Business Research Case Chipotle Mexican Grill Table of Contents Introduction ……………...……………………………………………...3 Launch to Now: A Detailed Timeline ……………...………………...…3 Leaders and Leadership …………………….…………...……….……..4 Planning: Company Strategy‚ Mission‚ and Vision …...……………..…5 Evidence of PLOC4E2 …………………………………………..…...…6 Strategic Human Resource Management Policies and Philosophies ...…8 Types of Innovation and Evidence of Entrepreneurship …………...….10 Team Management and Dynamics
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Sec. 002 Team 1 | GB 214 Operations Analysis: Chipotle Mexican Grill | Assignment 3: Supply Chain | | 1. Major Components/Inputs of the Product & Suppliers Chipotle uses several suppliers when ordering and receiving their food products. Chipotle’s main objective is to provide food with organic and naturally grown backgrounds. Because of these values‚ Chipotle prides itself in using suppliers that follow their guidelines of “food with integrity” structure‚ by meeting the
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Case 5-> Chipotle: The Challenges of Integrity External Assessment a) General Environment Due to the fact that Chipotle is worried about providing customers with the best possible ingredients and in the same time‚ concerned of taking care about environment‚ animals as well as farmers‚ which in this case‚ are the main suppliers‚ we can encapsulate Chipotle in a Sociocultural segment. Another point that reinforces this statement is related to their employees and the way they benefit
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Chipotle Mexican Grill Though there seems to be little time for a well-planned meal‚ health does not have to suffer. Chipotle Mexican grill is a wholesome and alternative way to eat fast and convenient food. In particular‚ the life of a pig on a factory farm isn’t the greatest‚ they’re hemmed in incarcerations and fed antibiotics to repel diseases‚ intervening mass waste production and the mistreatment of the pigs. Chipotle has sourced 100% of their pork to supplies who naturally raise their
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industry was the pioneered by Steven Ellis‚ the CEO of Chipotle Mexican Grill. Now considered the leader in the fast casual industry‚ Chipotle Mexican Grill (CMG)‚ first opened their doors in the spring of 1993 in heart of Denver‚ Colorado. Immediately Chipotle’s was a hit with the younger college crowd‚ and through word of mouth‚ CMG quickly became a staple for many residents near the college where the first restaurant opened. Since then‚ Chipotle has opened up 1230 stores in 46 states‚ including stores
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Introduction/History What comes to mind when you think of the restaurant Chipotle? Would you say Mexican food with a fast casual environment? Well there is so much more to this publicly traded company. Chipotle was founded in 1993 by Steve Ells who is a trained chef. Steve originally opened the first Chipotle restaurant with the intention of building a place where you could eat delicious food of the finest ingredients cheaply. In 2006 they became publicly traded and have steadily grown from
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healthy with quick service. (C-13) • Chipotle offers a social value to customers through: • Friendly servers and quick service Chipotle biggest innovation was to complete the customer order quickly (C-6) Was able to provide friendly service while serving over 300 customers per hour (C-6) • Brand values (Chipotle Experience) Founder wanted to create a fast food service with great quality products (C-3) • Urban atmosphere and attractive design Chipotle wanted to create a fast food environment
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Prepared for: Chipotle Submitted By: December 14‚ 2011 I. Introduction to Chipotle Introduction Chipotle Mexican Grill is a leading force in its commitment to buy food from sustainable sources that do not have a negative impact on its menu pricing. Besides leading the way in the fast casual dining experience‚ it also supports farming initiatives that develop and practice best standards. Chipotle is also active in its environmental commitment to working to reduce its carbon footprint
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Title: Chipotle Success Chipotle Success . Just the Facts Chipotle was founded by Steve Ells in Denver Colorado July 13‚ 1993 near the University of Denver. Steve started by offering a small menu consisting only of a large burrito‚ tacos‚ chips and guacamole (Daszkowski‚ Don‚ June 28‚ 2010). He needed to sell 107 burritos a day to be able to make a profit‚ but in months time he was selling more than 1‚000 burritos a day! In February 1998 McDonalds agreed to buy a minority stake in
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multi-cuisine food to fit into existing successful Model. Hypothesis: To increase customer visit frequency & gain new food lovers & customers‚ Chipotle should expand its stores or open new line of multi-cuisine restaurant to serve its valued customers by maintaining its quality & standards. Analysis Plan / Solution Approach: To achieve this ‚ Chipotle should try out opening a new restaurant in different places in the country and consider inputs and values from customers who visit the stores and
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