@@gregbrightwell662 That is brilliant because everyone knows the best way to make a better burger is by cooking it faster and not by using a higher quality of meat. 🤔
@@madhavyu If you are going to chili's and expect fresh ground prime beef.... And as I can tell me you have never cooked professionally, yes, if you cook a smash burger faster it will be juicier. I've seen slow, lackluster preparation destroy high quality ground beef, rendering it dry and tasteless. Cook cold and slow, and you will see what I mean. If you want higher quality, don't eat there.
Clamshells have been at McDonalds since the 80s at least. Maybe not auto, but I used a quarter pounder clam in the mid 80s and the local zoo McDonalds used a full grill clamshell for regular patties.
Most restaurants operate this way, even high end ones, they’ve just moved the prep off-site. There’s obviously a difference between factory frozen soup in a bag vs prepared fresh earlier in the day, for example, but all restaurants focus on efficiency.
95% of restaurants in the United States are closer in quality to McDonalds than they are to fine dining restaurants. We have the lowest quality of dining experience in the Developed world and it’s embarrassing that so many Americans fall in love or otherwise put up with fast food as long as it’s on a plate with a Chilis or Applebees logo on it. Support your local businesses and eat real food!
Reminds me of the McDonalds sesame seed story. One brilliant (Harvard?) MBA figured if McDonalds put 5 fewer sesame seeds on a bun the company would save millions. Of course, the next year another MBA did the same. After a while the company noticed fewer customers. As usual the decline was blamed on inflation, taxes, competition, regulations, etc. Lowering product quality and reducing service is a favorite tactic of the short term CEO's so admired by WSJ readers.
Its extremely funny how so many degrees get clowned on but somehow 'masters in business' still gets to pretend it is a real thing lol. complete looney tunes fake degree.
@@GrammarPoliceInvestigations No it hasn't. Fun little stories like this get circulated by idiots who work for an hourly wage and it helps make them feel like they're smarter than people who actually run companies. Every successful company is also run by people with business degrees, just the same as the unsuccessful ones.
@@n0oo7 And that worked, most people didn't even realize what the difference was between the McDouble and the double cheeseburger was, and when you told them they still ordered the McDouble because it was cheaper, yet it made more money for the restaurant.
I was impressed at how adopting a pickle jar screw-on lid will save them half a million dollars annually. That illustrated pretty well that inefficient chores do add up on costs when you compound that to over a thousand restaurants.
It sounded a little off that they don't save on the employees but want to save half a million by saving working time. For me this ssounds only possible if they were understaffed before.....
Yeah, they started cutting down menu items and quality and they though they would save money; which I'm sure they did, but in turn they lost lots of customers including me. I think they forgot that the restaurant industry is highly competitive and it's easy to just go somewhere else.
I worked at AMC dine in before the pandemic, and it was interesting how fool proof they had made the kitchen. We had those same flattop grills and also self-rising fryers, and I always thought wow those are going to be in other restaurants and eventually the role of the human cook minimal
You can bet the whole pre-portioned the shrimp thing started from a bean counter who decided they were giving out too many shrimp with each order. Rather than factoring in the cost of shrimp versus the labor that person just change the rules and made them count shrimp.
Totally.. this whole video is like.. a reversal. Buying a 5 gallon bucket of pickles that some poor schmuck has to soft through also probably sounded like a W for the supply cost people
@@schneider90000 The 5 gallon bucket was probably a good idea. They something in bulk with a long shelf life that the put into usable containers for daily use. Now they have 1 gallon bucket that cost more per pound that still has to be put into a usable container for daily use. The shrimp thing meanwhile isn't even based on weight, so they wasted a bunch of time, energy, and effort on something that didn't even make money let alone improve the quality.
I used to work in the kitchen at Chili's. I used to see the timer in my sleep. My biggest issue was the Awesome Blossom. You had to make sure it came out of the fryer at the buzzer and watch it closely at the end. I will say that we had fun!
Except these time savings don't mean more time for each worker to do things, it means the company hires fewer people for the kitchen and each individual is still forced to do more.
There have always been Chili's near me, but in my 30+ years of life I've never been to one or heard of anyone going to one. My perception is that it's higher quality than fast food, but lower quality and often more expensive than many non-chain burger joints. If I'm wrong on that, then they need to spend on advertising.
