We’re idling across the parking lot with people walking every which way. Everyone flooding into one complex out of the three plus other businesses. Above the door in a greasy stainless steel font, sharp letters spelled Chipotle Mexican Garille. As we squeak to a halt I notice each figure walk one by one into what looked like an archipelago, just there were no islands just a dense area of heavy emotions. I walk in and the vibe of heaviness and pressure invades the stratosphere of my presence. Inside my mind I cannot comprehend how long I might be waiting just to get my food. Standing minute after minute made my legs feel as if my bones were boiling liquid, as if they were lava from an infuriated volcano. I wondered if leaving and coming …show more content…
“A burrito bowl please!” The sounds of knives hacking meat and veggies almost made it impossible to hear what I was saying, yet alone the lady behind the counter. Sliding through the line as if it was an assembly line I asked for some steak. After 30 plus minutes of bearing a humid invading presence I was feeling lush that I got what I was waiting for. In that moment my feelings of happiness were interrupted due to noticing the manager empty out my food and put half a scoop of steak in my bowl. After comparing the quantities from what I had asked for I was enraged. I strikingly ask the manager to give me the quantity I had before he had redone my order, and he responds rapidly and firm “Well, that will be an extra five dollars!” I thought to myself “Five dollars!?” and replied to the manager “We’re not eating at the top of the Eiffel Tower, now please give me what I had originally been shown!” without a doubt in my mind the manager responds “Ok, then that will be an extra five dollars!” Outrages and hungry I accept the unreasonable and frustrating offer. I get to the register and realize that I was charged not an extra $5 but an extra $10. I was so agitated I didn’t even bother to say anything. Till this very day, Chipotle owes me one
In recent years, it is not even necessary to turn on the news to hear about the bad reputation farming has been getting in recent years. What with the media focusing on things like drugs in animals and Pink Slime, or Lean Finely Textured Beef, it is a wonder that people are eating “non-organic” foods. However, many pro-farming organizations having been trying to fight back against these slanders. Still, the battle is not without heavy competition, and a good portion of it comes from Chipotle, a fast food Mexican restaurant that claims to only use completely organic ingredients in their food. Chipotle is constantly introducing advertisements claiming to have the natural ingredients while slandering the name of farmers everywhere. Perhaps the most well-known is “The Scarecrow,” a three minute ad that features some of the most haunting images Chipotle has ever featured. While “The Scarecrow” uses tear-inducing images and the almost eerie music to entice the audience to the company’s “free-range farming” ideals, it lacks substantial logos yet, it still
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 first opened its doors in Denver, Colorado in 1993, setting out to create a new experience for the fast food diner. They put together a simple equation of fast, fresh and high-quality ingredients and looked to change how people viewed fast food forever. Their simplistic approach has expanded across the years and although they still strive for the same fast, fresh and high- quality concept their views have expanded to include sustainability as one of their main pillars.
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
During an afternoon, on a rainy day, a group of 8 came in, and I assisted them to a table. They called out, “waiter”! I walked over there and took their order. When the food was cooked, I brought their food to the table, and they would complain how small the portions were and it was not enough to feed a group of 8. I carried a few plates back and forth to the kitchen, but came out with the same portions. They continued to complain and said, “I want to speak to the boss.” I told the boss and he had a short chat with the customers. The customers ate silently and asked for the check. As usual, I asked, “Would you like dessert?” They stared at me with frustration in complete silence and I handed them their check. They paid and left. Not only did they not tip, they barely touched the food, and it was wasted. I believe that waiters are humans too and we are all out here trying to
As I walked toward a bus full of strangers, using my sunglasses to shield the tears forming in my eyes, I couldn’t help but to be apprehensive of what was to become of the next twenty-three days of my life. As I trudged up the stairs of the bus leaving behind all that was known, I couldn’t help but wonder; What have I gotten myself into?
I’ve always been a fan of challenging ideas. If I have opinions that are different than other people’s, I try to make my point. A lot of things I argue are insignificant, like whether Taco Bell or Chipotle is the superior chain restaurant. But not all of my challenges are meaningless. There are some that I believe in very strongly, and for, what I believe, to be for good reasons. In my third year of high school I stopped standing for the Pledge of Allegiance.
