Chipotle Mexican Grill as a Qualified Candidate to Add Into Hurricane Food Court - Term Paper Example

CAMPUS DINING AND SERVICE IMPROVEMENT PROJECT Formal Report, Prepared by Jingyun Xu Prepared for The Auxiliary Services Division of Miami i. ABSTRACT This report surveys the current situation of university of Miami dining services in 2014. The purpose of this repost is to provide the information necessary to expand our current campus dining capacity by introducing Chipotle Mexican Grill, Inc. to Hurricane Food Court in order to meet the growing demand of campus dining services. This report uses data collected from official websites and observations in a local Chipotle restaurant. To examine the current situation of University of Miami, we analyzed the student enrollment of 2012 fall and 2013 fall, and the demographics of the University of Miami student race. To evaluate Chipotle Mexican Grill, Inc., this report analyzed their company background, food and services. Chipotle Mexican Grill, Inc. is a pubic traded company targeted at college-educated adult from 18 to 24 years. As a food supplier, the foods they provide are healthy, tasty, and secure. In addition, their food diversifies our existing market in Hurricane Food Court. On the other side, their services are fast and easy-to-go. The analysis of enrollment difference between 2012 fall and 2013 fall implies we have a rapid growth of admission. To help the university’s long-term development, we need to increase our serving capacity to satisfy our growing demand. This report recommends Chipotle Mexican Grill, Inc. is a qualified candidate to add into Hurricane Food Court. ii. EXECUTIVE SUMMMAY This report examines the current situation of university of Miami dining services in 2014. The purpose of this repost is to provide the information necessary expand our current campus dining capacity by introducing Chipotle Mexican Grill, Inc. to Hurricane Food Court in order to meet the growing demand of campus dining services. Due to the social and economic impacts from the society, higher education plays a vital role in career development in workplace. In consequences, there is a growing demand in Bachelors and Master degrees. The total admission of University of Miami has increased 10% over the last two years. The rapid growth of admission mirrors a global trend anticipated to continue to rise for at least the next 15 years as many individuals continue seeking for higher education as a way of personal growth and career self-actualization (Britt 01). University of Miami dining services currently has two areas: residential dining halls and Hurricane Food Court. Dining halls include Mahoney- Pearson and Hecht- Stanford residential dining halls are distributed close to the residential area. Hurrican Food Court is the essential dining service location for the high demand because it is a common choice of people live in and off campus. In order to increase the capacity of current dining services, this repost suggests to expand Hurraine Food Court by bring in Chipotle. Chipotle finds local family farms for ingredient supply. Chipotle uses local farms within 350 miles from the participating restaurants to supply their ingredients. Chipotle is not only being socially responsive to helpful to those small local farms, but also beneficial to build sustainable behaviors between their suppliers for secure food supply. Chipotle uses organic food from family farm, which is beneficial for chemical pesticide usages. University of Miami is a targeted market for Chipotle, and chipotle’s food is designed for our university students’ appetite. Chipotle also has a fast assembly lines and easy-to-go food, which makes it the solution for of high demand during lunch time. To better serve the students and employees, we need to expand our current dining services to mollify the snowballing demand. Consequently, we need to introduce Chipotle to Hurricane Food Court as one solution. Table of Contents i.ABSTRACT 2 ii.EXECUTIVE SUMMMAY 3 Table of Contents 5 1.INTRODUCTION 6 2.ANALYSIS OF CURRENT SITUATION OF UNIVERSITY OF MIAMI 7 2.1.Student Enrollment 7 2.2.Dining Services 7 3.ANALYSIS OF CHIPOTLE MEXICAN GRILL, INC 8 3.1.Chipotle as a Company 8 3.2.Chipotle as a Food Supplier 9 4.CONCLUSION AND RECOMMENDATIONS 10 5.WORK CITED 13 6.EXHIBITS 14 6.1.Exhibit 1: Miami student enrollment comparison between 2012 fall and 2013 fall 14 6.2.Exhibit 2: University of Miami Housing percentage in 2014 14 6.3.Exhibit 3: Chipotle and University of Miami Race Demographics 15 1. INTRODUCTION This report examines the current situation of university of Miami dining services in 2014. The purpose of this repost is to provide the convincing necessary information to expand our current campus dining capacity. The recommendation is to introduce Chipotle Mexican Grill, Inc. to Hurricane Food Court in order to meet the growing demand of campus dining services. Due to the social and economic impacts from the society, higher education plays a critical role for career development in workplace. In consequences, there is a growing demand in bachelor and master degree. The report “The Path Forwarding: The Future of Graduate Education in the United States” suggests there is an estimation of 2.5 million of new job positions requires a higher education degree by 2018 (Sahni 18). The Bureau of Labor Statistics forecasts that jobs with a master degree requirement will increase by 18% from 2008 to 2018. The total admission of University of Miami has increased 10% over the last two years. The rapid growth of admission mirrors a global trend anticipated to continue to rise for at least the next 15 years. For University of Miami, there would be estimation of 32,525 increasing admission (Oak et al. 01). The statistics imply that there would be an immense increase in the number of students and faculties. To better serve the student and employee, we need to expand our current dining services to satisfy the increasing demand. As a result, we need to bring in more restaurants to Hurricane Food Court as one solution. 