Kevin Hochman, the new CEO of Brinker International the parent company of Chili’s stepped into the role with a clear determination to redirect the casual dining giant’s strategy. While many expected him to lean heavily into front of house automation, given the industry’s fascination with robots and delivery drones, Hochman instead made a bold move: he paused all customer facing robotics programs.
Rather than pursuing novelty, he focused on a deeper transformation that prioritizes consistency, speed, and food quality. Under his leadership, Chili’s has launched the “Kitchen of the Future” program, investing in advanced cooking equipment that has already begun to change both the dining experience and the company’s bottom line.
1. Chili’s Strategic Pivot: From Front End Robots to Kitchen Automation
Hochman, who previously led Pizza Hut and KFC, quickly realized that Chili’s earlier experiments with robot servers and drone deliveries lacked lasting impact. These tools grabbed headlines but did little to improve customer loyalty or employee satisfaction. Within months of taking over in May 2022, he halted all robotics testing that wasn’t directly improving food preparation.
Resources were, instead, focused on kitchen automation. The “Kitchen of the Future” initiative focuses on efficiency where efficiency counts most: in creating consistent, high quality meals delivered to guests more quickly. For Hochman, the true benefit does not lie in robots patrolling the dining room, but in technology that gets kitchens running like clockwork.
2. Assessing the Effectiveness of Front of House Robotics
Chili’s had previously introduced robots that sang to guests and carried food to tables. While amusing, they proved slower than human servers and frequently obstructed workflow. More importantly, they didn’t boost repeat visits or improve working conditions two metrics Hochman sees as essential.
These failures established the fact that front of house robots were more show than substance. Hochman’s conclusion was that innovation has to provide quantifiable benefits to customers and employees alike, not mere novelty that is forgotten after the first experience.
3. The “Kitchen of the Future” Program: An Overview
Currently being tested in 53 restaurants, Chili’s “Kitchen of the Future” program is a comprehensive overhaul of its culinary operations. The initiative introduces new cooking systems designed to reduce preparation time for high demand items like burgers, quesadillas, steaks, pizzas, and ribs.
Beyond faster cook times, the program also improves consistency ensuring that no matter how busy the kitchen gets, guests receive the same quality meal. Early results are promising: servers report higher tips, kitchen staff say training is easier, and managers note smoother workflows overall. Hochman describes the program as nothing less than a “game changer” for Chili’s.
4. Introducing the High Tech Grills: Speed and Precision
Center to it all are cutting edge grills with double cooking surfaces that warm food from the bottom and top at the same time. This “clamshell style” eliminates the labor and risk of error associated with turning, halving labor and error.
These grills are also programmable. With one button, cooks can program exact cooking directions for steak, chicken, burgers, or salmon. By controlling how food is prepared, the technology reduces variation and guarantees each meal turns out just as directed.
5. Revolutionizing Steak Preparation: Record Cook Times
For Chili’s, steaks highlight the potential of this new equipment. Traditionally, a medium steak took around 9.5 minutes to prepare. With the new grills, that same steak is finished in under three minutes. Even a well done steak, once a 13 minute process, now takes just over four minutes.
What’s amazing is that speed has not sacrificed quality. Hochman has stated that juiciness and doneness do not suffer, so guests get a steak up to their standards only quicker.
6. Controlling Financial Losses: The $5–6 Million Steak Refund Challenge
Before the rollout of these high tech grills, Chili’s was losing between $5 and $6 million annually due to refunds on improperly cooked steaks. Guests were quick to return meals that missed their preferred doneness, creating both financial waste and customer frustration.
The new grills essentially eliminate this issue by cooking steaks to exacting specifications. Test sites have already experienced near zero complaints, saving millions and also enhancing guest satisfaction. This is an unambiguous example of technology specifically tackling an expensive operations issue.
7. Better Burger and Other Meat Cook Times
The advantages reach far beyond steak. Burgers, chicken, and salmon, too, cook much more quickly. A burger cooked well that used to take five minutes now takes somewhere in the neighborhood of two. For those who prefer a touch of pink in the center, burgers can be done in less than a minute.
