, ribs, fresh fish, seafood and poultry, salads and side dishes.Guests will be passionate about steak and wine, which is reflected in a special handmade menuSteak, an awardAward winning list for glass wine and seasonal menu selection for local displayInspiration for the chef's dishes.Selection of high-quality corn from USDAWet beef feedand dry-Suitable for taste and texture of various sizes and cuts.Our international marketSupport and develop the function of restaurants in the country where our company is located, local management --Own operations.Our international business is integrated with our corporate headquarters to leverage the business-A wide range of capabilities including marketing, finance, real estate, information technology, law, human resources, supply chain management and productivity.As of December 30, 2018, we owned and operated 125 restaurants and 131 franchised restaurants in 20 countries, Puerto Rico and Guam.Inland Steakhouse-The menu of our international inland Steakhouse restaurant is similar to our American restaurant.S.There are more varieties in the menu to satisfy local taste preferences.In addition to the traditional inland specialty beef loin, the typical international menu may include local cuts of beef, such as Australian roast beef in Brazil.Italian barbecue (Italian barbecue )-Carrabba's Italian barbecue restaurant in Brazil concept Abbraccio Cucina Italiana combines traditional and modern Italian dishes.The menu varies according to local tastes and customs, with more pasta and pizza menus.Abbraccio Cucina Italiana also offers a range of beverage options including classic cocktails and local Italian cuisine.Featured Sales Data-restaurant overviewThe following is the company's sales portfolio by product type and average inspection per personRestaurant owned during 2018: USAS.International inland steakhouse Carrabba's Italian barbecue Bonefish Grill fleing's Prime Steakhouse and barAlcoholic beverages 90% 85% 78% 74% alcoholic beverages 84% 10% 15% 22% 26% 16% 100% 100% 100% per person Average cheque (USD) $23 $27 $83 $16 average cheque per person (R$) R$ 58 delivery-During 2017, we completed the delivery to 240 inland steakhouses and the Italian Grill in Carrabba.In the second half of 2018, we completed the delivery to over 200 additional Outback steakhouses and Carrabba's Italian Grill, and over 450 restaurants at the end of 2018.6 directory of Bluming brand Co., Ltd.System-Restaurant summary-Here is the system-Extensive promotion of restaurants in 2018: December 31, 2017 2018 event December 30, 2018 United States of AmericaS.Number of national open restaurants: United StatesS.Australian Steak House-owned 585 —(6) 579 franchise 155 2 (3) 154 total 740 2 (9) 733 48 Italian Barbecue Company in Carrabba-owned 225 —(1) 224 franchise 3-—A total of 228-(1) 227 31 Bonefish barbecue-owned 194 —(4) 190 franchise—Total 201-7(4) 197 32 Fleming's Top Steak House and bar company-owned 69 1 —Other companies-owned 2 3 —5 1 U.S.Total 1,240 6 (14) 1,232 international company-Inland Steakhouse-Brazil (1) 87 5-92 other 37 6 (10) 33 licensed inland steakhouses-Korea 72 10 (6) 76 other 53 3 (1) 55 international total 249 24 (17) 256 systems-A total of 1,489 copies of 30 (month) 1,488 (month), the store is: Brazil reports the subsidiaries of the balance sheet date corresponding to November 30, 2018 and 2017 respectively.Restaurant design and development site design-We usually build separate buildings on rental properties, although certain rental locations are also located in the strip mall.The construction of a new restaurant usually takes 60 to 180 days from the date the location is leased or contracted and fully allowed.In most cases, the future restaurant development will be due to the existing third-Party retail spaceWe usually have-Develop building documents using external architects.In order to maintain the relevance of the restaurant atmosphere, we are transforming all concepts.During the 2018 period, we transformed the exterior of 42 inland steakhouses restaurants and we are currently testing the prototype of our new inland steakhouses interior renovation project.Once the prototype is completed, we expect to basically complete the interior renovation plan of the inland Steakhouse within three months.Including about 35 years in 2019.Site selection process-We have a central site selection team consisting of real estate development, property/lease management and design and construction personnel.The site selection team also uses a combination of existing site operations managers, internal developers, and external Realtors to identify and identify potential sites.7 directory of Bluming brand Co., Ltd.We are working on a relocation plan, mainly related to the United States.S.Australian customer brand.This multi-The annual relocation plan focuses on increasing the transportation of restaurants by moving traditional restaurants to the main locations in the same trade zone.During 2018, we moved 14 of the United States.S.We plan to relocate another 11 American restaurants.S.Inland Steakhouse restaurant in 2019.We take advantage of the ownership structure and market entry strategy that best suits the needs of a particular market, including the company-Owned units, joint ventures and franchises determined by demand, cost structure and economic conditions.International Development-We continue to seek opportunities for international expansion, taking advantage of established equity and franchise markets in South America and Asia, as well as strategic emerging markets and highGrowth in developed markets focused on Brazil.See Item 2 -Our international restaurants are disclosed by national statistics.U.S.Development -We have the opportunity to pursue unit growth in our concepts through the existing geographic fillingOpportunities for entry and market expansion based on the