Chipotle CEO Says Morning Prep Can Be Expedited At Some Restaurants -- Market Talk

Dow Jones

Apr 25, 2025

1254 ET - Chipotle CEO Scott Boatwright says some of its restaurants are not ready to handle peak business periods because they're still prepping. Morning crews begin prep work at 6 a.m. or 7 a.m. so that the process is finished by opening at 10:30 a.m., Boatwright says. Hiccups have often occurred at restaurants without a so-called expo, or a crew member who acts as a liaison between the food assembly line and the cash register. "Restaurants without an expo in place [are] often still prepping and not properly deployed for the peak period," Boatwright says on an analyst call. He also says an expanded rollout of kitchen equipment should expedite prep work. A produce slicer will be in all restaurants by this summer, he says, which will improve speed of prep and consistency of cut sizes for onions, bell peppers and jalapeños. (roshan.fernandez@wsj.com)

(END) Dow Jones Newswires

April 24, 2025 12:55 ET (16:55 GMT)

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Morning crews begin prep work at 6 a.m. or 7 a.m. so that the process is finished by opening at 10:30 a.m., Boatwright says. Hiccups have often occurred at restaurants without a so-called expo, or a crew member who acts as a liaison between the food assembly line and the cash register. \"Restaurants without an expo in place [are] often still prepping and not properly deployed for the peak period,\" Boatwright says on an analyst call. He also says an expanded rollout of kitchen equipment should expedite prep work. A produce slicer will be in all restaurants by this summer, he says, which will improve speed of prep and consistency of cut sizes for onions, bell peppers and jalapeños. (roshan.fernandez@wsj.com) \n</p>\n<p>\n  (END) Dow Jones Newswires\n</p>\n<p>\n  April 24, 2025 12:55 ET (16:55 GMT)\n</p>\n<p>\n  Copyright (c) 2025 Dow Jones &amp; Company, Inc.\n</p>\n</font>","source":null,"html":"<!DOCTYPE html>\n<html>\n<head>\n<meta http-equiv=\"Content-Type\" content=\"text/html; charset=utf-8\" />\n<meta name=\"viewport\" content=\"width=device-width,initial-scale=1.0,minimum-scale=1.0,maximum-scale=1.0,user-scalable=no\"/>\n<meta name=\"format-detection\" content=\"telephone=no,email=no,address=no\" />\n<title>Chipotle CEO Says Morning Prep Can Be Expedited At Some Restaurants -- Market Talk</title>\n<style type=\"text/css\">\na,abbr,acronym,address,applet,article,aside,audio,b,big,blockquote,body,canvas,caption,center,cite,code,dd,del,details,dfn,div,dl,dt,\nem,embed,fieldset,figcaption,figure,footer,form,h1,h2,h3,h4,h5,h6,header,hgroup,html,i,iframe,img,ins,kbd,label,legend,li,mark,menu,nav,\nobject,ol,output,p,pre,q,ruby,s,samp,section,small,span,strike,strong,sub,summary,sup,table,tbody,td,tfoot,th,thead,time,tr,tt,u,ul,var,video{ font:inherit;margin:0;padding:0;vertical-align:baseline;border:0 }\nbody{ font-size:16px; line-height:1.5; color:#999; background:transparent; }\n.wrapper{ overflow:hidden;word-break:break-all;padding:10px; }\nh1,h2{ font-weight:normal; line-height:1.35; margin-bottom:.6em; }\nh3,h4,h5,h6{ line-height:1.35; margin-bottom:1em; }\nh1{ font-size:24px; }\nh2{ font-size:20px; }\nh3{ font-size:18px; }\nh4{ font-size:16px; }\nh5{ font-size:14px; }\nh6{ font-size:12px; }\np,ul,ol,blockquote,dl,table{ margin:1.2em 0; }\nul,ol{ margin-left:2em; }\nul{ list-style:disc; }\nol{ list-style:decimal; }\nli,li p{ margin:10px 0;}\nimg{ max-width:100%;display:block;margin:0 auto 1em; }\nblockquote{ color:#B5B2B1; border-left:3px solid #aaa; padding:1em; }\nstrong,b{font-weight:bold;}\nem,i{font-style:italic;}\ntable{ width:100%;border-collapse:collapse;border-spacing:1px;margin:1em 0;font-size:.9em; }\nth,td{ padding:5px;text-align:left;border:1px solid #aaa; }\nth{ font-weight:bold;background:#5d5d5d; }\n.symbol-link{font-weight:bold;}\n/* header{ border-bottom:1px solid #494756; } */\n.title{ margin:0 0 8px;line-height:1.3;color:#ddd; }\n.meta {color:#5e5c6d;font-size:13px;margin:0 0 .5em; }\na{text-decoration:none; color:#2a4b87;}\n.meta .head { display: inline-block; overflow: hidden}\n.head .h-thumb { width: 30px; height: 30px; margin: 0; padding: 0; border-radius: 50%; float: left;}\n.head .h-content { margin: 0; padding: 0 0 0 9px; float: left;}\n.head .h-name {font-size: 13px; color: #eee; margin: 0;}\n.head .h-time {font-size: 11px; color: #7E829C; margin: 0;line-height: 11px;}\n.small {font-size: 12.5px; display: inline-block; transform: scale(0.9); -webkit-transform: scale(0.9); transform-origin: left; -webkit-transform-origin: