Chipotle Doubles the Fun: Hagerstown’s First Chipotle Opening With Fundraisers for South Hagerstown and North Hagerstown High Schools

Chipotle Doubles the Fun: Hagerstown’s First Chipotle Opening With Fundraisers for South Hagerstown and North Hagerstown High Schools

Chipotle is where you can "witness and taste a shift in American fast food" toward "healthful, sustainable" fare. New York Times

Hagerstown, MD– Chipotle, (chi-POAT-lay), the popular burrito eatery that serves delicious gourmet burritos the size of small pillows for a great price, will start dishing up its award-winning burritos, bowls, tacos and salads made with naturally raised meats and other fresh, wholesome ingredients on Friday, November 30 at 18003 Garland Groh Blvd. in the Shoppes at Hagerstown.
To add a bit of excitement to the school year and more cash to Hagerstown’s education coffers, Chipotle will throw TWO pre-opening fundraisers. The first for South Hagerstown High School will be from 5 pm until 8 pm on Wednesday, November 28 and the second for North Hagerstown High School will be held Thursday, November 29 from 5pm until 8pm. For both events, a $5 donation at the door will be rewarded with a big gourmet burrito, tortilla chips, salsa and a drink. All of the money, yep 100%, goes to the schools to support student activities.
Renowned for is fresh, high-quality food, cool decor and speedy service, Chipotle Mexican Grill is playing a leading role in the quick-gourmet restaurant industry with its vision of Food with Integrity (FWI). Chipotle’s FWI philosophy stems from Founder, Chairman and CEO Steve Ells’ commitment to move the restaurant chain toward using all responsibly and sustainably farmed ingredients.
Chipotle has been on a mission to change the way people think about and eat fast food since opening its first restaurant in 1993. Aiming to show that food that was served fast doesn't have to be a typical fast food experience, Chipotle Mexican Grill pioneered offering gourmet-level ingredients to make food in a quick-service environment. By the time Chipotle Founder and CEO Steve Ells, a CIA graduate, opened his first Chipotle in Denver in 1993, he had worked at San Francisco’s Stars restaurant at the elbow of Chef Jeremiah Tower for three years. While living in the Bay area, he loved to eat at the local tacquerias; yet, he thought he could make that style of food better and came upon the idea of using the same kind of ingredients he used at Stars to fill burritos and tacos. Thus was born Chipotle. True to his training, Ells treated each ingredient with care. He used market-fresh herbs for every dish. He hand chopped fresh ingredients each day, grilled fresh batches of marinated meats throughout the day, and even made his own tortilla chips seasoned with freshly squeezed lime juice and tossed with coarse, kosher salt.
"There are not a lot of moving parts to our menu, so we can focus on grilling the perfect chicken, steaming the perfect rice, slow-cooking the best beans and finding the freshest avocados to mash into guacamole,” Ells says. “The flavor of our food is complex, but we use very simple ingredients."
Thirteen years later, visitors to any one of Chipotle's more than 670 locations nationwide will find the same methods, the same menu, and the same emphasis on quality as at Ells' original Chipotle. Chipotle still uses only fresh ingredients prepared in front of customers in an open kitchen. The menu focuses on just two things, yet with countless customer options. It has a hip, clean dining room, great music and gourmet food you can eat with your hands, all for about $6.
Yet Chipotle recognizes that fresh isn't enough. It's only a starting point. To serve the best tasting food, it is important to understand how animals are raised and vegetables are grown. This thinking is at the heart of Food with Integrity.
In spite of a limited supply and rapidly increasing demand for these better ingredients, Chipotle has made significant progress. Six years ago, it introduced naturally raised pork, then chicken in 2002, and beef in 2004. Today, all the pork Chipotle serves is naturally raised, as is 80 per cent of its chicken and over half its beef. In all, Chipotle now sells more naturally raised meat than any other restaurant company. Its sour cream and cheeses are made from milk that is rBGH-free (recombinant bovine growth hormone) and 25 per cent of the black and pinto beans that Chipotle purchases are organically grown. That percentage will increase as Chipotle finds more farmers who grow high-quality organic beans.

"More and more, we're able to push farther to have a meaningful impact on the way people eat," explains Ells. "But there isn't a switch you can throw to make this happen all at once. It's an incremental revolution, and we're committed to being part of it."
The design of each Chipotle also mirrors Ells' food philosophy. His team has incorporated the principals of sustainable architecture in all new building projects since 2001 and included many of those elements in existing Chipotles. In fact, four Chipotles in Austin, Texas are certified green and Chipotle is working with the US Green Building Council to build a LEED (Leadership in Energy and Environmental Design) Chipotle near Chicago. And, while all Chipotle restaurants use similar materials to achieve a sparse, clean, urban look, no two are alike. When possible, Chipotle uses existing space, incorporating its inherent architectural elements rather than building from the ground up, to achieve a neighborhood feel for each restaurant. The Hagerstown Chipotle will seat 48 indoors, 16 on the outdoor patio and will feature fax and on-line order pick up.
"The design of our restaurants complements the food," Ells says. "The environment should add to the dining experience, not detract from it."

About Chipotle
Chipotle Mexican Grill (NYSE:CMG) offers a focused menu of burritos, tacos, burrito bols (a burrito without the tortilla) and salads made from fresh, high-quality raw ingredients, prepared using classic cooking methods and served in a distinctive atmosphere. Through our vision of Food with Integrity, Chipotle is seeking better food not only from a variety of fresh ingredients, but ingredients that are sustainably grown and naturally raised with respect for the animals, the land, and the farmers who produce the food. Chipotle opened its first restaurant in 1993 and operates more than 670 restaurants today. For more information, visit

Chipotle Mexican Grill
Hours from 11:00 a.m. to 10:00 p.m. daily.
18003 Garland Groh Blvd. Hagerstown, MD
Phone (240) 420-8010; Fax (240) 420-8146