This as-told-to essay is based on a conversation with Jason Kidd, the chief operating officer at Chipotle, based in Newport Beach, California. It’s been edited for length and clarity.
I’m the COO at Chipotle — and this is my dream job.
I love the ability to influence and interact with so many people. I spent about 20 years in retail before I got into the restaurant business, and I see a lot of similarities between the two. I don’t know what I’d be doing if I weren’t out there on the front line, shoulder to shoulder, seeing what’s happening. That’s the best part of the role.
I’m on the road about two to three days a week, and I visit roughly a dozen stores in each market. About three out of every four visits are planned, meaning I let the leadership team know one to two weeks in advance.
Chipotle wants to deliver a consistent experience for our guests. As leaders, we try to be consistent with our visits. We talk about the food, we talk about people, we talk about the results. It’s important for our leadership, too. I’m consistent in how I show up and what we do.
Kidd said consistency is a top priority. Marissa Leshnov for BI
I Travel Two to Three Days a Week
I would rather fly in the morning, and I like to go through TSA about 30 minutes before we board. I get to the airport at the very last minute. It’s important to pack as much patience as possible when traveling. Nothing goes to plan, and you have to make the most of it.
I’m usually back from traveling on most weekends and on Mondays and Fridays.
I give my family a lot of credit, especially my wife. We’ve been together for 27 years. I wouldn’t be nearly as successful if it weren’t for her. We plan family vacations in advance and are very careful about taking them a couple of times a year. When I’m home, I’m present and intentional.
I Wake Up Before 6 A.M. and Exercise
Taking care of myself is important. I usually work out between 6 a.m. and 7 a.m. I do strength exercise two days a week and cardio three days a week. I try to stay active, break a sweat, get the blood flowing. Travel is a huge part of the job, so I have to stay healthy.
While I’m working out, I listen to the Wall Street Journal’s “What’s News” podcast. It sets a good perspective on what’s going on for the day, and I may read some articles that interest me. Then I’ll go back and reference those later on in the morning.
I Have a Post-Workout Coffee and a Small Breakfast
After my workout, I have a black coffee with a splash of cream and a small protein-based breakfast. I’m going to be eating Chipotle all day — I taste food at every restaurant, sampling guac, salsa, and proteins. So I make sure my breakfast is fairly light.
One of the first things I review at that time is our sales report from the day before. That gives me a snapshot of trends and how the business is performing across markets, which shapes my focus for the day ahead.
