logo
Celebrate National Burrito Day 2025 with 5 free food and discounts on Thursday, March 3

Celebrate National Burrito Day 2025 with 5 free food and discounts on Thursday, March 3

USA Today03-04-2025

Celebrate National Burrito Day 2025 with 5 free food and discounts on Thursday, March 3
Happy 2025 National Burrito Day to all who celebrate — and really, shouldn't we all celebrate burritos every day, especially on Thursday March 3, 2025? Burritos are delicious any day of the week and any time of year!
Here's a better question to ask: Why is March 3 National Burrito Day? That's not what we're here to answer. We know you're here to find out about free or discounted burritos, and we want to get to that as fast as possible so the stuff inside your wrapped tortilla doesn't get cold immediately.
So let's stop writing about burritos and get to the important stuff here -- a partial list of joints that we've found who will give something away or sell you a burrito for less than the usual price on Thursday:
Chipotle
If you unlock their Burrito Vault, you can get a code for buy one burrito, get one free.
Also if you are a Chipotle rewards member, you can use the code DELIVER for a free delivery fee.
Moe's Southwest Grill
You can buy one burrito or bowl and get one free.
Baja Fresh
If you're a rewards member, you can get buy-one-get-one-free burrito deal using the code BURRITO.
Taco Bell
Are you a rewards member? If so, you can get a burrito for $2 if you spend $15 or more.
Chronic Tacos
Use their app if you're a loyalty member and get a buy one, get one free deal.

Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

Michigan State basketball star Jase Richardson partners with Chipotle
Michigan State basketball star Jase Richardson partners with Chipotle

USA Today

time3 days ago

  • USA Today

Michigan State basketball star Jase Richardson partners with Chipotle

Michigan State basketball star Jase Richardson partners with Chipotle Former Michigan State basketball star Jase Richardson has partnered with a big-time restaurant chain. Richardson posted on Tuesday that he has "Ready for the next step with" Chipotle. The post included "#ChipotlePartner" which would suggest Richardson has signed some type of advertising or marketing deal with the well-known and popular burritos, tacos and bowls chain restaurant. Check out the post from Richardson below: Richardson is moving on to the NBA after a stellar true freshman season at Michigan State this past year. He averaged over 12.1 points per game and shot above 40% from three-point range, which has landed him as a fringe lottery pick in the NBA Draft later this month. Richardson was a fan favorite during his lone season at Michigan State, and I'm sure this deal will only help boost that for those who also enjoy Chipotle. If anything, it'll at least put a little extra dough in Richardson's pockets and I'm sure result in some free burritos as well. Contact/Follow us @The SpartansWire on X (formerly Twitter) and like our page on Facebook to follow ongoing coverage of Michigan State news, notes and opinion. You can also follow Robert Bondy on X @RobertBondy5.

CHIPOTLE MEXICAN GRILL TO ANNOUNCE SECOND QUARTER 2025 RESULTS ON JULY 23, 2025
CHIPOTLE MEXICAN GRILL TO ANNOUNCE SECOND QUARTER 2025 RESULTS ON JULY 23, 2025

Yahoo

time3 days ago

  • Yahoo

CHIPOTLE MEXICAN GRILL TO ANNOUNCE SECOND QUARTER 2025 RESULTS ON JULY 23, 2025

NEWPORT BEACH, Calif., June 3, 2025 /PRNewswire/ -- Chipotle Mexican Grill (NYSE: CMG) will host a conference call on Wednesday, July 23, 2025 at 4:30 PM Eastern time to discuss second quarter 2025 financial results and provide a business update for the third quarter to date. A press release with second quarter financial results will be issued at approximately 4:10 PM Eastern time on Wednesday, July 23, 2025. Participants can join the conference call by dialing 1-888-317-6003 and will be prompted to enter the code 5564931. International callers can dial 1-412-317-6061 and will be prompted to enter the code 5564931. The call will also be webcast live from the Company's website on the investor relations page at and registration is available at An archived webcast will be available approximately one hour after the end of the call. About ChipotleChipotle Mexican Grill, Inc. (NYSE: CMG) is cultivating a better world by serving responsibly sourced, classically-cooked, real food with wholesome ingredients without artificial colors, flavors or preservatives. There are over 3,800 restaurants as of March 31, 2025, in the United States, Canada, the United Kingdom, France, Germany, Kuwait, and United Arab Emirates and it is the only restaurant company of its size that owns and operates all its restaurants in North America and Europe. With over 130,000 employees passionate about providing a great guest experience, Chipotle is a longtime leader and innovator in the food industry. Chipotle is committed to making its food more accessible to everyone while continuing to be a brand with a demonstrated purpose as it leads the way in digital, technology and sustainable business practices. For more information or to place an order online, visit View original content to download multimedia: SOURCE Chipotle Mexican Grill

Chipotle's new CEO is bringing back a missing ingredient to hit the chain's next goal—raising annual sales per store to $4 million
Chipotle's new CEO is bringing back a missing ingredient to hit the chain's next goal—raising annual sales per store to $4 million

Yahoo

time3 days ago

  • Yahoo

Chipotle's new CEO is bringing back a missing ingredient to hit the chain's next goal—raising annual sales per store to $4 million

