Chipotle Mexican Grill launches new mobile app available on Apple and Android

New Chipotle app, available on iPhone and Android, includes quick reorder, easier customization of meals, and Apple and Android pay

DENVER, 2017-Nov-08 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) has announced a new mobile app that is available for download starting today (Nov. 6, 2017) on Apple and Android devices.

Whether a first-time mobile user or an online ordering regular, the app enhances guests’ on-the-go Chipotle experience by offering features such as quick reorder of their favorite meals, streamlined payment options and the ability to receive, store and redeem Chipotle offers.

“Our guests are increasingly mobile and on the go, and they want and deserve the same intuitive, accurate and convenient ordering experience they get in our restaurants. That is exactly what our app delivers,” said Curt Garner, chief digital and information officer at Chipotle. “The new app is just one of the steps we’re taking to improve the guest experience through technology and innovation.”

The app’s new features include:

  • Quick reorder of favorites or recent orders
  • Ability to receive, store and redeem Chipotle offers
  • Apple Pay
  • Android Pay
  • More user-friendly store locator
  • Streamlined user experience and enhanced design

The app is just one of the ways Chipotle is working to improve the guest experience. Earlier this year Chipotle rolled out “Smarter Pickup Times,” which allows customers who order digitally to benefit from shorter and more accurate pickup times and the ability to reserve a future pickup time.

“Smarter Pickup Times” and second make lines in restaurants also improve the company’s ability to process more digital orders without disrupting service or increasing line wait times for customers who order in restaurants. To accommodate online orders, most restaurants are now equipped with a dedicated prep line.

Guests can download the new app on the Apple App Store or Android Google Play.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls, and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in an interactive style allowing people to get exactly what they want. Chipotle seeks out extraordinary ingredients that are not only fresh, but that are raised responsibly, with respect for the animals, land, and people who produce them. Chipotle prepares its food using only real, whole ingredients, and is the only national restaurant brand that uses absolutely no added colors, flavors or other industrial additives typically found in fast food. Chipotle opened with a single restaurant in Denver in 1993 and now operates more than 2,300 restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle

Chipotle Mexican Grill appoints Laurie Schalow as chief communications officer

Schalow brings more than 20 years of integrated communications experience to Chipotle executive team

DENVER, 2017-Aug-15 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) has hired Laurie Schalow as chief communications officer, a newly created position that will oversee all facets of Chipotle’s internal and external communications functions. Schalow comes to Chipotle from YUM! Brands where she held a variety of positions in communications, most recently serving as vice president of public affairs.

“We have been actively working to strengthen our leadership team to better prepare Chipotle for continued growth and success,” said Steve Ells, founder, chairman and CEO at Chipotle. “Laurie is an extremely talented executive, and I am confident that her broad expertise will help to strengthen our communications and better integrate all of our internal and external communications functions to amplify our messages.”

In her time at YUM!, Schalow held a variety of public affairs and communications roles in such areas as internal and external communications, crisis and issues management, corporate social responsibility, social listening, community outreach and employee relations. In her most recent position, she was responsible for building the brand reputations of more than 44,000 KFC, Pizza Hut and Taco Bell restaurants in 140 countries.

“Chipotle is a great brand and I have been a longtime admirer of the company and its mission,” said Schalow. “There is considerable opportunity ahead for Chipotle, and I am thrilled to join the company to help shape and strengthen its strategic communications in support of a very important vision to make great tasting food, made with real, whole ingredients available to everyone.”

Schalow’s appointment is part of a broader, ongoing effort from Chipotle to strengthen its leadership. The company added four new directors to its board in late 2016, and named its first ever chief restaurant officer in May 2017.

Schalow holds bachelor’s degrees from Miami University, Oxford, Ohio, and a master’s degree from Wayne State University, Detroit. In her new position, Schalow will work from the company’s Denver headquarters and report directly to Ells.

ABOUT CHIPOTLE

Steve Ells, Founder, Chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls, and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in an interactive style allowing people to get exactly what they want. Chipotle seeks out extraordinary ingredients that are not only fresh, but that are raised responsibly, with respect for the animals, land, and people who produce them. Chipotle prepares its food using only real, whole ingredients, and is the only national restaurant brand that uses absolutely no added colors, flavors or other industrial additives typically found in fast food. Chipotle opened with a single restaurant in Denver in 1993 and now operates more than 2,300 restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill rolls out “Smarter Pickup Times” technology for better digital ordering

“Smarter Pickup Times” Rolled Out Across the U.S.; Reduces Wait Times and Allows for Greater Digital Order Volume

DENVER, 2017-Feb-22 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) has completed the rollout of its “Smarter Pickup Times” technology to all its restaurants that offer digital ordering. The advanced technology allows customers who order digitally to benefit from shorter and more accurate pickup times and the ability to reserve a future pickup time. The technology enhances all forms of digital ordering including web ordering (order.chipotle.com) as well as the company’s ordering apps for iOS and Android. “Smarter Pickup Times” also improves the company’s ability to process more digital orders without disrupting service or throughput in its restaurants.

Chipotle has extensively tested the “Smarter Pickup Times” system in restaurants around the country. In tests, the company saw a reduction of wait times for digital orders by as much as 50%, and an increase in the total number of digital orders to record levels.

“Most people don’t know that nearly every Chipotle has an extra make-line in the back of the restaurant where orders can be prepared without disrupting service on the main line,” said Mark Crumpacker, chief marketing and development officer at Chipotle. “Smarter Pickup Times enhances this capability by dynamically scheduling orders and generating accurate wait times based on the current volume of orders. This allows us to prepare more digital orders while simultaneously improving the customer experience.”

Chipotle’s “Smarter Pickup Times” technology dynamically monitors digital order capacity to ensure that each restaurant can effectively manage the digital orders flowing into the second make-line. The company is also in the process of rolling out an enhanced version of this second make-line that will greatly improve ergonomics for the teams staffing the line, and allow for even greater order volume and accuracy.

“We have been evaluating all of our digital offerings with an eye toward removing friction,” explained Curt Garner, chief information officer at Chipotle. “That started with a redesign of our website to make it responsive to whatever device a customer is using – a computer, tablet or smart phone – followed by online catering and additional out of store payment options, and continues with the completion of our ‘Smarter Pickup Times’ initiative. With this change, we have reduced the wait time for digital orders and are able to keep our restaurants from being overwhelmed with digital orders, particularly at peak times.”

Chipotle is currently running a marketing campaign to drive digital orders that includes in-store promotions, social media advertising, search optimization, and digital advertising. Moving forward, nearly all of the company’s digital advertising will link customers directly to digital ordering.

ABOUT CHIPOTLE

Steve Ells, Founder, Chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls, and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in an interactive style allowing people to get exactly what they want. Chipotle seeks out extraordinary ingredients that are not only fresh, but that are raised responsibly, with respect for the animals, land, and people who produce them. Chipotle prepares its food using whole, unprocessed ingredients and without the use of added colors, flavors or other additives typically found in fast food. Chipotle opened with a single restaurant in Denver in 1993 and now operates more than 2,200 restaurants. For more information, visit Chipotle.com.

Forward Looking Statements

Certain statements in this press release, including statements about digital initiatives and related marketing programs, are forward-looking statements as defined in the Private Securities Litigation Reform Act of 1995. We use words such as “anticipate,” “believe,” “could,” “should,” “estimate,” “expect,” “intend,” “may,” “predict,” “project,” “target,” and similar terms and phrases, including references to assumptions, to identify forward-looking statements. The forward-looking statements in this press release are based on information available to us as of the date any such statements are made and we assume no obligation to update these forward-looking statements. These statements are subject to risks and uncertainties that could cause actual results to differ materially from those described in the statements. These risks and uncertainties include, but are not limited to, the following: the uncertainty of our ability to achieve expected levels of comparable restaurant sales due to factors such as changes in consumers’ perceptions of our brand, including as a result of food-borne illness incidents beginning in late 2015, the impact of competition, including from sources outside the restaurant industry, decreased overall consumer spending, or our possible inability to increase menu prices or realize the benefits of menu price increases; the risk of food-borne illnesses and other health concerns about our food or dining out generally; factors that could affect our ability to achieve and manage our planned expansion, such as the availability of a sufficient number of suitable new restaurant sites and the availability of qualified employees; the performance of new restaurants and their impact on existing restaurant sales; increases in the cost of food ingredients and other key supplies or higher food costs due to new supply chain protocols; the potential for increased labor costs or difficulty retaining qualified employees, including as a result of market pressures, enhanced food safety procedures in our restaurants, or new regulatory requirements; risks related to our marketing and advertising strategies, which may not be successful and may expose us to liabilities; risks relating to our expansion into new markets; the impact of federal, state or local government regulations relating to our employees, our restaurant design, or the sale of food or alcoholic beverages; risks associated with our Food With Integrity philosophy, including supply shortages and potential liabilities from advertising claims and other marketing activities related to Food With Integrity; security risks associated with the acceptance of electronic payment cards or electronic storage and processing of confidential customer or employee information; risks relating to litigation, including possible governmental actions related to food-borne illness incidents, as well as class action litigation regarding employment laws, advertising claims or other matters; risks relating to our insurance coverage and self-insurance; our dependence on key personnel and uncertainties arising from recent changes in our management team; risks regarding our ability to protect our brand and reputation; risks associated with our ability to effectively manage our growth; and other risk factors described from time to time in our SEC reports, including our most recent annual report on Form 10-K and subsequent quarterly reports on Form 10-Q, all of which are available on the investor relations page of our website at ir.Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill expands its Chipotle Reading Rewards program

Chipotle motivates young readers with reading rewards, incentivizing book smarts with delicious food

DENVER, 2017-Feb-09 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced today  (Feb. 8, 2017) the expansion of the Chipotle Reading Rewards program, which rewards young readers with free Chipotle kid’s meals for reaching their reading goals.

