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Chipotle Case Study

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josh jonaitis

on 18 November 2011

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Transcript of Chipotle Case Study

Chipotle Mexican Grill, Inc. Josh Jonaitis Early Years <> Steve Ells opened his first Chipotle restaurant in 1993 <> No intention of opening more than one Chipotle. "I just wanted to build a place where
you could eat delicious food made of
the finest ingrediencts quickly and
affordably" What do they sell? <> simple gourmet mexican menu burritos burrito bowls tacos <> Chipotle also caters Comparison Market Capitalization: 10.25B 96.2B

Annual Revenue: 1.8B 24.0B

Full-time Employees: 26,500 400,000 Common misconception: McDonald's does not own Chipotle Chipotle Vision "Our focus has always been on using higher-quality ingredients and cooking techniques to make great food accessible to all people at reasonable prices. But our vision has evolved. While using a variety of fresh ingredients remains the foundation of our menu, we believe that 'fresh is not enough, anymore.' Now we want to know the sources for all of our ingredients, so that we can be sure they are as flavorful as possible while we are mindful of the environmental and societal impact of our business. We call this idea, Food With Integrity, and it guides how we run our business." Their everlasting mission.. It means serving the very best sustainably raised food possible with an eye to great taste, great nutrition and great value.
It means that we support and sustain family farmers who respect the land and the animals in their care.
It means that whenever possible we use meat from animals raised without the use of antibiotics or added hormones.
And it means that we source organic and local produce when practical. And that we use dairy from cows raised without the use of synthetic hormones.
Food With Integrity is a journey that started more than a decade ago and one that will never end. According to the Union of Concerned Scientists, American pork producers use over 10 million pounds of antibiotics per year to keep their confinement raised pigs from getting sick. That's more than an estimated three times the amount used to treat all human illness. By using 100% recycled content in our napkins,
we save over 22 million gallons of water per year.
since 2001, 100% of Chipotle's pork is sourced from farmers who follow the "naturally raised" guidelines Industrial ranching and factory farming produce tons of waste while depleting the soil of nutrients. These seem like bad things to us. So we work hard to source our ingredients in ways that protect this little planet of ours.
"It's not possible or practical for us to source all of our ingredients locally. Still, we believe it's important to do as much as we can."

In 2010, at least 50% of produce items were sourced from local farms when seasonally available DIFFERENTIATION Current Ratio 3.8
Quick Ratio 3.73
Debt to Assets 0.27%
Cash on Hand $444.63M
Days of Inventory 2.3 days
P/E Ratio 48.63 FIGURES Financially
Healthy? STOCKS November 18, 2010 $227.64
August 22, 2011: $273.20
November 18, 2011: $311.10 INVEST? YES! $6,700
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