Chipotle

[Trams]

Corrected mispelling in the restaurant name, was bugging me. -Admin

We're getting one of these restaurants.  (chi-POAT-lay).  If I remember correctly, they have good food.  

More here.

[AMP]

Anyone found a Mexican restaurant that beats Speedy's at 22nd and Sheridan $2.95 #19 Chicken or Beef Giant Burrito deal?  Best tasting large burrito I have ever had.    

Read where Chipolte's menu was average check $9. I will try it, but for that price, I think I would rather go to Jamil's for .95 cent more and enjoy a hickory grilled thick juicy steak, baked potato with butter and sour cream, cabbage roll, smoked ribs, smoked balogna, Jamil's BBQ Sauce, relish tray with sweet pickles, green onions, celery, radish, peppers, bread, salad, crackers, humus tahini dip and tabouli salad.  

Most things value is comparable with what they weigh. Put the Jamil's meal on a scale and tell me what it weighs.  Then weigh a $9 meal from other restaurants.  

Speaking of crackers, Ike's Chili House re-opens from vacation September 10th.

Robert at Jamil's told me last night he was 18 in the photo of him where he is on the phone taking an order.  He recalled a 16oz T-Bone dinner was $2.50 in 1945 when they first opened. He told me they did $25.00 in business their first night and he made $3.15 total.  Jamil stopped at the store and bought beer in celebration.  

[sgrizzle]

quote:Originally posted by AMP

Anyone found a Mexican restaurant that beats Speedy's at 22nd and Sheridan $2.95 #19 Chicken or Beef Giant Burrito deal?  Best tasting large burrito I have ever had.    

Read where Chipolte's menu was average check $9. I will try it, but for that price, I think I would rather go to Jamil's for .95 cent more and enjoy a hickory grilled thick juicy steak, baked potato with butter and sour cream, cabbage roll, smoked ribs, smoked balogna, Jamil's BBQ Sauce, relish tray with sweet pickles, green onions, celery, radish, peppers, bread, salad, crackers, humus tahini dip and tabouli salad.  

Most things value is comparable with what they weigh. Put the Jamil's meal on a scale and tell me what it weighs.  Then weigh a $9 meal from other restaurants.  

Speaking of crackers, Ike's Chili House re-opens from vacation September 10th.

Robert at Jamil's told me last night he was 18 in the photo of him where he is on the phone taking an order.  He recalled a 16oz T-Bone dinner was $2.50 in 1945 when they first opened. He told me they did $25.00 in business their first night and he made $3.15 total.  Jamil stopped at the store and bought beer in celebration.  

Not sure what they ate for $9. All entrees are $5.60-$5.95 (I posted the menu on another thread.) I usually spend about $7 at speedy's so it seem equivalent to me.

[HoneySuckle]

But Burrittos are not Mexican food.  That's Tex-Mex.

[sauerkraut]

Tex-Mex is OK but for me I'd just as well grab a burger & fries at the nearest WhataBurger and be done with it. Most Tex-Mex food does not agree with my digestive system anyhow and I avoid it. Be that as it may. Thanx.[}:)]

[inteller]

considering CHipotle's spartan decor, they should be open pretty soon.  i can't wait.  they'll blow that Moe's dreck out of the water.

[Rowdy]

Moe's isn't all that bad.  Its better than Taco Bell.

[Conan71]

AMP-  Do you have a contract with Tyrone to plug Jamil's at every chance? [}:)]

[sgrizzle]

quote:Originally posted by Rowdy

Moe's isn't all that bad.  Its better than Taco Bell.

I'd have to flip a coin on that.

[Conan71]

I ate at Moe's last week with my daughter.  It was a first for me, she's eaten at the one in Destin before.

Moe's blows Qdoba out of the water.  If Chipotle blows Moe's out- it's gotta be good.

[sgrizzle]

Read this, thought I'd add it:

quote:
Chipotle's architectural design team incorporates the principles of sustainable architecture in all future projects and included many of those elements in existing Chipotles. These include, according to Chipotle communications firm KNS Promotions Inc. in Maryland:

   * Recycled content in the galvanized steel and stainless steel prevalent in Chipotle restaurant interiors is 60% to 90% and drywall is 100%. The tables are stainless steel topped and supported by common steel plumbing pipes that are threaded into standard brackets that attach to the floor.

