The Untold Truth Of Chipotle
Chipotle Mexican Grill, Inc. is an American chain of fast food restaurants that serves a variety of Mexican-inspired foods, including burritos, bowls, tacos, and salads. The company was founded in 1993 by Steve Ells and has since grown to over 2,800 locations worldwide.
Chipotle’s mission is to provide food with integrity, meaning that they use only real ingredients and sustainably raised meats. So, what makes Chipotle different from other fast food chains? Let’s dive into the untold truth of Chipotle.
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Chipotle’s Founder Wanted To Open a Fine Dining Restaurant
When you consider that Steve Ells, the founder of Chipotle, has a net worth of $200 million, it’s clear that the burrito industry has been extremely good to him.
The success of Chipotle Mexican Grill isn’t entirely due to chance, but building an empire on Mexican street cuisine was not Ells’ culinary goal.
Ells graduated from the Culinary Institute of America in 1990 and worked at San Francisco’s famed Stars restaurant before leaving to start his own business.
Burritos were only supposed to be a short-term commercial endeavour to raise funds for a fine-dining institution. “This was going to be one restaurant,” Ells explained to NPR (via CNBC).
“I realized that full-service restaurants were a risk. I mean, they go out of business all the time. It’s challenging to make margins and run a business. As a result, I wanted Chipotle to serve as a backup.”
Of course, Chipotle was not a backup plan, and Ells worked every day for two years as his burrito shop grew in popularity.
“I remember feeling a little guilty every time I opened up a Chipotle,” Ells admitted. “I remember feeling a little guilty for not pursuing my true passion.” But that eventually faded. And I understood this is my true calling.”
It Didn’t Take Long For Chipotle to Become a Local Hit
Chipotle is the closest thing to an overnight success in the food industry. Steve Ells opened his first site at the University of Denver in 1993 at 1664 East Evans Avenue. The initial taqueria was only 850 square feet in size, with a monthly leasing payment equivalent in size.
“We were very concerned,” Steve Ells’ father, Bob Ells, told Bloomberg. “We figured he’d have to come home and live with us, and we’d have to continue to subsidize his income.”
Despite the lack of menus, locals quickly began purchasing burritos. Ells made a few hundred dollars on his first day of business and quadrupled it the next day.
Soon after, a review in the Rocky Mountain News appeared, and it wasn’t long until the first Chipotle was serving 1,000 burritos per day, and Ells exceeded his objective of making a $24,000 profit in the first year.
Ells’ Mexican street food business was proving to be extremely successful, and within four years, he’d taken over the Denver area with 14 Chipotle restaurants and a yearly revenue of $14 to $18 million.
Chipotle’s Minimalist Design was More About Saving Money Than Being Cool
In recent years, several fast food businesses have renovated their interiors. From Wendy’s using recyclable materials to Hardee’s giving its locations a facelift that “celebrates small-town America,” minimalism in fast food restaurant layout is more popular than ever.
Chipotle, with its exposed plumbing and plenty of stainless steel and hardwood, has been following this architectural trend for years. While the appearance is fashionable nowadays, it was originally done to save money.
” Ells purchased many of the materials for those initial few locations from local Denver hardware merchants.
The Chipotle founder sees the choice to employ more raw and bare bones building materials as analogous to the brand’s focus on its very simple menu.
“You can see the raw ingredients,” Ells pointed out. “Then you elevate these raw ingredients, hopefully into something special.”
With over 1,000 stores now, the company has hired an architectural firm to handle the designs, albeit Chipotle locations still use a lot of steel and plywood. It’s kind of their feel.
McDonald’s Was Instrumental in Chipotle’s Growth
The first Chipotle restaurants were paid for in part by Steve Ells’ parents and friends of the family.
Bob Ells gave his son $75,000 to start the business. By 1996, Ells had gotten another $1.3 million, but that wasn’t enough. Chipotle needed a bigger backer.
A friend of a friend of Bob Ells asked Steve to McDonald’s headquarters in Illinois, where he made a taster of Chipotle’s food options.
The meal was an instant hit with Golden Arches officials, and after a year of hammering out the details, McDonald’s came on board as an investor, committing $50 million to growing Chipotle that first year — with much more monetary commitment to come.
The corporation not only had buckets of McDonald’s money to help with expansion, but they also had McDonald’s experience at their disposal when it came to rapidly scaling that growth.