I've got one not far from me that I eat at regularly. A lot of times I'll do curbside pickup at lunch. They have a thing called three for me which is an entree and appetizer and a drink. So for 1099 I can order a really good cheeseburger with a side and then I can get a cup of soup or a salad for the app and they have some pretty good blackberry iced tea. So for 11 bucks it's a good lunch. It goes up from there some of the three for me is go up to like 15 to $16 but it's good food.
3:40 I used to be a dishwasher at a chilis and the baskets were easy to wash but soooooo pointless to have, just put it on the plate lol sure it might look cool in a basket but most people arent gonna care especially if they already downed 4 margaritas lol, plus it saves a lot of time in the kitchen not having to use a basket or call out for the servers to bring them, especially since fry side is already a nightmare. The OG crispers being gone sure its a shame but it also is worth it since we sold so little, you would be surprised how little we sold compared to the crispy crispers, not to mention the fact that the OGs took a little more care to make, so it wasnt really time efficient either. The other thing people dont realize is that chilis operates ghost kitchens too, so some of the sauces that are "gone" like the mango habanero are still available technically.
sorry bud their margaritas are nasty most people only drink one if that their chicken fingers are sometimes juicy and most of the time, they are so dry that you have to have some kind of dipping sauce, or you can't eat them for being too dry.
At no time was it mentioned that the employee's salaries would increase or food prices would decrease. Expect raises and bonuses for those who implemented and signed-off on these changes!
these changes reduce the amount of work that employees do for the same wages. it makes no sense that they would increase wages while reducing the amount of tasks the worker is doing.
I’ve been to Chili’s twice. One time before a sports event when we were in a hurry, one in college for a friend’s birthday. All I remember is the food was fine but it was always way more expensive than would make any sense when you include a tip
@@erindreams5610 and if there wasn’t workers with no degrees and no Ambition the whole restaurant industry would collapse capitalism needs a base of “uneducated workers with no ambition” to survive
McDonald's has been doing this for literally decades. I will say, we went chilli's for the first time since the pandemic and we had some of the best service I've had in years.
I remember when the southwest eggrolls became like a third of the size one day 10+ years ago. Menu was revamped to some quasi bbq joint fare instead of southwest inspired. Went there all the time. Haven't been back since.
I noticed this about a month ago we went and it was the best experience I’ve ever had at a chilis. It was faster service and the food was so good. It didn’t taste like the appetizers were fried three times over after sitting out for awhile. Very cool they’re doing this stuff
Move Over Mickey D’s Because Chili’s Is Destroying Fast Food and unlike Fridays, And Other Casual Dining Chains, Chili’s is Not Afraid to Innovate and Update itself! This is Why I Love Chili’s!!!!
So...their approach is to turn into a sitdown McDonalds? Those automated grilles are what is literally found at a McDonalds (and other fast food franchises). Sounds like Chili's is about to go from bad (which it always was) to worse. They opened one near me, 10 minutes from my home pre Covid. It closed pre Covid, it was open for a whopping 8 months. Was a brand new building too.
"So...their approach is to turn into a sitdown McDonalds?" Yes! That's exactly the point and they are making record profits year after year. Sorry to be the bearer of bad news but businesses are trying to make a profit!
These are the things that make chain restaurants suck, at scale. Efficiency improvments over time and at scale will improve many things. The key here is over time, be patient and when leadership turnover inevitably happens they need to continue the effort.
IF AN ORDER COMES IN AND THE FLAT PLATE IS ALREADY DOWN, LETS SAY IT JUST WENT DOWN, YOU WOULD STILL HAVE TO WAIT 2 MIN TILL IT WAS FINISHED, THEN START THE NEW ORDER, THUS STILL MAKING IT OVER 4 MIN TO MAKE A BURGER
Ever since they got rid of my Fajita Pita & side of Queso for my fries I haven't been to Chilis in over 10 years. Sad because I used to go at least once a month or more
1:39 and this is why I don't go back to Chili's. They decided to get rid of the best thing on their menu to make boring crispy tenders just like every other restaurant. Those tempura battered tenders were unique to Chili's they should've never ditched them
Eating out at restaurants is such a joke now. It's become TOO EXPENSIVE, and I learned how to cook better during Covid. So, for me, I'm not going out and spending $13 - $20+ bucks for simple burger. I'm going to cook at home for around $1.50 or $2.00 bucks for the best burger that you ever had. And, for us, we haven't eaten at one restaurant since before the Pandemic.
