Chipotle Mexican Grill just hit a major growth marker: the company has opened its 4,000th restaurant, and the milestone location is in Manhattan, Kansas—known locally as the “Little Apple.” The Dec. 12, 2025 announcement isn’t just a victory lap. It’s also a snapshot of what Chipotle is prioritizing as it scales: digital convenience, restaurant efficiency, and a steady march toward its long-term footprint goals.

A “Little Apple” opening with a “Big Apple” moment

To commemorate the milestone, Chipotle’s executive leadership team and restaurant leaders rang The Opening Bell® at the New York Stock Exchange at 9:30 a.m. ET—a fitting contrast between Manhattan, Kansas and Manhattan, New York. For a brand that’s built its reputation on “real food” and streamlined operations, the 4,000th opening signals just how far Chipotle has come—and how much bigger it expects to get.

What’s inside Chipotle’s 4,000th restaurant

The Manhattan, Kansas location is designed to showcase two key initiatives: Chipotlane expansion and a new High-Efficiency Equipment Package.

Chipotlane: built for digital ordering

The restaurant includes Chipotle’s signature Chipotlane, a drive-thru pick-up lane that allows guests to retrieve digital orders without leaving their cars. Chipotle has been leaning hard into this format. For full-year 2025, the company expects to open 315 to 345 restaurants, with at least 80% featuring a Chipotlane.

High-Efficiency Equipment Package

The 4,000th restaurant also features Chipotle’s new High-Efficiency Equipment Package, designed to increase throughput, streamline prep, and help teams operate more effectively during peak hours—while maintaining Chipotle’s culinary standards. The package includes:

• Three-Pan Rice Cooker: supports higher cooking volumes and consistent batching
• Dual Sided Plancha: reduces cook time for steak, chicken, and fajita veggies
• High-Capacity Fryer: improves throughput for fresh chips
• Produce Slicer: automates slicing to streamline prep

In plain terms: Chipotle is investing in equipment that helps restaurants move faster without sacrificing quality.

Chipotle’s growth: the numbers behind the milestone

Chipotle says it is now over halfway to its long-term goal of operating 7,000 restaurants in the U.S. and Canada. Since CEO Scott Boatwright joined Chipotle in 2017 (then as Chief Restaurant Officer), the company has grown from over 2,300 restaurants to 4,000 locations—a 70% increase in eight years. Looking ahead, Chipotle expects:

• 350 to 370 new restaurant openings in 2026
• Including 10 to 15 international partner-operated locations

What leadership is saying

Chipotle leaders framed the opening as both a growth milestone and a community moment. Stephen Piacentini, Chief Development Officer, said the Manhattan, Kansas restaurant is “a celebration of the guests who have asked us to bring Chipotle to their communities,” adding that the location highlights “more convenient access points, sustainable design features and equipment upgrades.” CEO Scott Boatwright said reaching 4,000 restaurants reflects the strength of Chipotle’s strategic initiatives and its commitment to “Cultivate a Better World,” emphasizing expanded access to responsibly sourced food and new career opportunities for team members.

International expansion: where Chipotle is headed next

Chipotle reports over 100 restaurants outside the U.S., including:

• 75 in Canada
• 28 in Europe
• 11 partner-operated locations in the Middle East

Recent and upcoming international moves include:

• The first Chipotlane outside North America, opened in Kuwait (Bneid Al Gar) through a partnership with Alshaya Group
• A development agreement to open restaurants in Mexico for the first time in 2026 with Alsea
• Planned first openings in South Korea and Singapore in 2026 through a joint venture with SPC Group

The STM Daily News takeaway

Chipotle’s 4,000th restaurant opening in Manhattan, Kansas is a milestone—but it’s also a preview of the company’s playbook for the next phase: more locations, more Chipotlanes, and more operational upgrades aimed at speed and consistency. If Chipotle stays on pace, this “Little Apple” moment may end up being remembered as a midpoint on the way to something even bigger.

Related Links

• Chipotle.com (Official Site)
• Chipotle Investor Relations
• PRNewswire (Source Distribution)

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Source: Chipotle Mexican Grill press release distributed via PRNewswire, Dec. 12, 2025.

