2 Fresh Troubles

Ells’s vision for Chipotle always prioritized fresh ingredients and preparation. “When I created Chipotle in 1993,” he has said, “I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly.” Walk into any Chipotle and you’ll see that model humming. As many as 16 employees will be staffing the line and kitchen. Customers queue up, sometimes hundreds per hour, and