Jack in the Box Inc. Cowen & Company 7 th Annual Consumer Conference
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1 Jack in the Box Inc. Cowen & Company 7 th Annual Consumer Conference January 12, 2009
2 Jack in the Box Inc. Safe Harbor Statement This presentation includes plans and estimates for the future, which are subject to various risks and uncertainties that may cause actual results to differ from these estimates. Please review the risk factors outlined in the company s recent 10-K and 10-Q s on file with the SEC and available through the Jack in the Box website at com Reg G reconciliations for today s presentation are also available on our website. 2
3 Discussion Topics Strategic plan overview Brand reinvention Growth Financial highlights Refranchising strategy Investment drivers 3
4 4 Strategic Plan Overview
5 Strategic Plan Brand reinvention Growth Expand franchising Improve the business model 5
6 Brand Reinvention 6
7 Reinvent the Jack in the Box Brand Objective: To integrate the Jack in the Box brand identity into the restaurant experience ENVIRONMENT Service and environment significantly affect how food is perceived MENU SERVICE and food is a major driver of repeat purchase and overall satisfaction 7 Advertising and Communications
8 What differentiates JIB from Competitors New Product Platforms A unique fast-food menu. The ability to get anything on the menu, any time of day 8
9 What differentiates JIB from Competitors Wide Variety of Products Jack s Classics SOURDOUGH JACK JUMBO JACK ULTIMATE CHEESEBURGER New Products 9
10 Environment & Service Initiatives Re-image Program 10
11 Environment & Service Initiatives Re-image Program Deco 11
12 Environment & Service Initiatives Re-image Program 12
13 The Next Generation Jack in the Box Building Design Objectives: Differentiated design Showcase equities Build in flexibility for future growth Maximize productivity through all sales levels Allow for easy customization Incorporate green components
14 New Restaurant Prototype
15 Service Initiatives Focus on what guests really want Operations simplification
16 Environment & Service Initiatives Self-serve Kiosk 16
17 Growth Strategy 17
18 Growth Strategy - Our Guests Know Jack Advertising Awareness 60% 58% 56% 49% 49% 0% 20% 40% 60% 80% 100% 18 Source: AUI Study conducted by C.A. Walker - January 2008
19 JIB Growth Strategy Accelerate unit growth in new markets Franchise and company Franchise seeding strategy Fill in existing markets
20 Jack in the Box System Growth FY 03 FY 08 2,158 2, % 2,079 1, ,006 2,049 1,346 62% 1,553 FY03 FY04 FY05 FY06 FY07 FY Franchise Company
21 Jack in the Box Growth System Units by State 139 as of 9/28/
22 Jack in the Box Growth Company Units by State 139 as of 9/28/
23 Jack in the Box Growth New Markets w/ Active Development 1 CORPUS CHRISTI 2 DENVER 3 MIDLAND/ODESSA 4 ABILENE/SWEETWATER 5 SAN ANGELO 6 COLORADO SPRINGS 7 VICTORIA 8 WICHITA FALLS 9 ALBUQUERQUE FY 2007 FY 2008 FY 2009 to date FY 2009 planned
24 Qdoba Growth Strategy Continued franchise growth Open more company restaurants in urban, densely populated markets Increase number of company restaurant openings to more quickly achieve critical mass Co-development opportunities with franchisees in certain markets
