Zilhman, staff haveChili’s up and running for holidays

The Chili’s team stands ready to meet the Christmas rush at the new Chili’s restaurant in Kilgore headed by Robbie Zihlman, manager (center front). Chanda Fulgiun, manager (far right) and Kala Turner, administrative assistant (far left) are surrounded by other members of the Chili’s staff. Chili’s is not simply another place to eat. The restaurant is a significant employer and – before it opened – was a client of Kilgore College’s training services.

Since its grand opening on Dec. 8, a large number of residents have passed through the doors of Chili’s, the city’s newest eatery. Robbie Zihlman is the manager.

“The people here are so incredibly friendly,” he said. “Customers, local business people ... Patty Ford from the college was a great help with setting up our interviewing and training process.”

The restaurant, which can accommodate 189, is the smallest of the Chili’s restaurants. The size is determined by the market and Brinkers International, the umbrella company for Chili’s, felt the small restaurant suited Kilgore.

“A regular Chili’s will hold about 230 customers,” Zihlman said.

He said one of the biggest things in getting a restaurant up and going is getting the staff.

“We were looking for a certain number of people who would provide great guest service, he said. “We knew opening Chili’s in Kilgore would be a big deal.”

The restaurant employees between 90 and 100. All were trained by a Chili’s Training Team. The restaurant manager said they look for prospective employees at Kilgore College, Kilgore High School, the Texas Workforce Commission and had walk-ins at the trailer set up in front of the restaurant.

“We want our employees to be attentive, outgoing and knowledgeable,” Zihlman said. “We want to keep them inspired to do the right thing for our customers.”

Employees go though a training period and then are tested on the company’s policies and procedure, but also on the menu items and drinks.

Zihlman said all the food is “cooked to order ... we have no pre-cook orders.”

Chili’s also offers “Food to go.”

“It takes between 15 and 25 minutes to get an order, depending on how busy we are,” he said.

The restaurant also has “call ahead” service, which is not the same as taking reservations.

“If you call ahead, then we place you on the waiting list and when you get here we seat you as soon as possible,” he explained. “We urge large groups to do this.”

The management and kitchen staff arrives about 7 a.m. daily and they are also the last to leave.

Chili’s is open from 10:45 a.m. to 11 p.m. Sunday through Thursday and from 10:45 a.m. until midnight Friday and Saturdays.

Zihlman said a “very hot” menu item now is the classic sirloin and the ribeye.

“I’ve added an extra cook in order to keep up,” Zihlman said.

He said the menu stays pretty much the same, but “limited time offers” are available sometimes.

“Right new it’s the “garlic lover’s ribeye and includes a featured drink and cheesecake,” he said. “Next month it will be something different. We try different things to see what works and what doesn’t.”

Zihlman has been in the restaurant business since his school days when he worked as a food server and bartender.

After graduating from Texas Tech with a degree in advertising, he decided his like the restaurant bounces and continued with Chili’s in management. He has been with the company for 15 years.

Brinker’s also is the parent company for Macaroni Grill, On the Border, and other restaurants.