Steve Ells invented the burrito bowl, and now he thinks folks is likely to be affected by “slop bowl” fatigue. In an interview with the Wall Avenue Journal, the founder and former CEO of Chipotle talks about his new idea, Counter Service, a sandwich store that launched final yr in New York Metropolis and plans to develop to Charlotte and Dallas subsequent yr.
Counter Service focuses on slow-roasted meats, do-it-yourself bread and made-in-house sauces and relishes. The idea pivots away from an earlier post-Chipotle enterprise, a vegan restaurant constructed round robotics. It makes use of expertise that flags incorrectly assembled orders, a part of a broader system predicting gross sales utilizing site visitors, transit and climate knowledge.
Ells says the enchantment is within the particulars that the majority chains skip. “The items of meat usually are not completely formed just like the belongings you see in these chain sandwich locations,” he mentioned. “We’re making all of our sauces and relishes and garnishes. It’s troublesome to do this stuff.” After 27 years consuming Chipotle almost daily, he says he now eats at Counter Service simply as usually.
Steve Ells invented the burrito bowl, and now he thinks folks is likely to be affected by “slop bowl” fatigue. In an interview with the Wall Avenue Journal, the founder and former CEO of Chipotle talks about his new idea, Counter Service, a sandwich store that launched final yr in New York Metropolis and plans to develop to Charlotte and Dallas subsequent yr.
Counter Service focuses on slow-roasted meats, do-it-yourself bread and made-in-house sauces and relishes. The idea pivots away from an earlier post-Chipotle enterprise, a vegan restaurant constructed round robotics. It makes use of expertise that flags incorrectly assembled orders, a part of a broader system predicting gross sales utilizing site visitors, transit and climate knowledge.
Ells says the enchantment is within the particulars that the majority chains skip. “The items of meat usually are not completely formed just like the belongings you see in these chain sandwich locations,” he mentioned. “We’re making all of our sauces and relishes and garnishes. It’s troublesome to do this stuff.” After 27 years consuming Chipotle almost daily, he says he now eats at Counter Service simply as usually.
