Analysis of information sources in references of the Wikipedia article "Chipotle Mexican Grill" in English language version.
Try our new braised tofu sofritas at all Chipotle locations.
We may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation. The risk of illnesses associated with our food might also increase in connection with an expansion of our catering business or other situations in which our food is served in conditions we cannot control.
We may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation.
Consumers will conclude that these people have not done anything in spite of what they've been saying, and that becomes a credibility issue," he [Dr. Ian Williams] said. "For a company like Chipotle, which talks a lot about the integrity of its food, that's seriously damaging.
{{cite press release}}: |last= has generic name (help)Chipotle also has several locations across Metro Vancouver, including in Burnaby, West Vancouver, Surrey, and Langley. In Port Coquitlam, Chipotle operates its "Chipotlane" model - it's a drive-through pick up for pre-placed orders (not on-demand ordering through a speaker like other fast-food chains). It's the first Chipotlane in Canada, too.
Chipotle also has several locations across Metro Vancouver, including in Burnaby, West Vancouver, Surrey, and Langley. In Port Coquitlam, Chipotle operates its "Chipotlane" model - it's a drive-through pick up for pre-placed orders (not on-demand ordering through a speaker like other fast-food chains). It's the first Chipotlane in Canada, too.
Try our new braised tofu sofritas at all Chipotle locations.
We may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation. The risk of illnesses associated with our food might also increase in connection with an expansion of our catering business or other situations in which our food is served in conditions we cannot control.
We may be at a higher risk for food-borne illness outbreaks than some competitors due to our use of fresh produce and meats rather than frozen, and our reliance on employees cooking with traditional methods rather than automation.