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Tag: Chipotle

Too Soon, Chipotle, Too Soon

Too Soon, Chipotle, Too Soon

Published on April 6, 2016, at 4:30 p.m. by Leah Tobak. As many of us know, Chipotle Mexican Grill has spent the past six months recovering from a major PR crisis due to multiple E. coli outbreaks in its restaurants. These epidemics sickened numerous customers

Sandwiches and Scandal

Sandwiches and Scandal

Posted on September 24, 2015, at 9:00 a.m. by Katie Gatti. Do you know what the largest fast food chain in the world is? If you’re thinking McDonald’s, think again. Subway, the 50-year-old sandwich chain, has nearly 10,000 more locations worldwide than the iconic golden

#RaceTogether: Brewing Dialogue

#RaceTogether: Brewing Dialogue

Posted: March 27, 2015,  4:51 p.m. by Sadie Schwarm. Starbucks’ annual revenue has more than tripled over the past 10 years and reached $16.5 billion in 2014.  A survey conducted last spring revealed that nearly 32 million Americans visited a Starbucks within 30 days before

Food with Integrity

Food with Integrity

Posted: March 23, 2015, 2:41 p.m. by Esther Workman. Chipotle’s decision to remove pulled pork from one-third of its restaurants in early January taught the PR industry a thing or two about corporate social responsibility. Chipotle took the pulled pork out of more than 600

Twitter Responses Matter

Twitter Responses Matter

Posted At: January 13, 2014 8:07 a.m. by Sarah de Jong How many times have you tweeted at a company and your tweet gets overlooked? Happens to me all the time. However, if I do get a response, retweet or favorite, it makes a large

Chipotle: Changing the Food Industry Paradise

Posted At: September 23, 2013 3:00 p.m. By Benjamin Ladrillono This month, Chipotle invited consumers to view the food industry in a world of its creation. Now, “come with me, and you’ll be in a world of pure imagination.” https://www.youtube.com/watch?v=lUtnas5ScSE In Chipotle’s most recent animated

The Burrito Effect

The Burrito Effect

Posted At: Sept. 19, 2013 7:15 P.M. by Aime O’Keefe “On and off there’s a movement for environmentally sustainable practices in our food production,” said Dr. Burton St. John III, APR and associate professor at Old Dominion University in Norfolk, Va. “Chipotle isn’t waiting for an

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