...Durning late 2015 and early 2016 Chipotle was under fire for their E. coli outbreak. “Escherichia coli, its full name, is a type of bacteria commonly found in the intestines of animals and humans. There are hundreds of strains of the bacterium, but E. coli O157:H7 has been identified as dangerous to people, producing a powerful toxin that can cause severe illness.” E. coli is caused mostly by consuming tainted or undercooked beef but can be found on any food. E. Coli in this situation is thought to have originated in beef from Australia. Because of this and improper food handling it is believe that it spread to multiple other foods. But according to chipotle no cause was found. Since then Chipotle has made many improvements to their hygiene and store cleanliness as well as safe food practices. Checking the temperature of beef to make sure that it is cooked thoroughly is the best way of eliminating E. coli. Cooking ground beef until there is no pink and steaks until 145 degrees is the safest way to eliminate E. coli. It's no secret that E. Coli isn’t fun. It lingers in your system for multiple days before symptoms show. Symptoms are mostly diarrhea that...
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...Chipotle Mexican Grill stock shares have been steadily declining since November 1st, the day it became public knowledge that a major E. Coli outbreak had been linked to the popular restaurant chain. The outbreak, which has already affected around twenty people, led to the closing of forty-three restaurants in Seattle, Washington and Portland, Oregon. The result? A detrimental fall in value for the already struggling company. How drastic of a fall, exactly? A steep decline of 2.5% to close at $624 a share. The stock was already down 6.5% this year, before the outbreak. The company’s Chief Financial Officer, Jack Hartung, attributed this to “very, very choppy” sales. Unfortunately, this is not the first time Chipotle Mexican Grill has been...
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...San-Francisco, Steve Ells began to open the first Chipotle store in 1993 at a former Dolly Madison ice cream location near University of Denver campus. The first Chipotle was a wide success. After two years since the first Chipotle opened, Steve added the second and third Chipotle locations. In 1996, Chipotle Denver area restaurant opened. Following the extraordinary successes, Chipotle was able to invite more outside investors to expand the scale of production to give way for the Chipotle’s openings outside of Colorado: Minneapolis, MN, Columbus and OH. After Steve visited some individual local farms, he found out pigs were raised in air-opening area as opposed to the way majority of pigs were raised. So he decided to dg pork and chicken naturally. Chipotle went public on New York Exchange in 2006. After that, Chipotle still kept focusing on providing the most authentic and healthy ingredients within each burrito. His vision is to serve 100% naturally raised beef in the near future. Moreover, Steve promoted to eliminate the antibiotics in ranching. From the year Chipotle opened until now, it has always been emphasizing on pursuing high-quality ingredients and cooking techniques to provide best eating experience for customers and fulfilling corporate social responsibilities. Driven by its main vision “Food with Integrity” -which is to serve the food made with ingredients that serve the best for animals, environments and farmers, Chipotle is still following it and making progress year...
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...those standards. Chipotle, one of the fastest growing chain restaurants, is no stranger to this controversy. The company has made great strides in offering “Food with Integrity” yet it still lacks in credibility. This paper will analyze Chipotle’s CSR and how its standards have led many to question the company’s core values. Chipotle's CSR: Mission or Marketing? The heightened media attention on CSR is at least partially in response to society’s interest in socially conscious businesses. Consumers are willing to pay a premium price for environmentally-friendly brands. At the same time, there is much skepticism as to whether companies are intentionally or accidently misleading consumers. Chipotle, one of the fastest growing fast-casual restaurant chains in the world, declares it serves “Food with Integrity”. What does that mean? The company’s reputation has taken some hits in recent years due to lack of transparency. Lessons have been learned along the way yet there is still a credibility gap. Many wonder if Chipotle is telling the public a feel-good story or the truth. This paper will take a look at the company’s CSR: intent vs. execution vs. depiction. Genetically Modified Organisms GMO’s are plants or animals who have been inserted with a gene from an unrelated species in order to take on specific characteristics (Lee, 2014, p. 1). The push to label GMOs in ingredients has become an escalating, passionate national movement. In 2013, Chipotle was one of first...
