Transcript Chipotle.pptx

Chipotle
By Josh Miller and Brittany Sanders
http://www.boiseweekly.com/Cobweb/archives/2011/09/15/chipotle-grand-opening-tomorrow
Not your “normal” fast food
restaurant:
Highly efficient- top performing locations
get through 300 customers per hour.
Entrees are made from scratch right in
front of the customer.
Purchase local raw ingredients based on
location.
Aesthetics
Interior design choices reflect the menu
and mission of Chipotle
 Simple
 Clean
 Effortless
 Sustainable
http://lefanglekwatsa.blogspot.com/2010/10/chipotle-mexican-grill.html
Core Values
 American’s want a filling and fast meal.
 Growing interest in how meals are prepared
and where ingredients come from.
 Conscientious consumerism- importance of
sustainable practices and focus on
personal health.
Chipotle Cultivate Foundation
 Supports local family farms.
 Provides food education programs.
 Will use 10 million lbs of fruit and vegetables
grown within 350 miles of where they will be
served.
 Goal is to get people thinking about a
sustainable future and better quality food
supplies
http://www.guardian.co.uk/scie
nce/2010/nov/29/eating-fruitveg-cancer
Questions?
 http://www.youtube.com/watch?v=aMfSGt6rHos
 If you already eat at Chipotle then what is it
that you like about it? If not, does this make you
want to start eating there?
 What other companies do you know of that
practice sustainability?
Sources
 Chipotle creates foundation to support sustainable
agriculture. (2011, August 2011). Retrieved from
http://www.sustainablebusiness.com/index.cfm/go/
news.display/id/22844
 Chipotle. (2011). Back to the start [Web]. Retrieved from
http://www.youtube.com/watch?v=aMfSGt6rHos
 Kaplan, D. (2011, September 26). Chipotles growth
machine. Fortune, 135-140.