New York Post

Street’s sick of Chipotle

Illnesses sap stock

- By LISA FICKENSCHE­R lfickensch­er@nypost.com

Some on Wall Street are getting sick and tired of Chipotle Mexican Grill and its food issues.

On Tuesday, 24 hours after the Denverbase­d chain was forced to deal with yet another outbreak of E. coli sickening its customers, shares sank 5.1 percent, to $495.62, a 23month low.

“Even rational and informed consumers could potentiall­y be given reason to pause when choosing Chipotle,” JPMorgan analyst John Ivankoe wrote in a research note on Tuesday.

JPMorgan downgraded Chipotle to neutral from overweight and predicted that Chipotle’s losses will be even greater than the 8 percent to 11 percent decline in fourthquar­ter samestore sales the company predicted in early December.

“We are no longer comfortabl­e recommendi­ng the stock,” wrote Ivankoe.

The negative view on Chipotle joins two other analysts down on the chain.

On Nov. 23, Sterne Agee’s Lynne Collier lowered her rating to neutral from buy. Last week, Argus Research’s John Staszak also took his rating down to hold from buy.

Chipotle’s shares have fallen 30 percent since their peak in August. The lack of Wall Street support could erode its share price further.

“We plan to make additional adjustment­s to our [Chipotle] model,” wrote Morningsta­r strategist R.J. Hottovy. “We now believe midtohigh teens comp declines are possible in the fourth quarter.”

The latest report from the Centers for Disease Control and Prevention on Monday revealed that five people in North Dakota, Oklahoma and Kansas contracted E. coli from Nov. 18 to Nov. 26 after eating at a Chipotle restaurant. It was a different strain of the bacteria than the one that had infected 53 people in nine states in October and November.

Industry experts who advise restaurant­s on foodborne illnesses say there is a chance that Chipotle may have to close all or most of its 1,900 stores temporaril­y if these problems persist.

“Chipotle could be facing additional liability or legal exposure by staying open if the source of illness is continuous,” said Shawn Stevens of FoodIndust­ry Counsel. “A plaintiff ’s lawyer could argue that Chipotle could have prevented illnesses if they closed their stores.”

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