Steve Ells Quotes

Chipotle is really showing that there's a better way to do fast food.

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

I try to stay away, but In-N-Out, you just can't compare it. It's the best. It's the best. It's healthy fast food; they do their own meat and their own salad.

I think food is getting lighter and healthier because people eat out so often. It's about quality ingredients because that is the root of good food.

The traditional fast food model is built on buying the cheapest ingredients - and that usually means poor-quality, heavily processed foods. But you can use quality ingredients, cook food using classic cooking techniques, and still serve something that's fast and inexpensive.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

I joined the board of Chipotle because no company has ever been able to scale fresh, properly sourced food in the history of America.

I like Monoloco in Petersfield, Hampshire, and Little Dorrit in London's Borough Market. Everything's delicious, healthy, and inexpensive.

Ultimately, the bread and butter of McDonald's is delivering great service, great quality food, at affordable prices day in and day out.

Chipotle was going to incorporate all the things I had learned at the Culinary Institute and Stars and really elevate typical fast food.

For too long, great food has really only been available in high-end restaurants and specialty food markets, but Chipotle is making the same gourmet quality food available and affordable so everyone can eat better.

Like many other chef-entrepreneurs, I am convinced that fast food does not mean bad food.

We want to make the old fast food model irrelevant. We want to make great ingredients and classic cooking techniques accessible to everybody.

The idea for Chipotle is a sort of combination of food borrowed from Stars and sort of a technique and a service format borrowed from the taquerias.

There's a place called Chipotle in the U.S. It's Mexican food where everything is made to order; you can get some rice, black beans, and meat. That's what I eat three times a day.

The gimmicks that have driven the fast food sector for years - dollar menus, limited time offers, and merchandising partnerships - are not producing results like they used to, as consumers simply want better tasting, nutritious food and a more compelling experience, not gimmicks.

I always have really fresh, hormone-free, additive-free chicken, healthy veggies, and brown rice in the fridge to grab because I'm always on the go.

I think people are more savvy about cooking, food and dining. I notice they are looking for more value for their money - not in larger portions but more in terms of healthier, fresh, farm-to-table dishes with a nice presentation.

High-quality food is better for your health.

I think that Subway has shown their own personal commitment as a company and how they believe in healthy choices.

I love the idea of farm to table and farmer's markets. I enjoy a meal more if I know I'm eating something that's good quality and good for me.

I do watch what I eat, but I don't make it myself. When I eat out, I just have to make sure the things I buy are good and healthy.

Most of all, I love unfussy, unpretentious, simple food made with excellent ingredients. If I'm a snob, it's about quality, not cuisine.

There's great food everywhere, and even McDonald's uses nice wood now.

Behind Chipotle is not a corporation; behind Chipotle is a man that is one of the great cooks, that created a great concept.