Committed to make sure it won't happen again.
Our investors are here for only one reason great returns. They want to make money.
You cannot take shortcuts. We've shown that we can spend more on ingredients, not less, and charge a fair price.
Despite offering dollar menus and frequent discounts, many of these chains also scored poorly in terms of value.
If food is processed - like canned or frozen - you can reduce the risks of pathogens.
After operating in three diverse markets, we have determined ShopHouse hasn't demonstrated an attractive unit economic model.
When I started on the very first day with just one restaurant, we used to pick oregano off the stems and chop them. We still do that.
I started Chipotle with the idea to create an experience that's fast - and not fast food.
Looking inward and understanding where you made mistakes in the past helps you set up for change.
My father is very supportive of anything that his kids want to do.
I was always interested in cooking; it was always a hobby of mine.
I am deeply sorry that people got sick from eating at our restaurants. It's the worst thing that can happen.
It is impossible to insure that there is a zero percent chance of any kind of foodborne illness anytime anyone eats anywhere.
Chipotle is really showing that there's a better way to do fast food.
From the very beginning. I didn't know what the fast-food rules were.
Chipotle was wildly successful, and I thought, 'Well, let me open one more.'
We can teach people how to run a Chipotle.
Think about the systems at McDonald's. It's a very mechanized world, where you take out a highly processed patty.
So much of today's food is based on the exploitation of animals and the environment. Yes, it's cheap, but at what cost?
