Co-Host | Make Money Like Chipotle's $100K Customers

Summary

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Podcast Summary: Travis Makes Money

Episode: Co-Host | Make Money Like Chipotle's $100K Customers
Host: Travis Chappell
Date: March 3, 2026

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Episode Overview

This episode dives into the surprising overlap between Chipotle’s customer base and high-income earners, using the iconic chain as a case study to discuss how businesses can profit by targeting higher-spending segments. Host Travis Chappell and producer/co-host Eric riff on money habits, shifting consumer demographics, and the intersection of convenience, value, and lifestyle spending. They also explore generational humor, brand identity, and how quality and pricing evolution affects both loyalty and bottom lines.

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Key Discussion Points & Insights

1. Chipotle’s Surprising Demographic Shift

Timestamps: [02:13] – [03:06]

• Statistic revealed: 60% of Chipotle's customer base makes over $100,000/year—a fact that shocked both Travis and Eric at first but made sense in hindsight.
• Market positioning: Chipotle has become the go-to for higher earners seeking convenience, quick service restaurant (QSR) options, and healthier fast food alternatives.
  • “That is surprising to me. In retrospect, when you start thinking about it, it makes more sense because that seems to be like the crowd that got pulled away from fast food.” — Travis [02:56]
  • QSR explained as "quick service restaurant" [03:30]

2. Generational Banter: “Corporate Slop Bowls”

Timestamps: [03:41] – [05:49]

• Gen Z’s satirical take: “Corporate slop bowl” becomes the affectionate/ironic nickname for Chipotle bowls among the younger set.
  • “They call it corporate slop bowls...taking a break from my 9 to 5 and getting a yummy corporate slop bowl before heading back to the office.” — Eric [03:49]
• Humor wars: Extended, good-natured debate about Millennial versus Gen Z humor, sitcoms, and the generational blame game (Friends, New Girl, The Office, and Parks and Rec all referenced).

3. Chipotle’s Brand Focus & Price Hike Controversy

Timestamps: [12:30] – [15:43]

• Leaked company call: Chipotle executive Scott Boatwright was heard suggesting a focus on $100k+ customers and hinted at future price hikes.
• Public response & clarity: Chipotle PR later tried to reframe the intent, claiming pricing wasn’t directly discussed.
  • “We are the way they want to eat and we're going to lean into that in the most meaningful way, which is corporate slots for we're raising our prices.” — Eric [13:18]
• Host’s take: Travis says he’s fine with price increases—if portion size and food quality stay high.
  • “If you're going to decrease the portion and increase the price, that's when you're going to start losing people...” — Travis [13:25]

4. Competition, Market Cap & the Role of Quality

Timestamps: [15:43] – [16:59]

• Market cap check: Chipotle's value up from $12B in 2018 to about $50B today, signaling strong business despite pricing controversy.
  • “They can stop raising the price...they’re doing fine.” — Eric [16:48]
• Consumer experience: Travis cites personal frustration with declining portion sizes and occasional drop in food quality. For him, loyalty hinges on getting value for price.

5. Food Nostalgia & Tangents

Timestamps: [17:10] – [22:53]

• Food nostalgia: Digressions about discontinued menu items (like Denny’s fried cheese melt) and high-caffeine Panera “charged lemonades.”
• Humorous sidebars: Tangents with playful generational education, notably around the infamous McDonald’s hot coffee lawsuit (complete with a graphic description of the burns), used to debunk misconceptions [26:33–30:06].

6. The Real Value Equation: Price, Portion, and Quality

Timestamps: [30:38] – [32:09]

• Personal threshold: Travis emphatically states that a few extra dollars don't matter if Chipotle keeps portions and ingredient quality up.
  • “I don't care if Chipotle raises their prices, as long as the portion and quality are there.” — Travis [32:07]
• But— if portion and quality drop, he’s out. This insight bridges buying habits, income, and lifestyle value across the episode.

