Burger King Returns $394M to PE Owners

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Last week, I&nbsp;published the Restaurants and Private Equity 2011 Update paper. It is available <a href="http://www.bluemaumau.org/restaurants_private_equity_and_franchising_ov…; target="_blank">here</a>. At the time, Burger King&#39;s 2010 $4B acquisition by 3G Capital was noted to be in the still-to-be-determined status; that is to say to answer whether the buy would work for investors, franchisees, and the brand itself.<!--break-->&nbsp; On Thursday November 10, Burger King held its Q3 2011 earnings call and filed its 10Q with the Securities and Exchange Commission.</p>
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Company and debt tolerance conditions are apparently&nbsp;favorable&nbsp;enough for its PE owner that it&nbsp;is now working a $393M dividend payable back to 3G Capital by December.&nbsp;It was noted in the earnings call briefly, and the wording from the recent 10Q is below:</p>
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On October&nbsp;19, 2011, the Board of Managers of BKCH approved a distribution to Parent and, subject to such distribution, the Board of Directors of Parent approved a return of capital distribution to the shareholders of Parent, including 3G, in the amount of $393.4 million, representing the net proceeds from the sale of the Discount Notes, payable by December&nbsp;16, 2011, provided that the Board of Parent does not act to revoke its decision to declare the return of capital distribution prior to the payment date.</p>
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It is surprising that this is possible given that Burger King still owns and operates 1,295 units world-wide, mostly in the US and Canada. When BKC was acquired by 3G,&nbsp;one of the due diligence concerns known to everyone in the restaurant sector&nbsp;was that Burger King units, both company and franchisee operated stores, were in need of remodeling and store physical plant renewal,&nbsp;estimated then at $3B. If all BKC company stores were remodeled at BKC&#39;s just updated&nbsp;cost of $200-300K per store, that would be a $3.2 billion CAPEX tab.</p>
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This remodeling deficit itself was a partial legacy of the $200M BKC CAPEX &quot;cap&quot; that it operated under&nbsp;after prior PE owners Bain Capital/Texas Pacific Group/GSCG PE group, took it public in 2006.&nbsp;&nbsp;</p>
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Evidently, this decision implies that 3G&#39;s cost of capital (for the borrowed debt)&nbsp;is greater than the upside return from remodeling restaurants, and the anticipated, hopefully positive sales and profitability results that may result.&nbsp; Otherwise, why would 3G do it?</p>
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To be sure, since acquisition, 3G has swept out the prior&nbsp;Burger King executive management clique, set up a loan program for franchisees, changed ad agencies and marketing thrust, and rolled out new products. Company EBITDA dollars are improved. As always, franchisee cash flow conditions aren&#39;t reported, but with some high profile franchisee auctions and liquidations noted in 2010 and 2011.</p>
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The 3G&nbsp;Capital investment priority signal is perplexing, perhaps signaling a slower US recovery reality.</p>

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Comments

BK not remodelling its own corporate stores

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Maybe they are just finally admitting what their franchisees knew all along: you will recover only a tiny, fractional sliver of the hundreds of thousands of dollars in extensive remodel costs, if any at all. There is often no business case for a remodel of a unit that isn&#39;t in deplorable condition.</p>
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If the unit was well maintained and is clean, without broken equipment or other things that customers see, customers don&#39;t care if the sign has the newest indiscernible change to the logo or the latest color tile on the bathroom floor. They want it to be a Burger King and look like a clean, well maintained Burger King.</p>
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Only the suits fret over their own &quot;brainstorm&quot; changes which they hope all allow them to make a mark and move on to the next, bigger job.</p>

Especially the interiors...

Another issue for all the major burger QSR systems, is that with 2/3 or more of sales going through the Drive-Thru, how much return can there actually be in throwing big bucks into the dining rooms?

Sub-Divide The Stand Alone Elephants

GB brings up a great observation. Perhaps, BK franchisees should sub-divide their free standing elephants to maximize their ROI. They do sit on some decent real estate in prime markets.

Multiple brands?

Guest says: "Perhaps, BK franchisees should sub-divide their free standing elephants to maximize their ROI."

