51–60 of 103 posts
Another replacement of a founder with a body from the random CEO pool. Knowledge between companies is almost 0% transferrable.
Do you have evidence of this? (Does this apply just to the CEO role or to other roles too?)
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There is a small chance that we will see something like Star Trek food replicators in our lifetime.
Do you mean matter replication (no we won't as this violates the Heisenberg Uncertainty Principle similar to the transporter), or something akin to a very complex vending machine that can make things from Ramen to Fajitas?
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This is the warning I was talking about.
I'm not sure what you mean with rolling the dice - it sounds to me like they're saying, the suppliers may have given antibiotics to the pigs as specific medical care, but are not just blanket giving every pig antibiotics. (The link says that permitting antibiotics for medical care is the one difference between Chipotle UK and US standards, in fact.) Do you expect either lower-quality meat or higher-health-risk meat a…
The short warning just read to me as "don't order the pork, you might get sick". Not a great set-up for a good lunch experience. They seem to assume all customers are already educated about their sourcing strategy.
[1] https://www.fda.gov/Food/RecallsOutbreaksEmergencies/Outbrea...
"the CDC reports a total of 55 people infected with the outbreak strain of STEC (Shiga toxin producing E. coli) O26 from a total of 11 states in the larger outbreak"
"Chipotle Mexican Grill closed 43 restaurants in Washington and Oregon in early November 2015 in response to the initial outbreak."
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.
I'm not sure Niccol is going to like their lack of basic metrics.
Source: work on the restaurant ops software
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2019 = Order via speech recognition 2020 = Automated kitchen systems prepare ingredients 2021 = Burrito preparation via robotics 2021 = End-to-end order fulfillment without human involvement Just a matter of time before raw ingredients are lab grown and harvested by robots. Not too long ago, this was pure fantasy. Only now is it starting to look inevitable, for better or for worse.
It's still pure fantasy.
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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…
Why is it so hard for a fast food chain to avoid cross-contamination vs. other restaurants? Is it because they don't train workers properly?
Again, it's not willful or malicious, just laziness.
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Why is it so hard for a fast food chain to avoid cross-contamination vs. other restaurants? Is it because they don't train workers properly?
That might be part of it. Plenty of other restaurants need (at the least) experienced cooks who probably would have gotten bounced out if they couldn't keep food safety more or less in order. A lot of it, I would guess, is simple scale. There's like 800 more Chipotle restaurants than Chili's, and I'd be damn sure the volume of meals coming out of each one is skewed far towards Chipotle as well.
http://www.middleby.com/midmarsh/PressReleases/Brinker-9_12_...
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.
One of the reasons Taco Bell has been so successful is the separation between POS and prep line. We know everything that happens, and generally when, in sequence. Chipotle is missing tons of data with their on demand prep model. I'm not sure Niccol is going to like their lack of basic metrics. Source: work on the restaurant ops software
And if you see scales suddenly show up at CMG stores, you'll know what's up.
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Revisit this post in a year, and I'd not be surprised to see that it was correct. Turn Chipotle into an upscale version of Taco Bell and market the pants off of crappy food and sit back and watch profits grow. Chipotle can't really compete with restaurants that actually serve good food, so why not fill the giant divide between them and Taco Bell?
>Turn Chipotle into an upscale version of Taco Bell Taco Bell tried this in the 90s near where I lived at the time (it was called Border Bell) and it never really caught on and closed not too long after it opened.
Chipotle has the brand that is already pretty strong there in that tier of the market just above fast food and below sit-down casual dining.
Because they're both burritos
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.
That's very far from rolling the dice with a heath risk.
It should have been framed and explained better.
I personally think that if they can't find meat either they shouldn't sell it (which they did and people got pissed). Or grow your own.