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Notable Quotes & Memorable Moments

• On Chipotle Demographics:
  “Did you know that 60% of Chipotle’s customer base makes over $100,000 a year?”
  — Eric [02:13]

• On Generational Humor:
  “If it’s funny, it’s Gen Z coded. The rest is you guys with your humor slop...”
  — Eric [05:47]

• On Value and Loyalty:
  “If you're going to decrease the portion and increase the price, that's when you're going to start losing people.”
  — Travis [13:25]

• On Market Cap & Growth:
  “End of 2018, [Chipotle’s] market cap was $12 billion. Now it's $50.3 billion. They can stop raising the price.”
  — Eric [16:38]

• On Price Sensitivity:
  “I don't care if Chipotle raises their prices, as long as the portion and quality are there.”
  — Travis [32:07]

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Timestamps: Important Segments

• [02:13] Chipotle’s high-income customer base revealed
• [03:41] Generational jokes about Chipotle as “corporate slop bowls”
• [12:30] Leaked exec comments and pricing strategy debate
• [15:43] Chipotle’s market cap growth and business health
• [17:10] Nostalgia: Secret menu items, unhealthy favorites
• [26:33] The McDonald's hot coffee lawsuit—myth versus reality
• [30:38] Travis: Portion, quality, and price—the loyalty equation
• [32:07] Travis’s nonchalance about price hikes (if value persists)

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Closing Takeaways

• Main Message: Affordability is relative—high income consumers drive much of Chipotle’s business, enabling the chain to raise prices, but core value (portion, quality, and a feeling of “better” fast food) is what really determines loyalty.
• Generational ribbing adds levity and connection, as Travis and Eric highlight not just how people spend their money, but the cultural attitudes behind those choices.
• Final Money Wisdom:
  “Remember, money only solves your money problems. But it's easier to solve the rest of problems when you got money in the bank. So let's solve that one first.” — Travis [32:20]

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This summary captures the episode’s energy, reversing the usual “cut expenses” narrative by showing how earning—and understanding consumer thinking—leads to smarter, happier money decisions, whether you’re devouring a Chipotle steak bowl or launching your own side hustle.

Transcript

[A]

You're listening to the Travis Makes Money podcast presented by GoHighLevel.com for a free 30 day trial of the best all in one digital marketing software tool on the planet. Just go to gohighlevel.com travis. What's going on, everybody? Welcome back to the Travis Makes Money podcast, where it's our mission to help you make more money. Today on the show, my producer Eric is in studio. What's up, man?

[B]

I just covered my screen because I don't want you to see what the episode is about yet. And then I realized it's shared to a monitor over there. So I was like, I think screen

[A]

mirrored to a screen directly, but I covered my screen.

[B]

Hey, what's up? So we have six episodes we need to record. Pick a number between one and six.

[A]

I'm going to go with five.

[B]

Ooh. Do you like Chipotle?

[A]

I sure do.

[B]

You have one thing. You have literally one thing in common with Alex Hormozi. Yeah, you like Chipotle.

[A]

Both enjoy a good Chipotle bowl.

[B]

What's your go to Chipotle order?

[A]

You know, it's a steak bowl.

[B]

Okay.

[A]

Depending on the day, it's always double protein, but depending on the day. So sometimes I'll throw in a little chicken with the steak. You know, if there, especially if there's like a new chicken drop, I'm like, ooh, throw that in there. But most of the time it's double steak. Let's see. I'm going through the line in my head. So white rice, black beans, pico de gallo, and salsa verde. So I think that would be the. The mild and medium salsas.

[B]

You ain't messing with the hot.

[A]

And then every once in a while.

[B]

That's crazy. That's the why I go.

[A]

But the thing is, though, I like flavor of the, of the medium.

[B]

Okay.

[A]

And. And I, I like pico deo.

[B]

I've never. Can I be honest with you? What? I've never tried a different sauce than hot.

