Chipotle Mexican Grill

Prepared for: Chipotle Submitted By: December 14, 2011 I. Introduction to Chipotle Introduction 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

Restaurant Industry: Chipotle Mexican Grille, Inc. TABLE OF CONTENTS Chipotle Overview 3 Industry Overview 3 Key Macro External Forces 4 Five Competitive Forces 4 Major Factors Causing Fundamental Changes 4 External Analysis 4 Key (or Critical) Success Factors 4 APPENDIX – 1 4 APPENDIX – 2 4 External Factor Evaluation (EFE) Matrix 4 APPENDIX – 3 4 Competitive Profile Matrix (CPM) 4 APPENDIX – 4 4 APPENDIX – 5 4 Content Topics 4 Bibliography 18 Chipotle Overview

Chipotle Mexican Grill is an American restaurant chain that currently has more than 1700 locations, with most of its locations in the U.S. and several in Canada and Europe. Chipotle has been gradually expanding its international presence since it opened its first location outside the U.S., in Toronto in 2008 (International Strategy, 2015). The restaurant now has 17 locations outside of the U.S. including locations in London, Paris, and Frankfurt. However, like all other international corporations

hold just to get your request in. Some of the competitors use to contrast with the Pizza business is McDonald and Chipotle. McDonald strength is a solid brand and client intimacy. McDonald shortcomings is low depth and width of product and high worker turnover. Chipotle weaknesses are high price contrasted with contenders, it offered constrained menu, and high reliance on verbal. Chipotle qualities are strong brand reputation among consumers for being ethical and quality food provider, high quality

Improving Processes: Chipotle Mexican Grill This report is to discuss the findings from observations made at the Chipotle restaurant on Orange Avenue in downtown Orlando. Observations were made on Monday August 9, 2010 with the first time frame from noon to 1 p.m. and the second time frame from 3 p.m. to 4 p.m. These observations are used to make recommendations on managing queues, process capability, and statistical process control. Observations from the two time frames will provide information

According to the Great Speculations(forbes), On August 26, 2014, Tim Hortons and Burger King Worldwide entered into an agreement under which the two recognized companies joined hands to create the world’s third largest quick service restaurant company. With a joined framework offers of $23 billion, the new organization now has more than 18,000 eateries in around 100 nations, headquartered out of Canada, where corporate charges are lower when contrasted with the U.S. 3G capital, the greater part

Chipotle 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

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

Chipotle has many core competencies that make the restaurant have a unique experience. First, the restaurant believes in selling quality food at reasonable prices. Unlike other fast food restaurants, Chipotle has a commitment to “Food with Integrity” which increases the use of organically grown local produce, organic beans, organic dairy products, and meats from animals that were raised in accordance with animal welfare standards. This competency alone makes the restaurant stand out immensely

Ells is the entrepreneur that started Chipotle. Ells graduated from the Culinary Institute of America. Nevertheless, his original motivations to start the business were: To change the way Americans eat. Also, he dreamed of opening a fine-dining restaurant unfortunately, he ran into the problem of lack of finance. Then, at this point, he had a great motivation to generate cash so that he can start off his huge business in future. So, in 1993 he opened Chipotle to make money to fund his fine-dining