“We understand the importance of early literacy, and want to encourage kids of all ages to read,” said Mark Crumpacker, chief marketing and development officer at Chipotle. “Giving back is always a priority for us, and we are pleased to supply teachers and librarians with the motivational resources they need for successful reading programs.”

Chipotle has provided reading rewards for libraries across the country for summer reading programs for close to a decade. As part of the expanded program, Chipotle is making rewards available for application on its website and also opening up this resource to schools. While most schools and libraries have their own reading programs, Chipotle can provide a reading log for approved applicants who do not have an existing program in place.

Participants who reach their reading goals will be rewarded with a free kid’s meal card. The Chipotle kid’s meal consists of the “build your own” option or a cheese quesadilla, both of which are served with a drink and kid’s chips or fruit. Teen reading programs can also be supported if educators specify an older audience in their application. If approved, buy-one-get-one (BOGO) vouchers will be provided for teen readers.

To apply for the Chipotle Reading Rewards program, teachers and librarians can visit chipotle.com/reading. Each school or library may only apply for Chipotle reading rewards once per year. Applicants should be prepared to use a valid school or library email address and request the cards to ship directly to the school or library district.

ABOUT CHIPOTLE

Steve Ells, Founder, Chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls, and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in an interactive style allowing people to get exactly what they want. Chipotle seeks out extraordinary ingredients that are not only fresh, but that are raised responsibly, with respect for the animals, land, and people who produce them. Chipotle prepares its food using whole, unprocessed ingredients and without the use of added colors, flavors or other additives typically found in fast food. Chipotle opened with a single restaurant in Denver in 1993 and now operates more than 2,200 restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill announces Venables Bell & Partners and MullenLowe Mediahub as its Advertising and Media partners

Venables Bell & Partners Named for Advertising Responsibilities, MullenLowe Mediahub Tapped for Media Planning and Buying

DENVER, 2017-Jan-23 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced that it has selected two new agency partners. Venables Bell & Partners will take on advertising duties, and MullenLowe Mediahub was selected for media planning and buying. The decision comes at the end of a four-month agency review that included consideration of nearly 20 potential agency partners.

“After considering some extremely talented agencies, we decided that retaining two best in class partners to work with us on the advertising and media roles gave us the best combination of talent to help us as we continue to evolve our marketing programs,” said Mark Crumpacker, chief marketing and development officer at Chipotle. “Venables impressed us from the beginning with their insights and ability to translate our strategy into really compelling advertising, while Mediahub demonstrated extraordinary analytic and media targeting capabilities. Working together with our internal marketing team and these new agency partners positions us well to improve the impact of our marketing programs over the coming months.”

Venables Bell is a San Francisco-based agency that has won accolades for its work for client companies such as Audi, REI, and Intel, among others, and was named breakthrough agency of the year in 2016 by AdWeek magazine. Boston-based Mediahub is the global media planning and buying arm of MullenLowe Group, and represents a variety of progressive brands including JetBlue, Netflix, Bose and Shinola, among many others. Mediahub was named 2016 Creative Media Agency of the Year by Mediapost.

“Chipotle and Mediahub share a belief in challenging the status quo to deliver extraordinary results,” said Keith Lusby, executive director at MullenLowe Mediahub. “Chipotle is the ultimate challenger brand, defying category norms about how food is sourced, prepared and served. This is an exciting time to be Chipotle’s partner as they evolve their amazing brand story and success with breakthrough, attention getting media.”

“Chipotle is a brand we have long admired, and we are excited to be working alongside a marketing team which has such a strong and compelling creative pedigree,” said Paul Birks-Hay, president of Venables Bell.

Chipotle will continue its work with GSD&M through the duration of its “Ingredients Reign” campaign. The company also continues to work with a number of other agency partners in such area as design, social media, public relations, and digital and mobile services.

ABOUT CHIPOTLE

Steve Ells, Founder, Chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls, and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in an interactive style allowing people to get exactly what they want. Chipotle seeks out extraordinary ingredients that are not only fresh, but that are raised responsibly, with respect for the animals, land, and people who produce them. Chipotle prepares its food using whole, unprocessed ingredients and without the use of added colors, flavors or other additives typically found in fast food. Chipotle opened with a single restaurant in Denver in 1993 and now operates more than 2,200 restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill names Paul T. Cappuccio, Robin S. Hickenlooper, Ali Namvar and Matthew Paull to its Board of Directors

DENVER, 2016-Dec-20 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) has named four new members to its Board of Directors: Paul T. Cappuccio, Robin S. Hickenlooper, Ali Namvar and Matthew Paull, effective December 14, 2016. The new Directors will serve an initial term through Chipotle’s 2017 Annual Meeting of Shareholders, and the Board of Directors currently consists of twelve members.

“Chipotle has enjoyed extraordinary success for most of our 23-year history, and it is important to us that we structure the company to enjoy similar success in the future,” said Steve Ells, Founder, Chairman and CEO of Chipotle. “The addition of these new directors strengthens our Board of Directors, and gives us the oversight, accountability and leadership we need as we continue our efforts to reestablish Chipotle as the leader we have been for much of our history.”

Pershing Square Capital Management, L.P. CEO William A. Ackman said, “We are pleased that Chipotle has taken the important step of refreshing its Board which will position the company for continued growth and long-term success. We look forward to working with the Board and management to create sustained value for all shareholders for many years to come.”

In connection with the appointments, Chipotle and Pershing Square have agreed to various provisions continuing at least until prior to the 2019 Annual Meeting of Shareholders. The full agreements with Pershing Square will be filed in a Current Report on Form 8-K with the Securities and Exchange Commission (the “SEC”).

ABOUT THE NOMINEES

Mr. Cappuccio has served as Executive Vice President and General Counsel of Time Warner since 2001. In this capacity, he oversees the worldwide management of Time Warner’s legal functions, collaborating with all of its operating businesses. From 1999 to 2001, Mr. Cappuccio was Senior Vice President and General Counsel at America Online. Before joining AOL, he was a Partner at the Washington, DC office of law firm Kirkland & Ellis, where he specialized in telecommunications law, appellate litigation, and negotiation with government agencies. From 1991 to 1993, Mr. Cappuccio was Associate Deputy Attorney General at the United States Department of Justice, where he advised Attorney General William P. Barr on matters relating to judicial selection, civil litigation, antitrust and civil rights. Prior to his service at the DOJ, Mr. Cappuccio served as law clerk at the United States Supreme Court for Justices Antonin Scalia and Anthony M. Kennedy, and as a law clerk to Judge Alex Kozinski of the United States Court of Appeals for the Ninth Circuit in Pasadena, Calif. He earned his law degree from Harvard Law School in 1986, and a Bachelor’s degree from Georgetown University in 1983. Mr. Cappuccio brings significant large public company experience to the board, including significant transactional, financial, strategic, and corporate governance experience.

Mrs. Hickenlooper, Senior Vice President of Corporate Development at Liberty Global, has served in senior corporate development roles at Liberty since 2010. She also serves as Senior Vice President of Corporate Development for Liberty Media. Prior to joining Liberty, she worked in the strategic planning and business development group at Del Monte Foods and in investment banking at Thomas Weisel Partners. Mrs. Hickenlooper holds a Master’s degree in Business Administration from the Kellogg School of Management, and a Bachelor’s degree in Public Policy from Duke University. Mrs. Hickenlooper brings to the board significant corporate development and financial expertise.

Mr. Namvar is a Partner at Pershing Square Capital Management, L.P., a registered investment advisor with more than $11 billion in assets under management and currently Chipotle’s largest investor. Mr. Namvar joined Pershing Square in 2006 and has been a major contributor to the firm’s growth. He brings more than a decade of experience investing in publicly traded, branded consumer products and restaurant companies. Mr. Namvar has played an instrumental role in a number of Pershing Square investments over the years, including its significant equity stakes in Fortune Brands, Beam, McDonald’s, Procter & Gamble, Wendy’s International, Kraft Foods and Mondelez International, among others. Prior to joining Pershing Square, Mr. Namvar served as a Vice President at the Blackstone Group in its corporate advisory practice, where he advised corporate boards and investment firms on a wide range of shareholder value-enhancing transactions. Prior to joining Blackstone, Mr. Namvar worked in the investment banking division at Goldman Sachs. He graduated magna cum laude with a Bachelor of Arts degree from Columbia University, New York, and earned his Master’s degree in Business Administration from the Wharton School at the University of Pennsylvania. Mr. Namvar brings to the board a significant understanding of strategy, governance and finance within the restaurant industry.

Mr. Paull was Senior Vice President and Chief Financial Officer of McDonald’s Corp. from 2001 until he retired from that position in 2008. Before joining McDonald’s in 1993, Mr. Paull was a Partner at Ernst & Young, where he managed a variety of financial practices over the course of his 18-year career, and consulted with a number of notable multinational companies. Mr. Paull currently serves as a member of the board of Air Products, where he chairs the Audit and Finance Committee and is a member of the Corporate Governance and Nominating Committee and the Executive Committee, a member of the board of Canadian Pacific where he chairs the Audit Committee and is a member of the Finance Committee, a member of the board of KapStone Paper and Packaging Corp., and was a former member of the board of WMS Industries and Best Buy Co. Mr. Paull previously served on Chipotle’s Board when it was owned by McDonald’s. He currently serves on the advisory board of Pershing Square Capital Management, L.P. Mr. Paull holds a Bachelor’s degree and a Master’s degree in Accounting from the University of Illinois. Mr. Paull brings to the board significant experience in the restaurant industry and financial expertise, including deep understanding of financial markets, corporate finance, accounting and controls, and investor relations.