[A]

I used to get the hot exclusively, but then Jackie would always get the medium. And I tried a few bites and was like, that flavor of the sals sp is actually really good. And then corn and little bit of sour cream, definitely cheese and some guacamole. Okay, well, I'm a guac guy.

[B]

I told you in Florida something. I'm covering my screen again. I told you something about Chipotle customers. Do you remember what I told you?

[A]

No.

[B]

So how much do you think the average or what was the thing I would say? Oh, did you know that 60% of Chipotle's customer base makes over $100,000 a year?

[A]

Yes. Yeah, yeah, yeah. I do remember you telling me that.

[B]

That's.

[A]

That is pretty crazy. So they're. They're trying to market to their crowd better.

[B]

Yeah. So there was a company call and it leaked because they always do. And Chipotle CEO Scott Boatwright suggested in leaked audio that the company would begin focusing on customers who make more than $100,000 per year, indicating further price hikes. First of all, are you surprised that 60% of their customer base makes over $100,000 a year?

[A]

That is surprising to me. In retrospect, when you start thinking about it, it makes more sense because that seems to be like the crowd that got pulled away from fast food.

[B]

Yeah.

[A]

As, like, fast food became more and more like the evil type of terrible processed food.

[B]

Yeah. You picture, like, the accountant in, like, the puffer vest.

[A]

Yeah.

[B]

And he's going to Chipotle.

[C]

Right.

[A]

Like, you only got 30 minute lunch break. It's like you used to just run through the drive through. But like, now, now that there's other, like, QSR options, like a Chipotle where it's actually. You feel like you're eating decent food, it's like, well, they're probably gonna go there instead.

[B]

What is qsr?

[A]

Quick service restaurant.

[B]

Sorry.

[A]

Yeah.

[B]

Oh, sorry. A little insider baseball from our franchise owner over here.

[A]

Yeah, yeah. Something that's like, at, like a counter. You ordered a counter. You go sit down. There's not like, waiters, waitresses.

[B]

Gotcha, gotcha. Um, yeah. You know what Gen Z and Gen Alpha call Chipotle bowls.

[A]

No.

[B]

And they call it corporate slop bowls.

[A]

Is that true?

[B]

Yes.

[A]

Really?

[B]

There's literally they just, like, slop. They could call things like, it'll be like taking a break from my 9 to 5 and getting a yummy corporate slop bowl before heading back to the office. It is low key. Really funny, though, because it is kind of what it is.

[A]

That's your Gen Z.

[B]

It's like, it's. It is funny. It's like, it's like. Because then you see, like, sick guys in puffer jackets eating corporate slop bowls and then going back to the office. That's funny.

[A]

What it is is that probably Gen Z is just firing back because millennials call all the things they're interested in slop. You know, like brain rot or slop. Like, they just always refer, like, you know, like the vernacular even, or like the lingo. Millennials just call it slob. Yeah, I find your stuff is slob.

[B]

I find your generation. I'm pointing at you.

[A]

That you're also in you like, like

[B]

the most slop loving generation.

[A]

Just going to be honest, you're literally in the same generation.

[B]

No, not for this.

[A]

You pick and choose. You pick and choose. No, you're whatever's most beneficial to you at the time. You're like, oh, I'm a. I'm a young.

[B]

No, I think. No, I'm just like, first.

[A]

I'm like, no, first iteration.

[B]

Gen Z. I personally think I am way more Gen Z coded than Millennial Coded.

[C]

Do you think that?

[B]

Yes.

[A]

And I, I feel like, I think,

[B]

I think sense of humor. I'm far more gen. Like, when I see some of the things that you think are funny online, not the stuff that, you know that I'll think is funny, but like when I stumble across

[A]

something that I like, liked or something.

[B]

Yeah. I'm like, that is so Millennial. And then. And it embarrasses me a little bit. And I'm like, it's like one of those. It's those posts where you double check. Like, did I like that too? On accident. Did I co sign this? But you know the stuff that's like kind of Gen Z coded, you send to me.