When Scott Boatwright joined Chipotle Mexican Grill as chief operating officer eight years ago, he worked closely with the burrito chain's founder, Steve Ells. Chipotle was laser-focused on operations at the time, as it looked to rebuild sales after a safety crisis a couple of years earlier. But Boatwright felt that there was one ingredient missing: an extra touch of hospitality. As Boatwright, CEO since last November, recalls it, Ells told him that Chipotle didn't need to be friendly, it just needed to be fast. That's changing now that Boatwright is in charge. And friendlier service is a key prong in his plan to leave his mark on a quick-service chain. 'Our team members got so focused on creating the experience efficiently that they can just forget to smile,' Boatwtright tells Fortune in a recent interview at Chipotle headquarters in Newport Beach, Calif. That doesn't mean an in-depth exchange about how your kids are doing in school, he hastens to add. But it does mean basic greetings and questions like 'What can I make fresh for you today?' or phrases like 'Thank you for spending your hard-earned money at Chipotle,' which Boatwright says do not slow employees down, but rather add a more welcoming vibe to what is after all a hospitality business. (His predecessor and former boss Brian Niccol, who decamped for Starbucks last year after a highly successful six-year stint at Chipotle, is doing something similar at the coffee-shop chain, instructing baristas to leave short personal notes on cups. But the trick, Boatwright cautions, for such touches to work is for them not to feel 'forced.') 'We're all fighting for market share, we're all fighting for dollars,' he says. And that means the right-brain skills of making customers feel welcome have to be deployed along with the left-brain skills needed for best-in-class operations. That's all the more important given that Chipotle's plan to grow includes more international expansion, notably its bold bet on Mexico, going deeper into smaller U.S. cities and trying to get more business from each of its 3,500 existing restaurants. In the 10 months since he took the reins, initially on an interim basis, Chipotle shares have barely budged, reflecint a 'wait-and-see' attitude on Wall Street. On the same day Boatwright told Wall Street investors about the smile-more campaign, Chipotle announced its plan to work with a partner to open restaurants in Mexico, the spiritual home of the burritos and quesadillas it sells. The news raised eyebrows, given that Taco Bell's attempts to conquer Mexico a few years ago flopped. Analyst Antonio Hernandez at Actinver Research wrote in a research note that 'familiarity with its ingredients does not necessarily predict success,' according to Reuters. But Chipotle's top executives insist there is place in the market for its Americanized Mexican food given its focus on freshness and high standards. 'We're not just another American fast-food place that's coming,' says chief brand and marketing officer Chris Brandt, using a term many in the industry find derogatory, preferring 'quick-service restaurant.' 'It seems a bit like a selling-ice-to-Eskimos type of thing,' he jokes. But, he says, the white space in the market for Chipotle is Mexican-esque food of a certain quality, and freshness of ingredients in a faster environment. What's more, the Mexican experiment, done in partnership with a restaurant operator, Alsea, that has extensive experience there, will tell Chipotle if and how fast it can go further afield in Latin America. Brandt and Boatwright both say they are not worried about any anti-American sentiment abroad that would affect Chipotle expansion, in light of the sparring between the U.S.'s and Mexico's governments in recent months. 'I don't know if that trickles down to brands,' says Boatwright. In addition, Chipotle plans to grow by generating more business at restaurants it already has and expanding to new markets Stateside. Last year, the average Chipotle had annual sales of $3.2 million, but chief financial officer Adam Rymer says that figure can hit $4 million in the not too distant future. (Rymer also sees the potential for Chipotle to hit 7,000 stores by expanding not only abroad but also domestically into smaller markets of say 30,000 people where restaurants like a Chili's or an Olive Garden might not go but where people might want more options than McDonald's or KFC.) As his colleague, brand chief Brandt, puts it: 'We are a real restaurant, and most places in our space are not.' This is where operations, Boatwright's area of expertise for years, comes in. Chipotle uses 53 ingredients to prepare its food and is working hard on equipment innovation to make cooking easier without affecting the final product. A produce slicer and a device to help workers cut onions quickly are just two of the changes being made to speed up production without, the executives insist, affecting quality. Boatwright would also like to see quicker food innovation and go from two limited-time-offer (LTOs in industry jargon) items a year, or a temporary additional menu item meant to stoke interest, to perhaps three. Data analytics more sophisticated than the ones it used just a few years ago have allowed Chipotle to avoid misfires with its LTOs, like the Garlic Guajillo Steak disappointment in 2022, giving Boatwright and his team more confidence to innovate. Currently, Chipotle has a hit on its hands with honey chicken bowls and burritos, a product inspired by a Nashville food trend. 'We're not adventurous at all,' says the CEO. 'We follow a very strict stage-gating process. We'll know long before its hits the market whether it's going to be successful or not.' But one thing no one should expect: lower priced items gumming up the menu. Chipotle tried that during the financial crash of 2008–2009, only to find customers yawning. 'We've seen in the past is that it really didn't lead to more visits,' says CFO Clymer. 'The market testing we've done found that people are really stuck on what it is they go to Chipotle for.' (The company was able to pass on much of the inflation in recent years to customers with little pushback, though executives say they are being careful regarding the impact of tariffs on items like avocados and Australian beef.) And so as Chipotle looks to build on its 2024 sales of $11.3 billion, and quickly reverse a same-restaurant sales decline last quarter, it has a number of levers at its disposal. But execs say they are mindful of the changes that can add to sales initially but that ultimately would damage a brand anchored in what it calls food integrity. 'When brands start trying to be everything to everyone, they lose their identity,' says Boatwright. This story was originally featured on Sign in to access your portfolio

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into the world of global news and events? Download our app today from your preferred app store and start exploring.
app-storeplay-store