Chipotle is one of the most intriguing names in the restaurant business. The brand, which built a wildly successful business model focused on sustainably sourced, high-quality ingredients, has garnered a lot of attention over the past two years for a few food-safety speed bumps.
The company, however, has been very transparent about how it’s working to address food-safety issues at their root and create a robust and thriving food-safety culture. And it’s a mission that a Chipotle exec will share with attendees of this year’s Fast Casual Executive Summit, Oct. 7-9 in Seattle, during the session, “Chipotle’s Food Safety Turnaround and Lessons Learned.”
Dr. James Marsden, executive director of Food Safety at Chipotle, will outline the strategies that Chipotle is deploying in its food-safety transformation. Doug Sutton, president of Steritech, a company that designs and implements food-safety assessment and operational assessment programs, will conduct the on-stage interview.
“Chipotle has some really powerful insights and lessons to share with others in the industry,” Sutton said. “This is a rare opportunity to see ‘behind the curtain’ of another major chain, and I think it will be an eye-opening session for anyone who attends, including me.”
Marsden will specifically discuss:
• What Chipotle has learned and how the company is putting practices in place to reinvigorate food safety in its restaurants to regain customer trust.
• How the company is achieving supply chain safety.
• How Chipotle is measuring and monitoring food-safety success.
• What risks should be on a restaurant chain’s radar.
• Best practices that all chains should adopt.
Register here for the Summit.
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