[A]

Yeah, that's true. But it's not just Gen Z coded. It's just stuff that I find funny that I'm like, he'll also.

[B]

If it's funny, it's Gen Z coded.

[A]

That's not.

[B]

The rest is you guys with your. Your humor slope. It's like, it's like when you. It's like, it's like when people from your generation share clips from Friends and

[A]

you're like, oh, that's not even a Millennial.

[B]

Like, oh, sitcom slop.

[A]

That's not even a Millennial thing. Friends. It's not a Millennial show.

[C]

That's.

[B]

That's Millennial.

[A]

What?

[B]

Friends is a millennial show. No, no. New Girl Friends came out New Girl

[A]

Friends stopped airing episodes when I was like six.

[B]

Okay. New Girl. That's Millennial. That's Millennial.

[A]

Yeah. New Girl's hilarious. Do you have. You watch New Girl?

[B]

See what I'm saying?

[A]

Do you see what I'm saying? You haven't even given it a shot.

[B]

You're almost the way you defend Office Millennial. Yeah, yeah, yeah. I would say you guys had some silent, you know, kind of hitters that got in there.

[A]

Silent hitters. The office. And then like the most.

[B]

And then got out there, did your thing.

[A]

No sense.

[B]

It's like, okay, here's what I'll say. The Office, great show. You guys squeaked one out of the park on that one.

[A]

Parks and Rec. Great show.

[B]

Parks and Rec. So millennial coded and, like, offensively unfunny.

[A]

What?

[B]

Where? It's like, what are you guys doing? You guys thought you cooked with this one, but you didn't.

[A]

Hard line in the sand that we're drawing right now. Parks and Rec is great. No, it is only a half step below the Office. In my mind.

[B]

It's not funny. The only thing funny about the show. The only things. The only good thing about the show is you're exposing yourself right now. Aubrey Plaza. People can't see it, but I'm exposing myself right now. Now the only good thing about the show is Aubrey Plaza.

[A]

Hilarious.

[B]

Gave us her. That's it.

[A]

Now you're the worst.

[B]

And he gave us Ron Swanson. Best sitcom characters, some good memes.

[A]

He's the.

[B]

He's some good memes. And the show gave us Chris Pratt, which you guys are in the red now. You unleash that on the world. He gave us. Unleash the. Pratt.

[A]

Gave us a great actor.

[B]

But that's enough. But that's enough Chris Pratt slop. We're going to get into this.

[A]

So sorry about Guardians of the Galaxy, so.

[B]

Oh, wow. That's not his responsibility at all. That's the director.

[A]

They didn't even want him for the show. And then his agent was, like, forced him to show up to the audition. And then James Gunn was like, this is the guy. We can't do it without him. That's the story.

[B]

No, that's okay. So anyway, so you know who did a great sitcom to movie trajectory? John Krasinski. 13 hours. Going from like, the nerd on a show to jacked and becoming Jack Ryan. Yeah, whatever. And so did Zachary Levi. But.

[A]

But John Krasinski was still the cool guy in that show, though. The. The evolution from Chris Pratt being, like, the goofball.

[B]

See, that's where you're millennials. You think he's a cool guy.

[A]

He was like, that seems like that

[B]

seems like a cool guy.

[A]

The. That's the whole point of the Office was that even the cool guy in that show was, like, not a cool guy. She's still a paper salesman in the middle of nowhere.

[B]

Anyway, so, anyway, so Chipotle and Money.

[A]

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[D]

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[C]

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[A]

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[C]

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[B]

so it's so here's some more of the here's some. Here's Boatwright talking to Business Insider. What we've learned is the guest skews younger, a little higher income, is typically a digital native, and that their grounded purpose aligns with our North Star as a brand around clean, clean ingredients. High protein. This is corporate slop all over it.

