How Chipotle Got Started

One of the leading fast-casual restaurant chains in the country, Chipotle Mexican Grill, began with an idea backed by a fiery passion for quality food served quickly and at an affordable price.

History

Steve Ells, founder and CEO, opened the first Chipotle location in Denver, Colorado, in July of 1993. Ells, a graduate of the Culinary Institute of America, funded his first Chipotle restaurant with an $85,000 loan from his father.

Critical Reception

Essential to Chipotle's early success was a warm welcome from critics and customers. Three months after opening its doors, the Denver Chipotle location received an "A" rating from the "Rocky Mountain News." Customers soon filled the tiny location, leading founder Steve Ells to add second and third Chipotle locations in 1995.

International Growth

Today, there are over 1,000 Chipotle restaurants open across the United States, as well as one in Canada and one in London. Chipotle employs over 24,000 workers and earns more than $1.3 billion in annual revenue.

Future

In 2000, Chipotle began serving naturally raised pork, and in 2002, naturally raised chicken was added to the menu. With a focus on serving natural food, Chipotle continues to grow while staying true to its original vision.

References

• CNN Money: Chipotle--Rise of a Fast-Food Empire
• "The Wall Street Journal": Starting Chipotle From Scratch
• "Chipotle": The Life and Times of Chipotle

Resources

• "The New York Times": Chipotle Mexican Grill Inc.