Chipotle Research Paper

“Health officials soon traced the outbreak of food poisoning to undercooked hamburgers served at local Jack in the Box restaurants.”

Due to the fact that Chipotle is worried about providing customers with the best possible ingredients and in the same time, concerned of taking care about environment, animals as well as farmers, which in this case, are the main suppliers, we can encapsulate Chipotle in a Sociocultural segment.

Two more people have filed federal lawsuits against Chipotle after they said they were infected with E. coli in an outbreak linked to the popular Mexican chain in the Pacific Northwest. The Seattle attorney representing Jessica Ellis of Mount Vernon, Washington, and Chris Collins of Lake Oswego, Oregon, is asking the federal court in Portland to hold Chipotle liable for their illness. There are at least 41 people on the list of cases spanning two states 28 in western Washington and 13 in Oregon’s Portland area. The latest case was confirmed in Oregon.

If you are not aware of the recent food poisoning incident with Chipotle, then clearly you have been taking some time off from the internet. An outbreak occurred from Chipotle in which more than 40 people became ill with E. coli. Chipotle has been in hot water since this, and it makes us realize that not all food is safe. With this in mind, the idea of other dangerous foods, outside of Chipotle, should be addressed.

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.

Chipotle makes sure that the plants animals are being treated right and are not fed GMOs. Years ago, the carnitas (pork) was removed from restaurants because the animals were not treated right. Our fruits and vegetables are washed and blanched, to remove germs and other harmful bacteria. Our foods and vegetables are hand cut to a certain style. We focus more over quality than with quantity but quantity is still our main concern. We did have a summer rewards program (it was just a test drive. It will be back soon) and we have a few coupons such as the Buy One, Get One Free coupon and the One Free Chorizo coupon. At Chipotle, were always thinking of the customer’s health? From our utensils to our foods, everything has a certain temperature. To make sure that everything is to temperature, we fill out “the Black Book” which is a book that records the temperatures of the foods on the front line, the grill, and the walk-in fridge. These get done periodically throughout the day. Other than temperatures, we have portion sizes to help with your health. Some people may not agree with the portion sizes but portion sizes are here for two reasons; to save food and to not fill you up on so much

One of the biggest epidemics that hit the seen this year is the ongoing e-coil scare that involves six states and 45 people with the fast growing Mexican food chain Chipotle. Currently the Center for Disease Control Prevention has tracked a serious strand of e-coil, to a common meal item or ingredient served at Chipotle Mexican Grill restaurants in several states. Out of those 45 people that have came in contact with the strand of e-coil 16 of them have been hospitalized due to the severeness of the strand. This epidemic can be categorized as being serious do to the fact that it has spread over many states and yet it has not been pinpointed to a specific cause.

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.

Food safety is a serious matter in Texas. After doing some research, I have learned that the food safety program, is man-powered by the Texas Department of State Health Services. All state agencies involved work hard towards eliminating foodborne illnesses. "This requires the help of all public health regions, state and federal agencies, local and city health departments, private industry and the public. Through teamwork and diligent effort, we can accomplish our mission, to protect the public health through the efficient operation of a comprehensive, progressive retail food protection program focusing on education, training, and oversight, which will ultimately reduce the potential for food borne illness in Texas." https://www.dshs.texas.gov/foodestablishments

To date all restaurants are company-owned and not franchised. Restaurants cover forty-three states in the U.S., Canada, England, and France. The only variation to the original model has been an increased environmental awareness and a “Test Restaurant” in Washington D.C. that serves Asian-Style fast casual food.

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).

Chipotle has categorized its restaurants as “fast-casual” dining. The dining experience is similar to that of fast food restaurants. The customer orders and pays at the counter; the real difference is made in the quality of the food. The food offered by Chipotle is of a higher quality than the food offered by McDonald’s, Burger King, or Taco Bell.

CMO Mark Crumpacker stated, fast-food marketing typically is a game of trying to obscure the truth; The more people know about fast-food, the less interest they’d want to be a customer. Chipotle’s mission statement “Food with Integrity” reflects its focus on fresh ingredients; great food with a socially responsible message made them one of the first organic oriented fast-food restaurant

From 2006 to 2011 Taco Bell’s reputation was suffering tremendously and it all started when there was an E. Coli outbreak. E. Coli or Escherichia coli is for the most part being a common yet harmless bacteria but extreme strains have been known to cause a variety of symptoms from abdominal cramps to diarrhea. The E. coli outbreak resulted in 71 infections, 53 hospitalizations, and 8 cases of people with kidney failure that spread over the course of 5 states. Taco Bell which is a Mexican-style restaurant market in the U.S. that serves burritos, tacos and other Mexican specialties. The illnesses onset ranged from November 20 to December 6. The peak of the people becoming ill was the very last week of November. Past December 6 there was no further outbreak of the disease. After the outbreak CDC, the center for disease and control and

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