ABOUT CHIPOTLE

Steve Ells, Founder, Chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls, and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in an interactive style allowing people to get exactly what they want. Chipotle seeks out extraordinary ingredients that are not only fresh, but that are raised responsibly, with respect for the animals, land, and people who produce them. Chipotle prepares its food using whole, unprocessed ingredients and without the use of added colors, flavors or other additives typically found in fast food. Chipotle opened with a single restaurant in Denver in 1993 and now operates more than 2,200 restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill names company Founder Steve Ells its sole Chief Executive Officer

  • Ells Pledges Renewed Focus on Enhanced Guest Experience, Innovation and an Expanded Commitment to Making Better Food Accessible to More People
  • Investor Call Scheduled for 5:00 PM Eastern Time Today

DENVER, 2016-Dec-13 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced that its Board of Directors has named company Founder Steve Ells the company’s sole Chief Executive Officer. Ells will also remain Chairman of Chipotle’s board. Monty Moran has stepped down from the co-CEO role and from his board seat effective immediately, and will retire from Chipotle in 2017.

“Steve founded Chipotle more than 23 years ago with a powerful vision to use great ingredients prepared skillfully by hand, but served very fast,” said Neil Flanzraich, Lead Director of Chipotle’s board. “This approach has proven to be a very successful formula, but as the company grew, operations became more complicated and less consistent. Given the ongoing challenges facing the company, the board felt strongly that it was best for Steve to resume leadership of the company going forward. This will ensure that his high standards for the guest experience and his unyielding commitment to the company’s mission are top priorities.”

Ells, a classically trained chef, started Chipotle in 1993 with a small loan from his father. Chipotle has since grown into one of the nation’s largest restaurant companies, with more than 2,200 locations in five countries. Ells served as Chairman and CEO from 1993 until 2009 when he became co-CEO, a title he shared with Moran. The company went public in 2006. As Chairman and CEO, Ells will directly oversee restaurant operations, strategic initiatives, and innovation projects at the company.

“Chipotle is based on a very simple idea: We start with great ingredients, prepare them using classic cooking techniques, and serve them in a way that allows people to get exactly what they want,” said Ells. “Even though it’s a simple idea, operations have become over-complicated. I’m very much looking forward to relentlessly focusing on ensuring an excellent guest experience, removing unnecessary complexity from our operations, championing innovation, and pursuing our mission of making better food accessible to more people.”

Ells also indicated that he will pursue employee incentives that are more closely tied to the guest experience. Chipotle now pays its starting employees above the federal minimum wage and provides benefits including paid vacation time, paid sick leave, and tuition reimbursement to all employees. The company also provides stock to its General Managers upon achieving Restaurateur status. The Restaurateur program, which recognizes the company’s elite restaurant managers and provides a pipeline for its future leaders, is a cornerstone of Chipotle’s field operations. In recent years, however, achieving Restaurateur status has become increasingly complex and Ells is committed to re-envisioning the program by placing an emphasis on the guest experience and making the path to Restaurateur more intuitive and accessible to more General Managers.

“It’s incredibly important to me that we create an excellent dining experience in all of our restaurants. That starts with having great restaurant teams. To that end, I will evolve our Restaurateur program to ensure that even more of our best employees succeed and thrive at the company,” Ells said. “While our plans will take some time to implement, we will act with a sense of urgency toward all of the changes we are pursuing.”

Ells also recommitted to the company’s quest to serve better ingredients, announcing a reimagined company mission. The new company mission to “Ensure that better food, prepared from whole, unprocessed ingredients is accessible to everyone” is the next step in the evolution of Chipotle’s mission-driven business. Chipotle’s previous mission was to “Change the way people think about and eat fast food.”

Ell’s commitment to expanding the company’s mission can be seen at http://www.chipotle.com/mission.

“When I started Chipotle, I knew very little about the way food was raised,” Ells said. “But over the years, I’ve become a champion for ingredients that are raised with respect for people, animals, and the environment. I will also continue to advocate for food made simply, without processed ingredients, which is the kind of food I believe should be available to everyone. I’m incredibly proud of the team at Chipotle and I’m thankful to them for helping us realize our mission of bringing better food to more and more people.”

“I’d also like to thank Monty for his extraordinary contributions to Chipotle over the years. Monty inspired us with his vision for an enlightened people culture, and I wish him the best as he retires from the company,” Ells said.

Chipotle will hold a call for investors at 5:00 PM Eastern time today during which management will discuss these changes. Please note that the company will not be providing an update to Q3 financials during this call. The conference call can be accessed live by dialing 800-239-9838 or for international callers by dialing 1-913-661-9178. The call will be webcast live from the company’s website at chipotle.com under the investor relations section. An archived webcast will be available approximately one hour after the end of the call.

ABOUT CHIPOTLE

Steve Ells, Founder, Chairman and CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls, and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in an interactive style allowing people to get exactly what they want. Chipotle seeks out extraordinary ingredients that are not only fresh, but that are raised responsibly, with respect for the animals, land, and people who produce them. Chipotle prepares its food using whole, unprocessed ingredients and without the use of added colors, flavors or other additives typically found in fast food. Chipotle opened with a single restaurant in Denver in 1993 and now operates more than 2,200 restaurants. For more information, visit Chipotle.com.

FORWARD LOOKING STATEMENTS

Certain statements in this press release, including statements about company leadership and the quality of the guest experience in Chipotle restaurants, are forward-looking statements as defined in the Private Securities Litigation Reform Act of 1995. We use words such as “anticipate”, “believe”, “could”, “should”, “estimate”, “expect”, “intend”, “may”, “predict”, “project”, “target”, and similar terms and phrases, including references to assumptions, to identify forward-looking statements. The forward-looking statements in this press release are based on information available to us as of the date any such statements are made and we assume no obligation to update these forward-looking statements. These statements are subject to risks and uncertainties that could cause actual results to differ materially from those described in the statements. These risks and uncertainties include, but are not limited to, the following: the uncertainty of our ability to achieve expected levels of comparable restaurant sales due to factors such as changes in consumers’ acceptance of and enthusiasm for our brand, including as a result of food-borne illness incidents, the impact of competition, including from sources outside the restaurant industry, decreased overall consumer spending, or our possible inability to increase menu prices or realize the benefits of menu price increases; the risk of food-borne illnesses and other health concerns about our food or dining out generally; factors that could affect our ability to achieve and manage our planned expansion, such as the availability of a sufficient number of suitable new restaurant sites and the availability of qualified employees; the performance of new restaurants and their impact on existing restaurant sales; increases in the cost of food ingredients and other key supplies or higher food costs due to new supply chain protocols; the potential for increased labor costs or difficulty retaining qualified employees, including as a result of market pressures, enhanced food safety procedures in our restaurants, or new regulatory requirements; risks relating to our expansion into new markets; the impact of federal, state or local government regulations relating to our employees, our restaurant design, or the sale of food or alcoholic beverages; risks associated with our Food With Integrity strategy, including supply shortages and potential liabilities from advertising claims and other marketing activities related to Food With Integrity; security risks associated with the acceptance of electronic payment cards or electronic storage and processing of confidential customer or employee information; risks relating to litigation, including possible governmental actions related to food-borne illness incidents, as well as class action litigation regarding employment laws, advertising claims or other matters; risks relating to our insurance coverage and self-insurance; risks arising from senior management changes, including our return to having a single CEO, as well as our dependence on key personnel; risks related to our marketing and advertising strategies, including risks related to our Chiptopia rewards program and other promotional activities; risks regarding our ability to protect our brand and reputation; risks associated with our ability to effectively manage our growth; and other risk factors described from time to time in our SEC reports, including our most recent annual report on Form 10-K and subsequent quarterly reports on Form 10-Q, all of which are available on the investor relations page of our website at ir.Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill announces special buy-one-get-one (BOGO) promotion for active military and veterans

DENVER, 2016-Nov-02 — /EPR Retail News/ — In honor of those who serve, Chipotle Mexican Grill (NYSE: CMG) is offering a special buy-one-get-one (BOGO) promotion from 3:00 p.m. to close on Veteran’s Day, Friday, November 11, 2016.

BOGOs will be offered to all active duty military, reserves, national guard, military spouses, retired military with a valid U.S. military ID and veterans with ID, at all restaurants in the US from 3:00 p.m. to close, local time, on Veteran’s Day. The offer is valid on burritos, bowls, salads and taco orders.

“We have always appreciated the service of our active and retired military, and the support they have provided us over the years,” said Chris Arnold, communications director at Chipotle. “This is a small way for us to recognize the contributions these extraordinary individuals make, and give us a chance to serve them.”

This promotion is valid on in-store purchases only and may not be combined with other coupons, promotions or special offers. Limit one free menu item per military ID, subject to availability. Free item requires purchase of an entrée item of equal or greater value and is to be collected by valid ID holder only.

For more information, please visit Chipotle.com/militaryappreciation.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly, with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 26 Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill announces new online game based on animated short film “A Love Story”

DENVER, 2016-Oct-12 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced today (Oct. 11, 2016) a new online game based on the company’s original, animated short film “A Love Story.” The game is available online and allows users to test their memory skills by matching up real Chipotle ingredients while being careful not to select the imposters (added flavor or added color cards). Anyone who plays the game will receive a mobile Buy-One/Get-One (BOGO) free entrée offer (while supplies last) redeemable at any Chipotle in the U.S. orCanada just for playing.