Going out to restaurants was a really fun experience when we had our dog. We'd go for a long walk and sometimes Brisco would lead us to the pub downtown, or to the bbq joint in the next town, or a bit further to the Mediterranean restaurant where the grumpy owner always brought out a dish of pulled chicken just for him. During Covid, we kept it up to help our local restaurants survive. It was also nice that suddenly we had 10x as many restaurants willing to seat us outside with a dog. We have a lot of wonderful memories of how well Brisco was treated by these small restaurants. I'm a much better cook now... my family even prefers my pizza to any restaurant... but we still try to support a local independent restaurant once/week. Chili's though... the quality plunged around 2000-2005, and it went from my favorite lunchtime burger to one of the worst.
McD has clamshell grills when I worked at one back in 1987. I've never eaten at a Chili's. Silver Dining was my default. Their menu is large, and I can order just about anything.
Only thing I loved at Chili’s was the Chicken Crispers… that’s one thing they shouldn’t have changed, that’s what set their tenders apart from every other company.
I've never had them and i haven't been to a chili's in over a decade. The only thing I hear people talk about is how they missed the chicken crispers. Apparently they seemed very popular.
Yeah, they're finished. They even have corporate lackeys claiming no one ordered it when everyone complained about them taking it off on social media.😂
I'm with you on that. It was also one of my favorite items and is one of the only reasons I'd ever go to Chili's. On the other hand, I've also been to culinary school and the topics as to the whats and whys of a restaurant make all the sense in the world to me. The profit margins in restaurants can be pretty low. At the end of the day, you still have a business to run.
@@RonJDuncan Sure trimming down to one style of crispers made sense. Choosing to keep the one that is sold at every other chain was the mistake though. Keep the one that is different so people who like strips have a reason to choose you.
I stopped going to Chilis back when their fajitas started coming out of a bag. Their food became over processed and salty. It's been years and I don't even consider going there at all.
Honestly, you can get a burger, drink, fries, and a bowl of soup for $12 and it’s really fast. It’s a good really affordable date night for me and my wife; and the food is equal to everything else in that price category.
As a consumer I will say right now that speed of service trumps nearly anything I could like or dislike about a restaurant. If I can get something quickly and efficiently I’m willing to sacrifice it being good on every other category even though I really shouldn’t have to.
I don’t eat there, but I applaud their efforts to streamline. But I feel the pain about menu cuts. I used to eat at PF Changs. But they also did massive cost cutting of their operations, including cutting many of their dishes. Last time I went there, there was nothing I wanted to eat. So it is very possible to cut your menu too far. PF Changs has forgotten that it competes against GOOD Chinese American restaurants with diverse menus.
Yeah anyone wanna point out that McDonald's has been using these " Clam Shell" grills since the late 80's early 90's???? This is nothing new in the industry!
The company hasn't heavily focused on utilizing technology to improve the quality of service, quality of product. Machinery could be doing highly 'precise' and 'complex' processes that replicate what highest quality chefs do,. In very short time. That would also increase sales, and boost brand experience. Something that they haven't done, which is money left on the table.
5:28 - nope. it's because your service always sucks, and your food is mid at best. I stopped going to the chilis near me because of how awful it was. can't see it ever improving so never went back. Just checked google map reviews and it currently sits at a 3.8 and the most recent review left 2 days ago starts "To begin with, the service was very bad." So... there you have it. Get bent Chilis.
I don’t get why Olive Garden is so high, there are so many better Italian restaurants out there especially if you live in a decent urban area, Applebees is great I do love them, Texas Roadhouse as well I love their steak as well as their rolls and the cactus blossom is a stellar appetizer.
Wendy's uses the exact same kind of grill. I hated it. Those things break down a lot and you have to replace the sheets for the press (which are expensive) a lot. Chili's is gonna learn real quick the money they saved on efficiency will be spent on maintenance.
Thankfully they are not wasting money on improving the quality of food - that would be crazy.
IKR😂😂 Lower costs lower standards. Amazing how chronically short sighted corporations have always been.
@@Captain_Crayzayeven Toyota and Lexus cuts manufacturing costs.
Improve the speed, Improve the accuracy of the preparation, and food quality will improve at the same rate.
@@gregbrightwell662 That is brilliant because everyone knows the best way to make a better burger is by cooking it faster and not by using a higher quality of meat. 🤔
@@madhavyu
If you are going to chili's and expect fresh ground prime beef....
And as I can tell me you have never cooked professionally, yes, if you cook a smash burger faster it will be juicier.