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...function. Often times, a majority of these functions overlap and involve one another and team members need to work together. That is when teamwork comes in handy. Without teamwork many of the largest projects could not be complete and possible. They are an essential part of business. This paper will discuss the concept of using teams in production and operations management. It will give a description of a major restaurant business, Chipotle, the company’s production management style, the company’s use of teams in production and will also analyze and evaluate the company’s ability to adjust to major economic, environmental, or natural crisis and communicate effectively with their employees and customers about issues caused by the crisis. The first Chipotle Mexican Grill was opened in July 1993 and founded by current CEO, Steve Ells (Funding Universe, nd). The first store was opened in Denver, Colorado fulfilling Ells’ vision to bring together traditional Mexican peasant food with gourmet cuisine. Earlier in his career Ells worked in San Francisco for the high-end Stars restaurants but it was his off-hours visits to the local taquerias that inspired him to open Chipotle (Funding Universe, nd). Chipotle Mexican Grill is a fast-casual restaurant that offers tacos, burritos, burrito bowls, and salads...
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...Written Assignment –Chipotle Marketing Plan International Marketing-BUS 403 February 11, 2015 Introduction: | Chipotle first opened in Denver in 1993 with a simple idea behind it, “food served fast didn’t have to be “fast-food” experience”, (Chipotle Mexican Grill, 2015). Prior to CEO Steve Ellis opening the restaurant chain, he himself was a chef. Since its creation, Chipotle has become a phenomenon in the restaurant industry and has experienced tremendous growth since it went public in 2006 with over 1,600 restaurants in Canada, United Kingdom, Germany, and France, with the majority located in the United States (Chipotle Mexican Grill, 2015). . The company focus is on using high-quality raw ingredients, (Chipotle Mexican Grill, 2015). Using fresh ingredients is the groundwork of the menu, but they also believe fresh is not enough any longer, (Chipotle Mexican Grill, 2015). Chipotle wants to know the sources for all of the ingredients in order to serve the freshest tasting food and to be mindful of the environmental and public impact of the business, (Chipotle Mexican Grill, 2015). Chipotle refers to this as “food with integrity”, (Chipotle Mexican Grill, 2015). Another thing that set’s Chipotle aside from the others in the industry is they practice classic cooking methods and the stores are of distinctive interiors that are found more in the world of fine-dining, not the typical fast-food, (Chipotle Mexican Grill, 2015). The Chipotle experience begins...
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....20 Financial Objectives Marketing Objectives Social Objectives MARKETING STRATEGY..............................................21 MARKETING PROGRAMS............................................23 FINANCIAL PLANS.......................................................26 IMPLEMENTATION AND CONTROL..............................26 1. REFERENCE LIST..........................................................27 2. APPENDIX [A.1] Sales forecast [A.2] Budget marketing plan [A.3]Implementation plan 1. EXECUTIVE SUMMARY This report has commissioned to development a Marketing Plan for Chipotle Mexican Grill Inc.(CMG) and recommend strategies for the introduction of its products in China to achieve the objectives. The research draws attention to the fact that Asia fast food and Fast Casual Food grew by 13% and 8% respectively in the world. CMG belongs to Fast Casual Food sector....
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...estimation and costing of Power Grid contracts for 3 projects * Applied principles of project management to derive final project costs | Volkswagen India Pvt. Ltd.(Dec 2014 - Jan 2015) | * Studied a sub-line of the assembly line and created a value stream map for it * Analyzed the causes for delay in line and recommended alternative to increase efficiency | PROJECTS | COMPANY/TOPIC | OBJECTIVE | Emaar Properties(Sep 2014 – Jan 2015) | * Conducted secondary market research on marketing strategies of Emaar Properties * Currently developing new marketing strategies for different segments of the company | HCL Infosystems Ltd.(Oct 2014 – Nov 2014) | * Prepared a report on the impact of online distribution models on offline distribution * Designed a business model for HCL Infosystems Ltd. to enter the online distribution market | Chipotle Mexican Grill(Feb 2015 – Present) | * Analyzed the marketing, operations and financial strategies opted by Chipotle Mexican Grill in the past 10 years * Designed a business strategy for the company to become the...
