Once the products are received from the local farms, manufacturing occurs at each restaurant. The Co-CEO of Chipotle is actually a classically trained chef, so correct cooking techniques are very important to the company and is something that they take pride in. Employees start every morning off by spending about 4 hours chopping and preparing the food. Ingredients such as lettuce, onions, and cilantro are all chopped by hand at the restaurants. Chicken and steak are also cooked and cut in the restaurants the day that it is available for consumption. This goes along with Chipotles desire to provide the best and most fresh product that they can.
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