“They helped us learn how to keep track of our foods and systems a little better,” Joe Stupp, Steve Ells’ high school friend and former head of social media, said.
“And I believe they helped us understand what it’s like to run a larger chain, which we couldn’t really figure out before then.” Chipotle’s growth was fueled by McDonald’s money, and by 2005, the company had expanded to 460 locations.
Chipotle And McDonald’s Didn’t Always See Eye-to-Eye
McDonald’s split with Chipotle in 2005, taking the $1.5 billion it had made from expanding the company and refocusing on burgers and fries.
Industry analysts and investors have now declared that move to be a tremendous error for McDonald’s, pointing out that $1.5 billion would have been worth $15 billion in less than a decade. However, the business partnership most certainly had run its course.
Chip Arnold, Chipotle’s former communications director, described the business relationship as tense. “I think of it as McDonald’s being the rich uncle and Chipotle being the petulant nephew, where we accept the money and are grateful, but we’re stubborn and strong-willed enough to do whatever we want with it anyway,” Arnold said.
McDonald’s attempted to persuade Chipotle to construct drive-thrus, create a breakfast menu, and even change the restaurant’s name.
“One of the McDonald’s guys thought we should call it “Chipotle Fresh Mexican Grill,” because the term “fresh” was such a great term, and Baja Fresh had ‘fresh’ in its name,” recalled Monty Moran, Chipotle’s then-co-CEO.
Steve Ells simply stated that the two companies’ attitudes to food and people are completely different. McDonald’s CEO Steve Easterbrook (who was not CEO at the time) stated that Chipotle was essentially a distraction that diverted focus away from the McDonald’s brand.
Chipotle’s Non-GMO Policy Has Been Good for Business
For years, fresh produce and meat have been a cornerstone of Chipotle’s operations, but it wasn’t until 2013 that the firm truly began to turn heads with its approach to food.
Chipotle announced that it will only serve ingredients that had not been genetically modified as part of its “food with integrity” credo.
“Transparency and giving our customers information about where their food comes from is a core part of who we are as a company, and we felt that GMO disclosure was a key component of that,” said Food with Integrity program manager Joshua Brau at the time.
While serving non-GMO ingredients was more expensive for the firm and did result in a price rise on the menu, the choice was a tremendous hit with Chipotle’s customer base.
By 2014, same-store sales were up nearly 17 percent, with a 36 percent increase in net income. Investors praised the decision at the time for providing young consumers what they wanted and helping the restaurant distinguish apart from fast food competition.
But Chipotle’s Non-GMO Claims Have Been Called Into Question
Although there has been a lot of backlash against non-GMO foods, that doesn’t mean that every component of it is true. According to National Geographic, the emphasis given to the dangers of consuming GMO foods is frequently a lot of hype based on weak data.
Despite some research revealing that GMO-grown cattle produced no less healthful meat, milk, and eggs than non-GMO raised livestock, Chipotle’s non-GMO effort has been generally effective.
In April of 2016, the corporation was slapped with a lawsuit alleging that its non-GMO promotion was deceptive.
The lawsuit claimed that restaurants sold meat and dairy products from livestock fed genetically modified feed, and that the soda in their fountain drinks contained genetically modified sugars.
What is and isn’t a GMO food, on the other hand, varies depending on who you ask. Chipotle responded by claiming that “reasonable consumers” understood that some GM feed could be part of a cow’s diet, but that this did not imply that the beef was genetically engineered.
While the case has not yet been resolved in court, Chipotle’s motions to dismiss cases filed in California, Maryland, and New York have all been denied.
Chipotle’s Queso Launch Was a Disaster
Queso, whether for dipping tortilla chips or layering inside a burrito, is a popular Tex-Mex ingredient. However, it’s never a good sign when consumers at a prominent company like Chipotle call the queso “a crime against cheese.” So, what went wrong for Chipotle with what should have been a definite hit?
Chipotle is attempting to get overly fancy with its queso in order to force it to conform to the company’s “food with integrity” mission.
Queso is traditionally made with processed cheeses such as Velveeta, which Chipotle felt lacked character. “Additives make typical queso very consistent and predictable, but they are not at all in keeping with our food culture,” Ells explained in 2017.
“Our queso may vary slightly depending on the characteristics of the aged cheddar cheese used in each batch, but only using real ingredients is what makes our food so delicious.”
