American - Businessman | September 12, 1966 -
For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.
Steve Ells
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We keep the menu of burritos, tacos, and salads simple so we can make it using high quality fresh ingredients that are actually prepared and cooked on site rather than re-heated.
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It is impossible to insure that there is a zero percent chance of any kind of foodborne illness anytime anyone eats anywhere.
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I am deeply sorry that people got sick from eating at our restaurants. It's the worst thing that can happen.
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Certainly, in college, I had no idea what I wanted to do, I studied art history and had a great time, but I didn't have any sort of career aspirations.
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I was always interested in cooking; it was always a hobby of mine.
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My father is very supportive of anything that his kids want to do.
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I was so terrified that the business would not do well and that there would be no way that I would be in a position to pay my dad back this $80,000. At Stars, as a line cook, I think that I was making $10 or $12 an hour. So $80,000 - to have to pay that back was incomprehensible.
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Looking inward and understanding where you made mistakes in the past helps you set up for change.
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We want to show all of our customers that the industry standards that we had been employing before - which are considered great standards - were not good enough.
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We can assure you today that there is no E. coli in Chipotle. We have thoroughly tested our food, we have thoroughly tested our surfaces, and we are confident that Chipotle is a safe place to eat.
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I started Chipotle with the idea to create an experience that's fast - and not fast food.
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