Now and Later: The Candy That Taught Us Patience (and Stuck to Our Teeth)

Link: https://stmdailynews.com/now-and-later-candy-history/

Each year on January 31st, National Hot Chocolate Day warms up people across the country by celebrating the timeless cold-weather beverage.

National Hot Chocolate Day

Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.

The first chocolate drink is believed to have been created by the Maya around 2,500–3,000 years ago, and a cocoa drink was an essential part of Aztec culture by 1400 AD, by which they referred to as xocōlātl.^[2] The drink became popular in Europe after being introduced from Mexico in the New World and has undergone multiple changes since then. Until the 19th century, hot chocolate was used medicinally to treat ailments such as liver and stomach diseases.

Hot chocolate is consumed throughout the world and comes in multiple variations, including the spiced chocolate para mesa of Latin America, the very thick cioccolata calda served in Italy and chocolate a la taza served in Spain, and the thinner hot cocoa consumed in the United States. Prepared hot chocolate can be purchased from a range of establishments, including cafeterias, fast food restaurants, coffeehouses and teahouses. Powdered hot chocolate mixes, which can be added to boiling water or hot milk to make the drink at home, are sold at grocery stores and online. (wikipedia)

Links:

National Day Calendar: https://nationaldaycalendar.com/national-hot-chocolate-day-january-31/

Wikipedia: https://en.wikipedia.org/wiki/Hot_chocolate

Visit our Food and Drink section: https://stmdailynews.com/category/food-and-beverage/

Now and Later candy has been a staple of American childhood for generations, known for its bold fruit flavors and famously long-lasting chew. First introduced in 1962, the candy became a cultural icon of corner stores, schoolyard trades, and after-school treats. Among its many flavors, cherry stood out as a fan favorite—delivering a rich, lingering taste that made Now and Later more than just candy, but a shared memory of growing up.

A Candy Built to Last

Now and Later candy was introduced in 1962 by the Phoenix Candy Company, and its name was more than clever branding. It was a promise. You could enjoy it now—and still be chewing it later. Unlike many candies that dissolved quickly, Now and Later were intentionally firm, almost stubbornly so. They softened as you chewed, rewarding patience with long-lasting flavor.

That firmness became part of the experience. You didn’t rush a Now and Later. You worked through it.

Cherry: The Standout Flavor

While the brand offered plenty of bold fruit options—grape, apple, strawberry, watermelon—cherry stood apart. It wasn’t subtle. It was rich, sweet, slightly tart, and unmistakably artificial in the best possible way. Cherry didn’t fade quickly either. It lingered, coating your taste buds and staying with you through the entire chew.

Ask anyone who grew up with Now and Laters, and many will tell you the same thing: cherry was the one you hoped to pull from the pack.

A Ritual, Not Just a Candy

Now and Laters weren’t just eaten—they were managed. Some kids warmed them in their pockets to soften them. Others bit off tiny pieces to make them last longer. There were unspoken rules: don’t pull too hard, don’t rush it, and never assume you’d be done in five minutes.

In a way, Now and Later taught a small lesson in patience—long before we had endless scrolling, instant gratification, or same-day delivery.

A Cultural Snapshot of Childhood

Candy like Now and Later represents a time when small pleasures mattered. A quarter or a dollar could buy a moment of joy that lasted through recess, the walk home, or an afternoon bike ride. You didn’t need a screen or a subscription—just a square of candy in a bright wrapper.

It’s no coincidence that Now and Later remain deeply nostalgic for people who grew up in the 1970s, ’80s, and ’90s. They’re tied to a physical, tangible childhood—one where time moved slower and experiences lasted longer.

Still Around, Still Remembered

Though ownership of the brand has changed over the years, Now and Later still exist today, and the flavors remain recognizable. But for many, the real magic lives in memory: that first bite, that stubborn chew, and that unmistakable cherry taste that refused to quit.

Some candies are forgettable. Now and Later—especially cherry—weren’t.

They didn’t just give us something sweet.

They gave us something to hold onto. Want to get the full story? The links below dive deeper into the history of Now and Later candy, its flavors, and why it’s still remembered decades later. If this sparked a few childhood memories, they’re worth checking out.

• Official Now and Later Brand Page (Ferrara Candy Company)
• The History of Now and Later Candy – CandyHistory.net
• Now and Later Candy History – OldTimeCandy.com
• A Brief History of Now and Later Candy – Mental Floss

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