Lean in restaurants, from supply chain to construction to menus.
“Well, it was very, very efficient. First of all, the investment cost was very low. And, you know, typical fast food, at the time, had to have room for a drive through. They were usually freestanding. And so all of that required a sizable investment. With Chipotle, we were going into strip malls often in the inexpensive center units, not the more desirable end caps. This was early on. So the investment was very, very modest. And our production system or our service format really was an assembly line.”
–Steve Ells, 29:30/52:46