Chipotle Mexican Grill has signaled that it is going to start 2016 with a fresh start by making changes in its cooking methods. The restaurant chain has tweaked its cooking methods, recipes and ingredient preparation.
Dipping onions in boiling water before chopping is a part of Chipotle’s new cooking methods. Adding to that, Chipotle restaurants will use plastic bags, instead of bowls, to marinate raw chicken. According to the company, the changes in cooking process have been made to keep food healthy for customers, but the implementations will not alter the taste of a dish.
The Denver-headquartered company had hired IEH Laboratories CEO Mansour Samadpour to tighten cooking procedures. “When you're given a project like this, you look at the universe of hazards”, said Samadpour.
With these changes, Chipotle will try to get back on track. The company has more than 1,900 restaurants which are currently seeing less number of foodies due to a recent outbreak that sent more than 50 people across the country visit their doctors. Bad days for Chipotle began this summer when the company’s food was linked to foodborne illnesses in California and Minnesota.
The Centers for Disease Control and Prevention (CDC) is still investigating what triggered the E. coli cases, and Chipotle executives believe the agency will never find what made people sick. In the meantime, Chipotle said it cannot wait for the CDC to find what went wrong.
Chipotle spokesman Chris Arnold said the company has decided to make many changes in coming weeks.