The changing landscape of the American food consumer is shifting rapidly and these changes are having a major impact on future restaurants demonstrated in this new book by Paul Barron, renowned entrepreneur, publisher, founder of and restaurant industry innovator.

The Chipotle Effect is the process that allows a small organization armed with a clear vision of product and purpose to match the amazing demand and growth of the social consumer. Most businesses can’t—they are just too slow. This effect is often compared to what Apple did to the entertainment and mobile industries and is about to do to the television business.

Speed, vision, and seeing beneath the surface of society is the key to replicating what Chipotle Mexican Grill has accomplished in the restaurant business.