left;}\n.smaller {font-size: 12.5px; display: inline-block; transform: scale(0.8); -webkit-transform: scale(0.8); transform-origin: left; -webkit-transform-origin: left;}\n.bt-text {font-size: 12px;margin: 1.5em 0 0 0}\n.bt-text p {margin: 0}\n</style>\n</head>\n<body>\n<div class=\"wrapper\">\n<header>\n<h2 class=\"title\">\nChipotle CEO Says Morning Prep Can Be Expedited At Some Restaurants -- Market Talk\n</h2>\n\n<h4 class=\"meta\">\n\n\n<div class=\"head\" \">\n\n\n<div class=\"h-thumb\" style=\"background-image:url(https://static.tigerbbs.com/150f88aa4d182df19190059f4a365e99);background-size:cover;\"></div>\n\n<div class=\"h-content\">\n<p class=\"h-name\">Dow Jones </p>\n<p class=\"h-time\">2025-04-25 00:55</p>\n</div>\n\n</div>\n\n\n</h4>\n\n</header>\n<article>\n<font class=\"NormalMinus1\" face=\"Arial\">\n<p>\n     1254 ET - Chipotle CEO Scott Boatwright says some of its restaurants are not ready to handle peak business periods because they're still prepping. Morning crews begin prep work at 6 a.m. or 7 a.m. so that the process is finished by opening at 10:30 a.m., Boatwright says. Hiccups have often occurred at restaurants without a so-called expo, or a crew member who acts as a liaison between the food assembly line and the cash register. \"Restaurants without an expo in place [are] often still prepping and not properly deployed for the peak period,\" Boatwright says on an analyst call. He also says an expanded rollout of kitchen equipment should expedite prep work. A produce slicer will be in all restaurants by this summer, he says, which will improve speed of prep and consistency of cut sizes for onions, bell peppers and jalapeños. (roshan.fernandez@wsj.com) \n</p>\n<p>\n  (END) Dow Jones Newswires\n</p>\n<p>\n  April 24, 2025 12:55 ET (16:55 GMT)\n</p>\n<p>\n  Copyright (c) 2025 Dow Jones &amp; Company, Inc.\n</p>\n</font>\n\n</article>\n</div>\n</body>\n</html>\n","isBrief":false,"type":0,"news_type":1,"symbol":"SGXZ81514606.USD","symbol_name":"大华环球创新基金A Acc USD","start_time":0,"source_url":"https://dowjonesnews.com/newdjn/logon.aspx?AL=N","article_id":"2530950819","we_media_id":"106","thumbnails":[],"rights":null,"url":"https://stock-news.laohu8.com/highlight/detail?id=2530950819","pubTimestamp":1745513700,"columns":[],"sourceInfo":null,"weMediaInfo":{"media_name":"Dow Jones","introduction":"Dow Jones publishes the world’s most trusted business news and financial information in a variety of media.","home_visible":0,"id":"106","head_image":"https://static.tigerbbs.com/150f88aa4d182df19190059f4a365e99"},"summary":"1254 ET - Chipotle CEO Scott Boatwright says some of its restaurants are not ready to handle peak business periods because they're still prepping. Morning crews begin prep work at 6 a.m. or 7 a.m. so that the process is finished by opening at 10:30 a.m., Boatwright says. Hiccups have often occurred at restaurants without a so-called expo, or a crew member who acts as a liaison between the food assembly line and the cash register. \"Restaurants without an expo in place [are] often still prepping and not properly deployed for the peak period,\" Boatwright says on an analyst call. He also says an expanded rollout of kitchen equipment should expedite prep work. A produce slicer will be in all restaurants by this summer, he says, which will improve speed of prep and consistency of cut sizes for onions, bell peppers and jalapeos. 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Morning crews begin prep work at 6 a.m. or 7 a.m. so that the process is finished by opening at 10:30 a.m., Boatwright says. Hiccups have often occurred at restaurants without a so-called expo, or a crew member who acts as a liaison between the food assembly line and the cash register. \"Restaurants without an expo in place [are] often still prepping and not properly deployed for the peak period,\" Boatwright says on an analyst call. He also says an expanded rollout of kitchen equipment should expedite prep work. A produce slicer will be in all restaurants by this summer, he says, which will improve speed of prep and consistency of cut sizes for onions, bell peppers and jalapeños. (roshan.fernandez@wsj.com) \n\n\n  (END) Dow Jones Newswires\n\n\n  April 24, 2025 12:55 ET (16:55 GMT)\n\n\n  Copyright (c) 2025 Dow Jones & Company, Inc.","kind":"highlight","is_publish_news":true,"is_publish_highlight":false,"is_publish_live":false,"is_publish_wemedia":null,"editions":null,"column":"","sentiment":"0","news_tag":"","news_rank":0,"symbols":[],"gpt_button":0,"need_auth":true,"code":"91000000","status":"200"}}}