American - Businessman | September 12, 1966 -
The earliest recollection I have of being in the kitchen and cooking was in the third grade, and we lived in Germany. And I remember cooking scrambled eggs.
Steve Ells
CookingKitchenRememberEggsLived
The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.
StarsFoodServiceCombinationIdea
Stars was really good training. You know, we would come in at noon, and, you know, we would learn at that time what we were going to cook that evening. And, you know, there wasn't a set menu per se.
GoodStarsTimeTrainingEvening
Chipotle was wildly successful, and I thought, 'Well, let me open one more.'
MeThoughtMoreOpenSuccessful
I am incredibly proud of Chipotle and our people - and grateful to our loyal customers - and while we are continuing to make progress, it is clear that we need to move faster to make improvements.
GratefulProgressI AmPeopleProud
Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want.
GreatCookingSimplePeopleStart
I'm very much looking forward to relentlessly focusing on ensuring an excellent guest experience, removing unnecessary complexity from our operations, championing innovation, and pursuing our mission of making better food accessible to more people.
InnovationFoodExperiencePeople
To eat chicken that was raised with antibiotics is safe, right? But long-term, relying on antibiotics as part of our livestock production is probably not the right thing to do. To not serve chicken means that there's not an economic engine that's making it possible to build up a supply of antibiotic-free meat.
BuildChickenPossibleRightMeat
We have two day-parts, lunch and dinner. We don't have breakfast. We don't have drive-thru. We don't have late night. We don't have 24-hours.
BreakfastLunchDinnerNightLate
From the very beginning. I didn't know what the fast-food rules were.
BeginningRulesKnowFast-FoodVery
We're not best in the world at burritos and tacos. What we're best in the world at is building a people culture, sourcing really great ingredients, cooking according to classic cooking techniques, understanding the corresponding economic model and how to tweak that and drive that and provide this really great, new fast food experience.
GreatFoodBestCultureCooking
Chipotle is really showing that there's a better way to do fast food.
FoodBetterFastWayFast Food
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