   * Low VOC (volatile organic compounds) primers, paints and caulking are used in all Chipotles. A waterborne clear lacquer has been substituted for our typical spar urethane for all interior woodwork

   * Construction waste management (CWM) has been employed at two Chipotles construction sites to study how to address demolition, reclamation and diversion opportunities at new Chipotle sites. More Chipotle sites will be part of a baseline study for new construction to create standard CWM protocols. CWM diverts construction and demolition waste from landfill disposal by renovating or restoring existing architectural features, such as a tile or terrazzo floor, and recycling or donating fixtures and construction materials in good condition to organizations such as Habitat for Humanity. Demolition costs are increased since more time is needed to remove fixtures and materials intact, but much is off set by lower landfill fees. Overall, waste, building construction and demolition contribute between 25% to 30% of all landfill mass.

   * In-store glass, plastic, and cardboard recycling has been tested in about 25 Chipotles thus far and will be expanded to 100 by the end of the year. The customer glass and plastic recycling apparatus has gone through a few design permutations to ease customer recycling. Once a satisfactory design is found, it will roll out to all the stores. The same issues apply to the kitchen staff recycling cardboard boxes from vendors.

   * Retro plate floor finishing was adopted in 2005 to polish and permanently seal and strengthen new and renovated Chipotle concrete floors. Previously the finish was a stained concrete; yet, to improve its green quotient, Chipotle landed upon retro plate finishing. No solvents or volatile organic compounds are used. Rather, the process is odorless and nonflammable and uses a formulation of water and naturally occurring materials.

   * Tankless water heaters are in all Chipotle where allowed. The system provides hot water on demand and eliminates the need for traditional water tank heaters. They save space and energy and exceed the IECC 2000 efficiency requirements. Some local codes do not allow this technology since it is new to the US and in some cases it cannot be used in special conditions at the site, i.e. a high rise building.[citation needed]

   * Low-E (low-emissivity) insulated glass keeps the heat outside in the summer and inside during the winter, thus decreasing the air-conditioning and heating requirements.

   * Time clock/photocell controls regulate lighting levels throughout the day, taking ambient light into consideration.[8] In addition, motion sensors in the restrooms and walk-in cooler further improve lighting efficiencies. This lighting package can exceed code by 30 percent.

   * Energy efficient fluorescent lighting is used in the kitchens, compact fluorescent lighting on patios and in restrooms and long-life incandescent bulbs in the dining room and on the serving line.

   * Factory programmed thermostat settings regulate heating and air conditioning levels as per a set temperature scale versus the preference of a particular manager.

   * Water efficiencies were incorporated with high efficient sprayers at the four-compartment sinks, made standard for all new stores as of April 2006, and waterless urinals and hands free faucets in the restrooms are being tested. One waterless urinal is in use in Loveland, Colo. Chipotle. The Boulder store at 29th and Arapahoe also has a waterless urinal[9].

   * High efficiency heating and air conditioning roof-top units are in all restaraunts. In addition, Chipotle has installed efficient grill hoods with improved hood/make up air to reduce exhaust. The initial costs are offset by energy efficiencies.[citation needed]

In 2002, Chipotle built its first restaurant in Austin, Texas that was certified "green" by the city of Austin with a three-star rating. Two years later, Chipotle built a second restaurant that was given a four-star rating. The four-star designation was given to a Chipotle constructed within a vacant historic building. Chipotle is the only restaurant to which Austin has given a four-star green rating, thus far.

The impetus to build green was to reflect CEO Steve Ells' philosophy for their food.

In 2001, Ells made a commitment to move the restaurant chain toward using responsibly and sustainably farmed ingredients to fill their burritos and tacos, according to statements released by the company.[10]

[Conan71]

I saw something new yesterday, talking about future bathroom fixtures- a trashcan with a photocell-operated lid.  That was way cool.  