current location mix.We use the global core menu policy to ensure consistency and quality of menu products.Before we add the project to the core menu, our R & D ("R & D") team conducts a comprehensive review of the project, including conducting consumer research.At the international level, we have teams in developed markets to customize menus according to the preferences of local consumers.We constantly improve our products based on consumer trends and feedback.We have a 12-The monthly flow of new menus and promotional items across all concepts allows us to make quick adjustments to market needs if necessary.In addition, we continue to focus on the productivity of the entire product portfolio.For new menu items and major product changes, we have a testing process that includes direct consumer feedback on the product and its price.Menu Innovation and simplification remain top priorities for all concepts.In recent years, we have added a certain amount of weight to the Outback Steakhouse and Carrabba's Italian Grill and launched a new center --Cut the cattle loin in the inland steakhouse.At Bonefish Grill, we continued to source fresh fish locally and launched the new brunch menu in 2018.During the 2018 period, Fleming's top steakhouse and bar began to localize the menu selection to differentiate it from the traditional premium restaurantend steakhouse.We use technology to support customer engagement, labor and food production initiatives, and restaurant operations.To drive customer engagement, we continue to invest in technology infrastructure, including branded websites, online ordering, and mobile applications.To improve the convenience of our customers, we are leveraging our existing online ordering infrastructure to facilitate expansionDining place.In addition, we have developed a system to support new customer loyalty programs with a focus on increasing the flow of restaurants.The global supply chain management system is also investing in better Inventory Forecasting and Replenishment for our restaurants, which will help manage food quality and specifications.We will also continue to invest in a range of tools and infrastructure that support risk management and cybersecurity.Our integrated pointof-The sales system enables us to conduct business processing in our restaurant and communicate sales data with our enterprise resource planning system and data warehouse through a secure corporate network.Our Company-Owned restaurants and most of our licensed restaurants are connected via a portal for our staff and 8 directoriesFranchise Partners have access to business information and tools to collaborate, communicate, train and share information.Advertising and marketing we advertise through a variety of media channels, including but not limited to national/regional television, radio, social media, search engines and other digital strategies.Our concept has active public relations programs and also relies on national promotions, website visibility, local marketing, digital marketing, direct mail, billboards and point-of-Sales promote the materials of our restaurant.Recently, we have focused more on data segmentation and personalisation, customer relationship management, and digital advertising in order to be more effective and relevant to our advertising spending.At the international level, we have teams in developed markets that allow local agencies to customize advertising according to each market and develop relevant and timely promotional activities based on the needs of local consumers.Our multi-Brand loyalty program Dine Rewards aims to drive incremental traffic and provide data for customer segmentation and personalized opportunities.In addition, each concept makes use of limited-Time off for seasonal specials.We have limited promotionUse all of our advertising resources to provide time through integrated marketing initiatives.Restaurant operations management and staff-Restaurant managers vary in concept and size.Our restaurant mainly employs hourly staff, many of whom are part-time.time.Restaurant management partners are primarily responsible for the dayto-Daily operation of the restaurant and request tracking of the company-Operating standards have been established.Regional Operations partners of our leisure catering philosophy are usually responsible for overseeing the operation of 6 to 12 restaurant and restaurant management partners in a specific area.Regional Operations partner, restaurant management partner and chef Partner Program-Regional Operations partners, restaurant management partners, and chef partners typically receive performance in addition to the base salary-Bonus for providing management and supervision services to restaurants, some of which may be based on the monthly operating results of restaurants or the percentage of cash flow and/or total controllable income.Managing partner and chef partner of American restaurantS.May participate in the deferred compensation plan and be eligible to receive payment upon completion of five yearsAnnual employment agreement.Other people get performanceBasic bonus payable after completing five itemsAnnual employment agreement.We may invest in the company to fund the deferred compensation arrangement-The life insurance policy in possession, held by an irrevocable insurer or a "Rabbi" trust account, is used to resolve certain obligations under our Deferred compensation plan.In addition, on the fifth anniversary of the opening of each new American UniversityS.Company-Owned restaurant, the regional operations partner who supervised the restaurant during the first five years of operation received additional performance --based bonus.Many of our international restaurant management partners have the option to purchase a participating interest in the cash distribution of the restaurant they manage.Quantity, terms and availability