If you’ve felt your burrito was smaller than it should be, smaller than in the commercials, the CEO agrees.
Well, ya know what? Hope that 10% savings really helped you. Because between diminishing portions, diminishing quality, raised prices, and health issues from contaminated food over the years, I’ve stopped going. Like, completely. Used to get it once a week or so. Now I haven’t had it since before the pandemic.
And I’m not the only one. My local chipotle in 2005 would have a line wrapped out the door, and down the plaza to 2 shops down. Just a continuous line, at all times, and you KNEW it’d be 45 minutes before you get your food.
Now most of the time when I walk by, I’ll glance inside and see no line at all. I could walk right in, and order. No waiting. I COULD do that…but still no.
I said this in another thread but Everytime I’ve gone to as chipotle to fix something as part of my job, the kitchen area has always been disgusting. Like brown water on the floor disgusting.
…why is the water BROWN??? Is this as obvious as I think, and I’m just refusing to mentally accept that it’s what I think it is?
Like the other person said, it’s dirt, rotten food, unkept drains. It’s not poo or anything that disgusting but still way beyond what I consider acceptable quality.
lol, it’s usually just rotted food, pressed into surfaces and not properly cleaned, uncleaned drains so your not able to properly rinse the floors and whatnot, gross but not quite that gross
There are three restaurants I distinctly remember long-term as health risks: Chipotle, Chi-Chis (decades ago), and Jimmy Johns.
The first, I still consider a risk. The second is long gone, and exists only as branding for salsa and the like. The latter, made a concerted effort to get rid of the one risky part of their product which couldn’t be cooked or otherwise sterilized (sprouts, by definition) and to my knowledge hasn’t had a large-scale problem since.
JJs is the only one that handled it even remotely correctly, after either the first or second outbreak, by straight removing the risk. They’re also the only one of the two remaining above that I’ll patronize. I’ve never eaten Chipotle, and it strikes me as highly unlikely that I ever will.
I tried going to Jimmy Johns a few months ago. Now granted, I know each location is franchised, and your millage may vary, blah blah blah…
That out of the way, I walked in, looked at the prices, and walked back out. They wanted $26 for a sub. More if you add chips and a drink. I looked over at the guy eating his sub at a table, and it looked THIN.
I just said "fuck that. I’m not paying $26 for something half as big as what subway charged $5 for about 10 years ago. And when you consider it’s half the size, it would be more like $2.50 10 years ago.
Now this sub place wants $26. For a god damned fast food sandwich.
So I walked into subway, and for a similiar sandwich (unsure if their portions are reduced) they wanted $16 for a sandwich.
These fast food places realize that their entire business model relied on speed, and CHEAP, right??? Half the time I feel like I could have went to a sit down place like red robin for similar prices. Maybe not a fancy sit down resteraunt, but one of those chains, like red robin, bw3, applebees, ect.
OH! And thats the other thing. These fast food places now on their screen ask for a tip. FUCK THAT. Thats not a place tipping is acceptable. I’m not sitting down. You’re not my waitress. You’re handing me food in a bag over a counter.
Or the one that REALLY pissed me off. Asking to tip at the self checkout at ALDIs. WHO THE HELL AM I TIPPING???
Woah, that’s absolutely insane. Subway has always struck me as a little pricey for what they offer, but they’re also dead consistent which counts for something.
JJs, no way I’d spent $26 for a sandwich of any size.
At those prices (or McDonald’s prices these days, TBH), I’d just as soon sit down and also tip for basically the same amount of money with better quality food.
Self-checkout tipping has never made sense to me. I haven’t done the deep dive research, but I suspect that since the tips are not directed at an employee, it’s an easy way for the business itself to get tips w/o being in violation of tip theft laws. No intended employee recipient == free-for-all and business can grab the cash.
You consider chipotle to be a health risk because the food is cooked there? I assume you would consider a Burger King a health risk?
More that they’ve had a number of food safety issues over the years, and seem not to have taken any definitive steps to resolve that - as opposed to e.g., JJ’s who got rid of the sprouts, since they were entirely unable to be cooked/sanitized/etc.
I really want to stop eating Chipotle, but I’m autistic and it’s one of my few safe foods that I just can’t give up.
