Overview
Chili’s Grill & Bar occupies the mainstream casual-dining market, offering table service, a broad American menu with Tex-Mex influences, and alcoholic drinks. Burgers, ribs, fajitas and margaritas are central to its identity. Its restaurants compete for family meals, social occasions and everyday dining, while takeaway and delivery extend the business beyond the dining room.
The brand belongs to Brinker International, the publicly listed US restaurant group that also owns Maggiano’s Little Italy. Chili’s should not be understood as a predominantly franchised domestic chain: most of its US restaurants are company-operated. Franchising nevertheless has an important role in its wider network, especially internationally, where local operators bring market knowledge and development capacity.
History and growth
Larry Lavine founded Chili’s in Dallas, Texas, in 1975. The original restaurant centred on burgers in an informal setting, establishing the approachable positioning that remained important as the menu expanded. Restaurant entrepreneur Norman Brinker acquired the business in 1983 and helped develop it into a national casual-dining chain.
Expansion subsequently combined company-owned restaurants with franchised development. The business behind the chain adopted the Brinker International name in 1991, reflecting a broader restaurant portfolio. Over time, Chili’s moved beyond its burger-led origins towards a grill-and-bar format with recognisable Tex-Mex dishes. Its history illustrates both the scalability of American casual dining and the continuing need to refresh menus, service and restaurant economics as customer expectations change.
Global footprint
Chili’s had around 1,600 restaurants worldwide at the end of Brinker International’s 2024 financial year. That figure includes company-operated and franchised locations, rather than representing the number of franchise opportunities available. The United States remains its largest market and the centre of its company-operated estate.
International restaurants extend the brand into markets across Latin America, the Middle East and Asia, among other regions. Overseas development relies heavily on franchise partners. Menus, sourcing and the availability of alcohol can differ according to local preferences and regulations, so the US format is not reproduced unchanged everywhere. For prospective operators, the relevant question is whether a specific territory is available and suitable, not simply how large the worldwide network has become.
How the franchise model works
Chili’s uses a mixed ownership model: Brinker operates a substantial restaurant estate directly, while franchisees operate licensed restaurants under the brand. Franchise relationships involve operating standards and contractual obligations covering matters such as brand presentation, food preparation and restaurant development. Exact responsibilities depend on the agreement and territory.
International franchising is particularly relevant to established restaurant businesses capable of developing and managing multiple sites. A local partner must combine the brand’s operating system with suitable property, supply chains, staffing and market execution. The presence of franchised restaurants should not be taken to mean that single-unit opportunities are routinely available in every country. Applicants need to establish the current route to entry with Brinker or the authorised regional franchise holder.
Investment and requirements
There is no single publicly disclosed global Chili’s franchise fee or investment range that can reliably be applied across markets. Prospective franchisees should request the applicable franchise disclosure documents, where available, and current commercial terms from the authorised franchising team. Figures quoted by third-party directories may concern a particular period, territory or restaurant format and should not be treated as universal.
A full-service restaurant requires substantial physical infrastructure: a commercial kitchen, dining area, extraction and refrigeration systems, and, where applicable, a bar. Property costs, fit-out, equipment, recruitment, training, opening stock and working capital all affect the overall requirement. Operators should also establish the applicable royalties, marketing contributions, refurbishment obligations and development commitments. These cannot safely be inferred from another casual-dining brand’s franchise package.
What franchisees should consider
Operational complexity is a central consideration. Chili’s combines a varied menu with table service and, in many markets, bar operations. Delivering consistent meals during busy periods requires disciplined kitchen management, dependable staffing and coordination between the dining room and takeaway channels. Labour availability, food costs and property occupancy costs can materially affect restaurant performance.
Brand recognition also varies between markets. A familiar American name does not remove the need to assess local pricing, dining habits, competitors and access to appropriate ingredients. Potential operators should examine territorial rights, supply arrangements, training support and the division of marketing responsibilities. Existing restaurants may offer useful evidence about local demand, but neither the brand’s global scale nor its US performance establishes what an individual franchise will achieve.
Competitive landscape
Applebee’s and TGI Fridays are close reference points because they also combine broad menus, table service and a bar-oriented identity. Outback Steakhouse competes for similar dining occasions through a more steak-led proposition, while Buffalo Wild Wings overlaps through informal group dining, drinks and food-led social occasions. Competitive relevance varies by country and local restaurant cluster.
Chili’s also faces competition beyond conventional casual dining. Fast-casual chains can offer quicker service, while independent restaurants may have stronger local appeal. Supermarket meals, delivery-led businesses and eating at home compete for the same discretionary spending. The operating challenge is therefore broader than matching rival grill-and-bar chains: customers must see sufficient value in the complete meal, service and experience.
Outlook
Chili’s future development depends on maintaining a clear customer proposition while controlling the complexity and cost of full-service dining. Menu focus, reliable execution, perceived value and effective use of takeaway channels remain important. For international franchise partners, these priorities sit alongside the practical demands of adapting a US-origin concept without weakening its identity.
The brand’s established scale and long operating history provide context, but they are not substitutes for territory-level assessment. Franchise availability, local demand and the terms of a specific agreement will determine the relevance of an opportunity. Chili’s is best viewed as an established casual-dining system whose suitability depends on experienced execution and market conditions, rather than as a standardised investment available on identical terms worldwide.
Chili's franchise: frequently asked questions
How much does a Chili’s franchise cost?
There is no single publicly disclosed global fee or investment range applicable to every Chili’s franchise. Costs depend on the territory, property, restaurant format and development agreement. Prospective operators should request current commercial terms and the applicable franchise disclosure documents, including details of royalties, marketing contributions and required capital.
How many Chili’s locations are there?
Chili’s had around 1,600 restaurants worldwide at the end of Brinker International’s 2024 financial year. This includes both company-operated and franchised restaurants. The United States is its largest market, while international franchise partners operate restaurants in regions including Latin America, the Middle East and Asia.
Who owns Chili’s?
Chili’s is owned by Brinker International, a publicly listed US restaurant company that also owns Maggiano’s Little Italy. Brinker operates most US Chili’s restaurants directly. Franchisees operate other locations under agreements with the brand, with franchising playing a particularly important role in the international network.
Can an individual open a Chili’s franchise?
Availability depends on the market and the brand’s current development arrangements. Chili’s international franchising is particularly relevant to established operators with the resources to manage multiple restaurants. An individual should not assume that a single-unit opportunity is available; territory access and eligibility need confirmation from the authorised franchising team.
Where and when was Chili’s founded?
Larry Lavine founded Chili’s in Dallas, Texas, in 1975. The original restaurant focused on burgers in an informal setting. Norman Brinker acquired the business in 1983 and helped expand it nationally. Its menu subsequently broadened to include the ribs, fajitas and margaritas associated with the brand today.
Latest Chili's news
Our news engine monitors Chili's announcements. New reports will appear here as they are published.
Figures are approximate and based on publicly reported information as of 2024 financial year-end. Franchise costs and terms change; prospective franchisees should obtain the brand’s current disclosure documents and take independent legal and financial advice. Profile updated October 2026.