I certainly could've made a lot more money buying cheap ingredients, and people might not have been able to tell the difference.… — Steve Ells Dna Copy Share Image
Despite offering dollar menus and frequent discounts, many of these chains also scored poorly in terms of value. — Steve Ells Chains Copy Share Image
My father is very supportive of anything that his kids want to do. — Steve Ells Anything Copy Share Image
It is impossible to insure that there is a zero percent chance of any kind of foodborne illness anytime anyone eats anywhere. — Steve Ells Chance 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 Cooking 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
We can assure you today that there is no E. coli in Chipotle. We have thoroughly tested our food, we have thoroughly… — Steve Ells Food Copy Share Image
I started Chipotle with the idea to create an experience that's fast - and not fast food. — Steve Ells Create Copy Share Image
Focus on just a few things, and do them better than anybody else. — Steve Ells Focus 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 Bottom line 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
After operating in three diverse markets, we have determined ShopHouse hasn't demonstrated an attractive unit economic model. — Steve Ells Attractive Copy Share Image
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
The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service… — Steve Ells Combination 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 Atmosphere 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 Cooking 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
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 Animal 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
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
People were asking me all kinds of questions about the business, and I was initially put off. I was like, 'Just invest… — Steve Ells About 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 Own 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
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
