News

Chipotle opens 500th store

March 12, 2006

DENVER—The March 10 opening of a Chipotle Mexican Grill in Fairview Park, Ohio, marked the 500th restaurant for the Denver-based burrito chain.

"When I first opened Chipotle almost 13 years ago, I had no intention of starting a restaurant chain. I planned on doing just one and using that to help me fund a 'real' restaurant," said Steve Ells, Founder, chairman and chief executive officer of Chipotle. "That first restaurant proved to be very relevant to people right from the start, so I opened a second, then a third, and so on. Today, we are at 500, and counting, and I'm delighted that we're making great food with natural ingredients for so many people." A classically trained chef, Ells started his restaurant with the simple goal of demonstrating that food that was served fast didn't have to be a typical fast-food experience. He used only simple, fresh ingredients to prepare a focused menu of tacos and burritos.

Little has changed after nearly 13 years and 500 restaurants. But Ells' vision for Chipotle has evolved and deepened as his company has grown. "Today we recognize that fresh isn't enough," Ells explained. "It's important to understand how animals are raised and how vegetables are grown if you're going to source the best ingredients and serve the best-tasting food." Under the Food with Integrity initiative, Chipotle began sourcing naturally raised meat and produce. An increasing amount of meat consumed in the U.S. originates from animals raised on a pure vegetarian diet and without the use of antibiotics or hormones. By working with suppliers such as Niman Ranch and Bell & Evans, among others, Chipotle essentially created its own supply chain for naturally raised meat, providing new opportunities for family farms to grow. This newest store is one of 80 to 90 stores slated to open this year. "What excites me most about this milestone is that our restaurants just keep getting better. In fact, I think it's safe to say that the restaurants we're opening today are, in many ways, better than the original," said Ells. "As we continue moving in this direction, I think we'll continue to change the way people think about, and eat, food."