Atera NYC (C): New Leadership in the Cuisine Net Present Value (NPV) / MBA Resources

Introduction to Net Present Value (NPV) - What is Net Present Value (NPV) ? How it impacts financial decisions regarding project management?

NPV solution for Atera NYC (C): New Leadership in the Cuisine case study

At Oak Spring University, we provide corporate level professional Net Present Value (NPV) case study solution. Atera NYC (C): New Leadership in the Cuisine case study is a Harvard Business School (HBR) case study written by Benoit Leleux, George Kohlrieser, Ole Borregaard. The Atera NYC (C): New Leadership in the Cuisine (referred as “Restaurant Chef” from here on) case study provides evaluation & decision scenario in field of Strategy & Execution. It also touches upon business topics such as - Value proposition, Crisis management, Entrepreneurship, Leadership, Leading teams, Marketing, Strategy.

The net present value (NPV) of an investment proposal is the present value of the proposal’s net cash flows less the proposal’s initial cash outflow. If a project’s NPV is greater than or equal to zero, the project should be accepted.

NPV = Present Value of Future Cash Flows LESS Project’s Initial Investment

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Case Description of Atera NYC (C): New Leadership in the Cuisine Case Study

Supplement to case IMD818. Atera Restaurant, New York City, February 2015. Jodi Richard closed the door behind her with a ton of questions. She had just come out of the final meeting with Matthew Lightner, the executive chef of her two-Michelin-star restaurant in lower Manhattan. Matthew had just announced he was quitting to "pursue new opportunities." This was the final straw in a long string of events that had unfolded before her eyes. The departure of the multi-starred chef would leave a huge vacuum in the restaurant's organization. Worse, they has agreed that Matthew's departure would be effective very rapidly, by end of March. The situation was critical: finding a new star chef for a fashionable restaurant in the competitive lower-Manhattan food scene was going to be a huge challenge. Several other crucial questions preoccupied Jodi. Should she just close down the restaurant and rent the space out to somebody else? Should she change the restaurant concept completely, moving to something easier like a sushi restaurant? Was a trip to Japan to find a young ambitious chef an option in that respect? How would the staff feel about the chef's departure? Would they follow the exit sign as well?

Case Authors : Benoit Leleux, George Kohlrieser, Ole Borregaard

Topic : Strategy & Execution

Related Areas : Crisis management, Entrepreneurship, Leadership, Leading teams, Marketing, Strategy

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Calculating Net Present Value (NPV) at 6% for Atera NYC (C): New Leadership in the Cuisine Case Study

Years	Cash Flow	Net Cash Flow	Cumulative     Cash Flow	Discount Rate @ 6 %	Discounted Cash Flows
Year 0	(10011204)	-10011204	-	-
Year 1	3468757	-6542447	3468757	0.9434	3272412
Year 2	3964774	-2577673	7433531	0.89	3528635
Year 3	3969303	1391630	11402834	0.8396	3332703
Year 4	3250492	4642122	14653326	0.7921	2574694
TOTAL			14653326		12708444

The Net Present Value at 6% discount rate is 2697240

In isolation the NPV number doesn't mean much but put in right context then it is one of the best method to evaluate project returns. In this article we will cover -

Different methods of capital budgeting

What is NPV & Formula of NPV,
How it is calculated,
How to use NPV number for project evaluation, and
Scenario Planning given risks and management priorities.

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Capital Budgeting Approaches

Methods of Capital Budgeting

There are four types of capital budgeting techniques that are widely used in the corporate world –

1. Profitability Index
2. Payback Period
3. Net Present Value
4. Internal Rate of Return

Apart from the Payback period method which is an additive method, rest of the methods are based on Discounted Cash Flow technique. Even though cash flow can be calculated based on the nature of the project, for the simplicity of the article we are assuming that all the expected cash flows are realized at the end of the year.

Discounted Cash Flow approaches provide a more objective basis for evaluating and selecting investment projects. They take into consideration both –

1. Magnitude of both incoming and outgoing cash flows – Projects can be capital intensive, time intensive, or both. Restaurant Chef shareholders have preference for diversified projects investment rather than prospective high income from a single capital intensive project.
2. Timing of the expected cash flows – stockholders of Restaurant Chef have higher preference for cash returns over 4-5 years rather than 10-15 years given the nature of the volatility in the industry.

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Formula and Steps to Calculate Net Present Value (NPV) of Atera NYC (C): New Leadership in the Cuisine

NPV = Net Cash In Flowt1 / (1+r)t1 + Net Cash In Flowt2 / (1+r)t2 + … Net Cash In Flowtn / (1+r)tn
Less Net Cash Out Flowt0 / (1+r)t0

Where t = time period, in this case year 1, year 2 and so on.
r = discount rate or return that could be earned using other safe proposition such as fixed deposit or treasury bond rate. Net Cash In Flow – What the firm will get each year.
Net Cash Out Flow – What the firm needs to invest initially in the project.

