Beans Beneath My Wing Stop

Beans Beneath My Wing Stop

By Roy Alejandro

Principles of Management

Instructor: Lathy Wakeman

Abstract

This essay will discuss the trial and tribulation of ÐŽ§Not the DonaldÐŽ¦sЎЁ. The essay will discuss the good and bad of public relations. The essay will discuss the management style of Chipotle Mexican restaurant.

We first formed a group of Julie, Butch and my self. Wing Stop was our first choice for our group project. On January 15th we headed to Wing Stop full of questions, once inside the establishment, we ordered wings and had a seat. There were two employees working at the time we were there, a ЎҐmanagerÐŽ¦ and an employee. The employees were young and cautious about us as we asked questions like:

„` How many people worked on a shift?

„` What is your management style?

„` May I have a job application to see if there is any pertinent information I can gather?

These questions were answered with apprehension and with no knowledge of their own company. Finally, Butch emailed Wing Stop and got no response and when we did get a hold of a person the questions we ask went unanswered and to this day no response has come.

So, on to Chipotle we went. We arrived at 10:35 AM with the restaurant not even open. But, when an employee saw us standing at the door he was obliged to let us in, from there we met the manager Tonya Case, it was the beginning of the day so they were busy getting the restaurant ready to open. We asked Tonya if she were open to answering a few questions for our personal interview. She was kind and considerate and would answer our questions as soon as she finished preparing the restaurant.

Chipotle was established in 1993 by Steve Ells, he says ÐŽ§When I created Chipotle in 1993, I had a very simple idea: Offer a simple menu of great food prepared fresh each day, using many of the same cooking techniques as gourmet restaurants. Then serve the food quickly, in a cool atmosphere. It was food that I wanted, and thought others would like too. We've never strayed from that original idea. The critics raved and customers began lining up at my tiny burrito joint. Since then, we've opened a few more." (ÐŽ§http://www.chipotle.comЎЁ, The Learn link.), which is a simple and good idea.

What I sensed about the management style was she was the leader, by the way she handled herself while I was watching her work, she was in charge and able to communicate with her subordinates clearly with her workers looking motivated to get the job done. We all agreed that the management style is charismatic, Tonya looked like she was trained very well on how to run the restaurant, the employee at the register looked like he was very proud to work for Chipotle.

Finally, Tonya was able to break away from her busy schedule and we were able to begin our