[A]

Okay, so the high protein thing is something I have noticed that I liked about Chipotle is that they started labeling like, like telling you how much protein is in a particular order. I like that a lot because nobody does that. And it feels weird to like take your bowl home and scrape off all the chicken and weigh it to see how much protein is in there. I do like that they're being like this is if you're getting this, here's this, how much protein is in there. So they have been obviously skewed like catering to that a little bit more.

[B]

We are the way they want to eat and we're going to lean into that in the most meaningful way, which is corporate slots for we're raising our prices. Raising that.

[A]

Here's the thing. I don't care if they raise their prices by a couple bucks, as long as they get back to the, the portions that they issue. If you're going to decrease the portion and increase the price, that's when you're going to start losing people to. Especially because now there's, there's so many other Chipotle style options. Of course, we live in Las Vegas, so maybe that's not true for most people that are listening, like, you know, in random parts of the country. Yeah, you probably have a Chipotle. You probably don't have a ton of Chipotle competitors in Vegas though. If you don't. If Chipotle starts getting to where like the portion size is crazy, the price is out of control, then it's like there's 12 other options that are very Chipotle esque that you can go to and give your business to.

[B]

Dude, you know, it's so good.

[C]

No.

[B]

At Panda Express, the super greens, have you had those?

[C]

No.

[B]

It is crazy.

[A]

I don't remember the last time I ate at Panda Express.

[B]

Do you want to get some right now?

[A]

I do enjoy Panda Express.

[B]

Do you want a Panda slop bowl right now? I'll order Panda Express or not. Do you want to eat some Panda Express?

[A]

No.

[B]

Okay.

[A]

All right. I mean, the answer is yes, I do, but I'm not going to anyway.

[B]

So to finish off the controversy here. So Boatwright later attempted to classify this as misinformation surrounding the chainsaw pricing controversy. He told yahoo finance that 60% of our consumers average household income is over 100k a year. They're still spending this tough economy. We're going to lean into those consumers with brand innovation, menu innovation, and really give them more compelling reasons to come in. Chipotle spokesperson Lori Shallow also said pricing was never mentioned regarding the 100k and over cohort. Do you believe that? I don't believe that. I think if the call hadn't leaked prices instantly.

[A]

Exactly. Now they can't.

[B]

So here, here's what, here's what she said. CEO Scott Boatwright stated on Chipotle's earnings call last week that 6% of its customers have an average household income over 400k. So the company sees an opportunity to lean into these customers with new occasions like group or solo dining experiences. They're really digging. They're like, people could eat together now alone. Since this consumer population is actively spending more at shops and restaurants today, Chipotle is giving them additional reasons to Visit the. Through new marketing and menu innovations, enhancing the digital experience for all guests. And then they keep going. Price.

[A]

What's Chipotle's market cap right now? Be curious, like, if it's. If it is continually going up or if it's been going down the last few years. Because I do feel, at least anecdotally, I feel like it is not as popular as it used to be. That's my anecdotal experience.

[B]

It's red.

[A]

Yeah.

[B]

Okay. Right now, market cap of approximately $49.2 billion. Okay. Amid a daily decline of about 2.2%. Compare now versus when do you think it was at its peak?

[A]

I'd say, like pre. Pre Covid. I'd say like 2018. I mean, I assume it's worth more now than it was then just because of population growth and popularity growth, but

[B]

I mean, yeah, it's grown from 2018 to now. End of 2018, market cap was 12 billion. Now it's 50.3 billion. They can stop raising the price.

[A]

I guess now they're doing fine.

[B]

They're doing fine.

[A]

It's maybe just me.

[B]

Yeah, they did. It also said in the article they did introduce a protein menu.

[C]

Yeah.

[B]

You like that?

[A]

I do enjoy that.

[B]

You like that?

[A]

I do, yeah. Because I. I would never start a restaurant myself before athletes lay claim to the world. Oh, look, ads.

[B]

I hate news.

