11–20 of 103 posts
Step 1: Reduce food quality to cut costs Step 2: Come out with stupid names of rehashed food ideas Step 3: Spend all new profits from low-quality food ideas on HEAVY MARKETING of newer, lower-quality food ideas Step 4: If (Chipotle != Taco Bell) Go to 2 Step 5: Exit
Earlier quoted context omitted.
I'm sure the Taco Bell CEO gets the nuance, but if your expertise is slogging low cost / low quality ingredients...it's not obvious you're the person to solve an issue with a company struggling with high-end intentions, but low-quality results. Ever been to a Chipotle? The warning about pork carnitas is pretty off-putting. They basically say you're rolling the dice based on past performance.
What warning about pork carnitas?
Step 1: Reduce food quality to cut costs Step 2: Come out with stupid names of rehashed food ideas Step 3: Spend all new profits from low-quality food ideas on HEAVY MARKETING of newer, lower-quality food ideas Step 4: If (Chipotle != Taco Bell) Go to 2 Step 5: Exit
The article doesn't mention that Taco Bell's kitchen systems are designed to eliminate many weak links in fast food preparation and handling. It doesn't prevent the line worker from sneezing influenza on the burrito, but that's also not how you get e.coli outbreaks. If CMG is looking to get past their previous history of systemic food safety issues, this was probably a good choice.
The article doesn't mention that Taco Bell's kitchen systems are designed to eliminate many weak links in fast food preparation and handling. It doesn't prevent the line worker from sneezing influenza on the burrito, but that's also not how you get e.coli outbreaks. If CMG is looking to get past their previous history of systemic food safety issues, this was probably a good choice.
The article also doesn't mention that Chipotle's first big period of expansion was while it was owned by McDonalds. I have to imagine that McDonalds had an expertise in this area that at least matched Taco Bell if not greatly exceeded them.
One area where Chipotle resisted McD's advice was in automating their kitchen systems. One example was the steak. CMG believed hand-marinating and grilling their steaks in-store was a core feature that couldn't be changed. It's also a highly risky procedure when it comes to food safety and cross-contamination.
Other things, like the carnitas and barbacoa, were changed to be prepared offsite and shipped to the stores for sous-vide rethermalizing and serving. The steak was also changed to this method after the outbreaks (and long after MCD divested).
Step 1: Reduce food quality to cut costs Step 2: Come out with stupid names of rehashed food ideas Step 3: Spend all new profits from low-quality food ideas on HEAVY MARKETING of newer, lower-quality food ideas Step 4: If (Chipotle != Taco Bell) Go to 2 Step 5: Exit
You’re getting destroyed, but it seems accurate to me. Taco Bell famously repackages the same low quality, low cost ingredients in myriad forms, with intense marketing. Chipotle does something similar, but with higher cost and quality ingredients. Still, the list of what you can work with in a Chipotle is short, very short, and your basic point seems to hold.
>> list of what you can work with in a Chipotle is short, very short
That's not specific to Taco Bell or Chipotle. That's called Mexican food.
Earlier quoted context omitted.
The article also doesn't mention that Chipotle's first big period of expansion was while it was owned by McDonalds. I have to imagine that McDonalds had an expertise in this area that at least matched Taco Bell if not greatly exceeded them.
McDonald's did indeed help Chipotle get their logistical systems in order. CMG and MCD still share some common suppliers. One area where Chipotle resisted McD's advice was in automating their kitchen systems. One example was the steak. CMG believed hand-marinating and grilling their steaks in-store was a core feature that couldn't be changed. It's also a highly risky procedure when it comes to food safety and cross-c…
Earlier quoted context omitted.
You’re getting destroyed, but it seems accurate to me. Taco Bell famously repackages the same low quality, low cost ingredients in myriad forms, with intense marketing. Chipotle does something similar, but with higher cost and quality ingredients. Still, the list of what you can work with in a Chipotle is short, very short, and your basic point seems to hold.
>> Taco Bell famously repackages >> list of what you can work with in a Chipotle is short, very short That's not specific to Taco Bell or Chipotle. That's called Mexican food.