The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But… — 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
We want to make the old fast food model irrelevant. We want to make great ingredients and classic cooking techniques accessible to… — Steve Ells Copy Share Image
Our commitment to serving produce from local farms and other sustainable sources is one of the ways we are changing the way… — 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
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 Image
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 Image
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 Image
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 Image
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 Image
Our investors are here for only one reason: great returns. They want to make money. — 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 about bringing… — Steve Ells Copy Share Image
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 Image
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 Image
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 Image
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 Image
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 Image