[A]

I. I would never actually start one. But, like, that was the only thing, though. The thing that I felt like I would start would just be something where it's like, I can order instead of like small, medium, large. I can order by the volume of protein that's in the.

[B]

The.

[A]

In the order.

[B]

Dude, if you. If you. If you open a Chipotle, it would ruin my life.

[A]

Wait, why?

[B]

Because I would eat a lot of. We did when I was living in America's.

[A]

Huh.

[B]

Most beautiful state, South Carolina. Wonderful, wonderful place. The. The only thing worth eating was in Clemson. Right. When you cross the border into Clemson.

[A]

Yeah.

[B]

There was a Chipotle that was so busy all the time.

[A]

That makes a lot of sense because

[B]

college students love their slop bowls. That.

[A]

That's. I guess one thing that's really anecdotally incorrect from my experience is living in Vegas because when I go to Chipotle's here, it's almost never like that.

[B]

No.

[A]

But if I go somewhere else, though, it is like that. So it probably is. It's probably just like in Vegas, we have. Have so many options.

[B]

Yeah. You're not doing it unless you're literally rushing from A meeting. And, you know, it's fast.

[A]

Right. Or it's really close to you or something like that. But there's like. For me, I stopped going. I stopped going as much because I just had too many bad experiences.

[B]

Yeah.

[A]

Where it was just like another, like, one or two. Whatever. But when it's like, this is the seventh time in a row where I feel like you didn't put any rice in here. You know what I mean?

[B]

She gets a boy.

[A]

Because it used to be. It used to be like they would have trouble sealing the bowl up because there was so much food on there. Or like, there'd be burritos. They had to double wrap my burrito almost every time because it was just con. Like, constantly breaking. When they went to rapid, it was like, that's a burrito. You know?

[B]

Now they're like, oh, we can loop it a couple more times. Yeah, dude.

[A]

Now it's half tortilla.

[B]

I would tear up. I was eating chipotle because it was like. It was like, do you want a fried exact chicken covered in gravy?

[C]

Exactly.

[B]

And so I'd literally get chipotle double Pro and just hog out on chipotle.

[A]

Did you ever get the secret menu quesarito?

[B]

Oh, yeah, yeah. That was on the menu for a minute. Actually.

[A]

That was my go to order in

[B]

college, I think in. I think when I was living in Fresno, it was actually on the menu.

[A]

Oh, really?

[B]

And they stopped doing it. And now if you ask for that, now some. Some are upset. Yeah. Yeah. Wait, can I tell you my favorite since we have a minute? Yeah. Let's burn some time. Hey, no. My favorite menu item at any restaurant ever. That is not healthy for you. Have I ever told you this at Denny's?

[A]

No, dude.

[B]

Denny's used to have the fried cheese melt. I want you to guess what that is.

[A]

Like a.

[B]

Like.

[A]

Like a burger?

[B]

No, dude. So Denny's has the 2468 menu.

[A]

Yeah.

[B]

Which is where if you go with your family, they tell you to order from. So the Denny's had the fried cheese melt. This is the opposite of chipotle. We're just veering over.

[A]

I'm paying. You can get whatever you want.

[B]

The Denny's. This was like six bucks. I think

[A]

I remember that. I don't think I ever ordered it.

[B]

Dude. I tore this up every time I went. The Denny's fried cheese melt is four fried mozzarella sticks, melted American cheese on grilled sourdough bread served with marinara sauce and. And a side of fries. Oh, my gosh It's. It's approximately 895 to 1300 calories. Dude. Sometimes I would order it and order extra fries on the side. Is so good.

[A]

I better hit, though.

[B]

But this is the thing, though. If you. If you can still technically order this because they have mozzarella sticks and. But I've had waiters like, we can't do that anymore. Yeah. We just.

[A]

Honestly, we crossed a line there. Yeah.

[B]

It's kind of like when you order Denny's.

[A]

But even that we was too much for us.

