How Chipotle made its kitchens more efficient

Frontline employees at Chipotle spotted that time-intensive prep and grilling work limited food throughput and consistency at the chain’s restaurants. In response, Chipotle introduced a High-Efficiency Equipment Package, developed through rapid iteration by the company’s R&D staff in conjunction with in-restaurant testing. It cuts prep time by hours per restaurant per day. The HEEP includes a three-pan rice cooker, a dual-sided plancha griddle that cuts chicken cook time, a high-capacity chi...