
They get paid poorly like me.
being able to work with my crew and let them know they are appreciated and their hard work never goes unnoticed by me.
the expectations we hold for our food and our equipment, being apart of helping maintain these gives me a sense of pride in working for the company.
Schedule comes out at 10:30 pm Sunday night so you cannot make plans for the week. This is a ongoing problem. Even with the new Kronos/UKG system
Chipotles profit margin is nearly 75% as an operation. If someone gets a Steak Bowl with Queso and a drink it already cost more than what I am paid in one hour.
Pay people more or actually allow more than 5 people on a shift. People would dream to have a fully staffed restaurant like shown in the background of the survey. For example Chipotle wants you all to deploy if there are more customers on the line than people in the store. How do you get prep done?