I've seen slow, lackluster preparation destroy high quality ground beef, rendering it dry and tasteless.
Cook cold and slow, and you will see what I mean.
If you want higher quality, don't eat there.
It is endlessly fascinating to see highly intelligent, highly paid executives talk passionately about the economics of opening pickle jars.
Because fools eat the pickles, why would they not sell something people are so willing to buy?
Marx couldn't have foreseen the worker's sheer will regarding alienation and their ability to resist it at all costs.
That's the best type of executive. One that understands the challenges the lowliest worker faces
@@smithergoesmeow 💯
Highly intelligent executive 😂😂😂😂
amazing that they caught up with where McDonald's was when I worked there in 1992
I was just going to write i think mcdonalds has this burger stove.
Clamshells have been at McDonalds since the 80s at least. Maybe not auto, but I used a quarter pounder clam in the mid 80s and the local zoo McDonalds used a full grill clamshell for regular patties.
Same as Wendys
Mcdonalds probably had a patent on it they are kinda known for that
I worked McDonalds in late early 2000s and we def had those back then lol.
I worked at a chili's for a bit many years ago. What blew my mind was that so much stuff came pre made in bags that just got heated up.
Is the thermolyzer any different than a crockpot, really?
Welcome to a chain resturant
Most fast food chains have a similar method.
Most restaurants operate this way, even high end ones, they’ve just moved the prep off-site.
There’s obviously a difference between factory frozen soup in a bag vs prepared fresh earlier in the day, for example, but all restaurants focus on efficiency.
95% of restaurants in the United States are closer in quality to McDonalds than they are to fine dining restaurants. We have the lowest quality of dining experience in the Developed world and it’s embarrassing that so many Americans fall in love or otherwise put up with fast food as long as it’s on a plate with a Chilis or Applebees logo on it. Support your local businesses and eat real food!
Reminds me of the McDonalds sesame seed story. One brilliant (Harvard?) MBA figured if McDonalds put 5 fewer sesame seeds on a bun the company would save millions. Of course, the next year another MBA did the same. After a while the company noticed fewer customers. As usual the decline was blamed on inflation, taxes, competition, regulations, etc. Lowering product quality and reducing service is a favorite tactic of the short term CEO's so admired by WSJ readers.
It's been shown that MBAs ruin companies with their incessant cutting and penny pinching.
Its extremely funny how so many degrees get clowned on but somehow 'masters in business' still gets to pretend it is a real thing lol. complete looney tunes fake degree.
It wasn't that. They realized they would save like 4 million dollars a year if they took 1 slice of cheese away. And this the MCdouble was born
@@GrammarPoliceInvestigations No it hasn't. Fun little stories like this get circulated by idiots who work for an hourly wage and it helps make them feel like they're smarter than people who actually run companies. Every successful company is also run by people with business degrees, just the same as the unsuccessful ones.
@@n0oo7 And that worked, most people didn't even realize what the difference was between the McDouble and the double cheeseburger was, and when you told them they still ordered the McDouble because it was cheaper, yet it made more money for the restaurant.
I was impressed at how adopting a pickle jar screw-on lid will save them half a million dollars annually. That illustrated pretty well that inefficient chores do add up on costs when you compound that to over a thousand restaurants.
The thing that went through my head was what are they going to do with the plastic jar afterwards. Landfill?
@@gr8bkset-524yea I’m guessing discarding the jars is either profitable reuse/resell or cheap enough to throw away.
Time is money.
It sounded a little off that they don't save on the employees but want to save half a million by saving working time.
For me this ssounds only possible if they were understaffed before.....
LOL the new food is awful.
1:17 Oy Vey
I haven’t been to a Chilis in years and this confirmed that this was a great decision on my part
I quite enjoy their food. Using the app gets you free drinks and free desserts too.
Boohoo you don't like chain restaurants
@@silvy3047 Nah, I go to some chain restaurants. I just don’t go to Chilis because it sucks.
@@mohnjayer you're so special
Yeah, they started cutting down menu items and quality and they though they would save money; which I'm sure they did, but in turn they lost lots of customers including me. I think they forgot that the restaurant industry is highly competitive and it's easy to just go somewhere else.
I worked at AMC dine in before the pandemic, and it was interesting how fool proof they had made the kitchen. We had those same flattop grills and also self-rising fryers, and I always thought wow those are going to be in other restaurants and eventually the role of the human cook minimal
mcdonalds has used those grills for well over a decade. That's what we used back in 2008 when I worked there in high school.
that is just what they would like AI and fewer workers so the CEO can get an even bigger stock package
self-rising fryers? sounds awesome lol
Thats the same grill we used at McD's 25 years ago. Some of changes are already in place at fast food restaurants.
