Chipotle Mexican Grill continues its fight to stay alive from its inevitable cessation, as the company will hold a national team safety meeting “to thank [the company’s] employees for their hard work through this difficult time,” Chris Arnold, a Chipotle spokesman, said in an e-mail. “[The company will also] discuss some of the food safety changes [they] are implementing, and [will] answer questions from employees,” Chris continued. Will this meeting help revive the company from its recent lawsuits and its recent outbreaks of E.coli, salmonella, and norovirus?
On Monday, February 8th, 2016, all American Chipotle stores will close for about four to five hours, depending on the store’s usual hours of operation. Business hours vary from store to store. Chipotle will resume its business at three in the afternoon that day.
The popular restaurant chain’s alleged “locally grown, fresh ingredients” caters to customers in more than two-thousand of its locations across the United States. But how ‘fresh’ could those ingredients be when five customers in Seattle were infected with bacteria in July 2015, in addition to, 234 more people infected in Simi Valley, California in August? How about another 136 customers who were infected in December by sick employees who continued working against company policies? 500 customers have now been documented ill in 2015.
Chris Arnold is doing as much as he can to save face by claiming that “[headquarters] did a really comprehensive review of food safety practices from farm to restaurants.” He also added that, “From that assessment, [they] developed a food safety plan, which [they] hope will establish Chipotle as a leader in food safety.”
Sales numbers have significantly declined 14.6% in the fourth quarter of 2015.
Source: New York Times