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Sustainable supply chain management
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Sustainability in the Business Context
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Chipotle Mexican Grill has an overarching goal to redefine the fast food industry by serving fast, fresh, sustainable high quality food. The founder and CEO, Steve Ells, stated that Chipotle is built on, “doing a few things very well”. The core value of Chipotle is sustainability. Focusing on providing an affordable and quick option for food that is respectable to the animals, farmers and environment. Chipotle believes that their competitive priorities help set them above their competitors. Chipotle prides themselves off of the quality of their product, making their motto “Food with Integrity”. Chipotle is producing products that meet their customers desired order specifications on a consistent basis, which is also know as consistent quality. …show more content…
In stores the show their delivery speeds by quickly fulfilling a customer’s order right in front of them. Chipotle using a chain process, with different employees at each station. To explain, the first employe greets you at the counter and asks what you would like and grabs the proper plating and base of your order and then pass is over to the person in charge of the main fillings, either meats or veggies. From there, the plate is passed over to the following employee who is in charge of the toppings and any additional add ons who then passes it off the the cashier to ring up the order. Employees are required to meet the customers needs in under two minutes, this chain processes is used to reduce lead time. In addition to in store ordering, Chipotle recently released an online ordering app that allows customers to place orders from their phone and set a desired pick up time to come in and grab it. When is come to Chipotle’s Supply Chain, they make sure that their meats and produce are pulled through the chain from farmers to processing plants to distribution centers and then to the restraints as timely as possible. They have set a 72 hour time limit on their supplies from when they leave the farm to when they should be received in the
Chipotle Mexican Grill (CMG) has been a standout performer in the restaurant industry for several years now. However, its shares fell by nearly 6% in a single session after investors weren’t too pleased with its recent earnings report. Altogether, the stock has corrected nearly 20% since its March high of $622.90. Can the stock bounce back from here? Or will it continue its slide? Let’s take a look at the pros and cons.
Chick-fil-A today remains a fast food restaurant rooted in the betterment of the community and it’s employees. It’s leadership is to be commended for upholding the founding beliefs of such a phenomenal company. As Truett Cathy says, "Character traits are most important. Everything else can be learned."
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
As you know, Chipotle values our “food with integrity” promise and our customers respect that. However, the recent E Coli outbreak has caused Chipotle’s financial performance and reputation to suffer significantly and staying with our current business model is not our best option. Therefore, I recommend we rebrand and reposition Chipotle to ensure our long-term success.
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 foods, upscale atmosphere, higher check averages between $7-$11, and pay at the counter (What exactly is fast casual?, 2008).
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.
Any Chipotle I have always gone to have always had good service. Their employees are great. There is never a sour moment when you ask for anything, they are always kind and welcoming. I am always greeted with a hello and a smile when I step up to order. Even if the employee serving you has had a bad day it never shows, you would never know. Despite the lines being basically out the door every time you come (which is the only downside to coming here), the wait time can give you a headache. It is worth it, because Chipotle for sure serves fast food; they usually have three employees working to serve the food. One to get what you order prepared, one to add what extras you and to finish packing it and one to cash you out. The menu is very easy to read and figure out what you want. They have all of the print on the menu in white and big font so it makes it simple for everyone to read. So there isn’t any trouble ordering what you want. They have many different options to choose from as well. You don’t always have to get the burrito.
In visiting Chipotle’s website, it is adherently clear that they are trying to do a few things to overcome their recent faux pas from the past. Putting a majority of their site’s focus on their sustainability story, how they are helping the environment,
Chipotle Mexican Grill founder Steve Ells had a vision to “change the way people think about and eat fast food” (Gamble, Peteraf, & Thompson, Jr., 2015). He wanted to create a
Chick-fil-A recognizes that their brand promise starts the minute the customer enters the premises. When a store opens for the first time, the franchised operator doesn’t just see an opportunity to sell his food product, but rather a “chance to interact, build community, and engage with customers and the community at large. We do this in a variety of ways. First and foremost, we strive to provide 2nd Mile Service to each customer. As we work to continuously improve, we want customers to experience something unique. We want to build community and create relationships between our customers and our food, people and restaurants” [3].
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.
the speed of the service. Employees usually take only one order at a time. They