Chipoltle goes natural (and the problems)

Chipoltle has tried small local suppliers for pork. It wasn't easy to do. See Washington Post article.

http://www.washingtonpost.com/wp-dyn/content/article/2008/03/25/AR2008032500813.html

"the company soon will serve only naturally raised chicken and beef, too."


this is another reason I will back this chain. So ofeten, chains are demonized, but here's a company trying to do it right. IMO, it shows, the food at Chipotle's is fresher than many more upscale restaurants.

Nothing frozen, all fresh vegetables, naturally raised animals. etc, etc. Plus, every Chipotle I've been to has been impeccably clean, even at the busiest time.

I think Chipotle remaining corporate owned and not franchising was the best decision they could've made for keeping the quality high.

I had thought they cooked everything on-site but not according to this. From the post article above;

"Sourcing locally was trickier, however. The pork for all 67 of its mid-Atlantic restaurants is cooked at a kitchen in Manassas"

Oh well, it was still good.