Facilitator Guide-FOH, Q1

FOH Facilitation August 6 - August 12

Prepare Yourself:

Learning Objectives Describe the new Q1 Feature Card items Describe the new Q1 Menu items Describe the Bar Table Tent items Describe what items have new names Describe what items have been deleted

Performance Goals Demonstrate how you will merchandise the new Q1 items Demonstrate how to find the buyer for new Q1 items

SAY: Today's lesson is all about the food featured on the Q1 Feature Card/Menu. I’ll explain all the changes and then we’ll practice some role-plays describing these new menu items to Guests. We will also learn about the Soft Roll procedures for Q1.

1 Brinker International Payroll Company, LP Confidential and Proprietary 7/2012 1

REVIEW Q1 National Launch Guide

Review the Q1 Teaching Aid Poster

Knowledge Assessment Server Wallet Cards

Prepare the materials and resources Q1 Teaching Aid Poster Knowledge Assessment Server Wallet Cards

Training should

be Conducted During

shift meetings/Check-ins

Brinker International Payroll Company, LP Confidential and Proprietary 07/2012 2

FOH Training includes….

Discussion of each new Feature Card, Menu and Bar Table Tent item along with POS

abbreviation.

Tasting of each new menu item and discussing their flavor profiles.

Role-Play activities to allow each Team Member to practice describing the new menu items. Role-play will help your Team Members understand each menu item.

Using the Teaching Aid poster to understand which Q1 item would appeal to which Guest.

Distribute a Knowledge Assessment to each FOH Team Member after test items have been trained. The Answer Key is included in this guide. Assessments can be downloaded from BrinkerWeb: Operating Your Restaurant/Rollouts/Promotions/Q1 F’13

Distribute a Server Wallet Card to each FOH Team Member so they can study, review and use as a quick reference. If you need more wallet cards, you can download from BrinkerWeb: Operating Your Restaurant/Rollouts/Promotions/Q1 F’13

FOH Training You will facilitate the training for all FOH Team Members on the new Q1 feature card/menu items. Ensure each FOH Team Member is fully trained and has completed the Knowledge Assessment prior to the start of the Q1 menu on August 20. The FOH facilitation on the following pages will outline specific directions on conducting the training. There are icons which will direct you through each training activity.

FOH Training TIPS

Training should take place at Shift Meetings/Check-Ins prior to each shift. Training should be conducted between August 6 - 12 to ensure all Team Members get trained.

FOH MATERIALS

The materials you need to train your FOH Team Members including this Facilitator Guide are:

Teaching Aid Poster Knowledge Assessments Server Wallet Cards

Teaching Aid Poster

FOH Facilitation August 6 - August 12


Throughout training week August 6 - 12, you will learn about our new Pick a Pepper feature card items so you have the knowledge to make

appropriate recommendations to your Guests. Why Pick a Pepper? At Chili’s, our genuine Southwest spirit helps us serve America’s favorites - boldly flavored and freshly prepared in a way that our competitor’s cannot compete!

Beginning August 20th, the new Pick a Pepper platform defines craveable foods that will ignite our Guests’ senses. We’ve always proudly served menu favorites that include different

chile peppers, such as Honey-Chipotle Chicken Crispers, Jalapeño Smokehouse Burger, and of course, our house-made Salsa. Now, we’re introducing a collection of pepper flavors - ranging from sweet to heat and everything in between - and we’re presenting them in a way that our Guests can select an item and heat level that’s just right for them. Chile peppers are not just about spicy, and while we offer options for heat-seekers, this platform showcases Chili’s broad range of pepper ingredients and flavor combinations….this is why it’s called Pick a Pepper.

Our new dishes feature red peppers, jalapeño peppers, chipotle peppers and ancho-chile pepperS.

We want all of you to be great salespeople of these new items and appetizers. The best tool we have is through product tastings! We want you to taste each new Q1 item and while you are tasting, I’ll ask you some questions, which will help all of us be able to describe these items to Guests.

With Team Selling, Tim Kirkland taught us that if you want to make different money, you have to Be Different. Being different from every other casual dining Server in America requires you to create a personalized, customized Guest experience - every time! You can personalize experiences by finding out key information about why your Guests are here.

The right words can mean the difference between average

and astounding sales and tips! This includes using the right words to describe and recommend our new Q1 items.

