Chipotle’s food handing was designed for lots of customers over a short period. When they started, their restaurants always had a line. So they always had fresh ingredients and a lower risk of foodborne illnesses because nothing sat around long enough for pathogens to multiply on it.
By the mid-2010’s they had massively over-built, the lines disappeared. They more than earned their moniker of “Shitpotle”.
Chipotle’s food handing was designed for lots of customers over a short period. When they started, their restaurants always had a line. So they always had fresh ingredients and a lower risk of foodborne illnesses because nothing sat around long enough for pathogens to multiply on it.
By the mid-2010’s they had massively over-built, the lines disappeared. They more than earned their moniker of “Shitpotle”.