vary from country to country.Supervision training-We require our regional operations partners and restaurant management partners to have extensive experience in the following areasService catering industry.All regional operations partners and restaurant management partners must complete a comprehensive training program that emphasizes our operational strategies, procedures and standards.Restaurant management partners and regional operations partners, as well as our president, regional vice president, vice president of training and director of training, are responsible for selecting and training employees for each new restaurant.Service -To better evaluate and improve our performance, we use the thirdCarry out continuous satisfaction measurement plan to provide industry benchmark information for our companyLocations owned and licensed in the United StatesS.We have a similar consumer satisfaction measurement plan for our international company.Owned and specific international franchise locations, we have access to industry benchmark information for 9 bloom's BRANDS, INC.The international market we operate, if any.These projects measure satisfaction through a wide range of experience elements.Procurement and Supply-We take a global approach in procurement and supply chain management, and our company team provides services to all US customersS.And international concepts.In addition, we have specialized supply chain managers in international operations in South America and Asia.The supply chain management organization is responsible for the procurement of all food and operational supply, as well as a large proportion of procurement of services in the field and in the company.Our goal isto-Gain efficiency and economies of scale by leveraging a combination of global, regional and local suppliers, the final costs associated with the products and goods we purchase.This "total cost of ownership" ("TCO") approach focuses on the initial purchase price and the cost structure of the procurement and order fulfillment process.The TCO approach includes monitoring the commodity market and trends in order to execute product purchases at the most favorable time.We have a distribution plan that includes food, beverages, small items and packaged items in all major markets.This project is managed by a custom distribution company that only provides approved products for our system.This customized relationship also enables our employees to effectively manage and prioritize our supply chain.Beef represents most of the protein we buy and most of the global merchandise we buy.At 2018, we mainly buy our US.S.Beef raw materials from four beef suppliers and Brazilian beef raw materials from our two beef suppliers.Due to the nature of our industry, we would like to continue to buy a lot of beef from a small number of suppliers.Other major commodity categories purchased include agricultural products, dairy products, bread and pasta, as well as energy sources that operate our restaurants, such as natural gas and electricity.Quality control-Our R & D facility, located in Tampa, Florida, is a global testing kitchen and supplier product certification website.Our quality assurance team manages internal auditors responsible for supplier evaluation and external third parties that check supplier compliance with quality, food safety and product specifications.We have a plan to ensure suppliers comply with quality, food safety and other specifications.Our suppliers also take advantage of third.Party laboratory for food safety and quality verification.We develop a procurement strategy for all commodity categories based on the dynamics of each category.In addition, we require our supplier partners to meet or exceed our quality assurance standards.Our operations team has multiple touch points in the restaurant to ensure food safety, quality and freshness at all stages of the preparation process.And we hired three more.Verify our food safety, training and hygiene standards.We generate revenue from our company-Own the restaurant and sell through the ongoing royalty and franchise of our franchise restaurant.Company-Restaurant-Company-All restaurants are restaurants-We own or we own majority ownership.Our cash flow from entities that we have majority ownership is limited to a portion of our ownership.Results of company operations-The owned restaurant is included in our consolidated operating results, and the income or loss attributable to non-holding rights is partially eliminated in our consolidated operating statements and consolidated income.We pay royalties from 0.5% to 1.5% of U.S.According to the agreement we reached with the founder of Carrabba's Italian barbecue shop ("founder of Carrabba"), the sales of most of our Carrabba's Italian barbecue shop.Each Carrabba is an Italian barbecue restaurant outside the United States.S.pays a one-The founder of one-time lump sum, Kalaba, the brand company of monthly directory management.Depending on the size of the restaurant.The founder of Carrabba will not continue to pay royalties at Italian barbecue shops outside the United States.S.No affiliated franchise planOur non-affiliated franchise agreement grants third parties the right to establish and operate restaurants using one of our concepts.Franchise restaurants must operate in accordance with the franchise agreement and in accordance with the standards and norms of their respective concepts.According to our franchise agreement, each of our franchisees is required to pay the initial franchise fees and monthly royalties based on the percentage of total sales of the restaurant.The initial franchise costs are generally $40,000.S.According to market conditions, the price of international franchisees is between $40,000 and $75,000.Some franchisees can also pay management fees based on the percentage of total restaurant sales.Here is a summary of the percentage of royalties based on our existing non-affiliated franchise agreements: (as a percentage of total restaurant sales) Percentage of monthly royaltiesS.Franchisees (1) 3.50% -5.There are 75% international franchisees (2) 3.00% -6.Sentence: 00% sentence:S.Franchisees must also contribute a certain percentage of total sales to the national marketing plan and spend a certain percentage of total sales on local advertising.For U.S.There are up to 8 franchisees.0% of the country's total sales of marketing and local advertising.