Doesn't say much for the quality of food
It's almost like every fast food restaurant has this already.
Then you probably don’t know much about the restaurants in the fast food industry.
@@Ozzymandius1 lol well seeing as I've had my culinary degree for a while and have worked in food for about 13 years 🤣🤣🤣.
@@Ozzymandius1 McDonalds has had the automated plancha griddles for a few decades
@@louiearmstrongyup. McDonalds has had those grills for at least three decades. Probably four.
I work at Sonic. We don't have those. I wish we did!
You can bet the whole pre-portioned the shrimp thing started from a bean counter who decided they were giving out too many shrimp with each order. Rather than factoring in the cost of shrimp versus the labor that person just change the rules and made them count shrimp.
W... You dropped this.
Hole? Glory hole?
Totally.. this whole video is like.. a reversal. Buying a 5 gallon bucket of pickles that some poor schmuck has to soft through also probably sounded like a W for the supply cost people
@@schneider90000 The 5 gallon bucket was probably a good idea. They something in bulk with a long shelf life that the put into usable containers for daily use. Now they have 1 gallon bucket that cost more per pound that still has to be put into a usable container for daily use. The shrimp thing meanwhile isn't even based on weight, so they wasted a bunch of time, energy, and effort on something that didn't even make money let alone improve the quality.
Thats right, cooks would just throw down a bakers dozen each time. Cook snacks. hahaha
At no point have I said "Let's skip Chili's. Their mediocre food takes 3 minutes too long."
I used to work in the kitchen at Chili's. I used to see the timer in my sleep. My biggest issue was the Awesome Blossom. You had to make sure it came out of the fryer at the buzzer and watch it closely at the end. I will say that we had fun!
Except these time savings don't mean more time for each worker to do things, it means the company hires fewer people for the kitchen and each individual is still forced to do more.
Exactly
You failed to acknowledge the labor shortage. All restaurants, chains or not, are still struggling to find workers.
Exactly! The cost savings of going from one wife to zero wives is more than going from zero wives to zero wives.
Well sure, but not really. Increasing worker productivity saves you money without having to fire anyone.
You're math isnt mathing.
It reduces the cost for the company
WHACK the tempura crispers were fire!
There have always been Chili's near me, but in my 30+ years of life I've never been to one or heard of anyone going to one. My perception is that it's higher quality than fast food, but lower quality and often more expensive than many non-chain burger joints. If I'm wrong on that, then they need to spend on advertising.
It’s good. Worth trying once or twice. Get the rolls for a appetizer and burger for your meal. I used to work there in college.
I've got one not far from me that I eat at regularly. A lot of times I'll do curbside pickup at lunch. They have a thing called three for me which is an entree and appetizer and a drink. So for 1099 I can order a really good cheeseburger with a side and then I can get a cup of soup or a salad for the app and they have some pretty good blackberry iced tea. So for 11 bucks it's a good lunch. It goes up from there some of the three for me is go up to like 15 to $16 but it's good food.
That doesn't have to do with advertising. If you haven't wanted to go there in 30+ years knowing full well it's there, advertising won't change that.
You sound like a real adventurous person never trying a place once in 30 years.
I think they meant branding, because maybe Chilis has a problem with how people perceive it as a brand
3:40 I used to be a dishwasher at a chilis and the baskets were easy to wash but soooooo pointless to have, just put it on the plate lol sure it might look cool in a basket but most people arent gonna care especially if they already downed 4 margaritas lol, plus it saves a lot of time in the kitchen not having to use a basket or call out for the servers to bring them, especially since fry side is already a nightmare. The OG crispers being gone sure its a shame but it also is worth it since we sold so little, you would be surprised how little we sold compared to the crispy crispers, not to mention the fact that the OGs took a little more care to make, so it wasnt really time efficient either. The other thing people dont realize is that chilis operates ghost kitchens too, so some of the sauces that are "gone" like the mango habanero are still available technically.
sorry bud their margaritas are nasty most people only drink one if that their chicken fingers are sometimes juicy and most of the time, they are so dry that you have to have some kind of dipping sauce, or you can't eat them for being too dry.
