Chipotle was wildly successful, and I thought, 'Well, let me open one more.' — Steve Ells Copy Share Image
I started Chipotle with the idea to create an experience that's fast - and not fast food. — Steve Ells Copy Share Image
The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service… — Steve Ells Copy Share Image
We decided long ago that we didn't want Chipotle's success to be tied to the exploitation of animals, farmers, or the environment,… — Steve Ells Copy Share Image
When I started Chipotle, I didn't know the fast-food rules. People told us the food was too expensive and the menu was… — Steve Ells Copy Share Image
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast… — Steve Ells Copy Share Image
For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the… — Steve Ells Copy Share Image
Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them… — Steve Ells Copy Share Image
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with the idea that I could step… — Steve Ells Copy Share Image
If we really want to change the way Americans eat, we need to make delicious, sustainably-raised food accessible to everyone. Most people… — Steve Ells Copy Share Image
The first Chipotle was intended to be my source of funding for a full-scale restaurant, a means to an end. But it… — Steve Ells Copy Share Image
We can assure you today that there is no E. coli in Chipotle. We have thoroughly tested our food, we have thoroughly… — Steve Ells Copy Share Image
When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each… — Steve Ells Copy Share Image
One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's… — Steve Ells Copy Share Image
You know, I hate to borrow Apple's tag, but think different. Really. From the very beginning. I didn't know what the fast-food rules were.… — Steve Ells Copy Share
The economic model was formed by the constraints that I had: a small space, relatively inexpensive building materials, relatively inexpensive investment, a very efficient… — Steve Ells Copy Share
When I started on the very first day with just one restaurant, we used to pick oregano off the stems and chop them. We… — Steve Ells Copy Share
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. — Steve Ells Copy Share
If we really want to change the way Americans eat, we need to make delicious, sustainably-raised food accessible to everyone. Most people are not… — Steve Ells Copy Share
Our investors are here for only one reason: great returns. They want to make money. — Steve Ells Copy Share
One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing… — Steve Ells Copy Share
When our folks focus on exactly what is needed to succeed in the restaurants, they should be able to lead themselves to restaurateur level. — Steve Ells Copy Share
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… — Steve Ells Copy Share
When our employees walk in in the morning, they see food. They have to cook. At the restaurants, we chop cilantro, onions, and limes… — Steve Ells Copy Share
We want to show all of our customers that the industry standards that we had been employing before - which are considered great standards… — Steve Ells Copy Share
The earliest recollection I have of being in the kitchen and cooking was in the third grade, and we lived in Germany. And I… — Steve Ells Copy Share
We have a terrific team, and our managers are terrific managers, but we have made it too complicated for them and too complicated in… — Steve Ells Copy Share
If food is processed - like canned or frozen - you can reduce the risks of pathogens. — Steve Ells Copy Share
