1. Stephanie Russell, Enric Larregola, Nicholas Maurer and Shane Nolan

2. How To Pronounce CHIPOTLE or Should We Say chee-POHT-leh

3. Brief Overview Headquarters: Denver, Colorado
Number of Locations: 1084
Areas Served: United States (38 States), Canada (Toronto, Ontario)  and England (London)
Number of Employees: 26,500

4. Areas Served 

5. Top Management Team Steve Ellis: Chairman & Co-CEO
Montgomery F. Moran: Co-CEO
John R. Hartung: Chief Financial Officer
Robert Blessing: Chief Development Officer
Mark Crumpacker: Chief Marketing Officer

6. Chipotle's Story 1993- First Chipotle opened at a former
Dolly Madison ice cream location.
1995- Added second and third Chipotle 
locations.
1996- Opened five more Denver area restaurants. 
1998- Chipotle brings on outside investors.
1999- First Chipotle's opened outside of Colorado: Minneapolis, MN and Columbus, OH.

7. Chipotle's Story (contd.)
1999- Steve Ells learns about the way
 most pork is raised in the US. Decides
 to do things in a different way. 
2000- Started serving naturally raised pork. 
As of % of pork is naturally raised.
2002- Started serving naturally raised chicken. 
Now, 100% of chicken is naturally raised.
2004- Ahead of the curve, Chipotle starts using zero trans fat frying oil.

8. Chipotle's Story (contd.)
2006- Chipotle goes public on NYSE.
2007- Over 60% of our beef is naturally
          raised. As of % of beef is 
          naturally raised.
2007- Stopped using cheese and sour cream with rBGH for Chipotle.
2008- As of 2010, 40% of our black beans are certified organic.
2009- Steve Ells testifies before Congress to try to 
eliminate the use of antibiotics in ranching.

9. Chipotle & McDonald's 1993: Chipotle is founded by Steve Ells
1998: McDonald's enters the picture, purely as an investment partner
2001: McDonald's becomes the majority owner of the firm, making Chipotle a fully-owned subsidiary of McDonald's
: Chipotle expands from under 100 locations to 466, expanding into more than 30 states
2006: McDonald's says goodbye to Chipotle, spinning off the company in an IPO on the NYSE (CMG)

10. Mission Statement
Chipotle has re-vamped their mission statement to a simple but effective, “Food with Integrity.”  This embodies Chipotle’s position on the importance of using animals that are naturally raised in “happy” environments.
Chipotle believes it is important for people to know where their food comes from
Steve Ells is working to create a  business in which all of their animal byproducts are naturally raised  (free from steroids and chemicals)       

11. Mission Statement (cont.)
They receive 100% of their pork from naturally raised pigs from those producers who can meet their strict guidelines.
85% of their beef comes from farms held with the same criteria
35% of their dairy comes from cows that are pastured raised.
100% of their dairy comes from cows that have never received the rBGH hormone.
Trying to get their chicken from farmers who do not use antibiotics
They believe that happy animals produce better tasting food Chipotle's Fast Food Facelift

12. Mission Statement Analysis
Who: A man or woman living life on the run, but does not want to sacrifice quality for convenience.  Mid 20s to late 30s.  Most are successful, urban and trendy.  
What: Mexican cuisine, specializing in burritos, tacos, bowls and salads.  All of which are made with the highest quality products (naturally raised).  
How: An assembly line style, where the food is cooked and prepared in front of the customer and served with the highest possible customer service. 
Why: "Food with Integrity" is their commitment to finding the very best ingredients, raised with respect for the animals, the environment and the farmers.  

13. Income Statement 

14. Balance Sheet

15. Statement of Cash Flows

16. Objectives
Serve 100% of naturally raised animal meat and dairy products at all Chipotle stores (Food with Integrity).
The demand for pasture-raised animals has increased, thus the supply has also seen an increase.
An attempt to take control of the healthier (organic) food consumer.

