If you’ve felt your burrito was smaller than it should be, smaller than in the commercials, the CEO agrees.
Freebirds is better anyway, fucking fight me let’s GOOOOOO!
This, but Qdoba.
When chipotle first started the lines where long and the food was good. Their process flow was optimized for the constant stream of customers.
They had a large staff of people for the size of the restaurant so people had dedicated jobs with a few who spent all day cleaning.
They were always way under on their holding times for the food. They separated people handling hot and cold ingredients and the till.
From a foodborne pathogen aspect it was a really safe place to eat.
Then they overbuilt, increased their prices and lost quality control. Their customer flow started declining. With the decrease in customers, food was pushing holding times, crews were reduced so more cross-contamination occured, and cleaning fell way behind.
Today Chipotle can be referred to as “shitpotle” as the probability of foodborne disease is pretty much guaranteed.
There’s also zero reason for me to ever set foot in a Chipotle when we’ve two different local chains, one primarily sit-down and one primarily food truck-based, offering broader menus, safer food, and better food - along with all the miscellaneous one-offs that one would expect in a city of any size.
(Shout-out to Moe’s, for anybody in Chambana!)
Why do you assume it’s safer? There’s like thousands of Chipotle’s and every couple years there’s a few reports from a few of them making people sick. A one off shop with the same odds would have a very slim chance of having an issue, even after being open for over a decade.
If it was just 10% of restaurants skimping a little, the effect would not be nearly enough to show up on quarterly financials. The fact that he addresses this at all, and the fact that it is big enough to show up on financials, shows that it is a significant company-wide issue. I also note the weasel word, over 10%. That could mean 100%. My guess is the vast majority if not all of their locations were skimping, because corporate told them to. And now suddenly they realize they lost customer good will, and a lot of people just stopped going. It probably shows up in focus groups, if enough people said I used to eat Chipotle but they started skipping on portions so I don’t go there anymore, they realized they lost people. And an announcement like this is necessary because those customers aren’t going back to the store and won’t see the larger portion.
I usually get a bowl, my partner gets tacos. The tacos are a much smaller serving of food. The last time we got Chipotle, both food containers weighed about the same. We haven’t been back since, despite there being a location very close to where we live. Once before that the rice was visibly under cooked (it looks slightly more opaque). At this point it would take some “free food” coupons for me to bother with them again.
