Introduction In October and November of 2015‚ the food chain Chipotle Mexican Grill experienced an outbreak of E. Coli O26 in 11 states (FDA). This paper will first discuss the bacterium E. Coli‚ then will move on to the main article published by the U.S. Food and Drug Administration (FDA). Articles that detail the events after the outbreak will be examined in relation to the fallout Chipotle experienced from this outbreak. Lastly‚ Chipotle’s reaction to the outbreak will be discussed. Background
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As many of us have read over the last couple of weeks‚ Chipotle has been plagued with food safety problems. The Mexican Grill restaurant has been linked to 52 people becoming ill due to contaminated food. The company operates on the notion of fast casual restaurant‚ unlike numerous fast food chains. Initially‚ it was difficult to determine where the contamination occurred because Chipotle depends on a more complex supply chain for its 1‚900 outlets that includes scores of small‚ independent farmers
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In the 90’s it was very hard to find a fast pace food environment that could actually serve quality food‚ that’s where Chipotle began to stand out. Bringing authentic and fresh Mexican ingredients is one of the many things that makes chipotle stand out to their competition. Chipotle meats are fresh‚ never frozen‚ left over night to marinate and grilled fresh every hour .They raise their cattle in humane conditions which help the quality of their meat‚ from my experience at dinging in this restaurant
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the companies. In general‚ the formula for WACC is the following: As implied by the formula itself‚ if a company does not have interest-bearing debts‚ then its WACC would equal to its cost of equity. This is exactly the case of Chipotle. As December of 2016‚ Chipotle had no interest-bearing debt and $417.7 million in cash and short-term investments in its balance sheet. These cash and short-term investments‚ along with cash
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Chipotle Mexican Grill Chipotle had a very positive second quarter result announced in July. The fast food restaurant chain reported total revenue of $ 1.2 billion that is 14.1 % better than that reported for the second quarter of 2014. This phenomenal growth in revenue has the opening of 48 new restaurants during the second quarter behind it. The total restaurant count for Chipotle now stands at 1‚878. On not considering the new restaurants that were not present till the end of the second quarter
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Information Systems Research Vol. 21‚ No. 2‚ June 2010‚ pp. 249–270 issn 1047-7047 eissn 1526-5536 10 2102 0249 informs ® doi 10.1287/isre.1080.0220 © 2010 INFORMS Technological Frames‚ Organizational Capabilities‚ and IT Use: An Empirical Investigation of Electronic Procurement J. Mack Robinson College of Business‚ Georgia State University‚ Atlanta‚ Georgia 30303‚ amishra@gsu.edu Robert H. Smith School of Business‚ University of Maryland‚ College Park‚ Maryland 20742‚ ragarwal@rhsmith
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Chris Smith Prof. Jones Business Strategy 15 April 2015 Chipotle: Mexican Grill Analysis Introduction Chipotle Mexican Grill is a major restaurant in the category of “fast casual food‚” which is a 4% makeup of the total restaurant industry. Chipotle saw tremendous growth since its initial public offering in 2006‚ going from stock prices of $45 a share‚ all the way to prices of $302.96 in 2012. However‚ Chipotle has seen its share of downturns over the year and may be in danger of a downward trend
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Table of Contents Capability Maturity Model (CMM) 3-6 People Capability Maturity Model (P-CMM)... 7-8 Software Acquisition Model (SA-CMM) 8 Capability Model Model Integration (CMMI) 9-11 CMM and ISO 9001 11-12 A process is "a system of operations in producing something ... a series of actions‚ changes‚ or functions that achieve an end or result" (Webster’s Dictionary). With the growing emphasis
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Chipotle Mexican Grill Introduction When Steve Ells decided to create a restaurant concept that combined the quick-serve experience with exceptional quality food‚ he didn’t know it would be an instant hit (Thompson‚ Peteraf‚ Gamble‚ & Strickland III‚ 2015). He was looking for a way to use his culinary training and restaurant experience to elevate the fast-food concept. This transformed the way people thought about fast-food. His concept centered on a focused menu serving only high-quality‚ fresh
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number 10: Chipotle Mexican Grill 2012: Can it hit a Second Home Run? Group number: 3 Group members: * Vu Thanh Loc – accounting * Dang Hoai Nam – accounting * Tran Dieu Linh – accounting * Nguyen Thi Ngoc Diep – accounting * Phan Dang Mai Anh – accounting * Thach Dieu Huong – accounting * Pham Thien Trang – accounting * Dao Khanh Ly – accounting EXECUTIVE SUMMARY This case study is about Chipotle‚ a young fast food company. In 2012‚ Chipotle has shown a
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