Chili’s Grill & Bar has pulled off one of the most impressive turnarounds in recent restaurant history. With a staggering 31.4% same-store sales increase in the last quarter of 2024, the casual dining chain has not only outpaced its competitors but has also cemented its place as a leader in the industry.
While many factors contributed to this success, including a viral social media presence and value-driven menu offerings, one operational investment stands out: TurboChef Double Batch ovens.
Chili’s has always been a brand that adapts, and with increased traffic surging through its doors, the need for faster, more efficient kitchen operations became a top priority. Enter TurboChef’s Double Batch impingement ovens, which use two independent cooking cavities to significantly improve kitchen throughput and food consistency.
“We have decided to accelerate the conversion of the balance of our restaurants to TurboChefs, which are ovens that use a combination of modern cooking methods to rapidly accelerate cooking vs. conventional ovens today,” said Kevin Hochman, CEO of Brinker International, during an earnings call.
The Direct Impact on Sales and Guest Experience
Chili’s strategic shift to TurboChef ovens wasn’t just about speed—it was about delivering a better guest experience.
“These ovens cook the food much faster and much more evenly. They put out less heat, making the kitchen more comfortable for our team members. And they create superior-tasting products like crispier quesadillas and ribs with a delicious crust,” Hochman explained.
The implementation of TurboChef ovens has yielded significant benefits:
- Fast Cook Times – Reduced wait times for guests, leading to increased table turnover.
- Consistent Quality – Improved texture and taste across key menu items like ribs, quesadillas, and chicken.
- Operational Efficiency – Easier cleaning and reliability, reducing downtime and maintenance costs.
- Space Optimization – Since the Double Batch is stackable, there is more room in the kitchen for streamlined workflows.
Scaling for Growth: TurboChef’s Role in Sustaining Momentum
With Chili’s average unit volumes rising to $4.2 million from $3.6 million in just a year, the demand for kitchen efficiency has never been higher. Hochman emphasized that the brand had been testing TurboChef ovens for the past three years with positive results, and with recent traffic spikes, now was the time for full adoption.
“We’ve been slowly replacing end-of-life conveyor belt ovens when they need repairs and now, with the traffic increases, the time is right to upgrade the balance of our system to a piece of equipment that can properly handle our new increased volumes,” Hochman stated.
Chili’s 19.9% increase in traffic shows that more guests are dining in than ever before. TurboChef ovens have allowed the brand to keep up with demand without sacrificing food quality, proving that investing in the right equipment is just as critical as marketing strategies and menu innovations.
The Future of Casual Dining: Adapt or Fall Behind
Chili’s competitors have taken notice of its strategy. While some have introduced aggressive value-driven promotions, maintaining the same level of operational efficiency may prove challenging.
Hochman expressed confidence in Chili’s ability to maintain its lead: “We know how strong we are. We’ve been in the gym, we’ve been working out, and we are not afraid of competitors undercutting us.”
As casual dining continues to evolve, one thing is clear: restaurants that invest in smarter, high-speed kitchen solutions like TurboChef ovens will be best positioned for long-term success. Chili’s has proven that efficiency, quality, and speed fueled by TurboChef technology can turn a brand’s trajectory around and propel it to new heights.
With two TurboChef Double Batch ovens per location, Chili’s has created a kitchen powerhouse capable of sustaining its remarkable growth. And as the brand continues to refine its menu and operations, one thing is certain: TurboChef ovens will remain a critical ingredient in its recipe for success.
Sources: National Restaurant News, Restaurant Business Online