1. Brian Niccol noticed that Chipotle restaurants were often running out of key items like chips and chicken after reopening from the pandemic. He addressed this by demanding a return to high standards, emphasizing that a Mexican restaurant should never run out of chips, and pushed his team to quickly fix the issue.
2. Niccol listened to feedback from Chipotle workers and discovered they were using a makeshift solution to offer larger portions of guacamole. He immediately added the right buttons to the cashier terminals and provided proper containers, making the process more efficient and satisfying customers’ needs.
By Theron Mohamed | AUG 17, 2024
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