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2015 Top 100: Why Chipotle is the No. 2 fastest-growing chain2015 Top 100: Why Chipotle is the No. 2 fastest-growing chain

This is part of Nation's Restaurant News’ annual Top 100 report, a proprietary census ranking the foodservice industry’s largest restaurant chains and companies by sales and unit data, among other metrics.

Bret Thorn, Senior Food Editor

June 19, 2015

2 Min Read
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Chipotle Mexican Grill Inc. grew its already substantial domestic same-store sales by just under $870 million, or 27.3 percent, to $4.06 billion, as it added a net 169 units to its system, for a total of 1,755 locations as of the end of the Latest Year. That made it the 14th largest chain in the country in terms of domestic sales, rising from the 17th spot the Preceding Year.

Chipotle accomplished its success with consistent messaging of its “Food With Integrity” slogan of clean-labeled food from animals raised humanely.

Although Chipotle rarely changes its menu, the Denver-based LSR/Mexican chain added Sofritas, an organic-tofu-based protein option that it rolled out over the course of the year.

Chipotle also undertook a variety of marketing initiatives, including a four-part online comedy series on Hulu called "Farmed and Dangerous" that made fun of mainstream animal husbandry, and the signing of a three-year sponsorship deal with Major League Soccer. The deal includes sponsorship of 12 of the league’s teams and of the Chipotle MLS Homegrown Game, a youth all-star exhibition.

Chipotle raised its prices in the third quarter by low single digits, but continued to report traffic increases in the low double digits.

Keys to growth

Consistent messaging. Chipotle’s “Food with Integrity” slogan resonates with its target Millennial audience, which it reaches through unconventional marketing such as Web series and sponsorship of music festivals. Its new sponsorship of Major League Soccer reinforces its positioning of supporting healthful lifestyles.

Customizability. Chipotle’s menu, although limited, provides gluten-free, low-carb, high-protein and vegan options. The fact that the food is assembled to order gives guests the opportunity to tweak their meals as they’re prepared.

Employee development. Chipotle gives its salaried staff not just paid sick leave and vacation, but also tuition reimbursement and other benefits, which it recently said it would extend to hourly employees as well. The company has a culture of cultivating talent and promoting from within.

Contact Bret Thorn at [email protected]
Follow him on Twitter: @foodwriterdiary

 

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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