(2) International franchisees must also spend a certain proportion of total sales on local advertising, which varies from market to market.Competitive catering is highly competitive with a large number of restaurant operators who compete directly and indirectly with us in terms of price, service, location and food quality, and there are othersEstablished competitors with a lot of money and other resources.There is also a positive competition among managers, attractive suitable real estate venues, supplies and restaurant staff.In addition, marketing and brand reputation have a great impact on competition.Overall, all major U. S.S.Leisure restaurants and leisure restaurants in the international market we operate will be regarded as competitors of our philosophy.In addition, due to rising prices, we are faced with increasingly fierce competition from the supermarket industry and door-to-door delivery services, with better off-the-shelf food options, as well as fast service and fast leisure restaurant competitionExcellent food and drinks.In the world, due to the increase in the number of leisure restaurants in the market we operate, we are facing increasingly fierce competition.We are bound by various federal, state, local and international laws that affect our business.Each of our restaurants is licensed and regulated by some government authorities, it may include alcoholic beverage control, health and safety, nutrition menu labels, health care, environmental and fire protection agencies in the state, city or country where the restaurant is located.U.S.-Alcoholic beverage sales accounted for 14% of U.S. sales.S.Restaurant sales.The alcoholic beverage control regulations require each of our restaurants to apply to the state authorities, in certain places, county or municipal authorities to obtain a permit or permit for the sale of alcoholic beverages in that premises, and provide services for a long time and Sunday.Our restaurant operations are also subject to federal and state laws on matters such as immigration, employment, minimum wage, overtime, tips, worker conditions, and health care;Nutrition labels, nutrition ingredients, menu labels, food safety;S. Disabled Persons Act requires our restaurants to meet the federal government's requirements for disabled persons;Information security, privacy, cashless payments, gift cards and consumer credit, protection and fraud.11 directory of Bluming brand Co., Ltd.International -Our restaurant outside the United StatesS.Subject to local laws and regulations similar to those in the United StatesS.Restaurants including labor, food safety and information security.In addition, we are being reversed.Bribery and anti-briberyLaws and regulations on corruption.See Item 1A -Discuss risk factors related to federal, state, local and international business regulation.The following registrant's executive officer is a brief description of the name, age, position and business experience of each of our executive officers as of February 15, 2019.Elizabeth A. name ageChairman and chief executive of the board of directors of Smith J.Executive vice president and chief finance and administration officer Jeffrey Carcara 48 Bonefish Grill Donagh M executive vice president and president Deno 61Joseph J., executive vice president and chief information officer.Michael Kappitt 49 executive vice president and chief legal officer Carrabba Italian Grill President Greg Scarlett 57 chief development officerElizabeth.Smith was appointed chairman in January 2012.Since the November 2009 S,Smith served as chief executive officer and board member of the company.Ms.Smith is a member of the board of directors of Hilton Global Holdings Ltd.He was a member of the board of directors of Staples.From September 2008 to June 2014.David J.Deno has served as executive vice president and chief financial and administrative officer since October 2013 and as executive vice president and chief financial officer from May 2012 to October 2013.From December 2009 to May 2012, Sir.Deno served as chief financial officer of Best Buy's international department.Inc.Mr.Deno previously served as president and later chief executive of Quiznos, as well as Yum's chief financial officer and later chief operating officer!Brands, Inc.Jeffrey Carcara has served as executive vice president and president of Bonefish Grill since February 2019.Before joining the brand of bloom, Mr.From June 2018 to January 2019 carcarcara served as CEO of the emerging brand of Del Frisco Restaurant Group;Served as executive president of Barteca restaurant group from August 2015 to June 2018;From November 2012 to August 2015, he served as chief operating officer of Del Frisco restaurant group.Donagh M.Herlihy has served as executive vice president and chief information officer since April 2018.Mr.Herlihy served as Executive Vice President and CTO from January 2018 to April 2018 and executive vice president of digital and CIO from September 2014 to January 2018.Before joining the brand of bloom, Mr.Herlihy is senior vice president, CIO and e-commerce of Avon ProductsFrom March 2008 to August 2014.Joseph J.He has served as executive vice president and chief legal officer since April 2005 and has served as assistant secretary since February 2016.Mr.He served as secretary from April 1994 