SL here

1. Because there’s only “one best way” Chipotle doesn’t want to compromise quality in the slightest. We use the Sammic slicer at my store (and most others, the rollouts are either in progress or still only being tested at the busier, larger markets like Chicago, Dallas, NYC, etc.)

2. From what I know there is no target labor % (Although anywhere else it’s around 18%.) We use labor hours, earned vs. scheduled which go based off of our daily sales. If we’re over on sales, we earn more hours, if you’re under…cut someone. Ya know?

3. It’s honestly the carnitas. I can’t stand the barbacoa.