Chili's project
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Chili's Grill & Bar was founded in 1975 by Larry Lavine in Dallas, inspired by the Terlingua chili cook-off. Over the years, it pioneered casual dining, introduced iconic menu items like fajitas and baby back ribs, and expanded internationally, attaining its 200th restaurant in India by 2009. The document also details insights from the general manager of Chili's Hyderabad on maintaining quality service and the challenges of high staff turnover in the competitive restaurant industry.
Chili's project
- 2. ONCE UPON A TIME History…
- 3. FOUNDING 1967 → Chili’s founder, Larry Lavine attends the inaugural Terlingua Chili Cook-off hosted in Terlingua, Texas, by famous race car legend and Lavine’s father-in-law, Carroll Shelby. Lavine falls in love with chili cook-offs and in turn creates Chili’s® Grill & Bar to share that love with his friends and family.
- 4. 1970’S March 13, 1975 → Larry Lavine opens the first Chili’s® Grill & Bar in Dallas on the corner of Greenville Ave. and Meadow Rd. Chili’s was among the first of its kind, pioneering the world of casual dining, with a full-service restaurant boasting a fun, funky and laid back atmosphere. The restaurant was known for serving mouthwatering, napkin-soaking gourmet burgers out of baskets and having a line of customers around the corner. Chili's first location on Greenville Ave. and Meadow Rd. in Dallas
- 5. 1978 Doug Brooks’ first day at Chili’s. Doug, who is now the longest tenured Brinker team member, is also the Chairman, President and CEO of Brinker International, and a highly respected industry leader who has been recognized for his talents by several publications and restaurant industry organizations.
- 6. 1980’S Norman Brinker Norman Brinker, known as the father of the restaurant industry, buys Chili’s 23 restaurant locations, scattered across six states and takes on the task of transforming Chili’s “Hamburger Hippies” into future restaurant industry leaders. The original Hamburger
- 7. 1984 Chili’s hits the airwaves with its first TV promotion introducing Fajitas, the newest menu item, an introduction that causes an uproar in the kitchen! Until this point, burgers and fries were only served in baskets, so skillets and plates were brought in to better (and more safely) serve the sizzling menu addition. Salads, chicken sandwiches and buffalo wings were also added to the menu.
- 8. 1986 May 3, 1986→ Chili’s inaugural 10k run is hosted in Dallas and benefitting several local charities including Texas Scottish Rite Children’s Hospital for Children. The run, which was held for more than 10 years, allowed Brinker to raise more than $2 million for Scottish Rite to date. Chili’s introduces fall-of-the- bone,delicious Baby Back Ribs to the menu and the original Baby Back Rib jingle hits the airwaves.
- 9. BAR 1994 → Chili’s introduces the President Margarita® as first toptier Margarita. This hand-shaken margarita made with Sauza Conmemorativo Tequila, Patrón Citrónge organe liqueur and Presidente® Brandy is shaken and served table-side.
- 10. EXPANSION Dec. 2, 1991 → Chili’s opens first international location in Canada. Dec. 8, 1992 → Chili’s opens first restaurant in Mexico.
- 11. DOUBLE – CENTURY May 9, 2009 → Chili’s celebrates 200th international restaurant with the opening of its location in Bangalore, India.
- 12. NORMAN BRINKER Dec. 18, 2008 → Romano’s Macaroni Grill is sold to Golden Gate Capital. June 9, 2009 → Chairman Emeritus Norman Brinker passes away at the age of 78. His legacy to the foodservice industry will live on through the brands he helped grow and expand across the globe. He mentored an industry of leaders who transformed casual dining into an everyday celebration and demonstrated how to serve the world a great taste of life.