to February 2016.Michael Kappitt has served as executive vice president and president of Carrabba's Italian Grill since February 2016.Mr.Kappitt served as senior vice president and chief marketing officer of Bloom brand from December 2013 to February 2016 and as chief marketing officer of Outback Steakhouse from March 2011 to December 2013.The brand company of the monthly catalogue management.Gregg Scarlett has served as executive vice president and president of Outback Steakhouse since July 2016.Mr.From April 2015 to July 2016, Scarlett served as executive vice president and president of Bonefish Grill;Senior vice president of leisure restaurant operations from January 2013 to April 2015;From March 2010 to January 2013, he served as senior vice president of operations at Outback Steakhouse.Sukhdev Singh served as executive vice president and chief development officerInternational and franchise operations since April 2018.Mr.Singh served as executive vice president and chief development officer and franchise from May 2015 to April 2018 and as senior vice president and chief development officer from January 2014 to May 2015.Before joining the brand of bloom, Mr.Singh is the chief development officer of Denton restaurant.From July 2006 to January 2014.As of December 30, 2018, we have employed approximately 93,000 employees, of whom approximately 800 are company personnel, including 200 international market personnel.None of our U.S.The collective bargaining agreement covers employees.Various jurisdictionsSome of our employees in Brazil apply extensive labor agreements.We think our employees have a good relationship.We put our inland trademark®, Inland Steakhouse®Italian barbecue in Carrabba®North Barracuda barbecue grill®Top Steakhouses and bars in Fleming®Our onion and service logo®The trademark has important value and is an important factor in the marketing of our restaurant.We also got trademarks for several other menu items and various advertising slogans.We know that in certain geographic areas where we have restaurants, the names and marks used by others are similar to our service marks.However, we are confident that such use will not adversely affect us.Our policy is to register our trademarks as much as possible and strongly oppose any infringement of our trademarks.We license the use of our registered trademarks to franchisees and third parties through franchise arrangements and licensing.Franchise and licensing arrangements limit the activities of franchisees and licensors in the use of our trademarks and implement quality control standards for goods and services related to trademarks.Our business is affected by seasonal fluctuations.Historically, we have established a customer traffic model in the United States.S.Restaurants are usually the highest in the first quarter of this year and the lowest in the third quarter of this year.International customer traffic patterns vary from market to market.For example, seasonal traffic fluctuations in Brazil are small.In addition, holidays and bad weather can affect seasonal sales in some of our markets.Quarterly results have been and will continue to be affected by general economic conditions, the opening hours of new restaurants and their associated lead timesOpening fees, restaurant closure and exit-Related costs and impairment of goodwill, clear and uncertainIntangible assets and property, fixtures and equipment.Due to these and other factors, the financial results of any of our quarters may not indicate the results that may be achieved throughout the year.We provide more information free of charge through our Internet website www.bloominbrands.Com, our Annual Report on Form 10Quarterly Report on table 10Q: Current Report of Form 8K, agency statements and amendments to reports submitted or provided under section 13 (a) or 15 (d) of the transaction act, in electronic form to the Securities and Exchange Commission ("SEC ") upon submission of such materials, as soon as reasonably practicable.Our reports and other materials submitted to SEC can also be found on www.sec.gov.References to these site addresses do not have a directory of 13 Bloom brand companiesThe information contained on the reference website constitutes a merger and should not be considered as part of this report.14 catalogue of Bluming brand Co., Ltd.Item 1A.Risk factors should consider carefully the risk factors listed below.The risks described below are risks that we believe may have a significant adverse impact on our business, financial position or operational results, however, they are not the only risks we face.Additional risks and uncertainties that we do not currently know or that we currently consider irrelevant may also have a significant adverse impact on our business, financial position or operational results.Risks associated with our commercial and industrial food safety and foodDisease concerns in our restaurants or across the industry or supply chain may adversely affect our business by reducing demand and increasing costs.Any food report, regardless of food source or reason-Whether it's in one of our restaurants, or across the industry or supply chain, it can have a negative impact on our traffic and sales and a negative impact on the reputation of our brand.Food safety issues may be caused by suppliers or distributors and therefore we cannot control them.Health problems or disease outbreaks in foods may also reduce demand for specific menu products.Even examples of foodDiseases, food tampering or food contamination that occur only in restaurants of other companies can lead to negative publicity in the food service industry and adversely affect our sales.Social media has greatly increased the speed of negative publicity, including food-related negative publicity --Diseases that can be transmitted before there is no meaningful opportunity to