improved structural rents by over $1.2 million annually. We believe that many of our responsive efforts to the COVID-19 pandemic have already materialized through improving financial results, as illustrated by our recent monthly same store sales and earnings evolution in Fiscal 2021 and the first three quarters of Fiscal 2022, as well as strong quarterly revenue, net income, restaurant contribution and Adjusted EBITDA generation in the 13 weeks ended July 4, 2021, October 3, 2021, January 2, 2022, April 3, 2022, July 3, 2022 and October 2, 2022.
Our New Restaurant Performance
Restaurants opened with our improved development strategy under private ownership have performed exceptionally well and provide us with strong conviction in the potential of our current new restaurant pipeline and our longer term growth ambitions.
As of October 2, 2022, we had opened 13 new U.S. units since 2019 (Bethesda, MD, Long Island, NY, Irvine, CA, White Plains, NY, Albuquerque, NM, Burlington, MA, Oak Brook, IL, Huntington Station, NY, Coral Gables, FL, El Segundo, CA, Fort Lauderdale, FL, Pasadena, CA and Friendswood, TX ). Based on actual sales weeks that these units were open for the trailing twelve months ended October 2, 2022, the average weekly sales for these 13 units exceeded our target year 3 U.S. AUV of $6.6 million by 32%. These 13 units are located in different regions of the U.S. and in various types of trade areas, which demonstrates the portability of our new units. Our three new U.S. restaurants opened since 2019 (located in Bethesda, MD, Long Island, NY and Irvine, CA) that were open during the entirety of Fiscal 2021 and the 39 weeks ended October 2, 2022 had average weekly sales of $203,000 for the trailing twelve months ended October 2, 2022, compared to average weekly sales of restaurants opened previously of $198,000, and exceeded the average weekly sales implied by our target year 3 U.S. AUV of $6.6 million by 60%. Additionally, these three new restaurants are approximately 14% smaller on average than those opened previously (9,100 square feet on average as opposed to 10,600 square feet on average), hence demonstrating the potential that our smaller sized units can generate comparable sales levels. Furthermore, our twelve new units opened during Fiscal 2021 and the 39 weeks ended October 2, 2022 (White Plains, NY, Albuquerque, NM, Burlington, MA, Morumbi, Brazil, Oak Brook, IL, Huntington Station, NY, Coral Gables, FL, El Segundo, CA, Barra, Brazil, Fort Lauderdale, FL, Pasadena, CA and Friendswood, TX) are performing above our expectations.
Based on strong average weekly sales of our new development model restaurants during Fiscal 2021 and the 39 weeks ended October 2, 2022, and our reduced targeted average cash investment of $3.5 million per new restaurant, we have confidence that we will achieve our targeted 40% cash-on-cash returns with our new restaurant development strategy, which is generally in line with our 43% U.S. cash-on-cash returns and 43% Brazil cash-on-cash returns in Fiscal 2019, before the COVID-19 pandemic, and higher than our 11% U.S. cash-on-cash returns and (1%) Brazil cash-on-cash returns in Fiscal 2020, which reflect the impact of the COVID-19 pandemic. In Fiscal 2021, our U.S. cash-on-cash returns were 58% and our Brazil cash-on-cash returns were 13%.
Our Competitive Strengths
Authentic, Experiential Dining
Fogo provides guests with authentic experiences and the opportunity to discover something new at every turn. Our concept is centered on the wide range of freshly grilled, premium meats carved tableside, providing guests with the optionality to set the pace, portion, variety and temperature of their meal. These fire-roasted cuts are accompanied with continuous visits to the Market Table and hot, seasonal side dishes, all offered for a single price. Our main offerings feature a variety of simply seasoned meats including Brazilian style cuts of beef such as fraldinha (bottom sirloin) and picanha (top sirloin cap), our signature steak, as well as premium cuts such as filet mignon and ribeye, complemented by lamb, chicken and pork. On a typical day in our restaurants, guests can choose from as many as 14-16 different meat options. Our chefs serve each cut within moments of being removed from the grill, in a manner designed both to enhance the tenderness of each slice and meet our guests’ desired portion size and temperature. Our Market Table, which features a variety of seasonal salads, exotic fruits and vegetables, aged cheeses, smoked salmon and charcuterie, is immediately available once our guests are seated.