SAY:

SAY:

SAY:

First, let’s review the T.I.P.S. information on the Training Poster and then we’ll apply them to our first new Q1 product. Ask for a volunteer to read the T.I.P.S. information on the Training Poster. Listen for:

Treat every Guest Like A Regular Regular Guests may have a favorite “usual” dish, but that doesn’t mean they don’t need to know what’s new! Make sure to acknowledge their favorite dish if you know it, but tempt them with some of our new items! These may become their new favorite!

For each new item, make sure to familiarize yourself (maybe even make a list) of additional items that might enhance the dish. What incremental items could you recommend? What sides, desserts or premium beverages would pair well with this new item?

Personalize Every Experience Recon: Who would be most likely to like this dish the most? Reason: The reason your Guest is here will influence their ordering decision. Rate: How long do these new menu items take to prepare? How long the Guest has to dine with us will influence their ordering decision. Recommend: Which new items would you recommend and why?

Stand Out The best way to recommend any item is from your own personal perspective! In addition to the menu description of each item, decide how you would use your own words to make the dish come alive for your Guest! Use words that suit your own personality and compare the flavors to other things you like!

T

i

P

s

SAY:

Use the three steps below to prepare for product tastings on the new Q1 items: 1. Ensure each item is presented to your FOH Team

Members exactly as it is intended to be served to the Guest (plate presentation, proper temperature with all the proper ingredients).

2. Briefly provide a description of the product.

After Team Members have seen the proper presentation, cut the item into bite-size portions for product tasting.

3. Allow Team Members to sample each new item,

one-at-a-time.


Product Tasting

tips


New Happy hour item

Jumbo soft Pretzels pretzel4

SAY: The first new item is jumbo soft pretzels. Although this item is featured on Bar Table Tents and featured on the new Happy Hour Drinks & Desserts (D&D) Menu page in the bar area only and not listed on the new menu, any Guest can order them. They are not featured on dining room table tents because we are featuring St. Jude. If your restaurant offers Happy Hour in the dining room, the new D&D Menu page should to be added to all D&D books throughout the restaurant prior to National Launch on August 20.

Ask: Ask for a volunteer to read the description and POS abbreviation from the training poster.

Listen for: Jumbo soft pretzel served with cheese sauce. POS abbreviation is: PRETZEL4

SAY: This is a great incremental item and perfect for Guests to share with a cold beverage. These pretzels are not an option on the Triple Dipper. The new black cone holders can be run through the dishwasher. When a Guest orders the jumbo soft Pretzels To Go, ensure they are in a 9x9 container with the appropriate sauce. Although the Cooks check the quality and accuracy of the order, it’s up to the person packaging the order to do another quality check or Sneak Peek after the order is bumped. We have only one chance to get it right, so pay close attention to modifiers and sides so you know what you’re looking for. After you remove the order from the window, initial the chit and move it to the front of the box. Assemble the order in the staging area. Put your initials on the Guest check when you’ve verified everything is correct.

SAY: Now, we are going to taste this item and discuss some words you can use to describe the distinct flavors to your Guests. This information will help you personalize the experience for each of your Guests.

TASTE: Conduct a tasting of the jumbo soft pretzels.


New Happy hour item

Jumbo soft Pretzels pretzel4

ASK: What words would you use to describe this item to your Guests (these should be descriptions you and your Guests can relate to)?

How would you recommend this item to a Regular Guest?

How would you recommend this item to an Undecided Guest?

What did you observe about the presentation (color, sizzle, height/build and portion size) to help you determine how to merchandise and recommend this product?

What incremental items (premium beverages, soups/salads) could you recommend with this item and why?

SCENARIO

Jumbo soft pretzels

Four businessmen

SAY: Based on the descriptions we’ve just discussed, let’s practice recommending this new item using the scenario below and your own unique flair. Use the new Feature Card as a prop. As you role-play, we will be observing and providing feedback.

Ask for a volunteer to role-play recommending a new item

to a Guest.

Look and listen for Team Members to:

Describe the flavors of the new item Use descriptive words when describing the new item Ask questions to determine if the new item will meet their expectations Use the Feature Card as a prop

Role-Play Observations

&

ASK:

Role-play


New Happy hour item

Sweet potato parmesan fries

Parmswt ff

TASTE: Conduct a tasting of the sweet potato parmesan fries.

