Chipotle Opens Its First Military Restaurant at Marine Corps Air Station Miramar
Yesterday, Chipotle Mexican Grill opened its first military base restaurant at Marine Corps Air Station Miramar in San Diego, Calif. The restaurant, which will be open daily from 11 a.m.-10 p.m., serves the on-base population of more than 8,000 active duty military members and their families.
“The Miramar Chipotle restaurant provides easy access to affordable food made with high-quality ingredients for the men and women serving our country, as well as their families living on the base,” says Chris Arnold, director of communications at Chipotle.
Earlier this year, Chipotle also signed onto the 100,000 Jobs Mission, a national coalition of 150 companies committed to hiring veterans. To reach this goal, Chipotle has partnered with military transition centers across the country to help find candidates whose skills will translate well into a career at the company.
Like all Chipotle locations, the new Miramar restaurant will serve a focused menu of burritos, burrito bowls (a burrito without the tortilla), salads, and tacos all made with premium-quality ingredients that include Responsibly Raised® meats (from humanely raised animals that are never given antibiotics or added hormones whenever possible), local and organic produce, and dairy products from cows that are never treated with the synthetic hormone rBGH (recombinant bovine growth hormone) with increasing amounts of milk from pasture-raised dairy cattle for its cheese and sour cream.
Chipotle has steadily increased its locally sourced produce supply since beginning the program in 2008, upholding the commitment to serve great tasting vegetables that are grown on farms within 350 miles of the restaurants where they will be served, including avocados from musician Jason Mraz’s avocado farm in Fallbrook, bell peppers from Peter Rabbit Farms in Coachella, and oregano from HerbThyme Farms in Pico Rivera, among others. Chipotle’s commitment to “Food with Integrity” has led the company to serve more Responsibly Raised® meat and local produce than any other restaurant in the United States, with a goal of serving 20 million pounds of local produce in 2014.
Steve Ells, founder, chairman and co-CEO, started Chipotle with the idea that food served fast did not have to be a typical fast food experience. Today, Chipotle continues to offer a focused menu of burritos, tacos, burrito bowls (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food With Integrity, Chipotle is seeking better food from using ingredients that are not only fresh, but that—where possible—are sustainably grown and raised responsibly with respect for the animals, the land, and the farmers who produce the food. In order to achieve this vision, we focus on building a special people culture that is centered on creating teams of top performers empowered to achieve high standards. This people culture not only leads to a better dining experience for our customers, it also allows us to develop future leaders from within. Chipotle opened with a single restaurant in 1993 and operates more than 1,700 restaurants, including 17 Chipotle restaurants outside the US, seven ShopHouse Southeast Asian Kitchen restaurants, and is an investor in an entity that owns and operates two Pizzeria Locale restaurants. For more information, visit Chipotle.com.