Chipotle: The Long Defeat of Doing Nothing Well

Because other restaurant chains are any different?

>But they also illustrate something important about food safety: Although the crops, meats and other foods produced by modern conventional agricultural technologies may not bring to mind a sentimental Norman Rockwell painting, they are on average safer than food that reflects pandering to current fads. And Chipotle knows it. “We may be at a higher risk for food-borne illness outbreaks than some competitors,” the company admits in its filings with the Securities and Exchange Commission, “due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation.” (Think about that: Would you agree to open-heart surgery if the anesthesiologist planned to use “traditional methods” instead of state-of-the-art technology?)

This part of the article is actually beyond the pale. Do they really advocate for frozen meats and mass-cooking techniques because "safer"?

Is that what happens at the expensive restaurants Forbes executives go to?