This article gives a peek into the smart operations in Chipotle. It has lessons in process and operations management, like postponement of differentiation, mechanisation etc. It also exhibits a keen customer centricity.
I did not understand where the article says that the percentage of food cost in fine dining is higher. I would have thought that with high overheads the food cost will be lower as a percentage of total costs.
I like the expression "the Chipotle of..." Shows the high benchmark it has set.
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