SAY: The other Happy Hour/Bar Table Tent item is Sweet Potato

Parmesan Fries. This item will be featured on Bar Table Tents in the bar area. Sweet Potato Fries (without the Parmesan seasoning or sauce) will be listed as a side item in the new menu.

Ask: Ask for a volunteer to read the description and POS abbreviation from the training poster. Listen for: These crunchy sweet potato

parmesan fries are tossed with Parmesan seasoning and served with a side of ancho-chile ranch dressing. Ancho-chile ranch dressing is a rich, creamy dressing with a mild ancho chile flavor. The POS abbreviation for a regular order is: PARMSWT FF.

SAY: Recommend these delicious Sweet Potato Parmesan Fries to your Guests as an appetizer to share or as an incremental item. Sweet Potato Parmesan Fries are not an option on the Triple Dipper. A Guest can order the Sweet Potato Fries as a side item. These fries are served without the Parmesan seasoning and sauce. There is a slight charge if a Guest wants to substitute one side or as a side on the Lunch Combo.

SWTFF SUB$ (as a sub for one side) for $0.50 SWTFF SUB2 (as a sub for both sides) no additional charge KID SWTFF (as a sub for kid’s fries) for $0.25 LC SWTFF (as a sub on the lunch combo) for $0.25

SAY: When a Guest orders Sweet Potato Parmesan Fries To Go, ensure they are placed in a 9x9 container with the appropriate sauce. Although the Cooks check the quality and accuracy of the order, it’s up to the person packaging the order to do another quality check or Sneak Peek after the order is bumped. We have only one chance to get it right, so pay close attention to modifiers and sides so you know what you’re looking for. After you remove the order from the window, initial the chit and move it to the front of the box. Assemble the order in the staging area. Put your initials on the Guest check when you’ve verified everything is correct.

SAY: Now, we are going to taste this dish and discuss some words you can use to describe the distinct flavors to your Guests. This information will help you personalize the experience for each of your Guests. SAY: Did you know? The Poblano pepper is a mild chili pepper originating in the State of Puebla, Mexico. Dried, it is called a chile ancho ("wide chile") due to it’s size.

http://en.wikipedia.org/wiki/Chili_pepper

http://en.wikipedia.org/wiki/Puebla

http://en.wikipedia.org/wiki/Mexico


New Happy hour item

Sweet potato parmesan fries

Parmswt ff

Ask:

How are Sweet Potato Parmesan Fries served as an appetizer?

How are Sweet Potato Fries served as a side item?

What words would you use to describe this item to your Guests (these should be descriptions that you and your Guests can relate to)?




Role-play



to a Guest.




&

ASK: SCENARIO

Sweet potato

Parmesan Fries

A party of 12 co-workers

Did you know!

Sweet potatoes

Are high in Vitamin B

Are a good source of Vitamin C

Contain Vitamin D

Contain iron

Are a good source of magnesium


Roasted red Pepper Grilled Chicken

pep ck

The first Pick a Pepper item is Roasted red Pepper

Grilled Chicken. This item is featured on the $20 Dinner for 2 Feature Card. Ask for a volunteer to read the description and POS Abbreviation from the poster for this menu item. Listen for: The POS abbreviation is pep ck. The description is: 8 oz. grilled chicken breast topped with melted jalapeño Jack

cheese and served over a new, zesty roasted red pepper cream sauce. The sauce is made with fire-roasted red peppers and fire-roasted tomatoes. It is served with broccoli and rice. When a Guest orders roasted red pepper grilled

Chicken To Go, ensure it is placed in a 9x9 container with the appropriate sides. Although the Cooks check the quality and accuracy of the order, it’s up to the person packaging the order to do another quality check or Sneak Peek after the order is bumped. We have only one chance to get it right, so pay close attention to modifiers and sides so you know what you’re looking for. After you remove the order from the window, initial the chit and move it to the front of the box. Assemble the order in the staging area. Put your initials on the Guest check when you’ve verified everything is correct. Conduct a product tasting of the Roasted Red Pepper Grilled Chicken. Now, we’re going to taste this dish and discuss some words that you can use to describe their distinct flavors. This information will help you personalize the experience for each of your Guests.

SAY:

ASK:

SAY:

SAY:

Did you know? Red Peppers are bell-shaped vegetables that are not 'hot'. The primary substance that controls "hotness" in peppers is called capsaicin, and it's found in very small amounts in bell peppers. Red peppers taste sweet and almost fruity. A red bell pepper is simply a mature green bell pepper. Who knew?

