Chipotle Mexican Grill has tapped a fast-food industry veteran to oversee the operation of its nearly 2,300 North American restaurants as it continues to recover from .
Scott Boatwright, senior vice president of operations at Arby’s Restaurant Group, will join Chipotle as “chief restaurant officer” on May 30, officials announced this week. Boatwright will report directly to founder and CEO Steve Ells, who late last year promised to in Chipotle restaurants.
“Continuing to focus on providing the very best guest experience is one of our top priorities,” Ells said in a statement. “Scottap proven accomplishments elevating the guest experience will help us accelerate the momentum we have seen so far in 2017.”
Boatwright has been with Arby’s since 1997, responsible most recently for the performance of nearly 2,000 franchised and company-owned Arby’s restaurants in 22 states. That included operational standards, team development, guest experience and strategic planning.
At Chipotle, he will work with the company’s two restaurant support officers to enhance guest experience, develop field leadership and restaurant teams and improve operational efficiency.
Boatwright’s hire is the latest in a series of changes at a Denver-based chain that was once the darling of the fast-casual segment before being rocked by a series of food safety crises.
In December, following the resignation of his longtime co-CEO, Monty Moran. Shortly thereafter, the company added , including Robin Hickenlooper, the wife of Gov. John Hickenlooper, following criticism that it was too insular and lacked restaurant-industry experience.
More recently, Chipotle has showed signs of having . In the first quarter, , compared to a 29.7 percent decline a year earlier.
“Chipotle is a remarkable brand and one that has redefined what a fast food experience can be,” Boatwright said in a statement. “The company has reshaped the category and paved the way for a new generation of restaurants. I’m thrilled to join Chipotle at a time when there is considerable opportunity ahead to impact food culture and improve the way people eat.”