Customers found only those “real ingredients” to be anything but wonderful. People tweeted photographs of the queso being thrown away, and the company’s stock plummeted.
Thankfully, the company discovered a way to increase — depending on who you ask — the cheese consistency of those real ingredients in the queso recipe, and the item is still available.
Chipotle Workers Have Their Reason For Always Telling you Guac is Extra
If you tell the person making your dish at Chipotle that you want guacamole, they will almost certainly remind you that it is an additional charge. As if you were a poor burrito eater who couldn’t afford the creamy avocado bliss that is guac… what gives?!
Employees do this, according to Chris Arnold, former director of communications at Chipotle, so consumers aren’t surprised by the higher price.
“We don’t want customers to be surprised by the added cost, so we tell people whenever they ask for it,” Arnold stated in 2015. “Because not every restaurant charges extra for guac, some customers may expect us not to either.”
“There’s another motive, which boils down to you getting your food faster.
If personnel failed to advise clients that guacamole was an extra charge, the line would undoubtedly slow down, with many bewildered customers asking about the additional cost.
As for the extra charge, the price of your guacamole is affected by everything from weather conditions to government-imposed levies on Mexican avocados.
Of course, you could save money by making your own guacamole at home instead of paying Chipotle to make it for you.
Chipotle Managers Must Adhere To a Strict Checklist
To be successful, a Chipotle restaurant must operate like a well-run ship, with the manager acting as the captain in charge of keeping the ship on track. Chipotle managers are examined quarterly and subjected to a 39-point checklist of potential hazards to avoid during this procedure.
So, what exactly is on this 39-point checklist that may either make or ruin a manager? Aside from the obvious points concerning food preparation, there are more complex issues to consider, such as ensuring that employees are inspired by the Chipotle goal and creating an environment in which new employees are set up for success.
Failure to complete the 39-point checklist on several occasions would obviously result in a manager’s dismissal; but, if a manager is so talented that they can elevate an employee to a managerial level, they receive a hefty $10,000 bonus.
Chipotle Stores Have a Carefully Curated Music Playlist
According to Billboard, becoming a Chipotle playlist creator is one of the trendiest careers in the music industry. That’s correct – the company doesn’t just play any ordinary internet radio station as people eat tacos.
Chris Golub, the musical wizard, is in charge of putting it all together. Golub’s background in both the food sector and music qualified him for the post when Steve Ells approached him in 2009 about creating playlists for Chipotle’s locations.
“What our company does is, what I like to call, creating a musical identity,” Golub explained. Golub’s company, Studio Orca, works with other customers, but Chipotle is by far the largest, and he’ll sometimes sift through 300 songs before finding the perfect one to complement tortilla chips.
Finding the perfect tune isn’t just about having a great beat; Golub has to consider the restaurant’s construction materials as well. Certain musical tones do not usually work well with the concrete floors and plenty of steel.
Just something to think about the next time you’re eating a burrito bowl and Peter Tosh comes on the radio.
Chipotle Tried To Go Beyond Burritos
The Chipotle has sought to replicate the success of burritos with burgers, pizza, and Asian noodle bowls, but these efforts have not been as successful as tacos and guacamole.
Chipotle experimented with Asian noodle and rice bowls in 2011 with ShopHouse, a chain of 15 locations spread across California, Illinois, Maryland, and Washington, D.C. ShopHouse, on the other hand, died in 2017, a casualty of the company’s troubles with food safety.
Tasty Made, a single-store burger shop in Lancaster, Ohio, that started in 2016 in an attempt to capitalize on a concept similar to In-N-Out Burger, was next to go.
Tasty Made, unlike In-N-Out Burger, did not have long lines, and the cuisine received mixed reviews. A temporary menu revamp was implemented, but it proved insufficient, and Tasty Made flipped its last burger in 2018.
With its production line-style pizza restaurants — Pizzeria Locale — the corporation still has a foot in the pizza game. The informal pizzerias began in Colorado in 2011 and then spread to Kansas City and Cincinnati. Those locations, however, did not last long, and Pizzeria Locale is now down to only two locations in Denver.