[B]

That. That honestly probably took a couple years off my life because I would again when I was living in Beaumont. Yeah. Denny's was it. You know, it's like, let me go

[A]

to Denny's in college. Just because we didn't do actual college kid stuff.

[B]

This is insane.

[A]

That's where we would hang out at at like 11:30 or 12, you know, midnight or whatever. It's like three.

[B]

We're going to Denny anytime you want. No. And it's insane to look at this picture that I put this in my body.

[A]

It was basically us homeless people and people who just got done drinking.

[B]

Yeah. Denny's at 1am and this and the charged lemonades from Panera together.

[A]

Oh, I forgot about those.

[B]

They discontinued because people were dying. Yeah, but only.

[A]

But it was like a 3,000 milligrams.

[B]

Let's be honest. It was. Was it a thousand?

[A]

I don't know. You told me the mixture a couple times. I don't know how you drink that without exploding.

[B]

Sorry. Dear listeners, we will talk about money on the next. Now I just want to talk about this. I look at my search history. How many people live in California? How many episodes of Sex and City are there? That's my. That's my literal history.

[A]

I'm so talking about millennial coded.

[B]

Dude.

[A]

That's in the city.

[B]

That's like Gen X. That was like 90s super. What am I looking up now? I'm scared. Superman Returns, Parents Guide, Super Bowl, Bad Bunny. I don't want to keep.

[A]

Of caffeine in whatever that drink was called in Panera.

[B]

Charged lemonade. I was cranking these like crazy. Oh, yeah. I would have two of these. 390 milligrams of caffeine in one drink.

[A]

How much?

[B]

390 milligrams. Your daily limit's 400. The two people that died, though, rip. But it was like. It was literally like someone with caffeine sensitivity didn't read the label. I'm like, that's on you.

[C]

Yeah.

[B]

Yeah.

[A]

If you're getting a charge of like the McDonald's. The coffee was too hot.

[B]

That's not true. That's actually what you just said is not true. What? I used to do that too. This is. See, this is millennial. I'm about to educate you. That's an empath. An empath gen zer. That looks so fire, though. It is so good. Do you want to order that? Do you want to order this grilled cheese? We will order food for the next episode.

[C]

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[B]

No, the coffee thing is like the thing the face of frivolous lawsuits. But when you actually read about the story, have you ever seen the pictures from that?

[A]

No.

[B]

I would have sued for way more.

[A]

Really?

[B]

So they served the. The truth behind the McDonald's.

[A]

There's a bias.

[B]

No, seriously. Because I always thought like, oh, she spilled hot coffee on herself. Yeah, that's on you. The coffee was like so hot. Like superhuman. Like we've never seen temperatures this high. How I typed how the coffee. Hot. How hot was the coffee and how severe were the burns? Because if you, if you, you'd get like a first degree burn. Maybe second spilling coffee on yourself.

[C]

Yeah, you basically.

[B]

I'm going to show you the picture. People watching. Can't. But here, here it is. This is 1992. It was portrayed as frivolous.

[A]

92.

[B]

This was 1992. And people still yap about this.

[A]

That's crazy. I thought that happened when we were alive.

[B]

No. Stella Liebeck, 79 year old woman, pulled into a Albuquerque, New Mexico of course drive through and spilled McDonald's coffee on herself. She sought originally just $20,000 to cover medical costs. That's all she wanted. McDonald's refuse, leading to a lawsuit alleging gross negligence. McDonald's served its coffee at 180 to 190 degrees Fahrenheit, which is far hotter than typical restaurant coffee. Around 160 degrees Fahrenheit. It caused third degree burns in three seconds.

[A]

Third degree burns in three seconds?

[B]

In three seconds, she had burns over 6% of her body. Inner thighs, groin, perineum. That's your bottom. And required eight days in hospital medical term for taint. Yeah, she required eight days in hospital skin grafts and two years of treatment. And lost 20% of her body weight. Unless her second degree burns covered 16% more of her skin. Trapped by her sweatpants.

