The Ledger, every show

“And so the, your question, will robots displace that? I mean, maybe someday, but certainly not Not anywhere in the near future.”

“So, you know, I remember when I put Naiman ranch pork on the menu, I had to increase the price of the carnitas burrito, and I think it increased by about a dollar or something. And so in the world of fast food, that was just not understood. I mean, gotta remem…”

“Over, over a one month period from basically mid October to mid November 52 people got sick with E. Coli.”

“In the early days of Chipotle, when I presented the offerings, people said, well, Steve, you just, you're not offering enough to people. They want more variety. And I said, no, no, no, people can make all different kinds of combinations of the base ingredients…”

“And I come to understand that, you know, 25 or 30% or so of the greenhouse gases that we emit come from what we eat, and the vast majority of that comes from animal sources.”

“One of the problems is that we see extraordinarily high turnover in the industry. I think it's something like a 165% is, is typical.”

“There will always be a place, you know, for our teams to operate the kernel model for the foreseeable future, and I'm talking about the next decade at least, right?”

“Over a seven-year period, I think they put in three hundred and sixty million dollars or so, but the majority of that was in the last couple of years.”

“By the time I retired, 27 years later, I think we had well over a million customers a day.”

“No, I was speaking with Chipotle. Of course I have a non-compete in, in place, but I asked them, I said, well, what do you think if I started a plant-based restaurant, have nothing to do with Chipotle or the fast casual format that Certainly something complete…”

“Well, the idea for Chipotle is a sort of a combination of food borrowed from stars and sort of a technique and a service format borrowed from the taquerias.”

“The menu was developed the day before I opened.”

“Oh, I was profitable in the first few months.”

“So I think maybe he put in a little bit more money, but it was mostly cash flow that opened the second restaurant, and that opened about a year and a half later, and it opened up much busier than the first one.”

“Yeah, 21, twenty-one billion, I think, was the highest.”

“I was lucky to have a father who could invest 85,000 dollars in my first restaurant because I couldn't have raised that money myself.”

“This was the first site we saw near the university of Denver campus. It was 850 square feet. It was in terrible condition. It needed a lot of work. I think the rent was 800 dollars a month or something like this.”