2. ANALYSIS OF CURRENT SITUATION OF UNIVERSITY OF MIAMI 2.1. Student Enrollment The statistics from University of Miami official website indicates that in the fall of 2013, there is a one thousand increase in total student enrollment in comparison with 2012. There is an increase in School of Arts and Sciences, School of Business, School of Art and Science, School of Engineering, and School of Communication. These schools have the most admissions in University of Miami. The rapid growth of admission mirrors a global trend anticipated to continue to increase for at least the next 15 years. For University of Miami, there would be estimation of 32,525 increasing enrollment based on calculation. The increment in the various schools in 2012 and 2013 is illustrated below in exhibit 1. 2.2. Dining Services University of Miami dining services currently has two areas: residential dining halls and Hurricane Food Court. Dining halls include Mahoney- Pearson and Hecht- Stanford residential dining halls are distributed close to the residential area. They are not only targeted to serve people living in the residential colleges, but also available for commuters around university of Miami. Comparing to the Hurricane Food Court, the residential colleges are located relatively far from the class areas. As a result, for commuters, residential dining halls become their least options, and students living on campus would chose to go to the Hurricane Food Court for lunch for convenience. Among all the students of University of Miami in 2014, 62% of them live off-campus while the remaining live on-campus as exemplified in exhibit 2. For the 38% of students living on campus, many of them would consider Hurrican Food Court for lunch. Therefore, Hurrican Food Court is the essential dining service location for the high demand. University of Miami is a university with diversity, therefore the food supply should be diversited to statisfiy different demands. Hurricane Food Court currently offering Sushi Maki, Panda Express, Pollo Tropical, Subway and Outtakes are also specialized in Japanese, Chinese, Caribbean, and American. 3. ANALYSIS OF CHIPOTLE MEXICAN GRILL, INC 3.1. Chipotle as a Company As a food supplier company serving on campus, they not only need to be socially responsive, but also have reliable food resource to guarantee the food security. Chipotle is a public traded company; therefore the reputation is directly related to their equity. Being socially responsive, they would also be responsive for their food and services. Reliable food resource is also critical for a restaurant. For example, Husi is the meat supplier of many fast food industries in China, such as, KFC, PizzaHut, McDonald, etc. It has been discovered that they have been use meat resources that have expired and gone bad. Even though the food has been prepared under secure procedures by the restaurants, the food is still not safe to consume. In order to prevent that from happening, Chipotle finds local family farms for ingredient supply. Family farmer tends to take enhanced care to venerate their farmland because it is the only real property that they own. They avoid pesticides and farm in a sustainable way for their own benefits. Local food can ensure fresh and seasonal procedure, which ensures security of the food. Chipotle uses local farms within 350 miles from the participating restaurants to supply their ingredients, bell peppers, including romaine lettuce and red onions. In 2013, Chipotle served more than 15 million pounds of family farmed local produce, which keeps family farm from disappearing. Chipotle is not only being socially responsive to helpful to those small local farms, but also beneficial to build sustainable behaviors between their suppliers for secure food supply. 3.2. Chipotle as a Food Supplier The priority of food on campus dining is healthy and secure. Chipotle uses organic food from family farm, which is beneficial for chemical pesticide usages. There are three meat resources for chipotle, pork, beef, and chicken. Chipotle chooses “pigs raised outside or in deeply bedded pens, are never given antibiotics and a fed a vegetarian diet” (Chipotle website). Pork produced underlines these guidelines are healthier to consume. According to Union of Concerned Scientists, American pork producer uses 10 millions of antibiotics to prevent factory farmed pigs from illness. That amount is three times than the usage of treatment for all human illness. Similarly with chicken and beef, Chipotle uses naturally raised standard to find their meat source. Therefore, Chipotle qualifies our requirement for on campus dining of healthy and secure. Secondly, the food for on campus dining should fit the majority of appetite, but also fulfill the minority’s need. Chipotle’s target market is adult between 18 to 24 years old, who are high school or college educated. This information means that University is Miami is targeted market for Chipotle, and chipotle’s food is designed for our university students’ appetite. The comparison of race demographics between University of Miami and Chipotle, the Chipotles race demographics is the same with top three races in University of Miami. A study shows that Chinese and Vietnamese would choose Chipotle as well. As a result, Chipotle would fit the about 69% of students’ appetite. Chipotle can provide food with special needs for the minority groups of student and faculty by providing food options of gluten free and veggies. Also, Chipotle eliminates the usage of eggs, mustard, fish, shellfish, sesame, peanuts and tree nuts, which are main sources of food allergies. What’s more, the food services on campus need to be fast and easy-to-go. Chipotle offers burritos, bows, and tacos, which are all easy-to-go. Chipotle uses a five step assembly line. There are different people in charge for different tasks. The benefit from doing so is they will be specialized in their tasks, and increase their service speed. The observation from Chipotle’s assembly line located closest to the University of Miami shows the average throughput time is 11.51 minutes, and their service rate is 208.254 customer/hour. Students have 15 minutes between classes are able to take food to go. The 208.254 customer/hour service rate indicates Chipotle’s assembly line can serve 208 people every hour. That is the solution for of high demand during lunch time. Moreover, naturally, students desire fast, efficient and reliable dining services. With the high throughput time, students will be spending only a little of their break time in seeking for food services. Dining in Chipotle Mexican Grill, Inc. will provide the social experience essential to campus life by giving students to relax, gather with friends, unwind, hang out and take exciting study breaks after a long day of commotion and tight schedule. 4. CONCLUSION AND RECOMMENDATIONS University of Miami has increasing admission trend which is anticipated to continue for at least the impending 15 years. The total admission of University of Miami has increased 10% over the last two years. There would be estimation of 32,525 increasing admission in University of Miami. The majority of University of Miami students would choose Hurricane Food Court for conveniences purposes. To satisfy the high demand for on campus dining services, this report suggest expanding the current capacity of Hurricane Food Court by bringing in Chipotle Mexican Grill. Chipotle is a socially responsible company, which targeted at college educated adults. Their consumer demographic is similar with the University of Miami. They also have unswerving family farmed food source supply, and they provide healthy and secure food though their fast and easy-to-go services. Chipotle also diversifies our current food options of Hurricane Food Court. Therefore, bring in Chipotle is the solution to increasing high demand campus dining. Chipotle Mexican Grill, Inc. will offer several meal plans with each including a conventional number of meals and dining dollars that will offer the students a high flexibility. The restaurant also has a high aptitude to efficaciously navigate its dining meal plan and students will easily choose the meal plans that meet that meet their preference and economic power thus reducing the wait and/or thinking time. Introduction of Chipotle Mexican Grill, Inc. will inevitably help in solving the demand for foods for the commuting and non-commuting students. The existing dining halls around university of Miami lack sustainable recycling plans. Chipotle Mexican Grill, Inc. In the food courts, the most obvious and public waste occurs since they serve foods using non-recyclable cups, packaging materials and plates leading to over 2000 pounds of plastic utensils and wrappers being disposed weekly and this has been reducing the efficiency of some dining halls as people ignore some poorly managed halls for the ones that have a better, serene ambiance (Bhasin 29). Being a reputable and renown food restaurant, Chipotle Mexican Grill, Inc. will offer biodegradable and recyclable utensils and food packages thus helping not only to reduce congestion of students in some restaurants but also contribute to the goal of environmental sustainability. Chipotle focuses on food with integrity in its constituents and this will attract more students since most of them will be confident with the restaurant and will be willing to dine within the campus. Apparently, from an economic perspective, the only way of offsetting demand is to increase the supply or rather the service providers. Chipotle has the ability to serve more students, due to its proficient staff, than any of the existing restaurants in university of Miami and will therefore offset the current as well as future demand for dining services creating a positive image for university of Miami. 5. WORK CITED "Chipotle Mexican Grill: Gourmet Burritos and Tacos." Chipotle Mexican Grill: Gourmet Burritos and Tacos. N.p., n.d. Web. 08 Nov. 2014 "College Profile." 1stFinancialBank, n.d. Web. 9 Nov. 2014. "University of Miami ." Student Enrollment. N.p., n.d. Web. 09 Nov. 2014. Bhasin, Kim. "How Chipotles Assembly Line Makes Your Burrito So Ridiculously Fast." Business Insider. Business Insider, Inc, 23 Apr. 2012. Web. 09 Nov. 2014. Bhasin, Kim. "How Chipotles Assembly Line Makes Your Burrito So Ridiculously Fast." Business Insider. Business Insider, Inc, 23 Apr. 2012. Web. 09 Nov. 2014. Britt, Darice. "The Growing Demand for Graduate Degrees." The Growing Demand for Graduate Degrees. N.p., n.d. Web. 05 Dec. 2014. Oak, Sarah, Lindsey Hansen, and Jackie Hesketh. "Chipotle Campaign." Chipotle Campaign. Slideshare, 08 Jan. 2009. Web. 07 Nov. 2014. Sahni, Rahul. Chipotle Mexican Grill. Chipotle-Queuing System. Academia.edu, n.d. Web. 9 Nov. 2014. 6. EXHIBITS 6.1. Exhibit 1: Miami student enrollment comparison between 2012 fall and 2013 fall 6.2. Exhibit 2: University of Miami Housing percentage in 2014 6.3. Exhibit 3: Chipotle and University of Miami Race Demographics Read More