Step 1 – Understand the nature of the project and calculate cash flow for each year.
Step 2 – Discount those cash flow based on the discount rate.
Step 3 – Add all the discounted cash flow.
Step 4 – Selection of the project

Why Strategy & Execution Managers need to know Financial Tools such as Net Present Value (NPV)?

In our daily workplace we often come across people and colleagues who are just focused on their core competency and targets they have to deliver. For example marketing managers at Restaurant Chef often design programs whose objective is to drive brand awareness and customer reach. But how that 30 point increase in brand awareness or 10 point increase in customer touch points will result into shareholders’ value is not specified.

To overcome such scenarios managers at Restaurant Chef needs to not only know the financial aspect of project management but also needs to have tools to integrate them into part of the project development and monitoring plan.

Calculating Net Present Value (NPV) at 15%

After working through various assumptions we reached a conclusion that risk is far higher than 6%. In a reasonably stable industry with weak competition - 15% discount rate can be a good benchmark.

Years	Cash Flow	Net Cash Flow	Cumulative     Cash Flow	Discount Rate @ 15 %	Discounted Cash Flows
Year 0	(10011204)	-10011204	-	-
Year 1	3468757	-6542447	3468757	0.8696	3016310
Year 2	3964774	-2577673	7433531	0.7561	2997939
Year 3	3969303	1391630	11402834	0.6575	2609881
Year 4	3250492	4642122	14653326	0.5718	1858479
TOTAL					10482610

The Net NPV after 4 years is 471406

(10482610 - 10011204 )

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Calculating Net Present Value (NPV) at 20%

If the risk component is high in the industry then we should go for a higher hurdle rate / discount rate of 20%.

Years	Cash Flow	Net Cash Flow	Cumulative     Cash Flow	Discount Rate @ 20 %	Discounted Cash Flows
Year 0	(10011204)	-10011204	-	-
Year 1	3468757	-6542447	3468757	0.8333	2890631
Year 2	3964774	-2577673	7433531	0.6944	2753315
Year 3	3969303	1391630	11402834	0.5787	2297050
Year 4	3250492	4642122	14653326	0.4823	1567560
TOTAL					9508556

The Net NPV after 4 years is -502648

At 20% discount rate the NPV is negative (9508556 - 10011204 ) so ideally we can't select the project if macro and micro factors don't allow financial managers of Restaurant Chef to discount cash flow at lower discount rates such as 15%.

Acceptance Criteria of a Project based on NPV

Simplest Approach – If the investment project of Restaurant Chef has a NPV value higher than Zero then finance managers at Restaurant Chef can ACCEPT the project, otherwise they can reject the project. This means that project will deliver higher returns over the period of time than any alternate investment strategy.

In theory if the required rate of return or discount rate is chosen correctly by finance managers at Restaurant Chef, then the stock price of the Restaurant Chef should change by same amount of the NPV. In real world we know that share price also reflects various other factors that can be related to both macro and micro environment.

In the same vein – accepting the project with zero NPV should result in stagnant share price. Finance managers use discount rates as a measure of risk components in the project execution process.

Sensitivity Analysis

Project selection is often a far more complex decision than just choosing it based on the NPV number. Finance managers at Restaurant Chef should conduct a sensitivity analysis to better understand not only the inherent risk of the projects but also how those risks can be either factored in or mitigated during the project execution. Sensitivity analysis helps in –

What are the key aspects of the projects that need to be monitored, refined, and retuned for continuous delivery of projected cash flows.

What can impact the cash flow of the project.

What will be a multi year spillover effect of various taxation regulations.

What are the uncertainties surrounding the project Initial Cash Outlay (ICO’s). ICO’s often have several different components such as land, machinery, building, and other equipment.

Understanding of risks involved in the project.

Some of the assumptions while using the Discounted Cash Flow Methods –

Projects are assumed to be Mutually Exclusive – This is seldom the came in modern day giant organizations where projects are often inter-related and rejecting a project solely based on NPV can result in sunk cost from a related project.

Independent projects have independent cash flows – As explained in the marketing project – though the project may look independent but in reality it is not as the brand awareness project can be closely associated with the spending on sales promotions and product specific advertising.

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Negotiation Strategy of Atera NYC (C): New Leadership in the Cuisine

References & Further Readings

Benoit Leleux, George Kohlrieser, Ole Borregaard (2018), "Atera NYC (C): New Leadership in the Cuisine Harvard Business Review Case Study. Published by HBR Publications.