respond or solve problems.Food happens-Infectious diseases or food safety issues may also adversely affect the price and supply of the affected ingredients, resulting in increased costs and lower profit margins.The competition in the catering industry is fierce, and the choice of other cooked food by consumers is also expanding.We are not able to compete effectively and may adversely affect our business, our financial position and the results of our operations.Quite a few restaurant operators compete directly and indirectly with us in terms of price, service, location and food quality, some of which are goodA lot of resources.There is also a positive competition for management and other personnel, attractive suitable real estate website.Consumer tastes, nutritional and dietary trends, modes of transport, and the type, quantity, and location of competing restaurants often affect the restaurant business, and our competitors may respond more effectively, meet these conditions creatively and effectively.In addition, our competitors may produce or better implement business strategies to enhance the value and relevance of their brand and reputation compared to us.For example, our competitors may be more successful in implementing menus or technology initiatives, such as remote ordering, social media or mobile technology platforms that accelerate or enhance the customer experience.In addition, we are faced with increasing competition from fast service and fast casual restaurants, supermarket industry, and food package and food delivery providers, with the improvement of the prepared food supply and the fusion of food and beverage services, retail servicesWe believe that all of the above factors have increased the competitive pressure in the leisure catering industry in the recent period, and we believe that these factors will continue to bring challenging competitive environment in the future.If we cannot continue to compete effectively, our traffic, sales and profit margins may decline and our business, financial position and operational results will be adversely affected.We are bound by various federal and state employment and labor laws and regulations.Various federal and state employment and labor laws and regulations govern our relationship with our employees and affect operating costs, similar laws and regulations apply to our operations outside the United StatesS.These laws and regulations cover wage and welfare requirements such as employment discrimination, minimum wage requirements, overtime work, tip credit, unemployment rate, workers' compensation rate, working conditions, immigration status, and tax returns.Any important additional government regulations and new laws governing our relationship with employees, including minimum wage increases, statutory benefits or other requirements that impose additional obligations on us, it will increase our costs and adversely affect our business and operational results.15 catalogue of Bluming brand Co., Ltd.Since the salaries of many of our food service and preparation personnel are related to the applicable minimum wage, federal, state and local proposals on minimum wage requirements or similar matters may be paid, to the extent of implementation, our labor and other costs have increased significantly.Several states we operate have recently approved a minimum wage increase.As the minimum wage is implemented in these states or any other state in which we operate in the future, we expect our labor costs to continue to increase.Our ability to respond to minimum wage growth by raising menu prices depends on how our competitors and consumers react.Our distributors and suppliers may also be affected by an increase in minimum wage, benefit standards and compliance costs, which may result in an increase in the cost of goods and services provided to us.We rely on our employees to accurately disclose the full amount of their tip income, and our FICA tax report is based on the disclosure provided to us by these tip employees.Inaccurate employee tax returns may hold US liable for monetary responsibility, which may compromise our business, results of operations, and financial position.A challenging economic environment can have a negative impact on our business and financial results.A challenging economic environment can have a negative impact on consumer spending, resulting in a decline in our financial performance.For example, international, domestic and regional economic conditions, levels of consumer income, volatility in financial markets, social unrest, political and budgetary issues, and the slow or stagnant growth of the economy can often lead to consumer confidence and discretionary spending have a negative impact, this is what the catering industry depends on.In recent years, we believe that these factors and conditions may affect consumer traffic and comparable restaurant sales for us and the industry as a whole, and may continue to contribute to the challenging sales environment in the leisure catering industry.The decline in economic conditions or the negative development of any other factors mentioned above, usually or the specific market in which we operate, the response of our consumers to these trends may lead to increased pressure on us in terms of prices, traffic levels, goods and other costs, and the continuation of our innovation and productivity initiatives, this can have a negative impact on our business and operational results.Among other things, these factors may also lead us to reduce the number and frequency of new restaurants opening, closing or delaying the renovation of existing ones.In addition, bad economic conditions can force businesses nearby to close down, which can cause our restaurants to become less attractive.Cyber security breaches of confidential consumers, individual employees and other important information