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...Benny Dels Pty Ltd Business Plan 2014 Executive Summary, At Benny Dels we will try to fulfill the wishes of Australian consumers and Benny residents of Australasia who want to obtain original products and to enjoy traditional dishes from the wonderful cuisine of Benny America; we envisage the future provision of key products and ingredients to satisfy the requirements of all our customers. General Company Description, Benny Dels Pty Ltd is an Australian registered company ABN 20 117 380 131. * It is owned and operated by Ben Ayala and the product range offered is imported direct from suppliers in Benny America, Central America and the USA * We specialize on import and distribution of Benny consumer goods for the Australian market. You can find our products in selected shops in Sydney, Melbourne, Brisbane, Perth, Adelaide and others areas around Australia and also New Zealand in selected shops in Auckland, Wellington, Queenstown, Christchurch, Raglan and Hamilton. At Benny Dels we will try to fulfill the wishes of Australian consumers and Benny residents of Australasia who want to obtain original products and to enjoy traditional dishes from the wonderful cuisine of Benny America; we envisage the future provision of key products and ingredients to satisfy the requirements of all our customers. The product range is continually under review; thus you may enquire about other Benny American...
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...budgets with its Dollar Menu, premium items, and extra value meals. McDonald’s does not differentiate itself in any one category of fast food, with competitors dominating in taste in other categories, but it does stand out for its variety and convenience. Due to the fact that McDonald’s does not provide the best fare in any given category, it has relied heavily on positive advertising and messaging that targets emotions. McDonald’s messaging focuses on building the brand and highlighting the emotion of happiness. This can be seen in commercials and the long-time slogan of “I’m Lovin’ It,” for example. In order to understand what the brand truly means to consumers, our group conducted a number of different types of research. To begin, we conducted qualitative research including interviews and focus groups in order to understand consumers’ brand associations. Next, we created a survey to further understand McDonald’s competitors, strengths, and weaknesses. From this survey we identified a number of key findings. The first is that McDonald’s food is considered to be of very low health...
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...2014 ANNUAL REPORT AND PROXY STATEMENT Chipot le Mexican Grill, Inc. 1 401Wynkoop Street, Suite 500 en er, 0 0 arch , 01 5 DEAR FELLOW SHAREHOLDERS: When we set as our mission to change the way people think about and eat fast food, we knew it was a big and dif cult, but ery important, goal n establishing this mission for hipotle, we belie ed that we had a food culture and a people culture that would allow us to create a new fast food model, and unit economics that would enable us to do this in a way that was pro table and that would pro ide outstanding returns to our shareholders hroughout , we ha e seen increasing e idence that our ision is becoming reality idence of hipotle s continued leadership and in uence comes in many forms, from our ongoing uest to make the ery best tasting food we can made with the ery best ingredients and prepared using classical cooking techni ues to the strengthening of our people culture, strengthening of consumer trends that support our business model, our in uence on the category and our performance relati e to the industry as a whole uring the year, in our pursuit for better ingredients we ser ed more esponsibly aised® meat (from animals raised in more humane ways and without the use of antibiotics or added hormones) than any other restaurant company We continued to use dairy products made with milk from pastured dairy cattle We remain committed to our program of using local and organically grown produce whene er possible nd we continued to make...
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...Dublin Institute of Technology ARROW@DIT Conference papers School of Hospitality Management and Tourism 2011 Trends in the Food and Beverage Sector of the Hospitality Industry Detta Melia Dublin Institute of Technology, detta.melia@dit.ie Follow this and additional works at: http://arrow.dit.ie/tfschmtcon Recommended Citation Melia, D.:Trends in the Food and Beverage Sector of the Hospitality Industry. EuroCHRIE Conference, Dubrovnik, Croatia, October 2011. This Conference Paper is brought to you for free and open access by the School of Hospitality Management and Tourism at ARROW@DIT. It has been accepted for inclusion in Conference papers by an authorized administrator of ARROW@DIT. For more information, please contact yvonne.desmond@dit.ie, arrow.admin@dit.ie. This work is licensed under a Creative Commons AttributionNoncommercial-Share Alike 3.0 License Paper Title: TRENDS IN THE FOOD AND BEVERAGE SECTOR OF THE HOSPITALITY INDUSTRY Detta M. Melia School of Hospitality Management and Tourism Dublin Institute of Technology Cathal Brugha Street Dublin 1 Detta.melia@dit.ie Key Words: Trends, Food and Beverage Sector, Hospitality Industry, Drivers for Success 1 Abstract The hospitality sector in Ireland represents an important part of the tourism industry and comprises hotels, restaurants, pubs and clubs, guesthouses and self-catering operations. The largest component within the Irish hospitality sector is hotels. In addition to hotels, food and beverage operations...