SAY:

We have intentionally provided responses to the questions for the first new Pick a Pepper item, but as you train on the other new Pick a Pepper items, challenge your Team Members to:

Think like a Guest

Think differently about the flavors of each new item

Consider how they like to have items recommended to them

Taste:


Roasted red Pepper Grilled Chicken

PEP ck

Based on the descriptions we’ve just discussed, let’s practice recommending this new item using the scenario below

and your own unique flair. Use the new Feature Card as a prop. As you role-play, we will be observing and providing feedback.

Ask for a volunteer to role-play recommending a

new item to a Guest.

How would you recommend this item to an Undecided Guest? For example, you might say, “If you haven’t decided on your entrée yet, let me recommend a new item we’re featuring, Roasted Red Pepper Grilled Chicken, which is a grilled chicken breast served with a creamy roasted red pepper sauce. As you may know, red peppers aren’t very spicy but they do add a nice flavor to the creamy sauce and delicious jalapeño Jack cheese which is melted over the chicken. It’s one of my new favorites!”

What did you observe about the presentation (color, sizzle, height/build and portion size) to help you determine how to merchandise and recommend this product? This item arrives hot with creamy melted cheese over the chicken. Since it is an 8 oz. portion of chicken you might recommend this dish to a hungry, hearty Guest!

What incremental items (premium beverages, appetizers, desserts, soups/salads could you recommend with this item and why? While the Guest is deciding on their entrée, recommend the new Jumbo Soft Pretzels with cheese sauce since this menu item is not served with bread or pasta. You could also recommend chips and salsa which is always a great incremental item. You might recommend a glass of wine with the Roasted Red Pepper Grilled Chicken.

ASK: What words would you use to describe this item to your Guests (these should be descriptions you and your Guests can relate to)? This information will help you provide recommendations to your Guests. For example, you might say, “This dish has a cream-based sauce, similar to an Alfredo sauce, infused with red pepper flavor. Personally, I think the red peppers add a mild, sweet flavor to this dish.”

How would you recommend this item to a Regular Guest? For example, you might say, “Hi, Joe, I bet you would love your usual Cajun Pasta with Grilled Chicken but I have something new you might like. It’s Roasted Red Pepper Grilled Chicken, which is a grilled chicken breast topped with melted jalapeño Jack cheese served over a creamy roasted red pepper sauce. The flavor of the sauce is similar to the Alfredo sauce on your favorite pasta dish….would you like to try it?”

SCENARIO

Roasted red Pepper

grilled chicken

An elderly couple

SAY:

ASK:


&



Role-play

Santa Cruz Steak

CRUZ 6

TASTE: Conduct a tasting of the Santa Cruz Steak.

SAY: The next new item is the Santa Cruz Steak featured on the $20 Dinner for 2 Feature card. We start with a 6 oz. choice sirloin, seasoned and cooked to the Guest’s specification and placed on top fire-roasted corn salsa and served with

jalapeño-cheddar mashed potatoes.

This steak is served with a ramekin of verde sauce. Verde sauce is a tangy salsa made with finely chopped parsley, garlic, red pepper flakes, and red wine vinegar. This steak is served with garlic toast.

The fire-roasted corn salsa is made from diced red bell pepper, diced red onions, fire-roasted corn, fire-roasted diced jalapeños and chopped cilantro. The jalapeño-cheddar mashed potatoes are made with fire-roasted diced jalapeños and cheddar cheese and topped with extra shredded cheddar cheese. Guests can order jalapeño-cheddar mashed potatoes as a side for any menu item at no extra charge. The POS is JAL MASH.

SAY: When a Guest orders the santa cruz steak To Go, ensure it is placed in a 9x9 container with the appropriate sides. Although the Cooks check the quality and accuracy of the order, it’s up to the person packaging the order to do another quality check or Sneak Peek after the order is bumped. We have only one chance to get it right, so pay close attention to modifiers and sides so you know what you’re looking for. After you remove the order from the window, initial the chit and move it to the front of the box. Assemble the order in the staging area. Put your initials on the Guest check when you’ve verified everything is correct.

SAY: Now, we are going to taste this dish and discuss some words that you can use to describe the distinct flavors to your Guests. This information will help you personalize the experience for each of your Guests.

