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
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 Animals Copy Share Image
You cannot take shortcuts. We've shown that we can spend more on ingredients, not less, and charge a fair price. — Steve Ells Cannot 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 Cooking 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 Everything 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
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 Guilty 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 Commitment 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 Customer 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
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast… — Steve Ells Elevate Copy Share Image
From the very beginning. I didn't know what the fast-food rules were. — Steve Ells Beginning Copy Share Image
Chipotle was wildly successful, and I thought, 'Well, let me open one more.' — Steve Ells Me 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 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
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 God Copy Share Image
I was always interested in cooking; it was always a hobby of mine. — Steve Ells Always 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
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
