At Kernel, Chipotle’s Steve Ells Is Trying to Solve Lunch
"Launched in the early 1990s by a classically trained chef who adopted an assembly-line burrito model, the chain made fresh salsas, guacamole, and commitments like free-range pork central to its identity while avoiding gimmicks and menu clutter. The founder's fastidious approach drove chef hires and ingredient projects (even experimental tortilla work), but the brand also suffered major food-safety outbreaks in 2015 that exposed vulnerabilities of large-scale fresh-ingredient operations. The company has since explored automation (e.g., chip fryers, guacamole machines, robotic make-lines) as a way to improve consistency and efficiency." - Elizabeth G. Dunn
