BUSINESS PLAN OF CHILI’S GRILL & BAR RESTAURANT
Chili’s Grill & Bar is a restaurant chain owned and operated by Brinker International, which also owns On the Border Mexican Grill & Cantina, Maggiano's Little Italy, and Romano's Macaroni Grill.
Chili’s restaurant offers a fun atmosphere with a large variety of food choices.
They pride themselves on being unique andproviding an upbeat family oriented atmosphere.
The food choices are constantly changing and improving.
The scope of operations is worldwide, including places such as:
Egypt, Lebanon, India, Kuwait, Canada, Peru, Mexico, all over the world (over 1400 to be exact)
Management and Staffing
Retail Experience and History
Chili’s was established on March 13, 1975 by Larry Lavine in Dallas, Texas.
Hebegan the first Chili’s in a converted postal station (Chili’s). Lavine continued to expand Chili’s, keeping things unique and with a Southwest décor.
In 1983, Larry sold his company to restaurant executive Norman E. Brinker, formerly of the Pillsbury restaurant group.
From there, Mr. Brinker has taken Chili’s and turned it into a monster casual dining restaurant chain.
Management planningis an important part of Chili’s philosophy.
Chili’s goal, or mission statement, is “To dominate casual dining!” That tells all of their employees that they are set out to make Chili’s the number one choice for people when they decide to go grab a bite to eat.
Chili’s management does this by having each store manager under the store manager control some aspect of the store.
Onemanager may control the back of house, one controls the front of house, and the other may concentrate on the bar and to go.
Planning strategy in the organization uses both deliberate strategy and emergent strategy.
Every single Chili’s has a set of goals to achieve in each quarter, week, even day.
Emergent strategy is used when the unexpected happens.
Another planning technique is for theemployees. They call all their employees “Chiliheads” and define that as anyone who is passionate about offering hospitality to every guest every day.
They take these things and make the employees feel like they are part of a family that works together, not just an organization that is trying to make a profit.
How does Chili’s organize their management?
They definitely use achain of command.
The chain is as follows:
1. Managing partners,
2. General managers,
3. District/ area managers,
4. Regional directors,
5. and then to the Head Honchos.
The entire span of management is spread out over all the levels. Each has their own span of control, accountability, influence, and support.
Chili’s is constantly changing.
The higher levels ofmanagement all meet often and make decisions on how they can improve techniques, food, and promotions. However, the constant manipulating of the company does cause dissention in some areas of management.
Leadership starts at the top and goes all the way to basic levels. Higher level managers encourage and lead store and general managers.
General and store managers encourage and lead the front ofhouse and back of house employees.
All the general employees also take it upon themselves to help each other out.
This all reverts back to how Chili’s transmits the message of how they are a big family and should all work together and help each other to make the restaurant a fine oiled machine.
Chili’s uses different leadership approaches in all the levels of control.
Charismaticleadership is good among lower levels of employment.
Charisma helps people’s moods, actions, and overall attitude.
Transformational leadership is used to inspire new ways of thinking, so when the big guys get together to make some changes, that type of leadership approach would be a smart decision. Strategic leadership is used everywhere.
Control is the last of the four functions of the management...
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