- Business
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- Nov 07, 2020
Steve Ells Quotes
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- Last Updated on May 30, 2021
- Food
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- Nov 07, 2020
One of the pivotal moments for me was realizing that our 'food with integrity' approach at Chipotle was satisfying my passion. That's about bringing the best quality, sustainably-raised ingredients to everyone: chicken without antibiotics; beef without hormones. These ingredients were only available in high-end restaurants, not mainstream places.
- Food
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- Nov 07, 2020
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very efficient system: customers go through a single line, the people who serve you are the ones who make the food, and our menu board is not cluttered.
- History
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- Nov 07, 2020
My undergraduate degree was in art history! Raising money for Chipotle was really my MBA. The money for my first restaurant came from my dad, the second from mostly cash flow. The third was an SBA loan. After my dad invested $1.5 million to open a few more, he suggested I raise the money myself for the experience.
- Environment
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- Nov 07, 2020
So much of today's food is based on the exploitation of animals and the environment. Yes, it's cheap, but at what cost?
- Food
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- Nov 07, 2020
The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.
- End
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- Nov 07, 2020
The first Chipotle was intended to be my source of funding for a full-scale restaurant, a means to an end. But it turned out to be more successful than I ever imagined.
- Food
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- Nov 07, 2020
If we really want to change the way Americans eat, we need to make delicious, sustainably-raised food accessible to everyone. Most people are not willing to sacrifice taste or pay a lot more when it comes to eating better. That's why the Chipotle model is so important.
- Know
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- Nov 07, 2020
When I started Chipotle, I didn't know the fast-food rules. People told us the food was too expensive and the menu was too limited. Neither turned out to be true.
- Person
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- Nov 07, 2020
The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each person they hire who starts as crew and goes on to become a manager.
- Antibiotics
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- Nov 07, 2020
I thought we were going to get customers excited by telling them there were no antibiotics in our meat or no growth hormones used to raise the animals or no RBGH in our cheese or sour cream. Well, that's not a very appetizing message.
- Parents
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- Nov 07, 2020
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 so, so I got a modest loan from my parents and opened Chipotle with the goal of having it fund that restaurant.
- Food
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- Nov 07, 2020
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.
- Family
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- Nov 07, 2020
When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I was crazy, but not long after the success of the first Chipotle, I knew I had to open just one more, so I opened a second one on Colorado Boulevard, which turned out to be even busier than the first.
- Passion
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- Nov 07, 2020
I remember feeling a little guilty every time I opened a Chipotle. I felt guilty because I wasn't following my true passion. But that eventually went away. And I realized that this is my calling.
- Nov 07, 2020
Think about the systems at McDonald's. It's a very mechanized world, where you take out a highly processed patty.
- People
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- Nov 07, 2020