Chipotle Case Study

Where and when did you observe the behaviors? Who made the observations? On 1/28/16, En-Lei observed inside of Chipotle. On 1/29/16 and 1/30/16, Matt observed across the street from Chipotle. On 2/1/16, Dana observed from a window across from Chipotle in the lobby of the Huntington Hall. On 2/2/16, John observed across the street from Chipotle. What behavior categories did you observe? How did you define each behavior category? We observed the outwardly happiness or unhappiness of individuals leaving Chipotle during lunch hours. We defined outwardly happiness as the smiling of each individual leaving Chipotle and unhappiness as the lack of a smile. When and how did you make observations? We used the frequency method of observation during lunchtime

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.

Core competencies are the unique ability that a company acquired when the company initially setting up. It is the inborn competitive advantage that cannot be easily imitated by competitors. When Chipolite was born, its owner Steve Ells targeted it as the fresh and healthy fast food which means its products need to be fresh and fast delivery. In current dining market, there are three types of restaurants: full service, fast food and the restaurant in between. Chipotle belongs to the last one. Full service restaurant has the highest expense and longest time service, so it is only targeting for mid and high class customer with their leisure time consumptions. At same time, fast food restaurants, their aim is to

The leadership at Chipotle Mexican Grill, Inc. has revolutionized the fast food industry and continue to provide health options to their customers through ethicial business practices. The company is currently going to market with the organization promotion of “Food with Integrity”, following the ideology that better food comes from better farming. This analysis of the organization will address the current leadership issues through the detail of the many different tools. Also defining leadership, and how the leadership of Chipotle is their competivie advantage and is propelling this company to becoming a industry leader.

The article from the New York Times blog states that the Chipotle begun the food delivery service in April 2015. Postmates, Chipotle’s first official delivery partner, provides the service. This service covers over 67 cities in the United States. Customers only need to pay the delivery fee that starts from $4.99 to $7.99 according to the distance. Chipotle's chief marketing and development officer Mark Crumpacker indicated that there was a 30% month-over-month growth in Chipotle, since the start of Postmates’ delivery service provided.

Strength 1: Largest Restaurant Chain in Market Segment, with highest share Chipotle has the largest share of the fast casual marketing segment in the Unites States. Chipotle has over 1,400 locations and plans to open an additional 140 locations this year. By holding the largest share of the market, Chipotle is able to trial, expand, and experiment with new ideas in certain geographic locations. Chipotle is able to trial new menu items and not have it affect the bottom line, and in addition, they are able to gather an incredible amount of information regarding customer data. This data will allow Chipotle to understand the different demographics of its customers in the trial locations. With its 1,400 locations in many locations provides Chipotle with the strength to trial new ideas.

This paper will explain how consumer behavior would affect Chipotle’s marketing strategies if the company wants to enter to Spanish market. It will analyze possible consumer behavior issues and Spanish market background, suggesting along the potential marketing implications. Nevertheless, predictions and suggestions made in this paper may need further market researches to be verified.

Chipotle Mexican Grill was founded by CEO Steve Ells in July 1993 after receiving his degree in culinary. He worked in in a high end restaurant for two years he inspired to create his restaurant from small Mexican restaurants in San Francisco mission district. Steve’s idea is to put his mark on the concept by stuffing tortilla with gourmet ingredients. He used small business loan and financial funds from his father and Steve Ells opened his first restaurant named by Chipotle Mexican Grill in Detroit, Michigan. Steve created an open kitchen to make the customers interact directly with the employees and have control on the food they are ordering. Chipotle Mexican Grill is on of the fast Mexican restaurant chains, with 400 outlets in 20 states.

In the chipotle article it states that many of their restaurants were being just down by the Food and Drug Administration in almost 9 states. The reason why so many were closing was because of viruses spreading which were E. Coli and the norovirus. The they are still investigating if they would have criminal charges or not.

Chipotle Mexican Grill, Inc was established in 1993 in Denver by founder Steve Ells, a graduate from Culinary Institute of America. After graduating he worked at Stars Restaurant in San Francisco. He began working on opening a fine-dining restaurant. His vision was to change the way people think about and eat fast food.

Due to economic downturn the strength of the buyers’ power has increased as the industry looks to gain consumers with pricing strategies much like those of McDonald’s “Value Menu” and combination meals even though the cost of commodities have gone up (James, 2010). Customers of QSRs are looking for quality food without high costs. While Chipotle does not have a value menu or offer any type of combination meal much of their success is due to the fact that the customers are willing to pay a higher cost for higher-quality (Chipotle, 2010).

Taking the vision of “to change the way people think about and eat fast food”, Chipotle has acquired impressive achievements in fast-casual segment of restaurant industry. Chief components of Chipotle’s strategy are six elements.

The University of West Florida has many luxuries to offer to its faculty and student body. With that being said, there is plenty of room for improvement regarding places to eat on campus. If one does choose to eat on campus his options are limited to the Nautilus Market, Papa Johns, Quiznos, or a meal from the Galley. Although these eateries sound delightful, they are simply not enough to satisfy the campus community. Our university is in dire need of a new food chain. I propose adding one of the nationally renowned Chipotle restaurants in the Commons. Chipotle is the perfect option because it offers a variety of Mexican food that no other restaurant on campus can such as their famous burrito or burrito bowl. Its food and reputation are so successful that students will drive an hour to Destin, Florida, or Mobile, Alabama, to indulge. The following recommendations will prove to not only benefit the faculty and students that attend the university but generate considerable revenue for

My orthodontics say that my top row of teeth are too close together. So I have a palate expander to widen the top row of my teeth so new ones can come in. I think of my palate expander as a bridge to cross from one side to the other. But this bridge is evil and catches food. Food and my expander don’t go well together; and they never will. The food is tricky to free, so I use a stick thing that the orthodontist gave me, and water to swish the food out. There are certain foods that I am not aloud to eat, like sticky things, they could pull out the expander, and hard stuff, they could chip the expander. I am also not allowed to eat popcorn, the kernels could get

It is also more widely spread geographically. Subway also offers the “choose your own” style of service, but it does not serve organic foods ("Chipotle Mexican Grill, Inc. SWOT Analysis."). Hot Head Burrito is another Mexican style restaurant that would be considered a competitor. These restaurants offer cheaper menu prices, lower-carb options and “diet menus” ("Chipotle Mexican Grill, Inc. SWOT Analysis."). While Chipotle offers none of these things, they have quite a large target market and have grown tremendously just in the last five years ("Chipotle Mexican Grill, Inc. SWOT Analysis.").