converted postal station in Dallas may seem an unlikely spot for the birth of one of the best-known, best-loved
brands in casual dining. Yet 32 years ago, this popular burger spot was the only dot on the Chili’s locator map.
Over the years, tastes and trends have changed. And now, more than 1,300 restaurants later, the best is yet to come
with ongoing menu innovation, an updated atmosphere, and new hospitality initiatives.
The Chili’s menu still features our “famous and favorite” foods – but we also regularly introduce bold new flavors
for variety, like this year’s Crispy Honey-Chipotle Chicken Crispers, Blazin’ Habanero Baby Back Ribs, and zesty
Buffalo Chicken Fajitas.
Much like our menu, the atmosphere of our restaurants must strike a perfect blend between brand authenticity
and enticing new offerings. And in fiscal year 2007, we launched a reimaging program to make our older restaurants
as comfortable and contemporary as our latest models. We’ve already seen some initially encouraging results, and we
plan to remodel up to 150 more locations during fiscal year 2008.
Over the past year, Chili’s opened 127 company-owned and 39 franchised restaurants – including one in our
24th country, Ecuador. And in our largest franchise transaction to date, Pepper Dining purchased 95 Chili’s with plans
to develop dozens more along the Eastern Seaboard. We also expanded
an agreement with ERJ Dining to acquire 76 Chili’s and develop 49 new
restaurants in the Midwest.
With so many restaurants in so many countries, consistency is the
key to delivering a genuine Chili’s experience every time. That’s why
we’re giving each team member the tools to make every guest feel right
at home – in every Chili’s around the world.