Tacos Blog Analysis

In the past Chipotle Mexican Grill, Inc. has put up many ads on huge billboards. There is one ad in particular that stakes a claim about it’s ranking of their ingredients among competitors. The ad reads “WE WANTED TO WRITE ABOUT OUR LOCALLY SOURCED NATURAL INGREDIENTS, BUT SHORT BILLBOARD HEADLINES ARE BETTER” (Liebelson). Although Chipotle is claiming that the quality of their ingredients are better, it leaves the consumer wondering what exactly is so good about the products that go into their foods. It is wrong that more information about Chipotle and their ingredients aren’t found on the ad as it may cause a lot of misunderstanding and deception amongst the consumers. These people may think that they’re eating the best and healthiest ingredients but in actuality they are taking in food that has caused many health issues in the past.

Meat consumes the majority of my true happiness. So naturally, when I order a burrito bowl from Chipotle, the most enjoyable part of the process takes place in devouring the meat that falls between my lettuce and my rice. I don’t mean to offend you if you are a vegan, and I do have a point to this declaration; I promise. My revelation occurred while consuming the holy grail. I crack open that burrito bowl with the smell of love engulfing my senses. I pick up a spoon full of lettuce, corn, and a heaping pile of rice and beans. This repetition persists until I am left with a bowl of cold chicken and a stomach filled to the brim with carbs and beans. Unfortunately, this method of devouring became a conscious misfortune; rather, I intentionally deprived myself of the

It turns out even Chipotle isn’t perfect. Seventeen Chipotle locations in Minnesota have been linked to a recent salmonella outbreak and are currently under investigation by the state’s health officials.

Have you ever tried the best tasting fast food Mexican restaurant on the market? It is called Chipotle. Chipotles restaurant has great service and many excellent choices.

Last week I ate at Acapulco and enjoyed a delicious 12 inch Papa Burrito. The cheesy smell made my nostrils dance. The beefy aroma made my mouth water. The Chile Verde smothered on top of the burrito tingled my nose. The rice had an essence of chicken broth and all these ingredients were inside a soft flour tortilla.

In 1993, the first Chipotle Mexican Grill restaurant (pronounced chi-POAT-lay) in Denver, Colorado was opened by CEO and founder, Steve Ellis after he received $165,000 in investments from a bank loan and his father (Pederson). Ellis, a Culinary Institute of America grad and former chef, started the company’s first restaurant to raise money needed to one day operate his own full-service restaurant (Berta). The company’s menu includes burritos, tacos, salads and burrito bowls (burritos without the tortilla) made with customers’ choices of pork, shredded beef, chicken, steak, beans, veggies, and burrito condiments (sour cream, salsa, etc.) (annual report). When Chipotle was first established, Ellis did not like the restaurant’s closed

Mexican cuisine is a style of food that originates in Mexico. It is known for its varied flavors, colorful decoration, and variety of spices and ingredients, many of which are native to the country. What makes a meal distinctly Mexican, of course, are the lively seasonings. Not all Mexican recipes are fiery, though; while renowned for their heat, many subtle and intriguing spice combinations are also found in Mexican fare.

Here are two restaurants that may make you become hungry when they come to mind. One, Chipotle which some of you may know for their humongous burritos and classy, cozy wooden tables. The other, Del Taco where their tacos are extremely crunchy and have convenient hours. Some people may believe that since Chipotle and Del Taco are both Tex-Mex restaurants that they are similar but based on their menus, environment, and prices one can tell how they differ from one another.

Chipotle is facing numerous challenges due to the fact that E. coli outbreak which requires the corporation from the key stakeholders to keep it under control and apply the new food safety protocols which can aid to bring the regular customers back. Although the main cause remains a mystery, Chipotle’s E. coli outbreak has been authoritatively declared officially over by the experts. However, since the poisoning outbreak, the impact of the reduced number of customers affects the profit which the company used to enjoy before such eventuality (Scholes 27).

Carne asada. The carne asada is put in the tortilla which has to be spiced up with salt and be left alone for about 10 minutes and then you put it in the grill for about 2 minutes and then flip it until it gets to a brownish color. Once the meat is done you serve it in the taco and the meat

The Chipotle Mexican Grille opened its first store in 1993 beginning a new category in the restaurant industry known as “fast casual” (About Us, 2014). This new category featured the “highest quality raw ingredients, classic cooking methods, and distinctive interior design-features that are more frequently found in the world of fine dining.” However, aside from the normally long wait in lines, an order could be taken and served in only a couple minutes. Currently Chipotle operates more than 1,500 restaurants internationally. The following pages will present a balanced approach to the effectiveness of Chipotle’s strategy analyzing financial performance, customer satisfaction, employee/learning and growth, and internal process.

Chipotle Mexican Grill, Inc. is a “fast-food service restaurant” under limited service category. It was formed in 1993 and went public in 2006. It has the largest market share in the Mexican-type food segment with a net income of more than

The fast food, or quick service restaurant industry (QSR), represents approximately 200,000 restaurants and $155 billion in sales in the U.S. alone, they are one of the largest segments of the food industry (Hoovers, 2011). This segment of the restaurant industry is “highly competitive and fragmented… number, size and strength of competitors vary by region, market and even restaurant. All of these restaurants compete based on a number of factors, including taste, quality, speed of service, price and value, name recognition, restaurant location, customer service and the ambience and condition of each restaurant” (Chipotle, 2010).

The purpose of this report is to present a strategic plan created for Chipotle Mexican Grill, Inc. (CMG). The strategic planning process began with an internal analysis to better understand Chipotle’s current mission and vision statement, and its effectiveness in leading current strategy and performance, and included analysis of Chipotle’s strengths and weaknesses, and trending financial position. External environment analysis was also conducted, to better understand the industry and its competitors. Results of the internal and external analysis were used to determine strategies for maintaining a competitive advantage. Recommendations and an action plan for strategy implementation are suggested, as well as, an evaluation plan

Chipotle’s “Back to the Start” advertisement captures the sentiments of the audience by depicting Chipotle’s competitors’ practices as unethical. In both “Back to the Start” and the “Scarecrow” advertisements, Chipotle attempts to align itself with society’s growing belief that humane agriculture is better. Chipotle’s advertisements present their practices to be ethical, which sets its products apart from its competition. However, Chipotle’s message employs the same sentimental appeals and logical fallacies that are effective in their competitors’ advertisements.