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...leader. This involvement is usually accomplished by organizing a group of individuals to achieve a mutual goal. Strong leaders establish principles concerning the way each constituent should be treated and assess the way goals are executed. In addition, strong leaders take chances, understand risks and ultimately defeat unforeseen challenges likely to exist in this competitive market. For the purpose of this paper, it is essential to understand the term “exemplary leadership”. Exemplary leaders are visionaries in their own way; they look for innovative ways to improve the organization by creating bold and creative changes so they can harvest continued growth and success internally. Consequently, though leaders are unable to predict the future they do prepare diligently utilizing performance tools and emulating the core behavioral strategies to conquer their competition and thrive when least anticipated. The selected reading, Great by Choice (2011), written by Jim Collins and Morten T. Hansen helps strengthen the realization of true exemplary leadership. For the research analysis, the authors studied major companies that achieved remarkable results over a 15 year span while encountering challenging chaotic environments in the process. The authors then compared the companies to equally complementary corporations to see which ones had the ability to thrive as victorious, and which were unsuccessful in their pursuit. The book also focuses on three core behaviors many exemplary leaders...
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...Project: McDonalds and Hindu Culture Submitted By: Submitted By: 1. Connie Li 2. Elizabeth Sobel 3. Deep Kakkar 4. Maria Rutledge 5. Panna Patel Table Of Contents Table Of Contents 2 Gaining Familiarity 3 Stakeholders 4 Recognizing Symptoms 4 Controversy Analysis 5 Consequences To Controversy 5 Steps taken by McDonald’s to win customers’ trust 6 Identity and Relationship Based Issues 8 Conducting the SWOT Analysis 9 Strengths 9 Weaknesses 9 Opportunities 9 Threats 10 Challenges 10 Making the Diagnosis 11 Goals 11 Doing the Action Planning 13 Increasing Its Successes 14 Reducing Its Weaknesses 15 Tapping Into Its Weaknesses 16 Minimizing Its Threats 16 Conclusion 17 Alternatives 17 Correction to text 17 Appendix 18 Bibliography 32 Gaining Familiarity Some people might believe that India is a country with a single culture, but India is in fact comprised of more than five thousand different ethnic communities. “Each region and Sub-region in India has distinct food traditions and preferences…fast foods such as Samosa ,Bhel-puri, Chola bhatura, Pakoda, Aloo-bhurji,, Pav-bhaji, Dosa, and Sambar vada are popular among Indian consumers” (Dyson and others, 2004). In 1990, McDonald’s, Wendy’s and Burger King all announced that they were switching to vegetable oil to reduce the fat content in their fries. Previously, they cooked their fries in tallow, which is defined...
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...Letter of transmittal December 09, 2009. Suntu kumar Ghosh Course Instructor MKT 301 (Marketing Management) BRAC Business School BRAC University, Bangladesh Subject: Submission of the Project Work on the Marketing Plan of McDonalds Dear Sir, With due respect, we want to state that, it was a great pleasure and honor for us to submit our project report of MKT 301 in the context of Marketing Plan of McDonalds in Bangladesh. Basically in this report we have tried to develop different Marketing strategies, like- product strategy, pricing strategy, distribution strategy and promotional strategy. We are very much glad that you have given us the opportunity to prepare this assignment and hope that this project work will meet the standards of judgment. But there may be some mistakes due to various limitations. Therefore, we beg your kind consideration in this regard. Any kind of suggestion and clarification will be accepted cordially. Your kind advice will encourage us to perform better Project work in future. Yours sincerely, Sifat Afrin (07204009) Tamanna Lutfa (07204012) Sadia Afrose (07204033) Md. Khaleduzzaman Sowrav (07204005) EXECUTIVE SUMMERY To make the customers satisfied and maintain the long lasting relationship with the customers are the main things to exist in the business world successfully but to make customers satisfied is the most difficult thing for a company because almost everyday people...
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