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.

Chipotle founder Steve Ells discusses his culinary journey from working with Jeremiah Tower to opening Chipotle. He talks about his new restaurant Kernel with a robotic arm, plant-based chicken sandwiches, and the importance of quality ingredients and employee empowerment. The podcast also covers his favorite food cities, biking experiences in Europe, and culinary expertise.

Former Chipotle CEO introduces food-making robots and a 'digital-first' approach to restaurants. Discusses consumers' shift to eating less meat. Challenges and benefits of automation in fast-food industry, aiming to solve industry challenges and innovate culinary practices.

In 1992, Steve Ells was a classically trained chef working in a high-end restaurant in San Francisco. But after eating a burrito at a local taqueria, he got an idea: to sell burritos and earn enough money to open his own gourmet restaurant. The first Chipotle opened in Denver the following year. Bringing his culinary training to taqueria-style service, Steve Ells helped transform the way we eat fast food. Order the How I Built This book at: https://smarturl.it/HowIBuiltThisSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Steve Ells, founder of Chipotle, discusses transforming fast food with gourmet burritos. He shares the early challenges, rapid expansion, strategic partnerships, overcoming a food safety crisis, and transitioning to success in the burrito business. Additionally, the podcast explores the rise of Zatar as a popular condiment in stores.