25 Qdoba System Growth FY 03 FY % % FY03 FY04 FY05 FY06 FY07 FY08 25 Franchise Company
26 Qdoba Growth System Units by State as of 9/28/ (MD) (D.C.)
27 Qdoba Restaurant Growth Total estimated US potential: 1,800 2,000 units 454 units at end of FY 08 Open units per year Plan to accelerate corporate openings per year, up from per year 27
28 Financial Highlights 28
29 Average Unit Volumes For QSR Chains $2,068 ($ in 000s) $1,434 $1,343 $1,334 $1,240 $1,105 $1,091 $ Source: Nation s Restaurant News Top 100, June 30, 2008 FYE Aug 2007: Sonic; FYE Sep 2007: JACK FYE Dec 2007: McDonald s, Wendy s, Taco Bell FYE Jan 2008: Carl s, Hardee s; FYE June 2008: Burger King
30 JIB Average Unit Volumes (All Restaurants) Restaurants Per Range FY 2004 FY 2008 < $1.1M $1.1M 1M - $1.5M > $1.5M TOTAL 2,006 2,158 AUV ($ in millions) $1.280 $1.439
31 Jack in the Box Daypart Mix 100% 90% 80% * AUV $1.280 M AUV $1.439 M FY 2004 FY 2008 Late Night 14.8% Late Night 14.4% 70% 60% Dinner 31.3% 3% Dinner 30.7% 50% 40% Snack 10.6% Snack 10.8%, 30% Lunch 25.8% 20% Lunch 25.1% 10% 0% Breakfast 17.5% Breakfast 19.0% 31 * FY 04 contained 53 weeks; AUV estimate based on 52-week fiscal year
32 FY08 Unit Economics for Company-operated Restaurant t Estimated Average Unit ($ in 000s)* Sales $ 1,439 EBITDA $ 210 EBITDA Margin 14.6% Cash Investment $ 1,100 Cash-on-Cash Return 19% 32 * See supplemental information on website at
33 FY08 Unit Economics for Company-operated Restaurant t Estimated Average Unit ($ in 000s)* Sales $ 1,038 EBITDA $ 186 EBITDA Margin 17.9% Cash Investment $ 550 Cash-on-Cash Return 34% 33 * See supplemental information on website at
34 Refranchising i Strategy 34
35 Refranchising Strategy Expected Outcomes % franchise-operated by FYE 2013 Reduced exposure to volatility Economic pressures on sales Commodity and labor costs Reduced overhead 5% marketing fee paid by operator, not JBX Field supervision and support Reduced cap-ex increased free cash flow Improved ROIC Substantially improved EBIT margin Key driver to business model evolution
36 49 Refranchising Evolving the Business Model No. of Restaurants Refranchised (2) * Franchise Ownership 70-80% 22% 25% 29% 33% 38% 36 * Guidance as of Nov. 18, FYE 2013*
37 Refranchising Economics Proceeds Gains $21.5 $16.1 $33.5 $22.1 Proceeds and Gains ($ in millions) (1) $54.44 $51.3 $40.5 $38.1 (2) $85.0 $ (2) $438 $330 Average Proceeds and Gains ($ in 000s) (1) $663 $674 $578 $493 $501 $381 $780 $ (1) (2) Before $50,000 franchise fee Includes bridge financing of $28M, of which $8M was repaid in FY08 and $12M was repaid in early FY09
38 Refranchising Economics Estimated Cash Proceeds Per Restaurant Approximate proceeds on sale $ 650,000 Franchise fee 50,000 Approximate total proceeds $ 700,000 Target of 70% to 80% Franchise-Operated Approximate # of restaurants to be sold 750 1,000 Estimated cash proceeds per restaurant $ 700,000 Estimated total cash proceeds $ Million 38
39 Refranchising Economics Cash Flow Illustration - One Restaurant ($ in 000s) Company-Operated Sales $ 1,439 (1) Unit level cash flow $ 210 Field G & A (25) Cap maint & re-image (2) (32) Company-operated cash flow $ 153 Franchise-Operated Sales $ 1,439 Royalties 50% 5.0% $ 72 Average rent spread 3.5% 50 Field G & A (4) Franchise-operated cash flow $ 118 Cash Flow Company-op $ 153 Fran-op 118 Cash flow gap $ (1) (2) Restaurant operating margin less advertising plus depreciation Average annual capital maintenance plus pro-rata re-image every 5-7 years
40 Refranchising Economics Estimated t Return Necessary to Close Cash Flow Gap One Unit Example ($ in 000s) Approximate proceeds on sale $ 650 Franchise fee 50 Approximate cash proceeds $ 700 Cash Flow Company-op $ 153 Fran-op 118 Cash flow gap $ 35 Pre-tax Return on Cash Required to close Cash Flow Gap 5.0% Hypothetical 100 Units Cash proceeds $ 70.0 million Cash flow gap $ 3.5 million Estimated t EPS gap 3-4 cents 40
41 Key Investment Drivers Unique brand positioning i with strong awareness and innovative product development process Evolving business model from primarily company- owned to franchised Continued expansion for JBX brand beyond 18 states Growth of high-return Qdoba brand across the country Underappreciated valuation of either gains or potential proceeds from refranchising 41
42
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