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Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with
Having never taken a business class, the economics of restaurants scared me. I opened Chipotle with
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Steve Ells:
One of the pivotal moments for me was realizing that our 'food with integrity' approach at ChipotleSteve Ells:
Our economic model allows us to invest a disproportionate amount in our food costs. We have a verySteve Ells:
My undergraduate degree was in art history! Raising money for Chipotle was really my MBA. The moneySteve Ells:
So much of today's food is based on the exploitation of animals and the environment. Yes, it's cheaSteve Ells:
The traditional fast food model is built on buying the cheapest ingredients - and that usually meanSteve Ells:
The first Chipotle was intended to be my source of funding for a full-scale restaurant, a means toSteve Ells:
If we really want to change the way Americans eat, we need to make delicious, sustainably-raised foSteve Ells:
When I started Chipotle, I didn't know the fast-food rules. People told us the food was too expensiSteve Ells:
The best Chipotle restaurant managers get the title 'restaurateur' and a $10,000 bonus for each perSteve Ells:
I thought we were going to get customers excited by telling them there were no antibiotics in our m