Chipotle Mexican Grill, a Colorado-based organization, has been serving integrity-driven burritos since 1993 when the first Chipotle restaurant opened in the suburbs of Denver. Prior to the opening of the first Chipotle restaurant, Steve Ells who is the founder of Chipotle, began his journey in San Francisco, California at the Culinary Institute of American with dreams of opening his own full service dining restaurant (Chipotle Startup Story, 2014). Once Ells graduated, he returned to his home town of Boulder, Colorado to begin plans on opening the restaurant. To fund his venture, Ells needed cash flow. He decided to open a burrito restaurant similar to the one he frequented in California while attending school. Ell’s raised some capital …show more content…
The company is based on the principle value of building a food culture where people can learn about changing the way they think about and eat fast food and a people culture where young leaders can grow organically within the company. Yahoo! Finance (2014) discusses Chipotle’s success through the loyalty the company builds from the people they serve. Earnings in 2014 were over 29% in cash flow with stock reaching $529. Revenue for the company peaked at over $4 billion with growth estimates at over 22% of earnings (2014). The success of Chipotle has been based on the fundamentals of the company’s vision which is to create a sustainable team of top performer who are empowered to achieve high standards and an emphasis of serving only naturally raised meats and organic …show more content…
Ells, founder and Co-CEO of Chipotle, was primarily a food expert that graduated from the Culinary Institute of America and was following dreams of creating a food-type culture when Monty was introduced to the brand (Chipotle Startup Story, 2014). Monty had been a successful Lawyer at the Denver-based Messner and Reeves law firm and became successful through investing his time in educating and empowering associates at the firm as well as creating an environment where clients felt appreciated and cared for (Jauregui, 2013). Monty was hesitant about joining a restaurant company considering his specialty was in the legal field of study. However, Ells was more interested in Monty’s ability to lead people rather than his educated abilities as a lawyer (Shreve, 2014). Monty Moran graduated from the University of Colorado in 1988 with a communications degree and then went on to law school at Pepperdine University in Southern California (Shreve, 2014). In the 1990’s his law firm in Boulder, Colorado began assisting Chipotle with leases during the early stages of expansion. Later, Monty would introduce a system of developing a people culture that would become the basis for Chipotle’s success. His primary leadership belief is that the success of a business is based on how effective the people within the organization are at developing those around them. A people-based culture is created when encouraging
New restaurant openings and comparable restaurant sales increases are important factors contributing to Chipotle’s increase in revenues in recent years.
Chipotle’s Chief Executive Officer, Steve Ells has been reputed for having started the restaurant chain in a unique way which has contributed to its apparent success over its main competitors. Chipotle business has grown exponentially from when it was first formed with most of this growth attributed to the founder’s control process in the business. When Steve Ells first got into the industry, he acknowledged the need for promoting innovation and
Chipotle competitive advantage or Strengths has come from the ingredients that come from sustainable sources. According to the MarketLine article about Chipotle Mexican Grill SWOT analysis "Chipotle serves food using naturally raised meat (pork, beef and chicken) and dairy cattle... in 2014 the company served over 155 million pounds of naturally raised meat." Chipotle cares for their customers because they are not giving us food that has hormones and addictive substances. Their competitive advantage has changed the company culture and mission Statement nowadays they called it now food with integrity, the idea that their food is made with the respect for the animals and the
Such factors may include threat of new entrants, power of suppliers, power of buyers, product substitution, and the intensity of rivalry among competitors (Hitt, Ireland, & Hoskisson, 2013). Since Chipotle was opened in 1990, they have already become a well-established company within the industry. In order for Chipotle to continue having a competitive edge in the market, they must heavily compete with companies or restaurants such as Qdoba that offer a wider variety of menu options for lower prices. Chipotle directly works with suppliers, usually in local areas, to permit more competitive prices to buy their products. Since Chipotle focuses so greatly on product quality, the supplier’s power plays an enormous role in Chipotle’s ability to obtain their raw
Each organization big or small has its own values, ways of doing things and assumption that it operates in. The principles and ethics that exist in each of these companies are the baseline through which the company operates its affairs. This is what can be called as that organization’s culture. The culture in existence has an impact on the productivity, effectiveness and efficiency (Keyton, 2011). The basis of setting the most appropriate culture of a company is not only to move or increase the profitability but also to make the stakeholders happy and satisfied. One aspect of that is the employee or the human resource the firm who put their expertise in the firm and add a bit of creativity and innovativeness to move the products. Chick-Fil-A operates in a competitive industry thus it requires all the stakeholders.
