Chipolte's system is focused on food consumers or food consuming consumers. Its employees don't care because they can't. Care is not allowed. It slows down the machine. The question "what's good today?" has no meaning because the brown cardboard boxes from which today's ingredients emerged are indistinguishable from the brown cardboard boxes from which yesterday's emerged or tomorrow's will.
The general model of taking orders as people enter and preparing the food in parallel with their progress toward the cashier is sound. Fortunato's Pizza in downtown St. Pete uses it and it works well - despite allowing employees to act dignified instead forcing them to act Disneyfied.
The reason? Fortunato's isn't a franchise and the head of the production line at its nexus with the customer line was the owner himself. The face of the restaurant was its most seasoned veteran. He wrote the order down, and if it was pizza slices dropped them into the machine with the conveyor belt and heat elements himself. His greeting meant something and more importantly his customers' greetings meant something to him. They were his customers afterall.