“A Love Story” illustrates how competition among food businesses has caused food to become increasingly processed and filled with added colors and flavors. The film –- which has been viewed more than 61 million times — follows the story of two young entrepreneurs, Ivan and Evie, and the escalating rivalry that leads them to build competing fast food empires with vast menus and heavily processed food.

Since its release in July 2016, the film has been well received. Market researcher Ace Metrix noted that the film was the highest scoring quick-service restaurant ad it ever tested, an accomplishment made more impressive by the film’s three-minute length. Chipotle’s own research on “A Love Story” shows that 71% of consumers the company surveyed said that they would be more likely to agree that Chipotle uses high quality, whole ingredients, and 65% saying it made them more likely to trust the company.

“A commitment to real, unprocessed ingredients remains central to our mission,” said Mark Crumpacker, chief marketing and development officer at Chipotle. “This new game furthers the important themes in ‘A Love Story’ while reinforcing our commitment to sourcing the very best ingredients and preparing them using classic cooking techniques.”

Users may play “A Love Story” Match Game starting October 11. To test your matchmaking skills, visit Chipotle.com/alovestorygame and to view the original “A Love Story” film and inspiration for the game, please visit Chipotle.com/alovestory.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly, with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 26 Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Contact:

Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle

Chipotle Mexican Grill announces the return of its annual Halloween celebration, Boorito on October 31st

DENVER, 2016-Oct-11 — /EPR Retail News/ — Go to any Chipotle in costume from 3 p.m. to close on Halloween and get a burrito, bowl, salad, or order of tacos for only $3. Proceeds will help raised $1 million for the Chipotle Cultivate Foundation.

“Boorito is a tradition that we started in 2000, to simply give a treat to our customers while celebrating Halloween. It’s gotten to the point that for our long-term customers, we don’t even need to mention Boorito anymore, as they’re coming in anyway knowing they’re going to have a great time enjoying the food they love, all while supporting a good cause.” said Mark Crumpacker, chief creative and development officer at Chipotle.

What started as just a fun way to celebrate Halloween has turned into a very effective fundraiser. Over the last four years, through Boorito Chipotle customers have helped raise $4 million for theChipotle Cultivate Foundation simply by coming in dressed in costume. Proceeds from this year’s event, up to $1 million, will benefit the foundation established in 2011 to allow Chipotle to extend its commitment to creating a more sustainable food future.

This is one event that really does put the “fun” in “fundraiser” — where Chipotle customers can have good fun and good food, for a good cause. For more information about this year’s Boorito celebration, and the Chipotle Cultivate Foundation, please visit www.chipotle.com/boorito.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly, with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 20 Chipotle restaurants outside the U.S. and 15 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

###

Chipotle Mexican Grill announces the return of its annual Halloween celebration, Boorito on October 31st
Chipotle Mexican Grill announces the return of its annual Halloween celebration, Boorito on October 31st

 

Source: Chipotle

Chipotle Mexican Grill launches spicy new sausage chorizo in all U.S. restaurants

DENVER, 2016-Oct-04 — /EPR Retail News/ — Starting tomorrow (Oct. 3, 2016), Chipotle Mexican Grill (NYSE: CMG) will serve chorizo in all U.S. restaurants. The spicy new sausage was introduced in five markets in June.

“The reaction to chorizo in the cities that have had it has been overwhelmingly positive, so we’re making it available in all of our restaurants across the country,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “Our chorizo is made with Responsibly Raised chicken and pork, and provides a delicious new option that fits perfectly with the rest of our menu.”

Made with a blend of pork and white-meat chicken, Chipotle’s chorizo is seasoned with paprika, toasted cumin and chipotle peppers, then seared on a hot grill to give it a perfect char. Chorizo is available in burritos, tacos, burrito bowls and salads and can be combined with other signature ingredients.

The nationwide launch of chorizo comes just in time for National Taco Day, which is celebrated each year on October 4. Chipotle is excited to offer customers another delicious way to enjoy tacos on this fun national “holiday”, and throughout the entire year.

For years Chipotle has been providing fresh, Responsibly Raised ingredients grown and raised with respect for farmers, animals and the environment. This includes serving Responsibly Raised meats, ingredients that are not genetically engineered, certain organic produce items and a majority of dairy from cows raised on pasture.

For more information, please visit Chipotle.com/chorizo-info.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly, with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 26 Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

###

Chipotle Mexican Grill launches spicy new sausage chorizo in all U.S. restaurants
Chipotle Mexican Grill launches spicy new sausage chorizo in all U.S. restaurants

 

Source: Chipotle Mexican Grill

Chipotle Mexican Grill spotlights their carefully selected ingredients on new advertising campaign

DENVER, 2016-Oct-03 — /EPR Retail News/ — A new advertising campaign by Chipotle Mexican Grill (NYSE:CMG) spotlights their carefully selected ingredients and reinforces Chipotle’s commitment to sourcing, preparing and serving only the very best ingredients.

“We prepare all of our food using a very short list of ingredients,” said Mark Crumpacker, chief creative and development officer at Chipotle. “This allows us to obsess over each one in order to ensure that our food is absolutely delicious. This campaign takes a playful look at how all that attention has inflated the egos of our ingredients, resulting in a world in which we live to serve them — in every sense of the word.”

The campaign features a series of animated stop-motion short films along with online, outdoor, and radio advertising that tout the tagline, “’Tis their world. We just cook in it.” In addition to print, online, digital and social media distribution, the short films will be shown in movie theaters across the country, and Chipotle is considering airing them as television spots. The campaign was created in partnership with Austin-based GSD&M and award-winning animation studio HouseSpecial.

“‘’Tis their world, we just cook in it’ was born from the reality that at Chipotle, there’s nothing more superior or respected than the ingredients,” said Jay Russell, chief creative officer at GSD&M. “So much so, that ingredients get the royal treatment—literally. Ingredients Reign captures that worshipping and pampering, bringing Chipotle’s obsession for fresh ingredients to life.”

“The tone of this campaign is just the right combination of surreal whimsy and crafted beauty,” said Kirk Kelley, creative director and partner at HouseSpecial. “By creating the spots in stop motion, HouseSpecial’s artists were able to give the regal Ingredients their proper home, set them into a playful – but decidedly noble – backdrop and capture the inherent intrigue and paparazzi-fueled frenzy that Royalty always garners.”

For years Chipotle has been providing fresh, responsibly raised ingredients grown and raised with respect for farmers, animals and the environment. This includes serving Responsibly Raised meats, ingredients that are not genetically engineered, certain organic produce items and a majority of dairy from cows raised on pasture.

For more information and to view the campaign, please visit chipotle.com/ingredientsreign.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 24 Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four Pizzeria Locale restaurants. For more information, visit Chipotle.com.

ABOUT GSD&M

Founded in 1971, GSD&M is a creatively driven, full-service agency headquartered in Austin, Texas, that believes when you pay the price to understand the problem and apply that insight to solve courageously, the reward is ideas that make a difference. With a restless culture and purpose as a guiding force, GSD&M builds brands with a fully integrated creative, media and analytics approach. For more information, visit GSDM.com.

ABOUT HOUSESPECIAL

“Animation isn’t just a storytelling medium – it’s our life force and our passion.”

HouseSpecial, formerly LAIKA/house, can make anything move. We are animation experts. Our Portland creative team is globally known for our ability to develop characters in narrative environments for iconic brands like M&M’S, Supercell’s Boom Beach, Planters, Apple,ESPN, Target and Honey Nut Cheerios. We have collaborated with advertising agencies GSD&M, Barton F. Graf, Goodby, Silverstein & Partners, Wieden+Kennedy, TBWA\CHIAT\DAY, Leo Burnett and BBDO among others on hundreds of spots – many of which earned big awards and are part of advertising lore.

The studio, under the leadership of President EP Lourri Hammack, Chief Creative Officer and Creative Director Kirk Kelley and Chief Operating Officer Alvaro Cubillas, specializes in short- to mid-form animated content in 2D, CG and stop-motion mediums. Website: housespecial.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

###

Chipotle Mexican Grill spotlights their carefully selected ingredients on new advertising campaign
Chipotle Mexican Grill spotlights their carefully selected ingredients on new advertising campaign

 

Source: Chipotle Mexican Grill

Chipotle Mexican Grill announces the appointment of Jim Slater as managing director in Europe

DENVER, 2016-Sep-20 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) has announced the appointment of Jim Slater as the company’s managing director in Europe. Based in the U.K., Slater has made a career of building successful European brands, including Costa Coffee, Bombay Sapphire Gin, and Sunderland Association Football Club. As managing director at Chipotle, Slater will oversee the strategy, development and growth of Chipotle’s European business.

“Jim not only believes in our commitment to change the way people think about and eat fast food, but he also celebrates our vision of building teams of top performers empowered to achieve high standards,” said Steve Ells, Chipotle founder, chairman, and co-CEO. “We have great confidence in his abilities and expertise, and believe his leadership will help us enhance and grow our business in Europe.”

Slater most recently served as the managing director of Costa Coffee in the U.K. and Ireland, overseeing 2,200 stores and more than a billion dollars in sales. At Costa, he was instrumental in the efforts that resulted in Costa becoming bigger in the U.K. than Starbucks, Nero, Pret a Manger and Eat combined. He and his team won Marketing Society’s “Brand of the Year” award in 2011, and became The Times’ “Brand of the Decade” in 2014. Slater laid a classic blue-chip career foundation with Mars, Kraft and Diageo before joining the soccer team he supported since childhood, Sunderland AFC, as commercial and marketing director in 1998.

