Chipotle Taps Taco Bell CEO to Be Its New Head

I'm not sure Niccol is going to like their lack of basic metrics.

Source: work on the restaurant ops software

Edit: I get that this was probably more about the corporate culture as a whole, but working conditions and pay at the store level is equally as important in terms of customer experience in my opinion. 5 years ago when I went to a Chipotle, the workers there seemed happy. Now when I go, they clearly aren’t.

It’s also surprisingly vegetarian friendly compared to, say, your average burger joint.

It’s also really cheap. You can eat a days worth of calories for like $10.

I had some kind of a burrito. I don't think I have ever been served food anywhere else that was more disgusting (sorry, I don't know of a more appropriate word to use here). And I'm not picky at all! I'll eat basically anything that you can throw at me - but this.. this was something else.

To be honest, I assumed and hoped it was a one-off occurrence because I couldn't imagine anybody going there more than once in their lifetime and they couldn't possibly be in the business if they'd constantly serve that kind of fast food.

I've read that at some point, Lebanese immigrants to Mexico also brought the shawarma/gyro with them and further contributed. I think it fills the same kind of food niche that Doner Kebabs fill in Europe, cheap, fast, unhealthy and filling. It's also an ideal foodtype for post-drunken late-night eating. Tacos seem to originate as a slang term used for mining charges in 18th century Mexican silver mines. At some point, somebody wrapped some meat in a tortilla and sold them as cheap laborer food.

Taco Bell was started by a guy named Glenn Bell back in the 1960s, he organized the menu, standardized on hard taco shells and a franchise model. They eventually discovered a kind of niche as a late night college food because you could easily get a couple days worth of food for cheaper than just about anywhere else -- and despite appearances has a very strong food safety record. Taco Bell is also the target of jokes about being low quality "garbage". (a common joke is that you can pick up your food at the counter and then go flush it down the toilet and cut out the middle man). Still, if you work late nights or went to college as an American, you probably ate a lot at Taco Bell and eventually developed a taste for it. If you've ever watched the movie "Demolition Man" it's a subtle joke throughout the movie that's culturally very funny to Americans.

I've never encountered a proper version of Tex-Mex outside of North America even though lots of places give it a good try. When I travel outside of the U.S. for long periods of time, it's the one kind of food I start to incessantly crave. I've noticed this among other Americans as well. Once, while doing work in Asia in an American enclave, a pop-up Taco Bell showed up charging 3 times the normal price and missing some ingredients and the line was 2 hours long.

They've tried to adopt "higher quality" ingredients and reform themselves in the past, but it's just not in their corporate DNA. More recently, they've decided to embrace their "crap food, fast and cheap" image and have developed an ever changing menu that brings in other junk food stuffs from sister brands. There's probably more food science than food in some of the menu items, but you can think of it as the cheapest molecular gastronomy meal you'll ever have.

Among immigrant friends to the U.S., most of them have their first taste of Taco Bell and think it's similarly revolting, but after a few years in the U.S. the cheapness and ubiquity of it kind of enters the diet. I know of a few people who returned to their home countries and have tried to work with Taco Bell to open franchises locally - and they all hated it the first time they ate it. My wife, a Korean immigrant, craves Taco Bell at times.

Because it's cheap and delicious.

It was everything I ever expected it to be ... I will never eat there again!

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It was very bad, everything I would have expected - sort of like 'Old El Paso' ready-made Tex-Mex, as-prepared by a 1980s-era school kitchen.

Do you have evidence of this? (Does this apply just to the CEO role or to other roles too?)

However, operational food safety is VERY transferable and something the Chipotle really needs.

Now, whether this CEO actually has that knowledge is a different discussion ...