Our investors are here for only one reason: great returns. They want to make money. — Steve Ells Customer 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 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
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
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
Despite offering dollar menus and frequent discounts, many of these chains also scored poorly in terms of value. — Steve Ells Chains 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
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
You cannot take shortcuts. We've shown that we can spend more on ingredients, not less, and charge a fair price. — Steve Ells Copy Share Image
If food is processed - like canned or frozen - you can reduce the risks of pathogens. — Steve Ells Canned 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 Copy Share Image
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
The economic model was formed by the constraints that I had: a small space, relatively inexpensive building materials, relatively inexpensive investment, a… — Steve Ells Assembly line 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
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
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
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
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
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
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 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
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 started Chipotle, I didn't know the fast-food rules. People told us the food was too expensive and the menu was… — 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 Bottom line 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
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
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
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
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
I'm always tweaking, always trying to make it better, constantly moving the levers and dials. — Steve Ells Always trying 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