17. Current Company Strategies
Provide the highest quality raw materials (naturally raised beef, chicken, and pork)
Figure out the best recipe and provide our customers with a high quality experience (fast-casual dining)
Focus on cooking techniques while providing customers with reasonable prices
Maintain a trendy culture inside the store
Music
Chipotle Radio
Architecture
Friendly employees
Serve food quickly and efficiently 

18. Chipotle Goes Green
Chipotle is working closely with farmers and ranchers to ensure their operations create as small an impact as possible on the environment
Thus they realize the importance of ensuring that all Chipotle restaurants are as Green as possible
Their restaurants in Gurnee, IL and in Minnetonka, MN are registered with the United States Green Building Council
The nations first ever Platinum LEED certified restaurant
The highest level- in the Leadership in Energy and Environmental Design (LEED) rating system 

19. Nick's Chipotle Visit architecture music culture menu easy to read
architecture
music
culture
menu easy to read
friendly
quick

20. Macro Analysis Economic
Market is rebounding (Chipotle stock is climbing)
"Going Global" movement
Unemployment rate at 9.2%
3 year consistent decrease in median household income ( )
Decline in spending money
Franchised stores are gaining popularity

21. Macro Analysis Cultural/Social
Trendy stores are gaining popularity (casual dining)
People are demanding healthier food
People are eating out more
More people are living by themselves or with unknown roommates
"Going Green" movement
 Rise in Hispanic population in the U.S.

22. Macro Analysis Political/Legal
Government regulations on food products  (possible fat tax)
Increased pressure on unethical businesses (treatment of farm animals)

23. Macro Analysis Technological New social media technology available
Businesses embracing technology
Rise in online food ordering
Increase in smart phone devices
Newer and faster ways to prepare food
Chipotle introduced new heating machines that heat tortillas faster and more evenly, (NO MORE RIPPING!)

24. Macro Analysis Competition Increase in casual dining
Increase in Mexican grill chain restaurants (Moes, Qdoba)
Very competitive market
Many big business to compete with (Taco Bell, McDonald's, Wendy's)
Low prices
Great brand names
Huge growth potential
 Possible price war

25. Moe's Southwest Grill
Run their business a unique way, they have out of the world name for their food menus
(Homewrecker, Fat Sam, Joey Bag of Donuts)
The atmosphere at Moe's is also different, they only play music from dead musicians to get people’s attention
Focus heavily on customer service
The way they welcome you is different from any other restaurant, "WELCOME TO MOE'S."
Offer healthier food products which has helped attract new customers

26. Qdoba Mexican Grill Very similar business and food options
Much deeper menu
Cannot customize burritos
Don't use all natural and organic food items 
Actually have cooks in the back cooking food in pans
Similar trendy style, play music inside the store
Huge burritos at a bit cheaper of a price
Not as fast

27. McDonald's Fast-Food Industry Leader
Generate new products more aggressively than in the past
Create new selections that are tried out in one market for several weeks to see how the sales, costs, and margins grow and how easy they are to prepare by the company's constantly-changing staff
Current trend focuses more heavily on social responsibility
Attempting to create healthier options for their consumers like salads, apple slices or milk instead of fries and soda

28. Wendy's/Arby's Group Their number 1 focus is quality
All Wendy’s restaurant guarantee the highest quality
Prices are higher than other fast-food competitors because they want to be seen as a higher end fast food restaurant
They are willing to sacrifice quality for a price increase 
The Late Night Window is open until 1am or later
An advertising campaign designed around it proves its importance
Increasing their menu options to help attract more customers
(Baked Potatoes, Chili, Boneless Wings and Salads)

29. YUM Brands (Taco Bell/KFC)
Focus many of their strategies around marketing
(example: iPhone app “why pay more” )
Fast-food restaurant that focuses heavily on customer service 
Try to make service as fast as they can, so they can get more money, and more customers
Cater towards families by offering bulk dinner packages

