Chipotle customers might soon notice some slight changes to the taste of their burritos.
The company said Tuesday that it had made numerous tweaks to its food preparation after two E. coli outbreaks that sickened more than 50 people in 14 states.
Here's what has changed:
1. Chipotle is now marinating chopped onions, jalapenos, and cilantro in citrus juice when it makes salsas and guacamole.
"This process brings out more flavor from these ingredients and adds another measure of food safety," Chipotle co-CEO Monty Moran said on an earnings call.
2. The chain is preparing tomatoes, lettuce, and bell peppers in a central kitchen so they can be tested.
3. The company is still preparing onions, avocados, jalapenos, and limes in restaurants, but it is blanching those ingredients in boiling water to get rid of any harmful microbes before they are used to make guacamole and other items.
4. Chipotle is using a new procedure for marinating chicken and steak, "which now happens distinct from and after the preparation of other fresh items" in resealable plastic bags, rather than bowls.
5. The company is adding cilantro to its cooked rice immediately so the heat of the rice can kill germs.
The Centers for Disease Control and Prevention announced the end to the E. coli outbreaks on Monday, but the impact on Chipotle is most likely far from over.
The company's same-store sales, or sales at restaurants open at least a year, fell 14.6% in the fourth quarter that ended in December, and Chipotle said same-store sales fell another 36% in January.
"The source of the outbreak has still not been conclusively identified," said Neil Saunders, CEO of the retail consulting firm Conlumino. "While it is unlikely that there will be a reoccurrence thanks to the extensive checks and safety processes Chipotle has put in place, the lack of a conclusive outcome will make it more difficult to rebuild consumer confidence."
