Chipotle Supply Chain Case Study

healthy food staffs. Through its supply, it has won many consumers as well as investors. However, the current food supply has resulted in infection of individuals. An infection known as E.coli has cropped. The disease is associated to food staffs of Chipotle. The data given by the Centre for Disease Control indicates that fifty-two individuals in nine states have been infected with E.coli (Sander, 2011).

Conversely, it is not easy to tell the source of the infection. Chipotle deals with a larger chain of supply, therefore, it makes it tougher to detect where the dieses is coming from. Chipotle has about one thousand nine hundred foot outlets. The more stores may result in food shortage and improper food safety.

Chipotle is experiencing a
The company stopped a supplier of pork. Chipotle had to withdraw almost a third of carnitas from all the restaurants. Several months passed while looking for new potential pork suppliers. The sales rates reduce since the supply was stopped and Chipotle could not make profits (Paiz, Anderson, Barone, Bollinger, & Calderon, 2011).

The small scale food suppliers did not take food safety measures into account. These food vendors did not have the infrastructure to maintain the supply of food. The food vendors were not in a position to explain the process they used to secure food. Chipotle had to cut links with food suppliers. Chipotle had run into significant losses; however, chipotle developed plans of opening its supply to recap the loss that it has suffered.

Concisely, supply issues can cause damage to companies. A company running food staff business must be very couscous about the suppliers. Before processing the goods, there should be a proper food test to help in identifying any poison in the food. Additionally, the food company should encourage the government health official to carry out standardization tests for food