30. Porter 5 Force Model Rivalry Among Competing Firms: (high)
Entry of New Competitors: (low)
Potential Development of Substitute Products: (medium)
Bargaining Power of Suppliers: (medium)
Bargaining Power of Consumers: (high)

31. Rivalry Among Competing Firms: (high)
This is usually the most powerful of the 5 competitive forces
Rivals (Direct Competitors)
Moe’s Southwest Grill and Qdoba Mexican Grill are both widely known and similar fast casual dining establishments  
They create a threat to Chipotle because they serve the same kind of products
Substitutes (Indirect Competitors)
Other fast food companies (MCD, YUM, WEN)

32. Entry of New Competitors: (low)
Hard to successfully enter the industry (very high failure rate)
Already fierce competition
Very difficult to compete with such big companies (Chipotle, MCD, Wendys/Arbys, Yum Brands)

33. Potential Development of Substitute Products: (medium)
Rather than eating at Chipotle, one could opt to:
Stay home and make a burrito or taco 
Go to another fast-food restaurant 
Substitutes are not limited to our rival competitors of places such as Moe’s, Taco Bell and Qdoba but also include other fast food chains such as McDonalds, and Wendy’s/Arby’s Group.  
Seek a more “authentic” Mexican experience
(example: Allegany’s Don Luchos)  

34. Bargaining Power of Suppliers: (medium)
 The ingredients that they use for their products is not low in supply (chicken, pork)
However since Chipotle uses the best raw materials, they often have to pay a premium to stay consistent with their "Food with Integrity" mission
Additionally, there are fewer farms that Chipotle views as acceptable for their purchasing needs 
Chipotle products also require a large amount of fresh produce, which are all seasonal products (tomatoes, onions, lettuce, etc). 
As a result the prices for these products may be higher due to seasonality factors
Rising prices in oil also affect Chipotle 

35. Bargaining Power of Consumers (high)
This force will be high because the consumers are what runs Chipotle’s business
If people do not enjoy the service and products that the business is producing, Chipotle's profits will decline and may lead to eventual closing of locations 
Chipotle will need to ensure that there prices remain competitive to their competitors within the market place
We believe this is a place where Chipotle will need to seek improvement as their prices are currently higher than their competitors on average

36. Direct Competitive Profile Matrix

37. Indirect Competitive Profile Matrix

38. Financial Ratio Analysis

39. External Factor Analysis (EFE)

40. Core Competence
Some of the value chain activities that Chipotle performs especially well are:
High quality products with the best raw materials
(naturally raised beef, pork and chicken)
Healthy ingredients
Good, clean and friendly environment
(decor, music)
Provide customers with a fast-casual dining experience at an affordable price
Fast-service
Serve alcohol

41. Distinctive Competence
The firm's strenghts that cannot easily be matched by competitors are:
High quality products with the best raw materials (Moe's vs Chipotle)
Healthier ingredients compared to other fast food establishments (compare a Chipotle burrito with a McDonalds hamburger)
Serve alcohol

42. Competitive Advantage
Chipotle provides high quality Mexican food at a reasonable price, with a short weighting period
They use naturally raised animals for their meat and place great emphasis on quality in the production of all their products and services
The main competitive advantages that seperate them from competition are:
Naturally raised meat in food (healthy)
Unique flavor of high quality products

43. Value Chain Analysis Inbound Logistics: (high)
Their high quality raw materials add a lot of value to the final product
They use naturally raised animals for almost all their meat
Better vegetables than competitors
Operations: (low)
This stage doesn't add that much value to the product compared to their competitors
A lot of competitors use a similar type assembly line to make their products
They are considered a fast-casual restaurant rather than traditional fast food so they are not known for their speediness

44. Value Chain Analysis (cont.)
Distribution: (very low)
Chipotle's distribution is inexistent
 They do not deliver their products.
Sales and Marketing: (low)
Chipotle spends 1% of their total revenues on ads compared to their larger rivals that spend 4% or more. They spend less in a year than MCD in 48 hours. They need to increase their market campaigns in order to compete with their larger competitors.
Advertise with Billboards and radio ads
Take advantage of word of mouths campaigns
Give-a-ways
They sponsor teams 
(cycling) 

