I recently had a salad at an airport Chili’s … and it was shockingly good!
Same with my travel companion’s burger.
We’re not alone…Chili’s has been seriously upping its game in recent years.
This includes 7 must-try menu items, some brand new and some improved classics…
Follow The Coconut Mama
• For fun lists, healthy living tips, and bar conversation topics, make sure to follow The Coconut Mama. Click here to access The Coconut Mama’s profile page and be sure to hit the Follow button here or at the top of this article!
• Have feedback? Add a comment below!
Shutterstock
Before we get to the specific menu items, let’s talk about the principles Chili’s is using to make the menu awesome (on taste, experience, and price).
It starts with slimming down its menu and making sure its processes are as simple as they can be (fewer steps, servers using tablets to take orders, etc.)
Food-wise…
Shutterstock
Chili’s is known for its American and Tex-Mex food.
But for a while, it expanded its menu to try to be all things to all people (think The Cheesecake Factory).
It’s back to focusing on core crowd favorites like burgers, ribs, and fajitas.
And on bringing back a Wow Factor to the menu items that have remained.
Shutterstock
Chili’s will never be the cheapest option (and it doesn’t want to be).
But it can provide good food for a good price without resorting to a bunch of ever-changing promotions and discounts.
It’s always-on “3 For Me” is a great example. For $10.99, you get a drink, an app, and a main dish (e.g. a burger, Cajun Shrimp Pasta, Classic 6-oz Sirloin, etc.)
And it uses a “barbell strategy” (i.e. low-priced options that can be upgraded)…we’ve got an example of that coming up soon with its drinks.
Shutterstock
Papa John’s has said it (“Better ingredients. Better pizza.”) and Chili’s has run with it.
Once we get to the Chicken Crispers, we’ll talk about Chili’s use of better ingredients to make the experience so much better.
Now let’s get to the 7 menu items that Chili’s has used to make its menu awesome…
Shutterstock
Chili’s classic Oldtimer is still on the menu, but with the recent rise in smashburgers and the enduring popularity of McDonald’s, Chili’s was wise to bring out its own hybrid version.
It’s basically a more-meat, one-patty Big Mac (Thousand Island, American cheese, red onions, pickles, lettuce). It’s patty is smashed, but it isn’t a traditional smashburger (which would have thinner, crispier patties).
Shutterstock
As Chili’s tries to show it’s a better value proposition than fast food, this burger is another McDonald’s inspiration.
This time, a “premium” Quarter Pounder with two slices of American, diced red onions, pickles, ketchup, and mustard.
Shutterstock
Part of the “less is more” philosophy at Chili’s was eliminating one of its fry options.
Gone are the curly fries in favor of just the regular fries.
And gone is the seasoning process that used to require 30 shakes of the shaker in favor of larger holes that get the job done in about 6 shakes.
All this results in better compliance (who the heck is actually shaking the shaker 30 times?) in actually seasoning the fries, a quicker process, and ultimately, hot, consistently-well-seasoned fries for customers.
Shutterstock
Like the fries, there used to be two different options for Chicken Crispers (i.e. Chili’s chicken tenders).
There was a less popular tempura-battered option in addition to the normal extra crispy one.
What that meant in practice was that employees used two small pans to batter one to two tenders at a time. By getting rid of tempura, they could upgrade to a bigger pan and can batter up to 24 tenders at a time!
Sales skyrocketed!
Shutterstock
A barbell strategy is one where you focus on the low end and on the high end, basically ignoring the middle.
What Chili’s does with its margaritas is start people off on the low end at about $6 a pop.
But those who want top shelf, can pay more and get something like the Presidente Margarita (made wtih Lunazul Reposado Tequila).
Shutterstock
Here’s a look into how Chili’s has been thoughtful with every detail.
Like many restaurants, they used to get their pickles for their burgers in industrial-sized containers.
The issue was that they’re a big pain to use when you’re trying to do 50 other things (think sloshing liquid spilling everywhere, etc.).
They realized that pickles in smaller containers were not only easier (and faster) to use but they were significantly cheaper!
And, most importantly, they tasted the same.
So they switched!
Shutterstock
The Triple Dipper has long been a Chili’s staple.
Pick three appetizers for your own sampler.
Think Big Mouth Bites (i.e. sliders), various Chicken Crispers (i.e. tenders), Southwestern Egg Rolls, various wings choices, or some variety of fried mozzarella.
What they did with this one is simple…they started executing it better.
So that what you got in the restaurant was as awesome as what you see in the commericals. For example, having the Fried Mozzarella come out hot and fresh, so that the cheese pulls out super long and gooey.
The result is that the Triple Dipper alone recently made up about 1/7 of all Chili’s sales!
Shutterstock
Chili’s has been absolutely crushing it recently!
They’ve improved everything from the burgers to the fries to the appetizers to the drinks to the friggin’ pickles in the burgers!
But that begs a key question…
Shutterstock
Which of Chili’s recent upgrades have you loved the most?
Or have they left something on the table? Is there something else they need to improve or a new dish to bring out?
Let me (and Chili’s) know in the comments section!
Shutterstock
Leave a Comment