Yum! has numerous co-branded sites, like Taco Bell/KFC or Taco Bell/LJS.  How do those sites do; are those F'see or corporate stores?

And what would be a good pairing with a BK? 

Next door, just across the driveway from Muldoons is a Beck's

Prime (burgers etc). The symbiotic relationship between them is really positive. People can't take drinks from Muldoons over to Beck"s Price (which does sell beer and wine), but many Muldoonians go over to Beck's and buy food and bring it back.

A sports bar without food would work tied to a BK.

Co-branding is never the answer for a QSR

It leads to excess payroll, customer confusion, brand identity diffusion and poor service.

Having more than one brand under a single roof only works where they  are completely distinct, with different crews and different sales counters.  Even better, seperate units next door to each other in a strip center (or sharing a common area only, such as in a food court atmosphere.

If a business cannot stand on its own based on its sales and profits, muddying it up with another brand that also cannot stand on its own won't make things better.

Adding a weak brand to a strong brand simply to "add a daypart" just makes the strong brand less strong.

BK needs to find another answer.

Co-branding is never the answer for a QSR

It leads to excess payroll, customer confusion, brand identity diffusion and poor service.

Having more than one brand under a single roof only works where they  are completely distinct, with different crews and different sales counters.  Even better, seperate units next door to each other in a strip center (or sharing a common area only, such as in a food court atmosphere.

If a business cannot stand on its own based on its sales and profits, muddying it up with another brand that also cannot stand on its own won't make things better.

Adding a weak brand to a strong brand simply to "add a daypart" just makes the strong brand less strong.

BK needs to find another answer.

Drive Thru

GB writes: "with 2/3 or more of sales going through the Drive-Thru, how much return can there actually be in throwing big bucks into the dining rooms?"

Interesting, the local McDonalds which has been in the neighborhood for over 35 years just got knock down remodel - wifi, the whole lounge remodel.  Yet, it does a big Drive-thru business - especially in morning because it is on the west side of a major downtown artery, and people have a nice right turn in, and an easy left turn back on to the road.

It also has a large parking lot - would have thought putting in an extra ordering booth might have made more sense that than the knock down remodel, if GB is right.

Even MD has life cycle issues. Way back when, capital

improvement of stores used to have a salutory impact upon sales and profits - e.g, the drive up window. That was an earlier - pre maturity - period of MD's life cycle.

Even those who think that MD would live forever and be eternally immune to the vicissitudes of aging must come to the recognition that nothing is immortal. Eventually the best managed enterprise in the world must answer to evolutionaly change.

Now, in its present maturity-post maturity position in its life cycle, capital expenditures cannot be expected to have the returns of the good old days.

MD's real growth and super returns on investment are in markets where it has not been the pervasive leader for over 35 years. Here in America MD is somewhat like me - not too old to participate, but old enough no longer to be financially exciting. I, at least, do not need that much rehab to keep going, and my rehab is paid for by Medicare.

MD?

Maryland? Medical doctor?

Or MCD (McDonald's)

Restaurant Remodel Return on Interiors

Actually, MCD spoke to this very issue last week in its Investor Day. They indicated that while they clearly knew 65-70% of sales went through the drive thru, upgrading of the interiors was important because  (1) drive thru customers were also interior customers over time, and (2) the remodel lifted perceptions from the street and even with the staff, and (3) made menu upgrades more logical.

That said, in the QSR sector,  there are opportunities to cut interior space via scrape and rebuild remodels, since many pre-1975 restaurant designs exist, before the drive thru boom, and some dining rooms are just too big..

Scrape and Rebuild Costs

McD talk about the costs of a scrape and rebuild?

It's still an issue

John sez: "Actually, MCD spoke to this very issue last week in its Investor Day. "

That's McD's corporate position and yes their points have merit BUT the ROI of these remodel (let alone rebuild) projects is STILL an issue with Franchisees.  Even if one agrees with all those principles, there is still a question of how much it costs to achieve those worthy goals and will the Zee make money doing it (or, if you'd like, can the Zee even afford to do it). .

There are many Zees who agree with all those goals but do not want to perform such projects on specific stores that they operate, because the numbers just don't work for those locations.