When Kevin Hochman became CEO last June of the company that owns Chili's Bar & Grill, amid a labor shortage and escalating costs , he started looking for bottlenecks in the kitchen. There, he learned about Chili's french-fry problem. Fries were delivered in their own metal baskets, driving cooks and dishwashers crazy. They had to be lined with paper before each serving and cleaned afterward, some 40 million times a year. In short order, Mr. Hochman scrapped the baskets for fries, advancing his grand ambitions for the Southwest-style restaurant chain: improve service and boost profits.

https://www.wsj.com/articles/chilis-ribs-margarita-recession-brinker-ce0a2454

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