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
At Chipotle, a Mexican fast food restaurant, the customer approached the first station where he ordered a burrito. The first employee asked “What can I get started for you?” The customer then replied with “Andrew will get a chicken burrito.” The employee proceeded then to warm a tortilla and ask the customer what kind of rice and beans he would like. The customer responded in similar fashion, saying, “Andrew will take some brown rice and no beans.” It was then that the customer began to look at the customer with a confused look. She did not say anything, and she continued to keep creating the burrito. When the customer went to the next part of the burrito-creating process (with a new employee), he did not begin his responses with “Andrew will have” but rather stating what he wanted on the burrito (e.g. “pico, sour cream and cheese, please.”). The next employee was the cashier, responsible for ringing up the customer for his food. The cashier asked the customer if the burrito was going to be it for him. The customer responded with “That’s going to be it for Andrew today.” The cashier then acknowledged the customer and then proceeded to check the customer out. Once the checkout was completed, the customer said “Thank you,” and left the restaurant.
Is what a lot of orders will be sounding like now that Taco Bell has planned to become the first drive-through fast food chain to serve alcohol!
As I observed the people in Chipotle, I began to watch the staff members first and I could see that the employees where happy and in a great mood because they were smiling at the customers as they approached the ordering counter and majority of the customers smiled back. Before they verbally greeted the customers they showed non-verbal communication by waving hello and smiling. The other employee further into the kitchen was an older male Latino and he was chopping meat and vegetables but was rarely communication
Taco Bell is an American based fast food chain, a subsidiary of Yums! Brands Inc., founded in 1962, and McDonalds is a major competitor. Generally speaking, the fast food competitive environment is fueled by consumer’s tastes and their personal income. In order for a business to gain a sustainable advantage in the fast food market, they need to operate efficiently and also have effective marketing. Trying to capitalize and expand on its position in the fast food market, Taco Bell rolled out its new breakfast menu to its stores nationwide in 2014. The Taco Bell’s breakfast menu includes items such as the Waffle Taco, A.M. Crunch Wrap, and Cinnabon Delights. Despite the already-crowded market for breakfast, Taco Bell’s low price points and its Mexican food variation on the traditional breakfast should serve it well in the battle against the breakfast king, McDonalds. In order to compete in the market, the management of Taco Bell decided that they would attack
As I inched my way toward the cliff, my legs were shaking uncontrollably. I could feel the coldness of the rock beneath my feet when my toes curled around the edge in one last futile attempt at survival. My heart was racing like a trapped bird, desperate to escape. Gazing down the sheer drop, I nearly fainted; my entire life flashed before my eyes. I could hear stones breaking free and fiercely tumbling down the hillside, plummeting into the dark abyss of the forbidding black water. The trees began to rapidly close in around me in a suffocating clench, and the piercing screams from my friends did little to ease the pain. The cool breeze felt like needles upon my bare skin, leaving a trail of goose bumps. The threatening mountains surrounding me seemed to grow more sinister with each passing moment, I felt myself fighting for air. The hot summer sun began to blacken while misty clouds loomed overhead. Trembling with anxiety, I shut my eyes, murmuring one last pathetic prayer. I gathered my last breath, hoping it would last a lifetime, took a step back and plun...
The server did apologize for the wait, which I found sincere yet necessary. Because I analyzed one of their menus during our wait, my girlfriend and I already knew what we wanted, so we ordered our meals right away. In that moment, we were struck with a temporary sense of contentment.
After I had got off the plane at Phoenix Sky Harbor Airport, I struggled to carry my two pieces of serious heavy luggage to find a taxi. These two pieces of luggage almost killed me due to the their inconvenient design. The sharp wind blew in my face and shivers just came to my body that let me feeling terrible. My arm felt a bit painful little by little just in that 500 meters long distance, and I lost my strength little by little. At last, I was on my way to my dormitory----Sonara Center. I had never realized that it was just the beginning of my nightmare.