Chipotle Mexican Grill's food crisis conundrum / Jessica C. Murray, Hyun Jeong Kim.

Format:

Book

Author/Creator:

Murray, Jessica C., author.

Kim, Hyun Jeong, author.

Series:

SAGE business cases.

SAGE business cases

Language:

English

Subjects (All):

Chipotle Mexican Grill, Inc--Case studies.

Chipotle Mexican Grill, Inc.

Chain restaurants--Case studies.

Chain restaurants.

Foodborne diseases--Case studies.

Foodborne diseases.

Physical Description:

1 online resource : illustrations.

Place of Publication:

London : International CHRIE, 2020.

Summary:

Chipotle Mexican Grill is a popular quick-service style restaurant chain, which specializes in Mexican style food. The first Chipotle was opened in 1993, by Chef Steve Ells, in Denver, Colorado. Chipotle rapidly expanded, and currently has more than 2,000 locations across the United States. According to their website, Chipotle is proud to utilize fresh ingredients and serve "good food, fast" instead of fast food. Chipotle is a publicly traded company and was first introduced to the market in 2005.In late August and early September 2015, Chipotle experienced a Norovirus outbreak in Boston as well as a Salmonella outbreak in California. Although these initial food crises received media coverage, they did not appear to cause a drastic drop in Chipotle's stock values. However, just a few months later, in late October, there was a widespread outbreak of E. coli O26. Cases related to this outbreak were found in Washington, Oregon, California, Delaware, Kentucky, Maryland, Minnesota, and Oregon. The majority of cases were centered in Washington and Oregon; but genetic testing by the Centers for Disease Control and Prevention (CDC) showed that all cases were related. A total of 55 illnesses were reported for this outbreak; 21 of which required hospitalization (CDC, 2016). In early November, Chipotle voluntarily closed all 43 restaurants in the Seattle and Portland market areas in reaction to the outbreak. Signs were posted on the doors of each location notifying customers of the closures; all restaurants reopened by the end of November (Peterson, 2015; Washington State Department of Health, 2015; Centers for Disease Control and Prevention, 2016; U.S. Food and Drug Administration, 2016).

Notes:

Originally Published In Murray, J. C. & Kim, H. J. (2020). Chipotle Mexican Grill's Food Crisis Conundrum. Journal of Hospitality & Tourism Cases, 8(3), 9-16.

Includes bibliographical references and index.

Description based on XML content.

ISBN:

1-5297-9875-2

9781529798753

OCLC:

1290779563