may adversely affect our business.Network events are considered to be any adverse event that threatens the confidential, integrity or availability of our information resources.More specifically, a network event is an intentional attack or unintentional event that may include unauthorized access to the system to disrupt operations, damage data, or steal or expose confidential information or intellectual property rights.Cyber events that harm consumer or employee information can lead to widespread negative publicity, damage to the reputation of our brand, loss of consumers, disruption of our business and legal liabilityMost of the sales in our restaurant are credit or debit cards.We also keep certain personal information about our employees, as well as confidential information about our customers, franchisees and suppliers.We have broken down our card data environment and adopted a network security protection plan based on a proven industry framework.The program includes, but is not limited to, network security technologies, policies and procedures, including the deployment of a robust set of security controls, continuous monitoring and detection procedures, network protection, strict vendor selection criteria, ensure the safety of the software development project and conduct continuous staff training, awareness and accident response preparation.In addition, we constantly scan and improve our environment, identify any loopholes, conduct penetration tests, let third parties evaluate the effectiveness of our security measures, and work with members of the cybersecurity community.Our cybersecurity protection program, led by our chief information security officer, briefed our audit committee on cybersecurity measures on a quarterly basis.However, there is no guarantee that these programs will prevent or detect network security bugs.Directory of 16 Bluming brand Co., Ltd.Although we have taken security measures, our technical systems may be vulnerable to damage, disability or failure due to physical theft, fire, power failure, telecom failure or other catastrophic events, and security violations from inside and outside, employee errors or malpractices, denial of service attacks, viruses, worms, and other disruptive issues.We have always been, and may continue to be, the target of attempts at cyber and other security threats.In recent years, our dependence on technology has increased, so the scope and severity of the risks posed by cyber threats to our systems have also increased.Malicious attacks and intrusion efforts are ongoing and evolving, and many parties with different motives continue their malicious attacks and intrusion efforts, including identity thieves, contractors, suppliers, employees, competitorsKnown as "hackers", terrorists and others.We constantly monitor and develop our information technology networks and infrastructure to prevent, detect, resolve and mitigate unauthorized access, misuse, computer viruses and other events that may have a security impactOur operations and corporate functions depend heavily on information systems, includingof-Data warehouse for sales processing, supply chain management, debt payment, cash collection, support analysis, financial and accounting systems in our restaurant, mobile technology and other various processes and procedures to enhance customer experience, some of them are handled by third parties.Our ability to manage our business efficiently depends largely on the reliability and capacity of these systems.The inability of these systems to operate effectively, have system maintenance problems, upgrade or transition to a new platform, or any network event associated with these systems can expose our systems or information to cyber threats, lead to delays in consumer services, reduce the efficiency of our operations, or lead to negative publicity.For example, weaknesses in supplier systems or software products may provide a mechanism for cyber threats.In recent years, some retailers have experienced security holes in stealing customer information through supplier access channels.When we choose the third oneThe vendor carefully considers that the vendor's cyber attacks and security holes may compromise confidential information or adversely affect our ability to deliver products and services to our customers.These issues may have a negative impact on our operational outcomes, and remediation may result in significant unplanned capital investments.Merchants and service providers as point-of-Selling related services, we are subject to the Payment Card Industry Data Security Standard ("pci dss") issued by the Payment Card Industry Committee.Pci dss contains compliance guidelines and standards on our security around the physical and electronic storage, processing and transmission of personal cardholder data.Despite our information security measures and our efforts to comply with the pci dss Guidelines, we are not sure that all of our information technology systems can prevent, contains or detects any network events from known malware or malware that may be developed in the future.We may, in the future, be subject to litigation or other litigation for fraudulent transactions allegedly incurred as a result of actual or alleged theft of credit or debit card information from our consumers, or if an unauthorized person or improper use of consumer or employee information is obtained.Any such claim or action, or any adverse publicity resulting from such incident, may have a significant adverse effect on our business and may incur significant remedial costs.Increased goods, energy and other costs may reduce our profit margin or cause us to limit or modify our menu or raise prices, which may adversely affect our business.The performance of our restaurant depends on our ability to predict and respond to changes in food prices and supply.Our