Chipotle’s Founder Stepped Down In 2018 And a Taco Bell CEO Took Over
When Steve Ells founded Chipotle in 1993, it started as the first fast food restaurant of its kind nestled in Denver, Colorado. Its “build your own” Tex-Mex style produced with fresh ingredients quickly grew in popularity and one store turned into more than the 2,800 now open today.
Up until 2017, Ells shifted between CEO and co-CEO roles until he relinquished his position to focus on innovation efforts and became Chipotle’s chairman of the board (via USA Today).
Chipotle had big shoes to fill, until Brian Niccol, former CEO of Taco Bell, stepped up for the challenge in 2018. After spending seven years at Taco Bell, Niccol knew the ins-and-outs of engaging marketing and sales, but supporters were concerned that he would over-commercialize Chipotle.
Despite skepticism, sales at Chipotle rose more than 30% and stock prices rose more than 500% during his first three years as CEO (via Investors).
Niccol metaphorically turned Chipotle around by improving food quality and introducing new menu items marketed toward healthy living like its lifestyle bowls.
He also embraced drive-up pick-up lanes and grab-and-go windows for takeout orders, which boosted digital sales by almost 88% to amass a billion dollars in sales (via Restaurant Business).
Not to mention, Niccol rewrote the standard for other fast food companies by increasing product prices by four percent in order to raise minimum per hour wage to 15 dollars –– everyone take notes (via Investors).
Chipotle Isn’t as Healthy as You Think
Chipotle is known for its fresh ingredients, made-to-order meals, and extremely efficient marketing. Furthermore, it tastes nutritious, confirming the notion that the copious amounts of rice, beef, and freshly produced salsa are superior to other competing options.
That bubble, however, burst when the New York Times disclosed the nutritional data from over 3,000 Chipotle orders, revealing that many orders are health-washed.
According to the study, the average Chipotle order contains approximately 1,070 calories and consists of a burrito bowl with meat, cheese, sour cream, rice, beans, and some chips.
The average Chipotle order also contains between 2,000 to 2,400 milligrams of sodium – over a full day’s recommended amount – as well as 75% of the daily recommended amount of saturated fat.
Burritos laden with meat, cheese, and served with chips and guacamole are typically the meals with the most calories. Having said that, 98% of orders were under 2,000 calories, so eating a day’s worth of calories in one Chipotle lunch is unusual.
Competitors such as Qdoba and Moe’s have comparable numbers. When examining the nutrition data of a chicken burrito with rice, beans, and cheese from Chipotle, it’s around 1,100 calories.
That similar burrito has roughly 830 calories at Moe’s and around 1,080 calories at Qdoba (the iconic Chicken Queso Burrito). Although none of these fast food restaurants are ideal, they are all excellent in moderation (or not).
Chipotle’s Bowls And Salads Are its Healthiest Options
Yes, we just discussed how unhealthy Chipotle was, but in fact, Chipotle is still a terrific fast food alternative with nutritious options that should not be avoided due to high calorie content (your body will thank you). However, if you’re looking for lighter options, Chipotle has options for every dietary necessity and choice.
Chipotle’s Lifestyle bowls, which debuted in 2020, are simple bowls that come in keto, Whole 30, paleo, vegan, and vegetarian varieties that are high in nutrients and fiber.
Overall, because of their balance of good carbs, protein, and vegetables, burrito bowls and salads are the “healthiest” option. Tacos, cooked with hard corn tortillas that are high in fiber, inherently gluten-free, and just the right amount of salty, are another fantastic alternative.
If you want to make your own healthier Chipotle order, choose brown rice over white rice and add additional fajita veggies and salsas to help you meet the two to three cups of recommended vegetables per day.
Don’t forget the beans for a fiber, iron, and plant protein boost, and swap out a side of chips with a crunchy taco shell for a less-salty fix that won’t leave you thirsty (via Today).
Chipotle Has Had Numerous Health Outbreaks
From 2008 to 2018, there were about nine documented outbreaks at Chipotle. These incidents affected establishments from Los Angeles to Virginia, sickening nearly 1,100 people with various food-borne illnesses (via Food Poisoning News).
In terms of outbreaks, everything appeared to have calmed down by 2022, thanks to greater food safety safeguards, better technology, and employee incentives.
The first known outbreak occurred in March 2008 at a Chipotle restaurant in San Diego, when 22 people tested positive for Hepatitis. A month later, a Norovirus outbreak in Ohio sickened over 500 people, and the source of the outbreak was unknown.
