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How a 72-Hour Sprint Saved Chipotle
In 2015, Chipotle faced a food safety crisis that wiped out half its market cap. But the real story isn't the E. coli outbreak — it's what happened inside the company in the 72 hours after the first CDC call. Lucas and Luna break down the operations playbook that turned a near-death experience into a system-wide overhaul. They walk through the specific metrics Chipotle tracked, the supplier audit they rebuilt from scratch, and the decision to close all stores for a single four-hour meeting. Plus: how the same discipline that saved Chipotle applies to any business facing its own…
The skinny
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