- 14. CHILI’S Chili’s HYD is a franchise and the company’s name is TEX MEX CUISINE INDIA PVT.LTD. The parent company’s name is Brinker Co. International. Chili’s been in Hyderabad for the past three (3) years. Chili’s has been doing tremendously well and the reason (as they speak) is the consistency of their product and service. The believe in making their guests feel special every time they visit the restaurant. “that is the key to our success” claims Mr. Parijat Ojha, the General Manager of Chili’s Hyderabad. We spoke to the General manager of Chili’s Hyderabad, Mr. Parijat ojha over a personal interview and he guided us with the help of his experience on how it is to work in such a field and deal with day-to-day problems with a strive. The following are a few questions that were asked by two (2) speakers and the answers were very inspiring.
- 15. QUESTIONS PLACED ON THE TABLE
- 16. COULD YOU TELL US ABOUT YOU’RE FIRST ENTREPRENEURIAL EXPERIENCE WITH CHILI’S? Chili’s is very specific about their products (fillings, vegetables used etc.) its quality and service, and hygiene purpose, so it’s a great experience to work with chili’s because here you will learn how to keep you’re food in a healthy manner to maintain the temperatures of every single dish which is very important for any learner who wishes to peruse their career in this field. This also inculcates the habit of maintaining not only a hygienic restaurant but also grooming yourself.
- 17. WHAT DO YOU ENJOY MOST ABOUT WHAT YOU DO? I enjoy most when my customers come to me and say that you’re quality of the product and service has been improved from the last time I visited you. I enjoy that. Speaker – I would enjoy the part when the cash comes in. That would automatically come IN if our guests are happy and spread the word about our quality and service.
- 18. WERE THERE ANY STRUGGLE OR HURDLES THAT CAME IN YOUR WAY? Yes, over here I feel the problem is in the staff area as the turnover of the number of staffs is very high every year, especially in this industry because they have more options now as various restaurants offer different packages and that increases competition at a very high level leading to no room for any mistakes. That is the biggest hurdle. But if we maintain our standard and be consistent people will come back.
- 19. WHAT IS IT THAT MOTIVATES YOU TO CROSS ALL THESE HURDLES AND STILL BE THE BEST? guy. So what I'm a typical service motivates me is the smile of my customers. Their satisfaction is more than enough for me to keep fighting and winning against all odds.
- 20. WHAT ARE THE QUALITIES AN ENTREPRENEUR SHOULD HAVE TO BE SUCCESSFUL? You need to genuine. You need to be aware of what you are doing and how you are doing it. You must follow all the requirements throughout your working period and in my industry we must be courteous to our guests and that is very important. Happy and courteous
- 21. WHAT DO YOU DO ON A DAILY BASIS TO GROW AS AN ENTREPRENEUR? Grow… tall? There are two sides- one is in front of the house and the other is behind. The back of the house is where the kitchen part takes place where I personally go and check all my products so that any bad product is brought to my notice before it reaches my customers. I rectify in case I see any problems and ask my chefs to redo it. In front of the house I go and recheck all the tables and make sure the atmosphere is well maintained. I also make sales call (giving good deals)
- 22. HOW DO YOU WANT PEOPLE TO REMEMBER YOUR RESTAURANT? Our vision and passion is to make our customer feel special. So we want to exceed their expectations. For example if a guest brings his kid along, we do take care of the need of customer as well as their kid which we aren’t supposed to do in the field. We aren’t supposed to ask our guests birthdays, but here we do. This is what we do in chili’s. we create a fun-loving environment where our staff and guests enjoy themselves thoroughly and feel the same warmth. Its spice..??
- 23. HOW DO YOUR STAFF MEMBERS LOOK AT THE SYSTEM THAT IS FOLLOWED HEREeveryone's AT CHILI’S? It depends on perception. A rule can be looked at it as a rule or something that you must do on a daily basis. Coming in proper uniform and well grooming is a rule but it is a daily work that anyone would do as well.
- 24. WHAT IS YOUR GREATEST FEAR AS AN ENTREPRENEUR? As I said before, competition is something an entrepreneur will fear the most yet if we do our best, our guests will come back to us because we serve the best and we will eventually win in the market.
- 26. THANK YOU Done by Deeksha Reddy & Mrinali Shethia