SAY:


DID YOU KNOW? The jalapeño was the first pepper to be taken into space. With peppers, bigger might not be better, especially if you like them hot. Generally, the smaller the pepper, the hotter and none of the hottest peppers in the world are more than 3 inches long.

Santa Cruz Steak

CRUZ 6








What incremental items (premium beverages, appetizers, desserts, soups/salads) could you recommend with this item and why?


ASK:


&



Role-play

SCENARIO

Santa cruz steak

A couple wearing dress clothes

Did you know! Health benefits of

Eating chile peppers!

Fight migraine and sinus headaches

Prevent sinusitis and relieves congestion

Help lower high blood pressure

Loads of vitamin C


Smoky Chipotle chicken fajitas

chip ck

SAY: The next new item is the Smoky Chipotle chicken

fajitas featured on the $20 Dinner for 2 Feature card.

One ingredient to distinguish these fajitas from our regular fajitas is a new chipotle pesto sauce, which is drizzled over the sautéed peppers and onions and a sliced 6 oz. grilled chicken breast. Also, this item has melted Monterey Jack cheese and it’s topped with crispy onion strings and sprinkled with chopped cilantro. chipotle pesto Sauce is made from ground chipotle peppers, garlic, oregano, pecans, and Parmesan cheese. This menu item is served with our traditional fajita boat (lettuce, guacamole, pico de gallo, sour cream and mixed cheese) and warm tortillas. Note: This pesto contains pecans, a tree nut allergen to some Guests.

SAY: When a Guest orders the Smoky Chipotle Chicken Fajitas To Go, ensure it is placed in a 9x9 container with the appropriate sides. Although the Cooks check the quality and accuracy of the order, it’s up to the person packaging the order to do another quality check or Sneak Peek after the order is bumped. We have only one chance to get it right, so pay close attention to modifiers and sides so you know what you’re looking for. After you remove the order from the window, initial the chit and move it to the front of the box. Assemble the order in the staging area. Put your initials on the Guest check when you’ve verified everything is correct.

SAY: Now, we are going to taste this dish and discuss some words that you can use to describe the distinct flavors to your Guests. This information will help you personalize the experience for each of your Guests.

TASTE: Conduct a tasting of the smoky Chipotle Chicken Fajitas.

DID YOU KNOW? A chipotle pepper is a dried smoked jalapeno pepper. Typically, ten pounds of jalapeños make one pound of chipotle. Chipotles, often a key ingredient, impart a relatively mild but earthy spiciness to many dishes and are known for their smoky, but sweet flavor. Chipotles are considered "medium" on the hotness scale.

Say:

http://www.ehow.com/about_5456198_chipotle-pepper.html#


Smoky Chipotle chicken fajitas

chip ck




What words would you use to describe this item to your Guests (these should be descriptions you and your Guests can relate to)?



What did you observe about the presentation (color, sizzle, height/build and portion size) that can help you determine how to merchandise and recommend this product?


Role-play




&

SCENARIO

Smoky Chipotle

chicken fajitas

Two teenagers in team jerseys

ASK:

ASK:

Chipotle salmon

chipsalmon

TASTE: Conduct a tasting of the Chipotle Salmon.

SAY: The next new item is the Chipotle salmon displayed on the Feature card as a full-priced item.

This item uses our salmon, seasoned with Cajun seasoning. It’s served with a new chipotle pesto cream sauce, which is our new chipotle pesto sauce combined with our Alfredo sauce. This item is served with broccoli and rice. Note: The pesto in the cream sauce contains pecans, a tree nut allergen to some Guests.

SAY: When a Guest orders the Chipotle Salmon To Go, ensure it is placed in a 9x9 container with the appropriate sides. Although the Cooks check the quality and accuracy of the order, it’s up to the person packaging the order to do another quality check or Sneak Peek after the order is bumped. We have only one chance to get it right, so pay close attention to modifiers and sides so you know what you’re looking for. After you remove the order from the window, initial the chit and move it to the front of the box. Assemble the order in the staging area. Put your initials on the Guest check when you’ve verified everything is correct.

SAY: Now, we are going to taste this dish and discuss some words you can use to describe the distinct flavors to your Guests. This information will help you personalize the experience for each of your

Guests.


Chipotle salmon

chipsalmon







SAY: Based on the descriptions we’ve just discussed, let’s practice recommending this new item using the scenario below and your own unique flair. Use the new Feature Card as a prop. As you role- play, we will be observing and providing feedback.


to a Guest.