Chipotle remained unnoticed until five distinct outbreaks of E. coli, Salmonella, and Norovirus occurred between August and December 2015 in California, Minnesota, Washington, Oregon, and Boston.
The source of the Minnesota Salmonella epidemic has been identified as contaminated tomatoes supplied to almost two dozen Chipotle restaurants in the area (via Food Safety News).
In 2017, a Norovirus epidemic struck a Virginia Chipotle when an infected employee returned to work unwell, while the latest recorded outbreak in Ohio in 2018 was caused by food stored at dangerous temperatures (via Food Poisoning News).
In 2020, Chipotle agreed to pay $25 million to settle charges linked to the outbreaks, and employees and managers were eventually responsible for many of the infections, despite short-staffing concerns exacerbated by heavy customer traffic (via Food Safety News).
Millennials Eat The Most Chipotle
It’s no surprise that millennials adore Chipotle, just as they do Target, Starbucks, and Chick-fil-A. According to a 2018 Statista analysis, over 25% of Chipotle consumers were between the ages of 18 and 29, while only 10% were between the ages of 50 and 64.
According to Insider, male millennials aged 25 to 34, married without children, and living in metropolitan regions are the typical Chipotle client.
People of color are more likely to frequent Chipotle than any other similar chain, with 51% of consumers being white. Customers visit Chipotle nine times per year on average, spending about $17 per visit.
Surprisingly, Chipotle customers spend more money and spend more time at McDonald’s each year (according to Insider). Chipotle developed a tailored rewards club program called Guac Mode on Monday to study their purchase behaviors and decisions in order to effectively attract more millennials and zoomers (via Restaurant Business).
Having said that, the demographics of Chipotle’s employees are comparable to those of its customers. Almost half of workers aged 20 to 30 are women, and 51% are men.
Chipotle Is Investing In New Technology
The Chipotle is a fast-food industry visionary, so it’s hardly surprising that it’s paving the way for technological advancements. Chipotle pioneering the way for the future of fast food and the service sector as a whole, from robotics to an all-digital restaurant.
Chipotle will invest in Nuro, the SoftBank-backed business behind Domino’s self-driving delivery cars, in 2021. Chippy, the joyfully called robotic tortilla chip machine, was also designed by the business to reduce labor expenses for repetitive work and to provide solutions for the service industry’s manpower shortages (via CNBC).
Chipotle even established its first-ever digital-only ghost kitchen in November 2020, without its distinctive front service line and uncomfortably-seated dining room, to help with catering and online orders (via Chain Store Age).
Chipotle is also streamlining innovative in-house restaurant technology such as inventory management software, scheduling, mobile payments, personnel efficiency tools, and AI-based training programs (via CNBC).
According to CEO Brian Niccol, Chipotle began integrating vision technology via machine learning to assist prep the necessary amount of veggies for lunch and evening shifts.
Niccol also stated that it was critical to streamline technical improvements as much as possible while preserving personal contact with staff and customers.
Chipotle Offers Lots Of Promotions
Chipotle sometimes appears to be giving away free food as if it were nothing, or inventing festivals only for marketing purposes. Aside from holiday specials like free queso on Cinco de Mayo and free birthday guacamole, Chipotle offers dozens of under-the-radar and over-the-radar promotions for free or reduced meals (via Chipotle Newsroom).
Chipotle’s “Boorito” Halloween campaign, which offered visitors $5 off any entree if they dressed up, is one of the company’s earliest.
However, in 2021, clients might get the discount by entering a promo code online or by visiting the virtual Chipotle restaurant as a costumed avatar on the online gaming platform, Roblox (via AS USA).
This isn’t Chipotle’s first partnership with Roblox; for National Burrito Day in 2022, Chipotle released the Burrito Builder on Roblox, a simulation in which users could construct burritos in the metaverse, earn Burrito Bucks, and exchange them for promotion coupons for free food (via PR Newswire).
In 2019, Chipotle gave a lucky fan a Chipotle Celebrity Card, which promised the one-millionth Chipotle rewards member a year’s worth of free meals.
The promotion ended in 2019, however it received a lot of attention when celebrities shared their Chipotle Celebrity Cards on social media (via Twitter).
Chipotle’s burrito coins, which users on Reddit assumed were the same as burrito bucks, were another prior promotion with a mysterious provenance, although the genesis or how to get it is more hypothetical than anything.
