Chipotle:资本结构决策

Elena Loutskina, Ryan Ritchie
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引用次数: 0

摘要

2019年初,Chipotle Mexican Grill, Inc. (Chipotle)的执行领导层聚集在一起讨论了公司2018年的业绩,并调整了公司的资本结构政策和未来的增长愿望。在过去的一年里,公司取得了很大的成功。在客流量增长2%的推动下,其同店销售额增长了6.1%,利润率升至近19%,达到了美食餐厅的水平。Chipotle提供“诚信食品”的使命引起了顾客的共鸣,他们主要是千禧一代,他们更看重质量而不是价格,而且总是在旅途中,没有时间吃饭。该公司利用了健康饮食趋势。它的食谱只依赖于53种人们可以识别和发音的原料,不包括任何人工色素或香料。Chipotle通过利用数字渠道和社交媒体,以及传统的电视活动和赞助,成功地推广了自己的品牌。但从长期来看,该公司仍表现不佳。当时,Chipotle的股价为每股431美元,还不到2015年8月每股757美元的一半。该公司约7%的利润率远低于其18%的历史水平。2018年只有83家新店开业,远低于每年200家左右的历史平均水平。尽管在过去的12个月里取得了所有的成就,但管理团队仍然面临着增加Chipotle为公司股东带来的价值的压力。年复一年,Chipotle通过股票回购将收益分配给股东。它是否应该考虑安排一次规模更大的、由债务融资的股票回购?自2006年上市以来,Chipotle一直保持着干净的资产负债表,从未背负任何债务。高管团队考虑了杠杆化Chipotle以提高股东回报的好处。公司在杠杆化方面应该走多远?多快?Chipotle会面临哪些风险?杠杆决策会影响其宝贵的业务吗?Chipotle:资本结构决策最终,目的必须证明股票回购的手段是值得的。如果管理层能够在明年让公司恢复增长和全面健康,并实现稳定的利润,那么投资者将从每股收益增长5%至10%中受益。然而,如果公司继续挣扎,那么管理层决定花费超过10亿美元购买股票,而不是将其用于恢复业务,将是非常值得怀疑的。2019年初,Chipotle墨西哥烧烤公司(Chipotle Mexican Grill, Inc.)的执行领导层齐聚一堂,讨论公司2018年的业绩,并调整公司的资本结构政策和未来的增长愿望。在过去的一年里,公司取得了很大的成功。在客流量增长2%的推动下,其同店销售额增长了6.1%,利润率升至近19%,达到了美食餐厅. . . .的水平
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Chipotle: Capital Structure Decision
In early 2019, the executive leadership of Chipotle Mexican Grill, Inc. (Chipotle), gathered to discuss the company's 2018 performance and align the company's capital structure policy and its growth aspirations going forward. Over the previous year, the company had enjoyed a lot of success. Its same-store sales had increased 6.1%, fueled by a 2% rise in traffic, and margins that had risen to nearly 19%, reaching gourmet restaurant levels.Chipotle's mission to deliver “Food with Integrity” resonated with its customers—primarily millennials, they valued quality over price and were constantly on the go with limited time to spare for eating. The company capitalized on healthy eating trends. Its recipes relied on just 53 ingredients that people could both recognize and pronounce and did not include any artificial colors or flavors. Chipotle successfully marketed its brand by utilizing digital channels and social media alongside traditional television events and sponsorships. Yet in the long term, the company still underperformed. Chipotle stock was $431 per share—less than half of the $757 per share it had reached in August 2015. The company's roughly 7% margin was a far cry from its historical 18% levels. Only 83 new locations had opened in 2018, considerably fewer than the historical average of around 200 per year. Despite all the accomplishments over the last 12 months, the executive team continued to face pressure to increase the value Chipotle delivered to company shareholders.Year after year, Chipotle distributed earnings to shareholders by implementing stock repurchases. Should it consider orchestrating a larger stock repurchase funded by debt? Since going public in 2006, Chipotle had kept a clean balance sheet, never taking on any debt. The executive team contemplated the benefits of levering up Chipotle to fuel the shareholder returns. How far should the company go in levering up? How quickly? What risks would Chipotle be exposed to? Would the leverage decision affect its treasured operations? Excerpt UVA-F-1964 Rev. Oct. 2, 2020 Chipotle: Capital Structure Decision Ultimately, the ends will have to justify the means for the share buybacks to be worthwhile. If management can return the company to growth and full health next year with stable profits, then investors will benefit from a 5% to 10% boost in earnings per share. However, if the company continues to struggle, then management's decision to spend more than $ 1billion on stock—rather than putting it towards restoring the business—will look highly questionable. —Jeremy Bowman, The Motley Fool In early 2019, the executive leadership of Chipotle Mexican Grill, Inc. (Chipotle), gathered to discuss the company's 2018 performance and align the company's capital structure policy and its growth aspirations going forward. Over the previous year, the company had enjoyed a lot of success. Its same-store sales had increased 6.1%, fueled by a 2% rise in traffic, and margins had risen to nearly 19%, reaching gourmet restaurant levels. . . .
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