Scott v. Chipotle Mexican Grill, Inc.

315 F.R.D. 33, 100 Fed. R. Serv. 201, 2016 U.S. Dist. LEXIS 51341, 2016 WL 1531818
CourtDistrict Court, S.D. New York
DecidedApril 15, 2016
Docket12-CV-08333 (ALC) (SN)
StatusPublished
Cited by60 cases

This text of 315 F.R.D. 33 (Scott v. Chipotle Mexican Grill, Inc.) is published on Counsel Stack Legal Research, covering District Court, S.D. New York primary law. Counsel Stack provides free access to over 12 million legal documents including statutes, case law, regulations, and constitutions.

Bluebook
Scott v. Chipotle Mexican Grill, Inc., 315 F.R.D. 33, 100 Fed. R. Serv. 201, 2016 U.S. Dist. LEXIS 51341, 2016 WL 1531818 (S.D.N.Y. 2016).

Opinion

OPINION & ORDER

SARAH NETBURN, United States Magistrate Judge:

The plaintiff and class representative Max-cimo Scott filed a nationwide class and collective action complaint on November 15, 2012, alleging violations of the Fair Labor Standards Act, 29 U.S.C. §§ 201, et seq. (“FLSA” [39]*39or the “Act”), and the New York Minimum Wage Act, N.Y. Lab. Law, art. 6 §§ 190, et seq., art 19 §§ 650, et seq. (“NYLL”), against the defendants Chipotle Mexican Grill, Inc. and Chipotle Services, LLC (together “Chi-potle”). Later amendments to the complaint added class action claims under Missouri, Colorado, Washington, Illinois and North Carolina law. The plaintiffs — salaried “apprentices” employed or formerly employed by Chipotle restaurants nationwide — allege primarily that Chipotle did not pay them overtime and spread-of-hours compensation as required by federal or state law. On June 20, 2013, the Honorable Andrew L. Carter, Jr. conditionally certified the plaintiffs’ collective action.

Following the close of expert discovery, the defendants filed a motion to strike portions of the expert reports submitted by plaintiffs’ experts John A. Gordon and Dr. Phillip Johnson. On the same day, the plaintiffs filed a motion to strike portions of the rebuttal report submitted by Chipotle’s expert Robert W. Crandall.

The defendants’ motion to strike portions of Mr. Gordon’s report is GRANTED with respect to the parts of his report that impute piotives to the defendants and where Mr. Gordon proposes to testify about the actual duties and work performed by apprentices, but DENIED on all other grounds. The defendants’ motion to strike Dr. Johnson’s testimony regarding potential subclasses of plaintiffs is GRANTED, but defendants’ remaining objections to Dr. Johnson’s testimony are DENIED. The plaintiffs’ motion to strike portions of Mr. Crandall’s testimony is GRANTED to the extent he impermissibly testifies to legal argument or legal conclusions, and with respect to his use of benefits data in his hourly rate calculation, but DENIED with respect to all other grounds.

I. The Parties’ Expert Reports

A. John A. Gordon

John A. Gordon is a restaurant analyst and advisory consultant and the founder and principal of Pacific Management Consulting Group. His professional background includes experience as General Manager/Area Supervisor for a domestic quick service restaurant chain, Cost Analyst and Financial Analyst for a publicly traded chain restaurant corporation, Manager of Financial Analysis and Chief Financial Officer/Director of Finance for a large international hospitality chain, and managing subject matter expert of a global management consulting firm. (Gordon Deck ¶ 2.) He is a certified Master Analyst of Financial Forensics and specializes in complex restaurant operations, financial and business analytical projects. Id.

Mr. Gordon has experience working on complex restaurant operational assessment projections, on both operational and corporate levels. He testified that he has an “analytical familiarity” with “all core business disciplines,” including operations, financial management and human resources. (Gordon Deck ¶ 4.) Mr. Gordon “routinely” performs restaurant operations analyses on topics such as labor management, labor scheduling and optimization, and labor and operating expense optimization. (Gordon Deck ¶ 3.)

Mr. Gordon was hired to offer an opinion on Chipotle’s business model, including what motivates the business model and how the business model relates to the role of apprentices. (Gordon Deck ¶8). His testimony describes Chipotle’s business and operational structure and the company’s fiscal growth between 2006 and 2014. He wove together deposition testimony with information pulled from various financial statements and media clippings. Throughout his report, Mr. Gordon assessed Chipotle’s internal culture and the motivations behind Chipotle’s business practices. For example, Mr. Gordon opined that “Chipotle relies heavily on its centralized scheduling and reporting systems to control store labor costs,” and “Chipotle’s Wall Street investors react positively to the top-down control Chipotle exercises over stores through its centralized systems and standardized business management,” (Gordon Deck ¶¶ 15,16.)

Mr. Gordon concluded that Chipotle is “very regimented and top-down managed,” with a deeply embedded corporate culture, standardization of business practices, and centralized systems to handle food orders, budgets, security, timekeeping, personnel [40]*40record-keeping, recruitment and employee training. (Gordon Deck ¶¶ 10-15.) In order to maintain its position as the highest valued restaurant on the market, Mr. Gordon believes Chipotle needs to maintain a certain level of growth and profitability. (Gordon Deck ¶ 20.) The apprentice position is a short-term training position that is “essential to fuel new store growth” because it supplies Chipotle with a steady stream of General Managers to run new stores. (Gordon Deck ¶¶ 23, 28.)

According to Mr. Gordon, Chipotle seeks to lower labor costs to offset high food prices. (Gordon Deck ¶32.) Apprentices, who are salaried employees, are often assigned manual labor roles, performing food production and customer service duties. (Gordon Deck ¶33.) If a store exceeds its hourly labor budget, apprentices are required to work extra hours to keep labor costs down. Id.

Mr. Gordon concluded that the apprentice position is not necessary for Chipotle stores to function because each store is also staffed by a kitchen manager, service manager and general manager. (Gordon Deck ¶ 35.) Additionally, Chipotle employs corporate support employees who perform many of the managerial duties that are traditionally assigned to in-store managers, such as marketing, recruiting, customer service, human resources, and training. (Gordon Deck ¶¶ 38-40.) The hourly employees who constitute Chipotle’s “crews” are “empowered” to take responsibility for store operations and act like “owners” of their respective restaurants. (Gordon Deck ¶ 41.) These “top performing” crews “likely require less hands-on management by store-level managers, compai’ed with the hourly workforce in a traditional restaurant.” Id.

During his deposition, Mr. Gordon was asked about the job duties of an apprentice and responded that he did not “analyze these attributes.” He testified at his deposition that he would not offer trial testimony regarding the work performed by an apprentice. (Gordon Dep. Tr. 118:17-119:8; 119:13-24.)

B. Dr. Phillip M. Johnson

Plaintiffs’ second expert, Dr. Phillip M. Johnson, Ph.D., is an economist and Managing Director at Econ One Research, Inc., an economic research and consulting firm. He conducts market analyses and assesses economic damages, including the calculation of damages in connection with wage and hour lawsuits. Dr. Johnson relied on data from Chipotle’s human resources and payroll databases, including the PeopleSoft, Menulink, and Aloha databases, as well as sample declarations from current and former Chipotle apprentices.

Dr.

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315 F.R.D. 33, 100 Fed. R. Serv. 201, 2016 U.S. Dist. LEXIS 51341, 2016 WL 1531818, Counsel Stack Legal Research, https://law.counselstack.com/opinion/scott-v-chipotle-mexican-grill-inc-nysd-2016.