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
After operating in three diverse markets, we have determined ShopHouse hasn't demonstrated an attractive unit economic model. — 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
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
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
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
When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I… — Steve Ells 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 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
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 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 Copy Share Image
I was so terrified that the business would not do well and that there would be no way that I would be… — Steve Ells Business Copy Share Image
The first Chipotle was intended to be my source of funding for a full-scale restaurant, a means to an end. But it… — Steve Ells Copy Share Image
I'm very much looking forward to relentlessly focusing on ensuring an excellent guest experience, removing unnecessary complexity from our operations, championing innovation,… — Steve Ells Experience 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
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 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 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
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
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
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
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
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
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
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 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
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
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