Chipotle Owns All Businesses
Chipotle has thousands of locations across the country, making it appear to be one of the most sought-after restaurant franchises.
However, you may be surprised to learn that all Chipotle locations are company-owned. Despite the expansion of franchises by other prominent fast food businesses such as McDonald’s and Wendy’s, Chipotle continues to develop and succeed even without franchise operators (via Franchise 500).
According to Insider, when a company franchises, outsider operators cover the majority of the costs of running and developing the business. However, firms then pay franchisees a percentage of the earnings, inadvertently increasing profitability and the number of locations.
When Steve Ells launched Chipotle in 1993, he refused to franchise and instead sought investment from large corporations such as McDonald’s.
These enormous investments enabled Chipotle to leapfrog other competitors in order to have the financial freedom to control every area of culinary culture, preparation, and labor culture.
A Chipotle spokeswoman told Insider that the company is not planning to franchise since they don’t need the money to develop and “don’t have trouble attracting great people to run our restaurants.”
Multiple Lawsuits Against Chipotle
Chipotle has been accused of false advertising, underpaid salaries, scheduling violations, and sexual harassment, in addition to multiple health outbreaks.
The Chipotle misrepresents certain of its items as healthy. In 2016, The Chipotle was accused of offering incorrect nutrition information for a 300-calorie chorizo taco, which according to its nutrition calculator had almost 1,000 calories.
In the same year, 10,000 workers nationwide sued Chipotle for not paying them for overtime to fulfill budget targets (CNN Business).
Chipotle settled in 2021 by giving $15 million to approximately 5,000 affected workers (via Restaurant Dive).
Two female employees and their coworkers sued Chipotle in 2022 for sexual harassment and assault. EEOC is investigating.
Help is available if you or someone you know has been a victim of sexual assault. Visit the website of the Rape, Abuse, and Incest National Network or call the RAINN National Helpline at 1-800-656-HOPE (4673).
Chipotle Uses a Lot of Avocados
The Chipotle consumers order about 50 million pounds of guacamole each year on average, requiring the firm to use over 450,000 avocados every day at restaurants across the country (via Chipotle Newsroom).
This Chipotle is getting inventive with its food sourcing and reuse of surplus avocados in response to the ongoing demand for more avocados.
Because Chipotle consumes approximately 5% of the world’s avocado supply, the corporation has sought avocados from unusual sources, like artist Jason Mraz.
Mraz purchased a five-acre property in 2004 with the intention of converting it into an organic avocado grove with an emphasis on sustainable farming and locally grown produce.
Chipotle chose to recycle their avocado pits in an unusual method to alleviate the food waste problem caused by thousands of avocados.
With products like hand-dyed leggings, shirts, coats, and tote bags, the effort aimed to address the over 300 million avocado pits that end up in waste each year from Chipotle shops alone (via CNN Business).
Critics applaud the sustainability efforts, but are concerned that the project is more “greenwashing” marketing that does not address the root causes of food waste, production, and climate change (via The Counter).
The untold truth of Chipotle refers to some of the lesser-known facts and controversies surrounding the company. These include issues with food safety, labor practices, and animal welfare, as well as the company’s founder’s controversial comments on various social and political issues.
Yes, Chipotle has had several food safety issues in recent years. In 2015, there were several outbreaks of E. coli and norovirus linked to Chipotle restaurants. In response, the company implemented new food safety protocols and procedures.
Chipotle claims to use only high-quality, sustainably sourced ingredients. The company sources its meats from farms that do not use antibiotics or hormones, and its produce from farms that use organic and local farming practices whenever possible.
Chipotle claims to support animal welfare and sources its meats from farms that do not use antibiotics or hormones. However, the company has faced criticism from animal rights groups for not going far enough to ensure the humane treatment of animals in its supply chain.
Chipotle has faced criticism from labor rights groups for its treatment of workers, including low wages and a lack of benefits. In 2016, the company settled a class-action lawsuit with workers who claimed they were denied overtime pay.
Chipotle was founded by Steve Ells in 1993. Ells stepped down as CEO in 2018, but remains involved with the company as executive chairman.
Chipotle has made a number of commitments to sustainability, including sourcing its ingredients from sustainable and responsible suppliers, reducing its carbon footprint, and using compostable packaging.