Chipotle Case Analysis

After interviewing 59 of the people they reported eating at a Chipotle Mexican Grill restaurant in at least 19 different restaurant locations. The patients were found to be infected with a strain of Shiga toxin-producing Escherichia coli O26 (STEC O26) (CDC, 2016). But then at the height of this outbreak, at least 120 people who ate at a Boston Chipotle contracted norovirus (Malcolm, 2016). This additional outbreak provided even more complexity to the investigation’s attempt to identify the disease cluster.

The food industry is always going to have some sort of problem. Not a restaurant known to mankind, has never had no problems at all. People over shot the entire ordeal with and around the Chipotle in Simi Valley. However, I am sympathetic for the ones whom may have gotten sick from the meats or whatever may have caused it.

coli O157 became a reportable disease. But Outbreak surveillance has several limitations. Many outbreaks go unrecognized, are classified as outbreaks of unknown etiology, and are not reported to local public health officials or CDC. Smaller outbreaks and outbreaks with unknown transmission routes and vehicles are less likely to be reported. Additionally, outbreak reporting may not be uniform across time periods or states. Therefore, trends should be interpreted carefully, given the changing factors that may impact outbreak detection and reporting. While a summary of outbreaks cannot draw firm conclusions on disease trends, illustration of transmission routes, food vehicles, outbreak size, and clinical outcomes over time empowers public health officials, regulatory agencies, and health educators to target appropriate interventions and reevaluate current prevention

During his visit, Ellis learned that raising livestock without traditional farming practices produces better tasting meat. After discovering this, Ellis wanted to serve food to customers within his restaurants that are only organically produced by suppliers who conduct humane sustainable practices with their animals. The growing concern for where the company food comes from and how suppliers grow their livestock and crops caused Ellis to create the company’s philosophy “Food with Integrity” to guide future company operations. However, the company quest for having a higher quality of food comes at a higher cost in food supply. In order to offset these costs, Chipotle raised the price of some of their meat items by $1 or $2 (Pederson).. Sales continued to rise to a total of $131.6 million besides the sudden price hike because customers could taste difference in their food and loved how the company changed their recipe. In 2005, McDonalds decided to sell their stake in Chipotle and focus on their core business operations. The next year, the company became public and sold 7.88 million shares on the New York Stock Exchange (Pederson). Since ending their relationship with McDonalds, the company has been able to open over 800 stores including one Toronto, Canada during the year 2008. Expansion of new stores caused sales in 2009 to increase 14 percent to $1.52 billion and

Chipotle inappropriately handled this crisis because CEO Steve Ells and Co-CEO Monty Moran blamed the Center for Disease Control and the media for exaggerating the outbreak. Creating a public perception of Chipotle’s board members who did not showcase a clear motive for public health safety. After the E. coli outbreak, Moran made statements to Chipotle’s investors at an industry conference: “The media likes to write sensational headlines, you’ll probably see, you know, when somebody sneezes, Ah, it’s E. coli from Chipotle” (Colvin, 2015). Moran made another statement on Twitter ‘saying’ “CDC is working in an unorthodox way” (Wohl, 2015). Moran’s arrogant comments reflected a quality of an unconcerned CEO in the eyes of the public. In one of

“ ‘Fifteen years ago, almost all cases I had were E.coli linked to hamburger, and now I have maybe two or three.’ “ There is progress but Americans still need to work together to eliminate it

This article is about how Chipotle was with a federal grand jury subpoena due to a connection with norovirus in a Simi Valley restaurant. There was outbreak of the norovirus and/or E. coli; thus causing many of the chain restaurants to temporarily shut down. Nearly a month after they reopened those restaurants almost 150 college students had a norovirus after eating Chipotle. Which in result is causing the FDA to use criminal sections on these food safety outbreaks.

safety was an E. coli outbreak in 2007. The Topps Meat Company of Elizabeth, New Jersey,

At the end of 2006 both Iowa and Minnesota suffered an out break of E.Coli from Taco Johns. The restaurants that were affected were in Cedar Falls, Albert Lea, and Austin. In December of 2013 Iowa health officials recorded that at least 50 of its residents became ill with E. coli and 27 from Minnesota. January of the following year the Food and drug administration stated that the FDA was close to identifying the source of the E. coli break out. According to the FDA 81 individuals became ill. 26 of those ill were hospitalized with E. coli infections and two even developed hemolytic uremic syndrome.

Chipotles reputation and product were nothing short of stellar. Attracting customers from all walks of life but primarily from the millennial generation. The millennial generation tends to like simple, fresh food without artificial flavors or fillers from environmentally friendly restaurants. Chipotle in turns targets the millennial generation as one of their main stakeholders. For a time, the symbiotic relationship between Chipotle and the millennials thrived. The relationship almost proved to break Chipotle when a crisis of a massive Escherichia Coli (e. Coli) infection breakout occurred affecting the millennial generation the most. A drop-in Chipotles comparative sales has

Chipotle has a fairly large market chain of restaurants located primarily in the United States with over 1900 restaurants, along with other locations in Canada, France, Germany and UK. The company also has two brands under the chain called ShopHouse Southeast Asian Kitchen, serving Asian-inspired cuisine, and Pizzeria Locale, a fast-casual pizza concept. In the U.S. field that Chipotle mainly operates has been experiencing rapid growth with the fast casual concepts in the industry recently, which creates its competitive advantage away from operators such as McDonald’s and

Chipotle Mexican Grill was a concept turned reality by a gentleman by the name of Steve Ells. Chipotle Mexican Grill provides excellent Mexican cuisine driven by a concept of “Food with Integrity”. The first chipotle Mexican grill was opened in 1993 in Denver Colorado. By the end of 1995 there were three. In 1996 alone, Steve Ells opened five more Denver-area restaurants growing by a total of eight stores in three years. By 1998 Chipotle Mexican Grill was showing much promise. In order to meet their growth needs Chipotle took on outside investors.

Changes in customer preferences, general economic conditions, discretionary spending priorities, demographic trends, traffic patterns and the type, number and location of competing restaurants have a moderate effect on the restaurant industry (Chipotle, 2010). One example of customer preferences being a driver in the industry is the “Whole Food-ism Movement” which has put a large focus on organic, antibiotic-free, and non-processed foods (Mansolillo, 2007). Consumers now look for healthier options when eating and an overall healthier lifestyle. Chipotle has been able to benefit from this movement by carrying on their “Food with Integrity” mission (Chipotle, 2010).

According to Ronnie Cummings of In Motion Magazine, after several dozen consumers in Colorado were poisoned by E-coli feces in their burgers, 25 million pounds of hamburger meat had to be recalled from the Hudson Foods Corporation. Much of the E. coli found in meat appears to be a product of feedlot life of cattle getting a feedlot diet and living in their own manure. The feedlot lifestyle is a common practice of corporate manufactured meat.

As of late 2015 and early 2016, Chipotle Mexican Grill faced a serious problem with food safety and received an ethical backlash because of it. According to the Food and Drug Administration (FDA), the Centers for Disease Control (CDC) along with state and local officials investigated two cases of E. coli O26 infection outbreaks from food served by Chipotle restaurants in several states