Durning late 2015 and early 2016 Chipotle was under fire for their E. coli outbreak. “Escherichia coli, its full name, is a type of bacteria commonly found in the intestines of animals and humans. There are hundreds of strains of the bacterium, but E. coli O157:H7 has been identified as dangerous to people, producing a powerful toxin that can cause severe illness.” E. coli is caused mostly by consuming tainted or undercooked beef but can be found on any food. E. Coli in this situation is thought
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Fascinated by the simple cost-effective business models he observed at small burrito shops in San Francisco, Steve Ells founded the first Chipotle Mexican Grill in 1993 near the University of Denver. By putting his own spin on the traditional casual dinning approach, Chipotle is now an enormously successful publicly traded company with over 1,000 locations in 38 states. Although Steve was first drawn to the business model by its limited cost structure, he aspired to run his business in a sustainable
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Chipotle Mexican Grill In this final paper, we will discuss the Chipotle company and its Customer Relationship Management. Chipotle Mexican Grill, Inc. is actually the chain of restaurants based in the United States but has now expanded into the United Kingdom, Canada, Germany and France. The mission statement of this company is Food with Integrity and this company deals with the usage of organic ingredients. This company is famous for its naturally raised meats and maintains that they are better
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Have you ever eaten at Rubio’s coastal grill? It is like Chipotle but has more proteins to choose from, but they do not make it in front of you like Chipotle. Rubio’s has a vast array of ingredients there are 7 proteins you can choose: chicken, steak, shrimp, mahi (blackened/grilled), salmon (blackened/grilled), tilapia (blackened/grilled), and lastly Rubio’s famous beer battered fish. There is a wide selection on the menu: tacos, enchiladas, burritos, bowls, and salads if you are an indecisive and
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According to the “U.S. Food Safety”, Vamburkar declared that there are one out of six Americans gets sick and 3,000 people die from the food they eat in each year. The contamination crisis and outbreaks in multiple restaurants chains especially Chipotle in recent years make people feel unsafe about the food and doubt the food safety problem. In the food industry, supply chain plays an important role in the food safety and it is also one of the parts that causes most problems. In the food supply
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Chipotle Mexican Grill 2013 STRAMAN K32 Calvin & Friends Adorable, Celine Del Rosario, Calvin Gallego, Vince Case 5: CHIPOTLE MEXICAN GRILL IN 2013 1. Does Chipotle Mexican Grill have any core competencies and, if so, what are they? ● Yes ● high quality but still affordable and quick ● fast casual restaurant that makes use of healthy ingredients ○ genetically modified ingredients are specified in their website ○ healthy amount of protein (40 50 grams) 2. What does a SWOT
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Bailey Johnson Professor Becky Villarreal English 1301 17 September 2014 Chipotle versus Freebirds! World Burrito There are many options to choose from when deciding where to get a burrito. When choosing do you look for quality, or quantity? The heavily debated question: Chipotle versus Freebirds! World Burrito, which is superior? Both of these hot Mexican-food-fast spots specialize in the “create your own burrito” ideal and use nothing but all natural, hormone free, organic ingredients
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Chipotle Mexican Grill Paper [Student Name] [School Name] [Course / Assignment] 20 August 2014 [Instructor Name] Introduction This paper is about Chipotle Mexican Grill restaurant. In this paper, discussions have been made about the Key Areas of Chipotle’s code of conduct that are of major importance for their business. In addition, key steps of Chipotle for implementing the code of conduct for ensuring employees to follow the code of conduct. Moreover, key ways of Chipotle to engage in
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14 October 21 Chipotle Mexican Grill Caroline Burke, Mary Harris, Stuart Hooks, Jacob McCanless & William Vaughan A complete strategic analysis of the Chipotle restaurant chain from its founding in 1993 through the fiscal year 2012. Table of Contents Introduction 3 I. Core Competencies 3 II. SWOT Analysis 3 Internal Analysis: Strengths & Weaknesses External Analysis: Opportunities & Threats Future Prospects III. Value Chain Analysis 5 Primary Activities
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of grease, additives, and preservatives. “This was not what Chipotle CEO Steve Ells intended when he opened up his first restaurant. Since the beginning in 1993”, Chipotle offered a new experience; “I just wanted to build a place where you could eat delicious food made of the finest ingredients quickly and affordably” (Ells). Steve Ells insisted on keeping Chipotles’ ingredients organic even with the instability of our economy. Chipotle is still rapidly expanding even though natural organic ingredients
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