In an age when consumers’ choices have never been broader, it’s critical to stand out among the sea of other brands and offerings. That may be one reason why companies from practically every industry are spending hundreds of thousands—if not millions—of dollars to develop and execute marketing campaigns that resonate with their target audience, drive sales, and cement brand loyalty for years to come.
Chipotle Mexican Grill announced a partnership with Slow Food USA to create or support about 100 schools gardens in 10 metropolitan areas across the country. Through hands-on discovery and an innovative school curriculum, the organizations hope to cultivate a generation of kids who care more about where food comes from and how it is prepared.
Chipotle Mexican Grill will again host its popular Halloween fundraiser, Boorito. On Friday, October 31, Chipotle will offer $3 burritos, bowls, salads, tacos, or kids meals to customers dressed in costume. Proceeds from the fund-raiser will benefit the Chipotle Cultivate Foundation.
Technological advances have influenced the restaurant industry in obvious ways, including through virtual reservations, online reviews, and increased customer interaction through social media. But in the back of the house, new tracking software and standards are revolutionizing supply systems, allowing restaurant operators to have a better understanding of where their food comes from.
Brands report that the traceability changes have increased efficiency and food safety, while also boosting the bottom line.
Chipotle Mexican Grill announced the celebrity chef and music line-up for Cultivate Dallas-Ft. Worth, which is making its southern debut on October 18 in nearby Irving, Texas, at Lake Carolyn. The one-day festival includes cooking demonstrations by celebrity chefs, live music, local food artisans, regional beer and wines, a special Chipotle festival menu, a Kids’ Zone with games, and other activities that emphasize fresh and affordable food made with sustainable ingredients. Admission is free.
Chipotle Mexican Grill plans to purchase more than 20 million pounds of locally grown produce in its restaurants this year, up from its 2013 goal of 15 million pounds. Chipotle has steadily increased its locally sourced produce supply since beginning the program in 2008.
Michael Lewis’s thoughts on managing time. A George Saunders note to the future. Barn raising with Malcolm Gladwell. These aren’t part of a short story anthology or panels at a literary conference; they’re what is now plastered on the side of a Chipotle cup.
What started as an idea from writer Jonathan Safran Foer has turned into Chipotle’s newest food packaging initiative, “Cultivating Thought,” which is leveraging creative content to catch customers’ attention.
Tabasco is returning as an official sponsor of Chipotle Mexican Grill’s annual Cultivate Festival. The one-day food, music, and ideas festival is a celebration of where food comes from and the people who make it. Farmers, chefs, artisans, thought-leaders, and musicians will come together to reach their shared vision of a world of more sustainable, wholesome, and delicious food.
Sustainability continues to shape the future of the quick-serve industry, and many concepts are marketing their food as sustainable by highlighting locally sourced, in-season produce from nearby farms. But while limited-service restaurants design their marketing push around vegetables and plant-based products, they’re still trying to figure out how to work sustainably raised meat into the brand conversation.
With new limited-service brands emerging at a rapid pace, consumers have more dining choices than ever, and their preferences are proving that established national concepts could learn a thing or two from these smaller, younger chains. According to a nationwide study on consumers’ favorite quick-service chains from Market Force Information, brands like Firehouse Subs, Qdoba, and Papa Murphy’s rank better for customer satisfaction compared to more established category players like Subway, Taco Bell, and Pizza Hut.