An interesting article in Sunday’s New York Times Magazine about the restaurant Chipotle. If you haven’t seen this burrito place near you, it’s just a matter of time. I’ve been there, it’s pretty good, but I prefer FreeB!rds. However, Chipotle is using pork (at some of the restaurants) from Niman Ranch, a producer of meat that is free of antibiotics and hormone-supplements. But what’s really interesting is that McDonald’s is a majority investor (one of the reasons I wasn't too keen on the place). But it looks like McDonald’s is giving Chipotle the necessary autonomy to be successful.
And since In-N-Out is still fresh in my mind, the article had some kinds words about my favorite burger chain (in sort of a back-handed way):
Just a few years ago, the lone hope for fast food was In-N-Out Burger, a small West Coast chain that has acted as a model of what fast food can be -- made of wholesome ingredients, freshly but quickly prepared. It was the anti-McDonald's, but it has remained a wee competitor, with just 189 locations, compared with the 13,700 McDonald's in America. Good fast food, it seemed, simply couldn't compete with the giants. And yet, In-N-Out won many fans, including Steve Ells, the C.E.O. of Chipotle.
Please, a chain of 189 restaurants is plenty, it’s part of the magic. It loses its appeal when they start showing up across the country in suburban strip malls in front of the Bed Bath and Beyond.