Chipotle was wildly successful, and I thought, 'Well, let me open one more.' — Steve Ells Copy Share Image
Our investors are here for only one reason: great returns. They want to make money. — Steve Ells Customer Copy Share Image
After operating in three diverse markets, we have determined ShopHouse hasn't demonstrated an attractive unit economic model. — Steve Ells 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 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 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
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
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
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… — 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
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
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 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
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
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 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 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
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
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
From the very beginning. I didn't know what the fast-food rules were. — Steve Ells Beginning 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 Being Copy Share Image
Looking inward and understanding where you made mistakes in the past helps you set up for change. — Steve Ells Change 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
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
Certainly, in college, I had no idea what I wanted to do, I studied art history and had a great time, but… — Steve Ells Art 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… — Steve Ells Focus 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
People were asking me all kinds of questions about the business, and I was initially put off. I was like, 'Just invest… — Steve Ells 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 Copy Share Image
We want to show all of our customers that the industry standards that we had been employing before - which are considered… — 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… — Steve Ells Day 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
