11–20 of 53 posts
They have at least one branch in London now. I've been there. They didn't do the creepy greeting thing, probably because we'd look at them like they were crazy and walk right out again. Also they might not find any workers.
Ive been at least 20+ chipotles in at least 5+ US states and never heard of this greeting thing.
1. You step to the first section, tell them whether you want a burrito or a bowl and potentially what type of rice/beans.
2. Next person, next instruction, tell them your meat and possibly what salsa.
3. Final person (besides the register) tell them what types of additional fixings, hopefully in the order they would stack next to your burrito.
This is a simple strategy and the only time I have had to repeat myself at a chipotle is when they are playing the music too loud.
My real trouble with miscommunication at Chipotle is not that I have to repeat myself several times because I'm encountering new employees (Chipotle seems to have done a good job of training me as a customer to know exactly what I need to say at each section of the line), but that the glass partition is often so high that I have to repeat myself several times because my voice does not project over the glass. I'm 5'4"…
Hear. "Hi, welcome to Chipotle, what can I get for you?" → "Wheat tortilla. pause Brown rice." As an engineer I don't mind (I know exactly how their queue works and when to say what) but the interaction that takes place is not normal.
They have at least one branch in London now. I've been there. They didn't do the creepy greeting thing, probably because we'd look at them like they were crazy and walk right out again. Also they might not find any workers.
Ive been at least 20+ chipotles in at least 5+ US states and never heard of this greeting thing.
I short companies like chipotle. I invest in twitter and snapchat. that is where value is.
chitptle has a great business model. and for fast food they are pretty efficient. I've been a pleased customer for 8 years. on every transaction, I assume that they made a profit.
The one downside is limited backpressure on the order line, so you can end up with more people filing in than there are seats (or sometimes even space to wait for your order). Not as much of an issue for takeout-focused joints.
Online ordering is the way to go. There is a huge variation in the size of the burritos from order to order, but it's not worth writing more than a sentence about.
With practice (and telling my kids they're locked into their favorite order for the next 10 years), I've managed to hit 80% accuracy. Short of writing it down (and no, their fax-in form has no room for customs or mods), I'm not sure how to get it any better without slowing the line to a complete halt.