Chipotle Mexican Grill Chipotle Mexican Grill, Incorporated is a restaurant that offers Mexican food including burritos, tacos, burrito bowls (a burrito without the tortilla), salads, and more. The company has been in operations since 1993, starting out as one unit and growing to 1,300 units in over 46 states, the District of Columbia, Canada, and the United Kingdom in 2011. The restaurant served fast-casual food with a customizable menu. The restaurant prides itself on serving food made from scratch with wholesome, organic ingredients (Chipotle, 2016). Chipotle is a restaurant in the fast-casual dining industry, focusing on food sourced from sustainable farming practices including meat product that is responsibly raised in humane ways …show more content…
Serving Orders Quickly The main goal at Chipotle is to take and deliver the customer’s food in a timely and efficient manner. In order to achieve this goal, customers communicate and choose the ingredients they want on their food to the employees who prepare the food behind the counter. Another way Chipotle strives to achieve this goal is by taking orders online or through a smartphone app without slowing down service within the restaurant. The Commitment to “Food with Integrity” Chipotle creates food with integrity by using organic ingredients and natural raised meat products. Chipotle likes to use fresh produce from local farmers who don’t use chemical fertilizers and pesticides. Also, Chipotle likes to get their meat products from farmers who only feed their animals a vegetarian diet, which doesn’t contain any antibiotics or hormones. Supply Chain Management Practices Chipotle is determined to obtain only the finest ingredients and naturally raised meats from local farms. Also, Chipotle watches the news, industry issues, weather, exchange rates, foreign demand, crises and other world events that could possible affect their prices. Quality Assurance and Food Safety Chipotle has a quality assurance department that monitors food quality and safety among all the supply chains. Chipotle maintains their food quality and safety standards by making sure that they get the freshest ingredients from
Top executives of Chipotle conscious about the quality of food in its restaurants. Thus, Chipotle did not buy food ingredients directly from farmers and restaurant supplies from manufacturers. Chipotle acquired long-term relationship with food industry suppliers of good reputation that able to meet their quality specification. The company makes purchases from a list of granted suppliers that provide key ingredients. Some ingredients such as beans are organically grown produce. Chipotle uses high quality, nutritious and fresh raw ingredients for their food preparation.
Chipotle Mexican Grill is a leading force in its commitment to buy food from sustainable sources that do not have a negative impact on its menu pricing. Besides leading the way in the fast casual dining experience, it also supports farming initiatives that develop and practice best standards. Chipotle is also active in its environmental commitment to working to reduce its carbon footprint by reducing its reliance on fossil fuels through the implementation of various environmental initiatives, including green building and depending on solar power energy. It is also well known for its philanthropic activities, including its
Considering the scrutiny that they have faced in recent years for food contamination; that may be hard to believe. I asked through email for information about some of their ingredients, they were willing to give me answers except for their meat. “The food chain began sourcing grass-fed beef from Australia” (Watrous). This may explain why Chipotle didn't answer my question and I had to go searching for the answer myself. Although, the beef they were outsource followed their guidelines, it wasn’t beef from the U.S and it was later found this was the likely cause of e coli outbreak. “For many months now, we have struggled to get all of the beef we need from cattle raised without the use of antibiotics or added hormones” (Watrous). Chipotle does try its hardest to serve food with integrity; however that is very dependent on the supply and demand. So, when demand is too high Chipotle turns to places like Australia or non-safe farming farms in order to feed the consumer. As Patel has stated in his book, “The consumer is part of the problem”. When Chipotle turns to farmers not in their business model; it contributes to the problem that is large scale farming. This Farming poisons the earth through pesticides that find its way into groundwater and eventually the Ocean. Agricultural runoff has proven to negatively impact marine ecosystems. Getting meat from Australia also puts unnecessary CO2 emissions into the
“Food with Integrity” is the slogan of this restaurant chain; which is a rather new food stop of the time. Chipotle is a higher-end, fast food restaurant found in higher class neighborhoods. It is personally my favorite fast food restaurant and I would highly recommend it to anyone who would like to sink their teeth into some fresh, juicy, Mexican food.
