Field Survey of Chipotle 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.
Interior designs and Layouts The interior designs of Chipotle are different from all other places. It has an "industrial" design marked by natural colors, concrete floor, and stainless steel. In addition, it uses bright lighting and Mexican decorations on the walls to reflect the culture of the company. It has a nice atmosphere to enjoy a dinner or lunch with friends, and it also is a good place when you are in a hurry and want to eat something healthy. The open kitchen is a unique design of Chipotle. Unlike other
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Customers arrive at the first station and wait in line to be served next. First, customers can choose from an option of rice bowl, taco or burrito in the first station. Then, customers continue down the line and choose between brown rice and white rice along with the choice of beans, fajita veggies, and different meats. Next, the food moves to the third station. Customers can choose among different salsa, cream, lettuce, guacamole, and cheese to add to their food. Last, customers can pay their food by cash or credit card and add drinks in their meals. After customers make payments, they can get a cup of drinks, choose from soda, lemonade, water and iced tea from soda machines, which are next to server stations. Since Chipotle's menu is very simple, customers usually do not take a long time thinking what they want to order. Thus, this design improves the efficiency of the ordering process. In addition, the continuous supply of pre-preparation of essential items, such as different salsa, from their kitchen also maintain the smooth flow of the ordering process. The ordering process sometimes is slow during the lunch and dinner hours. In order to reduce the waiting time, Chipotle created its mobile app recently. Hence, customers who place their orders using the mobile app can skip the line when they arrive and pick up their food directly at the payment station. However, only a few people
In the beginning, Burciaga provides a brief history when Taco Bell was established. First starting in Mexico City and then spreading throughout the United States, the chain sold “mild imitations of the real thing” (382). Many Mexican businesses and people protested against Taco Bell because unlike homemade tortillas made from hand, they used “prefabricated hard tortilla shells” (383) that tasted nothing like real Mexican tacos. Additionally, the restaurant also combines food and makes up names so that it appears different. From Enchiroto, a combination of a burrito and enchilada, to Cinnamon Crispas, known as bunuelos, Burciaga points out that “the Taco Menu can be a mystery if one is not familiar with the renamed food items” (383).
New restaurant openings and comparable restaurant sales increases are important factors contributing to Chipotle’s increase in revenues in recent years.
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
I came to the conclusion after comparing notes that my relatives had been deceived by their hunger when they decided that El Espolon was their favorite Mexican restaurant. After reviewing the venues, service that was provided, and food that I tasted, I reached the decision that El Tapatio was the number one Mexican restaurant in my book. Their excellent service, clean and bright venue, and tasty food made it hard to turn up a nose. I would suggest the restaurant to anyone with many occasions. From a family dinner after a long day, to a family lunch on Sunday after church, this restaurant is suitable for all occasions in little town Missouri.
Steve Ells founded Chipotle in 1994. When the company first opened its first restaurant, their model of business was a first of its kind. They operated a restaurant business that lies between fast food restaurant and fine dining. The management of the company pride in providing the customers with food services in a fast manner without necessarily the customers experiencing the literal fast food services experience (Ragas & Roberts, 2015). According to the company, their services are high-quality fine dining but delivered in a fast manner synonymous with the common fast-food experience. That model of business practiced by Chipotle has come to be referred as casual restaurant business model.
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.
The interior design of Chipotle’s restaurants is distinct. The contemporary design includes stainless steel table tops and sleek wooden chairs. The atmosphere is relaxed with music piped in from different genres.
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.
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.
This setup provides the capability to serve over 200 people per hour. Employees are cross-trained to be able to perform more than one job duty which helps both the restaurant and the customer experience during peak times (Gamble, Peteraf, & Thompson, Jr., 2015). Chipotle is not just focused on creating a great experience for their customers, they also strive for a positive work environment. Providing fast-tracked advancement opportunities for those who prove their commitment to the organization and want a long-term career at Chipotle Mexican Grill. Financial and Operating
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].
Cilantro Tamales isn’t a typical Mexican restaurant. Upon entering you are immediately greeted with warm smiles, and are led to a bamboo chaired table with all sorts of hot sauces and other sizzling toppings to greet you. The air is filled with spices. The cinnamon and jalapeño aromas mingle and make the mood rich. Every dish on the menu seems delicious and it is always difficult to decide what to order. I always think that any dish which I don’t try gives me the excuse to come back again. Everyone who eats at Cilantro Tamales gets to have an unlimited amount of their fresh, homemade salsa with warm, salty tortilla chips. The thick chunks of tomatoes and onions with hot peppers and cilantro make a perfect combination for anyone’s taste buds. The waiters and waitresses carry immense trays burdened by the weight of great tasting meals, and each dish has enough on it to make mountains jealous. The delicious food is not the only reason Cilantro Tamales stands out. The restaurant itself is rich with culture and flavor. All the walls are a shade of bright yellow or sun burnt orange and red, which add to the Mexican feel. On the walls are historical black and white pictures of Mexico and its people which act as cultural memories of times past. The Latin and Mexican dance music can always be heard in the restaurant. I sometimes can’t help but move to its invigorating rhythm. An interesting facet to the restaurant is the hand crafted pottery.
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
Interesting history, variety of foods to eat, and the spirit of celebrations are among the reason why I think Mexico City is a beautiful place, and a place I recommend you should visit.
Mobile ordering/paying – with improvements to technology, McDonalds could introduce an app that would allow consumers to order through their smartphones, pick it up and possibly even pay through their phones, making everything a much more smooth process.