“Chipotle’s commitment to better food from ingredients raised and grown with respect for animals, farmers and the environment is consistent with how many Europeans eat and the brand is one that really resonates with customers here,” said Slater. “Looking at the success of Chipotle in the U.S., I know the company has tremendous opportunity in Europe and I look forward to continuing to develop the Chipotle brand in these markets.”

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 24 Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Contact:

Chris Arnold
303.222.5912
carnold@chipotle.com

SOURCE: Chipotle

Attention students: Chipotle Mexican Grill announces free drink promotion with food purchase during September

DENVER, 2016-Sep-20 — /EPR Retail News/ — Today (Sept. 19, 2016), Chipotle Mexican Grill, Inc. (NYSE: CMG) announced a promotion to help make heading back to school a little easier. During the entire month of September, high school and college students with a valid ID can enjoy free fountain soft drinks or iced tea with any in-store entrée purchase.

“It can be tough when the end of the summer collides with the reality of heading back to school,” said Chris Arnold, communications director at Chipotle. “We’re filling – and refilling – students’ cups at all Chipotle locations to celebrate the beginning of the new academic year.”

Transactions that include the free student drink will still count toward Chiptopia, Chipotle’s loyalty program that rewards customers who make multiple paid visits to Chipotle each month with free food when transactions total at least six dollars.

The student drink promotion is open to high school (including home schooled students), undergraduate or graduate college students who present a valid ID. This promotion includes fountain soft drinks and iced tea and excludes any bottled drinks (Izze, Nantucket). Free drinks are limited to one per person, per visit, and are only valid with in-store orders.

For more information, please visit Chipotle.com/septemberfreedrink.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 24 Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Contact:

Chris Arnold
303.222.5912
carnold@chipotle.com

SOURCE: Chipotle

Chipotle Mexican Grill seeks to hire 5,000 new employees on its National Career Day on September 28, 2016

DENVER, 2016-Sep-15 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) today (Sep. 14, 2016) announced its second-annual National Career Day, taking place on Wednesday, September 28, 2016 during which it seeks to hire 5,000 new employees, topping its 2015 goal of 4,000.

Managers of each U.S. restaurant location will hold open interviews for up to 100 applicants from 8-11 a.m. and 3-5 p.m. on September 28. Interested candidates are invited to register for an interview at the Chipotle location of their choice by visiting www.nationalcareerday.com.

Chipotle currently employs more than 60,000 people, and people who are hired into entry-level crew positions have the potential to quickly be promoted into management positions. Over the last year, the company has promoted more than 11,000 people from hourly crew into management roles. Through National Career Day, interested applicants will have the opportunity to interview onsite with a manager and jumpstart their career with one of the nation’s fastest growing restaurant companies.

“We are constantly looking for great people to join our team. Regardless of your background or experience, you can succeed at Chipotle if you are willing to work hard to create an excellent guest experience, and have a passion for making the people around you better,” said Monty Moran, co-chief executive officer at Chipotle. “With the success of last year’s National Career Day, we hope to hire 5,000 new people during National Career Day to join our team and start their career at Chipotle. Working here isn’t just a job, but a career where employees learn how to make others better, run a successful business, master culinary skills, and most importantly, become true leaders, of teams of top performers.”

With a company culture that values character over experience (no experience is required to apply or be hired), Chipotle bases its hiring on a specific set of 13 Characteristics that indicate an applicant’s potential for success within the company. These traits include being conscientious, respectful, hospitable, high energy, infectiously enthusiastic, happy, presentable, smart, polite, motivated, ambitious, curious and honest.

Unlike most companies in the traditional fast food and fast casual industries, Chipotle offers all employees significant career advancement opportunities, as well as compensation and benefits above industry standard. By developing career skills internally, more than 90 percent of the company’s restaurant managers are promoted from within. The highest performing managers have the additional opportunity to be promoted to Restaurateur, which offers benefits such as a company car and six-figure earning potential. Many people have been promoted from crew or general manager positions to executive roles, or even officer roles, within the company.

Chipotle also offers a highly competitive benefits package to all employees, including paid sick leave and vacation time; tuition assistance; heavily discounted undergraduate and graduate classes and college programs through its partnership with Guild Education; health, dental and vision insurance; a 401(k) matching program; employee stock purchase program; and the opportunity for twice-annual merit increases and an annual bonus. A full look at the career path and benefits can be found on Chipotle’s Career site: http://careers.chipotle.com/career-path.

For Chipotle’s first National Career Day, nearly 65,000 people registered for interviews and Chipotle extended job offers to more than 4,000 people throughout the week of National Career Day.

For more information and to register for an interview, please visit www.NationalCareerDay.com.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 24 Chipotle restaurants outside the US and 14 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates four Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Contact:
Chris Arnold
303.222.5912
carnold@chipotle.com

Source: Chipotle Mexican Grill, Inc.

Chipotle Mexican Grill and Guild Education partnership to give employees opportunity to earn college credits or complete a degree

Chipotle Mexican Grill and Guild Education partnership to give employees opportunity to earn college credits or complete a degree
Chipotle Mexican Grill and Guild Education partnership to give employees opportunity to earn college credits or complete a degree

 

DENVER, 2016-Aug-13 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced a new partnership with Guild Education to give Chipotle employees an opportunity to earn college credits and pursue undergraduate and graduate degrees. Between Chipotle’s existing tuition reimbursement program (which offers up to $5,250 per year) and an additional $5,815 in available federal grants for those who qualify, Chipotle employees can pay as little as $250 per year to go to college.

Through the program with Guild Education, Chipotle employees can pursue undergraduate or graduate degrees, take college courses or attend graduate school at little to no cost, earn a GED, or study English as a second language. Employees have access of up to $5,250 annually in tuition reimbursement from Chipotle, and an additional$5,815 in federal grants for qualified applicants in undergraduate programs. Through these programs and the discounted tuition offered to Chipotle employees by Guild Education, many participants can complete their degree for as little as $250 per year.

“Attracting and retaining teams of top performers is one of the key drivers of our business, and we are always looking for ways to enhance the benefits we offer to help us do that,” said Monty Moran, co-CEO at Chipotle. “We’ve seen a lot of success and participation with our existing tuition reimbursement program, and through this new partnership with Guild Education, we can offer our employees even more assistance and opportunities to pursue their education.”

Guild Education offers a variety of online classes, programs and more than 30 degrees from top-ranked universities, including Colorado State University’s Global Campus, Bellevue University and Western Governors University. Chipotle employees can complete courses while also continuing to work at Chipotle.

The programs help Chipotle employees gain credit for their past college coursework and up to 44 transfer credit hours for on-the-job training in crew, kitchen manager, service manager and apprentice manager positions. Participants complete their classes online, allowing them to work at their own pace and with the support of a Guild Education personal college and career adviser who will support them throughout their program.

In addition to its tuition reimbursement program, which was expanded to include hourly employees in 2015, Chipotle offers other competitive benefits including paid sick leave and vacation for all employees, including hourly workers; health, dental and vision insurance; a 401(k) matching program; employee stock purchase program; and the opportunity for twice-annual merit increases and an annual bonus.

Chipotle employs more than 60,000 people and is constantly looking for top performers to join its team. Interested applicants can visit careers.chipotle.com for more career information.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly, with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 20 Chipotle restaurants outside the U.S. and 15 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

ABOUT GUILD EDUCATION
Guild Education works with organizations to offer Education as a Strategic Benefit to their employees, with an end-to-end solution to reshape tuition reimbursement policies to aligning business goals with affordable education programs that employees love. Education as a Strategic Benefit is designed to support the goals and aspirations of employees for higher education advancement and degree completion, while improving organizations’ corporate recruitment and retention efforts. Guild works with non-profit universities and learning providers to offer a consortium of classes, programs and college degrees, including Bellevue University, Western Governors University and Colorado State University’s Global Campus. To learn more, visit www.GuildEducation.com.

Contact:
Chris Arnold
303-222-5912
carnold@chipotle.com

Source: Chipotle

###

“A Love Story”: Chipotle Mexican Grill releases animated short film

Animated tale tells story of the evolution of two fictional fast food restaurants

DENVER, 2016-Jul-07 — /EPR Retail News/ —Chipotle Mexican Grill (NYSE: CMG) today released “A Love Story,” an original, animated short film that follows the story of two young entrepreneurs, Ivan and Evie, and the escalating rivalry that leads them to build competing fast food empires.

“We are changing the way people think about and eat fast food,” said Mark Shambura, director of brand marketing at Chipotle. “That starts with using excellent ingredients, and preparing those ingredients using classic cooking techniques. ‘A Love Story’ illustrates how competition propelled these two once-simple concepts to become something neither of their founders envisioned — reliant on limited time offers, vast menus and heavily processed food.”

“A Love Story” continues Chipotle’s tradition of animated short films and innovative content that illustrates how competition among food businesses can cause them to become something that was not initially intended. The film was made by Chipotle in conjunction with Passion Pictures, a renowned animation production company that has won multiple Academy Awards, BAFTA Awards, Emmy Awards, and advertising awards for its feature films, television programming and commercial content, and CAA Marketing, and was directed by award-winning director, Saschka Unseld. The film is set to a remake of the Backstreet Boys’ 1999 hit song “I Want it That Way” recorded as a duet by GRAMMY Award® winner, Alabama Shakes’ lead singer Brittany Howard and GRAMMY Award® nominated My Morning Jacket frontman Jim James, and produced by GRAMMY Award® nominated producer Blake Mills. The song will be available for streaming on Spotify, Pandora, and SoundCloud.

