There's a Reason Chili's Is All Over Your FYP

The customer’s interests, food and drink selections, and preferences not only are captured, but the experience coordinator reviews these daily. Before the restaurant opens for the evening, the coordinator talks to each server about the specifics of the guests who will be seated in that server’s section. “Our goal is to constantly create micro custo

“What’s the best part of working here?,”

In visiting over 50 restaurants, no one had a single strategy to retain and upsell us. They just “hoped” we liked our cheap meal so much that we came back on our own.

Wherever the influencers land, once they are in a dining room, they’ll need something to record. The more action that can happen in front of them, the better. “It’s part of the reason why a lot of restaurants are embracing, like, Caesar salad that’s made tableside,” says Alex Delany, a former Bon Appétit editor who is now a food-and-beverage consul