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Our economic model allows us to invest a disproportionate amount in our food costs. We have a very
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very
Our economic model allows us to invest a disproportionate amount in our food costs. We have a very
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Steve 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 mSteve Ells:
After a two-year stint at Stars, I wanted to start my own full-service restaurant, but I didn't havSteve Ells:
Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars