Chipotle : A Unique Experience

There are quite a few chief differences between Chipotle’s strategy and the strategy being employed at Moe’s South West Grill’s. The biggest and most noticeable difference is Chipotle’s has company-owned restaurants only whereas Moe’s Southwest grill has franchised restaurants only. While Chipotle’s strategy is more oriented on a focused differentiation Moe’s strategy focuses on a broad differentiation of its menu. For example, the menu at Moe’s features meals such as quesadillas, tacos, burrito bowls, burritos, salads and nachos. Customers can customize main dishes with more than 20 items. Furthermore, Moe’s also offers a kid’s and vegetarian menu as well as two

Competitors in the states just to name a few would be Moes southwest grill , Taco bell , and Baja Fresh mexican grill these food chains compete in many ways from the menu , prices and location. Foreign competitors in australia would be Izole Mexican ,Barrio chino and cantina mobil though these are all different forms of mexican style restaurants they all share the high demand for mexican cuisines . The competitive advantage that makes chipotle such a great investment is there business plan which requires them to incorporate the speed of a fast food industry by having high quality products , even though these mexican grills target the same customers chipotle stays above the others with their strategic strategies that differentiate the food ; Oppose to the competitors all of their food contains natural ingredients which is one of the major reasons why chipotle has such a high growth rate which allows them to

Chipotle has a very simple product line-up offering tacos, burritos and salads. However, it offers up to 65000 combinations of ingredients for customers to choose while assembling the product. The product ingredients, sourcing and preparation are important for Chipotle w.r.t. customer experience and perceptions about the brand. There is however, no difference in product line-up when compared to direct competitors like Qdoba.

Another point that reinforces this statement is related to their employees and the way they benefit them in many different ways because from the beginning, they become part of Chipotle by a trainee program and after that if they show that their store is running in a very positive way, they will promote making possible going up the ladder. They

2. Healthier ingredients compared to other fast food establishments (compare a Chipotle burrito with a McDonalds hamburger).

In business, a company’s primary objective is the maximization of profit by making strategic business decisions altering market conditions and behavior while at the same time increasing and protecting outcomes. The ability to make production decisions, knowing what to, how to, how much and for whom to produce a product, good or service are key elements of a company’s growth. In 1993, Steve Ells, a young, ambitious sous chef with dreams of opening up a fine dining restaurant, epitomized that concept by investing 85,000 dollars of his parent’s money and founding Chipotle Mexican Grill, Inc. A small fledging burrito stand located in the heart of Denver,

If you are like the majority of all other Americans, chances are that you have once found yourself waiting in the long, corner-wrapping line at Chipotle. Even if you are not one of those people, then you still probably know of this fast-food restaurant and its popular reputation, both good and bad. The description of this company, provided by NASDAQ, states, “ Chipotle Mexican Grill, Inc., a Delaware corporation, together with its subsidiaries (“Chipotle”, the “Company”, or “we”) operates Chipotle Mexican Grill restaurants, which serve a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads, made using fresh ingredients. As of December 31, 2016, we operated 2,198 Chipotle restaurants

Chipotle Mexican Grill (CMG) is a fast food restaurant that serves burritos, tacos, burrito bowls, and salads that are made using fresh ingredients. Since its establishment in 1993, there are 1,755 Chipotle restaurants throughout the United States and 17 Chipotle restaurants located in Europe. Chipotle is known for high quality ingredients that they use to create their “gourmet” burritos. The ingredients include naturally raised pork, beef, and chicken. Chipotle switched to hormone free dairy ingredients in 2007 and since 2008 a portion of Chipotles black beans is certified organic. Additionally, the company provides consumers with a short menu that is customizable with many options. Chipotle uses traditional culinary techniques to insure that

Chipotle Mexican Grill, Inc. is one of the leading fast-casual Mexican restaurant chains throughout the United States, United Kingdom, Canada, Germany, and France. Chipotle has been in operation since it was founded in Denver, Colorado in 1993 by Steve Ells. It is known for its fresh, gourmet, and increasingly organic ingredients. In 1995, Chipotle opened their second restaurant and later opened their third restaurant with a Small Business Administration loan. In 1998, McDonald’s made an investment into the company that allowed Chipotle to expand quickly. In 2006, McDonald’s spun off its non-core assets and divested Chipotle, which went public on the New York Stock Exchange. In 2015,

Opportunity options for Chipotle lie in international expansions in Europe as well as in the growth of the US food service industry. From 2014 to 2015 consumer spending on food away from home increased by 50 percent and is supposed to increase further, which would improve sales. One major opportunity would be drive thru locations, as well as a menu expansion.

The purpose of the case study is to evaluate the waiting line queue at Chipotle Mexican Grill and analyze balking and reneging and how that affects future sales of the company. Chipotle Mexican Grill has been open for 24 years. Steve Ells CEO and founder opened the first store in Denver, Colorado. Chipotle currently has 2,250 stores and is the second largest Mexican restaurant chain in the United States following Taco Bell. When they first opened their motto was simply; “show that food served fast didn't have to be a “fast-food” experience”.

In 1993, Chipotle Mexican Grill (CMG) was established in Denver by college graduate and classically trained chef, Steve Ells. The initial startup saw CMG focused on offering limited menu choices which include burritos, burrito bowls, tacos, salads, soft drink, fruits drinks and milk. CMG menu is classically prepared and customers have the opportunity to dine in elegance at a reasonable cost. CMG business model is crafted in line with the company’s’ “Food with integrity” mission by providing the best quality, farm fresh healthy food by keeping a limited menu. The company prides itself on using organically grown local produce and meats that are free of antibiotics and hormones and which is in compliance with governmental

Chipotle’s kitchen and restaurant design intentionally places employees up front to reinforce a focus on service, through interaction with customers and individual attention by creating one burrito at a time (Chipotle, 2011, p. 5). While Chipotle combines basic ingredients to magnify the flavor they also stick to the basics when staffing their restaurants. Chipotle only has two shifts and cross trains their

As a fast food restaurant, economic changes may have a large effect on the profitability of Chipotle. To this extent, being in the explosive food industry has its ups and downs. For example, the chicken or prices of natural ingredients may increase due to inflation, scarcity, or a number of other factors. This will translate into an increase in price of food for Chipotle consumers. This may ultimately lead to a decrease in sales which may cause clients to take their business elsewhere thus affecting brand loyalty.

In order for Chipotle Mexican Grill's top executives to strengthen the company's growth and profitability, they must reduce resource weakness by strengthening relationships with suppliers and eventually acquiring long term contracts with farmers who follow the U.S. Department of Agriculture standards for growing organic products.