Chipotle Mexican Grill

This place is the best! They serve generous portions, unlike other Chipotle locations that even measure out the water they provide.

I ordered a vegetarian bowl, but it came with chicken instead. There were 12 people in line, yet only one employee was taking orders. As for vegetarian options, there aren't any available. Plus, they use the same utensils and spoons for both meat and other food items.

The service was prompt, the atmosphere was inviting, the restaurant was spotless, and we received a warm welcome.

First and foremost, the service here is quite slow. While the employees are trained, it's worth mentioning that some only had four days of training before the restaurant opened. This short training period falls on management, who seem to struggle with effectively guiding their team. Furthermore, the restaurant has a limited prep schedule, which means that staples like cheese, lettuce, and fajitas can run out during service. Chipotle only allows these items to be prepared in the morning, and there is often no one handling secondary prep. Consequently, many essentials are low or unavailable throughout the day. It's important to recognize that many customers do not have experience working in a restaurant like Chipotle, nor do they understand the effort that goes into food preparation. Patience is key here, as Chipotle uses real ingredients, unlike some fast-food chains. Cooking items such as meat, beans, and rice takes time and careful handling to ensure safety. When it comes to low stock, responsibility falls on the server. They are responsible for notifying management when supplies are running low before it becomes a problem. As a culinary professional myself, I can confidently say that I have more expertise in food service than the managers at this establishment. Regarding online orders, they have their own designated processing times in the system; it is not a first-come, first-served situation. Some customers take a long time to pick up their orders and then blame the staff for delays. It's essential to understand that employees cannot bypass orders in the queue. I have to highlight that this location has its issues, largely stemming from the General Manager, Arielle McNair. She is quite prideful and is not open to honest feedback from her team, which, as a customer, means we are unlikely to receive any better treatment. The management team appears lackadaisical, and there is a concerning culture of retaliation against employees who seek to improve the workplace and the quality of food. Behind the scenes, there are serious issues regarding food safety and quality. This review aims to provide a more comprehensive perspective than just a standard customer complaint, as I have witnessed numerous problems firsthand. Unfortunately, my overall impression is that there are more issues than positives at this restaurant. Customers deserve to know the truth about where they are choosing to invest their time and money.

"It's a lovely venue, but the staff could use some training. The service was quite slow, and the food was very..."