The Quest To Make Your Chipotle Bowl Quick and Contemporary is Going Excessive-Tech. Here is Why.

Chipotle Mexican Grill (CMG) has spent years linking its model with “traditional” culinary strategies. Now it’s folding in state-of-the-art slicers, mechanized avocado peelers and automatic dish meeting.

The burrito chain is trying to construct up capability with high-tech home equipment and automation, Interim CEO Scott Boatwright mentioned this week. Produce slicers that chop onions, jalapeños and fajita greens shall be in all of its eating places by the tip of subsequent summer season, Boatwright mentioned. And about 75 high-volume eating places are getting grills that may prepare dinner meat twice as quick; they prepare dinner the highest and backside of the meat concurrently, a spokesperson mentioned.

The corporate can also be testing a brand new instrument for cooking chips, a robotic that peels and slices avocados and a machine that assembles burrito bowls and salads, Boatwright mentioned.

“I envision vital back-of-the-house adjustments within the close to future that can drive efficiencies and enhance the consistency of our culinary in our eating places,” Boatwright mentioned, in keeping with a transcript of the decision made obtainable by AlphaSense.

The push to enhance throughput comes as Chipotle noticed comparable-store development of 6% final quarter. Visitors has been sluggish industry-wide, however Chipotle carried out worse than analysts anticipated. 

Different chains are making related strikes. Sweetgreen (SG) is deploying Infinite Kitchen, which automates many elements of salad and bowl meeting, CFO Mitch Reback mentioned this spring. Jack within the Field (JACK) prolonged a trial of automated fry manufacturing to a second restaurant within the third quarter. And Starbucks (SBUX), now led by a former Chipotle CEO, is putting in instruments that require much less workers involvement in grinding espresso beans, in addition to a system that reduces the necessity for bending and heavy lifting when mixing drinks.

Diners care much less about how meals come collectively than they do about their value and velocity, mentioned Jason Kaplan, CEO of JK Consulting, a restaurant advisory agency in New York Metropolis. Whereas a deal with contemporary prep fueled Chipotle’s success, its prospects will seemingly embrace the expertise, Kaplan mentioned.

“Folks count on a sure velocity,” Kaplan mentioned. “The buyer of at the moment is even much less affected person than the patron of 10, 15 years in the past.”

Boatwright, who was named Chipotle’s interim CEO in August, mentioned the brand new expertise would assist preserve greens a uniform measurement and preserve consistency throughout eating places. Requested if automation may deter shoppers drawn to Chipotle’s “traditional” strategies, an organization spokesperson mentioned the chain nonetheless makes use of contemporary substances and true cooking strategies. The improvements make the method extra environment friendly and improve the flavour profile, the spokesperson mentioned.

And on Tuesday’s name, Boatwright mentioned that some concepts the corporate had thought-about — resembling a central prep kitchen that serves a number of eating places — have to date been difficult from expense and meals security views.

The improvements launched to date could largely go unnoticed by shoppers, mentioned Dean Small, founder and managing associate of Synergy Restaurant Consultants, an advisory agency primarily based in California.

“This stuff are behind the scenes,” Small mentioned, who doesn’t anticipate that they’ll “deter from the visitor expertise.”