Chipotle’s first original short film, “Back to the Start,” was released in 2011, and followed a farmer’s evolution from small, sustainable farming to large, industrial farming before going “back to the start” and returning to farming the way he did it in the beginning. The film was set to a Willie Nelson remake of Coldplay’s song “The Scientist.” In 2013, Chipotle released “The Scarecrow,” which highlighted issues associated with heavily processed food. “The Scarecrow” was set to a remake of the song “Pure Imagination” from the 1971 film classic “Willy Wonka and the Chocolate Factory,” performed by GRAMMY Award®–winning artist Fiona Apple. In 2014, Chipotle launched “Farmed and Dangerous,” a four-episode scripted satire series that explored how perceptions are created in the industrial food sector. Collectively, its entertainment oriented content programs have won numerous awards, including the Film Lions Grand Prix and the Branded Content and Entertainment Lion at the Cannes Lions Festival.

“Chipotle is very different than traditional fast food restaurants, and our marketing reflects those differences,” said Shambura. “By telling elements of Chipotle’s story through films that are primarily meant to entertain viewers, we have been able to prompt a number of important conversations about food and issues in food. While we hope consumers find ‘A Love Story’ as entertaining as we do, we also hope it encourages them to think about how food is made.”

“A Love Story” can be viewed online at Chipotle.com/alovestory.

ABOUT CHIPOTLE

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly, with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 20 Chipotle restaurants outside the U.S. and 15 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants.
For more information, visit Chipotle.com.

Contact:

Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com

Source: Chipotle Mexican Grill

Chipotle Mexican Grill launches Local Grower Support Initiative to help local farmers meet new food safety standards

Chipotle provides education, training and financial assistance to help small and medium-sized growers meet new food safety standards

DENVER, CO, 2016-Feb-09 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced today at its national employee meeting the formation of the Chipotle Local Grower Support Initiative, a new program to help smaller, local suppliers meet its heightened food safety standards. Supporting local farmers has been an important part of the company’s commitment to Food With Integrity, and Chipotle plans to commit up to $10 million to help local farms meet its food safety standards and to make more local ingredients available across the country.

“We have supported local farms around the country for a number of years because we believe it is the right thing to do,” said Steve Ells, Chipotle founder, co-CEO, and chairman. “We recognize that it may make it difficult for some local farms to comply with our heightened standards, but we are looking to help local farmers comply with our standards and to continue our support for local farms and rural communities around the country.”

The initiative will provide the support and education necessary to meet the company’s high standards and help offset the costs of enhanced testing and food safety practices for some smaller farmers. Additionally, financial assistance will be provided in the form of grants or premiums to help cover the higher costs of enhanced food safety practices. The company will also look to develop new partnerships and seek out farmers using greenhouses and other technologies around the country that meet Chipotle’s food safety standards.

For more information about the Chipotle Local Grower Initiative and the company’s commitment to food safety, visit Chipotle.com/localgrowersupport.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 2,000 restaurants, including 18 Chipotle restaurants outside the U.S. and 13 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Source: Chipotle

Chipotle
Chris Arnold, 303-222-5912
carnold@chipotle.com

Chipotle Mexican Grill, Inc. will present at ICR Conference 2016

DENVER, 2016-01-13 — /EPR Retail News/ — Chipotle Mexican Grill, Inc. (NYSE: CMG) today announced that the Company will present at an upcoming investor conference.

On Wednesday, January 13, 2016, the Company is scheduled to present at ICR Conference 2016 at 1:30 pm Eastern Time. The presentation will be webcast live from the Company’s Web Site at chipotle.com under the investor relations section. Archived webcasts will be available after the conclusion of the presentation.

About Chipotle
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,900 restaurants, including 22 Chipotle restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Source: Chipotle

Chipotle
Mark Alexee
Investor Relations
303-605-1042

Chipotle Mexican Grill, Inc. to host Q4 and full year 2015 financial results conference call on February 2, 2016

DENVER, 2016-1-6 — /EPR Retail News/ — Chipotle Mexican Grill, Inc. (NYSE: CMG) today announced that it will host a conference call to discuss fourth quarter and full year 2015 financial results on Tuesday, February 2, 2016 at 5:00 PM Eastern time. A press release with fourth quarter and full year 2015 financial results will be issued at approximately 4:30 PM Eastern time that same day.

The conference call can be accessed live over the phone by dialing 1-888-523-1232 or for international callers by dialing 1-719-325-4877. A replay will be available approximately two hours after the call and can be accessed by dialing 1-877-870-5176 or 1-858-384-5517 for international callers; the password to access the replay is 214044. The replay will be available until February 9, 2016. The call will also be webcast live from the Company’s website on the investor relations page at ir.chipotle.com. An archived webcast will be available approximately one hour after the end of the call.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that—where possible—are sustainably grown and raised responsibly with respect for the animals, the land, and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,900 restaurants, including 22 Chipotle restaurants outside the US, 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com

Source: Chipotle Mexican Grill, Inc.

Chipotle Mexican Grill, Inc.
Mark Alexee, 303-605-1042
malexee@chipotle.com

Chipotle Mexican Grill, Inc. to present at the 2nd Annual Bernstein Consumer Summit in New York City

DENVER, 2015-12-2 — /EPR Retail News/ — Chipotle Mexican Grill, Inc. (NYSE: CMG) today announced that the Company will present at an upcoming investor conference.

On Tuesday, December 8, 2015, the Company will present at the 2nd Annual Bernstein Consumer Summit in New York City. The presentation will begin at 11:40 AM Eastern Time. The presentation will be webcast live from the Company’s Web Site at chipotle.com under the investor relations section. Archived webcasts will be available after the conclusion of the presentations.

About Chipotle
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,900 restaurants, including 22 Chipotle restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Source: Chipotle Mexican Grill, Inc.

Chipotle Mexican Grill, Inc.
Mark Alexee, 303-605-1042
Investor Relations

SOURCE: Chipotle Mexican Grill, Inc.

Chipotle Mexican Grill: Investigation continues into E. coli incident in 11 Chipotle restaurants in Washington and Oregon

DENVER, 2015-11-23 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) continues to work closely with state and federal health officials, as the investigation continues into an E. coli incident initially linked to 11 Chipotle restaurants in Washington and Oregon.

The Centers for Disease Control and Prevention (CDC) reduced the number of cases connected to Chipotle from 50 to 37 cases onNovember 18 (with 24 in Washington and 13 in Oregon). This reduction of nearly 25% was based upon more sensitive testing which revealed the cases were not related to Chipotle. The CDC has informed Chipotle that it identified six additional cases in which initial testing matches the E. coli strain involved in the Washington and Oregon incident. Although one of the individuals has no known link to Chipotle, five individuals did report eating at Chipotle, including two in Turlock, Calif., one in Akron, Ohio, one in Amherst, NY, and one in Burnsville, Minn.

Investigators have suggested that in incidents like this, it is not unusual to see additional cases after the initial incident as the investigation moves forward. The source of the problem appears to have been contained during a period in late October. Forty-two of the 43 cases linked to Chipotle, reported visiting one of the restaurants in question between October 13 and October 30. One person reported having eatenNovember 6.

In response to this incident, Chipotle has taken aggressive steps to make sure its restaurants are as safe as possible. There have been no reported new cases in Washington or Oregon since Chipotle put its remediation plan into effect.

Specifically, the company conducted deep cleaning at the restaurants that have been linked to this incident, replacing ingredients in those restaurants, changing food preparation procedures, providing all necessary supply chain data to investigators, and surveying employees to be sure none have had any symptoms of illness (note: no Chipotle employees in any states have been ill related to this incident). Similar actions are immediately being taken in response to these newly reported cases.

Chipotle is also taking significant steps to be sure all of its food is as safe as possible. Specifically, the company is expanding testing of key ingredients, examining all of its food-safety procedures to find any opportunity for improvement, and is working with two renowned food safety scientists to assess all of its food safety programs, from the farms that provide its food to its restaurants.

“We take this incident very seriously because the safety of our food and wellbeing of our customers is always our highest priority,” saidSteve Ells, chairman and co-CEO of Chipotle. “We are committed to taking any and all necessary actions to make sure our food is as safe as possible, and we are working diligently with the health agencies.”

“We offer our sincerest apologies to those who have been affected,” said Ells. “We will leave no stone unturned to ensure the safety of our food – from enhancing the safety and quality assurance program for all of our fresh produce suppliers, to examining all of our food safety procedures from farm to restaurant, and expanding testing programs for produce, meat and dairy items before they are sent to our restaurants.”

According to the CDC, there are about 48 million cases of food-related illness in the U.S. annually, including 265,000 cases of E. coli.

Additional information about this incident is available online at Chipotle.com/update.

About Chipotle

Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that—where possible—are sustainably grown and raised responsibly with respect for the animals, the land, and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,900 restaurants, including 17 Chipotle restaurants outside the US, 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Source: Chipotle

Chipotle
Chris Arnold, 303-222-5912
chris.arnold@chipotle.com

SOURCE: Chipotle Mexican Grill, Inc.

Chipotle Mexican Grill announces the appointment of Curt Garner as CIO

Starbucks’ Curt Garner to Join Chipotle Management Team as the Company’s First CIO

DENVER, 2015-10-13 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced that it has hired Curt Garner as chief information officer. Garner, who held the same position at Starbucks Coffee Corporation, will join Chipotle effective November 23, 2015, and become the company’s first CIO.

“We are changing the way people think about and eat fast food,” said Steve Ells, founder, chairman and co-CEO of Chipotle. “Inherent in that vision is our quest to provide the very best restaurant experience we can. As we look for ways to create efficiencies in our restaurants and improve the customer experience through the strategic use of technology, Curt’s experience and expertise make him an ideal and welcome addition to our management team.”