@@johnfryberger9849 no need to be sorry, i never bothered trying them. i figure people just take them to get tipsy haha
Ok, but you need to let us know how much they lowered the prices to compensate
$0 probably
*Raised. Part of their projected "money saved" is with the new prices.
They're reinvesting that saved money to buy new equipment. Should have been obvious if you watched the second half of the video.
They raised the tip amounts. This cost cutting move is to shrink cost not revenues.
Failure to detect or recognize sarcasm is a sign of dementia and other diseases of the brain
At no time was it mentioned that the employee's salaries would increase or food prices would decrease.
Expect raises and bonuses for those who implemented and signed-off on these changes!
Well, yeah. Some things don't change..... ¯\_(ツ)_/¯
one could argue that the staff will see increased wages through bigger and more frequent tips
At least prices won’t increase
@@qrr857nah Don't tip
these changes reduce the amount of work that employees do for the same wages. it makes no sense that they would increase wages while reducing the amount of tasks the worker is doing.
I’ve been to Chili’s twice. One time before a sports event when we were in a hurry, one in college for a friend’s birthday. All I remember is the food was fine but it was always way more expensive than would make any sense when you include a tip
Taco Bell is $30 just for me, that’s almost double Chilis.
In short, Chili's is slowly turning into McDonald's. You're welcome
The tempura breaded chicken crispers where my favorite.
They were so good.
Same. I haven’t been back since they got rid of them either.
Sounds like they did an internship at mcd
Can't wait for lower prices!
Lol idk if that's gonna happen :(
Nope, they are trying to save money so they can pay a living wage to someone without a degree and no ambition to advance in life.
@@erindreams5610 and if there wasn’t workers with no degrees and no Ambition the whole restaurant industry would collapse capitalism needs a base of “uneducated workers with no ambition” to survive
That's right. You can't wait for something that will never happen.
It is difficult to imagine the sophistication of taste that would sit-in casual dine a burger and quibble between a 2 and 5 minute cook time.
I went to the original Chili's on Greenville Ave numerous times in the 80's. The menu was simple and the food was so much better
wow you improved your video editing style and you managed to upload a video without pointing a camera at an apple products or gui
very impressive
McDonald's has been doing this for literally decades. I will say, we went chilli's for the first time since the pandemic and we had some of the best service I've had in years.
I remember when the southwest eggrolls became like a third of the size one day 10+ years ago. Menu was revamped to some quasi bbq joint fare instead of southwest inspired. Went there all the time. Haven't been back since.
Stop going to chain restaurants. Support your local businesses that are focused on people not profits.
This sounds great... for local dinners.
I noticed this about a month ago we went and it was the best experience I’ve ever had at a chilis. It was faster service and the food was so good. It didn’t taste like the appetizers were fried three times over after sitting out for awhile. Very cool they’re doing this stuff
Thank you paid NPC
Liar
Chilis is a great deal and food is good enough. My family enjoys our meals there.
Everytime I hear "Chili's" I think about that ....I want my baby back baby back ribs commercial. -BARBEQUE SAUCE
You know there is an acronym for this called QSR that fast food restaurants have been doing for more than 50 years.
Classic response to labor inflation.
Tempura breaded chicken was awesome. It was why you ate at chili’s . 😢
4:09 "Dill not dirt." Got it.
Only way I’m going back is if they bring back the original crispers!
I think I had stomach issues when I ordered that dish.
Same.
Move Over Mickey D’s Because Chili’s Is Destroying Fast Food and unlike Fridays, And Other Casual Dining Chains, Chili’s is Not Afraid to Innovate and Update itself!
This is Why I Love Chili’s!!!!
but chils burgers are nasty and they have the worst fries in the food industry
They discovered the old George Foreman Grill. I just bought a new one myself.
I was thinking the same thing
Except they spent a fortune on it
McDonalds has been doing burger press (clam shell) thing for about 30 years. It was coming in when I worked there as a 15 year old...
So...their approach is to turn into a sitdown McDonalds? Those automated grilles are what is literally found at a McDonalds (and other fast food franchises). Sounds like Chili's is about to go from bad (which it always was) to worse. They opened one near me, 10 minutes from my home pre Covid. It closed pre Covid, it was open for a whopping 8 months. Was a brand new building too.
"So...their approach is to turn into a sitdown McDonalds?" Yes! That's exactly the point and they are making record profits year after year. Sorry to be the bearer of bad news but businesses are trying to make a profit!