…define “safe”. I’m not sure from a health standpoint it’s all that safe.
People who are on the spectrum get comfortable with certain meals and consider it safe. Like, it’s consistent. New foods and flavors really mess with them.
They most likely mean safe as in they are used to it and it causes no sensory issues for them.
I never eaten their food. So guess I missed nothing.
You missed the bloody underwear phase of the 2010s.
The what
At least those folks get some food. The chipotle near me tells people to order online and then does nothing until hours after the food was due and people complain.
There used to be a place in the town where I grew up that advertised “burritos as big as your head,” but they did not take large-headed people like myself into account. The burrito was smaller than my head.
There is a place here in Seattle that has pictures of their burrito grande next to babies and they are of equal size. Somewhat ironically the restaurant is name Gordito’s Healthy Mexican restaurant.
By ‘healthy,’ they clearly mean the portions.
Yes! La Bamba! Was it a chain?
I’m not sure. I only knew of it being in one spot in Madison.
I have my own photo of that same thing, took it in Chicago in 2013!
Then yes, because I was in Indiana.
Lionel Hutz would have taken that case for you.
I would have sued, but they were damn good burritos.
When chipotle first started the lines where long and the food was good. Their process flow was optimized for the constant stream of customers.
They had a large staff of people for the size of the restaurant so people had dedicated jobs with a few who spent all day cleaning.
They were always way under on their holding times for the food. They separated people handling hot and cold ingredients and the till.
From a foodborne pathogen aspect it was a really safe place to eat.
Then they overbuilt, increased their prices and lost quality control. Their customer flow started declining. With the decrease in customers, food was pushing holding times, crews were reduced so more cross-contamination occured, and cleaning fell way behind.
Today Chipotle can be referred to as “shitpotle” as the probability of foodborne disease is pretty much guaranteed.
ceo is subscribed to penguinz0
I wonder how bad their financials are if the CEO is publicly speaking out about this problem.
Chipotle used to be my favorite restaurant, but the last time I ate there was probably 2019. It just stopped being worth the effort of trying to get a full bowl.
Coincidentally, 2019 is when they got a new CEO, laid off almost all the corporate personnel and moved from Denver to Newport Beach. Weird that decapitating the company would have an effect on it…
It shouldn’t really require effort. If I wanted to expend effort, I would cook this shit at home. Which is what I actually do do, because fuck fast food price gouging.
I want to know what they did with the rice? Like it’s mushy and or has the wrong flavor. I think it used to have some lime juice in it, but now the rice being bad just overpowered the whole thing.
I stopped going there after they required ordering via their app. Not sure if that was a policy everywhere or just around here. I use apps to order at a lot of places, but I’d tried using the Chipotle app previously and found both smaller portions and that their error rate was higher than I was willing to deal with. If I can’t walk in and watch my order being made so I can make sure it’s correct, sorry, I’ll go somewhere else.
Was that during COVID? I regularly eat Chipotle around the US and I’ve never encountered this requirement, I always order at the counter so it is fresh.
Yeah, that’s when the requirement started. I’d tried the app before that and that was when I decided I wouldn’t use it. They kept the policy around long enough for me to completely give up on them. Not actually sure if it’s still a thing around here. Not super urgent for me to find out. I go to Pancheros now for a quick service burrito analogue.
I remember that chipotle was the restaurant for college campuses. Early 2000s and into the 2010s. But then…it became shit.
Other companies came in and they were better and cheaper.
Now I only go to Chipotle when I’m on the road and literally can’t find a better place. Hell, I’ll go to McDonald’s before I go to Chipotle.
They fell so hard.
There’s a local cart that does burrito bowls and half the positive reviews say something like “its like chipotle used to be”
This, but Qdoba.
Thing is, the burritos are already really large. It’s more than a dinner portion by itself. Everyone here wants to make fun of Americans for being fat, but then they bitch when their 1400 kcal burrito is now 1200 kcals.
Anyone would complain if they’re paying the same price…
And anyone would complain even more if they’re paying much more and getting less.
No they are not. They haven’t been large enough to be considered a meal in the last 10 years. They are $15 for a little piece of shit that is about the same size a a child’s cheese burger from a happy meal.
