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When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaur
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaur
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaur
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaur
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaur
When I graduated from cooking school, I went to work at Stars, which was one of my favorite restaur
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Steve Ells:
I remember feeling a little guilty every time I opened a Chipotle. I felt guilty because I wasn't fSteve Ells:
Think about the systems at McDonald's. It's a very mechanized world, where you take out a highly prSteve Ells:
We can teach people how to run a Chipotle.Steve Ells:
People were asking me all kinds of questions about the business, and I was initially put off. I wasSteve Ells:
The economic model was formed by the constraints that I had: a small space, relatively inexpensiveSteve Ells:
If I had taken money from, say, venture capital, they would have wanted a certain return in a certaSteve Ells:
I remember looking to McDonald's, and, my God, they have 13,000 restaurants in the United States. WSteve Ells:
The earliest recollection I have of being in the kitchen and cooking was in the third grade, and weSteve Ells:
The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a techniqueSteve Ells:
Stars was really good training. You know, we would come in at noon, and, you know, we would learn a