These are the things that make chain restaurants suck, at scale. Efficiency improvments over time and at scale will improve many things. The key here is over time, be patient and when leadership turnover inevitably happens they need to continue the effort.
Chili’s used to be great in 1981. There were only 2 stores and had a one page menu.
IF AN ORDER COMES IN AND THE FLAT PLATE IS ALREADY DOWN, LETS SAY IT JUST WENT DOWN, YOU WOULD STILL HAVE TO WAIT 2 MIN TILL IT WAS FINISHED, THEN START THE NEW ORDER, THUS STILL MAKING IT OVER 4 MIN TO MAKE A BURGER
Looks like Chilis C-Suite discovered what Kaizen is.
I think they've discovered Bukkaki
Chilis dropped the ball by removing good items
Actually tried that smash burger the other day. It was actually pretty good. Notice how chili prices are cheaper than some fast food prices now.
Their double bacon ranch burger is insanely good. It's been incredibly consistent.
@@brent7368 ill try it next time! I hope places like five guys realize how ridiculous their prices are
@@itr0863you can watch your burger get made at Five Guys
Whoever’s in charge of growth @ chilis getting the bonus of their lifetime
The fact that feeding two people with drinks is like $80 at Chili's is why people aren't going, not that a burger takes 5 minutes. 😂😂 Delulu
These video reminds why I should stay home and eat
Ever since they got rid of my Fajita Pita & side of Queso for my fries I haven't been to Chilis in over 10 years. Sad because I used to go at least once a month or more
1:39 and this is why I don't go back to Chili's. They decided to get rid of the best thing on their menu to make boring crispy tenders just like every other restaurant. Those tempura battered tenders were unique to Chili's they should've never ditched them
Eating out at restaurants is such a joke now. It's become TOO EXPENSIVE, and I learned how to cook better during Covid. So, for me, I'm not going out and spending $13 - $20+ bucks for simple burger. I'm going to cook at home for around $1.50 or $2.00 bucks for the best burger that you ever had. And, for us, we haven't eaten at one restaurant since before the Pandemic.
13-20$ for one burger? Are you sure that's the current price?
Going out to restaurants was a really fun experience when we had our dog. We'd go for a long walk and sometimes Brisco would lead us to the pub downtown, or to the bbq joint in the next town, or a bit further to the Mediterranean restaurant where the grumpy owner always brought out a dish of pulled chicken just for him. During Covid, we kept it up to help our local restaurants survive. It was also nice that suddenly we had 10x as many restaurants willing to seat us outside with a dog. We have a lot of wonderful memories of how well Brisco was treated by these small restaurants.
I'm a much better cook now... my family even prefers my pizza to any restaurant... but we still try to support a local independent restaurant once/week.
Chili's though... the quality plunged around 2000-2005, and it went from my favorite lunchtime burger to one of the worst.
"So the restaurant reduced the menu by almost 20%, going from 92 items to 73." That's more than 20%.
I am not going out to eat because it's too expensive, not because of speed or option, or covid.
McD has clamshell grills when I worked at one back in 1987. I've never eaten at a Chili's. Silver Dining was my default. Their menu is large, and I can order just about anything.
Only thing I loved at Chili’s was the Chicken Crispers… that’s one thing they shouldn’t have changed, that’s what set their tenders apart from every other company.
I've never had them and i haven't been to a chili's in over a decade. The only thing I hear people talk about is how they missed the chicken crispers. Apparently they seemed very popular.
Yeah, they're finished. They even have corporate lackeys claiming no one ordered it when everyone complained about them taking it off on social media.😂
Yeah I was wondering why the crispers tasted different. Glad to know that I wasn't imagining it.
I'm with you on that. It was also one of my favorite items and is one of the only reasons I'd ever go to Chili's. On the other hand, I've also been to culinary school and the topics as to the whats and whys of a restaurant make all the sense in the world to me. The profit margins in restaurants can be pretty low. At the end of the day, you still have a business to run.
@@RonJDuncan Sure trimming down to one style of crispers made sense. Choosing to keep the one that is sold at every other chain was the mistake though. Keep the one that is different so people who like strips have a reason to choose you.
I stopped going to Chilis back when their fajitas started coming out of a bag. Their food became over processed and salty. It's been years and I don't even consider going there at all.
Honestly, you can get a burger, drink, fries, and a bowl of soup for $12 and it’s really fast. It’s a good really affordable date night for me and my wife; and the food is equal to everything else in that price category.