Prior to joining Chipotle, Garner served as CIO at Starbucks, where he held a variety of positions in the company’s information technology group throughout his 18 years with the company. During his tenure at Starbucks, Garner’s work on technology infrastructure began when the company had fewer than 2,000 stores, and continued through its development of the infrastructure to support a global business that is recognized as a leader in digital platform technology.

Prior to joining Starbucks, Garner held a technology leadership position at Wendy’s International, Inc. He is a 1991 graduate of Ohio State University, with a Bachelor’s Degree in Economics.

“Chipotle is a tremendous company with and important mission and remarkably loyal customers,” said Garner. “I am thrilled to join such a dynamic organization at a time when investments in technology infrastructure can help the company create a technology platform that is on par with the leadership they have already established in terms of their food culture, people culture, and unit economic model.”

In his new role at Chipotle, Garner will report to Jack Hartung, chief financial officer at Chipotle.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,850 restaurants, including 22 Chipotle restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Source: Chipotle

Chipotle
Chris Arnold, 303-222-5912
carnold@chipotle.com

Chipotle Mexican Grill announces the return of its popular Halloween fundraiser, Boorito

Customers are invited to add something “unnecessary” to their costumes to score a $3 burrito and to help raise $1 million for the Chipotle Cultivate Foundation

DENVER, 2015-10-6 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) announced today the return of its longstanding and popular Halloween fundraiser, Boorito. On Saturday, October 31 between 5pm and closing, Chipotle will offer $3 burritos, bowls, salads, and tacos to customers dressed in a costume with an, “unnecessary” addition. Proceeds from the fundraiser, up to $1 million, will benefit theChipotle Cultivate Foundation.

Boorito has become one of the company’s most iconic promotions and this year, to showcase the simplicity of their ingredients, Chipotle is asking Boorito participants to add an unnecessary addition to their costumes in order to redeem the $3 Boorito offer. This twist on the costume guidelines supports the company’s larger vision of serving only the highest quality ingredients versus the complex array of unnecessary additives and preservatives that are typically found in fast food.

Unlike a typical fast food restaurant menu that includes hundreds, if not thousands of additives, including chemicals, processing aids, artificial colors and artificial flavors, Chipotle serves a simple menu of food made with only 68 ingredients that are raised or grown with respect for farmers, the environment, animals and consumers. These high quality ingredients are then prepared using classic cooking techniques.

“We’ve always focused on sourcing the highest quality ingredients, and we are challenging our customers to learn about the unnecessary ingredients used in typical fast food by adding something ‘unnecessary’ to their costume,” said Mark Crumpacker, chief creative and development officer. “In exchange for adding an unnecessary item to their costume, we’ll donate $1 from their purchase to the Chipotle Cultivate Foundation to help in its efforts to create a better food future.”

In support of this year’s Boorito fundraiser, Chipotle has produced a companion short film in conjunction with New York-based studio, Piro, entitled “Endless Line.” The humorous film features a customer entering a fictitious fast food restaurant where she discovers what Chipotle would be like if it served traditional fast food rather than cooking by hand. It follows her as she orders from an endless line of workers, each adding a different artificial additive to her meal. Rather than accept her artificially flavored, colored, and processed meal, she questions where the “real” ingredient are. The short video concludes with the line: “Unnecessary additives are creepy.”

Proceeds from Boorito, up to $1 million, will benefit the Chipotle Cultivate Foundation. To date, Chipotle customers have raised more than$4 million through the Boorito fundraising program to support the foundation’s work. The Chipotle Cultivate Foundation provides resources and promotes good stewardship for farmers; promotes better livestock husbandry; encourages regenerative agriculture practices; and fosters food literacy, cooking education, and nutritious eating.

For more information about this year’s Boorito fundraiser, please visit www.chipotle.com/boorito.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,850 restaurants, including 17 Chipotle restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

ABOUT THE CHIPOTLE CULTIVATE FOUNDATION
Chipotle Mexican Grill established the Chipotle Cultivate Foundation in 2011 to extend its commitment to creating a more sustainable future. The foundation is committed to providing resources and promoting good stewardship for farmers; promoting better livestock husbandry; encouraging regenerative agriculture practices; and fostering better food literacy, cooking education, and nutritious eating. Since its inception, the foundation has contributed more than $3 million to likeminded organizations committed to cultivating a better world through food. Visit CultivateFoundation.org for more information.

Source: Chipotle Mexican Grill

Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com

 

###

Chipotle says unnecessary additives are creepy for this year's Boorito fundraiser. (Photo: Business Wire)

Chipotle says unnecessary additives are creepy for this year’s Boorito fundraiser. (Photo: Business Wire)

Chipotle Mexican Grill restored most of its pork supply and again serves Carnitas in 90 percent of its restaurants

New Supplier Enables Chipotle to Return Popular Menu Item to Restaurants around the Country

DENVER, 2015-9-29 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) today announced that it has restored most of its pork supply and is again serving Carnitas in 90 percent of its restaurants. The company expects to have Carnitas back in all of its restaurants by the end of November.

Chipotle stopped serving Carnitas at more than a third of its restaurants earlier this year after it suspended one of its primary pork suppliers when routine auditing found inconsistencies between the supplier’s operations and Chipotle’s pork protocol. Chipotle’s high standards require that pigs are raised with access to the outdoors or deeply bedded barns, without the use of antibiotics, and with no gestation crates. These practices are in stark contrast with how pigs are conventionally raised, so Chipotle opted to pull Carnitas from hundreds of restaurants rather than compromise its commitment to animal welfare.

“The decision to stop selling Carnitas in many of our restaurants was an easy one,” said Steve Ells, founder, chairman and co-CEO at Chipotle. “We simply will not compromise our high standards for animal welfare. Since making this decision, we have heard from thousands of our customers who have expressed support for our decision, and commended us for standing on principle. Now, we are excited to have Carnitas back in nearly all of our restaurants, and want to thank our customers for their patience while we worked to address this issue.”

Carnitas is now available at all Chipotle locations in the U.S. with the exception of restaurants in the Cleveland and Atlanta areas, and inNorth Carolina and South Carolina. Chipotle has been able to replenish its pork supply working with existing suppliers and by adding a new partner, United Kingdom-based Karro Food. Karro produces delicious pork from pigs raised to Chipotle’s high standards for animal welfare.

While Chipotle continues to prefer domestic sources for all of its meat, conventionally raised pork in the U.S. does not meet the company’s high standards for animal welfare. Pigs raised conventionally are raised indoors, in densely crowded conditions with little or no bedding. Most live on slatted metal floors that allow their waste to collect beneath them in liquefied pools. Mother pigs are often kept for months at a time in metal crates so small that they cannot turn around, and copious quantities of antibiotics are used to keep the animals from getting sick in these conditions. When faced with the choice between serving conventional pork in some of its restaurants or nothing at all, Chipotle chose not to serve Carnitas in hundreds of its restaurants rather than compromising its standards.

For more information, please visit chipotle.com/carnitas.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,850 restaurants, including its restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Source: Chipotle Mexican Grill

Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com

SOURCE: Chipotle Mexican Grill, Inc.

Chipotle Mexican Grill announced the latest installment of its popular “Cultivating Thought” author series

Participants invited to summarize the essays on Chipotle’s packaging for a chance to win one of 500 Amazon Kindle Paperwhite e-readers

DENVER, 2015-9-16 — /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) today announced the latest installment of its popular “Cultivating Thought” author series, and with it a new online sweepstakes called the Super Short Book Report. The sweepstakes, presented with Amazon Kindle, invites participants to submit a 103-character book report, based on one of the new “Cultivating Thought” stories, for the chance to win prizes including one of 500 Amazon Kindle Paperwhite e-readers.

The Super Short Book Report challenges customers to not only read the newly published short stories on Chipotle’s cups and bags, but to summarize one story of their choosing. Starting today, participants can submit their “book report” for a chance to be one of 50 daily winners, randomly selected to receive an Amazon Kindle Paperwhite. The winners will be contacted on the day immediately following their date of entry. The sweepstakes will run until September 23, and participants will be limited to one entry per day. Entries can be submitted by visiting www.CultivatingThought.com/SuperShort.

“Our mission has always been to change how people think about and eat fast food, and in addition to highlighting our fresh ingredients, we seek to encourage curiosity in our customers about the world around them,” said Mark Crumpacker, chief creative and development officer. “Cultivating Thought has succeeded as an extension of that idea, by not only inspiring new ways of thinking, but by also extending the customer experience in our restaurants.”

Now in its third installment, “Cultivating Thought” was first launched in May 2014 in partnership with New York Times best-selling author and series curator Jonathan Safran Foer. The series offers Chipotle’s nearly one million daily customers an unexpected source of entertainment while exposing them to the thought provoking writing of world-renowned, bestselling authors. The Super Short Book Report is Amazon Kindle’s first-ever partnership of its kind with a national restaurant company.

“Our mission at Amazon is to make reading more accessible to consumers, whether that means reading a few pages on your Kindle during your evening commute or taking a quick break to read during your lunch hour,” said Neil Lindsay, vice president Kindle marketing. “We love finding new ways for readers to lose themselves in a story, which is why we’re excited to partner with Chipotle on this innovative campaign, designed to help encourage reading.”

The newest slate of contributors includes 11 notable authors who have been widely recognized in popular culture not only for their bestselling novels, but also for how their works have transcended the page into screenplays for film and/or television. Among the new list of authors is a Pulitzer Prize winner, a Newbery Medal winner, two National Book Award winners, and five authors who have had their writing adapted into widely recognized and award-nominated films and television shows. In addition to the sweepstakes offering, the full list of “Cultivating Thought” authors, and their written works, will be available on the Amazon Kindle homepage by visiting amazon.com/cultivatingthought.

