If you are a fan of Chipolte, In-N-Out, or Starbucks, (that pretty much has to cover everyone I think) you might be aware of each of these chains so-called 'Secret Menus' - alternative items or more accurately variations of existing menu items while not typically on the menu, are sometimes ordered and served for some of the stores biggest fans.
These 'secret' menus are only secret to varying degrees - at In-N-Out the 'secret' menu is actually posted on their website and at Starbucks, well in most of the lines I have been in some knucklehead in front of me orders something to ridiculous and pretentious sounding (Triple-soy-venti-no whip-caramel-with ranch dressing on the side') that almost every order may as well be 'secret'. Of these three chains, only Chipolte seems to be much more coy and sketchy about the existence of a secret menu - so much so that recently a writer from Fast Company went to pretty great lenghts to try and uncover the truth, which you can read about here in a piece titled 'The Secret Behind Chipolte's Secret, 1,500 Calorie Super-Burrito'.
Aside for the most avid Chiplote die-hard fans, whether or not there truly exists such off-menu concoctions like 'Quesaritos' really isn't that important, but what might be important is how the knowledge of these non-standard menu items are communicated and spread among and througout the restaurant employees. Check this exceprt from the Fast Company piece:
While (a Chiplote spokesperson) maintains that the restaurant has no formalized secret menu, he admits that two off-menu items we see have become extremely popular, even in Chipotle’s own offices: nachos and quesadillas. What’s particularly odd, however, is that the line’s machinery isn’t really customized to make either. Without a flat-top grill, quesadillas are typically made in the low-temperature tortilla press (and there are generally only one to three presses per Chipotle, which can lead to backups during busy hours). Without a broiler, nacho cheese can’t really be melted, but employees can get close by ordering the toppings so the cheese sits directly on top of hot beans.
Despite their popularity, neither nachos nor quesadillas are inside any Chipotle operations manual. Instead, employees teach one another the popular off-menu requests through a sort of “oral history.”
That last part, the bit about the Chipolte secret menu existing but not really existing, at least in the official training manuals or operations procedures for employees, and having that faux existence reliant on employees actually talking to each other, and interacting, and passing down that bit of institutional knowledge and culture is what makes this story interesting to HR and Talent folks I think.
Mostly organizations worry about this kind of undocumented institutional knowledge. They get panicky when they think about this kind of knowledge - usually gained from years of experience and often guarded carefully by long-term employees, walking out the door before it can be adequately documented and captured so it can be passed down.
The Chipolte approach to the 'Secret Menu' is the exact opposite of that typical reaction. It exists, but it doesn't exist. The newest worker on the burrito line can't find a reference to it in his or her training manuals. Maybe even some veterans don't know about it either.
But instead of rushing to formalize the menu, to create procedures and processes around its preparation, and rules about how workers should discuss it with customers, the company seems to be leaving much of it to informal processes, and more importantly, to ones that seem to serve as a kind of bond between the company, its employees, and its biggest fans.
It truly is a tiny bit of mystery that just might have more value than if it was truly written down, captured, and categorized in some knowledge management system.
That's it for me - heading out for a burrito - have a fantastic weekend!