45. Value Chain Analysis (cont.)
Service: (Medium)
They rank among the top in fast food customer services based on price, environment, meal, and service.`
Conclusion:
Most value is added in the raw materials stage by getting the best ingredients available. 
Additional value is added during the actual process of making the burrito delicious (and fast).
The Finally value is added with great service in a well kept, and highly enjoyable store. 
Chipotle's key to success

46. Corporate Culture Take social responsibility seriously
Use natural wholesome ingredients and promote responsible farming
Trendy- Management establishes a positive work experience and also a enjoyable place to eat. Chipotle serves beer, plays music, has unique furniture decor (very modern), and maintains an exceptionally clean dining space
Love what they do
Chipotle tries to establish a loyal customer base through taking great pride their work. This leads to great customer service
 Workforce values
Value workers to establish a positive working envirnment
"Promote from within" Line workers can be promoted to store managers at new locations

47. Internal Factor Analysis (IFE)

48. Further Evaluation of Strategy
CONS
A lot of money, time and research to successfully enter international markets
Language barriers
Different law systems
Exchange rates
Political instability
Money spend in training new employees to meet Chipotle's values
PROS
Increase total revenues
will increase the amount of money to be spent of advertising 
Increase the overall size of the company (so they can compete with their larger competitors)
High acceptance rate in European countries (different style of life, more healthy, socially responsible)
Increase in sales

49. Strategy #2: Implement a Short Term Mass Marketing Strategy
Start clever television ads that are consistent with Chipotles culture by advertising:
Social responsibility
Health
Taste
 Magazine ads, sponsorships, and product placement
Boost brand image
Help boost company growth
Keep advertising short term
Gain awareness then revert back to W.O.M. campaign
Sudden surge of advertising to seperate them from direct competition (Moes, Qdoba)

50. Further Evaluation of Strategy
PROS
Boost brand awareness
Increase sales
Generate greater revenue
Allow for easier growth into new markets
CONS
May not be consistent with Chipotle's values
Expensive
May deter current investors due to high initial expense

51. QSPM

52. QSPM (cont.)

53. The 7-S Framework Structure
The division of tasks as shown on the organization chart
The management teams will play a crucial role in the implementation of both of these strategies (CMO Mark Crumpacker and CEO Steve Ells)
Additionally the lower level employees will need to adapt to the new environment and continue the firms core values  
Responsibility for actions must be strictly enforced
Deadlines
Strategy
The coherent set of actions selected as a course of action
The set of actions for each of our two strategies have been presented  previously
Increase Growth Plan
Short Term and Aggressive  Marketing Strategy

54. The 7-S Framework Systems
The processes and flows that show how an organization gets things done
Chipotle heavily relies on their top management teams interaction with lower level employees
Implementation will start with the top and trickle down within the organization
It is crucial for management to set the tone
Style
How management behaves
Management needs to tackle the proposed strategies head on if they are going to be successful 
Completet strategy formulation, implementation and evaluation are crucial 

55. The 7-S Framework Staff The players in the organization Skills
The players in the organization are the employees
It is vital for all levels of the organization to understand the goal of the proposed strategies
Success starts with understanding
A strategy is essentially a short-term mission
Skills
Capabilities possessed by the organization
The managers at Chipotle are highly capable of executing the proposed strategies
They have a strong passion and desire for the firm and work to ensure that success is a constant within the organization
Managers from all departments must work together
 Collaboration is Key

56. The 7-S Framework Subordinate Goals
The values shared by all in the organization
The mission is to successfully enter new markets (internationally) while remaining faithful to the already established Chipotle name of quality (Food with Integrity), exceptional customer service and an ambiance of a sophisticated and trendy dining experience,
by introducing franchising and
implementing a short term marketing strategy

57. How To Eat A Burrito