[Founder Steve] Ells told analysts that he gives only half of Chipotle’s restaurants, or about 1,000 locations nationwide, an A or a B grade. Most of the rest get a C (a passing grade), and those weak stores are concentrated primarily in the Northeast, Ells said, noting that the company is changing its leadership structure in the region to address that. He described those weak restaurants as having dirty dining rooms, messy soda filling stations and slow lines. Lines are back not because of a massive customer return but because of staff shortages.Must. Do. More. With. Less. OK, make do with less business.
But those problems stem from many of the safeguards Chipotle has put in to avoid a repeat of the devastating food crisis: Chipotle added 80 operating procedures, overwhelming workers and causing higher employee turnover, which in turn has hurt service.Now come increases in the minimum wage. Has anyone considered that asking people to take on more responsibilities might be reason to increase pay package.
“We threw a lot at our employees,” Ells said. He added: “We took our eye off the ball on customer service.”
Oh, and if anyone at Chipotle is reading this: putting the wrapped burrito into the drink cup is an unsafe form of packaging. The outside of the burrito has been on the counter, and the pop goes into the inside of the cup before it goes into the belly of the customer, er, guest.
Thus does Chipotle become Right Wisconsin's Loser of the Day.