Chipotle Mexican Grill

Corn

By Restaurant Business Staff on Aug. 19, 2008

An a-maize-ing touch of yellow sunshine is embodied in every ear of summer corn. Restaurant kitchens spotlight its versatile nature and sweet freshness in an array of seasonal menu items.

Food

The sandwich, re-imagined

By Restaurant Business Staff on Mar. 21, 2013

The popularity of the sandwich shows no signs of stopping, as operators move beyond old standbys and present consumers with ethnic flavorings, gourmet ingredients and toppings, and new carrier options—everything from flavored wraps to waffles.

A toolbox for boosting traffic? Really?

By Peter Romeo on Jul. 08, 2014

A survey of recent promotions finds the restaurant business lapsing into its discounting habit again, despite indications that consumers want something other than a deal.

Swine intervention

By Peter Romeo on Feb. 09, 2015

Chipotle’s conscious uncoupling with its pork supplier is a lesson for the industry.

FDA issues new anti-food-poisoning rules in wake of salmonella outbreaks

Sep. 14, 2015

The tightened regulations come as two high-profile salmonella outbreaks hit the U.S., one tied to contaminated cucumbers and another to a tainted ingredient used at Chipotle.