This versatility makes the grills invaluable during peak dining hours. By accelerating preparation of high volume items, Chili’s can serve more guests in less time, keeping both customers and staff happy.
8. TurboChef Ovens: Expanding Beyond the Grill
In addition to grills, Chili’s is testing TurboChef triple deck ovens that speed up preparation of pizzas, quesadillas, and ribs by nearly 50%. Hochman has already announced plans to accelerate the rollout of these ovens, citing their ability to cook more evenly while generating less heat for employees.
Together, the grills and ovens represent a comprehensive approach to rethinking the back of house, ensuring consistency across nearly every major menu category.
9. Operational Excellence: Workflow, Training, and Employee Experience
Employees are also considered in the “Kitchen of the Future.” Training is simpler because the technology streamlines cooking steps. New hires can easily learn to use the equipment, shortening onboarding time and standardizing outcomes.
Employees also benefit physically. Grills that no longer require flipping reduce repetitive strain, and ovens that emit less heat make the kitchen more comfortable. Combined with smoother workflows, these improvements have led to higher tips for servers and a more positive environment for staff overall.
10. Industry Validation: Experts Applaud Chili’s Kitchen Automation Strategy
The approach has been noticed by industry insiders. Grill Smoke Love founder Joonas Jokiniemi lauded the innovation, saying the grills are a “game changer” for chains that have to produce high volumes on a regular basis.
He explained that automation releases cooks from monotonous tasks, enabling them to concentrate on other assignments. Although the machinery involves initial investment, Jokiniemi contended that the investment return is swift, courtesy of velocity, quality gains, and minimized waste.
11. Raising the Menu: Quality Improvements and Recipe Refinements
Technology is only one part of Chili’s refresh. Hochman has also directed the culinary team to fine tune recipes, improving items like bone in wings and bacon to make them crispier. He has hinted at further updates to fajitas and ribs as well, ensuring the menu evolves alongside the kitchen.
These tweaks show that Chili’s isn’t relying solely on speed it’s also focused on taste, texture, and customer satisfaction.
12. Strategic Growth Pillars: Sales Momentum and Marketing Reinvigoration
The operational improvements have been matched by impressive financial performance. Chili’s reported a 31% sales increase in its most recent fiscal quarter, marking three consecutive years of growth.
Hochman credits this momentum to both operational improvements and revitalized marketing that has reestablished Chili’s in popular culture. Simplified operations, investment in labor, and refreshed facilities all play a role in driving guests back through the doors.
13. Modernizing the Brand Image: Renovations for Guest Experience
Alongside kitchen upgrades, Chili’s is investing in modernizing its physical spaces. Many older locations are being renovated to create a fresher, more inviting atmosphere. Hochman acknowledges that some restaurants were outdated, and updating them is essential to match the brand’s revitalized identity.
These renovations support Chili’s recent 19% traffic growth, reinforcing its appeal not only through food and service but also through ambiance.
14. Broadening Appeal: Cultivating New Demographics Through Value Driven Offerings
Chili’s is also targeting younger diners with value forward promotions. The Triple Dipper deal, offering three appetizers and three sauces for under $20, has been especially successful with Gen Z. Affordable $6 margaritas have added to the appeal, drawing new guests while raising average check sizes.
Executives note that customers who order the Triple Dipper return more often, creating a win win of higher frequency and stronger loyalty. These promotions, paired with improved service and quality, expand Chili’s reach across demographics and ensure long term growth.
Conclusion: A Future Ready Chili’s
Under Kevin Hochman, Chili’s has transitioned from chasing flashy front of house novelties to building a robust, technology driven kitchen ecosystem. The combination of clamshell grills, TurboChef ovens, recipe refinements, and design upgrades is redefining the brand’s promise of fast, flavorful, and consistent dining.
This holistic transformation validated by experts, welcomed by employees, and embraced by customers has already delivered sales momentum and stronger brand perception. By focusing on meaningful innovation rather than gimmicks, Chili’s is not just keeping pace with the casual dining industry but setting a new standard for its future.