&

ASK: SCENARIO

Chipotle salmon

Two businessmen

Role-play

More Q1 Changes


SAY New Names

Current Name New name

Grilled Shrimp Tacos Spicy Grilled Shrimp Tacos Chicken Crispers Original Chicken Crispers

Fajita Chicken Toasted Sandwich Grilled Chicken & Guacamole Sandwich (Entrée and Lunch Combo)

Lunch Combo news We’ve added $8 Chicken Fajitas to the Lunch Combos.

$20 Dinner for 2 We’ve replaced the Quesadilla Explosion Salad with the Lighter Choices Grilled Chicken Salad.

Deletion Philly Sliders have been deleted on the Triple Dipper for Q1.

Beverage news Woodbridge® White Zinfandel Wine has been deleted from the menu. Blackberry Presidente Margarita is also deleted from the menu, but if a Guest requests one, suggest raspberry Presidente Margarita instead since these are made with fresh-fruit purees.

Price Change The price of the Oreo Molten Cake will increase slightly due to the cost of the Oreo pieces and the rich, cream center.

New salad chicken cut All Salad Chicken (except Buffalo Chicken Salad) will be cut in 1/4” slices crosswise with one additional cut down the middle lengthwise. Even the LC Grilled Chicken Salad will have this

additional cut!

Mushroom Swiss Burger Onion rings will be added to this burger since all other burgers have onion rings or onion strings.

Loaded Mashed Potatoes The amount of cheddar cheese has been reduced from 1/4 cup to 1/8 cup to align with the

amount of cheese on the new Jalapeño-Cheddar Mashed Potatoes.

Square plates Kid CK6 and Cadis are now served on a square plate.

Caribbean Salad We are transitioning from dried cherries to dried cranberries because weather conditions created a shortage of cherries.

What questions do you have about Q1 changes?

SAY:

YUM! SAY:

ASK:

Knowledge assessment

SAY:

SAY:

PICK

Let’s review what you’ve learned so far. Distribute a Knowledge

Assessment to each FOH Team Member. Review the completed Knowledge Assessments and provide coaching, as needed.

Beginning the week of August 13, Team Members should present the Feature Card to Guests at every 4th or 5th table. Work up to every table and re-adjust, as needed. To help you remember the new menu items, use the Server Wallet Card in your Server book to reference during soft roll week and/or as needed. Study the new feature card/menu items during your breaks using the Server Wallet Card but you should not read to the Guest from their card. The PLUs for the Q1 menu items will be available on Monday, July 16. Distribute a server Wallet Card to each FOH Team Member.

Wrap-Up Thank you for your time in learning about the Q1 Feature Card, Menu and Bar Table Tent

Changes. Let’s work together to Win Together and make F’13 Q1 a success!

1. Name a new item that has jalapeño chile peppers as an ingredient. Jalapeño-cheddar mashed potatoes, fire-roasted corn salsa

6. What sauce is served with the Sweet Potato Parmesan

Fries? Ancho-chile ranch dressing

2. Name one new item that has chipotle peppers. Chipotle Salmon or Smoky Chipotle Chicken Fajitas

7. How many pretzels are included in an order of Jumbo Soft

Pretzels? Four jumbo soft pretzels

3. Name one new Happy Hour/Bar Menu item.

Jumbo Soft Pretzels or Sweet Potato Parmesan Fries

8. Name a new item that includes roasted red peppers. Roasted Red Pepper Grilled Chicken

4. What are the ingredients in the Fire-Roasted Corn

Salsa? Diced red bell pepper, diced red onions, fire-roasted corn, fire-roasted diced jalapeños and chopped cilantro

9. What are the ingredients in the new mashed potatoes?

Fire-roasted diced jalapeños and cheddar cheese and topped with extra shredded cheddar cheese

5. What sauce is served with the Santa Cruz Steak?

Verde sauce

10. What sides are served with Chipotle Salmon? Broccoli and rice

Answer Key

Soft Roll August 13 - August 19


Your

Pepper!

Proprietary Information This Guide contains confidential information proprietary to Chili’s Grill & Bar and Brinker International. All rights to this publication are reserved to Brinker International. No part of this document may be reproduced, stored in a retrieval system, or transmitted in any form or by any means electronic, mechanical, photocopying, or otherwise loaned to any person, without the written consent of Brinker International.

Facilitator Guide-FOH, Q1

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