Restaurant Brands International Limited Partnership
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Metrics
Revenue & profit
Revenue by segment
Margins
Contracted revenue
Cash flow
Cash & debt
Earnings per share
Share count & dilution
Metrics
Compare sales with the profit left after direct costs and the profit left after all expenses and taxes.Formula: Gross profit = revenue − cost of revenue
Net income = total income − total expenses
Latest period Q2 '26. Revenue 2.52B. Gross profit Unavailable. Net profit 665M.
RevenueGross profitNet profit
See which business lines, products, or regions generate the company’s sales.Formula: Company revenue = Σ(segment revenues) + reconciliation adjustments
Latest period Q2 '26. Burger King 342M. Tim Hortons 1.14B. Popeyes Louisiana Kitchen 199M. Firehouse Subs 62M. International 274M. Restaurant Holdings 506M.
See how much of each dollar of sales remains after direct costs, after running the business, and after all expenses and taxes.Formula: Gross margin = gross profit ÷ revenue × 100%
Operating margin = operating income ÷ revenue × 100%
Net margin = net income ÷ revenue × 100%
Latest period Q2 '26. Operating margin 28.4%. Net profit margin 26.4%.
Gross marginOperating marginNet profit margin
Revenue the company expects from promised goods or services it still needs to deliver under customer contracts.
Latest period Q2 '26. Remaining performance obligations 496M.
Remaining performance obligations
See the amounts the company has committed to pay that its balance sheet does not record yet: leases it has signed that have not started, unconditional purchase and other contractual commitments, and the most it could have to pay under guarantees and credit backstops. Amounts are as the filing reports them at each balance-sheet date.Formula: Commitments = leases not yet commenced + purchase & other commitments + maximum guarantee exposure
Latest period Q4 '25. Leases not yet commenced 18M. Purchase & other commitments 262M.
Leases not yet commencedPurchase & other commitmentsGuarantees & contingent commitments
Compare cash generated by the business, spending on long-lived assets, and what remains afterward.Formula: Free cash flow = operating cash flow − capital expenditures