I am deeply sorry that people got sick from eating at our restaurants. It's the worst thing that can happen. — Steve Ells I am Copy Share Image
Think about the systems at McDonald's. It's a very mechanized world, where you take out a highly processed patty. — Steve Ells About Copy Share Image
We have a terrific team, and our managers are terrific managers, but we have made it too complicated for them and too… — Steve Ells Complicated Copy Share Image
If I had taken money from, say, venture capital, they would have wanted a certain return in a certain time period. McDonald's,… — Steve Ells Hand 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 Economics Copy Share Image
I use a lot of citrus for seasoning. There's lemon or lime juice in just about everything, and that balances with salt… — Steve Ells Beans Copy Share Image
When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I… — Steve Ells Crazy 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 Better 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 Cooking 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… — Steve Ells America 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 Compliance 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 Business Copy Share Image
I thought we were going to get customers excited by telling them there were no antibiotics in our meat or no growth… — Steve Ells Animals Copy Share Image
To eat chicken that was raised with antibiotics is safe, right? But long-term, relying on antibiotics as part of our livestock production… — Steve Ells Possible Copy Share Image
Stars was really good training. You know, we would come in at noon, and, you know, we would learn at that time… — Steve Ells Astronomy Copy Share Image
I remember feeling a little guilty every time I opened a Chipotle. I felt guilty because I wasn't following my true passion.… — Steve Ells Feeling 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 Chipotle 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 Better Copy Share Image
We keep the menu of burritos, tacos, and salads simple so we can make it using high quality fresh ingredients that are… — Steve Ells Food 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 Avocados 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 Artificial 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 Burritos Copy Share Image
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't have the funds to do… — Steve Ells Food Copy Share Image
I was always interested in cooking; it was always a hobby of mine. — Steve Ells Always Copy Share Image
I'm always tweaking, always trying to make it better, constantly moving the levers and dials. — Steve Ells Always trying 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 Chipotle Copy Share Image
The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each person they hire who starts as crew… — Steve Ells Best Copy Share Image
I am incredibly proud of Chipotle and our people - and grateful to our loyal customers - and while we are continuing… — Steve Ells Grateful Copy Share Image
I remember looking to McDonald's, and, my God, they have 13,000 restaurants in the United States. Well, we have almost a couple… — Steve Ells Food Copy Share Image
My undergraduate degree was in art history! Raising money for Chipotle was really my MBA. The money for my first restaurant came… — Steve Ells Art Copy Share Image
