hospital or where it came from in the first place. Or at that was the official word from the Disease Control, the agency that had led the investigation into the outbreak. So far, the number of customers who have become ill from eating at Chipotle Mexican Grill restaurants in the Oregon area and other several countries in Washington State from late October estimated a total of 37 people. It was terrifying news for consumers, the people who eat Chipotle regularly, and of course, the symptoms of E.Coli.
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The Rules of Innovation and Chipotle ORG 530: Business Ethics and Sustainability Colorado State University-Global Campus Dr. Robert Vega April 19, 2014 The Rules of Innovation and Chipotle It’s common to see a restaurant open one year and the next year they are closing their doors. In the restaurant business, a place will either sink or swim. So, what factors lead to profit and growth and what factors can be contributed to a failed or stagnant restaurant? Staying above the curve
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CMG (Chipotle Mexican Grill Inc.) mission statement is “Food with Integrity”. “Food with Integrity” means not only high quality food with great taste, nutrition and value, but also careful ingredient sourcing with respect for the animals, the environment and the farmers. Later this mission statement was expanded to more environmentally friendly building materials and energy systems for CMG restaurants. Currently, the first objective for the firm is to sustain financial performance and competitiveness
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After reading the case study in depth, after the release of Chipotle Mexican Grill (CMG) Company’s third quarter 2012 results lean on the positive side, however CMG’s announcement of food cost increase in near future which cause a decrease in same store sales, and some slowdown in the stock market. In my well thought opinion I will review possible solution for CMG to keep their mission of serving good quality food and using sustainable farming practices, while trying to compete in the market with
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Chipotle The Chipotle Mexican Grille opened its first store in 1993 beginning a new category in the restaurant industry known as “fast casual” (About Us, 2014). This new category featured the “highest quality raw ingredients, classic cooking methods, and distinctive interior design-features that are more frequently found in the world of fine dining.” However, aside from the normally long wait in lines, an order could be taken and served in only a couple minutes. Currently Chipotle operates more
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Ethical and Socially Responsive Business Chipotle Restaurant first opened its door in 1993 (www.chipotle.com) in Denver Colorado by Steve Ells. There are currently 1600 franchised restaurants in the United States, Canada and the United Kingdom specializing in burritos and tacos. Careers range from accounting and management, information technology, cashiers and cooks. The success of any business, particularly the restaurant industry relies heavily on its code of ethics. Chipotle has an “open
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Chipotle Mexican Grill MBA 680 – Case Study – 10.11.15 Tim Irwin Chipotle Mexican Grill MBA 680 – Case Study – 10.11.15 Tim Irwin 2015 2015 Chipotle Mexican Grill Steve Ells, founder of Chipotle, after graduating from the Culinary Institute of America, ended up in Denver where he cultivated his idea for Chipotle. Starting with one restaurant in 1993, to 1,595 units in 2014. (Thompson, 2014). His mission was simple, Food with Integrity. (Thompson, 2014). The concept was to “change the
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Individual Case Analysis Chipotle Mexican Grill September 30, 2015 1. According to the case study, Chipotle Mexican Grill does have core competencies. They are specialized in designing a quick-serve menu which appeals to customers and the reason why it works because when customers watching the
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Chipotle Mexican Grill It all began in 1993, where the first Chipotle was opened at a former Dolly Madison ice cream location in Colorado. Now there are more than 15000 restaurants open worldwide. Chipotle is a fast-food restaurant that serves Mexican food that is derived from all natural sources. Chipotle does not only keep the animals in mind, but also the farmers and the environment. It serves burritos, burrito bowls, chips, crispy tacos, soft tacos, and a variety of different vegetables and
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– March 2002, Sherrod Brown, Henry Waxman and Louise slaughter – February 2002 Bush Adminstration – Lester Crawford (FDA deputy commissioner) Tyson Food, Perdue Farms, Golden Kist, Foster Farms, McDonalds, Wendy’s, Popeyes and Chipotle Mexican Grill – 2002 Officials in Russia Pork Producer in Taiwan Department of Agriculture’s Marketing Service – 2007 Veterinary Medicine Advisory Committee (VMAC) – 2007 Questions – for antibiotic use 1. Wouldn’t raising the standards in which animals are
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