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,