The CEO of Chipotle told investors the restaurant had skimped on ingredients for customers in the past but would be “retraining” staff to serve bigger portions.

Brian Niccol, the chain’s top executive, said last week there was no “directive” to serve smaller portions, but the company was taking steps to fix it.

“Generous portion is a core brand equity of Chipotle. It always has been, and it always will be, he said, adding: “With that said, getting the feedback caused us to relook at our execution across our entire system with the intention to always serve our guests delicious, fresh, custom burritos, and bowls with generous portions.”

Niccol had previously said he was disappointed to learn about the “Chipotle Camera Trick Challenge,” a viral TikTok trend where customers film — or pretend to film — their server in order to get a bigger portion.

The restaurant has been anecdotally accused of skimping; on the call to investors, Niccol confirmed about 10% of its 3,500 locations had “outlier portion scores.”

“We’ll invest in it, and we’ll figure out how to make sure we consistently do it every time,” he said.

Southwest to end open seating

Goodbye, cattle call. Southwest Airlines said that it plans to drop the open-boarding system it has used for more than 50 years and will start assigning passengers to seats, just like all the other big airlines.

The airline said it has been studying seating options, running tests and surveying customers. Southwest discovered that preferences have changed over the years and the vast majority of travelers now want to know where they are sitting before they get to the airport.

“I know there are going to be customers who say, ‘I want to stay with open seating.’ It’s a minority,” Southwest CEO Robert Jordan told CNBC, “I’m convinced we can win them over.”