Here’s why working at Chipotle just got way better

By John KellContributing Writer and author of CIO Intelligence
John KellContributing Writer and author of CIO Intelligence

    John Kell is a contributing writer for Fortune and author of Fortune’s CIO Intelligence newsletter.

    Chipotle Becomes First Non-GMO US Restaurant Chain
    MIAMI, FL - APRIL 27: Chipotle restaurant workers fill orders for customers on the day that the company announced it will only use non-GMO ingredients in its food on April 27, 2015 in Miami, Florida. The company announced, that the Denver-based chain would not use the GMO's, which is an organism whose genome has been altered via genetic engineering in the food served at Chipotle Mexican Grills. (Photo by Joe Raedle/Getty Images)
    Photograph by Joe Raedle — Getty Images

    Chipotle Mexican Grill next month is planning to offer tuition reimbursement and paid vacation days to part-time employees, making the fast-casual chain the latest to tout expanded perks in a move to lure and retain top talent.

    The benefits, reported by Nation’s Restaurant News and confirmed via e-mail by a Chipotle (CMG) spokesman, will start July 1 and also include sick pay. A Chipotle spokesman wasn’t immediately able to comment on if the restaurant chain’s full tuition reimbursements came with any stipulations. Those perks had previously only been given to salaried workers, but will now expand to all that the restaurant chain employs.

    Why offer the costly perks? Well, according to one recruitment strategy manager quoted by Nation’s Restaurant News, the benefits will help Chipotle recruit high school and college students. Those students are “a lot” of the demographic the restaurant company courts for entry-level positions.

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    This is also part of a broader trend. Coffee giant Starbucks (SBUX), car maker Chrysler and health insurance company Anthem also have put in place free tuition programs. Labor experts have noted that expanded perks, as well as higher wages for some minimum-wage jobs in the retail and restaurant space, have been a response to a tighter labor market. Those companies are thus fighting for the best talent, rather than counting on a large pool of applicants to cherry pick from.