Chipotle By Josh Miller and Brittany Sanders

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Presentation transcript:

Chipotle By Josh Miller and Brittany Sanders

Not your “normal” fast food restaurant:  Highly efficient- top performing locations get through 300 customers per hour.  Entrees are made from scratch right in front of the customer.  Purchase local raw ingredients based on location.

Aesthetics  Interior design choices reflect the menu and mission of Chipotle  Simple  Clean  Effortless  Sustainable

Core Values  American’s want a filling and fast meal.  Growing interest in how meals are prepared and where ingredients come from.  Conscientious consumerism- importance of sustainable practices and focus on personal health.

Chi potle Cultivate Foundation  Supports local family farms.  Provides food education programs.  Will use 10 million lbs of fruit and vegetables grown within 350 miles of where they will be served.  Goal is to get people thinking about a sustainable future and better quality food supplies nce/2010/nov/29/eating-fruit- veg-cancer

Questions?   If you already eat at Chipotle then what is it that you like about it? If not, does this make you want to start eating there?  What other companies do you know of that practice sustainability?

Sources  Chipotle creates foundation to support sustainable agriculture. (2011, August 2011). Retrieved from news.display/id/22844  Chipotle. (2011). Back to the start [Web]. Retrieved from  Kaplan, D. (2011, September 26). Chipotles growth machine. Fortune,