As a consumer I will say right now that speed of service trumps nearly anything I could like or dislike about a restaurant.
If I can get something quickly and efficiently I’m willing to sacrifice it being good on every other category even though I really shouldn’t have to.
Was a Managing Partner for Chilis' for 10 years back in the early 2000's. Sad to see Chili's turning into a fast food restaurant.
I can't remember the last time I was at a chili's...I was at red lobster in more recent memory.
These things are pretty cool. Looking forward to more restaurants moving to this sort of stuff. The more automated the kitchen, the better.
it’s actually insane to think about how much money they’re saving in ways that sound incredibly simple and obvious
Sounds like a hybrid of fast food n casual restaurant
I don’t eat there, but I applaud their efforts to streamline. But I feel the pain about menu cuts. I used to eat at PF Changs. But they also did massive cost cutting of their operations, including cutting many of their dishes. Last time I went there, there was nothing I wanted to eat. So it is very possible to cut your menu too far. PF Changs has forgotten that it competes against GOOD Chinese American restaurants with diverse menus.
I want the tempura chicken tenders back. That’s my childhood favorite.
Yeah anyone wanna point out that McDonald's has been using these " Clam Shell" grills since the late 80's early 90's???? This is nothing new in the industry!
Probably explains why the quality is horrible
I have not gone to a Chili’s since they got rid of og crispers and will not go back if they’re still gone 🤷♀️
Some of these "cost saving" measure "cost saving" measures like going from the large pickle jar to the smaller one or the shrimp counting tasks
I’ll never go back to Chilis until they bring back the cheddar cheese bites.
Their burger meals are a better value than most Fast food burgers.
The one thing that surprised me was the chart showing people still go to Olive Garden! Why?
$6 take home meals. Can’t really find that anywhere else, at least not in my state
Now these extra savings can go to one CEO as a bonus! Nice!
Are they passing on the savings to the customer?
Sometimes I cook my own burgers for 10 minutes... oh the lifestyle!
The company hasn't heavily focused on utilizing technology to improve the quality of service, quality of product. Machinery could be doing highly 'precise' and 'complex' processes that replicate what highest quality chefs do,. In very short time. That would also increase sales, and boost brand experience. Something that they haven't done, which is money left on the table.
5:28 - nope. it's because your service always sucks, and your food is mid at best. I stopped going to the chilis near me because of how awful it was. can't see it ever improving so never went back. Just checked google map reviews and it currently sits at a 3.8 and the most recent review left 2 days ago starts "To begin with, the service was very bad." So... there you have it. Get bent Chilis.
I went to Chili's a few years ago and haven't thought of any reason to go back .
Sounds like they listened to their staff on a lot of these changes
I don’t get why Olive Garden is so high, there are so many better Italian restaurants out there especially if you live in a decent urban area, Applebees is great I do love them, Texas Roadhouse as well I love their steak as well as their rolls and the cactus blossom is a stellar appetizer.
Cooking a beef pattie on both sides at the same time is not new, McDonalds has been doing it for the past 20 years
Longer than that…I was there lol
I don't understand this "news" because I remember them installing fully automated kitchens in the past.
listen, you’re great and all wsj, but you don’t get down to the brass tax. was that cheese fully melted or did they serve quarter melted cheese?
Chili's rules. Good vibes.
Sure, chillis isn't popular because it's not efficient enough that's what people want.
Congrats. There using the George Foreman grill.
$500,000 across 1,000 stores = $500 per store. If employees cost $25 hourly, thats only 20 hours of additional labor per year, on the pickle change.
Remember when restaurants MELTED the cheese? The bar for melting American Cheese is already so low.
I'm not sure how important efficiency is in a sit down restaurant.
I was devastated when they took off the country fried steak 😢
Wendy's uses the exact same kind of grill. I hated it. Those things break down a lot and you have to replace the sheets for the press (which are expensive) a lot. Chili's is gonna learn real quick the money they saved on efficiency will be spent on maintenance.
Next is to improve the frying station since they have ItsJustWings+Chilis orders. That has to be the most successful part of the business
Remember when Chili's advertised their big mouth burgers as "monuments to inefficiency?"
Bro chilis burgers have been on point, so sounds like it was a good move for quality and consistency too
RIP Chili’s
“Casual dining…?”(😳…🤣)
Wonder if there is a Lean Manufacturing Black Belt involve in all these kaizens.
I’m still mad at them for discontinuing the caramel apple tart dessert they had in the early ‘90s. 😤