Chipotle’s resources are their advanced technology tools that eliminate pathogens while maintaining food quality. Their source from farmers who adhere to the company’s mission of food with integrity. Their continuing education and training programs offered to their employees to make sure that they are implementing industry-leading food safety protocols.
Throughout this research I found that Chipotle has done more damage to the company than just letting down its customers. They have to now face the fact that those outside suppliers are now shying away from business with them because it will make them look bad to future partnerships. Chipotle is now in a state of bringing their company back in a good light by offering different promotions and coupons for loyal customers and customers they need to gain back. They have to go back into the company and figure out how to control the quality of all of their supplies. In my research I made note of a lot of the activity that occurred when the outbreak of E. coli in their meat began and how it spread. I also touch bases on how the company plans to
Another way Chipotle used to reduce the cost is to select right store location, facilitate concise decoration and use solar panel for energy supply. Chipotle has been done very well in reducing cost strategy and it will keep working on the improvement in the future as well.
Innovation; Chipotle is a very innovative food provider. Chipotle has an intense focus on making the restaurants have “food with integrity”. The restaurant also placed vegan, veggitarian and gluten-free items on the menu to satisfy customer’s different dietary needs. Each new restaurant location is scouted before construction, making sure the business will be there and also having a steady stream of clean produce for “food with integrity”.
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 has very little political factor disrupting operation. They rely on purely organic products so in case the FDA approved more intense regulations regarding the fast food industry. While organic food may be good for nutrition, it does raise the risk of foodborne illness. In September 2015, Chipotle closed all in the West Coast markets due to a reported outbreak of E. coli bacteria.
Chipotle Mexican Grill, Inc., founded 1993, is a restaurant company, which operates fast-casual fresh Mexican food. Headquartered in Denver, Colorado, Chipotle operates 2,010 restaurants across the United States, Canada and Europe, with 59,330 employees (Dec 31, 2015). Included are 13 Southeast Asia Kitchen restaurants and 3 Pizzeria Local restaurants, also operated by Chipotle Mexican Grill, Inc. The company offers delivering and catering services, and delivers its ingredients, and other supplies to its restaurants from 24 independently owned and operated regional distribution centers. Since 2006, Chipotle is listed on the New York Stock Exchange under the symbol CMG.
Chipotle mentions that it currently sources most of its key ingredients like chicken, pork and beef from a limited number of suppliers.6 But at the same time chipotle ventured into local outsourcing in 2008 when they launched a pilot program to outsource all its organic pork products for its Charlottesville, Va., location from a local supplier, Polyface farms.8 They felt that using local organizations to outsource would help them have fresh ingredients and ensure that the respective source follows their “food with integrity” motto.6
Chipotle is the leader in the fast casual market, with over 1,900 locations, $3.21 billion in annual revenue, and the ability to serve up to 300 customers an hour. It has innovated the restaurant market by providing reasonably priced scratch-made meals, containing local ingredients, all within the confines of a pleasing aesthetic environment (Chipotle Mexican Grill, Inc., 2014; Kaplan, 2011). To reach its success, the firm utilized architectural innovation by stealing components of various types of restaurants already in existence. The company appropriated its rapid meal preparation methods from fast food chains such Subway and Quiznos, adopted its provision of quality food from more upscale casual Mexican restaurants, and implemented a locally based supply chain similar to that seen at many local farm-to-table establishments. This convergence of different properties came together right as the millennial generation was coming of age and demand higher quality, natural, and locally sourced ingredients in meals that could receive quickly. The company has also attempted to utilize an incremental innovation approach by removing all CMO ingredients and testing new foods such as breakfast items, soup, and chorizo sausage (The Associated Press, 2015; Peterson,
I believe one segment of the Chipotle customer population is the self-expression people. These people are the kind of customers that want to express their values of supporting the local farmers and the farmer’s mission of growing organic food and their way of supporting that movement is by patronizing this kind of restaurant.