The full list of new “Cultivating Thought” contributors includes:

  • M.T. Anderson (Feed, Thirsty)
  • Anthony Doerr (All the Light We Cannot See)
  • Stephen J. Dubner (Freakonomics, SuperFreakonomics)
  • Laura Esquivel (Like Water for Chocolate)
  • Jonathan Franzen (The Corrections, Freedom, Purity)
  • Laura Hillenbrand (Unbroken: A World War II Story of Survival, Resilience, and Redemption, Seabiscuit: An American Legend)
  • Sue Monk Kidd (The Secret Life of Bees)
  • Lois Lowry (Number the Stars, The Giver)
  • Tom Perrotta (Election, Little Children, The Leftovers)
  • Mary Roach (Packing for Mars, Stiff: The Curious Lives of Human Cadavers)
  • Colson Whitehead (The Intuitionist, John Henry Days)

As a series, “Cultivating Thought” has acted as an extension of Chipotle’s progressive approach to food and culture by offering meaningful, thought-provoking, and accessible content. With the series, Chipotle challenges the conventions of the fast food industry by using its packaging as an opportunity to engage customers with original stories. The first two installments of “Cultivating Thought” have included original works from acclaimed authors such as Toni Morrison, Malcolm Gladwell, Amy Tan, Augusten Burroughs, and Neil Gaiman.

The new “Cultivating Thought” packaging is available in Chipotle restaurants now, and customers can also view these stories by visiting chipotle.com/cultivatingthought.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,850 restaurants, including 17 Chipotle restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Source: Chipotle Mexican Grill

Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com

Chipotle Mexican Grill makes it easier for students to find the food they love through partnership with Tapingo

New partnership enhances Chipotle’s delivery options; provides delivery access to students at 40 college campuses

DENVER, 2015-9-1 — /EPR Retail News/ — As college students make their way back to school for another year, Chipotle Mexican Grill(NYSE: CMG) is making it easier for students to find the food they love, allowing more time for study and less to search for burritos. Through a new partnership with Tapingo, a leading mobile commerce app that saves college students time by providing food pickup and delivery, Chipotle will be available for delivery through Tapingo at 40 college campuses nationwide this fall, and at more than 100 campuses by spring 2016.

The partnership with Tapingo expands Chipotle’s existing delivery program. The company also has nationwide delivery partnerships with Postmates, a delivery service that operates in several key Chipotle markets, and with OrderUp, which provides delivery service in several smaller Chipotle markets.

“Chipotle has been popular with students going back to our very first restaurant near the University of Denver, and we are always looking for ways to better engage with them,” said Mark Crumpacker, chief creative and development officer at Chipotle. “Tapingo, which has been well received by students where its services are available, knows how to connect with these younger customers. That shared acceptance among younger customers made them a great choice for us to expand delivery aimed specifically at students.”

Tapingo has a rapidly growing user base, the large majority of whom are Millennials and Gen Zs. Chipotle resonates well with a similar audience. A recent survey by investment firm William Blair called Chipotle the “most favored restaurant” by younger consumers. Morgan Stanley notes that Millennials are more likely to dine out on a weekly basis than older consumers and states that “taste, value, and quality” drive their restaurant decision-making. “On those metrics, Chipotle wins,” the firm says.

“Tapingo has become the buy button for students and we are excited to expand into surrounding areas,” said Daniel Almog, chief executive officer at Tapingo. “Our network of students is hungry for Chipotle, and we’re excited to deliver it quickly and at a very reasonable delivery cost.”

Since its founding in 2012, Tapingo has leveraged mobile technology to create a more convenient and enjoyable experience for students to purchase a variety of products or services. With the average student transacting daily, using Tapingo has become habitual for college students. Users can order with a tap and then have their order delivered in a timely and efficient manner. Using the Club Tapingo feature, the average user pays $2.99, with no additional service fee. Tapingo also provides timely delivery, with an average of only 25 minutes between order placement and receipt.

Chipotle delivery is currently available through Tapingo at the following campuses:

  • Arizona State University
  • California State University Chico
  • Louisiana State University
  • University of Arizona
  • University of Southern California
  • Northern Arizona University

Delivery will expand to include the following campuses later this fall.

  • California State University – Fullerton
  • California State University Northridge
  • Carnegie Melon University
  • Case Western Reserve University
  • Cleveland State University
  • College of the Holy Cross
  • Columbia University
  • Eastern Michigan University
  • Emory University
  • Georgia Institute of Technology
  • Georgia State University
  • Johns Hopkins University
  • Loyola Marymount University
  • Loyola University Maryland
  • Michigan State University
  • New York University
  • North Carolina State University
  • Ohio State University
  • Pennsylvania State University
  • Rutgers University
  • San Jose State University
  • Santa Clara University
  • Towson University
  • Trinity College
  • University of Arkansas
  • University of California Los Angeles
  • University of Georgia
  • University of Louisville
  • University of Maryland
  • University of Miami
  • University of Michigan
  • University of Oklahoma
  • University of Oregon Eugene
  • University of Pittsburgh
  • University of the Pacific
  • University of Utah

Plans for additional rollouts or availability can be found on Tapingo.com/Chipotle.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,850 restaurants, including 17 Chipotle restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

ABOUT TAPINGO
Since its founding in 2012, Tapingo has leveraged mobile technology to solve a key problem for students: lack of time. Whether confronted with long lines while racing between classes, needing a midnight boost during late-night study sessions, or faced with a lack of options when living off campus, students are increasingly in need of a new solution to meet their needs. With just a few taps, users can browse menus, order and pay, then schedule pickup or have their order delivered. Tapingo provides a streamlined buying process that benefits both the students and the campuses, while driving habitual purchase and eliminating operational inefficiencies. Today, Tapingo processes tens of thousands of transactions per day, and the average user utilizes the service more than five times per week. Serving 46 markets fromAlaska to Miami, Tapingo is the ideal commerce solution for the on-the-go on-demand generation. Stop waiting at www.Tapingo.com.

Source: Chipotle Mexican Grill

Chipotle Mexican Grill
Chris Arnold, 303-222-5912
carnold@chipotle.com
or
Tapingo
Leanne Reis, 650-307-3575
leanne@tapingo.com

Chipotle Mexican Grill to hire 4,000 new employees on its first-ever National Career Day on September 9

Job interviews will take place at all U.S. restaurants; applicants are invited to register online for an interview

DENVER, CO, 2015-8-24— /EPR Retail News/ — Chipotle Mexican Grill (NYSE: CMG) today announced its first-ever National Career Day, taking place on Wednesday, September 9, with the goal of hiring 4,000 new employees. Management teams at each U.S. restaurant location will hold open interviews for up to 60 applicants between 8-11 a.m. Interested candidates are invited to register for an interview at the Chipotle location of their choice by visiting NationalCareerDay.com.

Chipotle currently employs more than 60,000 people, and entry-level crew positions can put employees on the path to developing rewarding careers. Over the last year, the company has promoted more than 10,000 people into management roles who started as hourly crew. Through National Career Day, interested applicants will have the opportunity to interview onsite with a manager and jumpstart their career with one of the nation’s fastest growing restaurant companies.

“We believe that our success is the direct result of our incredibly strong people culture, which is rooted in having teams of all top performers, and developing them to be the leaders we will need to accommodate our growth,” said Monty Moran, co-chief executive officer at Chipotle. “We are constantly looking for great people to join our team. Regardless of your background or experience, you can succeed at Chipotle if you have a passion for making the people around you better. Working here isn’t just a job, but a career where employees learn how to make others better, run a successful business, master culinary skills, and most importantly, lead teams of top performers. For people who embrace that culture, the opportunities are tremendous, and we hope job-seekers looking to further their career and join a dynamic team will come join us on National Career Day.”

With a company culture that values attitude over experience (no experience is required to apply or be hired), Chipotle bases its hiring on a specific set of 13 Characteristics that indicate an applicant’s potential for success within the company. These traits include being conscientious, respectful, hospitable, high energy, infectiously enthusiastic, happy, presentable, smart, polite, motivated, ambitious, curious and honest.

Unlike most companies in the traditional fast food and fast casual industries, Chipotle offers all employees significant career advancement opportunities, as well as compensation and benefits above industry standard. By developing career skills internally, more than 95 percent of the company’s restaurant managers are promoted from within. The highest performing managers have the additional opportunity to be promoted to Restaurateur, which offers benefits such as a company car and a six-figure salary. Chipotle also offers a highly competitive benefits package to all employees, including paid sick leave and vacation time for full and part time employees, along with tuition reimbursement and merit-based increases. A full look at the career path can be found on Chipotle’s Career site:http://careers.chipotle.com/career-path.

What’s more, employees at Chipotle feel a tremendous sense of pride and satisfaction in their work. A recent employee survey indicated that Chipotle employees feel supported by the company and express satisfaction and pride in their roles. According to the survey, employees consider company culture, food and other benefits, like paid time off and tuition reimbursement, to be among the biggest pros of their jobs. Furthermore, a resounding 90% said they were proud to work at the company, while a near-unanimous 97% said they believe they work in and enjoy an empowered culture where top performers are rewarded and provided with advancement opportunities.

For more information and to register for an interview, please visit www.NationalCareerDay.com.

ABOUT CHIPOTLE
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast-food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality, raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that — where possible — are sustainably grown and raised responsibly with respect for the animals, the land and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,850 restaurants, including 17 Chipotle restaurants outside the U.S. and 11 ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates three Pizzeria Locale restaurants. For more information, visit Chipotle.com.

Chris Arnold, 303-222-5912
carnold@chipotle.com

SOURCE: Chipotle