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… — 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
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
I'm very much looking forward to relentlessly focusing on ensuring an excellent guest experience, removing unnecessary complexity from our operations, championing innovation,… — 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,… — 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.… — Steve Ells Copy Share Image
If food is processed - like canned or frozen - you can reduce the risks of pathogens. — Steve Ells Copy Share Image
We're not best in the world at burritos and tacos. What we're best in the world at is building a people culture,… — Steve Ells Copy Share Image
Just because food is served fast doesn't mean it has to be made with cheap raw ingredients, highly processed with preservatives and… — Steve Ells Copy Share Image
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
The gimmicks that have driven the fast food sector for years - dollar menus, limited time offers, and merchandising partnerships - are… — 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
I started Chipotle with the idea to create an experience that's fast - and not fast food. — Steve Ells Copy Share Image
The bottom line - customers want delicious food served quickly in an interactive format, and they are increasingly unwilling to compromise. — Steve Ells Copy Share Image
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go… — 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
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
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaurants in the country… — Steve Ells Copy Share Image
Being in compliance with industry standards is less than 5 percent of what companies need to do to make food safe. Company… — Steve Ells Copy Share Image
So much of today's food is based on the exploitation of animals and the environment. Yes, it's cheap, but at what cost? — 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
We have tacos and burritos and things that sound Mexican. But to me, it's about great-tasting food in an atmosphere sympathetic to… — 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
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