With a unique appeal, a healthy and delicious product, and a powerful social message that made our target customers feel great about eating Chipotle over more traditional fast food, we have pioneered the fast-casual restaurant model our customers admire. Furthermore, our food sourcing is a rewardable effort and it is what we and our customers respect.
1.3 Market Segment Chipotle is classified in the restaurant industry as fast casual, a combination of the quick serve and the casual dining segments. Fast casual restaurants have the following attributes: high quality food, upscale atmosphere, higher check averages between $7-$11, and pay at the counter (What exactly is fast casual?, 2008). 2.0 Market Opportunity Analysis 2.1 Market Trends The restaurant industry grew to $403.5 billion in 2010, a growth of 2.1% from 2009 (Consumers still thrift when dining out, 2011).... ...
As leaders, it is important to create and maintain a healthy organizational culture. Hooters try to have the most motivated people in its organization; people who are hard workers and have good personalities. “Our people are the center of everything we strive to achieve as an organization. It is vital to our strategy that we attract and engage, only the best, motivated people who could create the Hooters spirit and have the potential and drive to grow with the business. Our vision is to lead the casual dining market by delivering the highest quality food and hospitality in a fun engaging environment giving our customers the unique and entertaining experience that Hooters is world famous for. We are a value driven organization, recognizing that how we achieve this is as important as the achievement itself. We are committed to live by a higher set of beliefs and standards as an organization, as a team, and as individuals.” (www.hooterstory.com, 2006). Hooters is always looking for new opportunities of building momentum for employees under their guidance. Directors with exceptional expertise are appointed to help this vision and to roll out the Hooters brand. This seems to work very well and shows in the success of how the hooters restaurant is run.
Operations: Chipotle has set standards from when the food is bought, to when it's produced and to when it's sold. This quality control is performed by their Quality Assurance group, which foresees all of these positions.
Chipotle is my favorite place to eat. As I am sure it is for other people. Chipotle is a fast food Mexican grill. They are most known for how big they make your burritos. Now it is fast food but it isn’t actually fast, they’re like a restaurant but without the wait. They serve all naturally raised meat and organic beans. So there food is pretty healthy and worth eating. The employees are always nice and it just a great place to eat over all. Chipotle is a great choice for a quick fast food stop because it gives great service, atmosphere, food and value. My experience there is always a good one.
Chipotle is continuing to stay ahead of the curve and putting their focus now on the sustainability and farm to table concepts that are continuing to gain in popularity.
Los Angeles, to some Los Angeles is just the city on wheels; others think that Angelenos are upper middle class snobs who are rude and only purchase expensive items. That may be the case for some, yet for others, Los Angeles is so much more then the rich and famous; Los Angeles is a land that holds many rich and diverse cultures; and with those cultures, comes rich, creative and ingenious cuisine. The true creativity begins with the love that is put into making the food. one can easily tell if a restaurant has that simple, yet, crucial component to the pice of the puzzle; the puzzle that makes “Local” not major chain restaurants thrive. The journey of of some of Los Angeles’ local restaurants begins in Culver City California, a suburban community on the tail end of South-West Los Angeles. Culver City, is the land of many unique and exciting restaurants, however, if one is looking for delicious inexpensive Mexican food, Titos has one covered. Titos Tacos, is one of my favorite taco stands. Conveniently located on the corner of Washington Place and Venice Blvd, Titos delivers great shredded beef tacos, yummy cheese enchiladas and so much more. Titos is one of my family traditions every time somebody comes back in town, they stop at Titos due to its proximity to LAX. Not only providing nourishing “Soul Food” this taco stand is the definition of inexpensive and excellent Mexican food.
Abstract This paper explores the business strategies Chipotle is using for operations. Analyzing financial and operations data to discuss areas of concern as well as areas where Chipotle Mexican Grill is doing well. Discussions will include the importance of Chipotle’s menu preparation strategy and menu integrity. The marketing strategies
When Chipotle first opened in 1993, the goal was to serve quality food fast, but not be considered “fast food.” To avoid falling under the fast food stigma, Chipotle strives to find the best ingredients with respect to animals, farmers, and the environment. In order to achieve these goals, Chipotle has created a matrix organizational structure that is divisional by location and functional by authority. Chipotle recently expanded internationally to the United Kingdom, Germany, and France, each following strict guidelines assigned by corporate employees from their headquarters in Denver, Colorado. Similarly, each location is functionally organized according to authority: regional manager, district manager, store manager, assistant manager, and
Chipotle Mexican Grill is one of the most popular Mexican restaurants in the United States, which offers burritos, bowls, tacos, and salads. It is one of my favorite restaurants to visit.