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E. coli Outbreak May Be Over, but Troubles Remain for Chipotle

E. coli Outbreak May Be Over, but Troubles Remain for Chipotle



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Federal criminal investigation has widened beyond a single California restaurant

Company reports a 30 percent drop in sales at established locations in January.

You might not want to reach for that burrito just yet. A federal investigation, for which a subpoena was issued last month, has widened beyond a single restaurant in California, reports the Associated Press. The chain has been served another subpoena, requiring Chipotle to produce documents related to company-wide food safety dating back to the beginning of 2013.

Chipotle reported its fourth-quarter earnings yesterday, confirming a 14.6 percent drop in sales at established locations. According to the Associated Press, this is the company’s first sale drop since it went public a decade ago. Total revenue for the quarter fell 7 percent to $997.5 million, short of the $1.01 billion predicted by analysts. Profit fell by 44 percent to $67.9 million, or $2.17 per share, while analysts predicted $1.86 per share.

The company hopes its multi-pronged recovery plan will bring its loyal customers back and attract new ones. It involves a new food safety protocol, increased store audits by both in-house management and third party inspectors, a $50 million marketing and promotion campaign, continued expansion of chain locations, and aggressive investments in staff and management, according to Eater.


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip


Just classic American recipes created from honest ingredients and made-to-order by our smiling team. What’s more, we’re dedicated to improving every neighborhood we call home through sustainable design elements and eco-friendly practices.” 2. Primary market is the person who wants to enjoy a healthy burger, better environment and variety choice of menu. Competitive methods Trends related to CM Competitive advantage Estimate of value added Key innovations in the last five years Expected future actions to enhance method Vulnerabilities to exploit non-traditional restaurant segment Burger Fi will open restaurant at schools, airports, and stadiums. People in those non- traditional areas where barley can see a fast food store will have more choice for their food beverages.&hellip

The next graph displays Chipotle’s average sales per restaurant from 2012 to 2016. As indicated in the graph, Chipotle’s average sales per restaurant increased from 2012 to 2014, reaching the peak of $2.3 million in 2014. Then, the average sales per restaurant suffered a slight decrease in 2015, before dropping drastically to $1.74 million per restaurant in 2016. The slight decrease in the average sales per restaurant in 2015 clearly reflected the negative shock of the foodborne illness outbreak, although the impact is still more prominent in the result of 2016. Regarding the number of restaurants that Chipotle operates, this number has been growing steadily for the past five years.&hellip