But even with that nice (and I'm sure expensive) sanitary touch, the outer door ot the restroom still opened inward meaning I had to pull a handle that someone else might have touched w/o washing their hands first. []

[reign]

Good food, does not give me gas anyway, LOL. Have them here in Florida, but do miss miss my Tex-Mex in Tulsa, fast food or casual. Lacking those here and I would not say having only Taco Hell as my only outlet to be satisfying.

quote:Originally posted by sgrizzle

Read this, thought I'd add it:

quote:
Chipotle's architectural design team incorporates the principles of sustainable architecture in all future projects and included many of those elements in existing Chipotles. These include, according to Chipotle communications firm KNS Promotions Inc. in Maryland:

   * Recycled content in the galvanized steel and stainless steel prevalent in Chipotle restaurant interiors is 60% to 90% and drywall is 100%. The tables are stainless steel topped and supported by common steel plumbing pipes that are threaded into standard brackets that attach to the floor.

   * Low VOC (volatile organic compounds) primers, paints and caulking are used in all Chipotles. A waterborne clear lacquer has been substituted for our typical spar urethane for all interior woodwork

   * Construction waste management (CWM) has been employed at two Chipotles construction sites to study how to address demolition, reclamation and diversion opportunities at new Chipotle sites. More Chipotle sites will be part of a baseline study for new construction to create standard CWM protocols. CWM diverts construction and demolition waste from landfill disposal by renovating or restoring existing architectural features, such as a tile or terrazzo floor, and recycling or donating fixtures and construction materials in good condition to organizations such as Habitat for Humanity. Demolition costs are increased since more time is needed to remove fixtures and materials intact, but much is off set by lower landfill fees. Overall, waste, building construction and demolition contribute between 25% to 30% of all landfill mass.

   * In-store glass, plastic, and cardboard recycling has been tested in about 25 Chipotles thus far and will be expanded to 100 by the end of the year. The customer glass and plastic recycling apparatus has gone through a few design permutations to ease customer recycling. Once a satisfactory design is found, it will roll out to all the stores. The same issues apply to the kitchen staff recycling cardboard boxes from vendors.

   * Retro plate floor finishing was adopted in 2005 to polish and permanently seal and strengthen new and renovated Chipotle concrete floors. Previously the finish was a stained concrete; yet, to improve its green quotient, Chipotle landed upon retro plate finishing. No solvents or volatile organic compounds are used. Rather, the process is odorless and nonflammable and uses a formulation of water and naturally occurring materials.

   * Tankless water heaters are in all Chipotle where allowed. The system provides hot water on demand and eliminates the need for traditional water tank heaters. They save space and energy and exceed the IECC 2000 efficiency requirements. Some local codes do not allow this technology since it is new to the US and in some cases it cannot be used in special conditions at the site, i.e. a high rise building.[citation needed]

   * Low-E (low-emissivity) insulated glass keeps the heat outside in the summer and inside during the winter, thus decreasing the air-conditioning and heating requirements.

   * Time clock/photocell controls regulate lighting levels throughout the day, taking ambient light into consideration.[8] In addition, motion sensors in the restrooms and walk-in cooler further improve lighting efficiencies. This lighting package can exceed code by 30 percent.

   * Energy efficient fluorescent lighting is used in the kitchens, compact fluorescent lighting on patios and in restrooms and long-life incandescent bulbs in the dining room and on the serving line.

   * Factory programmed thermostat settings regulate heating and air conditioning levels as per a set temperature scale versus the preference of a particular manager.

   * Water efficiencies were incorporated with high efficient sprayers at the four-compartment sinks, made standard for all new stores as of April 2006, and waterless urinals and hands free faucets in the restrooms are being tested. One waterless urinal is in use in Loveland, Colo. Chipotle. The Boulder store at 29th and Arapahoe also has a waterless urinal[9].

   * High efficiency heating and air conditioning roof-top units are in all restaraunts. In addition, Chipotle has installed efficient grill hoods with improved hood/make up air to reduce exhaust. The initial costs are offset by energy efficiencies.[citation needed]

In 2002, Chipotle built its first restaurant in Austin, Texas that was certified "green" by the city of Austin with a three-star rating. Two years later, Chipotle built a second restaurant that was given a four-star rating. The four-star designation was given to a Chipotle constructed within a vacant historic building. Chipotle is the only restaurant to which Austin has given a four-star green rating, thus far.

The impetus to build green was to reflect CEO Steve Ells' philosophy for their food.

In 2001, Ells made a commitment to move the restaurant chain toward using responsibly and sustainably farmed ingredients to fill their burritos and tacos, according to statements released by the company.[10]