Business Analysis: Chipotle Mexican Grill

Chipotle and Qdoba each have their similarities and differences. Dating back to the 1990s, Chipotle and Qdoba were both created within a few years of each other. Each restaurant classifies itself as a “Mexican grill” with an assembly line style of ordering. Though Chipotle and Qdoba have the same restaurant set up, they differ in price, product choices, and advertising.

Qdoba Mexican Grill is a very well structured company. In this paper we had taken a look at Qdoba’s history and saw how they came to be the company they are today. We also took a look their stock and saw how they are doing in the stock market and are the main provider for Jack In The Box. I talked about what its like to own a franchise, and showed you how much it cost to be an owner of Qdoba Mexican Grill. I explained why I always choose Qdoba over Chipotle, and that there isn’t too much of a difference between the two. For a brief time I talked about why I love to go there. Qdoba has done very well as a company and has many people who love their food. I hope that this has taught you a little bit more about Qdoba and why I believe it’s a great

Since news about the Chipotle food poisoning broke, a lot of people became more concerned about the food they eat. The public began to realize that even renowned brands and giant food chains can also be the breeding ground for the next food related fiasco in town.

There are many people in the world that are in love with Chipotle. They even have there own chipotle rewards card because they go there so much. So, lately I visited Chipotle, and I tried out all of their signature food that people are always raving about. First off I tried their signature guacamole, which I have to say was very appealing to my

Bargaining Power of Customers. Chipotle consumers have the upper hand in this situation because of the choices available to them. There are a wide variety of choices they can choose from at different price points. Chipotle’s challenge is to regain their consumer’s trust and provide food and/or services that is unique to their

Cost is an important part of fast-food experiences, and how much a person has to pay can determine which restaurant to visit. McDonald’s has low prices compared to other restaurants. McDonald’s signature item, the Big Mac, is only four dollars. This price is a good deal when compared to other restaurants. They also have a “Dollar Menu” with many different meals such as cheeseburgers, salads, and chicken sandwiches. In contrast, Wendy’s has prices that try to match the competition. Similarly, Wendy’s has their own version of the “Dollar Menu”. It is called the “Right Price Right Size Menu”. This menu includes various amounts of burgers and other food items. Their regular

The firm is aesthetically pleasing, efficient and they have a distinctive interior. Chipotles serving line layout helps with their efficiency. This type of layout allows them to serve as many as two hundred customers and hour. Another factor that increases the brands value is the customization of food products it provides to consumers. Customers have the ability to add as many ingredients as they would like at a consistent price point, this added value increases the customer’s willingness to pay (www.fastcasual.com).

Taco Bell is a fast-food restaurant with a passion for offering good food to its clientele (Taco Bell). Such a claim may lead one to conclude that he can make arrangements for an intimate dinner for four, without inviting the other three guests. After going through Taco's Website, one realizes that the food there is magical. The company uses words such as "bold food, food that ignites passion, food you want to talk about", very generously. Also, the restaurant boasts of taking as little as little as possible from the environment. For instance, the business claims that since 2008, it has succeeded in reducing sodium by 15 percent across its menu, in addition to, removing artificial colors and flavours, and removing trans-fat.

The restaurant industry in the United States had annual sales of $ 631.8 billion and employs 12.9 million people in 2012. Even in times of recession there is little evidence that this industry has seen a decline especially in its fast food and quick service segment. But with a depressed economy with no immediate upward trend in the near future, majority of the customers indicated that they would either curtail their spending on eating or best maintain its current level which is certainly going to affect the future of many restaurants in the industry. Chipotle is part of the fast casual segment of the U.S industry with over 1,600 restaurants.

Who hasn’t heard about Chipotle yet? Chipotle is modern day fast food business. Chipotle thrives on serving non-GMO and healthy foods. Chipotles profits are estimated over $200 million. There are over 2,000 Chipotle franchises across America in 2015. Some critics say that Chipotle is just phase, and it will pass over soon, but there has been stores before Chipotle became popular.

Chipotle Mexican Grill is a well-known company that deals with fast food and has made significant and distinctive progress compared to other companies in the fast food industry. The company not only prepares food in front of customers but also makes sure that food is made with integrity. The integrity is enhanced by finding, evaluating, and choosing the right ingredients, which are from animals, farmers, and the environment (chipotle.com). These are the principles that serve to direct and guide the organization and help position it as a leader in the industry.

Sondra Simpson’s article “Chipotle Mexican Grill Inc.: Strategy with a Higher Mission or Farmed and Dangerous?” alludes to portraying a controversy involving the popular Mexican fast food chain Chipotle and the agricultural industry, but it reads more as a testament to the restaurant’s environmental and marketing achievements. The introductory paragraphs lead us right into a brief explanation of the issue at hand, as well as Chipotle’s intentions and opposition. Simpson hooks her readers with inciting blog titles illustrating the overall feelings of Chipotle’s offended adversaries, such as, “Boycott Chipotle: My Farm is Not Dangerous” and “Chipotle Unnecessarily Tears Down Agriculture to Build a Brand” (qtd by Simpson p 38). These blog posts describe the agricultural industry’s reaction to Chipotle’s latest attempt at spreading their corporate message through a series of webisodes titled “Farmed and Dangerous.” These webisodes were co-produced by Chipotle to demonstrate “the most negative aspects of industrial farming. . . . such as antibiotic overuse and fossil fuel dependence in food production” (38). Chipotle asserts their intentions were to get people thinking about

Chipotle does have some core competencies. They have five to be exact. The first one is serving a focused menu of burritos, tacos, burrito bowls, and salads. The second one is using high-quality raw ingredients and classic cooking methods to create great-tasting, reasonably price dishes that were ready to be served to customers minutes after they were ordered. The third one is creating an operationally efficient restaurant with an aesthetically pleasing and distinctive interior setting. The fourth one is having friendly people take care of each customer. Lastly doing all of these with increasing awareness and respect for the environment, the use of organically grown fresh produce, and meats raised in a humane manner without hormones and antibiotics.

Chipotle matches a young peoples life style. In our research we found that while some young people enjoy cooking they find they just don’t have the time to prepare something all that healthy. This is where they turn to something quick and easy without compromising on quality. We found in our findings that half the participants eat out more than five times a week. One of our participants eats out to chipotle 3 times a week! 

1. It is clear that Gen X and Millennials have established Chipotle as part of their pop culture. With videos out there like “Chipotle is my life” as mentioned by one of participants which went viral it is clear that when young people are getting hungry chipotle isn’t far from their mind. Sometimes when things go viral or

The sensitivity analysis focuses on examining how Chipotle’s valuation changes when some key inputs vary.