Chilis American Grill & Bar is the leading American casual dining chain with over 1,600 restaurants in 33 countries worldwide, including Canada, Mexico, Puerto Rico, Venezuela, Egypt, Kuwait, Russia, UAE, Germany, India, Japan, Singapore and South Korea, amongst others. Ashish Saxena, (Executive Director & CEO - TexMex Cuisine India Pvt. Ltd., master franchise of Chilis American Grill & Bar South and West), shares his thoughts on the chains operations and future plans.
Please explain the positioning of Tex Mex Cuisine’s brands in the India market, their USP and special features.
We own and operate the global leader in casual dining – Chili’s American Grill & Bar in South and West India. Chili’s is known for fresh American and Mexican cuisine served in a fun and casual ambience. You get great food, great margaritas…and more life happens here.
Globally, which are the main markets for the brand and what is the total number of outlets?
Chili’s American Grill & Bar is the leading American casual dining restaurant chain with over 1,600 restaurants in 33 countries worldwide, including Canada, Mexico, Puerto Rico, Venezuela, Egypt, Kuwait, Russia, the UAE, Germany, India, Japan, Singapore and South Korea, amongst others. What started in 1975 in Dallas, Texas, with 11 southwestern-inspired dishes and trademark beverages now serves some of the best appetizers, soups and chili, salads, burgers, sandwiches, quesadillas, chicken and seafood entrees, fajitas, ribs, steaks and desserts available in India. The brand has a Pan India proliferation and Mumbai, Pune, Hyderabad, Chennai and Bangalore are the cities that constitute the southern and western markets for Chili’s in the country. TexMex Cuisine is the company that owns the developmental rights for South and West India and owns and operates 14 Chili’s currently.
How did you hit upon the idea of bringing the brand to India? What was the thinking, did there exist a market gap for this kind of offering?
This story is from the September - October 2018 edition of foodService India.
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This story is from the September - October 2018 edition of foodService India.
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