Questions to address: what was the background of the development of what was "amiss" in Chipotle's product line-up? What were the challenges in adding nachos to its menu? How did Chipotle decide which products to try out in the NEXT Test Kitchen? What criteria did Chipotle use in its product use testing efforts, and what improvements would you recommend? What was the end result of these tests? 500words

lonpeak hours. when served in a bow1 or burrito but not well suited to nachos due to its texture. while the average bowl or burrito is sold for about $7.50.) ff customers, Chipotle cannot afford for the new items to be a failure