[A]

Wow.

[B]

She ended up being fat. McDonald's was found 80 at fault and awarded $160,000 in compensatory damages and 2.7 million in punitive damages. Later cut to 480,000 for the judge, and it later settled confidentially for under $500,000. And McDonald's added warning labels after. If you look at the burns. Can I show you?

[A]

Yeah.

[B]

What the. I'm scared now that my browser history keeps just showing up. It's like, how to. Okay, here we go. Burns. Look at this.

[A]

Oh, my gosh. That.

[B]

That.

[A]

Brother crazy.

[B]

Let me full screen that for you. Dang. I think she got what she deserved.

[A]

Yeah, I would say so.

[B]

Because. Because it's wild. Because then I read it when I first heard. I was like, oh, here, do you want me zoom in. Now you're not hungry? Thank you.

[A]

Yeah, I'm actually. Okay, we can cancel that mozzarella stick order.

[B]

That looks like pickles anyway, so. So, yeah, when I. And then I read it, I was like, okay, well, it's only, like, 20 degrees hotter. But then when you read, it's like, if you spilled the normal coffee, you'd have, like, 15 seconds to get it off quick to where you'd like, not get as severe, but, like, in three seconds that it's just scorching into you, melting your skin. Yeah. So I'm glad I could educate you on that today.

[C]

Thank you for that.

[A]

I'm not sure that's a millennial thing. I think that's just a. Never looked into a thing.

[B]

Well, ignorance is a virtue that you guys hold dear. But we are saving the world. One piece of misinformation. Correct at that time.

[A]

And thinking you're right about everything is something that.

[B]

Dude, that's millennial, Cody. Millennials think they're right about everything. Things were perfect.

[A]

I'm pretty sure it's just all Young people think that.

[B]

No, I think so. I don't think so.

[A]

I think every generation goes. We were the ones that got it right, so.

[B]

Okay, so here's my final question. All right. How much can Chipotle raise their prices before you never go there.

[A]

Again, I don't think it's a price that. I mean, obviously there's a threshold.

[B]

50 bucks.

[A]

But I don't think that the extra couple bucks. That stuff does not bother me.

[B]

So they could charge $5 more.

[A]

Sure.

[B]

Per bowl. If.

[A]

If everything is actually like the way that it used to be in terms of, like, the portion and the quality of the food. Because there's even been a couple of times where, like this. They gave me the double stake bo and like, half the steak is just super chewy and grizzly. And it's like that. Again, that was one of the. That was one of the reasons I liked Chipotle for a long time was that, like, oh, their steak's actually good quality steak, and it's tasty. But, like, when it's. When it's like, well, they start giving you less rice and they start giving you less of everything, and the bowl is like half full, but it's basically just like a pool of sour cream on top, because that's the only thing that they gave you. And it's like, well, this is just a bad experience. And then the steak, half of it's, like, not even edible. It's just like that. That I'm not willing to pay anything for, which is why I've stopped going to Chipotle a lot. But the price increase would not bother me if they. If they actually delivered on all the other things that are the reasons that you go there. But I also realize, I think it's really just depends on who's operating the particular Chipotle that you're going to. So that's sort of something that they have to take care of from the top down, I think.

[B]

Before you close out, can you, for social purposes, say, I don't care if Chipotle raises their prices?

[A]

Yeah, I don't care if Chipotle raises their prices.

[B]

Dude, that's gonna get you some heat.

[A]

I don't care.

[B]

All right. You sound like. You sound like Nathan for you. And he's like, and I don't even care. No big deal to me anyway. All right, go ahead and close this out.

[A]

But anyway, yeah, for those. For those tuning in, remember, money only solves your money problems. But it's easier to solve the rest of problems when you got money. In the bank. So let's solve that one first. You're on the Travis Makes Money podcast.

[B]

Thanks for tuning in.

[A]

Catch you next time. Peace.