10-KPeriod: FY2009

CHIPOTLE MEXICAN GRILL INC Annual Report, Year Ended Dec 31, 2009

Filed February 19, 2010For Securities:CMG

Summary

Chipotle Mexican Grill, Inc. (CMG) reported strong performance for the fiscal year ended December 30, 2009, demonstrating resilience amidst an uncertain economic environment. The company operated 956 restaurants across 35 states and Canada, with a strategic focus on expanding its footprint by opening 120-130 new locations in 2010. This expansion includes the introduction of "A Model" restaurants in secondary trade areas, aiming for lower investment and operating costs. Total revenue reached $1.52 billion, with net income reported at $126.8 million. Despite challenges such as decreased customer visits and menu price impacts, Chipotle maintained positive comparable restaurant sales growth of 2.2%, largely driven by strategic pricing adjustments. The company's commitment to "Food With Integrity," utilizing high-quality, naturally raised, and organic ingredients, remains a core differentiator, though it presents ongoing supply chain and cost management challenges.

Financial Highlights

43 data points
Beta

Net Income

$126.84M

EPS (Diluted)

$0.08

Total Assets

$961.50M

Cash & Equivalents

$219.57M

Free Cash Flow

$143.47M

Financial Statements
Beta
Operating Expenses$1.31B
Operating Income$203.71M
Net Income$126.84M
EPS (Basic)$0.08
EPS (Diluted)$0.08
Shares Outstanding (Basic)1.59B
Shares Outstanding (Diluted)1.61B

Key Highlights

  • 1Achieved $1.52 billion in total revenue for the fiscal year 2009.
  • 2Operated 956 restaurants by year-end 2009, with plans to open 120-130 new restaurants in 2010.
  • 3Reported net income of $126.8 million, with diluted earnings per share of $3.95.
  • 4Maintained comparable restaurant sales growth of 2.2% in 2009.
  • 5Continued to emphasize "Food With Integrity," sourcing naturally raised and organic ingredients, despite associated supply and cost challenges.
  • 6Initiated a share repurchase program, with $84.1 million repurchased in 2009, and an additional $100 million authorized.
  • 7Expanded menu offerings with a "kid's meal" focus in test markets, aiming for broader customer appeal and potential for nationwide rollout.

Frequently Asked Questions

Chipotle's "Food With Integrity" philosophy centers on sourcing high-quality ingredients that are grown or raised with respect for the environment, animals, and people. This includes a commitment to naturally raised meats (fed a vegetarian diet, never given antibiotics or hormones, and raised humanely), organic beans, and milk from cows not treated with rBGH. While this approach is a key differentiator, it also presents challenges related to supply shortages and higher costs.

Chipotle plans to open between 120 and 130 new restaurants in 2010. A significant part of this expansion involves "A Model" restaurants, which will be located in secondary trade areas with attractive demographics but lower occupancy costs. This strategy aims to reduce investment and operating expenses compared to traditional locations, allowing for continued growth despite a challenging real estate market.

Chipotle's comparable restaurant sales increased by 2.2% in 2009. This growth was primarily driven by menu price increases implemented in late 2008. However, these increases were partially offset by a decrease in customer visits and the average check not fully reflecting the price hikes, which the company attributes to the adverse macroeconomic environment and customer reaction to the pricing.

Key risks identified include challenges in opening new restaurants due to site selection, development delays, and cost management; potential adverse impacts on sales and profitability if comparable restaurant sales growth is lower than expected; the risk that new restaurants may not be profitable or could cannibalize sales from existing locations; fluctuations in food and supply costs; potential negative publicity and sales declines from food-borne illnesses; increased labor costs and difficulties in hiring and retaining employees; and challenges associated with international expansion and adhering to the "Food With Integrity" philosophy.