Chipotle offers tasty Mexican-style food for those customers who disdain McDonald’s, yet at a price that is low enough to capture many price-sensitive customers. Furthermore, by promoting a minimalist, tradition-bucking, efficient yet friendly image, it has successfully captured the loyalty of young, busy people such as college students looking for a cheap bite. However, Chipotle is more than simply the image of a mouth-watering burrito and with a three-word tagline. For over a decade, it has focused on sourcing its products in an environmentally sustainable way, ensuring that its poultry and meat products come from natural and organic sources, providing a fair wage to its employees and suppliers, and even going so far as to testify before Congress as an advocate for the prohibition of antibiotics in meat production. Unfortunately, most of Chipotle’s customers are unaware of its efforts at social impact.
Chipotle has enjoyed much success since its inception in 1993 due mainly to sticking to a simple concept and evaluating market data and store location data in an effective manner. Chipotle is faced with increased competition, rising food costs, and possible expanded international expansion. History of Chipotle Mexican Grill The company that I chose to analyze is Chipotle Mexican Grill, Inc. The restaurant was founded by Steve Ells in 1993 when Ells opened the first Chipotle Restaurant in Denver, Colorado. The restaurant was opened as a means to raise funds to open a gourmet restaurant.
2.2. Market Research Objective * Approach the market research to find out the feasibility of the concept of adding Chipotle Mexican Grill restaurant in North York Center * Find out Consumers’ needs, characteristics and purchasing behavior by using selected research techniques 2. Market Research 3.3. Is there a demand for adding a Chipotle Mexican Grill restaurant in North York Centre? North York centre is located between Yonge and Sheppard street where is known as a busy
I took in only 23% of the recommended vegetables, which actually really surprises me because, recently, I have been switching out my snack of choice for carrots, so I thought that would have been beneficial to me for this assignment; it doesn’t look like that was the case. It is recommended that I take in two and a half cups of vegetables a day, but I only took in 0.6 cups. I took in 18% of the recommended fruits, which doesn’t really surprise me. I only like a few fruits and it just depends on my mood as to whether I feel like eating fruit at that time. It is recommended to take in a cup and a half of fruit a day and I only took in 0.3 cups.
Reinventing Mexican food was the first goal of a visionary chef, who in 1993 began a small business with $85,000 and one thing in mind; finding the very best ingredients raised with respect for the animals, the environment and the farmers. A formula that has worked since then, and that took Chipotle to a very comfortable position in the 'fast casual food service' segment, facing small competition based on its differentiation business strategy, and on its customer loyalty. However, this position has been threaten by large restaurant chains, coming from the full service or from the quick service segments, interested in a segment that has been growing; the healthy segment. With
Also, at no extra cost every burger can be personalized with toppings and condiments from a list of fifteen add-ons that range from the mayo, onion and pickles to hot sauce, grilled mushrooms and Jalapeno peppers. Their fries are hand cuts their fries from real potatoes, they are salty but good. Not to mention that they have an awesome coke machine which has so many flavor options. Meanwhile, McDonalds use left over and it is not even real food. They make their food with a “pink slime” or that is what internet and people say.
Assignment 1: Entrepreneurial Leadership Case Study: “Five Guys Burgers and Fries: Ingredients for Success” Glendolyn Hayden-Sharpe Professor Carolyn Green Contemporary Business October 13, 2013 Assignment 1: Entrepreneurial Leadership Case Study: “Five Guys Burgers and Fries: Ingredients for Success” Five Guys Burgers and Fries has been a Washington, D.C. area favorite since 1986, when Jerry and Murrell offered sage advise to the four young Murrell brothers. “Start a business or go to college.” The business route won and the Murrell family opened a carry-out burger joint in Arlington, Virginia. What sets Five Guys Burger and Fries apart from other fast food chains is that the serve only hand-formed burgers cooked to perfection on a grill along with fresh-cut fries cooked in peanut oil. Five Guys enterprises sold options for over 300 units. The overwhelming success of franchising a local restaurant made national news with articles in trade publications such as Nation’s Restaurant News, Restaurant Business Magazine, and the Franchise Times.
The NutriSystem dietary program is low in carbohydrates and rich in protein. Food at NutriSystem tastes good. NutriSystem dietary main course menu includes wide range of tasty foods like lasagna, fettuccine alfredo, macaroni and cheese, and so on. When you are on diet with NutriSystem dietary program, it will never make you feel that you are under weight-loss diet program. Nitrisystem dietary is a breakfast, lunch andas well as dinner plan offered by a company with desserts and snacks as
He decided to install its stand in an area with a majority of Mexican population so he could test new recipes and have a feedback from the people who knew the best of this kind of food. The price of the first tacos sold by Glen Bell was only 19 cents. (Taco Bell) Between 1954 and 1955, Glen Bell built three Taco stands in California: in San Bernardino, Redlands, and Riverside. In 1958, at the age of 28 years old, Glenn bell was the owner of three restaurants that were making $50,000 per year each. (Taco Bell) In 1962, Glen Bell sold his part of El Tacos and opened his first Taco Bell restaurants in the Los Angeles area and started to sell franchises.
In addition, Wendy’s targeted different continually growing segments of the hamburger market such as young adults and adults. Thomas’s initial goal was to build the first restaurant in Columbus where a customer would get a really good hamburger without waiting 30 minutes. Wendy’s set a dining room that is designed to seat 92 customers, and a pick-up window to serve drive-thru customers in every restaurant and expand the scale continuously. Because Wendy’s restaurants were generally located in urban or densely populated suburban areas, its drive-thru window brought great success by serving a large volume of customers. Unlike many other competitors, Wendy’s limited the number of menu items to four main products: hamburgers, chili, French fries, and Wendy’s Frosty Dairy Dessert.