00:00 Speaker A
What do you say to those that come in and say, ah, Chipotle didn’t give give me enough food.
00:06 Speaker B
You should ask for a little more. It is always been our brand ethos and it is still to this day. We serve big, beautiful bowls and burritos.
00:15 Speaker B
Full stop. No questions asked. If you want more, just ask the team member, I promise you.
00:21 Speaker B
There’s never a team member on that line that’s going to say no to you.
00:23 Speaker A
So you’re not skipping people.
00:24 Speaker B
We are not. I tell my team all the time, put as much food in that bowl and burrito as you possibly can. I want the consumer to tell you it’s too big.
00:32 Speaker A
Are you still using, are you testing those cameras to like measure how much goes in bowls? Is that still a thing?
00:36 Speaker B
We are. So we’re using an AI visioning system. We’re in a handful of restaurants now. And so it’s evolving and we can leverage the tech for other things like ringing accuracy, deployment, etc.
00:46 Speaker B
We haven’t gotten it down dialed into a science yet, but we’re working on it.
00:50 Speaker A
But you don’t want to get to the point where like it’s measuring like quarter inches in food. Like that’s not where this is going.
00:54 Speaker B
That’s not where we’re talking about here. No.
00:57 Speaker B
We will continue to put heaping spoonfuls of food in bowls and burritos. Full stop. Again, that’s how we built this great brand and that’s how we’ll continue this great brand into the future.
1:05 Speaker B
Um, that is not who we are. We’re about abundance, we’re about value. And I think about and I talk about this often, value equals benefit over price.
1:12 Speaker B
Right? If I can hold the price constant, which I am working hard to do, even in the face of mid single digit inflation that I’m seeing in my business this year. I’m not passing that off to the consumer. We’re absorbing.
1:21 Speaker B
And right? And so what I can do is improve the benefit of the offer. How do I improve the benefit? By giving you abundance, by continuing to source the best ingredients in the world, by ensuring it’s made fresh, prepared correctly every day, and then give you menu innovation that is meaningful and compelling for you to come in and try something different every three months.