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chipotle
Business Research Case
Chipotle Mexican Grill

Table of Contents
Introduction ……………...……………………………………………...3
Launch to Now: A Detailed Timeline ……………...………………...…3
Leaders and Leadership …………………….…………...……….……..4
Planning: Company Strategy, Mission, and Vision …...……………..…5
Evidence of PLOC4E2 …………………………………………..…...…6
Strategic Human Resource Management Policies and Philosophies ...…8
Types of Innovation and Evidence of Entrepreneurship …………...….10
Team Management and Dynamics ………………………………...…..12
Operations Management ………………………………………...…….13
Communication and Information Tech Management …………………14
Globalization Presence and Effects ……………………………...……16
Corporate Social Responsibility and Consciousness ……………...…..17
Conclusion ……………………………………………………………19
Figures …………………………………………………………...……20

Introduction Since its inception, Chipotle Mexican Grill has set itself apart from the rest of the fast food industry. Not only does Chipotle prepare food right in front of the customer, but the food put into the product is filled with “integrity”. Chipotle has established “Food with Integrity’ which is their commitment to finding the very best ingredients, raised with respect for animals, the environment and the farmers (chipotle.com). This mantra is what drives every action of Chipotle from planning for obtaining sustainable products with a growing company to organizing their employee structure in order to keep employees around for a long time. With this mission and vision, Chipotle Mexican Grill is able to differentiate them and rise above the fast food industry and evolve into a “fast-casual” restaurant on the move.

Launch to Now: A Detailed Timeline
Chipotle Mexican Grill was originally created as a stepping stone for Chipotle’s founder, Steve Ells. Ells, an inspired chef, created Chipotle with the intention of funding a larger restaurant. Denver, Colorado was the home of the first Chipotle in 1993. The chain of “fast-casual” food


References: Berta, Dina. “Chipotle incentive program aims to keep, promote GMs.” Nation’s Restaurant News 41.44 (2007): 18. Business Source Complete. EBSCO. Web. 2 June 2011. Business Finance, Stock Market, Quotes, News. Bussiness Wire, 20 Apr. 2011. Web. 24 May 2011. . “Chipotle Restaurants Goes High Tech.” Altametrics.com. Altametrics Inc, 2010. Web. 1 June 2011. http://bit.ly/jTcjZm. “Going Green: Will Customers Notice?.” Restaurant Hospitality 94.1 (2010): 20. Business Source Complete. EBSCO. Web. 2 June 2011. "How I Got Started: Steve Ells of Chipotle - Oct. 7, 2010." Business, Financial, Personal Finance News - CNNMoney. 06 Oct. 2010. Web. 06 June 2011. . Jones, Gareth R., and Jennifer M. George. "Chapter 11." Essentials of Contemporary Management. Boston: McGraw-Hill/Irwin, 2011. Print. “Line-Busting, Internet Style.” Restaurant Hospitality 90.2 (2006): 1. Business Source Complete. EBSCO. Web. 2 June 2011. Markels, Alex. “Chipote’s Secret Salsa.” U.S. News & World Report 144.2 (2008): 41-44. Business Source Complete. EBSCO. Web. 11 May 2011. "Unique Corporate Culture Drives Results." Management CV. 28 Oct. 2009. Web. 18 May 2011.
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