business also costs a lot in terms of energy, insurance, labor, marketing and real estate.Prices may be affected by supply, market changes, increased competition, general risk of inflation, legal changes, weather, illness or supply shortages or disruptions caused by other conditions beyond our control, or other reasons.Price increases or shortages may affect the cost and quality of the goods we purchase, or require us to increase prices, limit menu options, or implement alternative processes or products.As a result, these events, combined with other more general economic and demographic conditions, may affect our pricing and have a negative impact on our sales and profit margins.17 catalogue of Bluming brand Co., Ltd.We fail to comply with government regulations related to our restaurant operations and the cost of compliance or non-complianceCompliance can adversely affect our business.We are bound by various federal, state, local and foreign laws that affect our business.Each of our restaurants is licensed and regulated by some government authorities, it may include Alcohol and Beverage Control, food safety, nutrition menu labels, health care, environmental and fire protection agencies in the state, city or country where the restaurant is located.Our suppliers are also regulated in some of these areas.Any difficulty or incompetence in retaining or updating the license, or increased compliance costs due to changes in regulations, may adversely affect the operation of existing restaurants.In addition, difficulties in obtaining or failing to obtain the required permit or approval may delay or prevent the development of new restaurants.Alcoholic beverage sales account for 14% of our combined restaurant sales and are subject to national and local licensing and other regulations.The failure of a restaurant to obtain or retain a liquor license will adversely affect the operation of the restaurant.In addition, we are subject to "dram shop" regulations in some states.These regulations usually provide that a person injured by a drunken person has the right to receive damages from an institution that provides a wrong alcoholic drink to a drunken person.The food service industry is affected by consumer preferences and perceptions.These changes in preferences and concepts may reduce the demand for our products, thereby reducing sales and damaging our business.Changes in consumer tastes and demographic trends have affected food service companies.For example, if Universal Health or dietary preferences lead consumers to avoid steak and any other product we offer that benefits the concept of food or ingredients that are considered healthier or otherwise reflect the needs of the masses, the results of our business and operations will be compromised.(I) Food and Drug Administration menu labeling rules (two) nutrition guidelines issued by USDA, and similar guidelines or statistical information issued by state or local municipalities, and (iii) academic research may affect the choice of consumers and lead consumers to choose foods other than those provided by our restaurants.If we are unable to anticipate or successfully respond to changes in consumer preferences, the results of our operations may be adversely affected, whether overall or specific concepts or markets.Changes in tax laws and unexpected tax liabilities may adversely affect the taxes and profitability we pay.We pay income taxes and other taxes in the United States and in many foreign jurisdictions.Our effective income tax rate and other taxes in the future may be adversely affected by some factors, including changes in the national income portfolio at different statutory tax rates, deferred income tax asset liability valuation changes, changes in tax laws or other legislative changes, including tax cuts and employment bills ("tax laws") and an ongoing base erosion profit transfer plan by the Economic Cooperation OrganizationBusiness and Development, income tax audit results.Although we believe that our tax estimate is reasonable, the final determination of the tax audit may be significantly different from our historical income tax provisions and accrued items.The results of the tax audit may have a significant impact on the results of our operations or cash flows during the period or period in which we made the decision.In addition, our ability to achieve Deferred tax offers, including credit carry-over of our FICA tip, may affect our effective income tax rate and our results and any increase or decrease in our valuation allowance for existing deferred tax assets.Additional tax regulations and tax interpretation are expected to be issued, and there is no guarantee that future guidance will not adversely affect our business or financial position.18 catalogues of Bloomberg Brand LimitedRisks associated with our transformation, relocation and expansion plans may adversely affect our operational results.As part of our business strategy, we intend to continue to transform, relocate and expand our current restaurant portfolio.Our 2019 development schedule requires an internal renovation of about 35 inland steakhouses, 11 in the United StatesS.Relocation and construction of about 20 new systems in inland steakhouseswide locations.Various factors may result in the actual results and results of these plans being different from the expected results, including: providing attractive venues for new or relocated restaurants;Acquire or lease these websites at an acceptable price and other terms;Funding or financing our development, given the priority of using capital;Obtain all necessary permits, approvals and permits in a timely manner;Recruit and train skilled management and restaurant staff and retain them on acceptable conditions;Weather, natural disasters and other events or factors beyond our control, resulting in construction or other delays;