Friday, March 4, 2016

Spotlight on Steve Ells, Founder and CEO of Chipoltle

Born September 12, 1966 in Indianopolis.
University of Colorado Bolder, BA Art History
Culinary Institute of America, NY 1990
Sous-Chef in San Francisco for 2 years
Founded Chipoltle 1993

Founder Letter following E. coli outbreak.
- 52 people infected by E. coli outbreak.
- 140 people infected by norovirus outbreak in 1 Boston store.
- Throughout our supply chain, we are implementing high-resolution sampling and testing...
- Our menu has remained virtually unchanged for the last 22 years, only 64 ingredients in our food.

Food Safety Plan
- High resolution testing at suppliers.
- Central kitchens.
- Marinate meat at end of night.
- Blanching; lemons, limes, jalapeƱos, onions & avocados, submerged in boiling water for 5 seconds.
- Restaurant sanitation.
- Audits & Inspections.
- Employee wellness.

According to Wikipedia, the New York Times reported that Ells was paid $25 million more than comparable executives at Ford, Boeing and AT&T in 2013. By early 2010s, Ells and his co-chief, Montgomery Moran, were paid more than $300 million. In May 2014 shareholders rejected a plan to further the executives' wages.

Chipoltle serves "naturally raised meat" and support sustainable agriculture.




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