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SEC Filings

S-1/A
CHIPOTLE MEXICAN GRILL INC filed this Form S-1/A on 12/05/2005
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below sets forth the locations (by state) of Chipotle stores in operation and under construction on October 31, 2005, including stores under construction that we expect to open in 2006:

 
  Stores in
operation

  Stores under
construction

Arizona   20   3
California   64   5
Colorado   55  
District of Columbia   6  
Florida   11   4
Georgia   9   1
Illinois   46   1
Indiana   5   1
Kansas   12  
Kentucky   5  
Maryland   20   1
Michigan   0   2
Minnesota   35   2
Missouri   8   1
Nebraska   6  
Nevada   5  
New York   12   2
Ohio   57   5
Oregon   4   1
Texas   58   2
Virginia   19   1
Washington   2   3
Wisconsin   8  
   
 
  Total   467 (1) 35

(1)
Includes two franchised stores in Illinois, two in Missouri and four in Ohio.

        Of our stores on that date, 115 were free-standing units, 258 were located at end-cap locations, 85 were located at in-line locations and nine were in malls. The average free-standing store seats about 100 customers while the average in-line or end-cap store seats about 65 customers. Our stores typically range in size from 1,800 square feet to 2,800 square feet, depending on trade space characteristics, with the average store being about 2,500 square feet. Most of our stores also feature outdoor patio space. See "—Making and Selling 'One Burrito At A Time': Store Management and Operations" for additional information about our stores, and "—Franchising" for a discussion of our franchisees.

"Hours To Prepare, Seconds to Serve": Menu and Food Preparation

        "A Few Things, Thousands of Ways."    We serve only a few things: burritos, burrito bols (a burrito without the tortilla), tacos and salads. But because customers can choose from four different meats, two types of beans and a variety of extras such as salsas, guacamole, cheese and lettuce, there's enough variety to extend our menu to provide more than 65,000 choices (mathematically speaking). We plan to keep a simple menu, but we'll always consider additions that we think make sense. Furthermore, we've from time to time extended our core menu items to enhance sales. For example, we introduced the burrito bol in 2003 and, in 2005, we rolled out a salad that uses the same ingredients as our burritos and tacos, with the addition of a chipotle-honey vinaigrette.

        Ingredients we use include marinated chicken, carnitas (seasoned free-range pork), barbacoa (spicy shredded beef), marinated steak and pinto and vegetarian black beans. We add our distinct rice, which is

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