When a robot cooks your lunch with Steve Ells of Chipotle and Kernel
Nov 9, 2023
42:16
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Steve Ells, founder of Chipotle, discusses his new vegan restaurant concept called Kernel and how it could revolutionize the industry. He delves into automation and robotics in restaurants, exploring their potential and plans for licensing the technology. Ells also addresses labor issues, emphasizing the importance of creating a sustainable system with better mentorship, training, and higher wages. The podcast touches on reinventing the restaurant experience and the shift towards fewer human interactions, while still maintaining warmth and hospitality.
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Quick takeaways
Steve Ells, the founder of Chipotle, is now focusing on a new vegan restaurant concept called Colonel that aims to address environmental issues, animal welfare concerns, and health benefits associated with plant-based diets.
Colonel's innovative hub and spoke model centralizes food preparation at a nearby facility, reducing the number of employees needed per location while offering better training, higher wages, and improved benefits for its staff.
Deep dives
The Colonel: A New Concept in Travel and Dining Experience
Lufthansa Allegrass introduces a revamped travel experience on long-haul flights, offering passengers more choice and freedom. With rethought travel classes, such as business class seats catering to different needs and privacy preferences, Lufthansa Allegrass aims to provide a new era of personalized travel. Additionally, their innovative venture, Colonel, plans to open vegan small-scale automated restaurants in New York City. Using a hub and spoke model, Colonel centralizes food preparation at a nearby facility and delivers it to restaurants regularly. With only three employees per location, Colonel envisions offering better working conditions, higher wages, and improved long-term career prospects for its staff.
Steve Ells: From Chipotle to Colonel, Revolutionizing the Dining Industry
Steve Ells, founder of Chipotle, shifts his focus to Colonel, a new plant-based restaurant concept. With Colonel, Ells aims to address environmental issues, animal welfare concerns, and health benefits associated with plant-based diets. Colonel's menu includes delicious and versatile offerings like a chicken-like patty sandwich and grain and legume-based burgers. By utilizing robotics and automation, Colonel reduces the number of employees needed per location, allowing for better training, higher wages, and improved benefits. Ells envisions Colonel as a potential leader in the industry and plans to refine the model based on customer feedback and performance metrics.
Rethinking the Restaurant Model: The Birth of Colonel
Colonel is challenging traditional restaurant models by centralizing food preparation in a nearby kitchen, implementing automation, and streamlining the customer experience. With its focus on a hub and spoke system, Colonel can reduce operational costs and minimize the need for extensive infrastructure like hoods, grease traps, and ventilation. The restaurant model relies on digital ordering through an app, eliminating the need for counter service. Customers receive real-time updates on order status, ensuring precise and timely delivery. Colonel's model offers potential advantages for businesses and customers alike, such as reduced carbon emissions, increased efficiency, and a fresh approach to plant-based dining.
The Vision and Motivation Behind Colonel: Redefining Hospitality and Sustainability
Steve Ells, driven by a passion for serving people, challenges norms and aims to solve problems within the restaurant industry. With Colonel, Ells seeks to create a more sustainable and economically viable model. By focusing on smaller teams, higher wages, and comprehensive benefits, Colonel aims to provide a better work environment and alleviate the high turnover commonly seen in fast food and restaurants. Moreover, Colonel's commitment to plant-based dining addresses environmental concerns, animal welfare, and health benefits. Ells envisions expanding Colonel based on customer feedback, predicting its success through customer satisfaction, rapid growth, and strong financial performance.
Steve Ells changed the restaurant industry once when he founded Chipotle in 1993. His idea for fast, freshly prepared food became the model for today’s “fast casual” format. It’s a story he told when he was first on the show back in 2017. Now, he hopes to revolutionize the industry again with a new chain of small, highly automated, vegan restaurants called Kernel.
This week on How I Built This Lab, Steve Ells returns to reflect on stepping away from the company he spent decades building and how his concern for climate change inspired his new restaurant concept. Plus, how he thinks that robotic restaurants could be good for workers, customers, owners and the environment.
This episode was produced by Chris Maccini with music by Ramtin Arablouei.
It was edited by John Isabella with research by Casey Herman. Our audio engineer was Neal Rauch.